Archive for January, 2019

Happy New Year Bakers

Posted on: January 23rd, 2019 by Harriet Low No Comments

Happy New Year bakers!

I hope you are all well and wrapping up warm in this chilly weather. I just wanted to say hello as it’s been a while since I last blogged. I hope you guys enjoyed the Christmas and New Year Great British Bake Off specials. The team & I love it when old contestants return to the tent and we always have so much fun making those shows. Good luck to all of you who have applied for Bake Off 2019. I can’t wait to get back in the tent and meet the class of 2019, I am sure it will be another cracking year.

I have a few exciting projects coming up this year. A couple of which I can’t tell you about yet, but I promise as soon as I can I will share all the news on my social platforms, so keep an eye on my Facebook & Instagram pages.

Early this year I am heading back to LA to finish filming my new show for the Good Food channel. Paul Goes to Hollywood sees me head on a road trip across the US and combines my passion for baking, biking and movies.  I will be crossing the continent on an amazing Harley Davidson, taking in culinary locations inspired by some of the most iconic films. In Los Angeles, I sample the burgers in Bob’s Big Boy Diner, which appears in Pulp Fiction, and in New York it’s pizza in Lenny’s Pizzeria, well-known to film fans for Saturday Night Fever. There will also be a few familiar faces joining me along the way for a slice of pie and a $5 shake. The show will be out later this year, as soon as we have transmission dates I will let you know.

Happy Baking, Paul x

 

Stilton & Walnut Soda Bread

Posted on: January 8th, 2019 by Harriet Low No Comments

1.Heat the oven to 200°C/Gas 6 and line a baking tray with baking parchment.

2. Put the flour, salt and bicarbonate of soda into a large bowl and mix well. Add the walnuts and stilton and stir gently. Make a well in the centre of the mixture and pour in half the buttermilk. Using the fingers of one hand (or a rounded-blade knife and then your fingers), draw the flour into the buttermilk. Continue to add the buttermilk until all the flour has been incorporated and you have a sticky dough. You may not need all the buttermilk (different brands of flour absorb slightly more or less liquid).

3. Tip the dough onto a floured surface, shape into a ball and then flatten slightly. Place on the prepared baking tray. Use a large sharp knife to mark the loaf into quarters, cutting deeply into the dough but not quite through the base. Dust the top of the loaf with flour.

4. Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the base. You can carefully cut along one of the seams to see if the inside is cooked through; if not, put the loaf back in the oven for 5 minutes or so.

5. Transfer the soda bread to a wire rack and leave to cool completely. It is best eaten on the day it is made, or at least finished within a day or two. It also freezes well.