Een van de dingen die ik altijd al heb willen maken is stokbrood dus toen ik dat tegenkwam in het boek van Paul Hollywood moest ik daar wel beginnen!
Dr. Paul Saladino is on the blog to share his idea of a balanced diet, the benefits of animal-based diet, and more.
St. Paul SandwichSERVES 4Despite its name, the St. Paul sandwich originated in St. Louis, where we watched Rudy Lieu of Fortune Express crank out dozens…
Try this salty, herby fougasse with dips for a relaxed starter when you need to feed a crowd.
Architecture is the foundation of everything in a home and the details are key. That's why Paul Bates Architects' work is always in good taste.
Check out this vegetarian version of Paul Hollywood´s Classic Cottage Loaf - a Great British Bake Off Technical Challenge from 2017!
This is a classic British crusty loaf. It’s easy to make and suitable for everything from dunking in bowls of hearty soup to serving up with cheese and pickles in a homemade Ploughman’s.
Restaurants, cafes, bars, pubs in the Square Mile.
Pop some tomatoes, onions, serrano peppers, and garlic under the broiler, blend them with spices, cilantro, and lime juice and you've got a yourself a 30-minute homemade salsa.
This cool Stockholm family home has the best kitchen ever! And a very lush kids room too. Have a look and get inspired. It is worth it!
Slightly dapted from a Craig Claiborne & Pierre Franey recipeNote: This is a double recipe, and it yields a lot, but it’s so nice to have on hand, especially, if you have company arriving. With a little hunk of fresh bread — rye, which I have never made, is particularly good with this soup — it makes the most wonderful lunch. Also, while this recipe requires a fair amount of chopping, you can sort of chop as you go: while the bacon is rendering, chop the onions; while the onions are sautéing, dice the carrots and potatoes, etc.
A festive recipe from the island of Cyprus, these sweet cheese breads are baked for Easter Sunday and Ramadan. There is yeast in the filling as well as the pastry, plus mastic powder, the dried sap of the mastic tree, which adds a slight pine flavour, and mahleb or mahlepi, the spice popular in Greece and the Middle East that has a bitter almond/cherry taste.
I can't believe I'm saying this at this stage of GBBO (the Semi Final!) but this was the easiest challenge so far. To be perfectly honest it didn't feel like much of a challenge at all - very un-Emma to admit - it was more a faff with an insane amount of eggs, lots of mental arithmetic and a seriously ridiculous method involving grilled layers of cake. It was completely bizarre but one of the most doable challenges of the series. I was definitely not expecting something like this the week before the final! The recipe for Paul Hollywood's Schichttorte can be found on the BBC Food website here, and below with my notes. Ingredients: For the cake: 10 large free-range eggs, separated 100g unsalted butter 150g caster sugar 1 large lemon, zest only 1 tsp vanilla bean paste 150g plain flour, sifted 65g cornflour, sifted oil, for greasing 6 tbsp apricot jam For the chocolate glaze: 50g unsalted butter 1 tbsp golden syrup 1 tbsp rum 1 tsp vanilla bean paste 75g plain chocolate (36% cocoa solids), finely chopped For the vanilla glaze: 250g icing sugar 1 tbsp rum ½ tsp vanilla bean paste 1-2 tbsp milk Method: Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy. In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla paste and mix well. Add the whisked egg yolks and beat well. Add the flour and cornflour and mix. In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture. Preheat the grill to high. Grease a 20cm/8in round springform tin with oil and line the base with parchment paper. I didn't have a tin this size so bought a 21cm loose-base tin from Morrisons this morning. To make sure the cake didn't glue itself to the sides I lined the whole thing with Lakeland's Parchment Lined Foil, which did the job but burnt slightly under the grill so be warned! This part is where a spot of mental arithmetic comes in. I weighed my cake batter and then divided it by 20 (for each of the layers) so I'd know how much to grill at a time. Luckily it worked out at roughly 50g per layer, so I made sure to measure it each time to ensure even layers. Spoon a portion of the batter into the base of the cake tin and spread evenly across the bottom using a pastry brush. Give the tin a gentle side-to-side shake to even out the top of the