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Tag Archives: Lorraine Pascale

Twisty chocolate bread, by Jamie Oliver

I have never made bread before, despite watching The fabulous Baker Brothers and Lorraine Pascale, and the other day I just thought why not ? I found a recipe in Jamie Oliver’s The return of the naked chef and it was brilliant! I mixed the yeast with the water and was fascinated when I came back to it a few minutes later and it was all frothy and then when I mixed the yeast with the flour it was like fluffing a cushion up! I was so excited when I left the bread to prove and it grew to twice the size! I felt bad rolling it out to make my bread, especially as my dad kept saying “it’s alive you know! that’s why it’s bigger!” that just made me feel guilty.  I also spent about 40 minutes cracking hazelnuts to put in the bread because we didn’t have any ready ones. Remember to buy them already shelled everyone, it’s a huge time saver.

This bread was so gorgeous, we made it at night and then cooked it in the morning and had it for breakfast like croissant, yummy yummy! If you think making bread is a pain in the neck give this a try, I found it so fun and I will definitely be making more bread in the future!

Ingredients

30 g fresh yeast/3 x 7g sachets of dried yeast

30 g honey (or sugar)

625 ml/just over 1 pint of tepid water

1 kg/just over 2lb strong bread flour

30 g/1 oz salt

extra flour for dusting

200 g soft butter

200 g hazelnuts, lightly roasted and crushed or broken up

310 g/11 oz chocolate (70 % cocoa) smashed up or grated

Recipe

Preheat the oven to 200 C/400 F/gas mark 6

1. Dissolve the yeast and honey (or sugar) in half the tepid water.

2. On a clean surface or in a large bowl, make a pile of the flour and salt. Make a well in the centre and pour in the dissolved yeast mixture. With 4 fingers of one hand, make circular movements from the centre moving outwards, slowly bringing in more and more of the flour until the yeast mixture is soaked up. Pour the other half of the tepid water into the centre and incorporate all of the flour to make a moist dough.

3. Knead the dough (which was so fun) for 5 minutes.

4. Flour your hands and the top of the dough, make it into a round shape and place on a baking tray. Deeply score the dough with a knife and leave to prove until it’s doubled in size. You should leave it in a warm, moist, drought-free place for it to prove quicker. This should take about 40 minutes.

5. Divide the dough into equal parts. Prove for a second tile and then take each piece of dough and push out into a square shape on the floured board. The roll out to about 17 cm/7 inches wide. At this point, roll the other way and keep rolling to achieve a rectangle about 0.5 cm/1/4 inches thick. Using a knife, spread the butter thinly across the dough. Sprinkle tha hazelnuts and the chocolate over and roll up across the width like a swiss roll. Cut across into 2 cm/1 inch wide slices. Place the slices next to each other on a greased baking tray, cut side upwards, with small gaps in between. Bake in the preheated oven for 20 minutes. Allow to cool for 20 minutes before mmmmmmming at it’s tastiness.

I reheated one of these for breakfast the next day and it was still gorgeous.

Meggy x

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Toffee caramel popcorn, by Lorraine Pascale

Me and my boyfriend (well me) decided to do a Disney night where we would watch our favourite Disney films. Unfortunately we couldn’t find all of them, the attic is a dark and scary place, so we made do with the ones that were within our reach: Snow White, Lady and the Tramp (one of my favourites), Fantasia (my boyfriend’s favourite, I was alright for the first 30 mins until I looked at the back of the DVD and saw how long the entire thing was) and Beauty and the Beast. What goes better with films than popcorn? I stumbled upon this recipe when I was flicking through Lorraine Pascale’s “Home cooking made easy” recipe book and thought it sounded fun and simple, which it is.

This is toffee caramel flavoured popcorn! YUMMY! Unfortunately we couldn’t fit it all in but you can store it for 2 days so we made it last