batter. Place on a shelf in the grill and cook until light golden-brown. Remove from the grill, add another portion (50g) of batter, spread out with a pastry brush, and place under the grill until dark golden-brown. With all the planning in the world a lot of this comes down to judgement and not timing. It took me roughly 1 minute for a light brown colour and 2 minutes for a dark brown colour, but this varied so it took a lot of watching, waiting and quickly pulling the tin out from under the grill before it burnt! Continue layering and grilling until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.) Remove from the grill and leave to cool in the tin for five minutes. Carefully release from the tin and turn out onto a wire rack to cool. Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake. For the chocolate glaze, melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, allow to cool for five minutes. Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency. Place a large piece of greaseproof paper under the wire rack holding the cake. Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake. Transfer to a serving plate and then make the vanilla glaze. Sieve the icing sugar into a bowl and add the rum, vanilla paste and milk, stirring until completely smooth. Place in a piping bag and drizzle over the chocolate glaze in a lattice pattern. Voila! This is the moment of truth… Paul Hollywood made a point of counting the layers on last night's show, and my dad took on that role today. I have 20 layers! Well that went well! Apparently the texture is really weird - it's almost like a stack of cold pancakes, rather than a multi-layered cake… Also, like on An Extra Slice last night, it's really dry at the bottom too. To me it just seems a really weird bake! To be honest though, I'm not really bothered what it tastes like when it looks like this! So, what do you think of my Schichttorte? Have you tried making one before? Let me know in the comments below!
The best baguettes are golden, crisp and crunchy on the outside, with an open, airy crumb inside. Characteristically, the thin crust bursts open slightly along the length of the bread, where the dough has been slashed before baking.
Kjötsúpa (Icelandic Lamb Soup): Ever since we visited Iceland back in May and I had the most amazing, warming, comforting lamb soup when we went to see the geysirs, I've wanted to try to recreate the soup in my own kitchen. Now we're in our new house I knew that this was the reci…
Make your own delicious, authentic bagels at home with this easy-to-follow recipe from the master of bread himself, Paul Hollywood.
K-Paul's Louisiana Kitchen: A French Quarter, New Orleans Venue.
Browse recipes from HOW TO BAKE by Paul Hollywood
Great gifts that'll make for good eats.
Delicious knots of spiced biscuit, Jumbles were a favourite Tudor treat, flavoured with caraway, aniseed and mace.
Make your own delicious, authentic bagels at home with this easy-to-follow recipe from the master of bread himself, Paul Hollywood.
A straightforward Italian ciabatta recipe that's relatively easy and supremely satisfying to make. It's by Paul Hollywood from his awesome book 'How to Bake'.
Try Paul Hollywood's focaccia recipe - it's a classic! The oregano and sea salt topping makes this loaf tasty. This is a favourite Bake Off recipe
From breakfast classics and pizza dough, to fruit pies and pasties
Paul Hollywood is pretty much the ‘King of Bread’. So what did I make of his instructions on how to make a White Bloomer loaf? And more importantly, could I
A few weeks ago, Paul Bocuse, probably the most famous French chef, died at the age of 91. It is…
The TV star lives in Henley
These pillowy balls of dough are filled with homemade raspberry jam. One of the trickiest things about making doughnuts is the frying time – the sugar in the enriched dough means that they brown very quickly, in turn making it tempting to remove them from the oil before they are cooked in the middle. With that in mind, make sure you fry the doughnuts for at least 2 minutes on each side.
Like pancakes crossed with Yorkshire puddings, puffy and light Danish aebleskiver are cooked on the stove top in a special pan with hemispherical hollows. You need to get the pan hot, but not too hot, otherwise the spheres will cook on the outside, but not on the inside.
Packed with flavour, these are real hot cross buns. The addition of apples to the dough enhances the taste and lends a lovely, moist texture.
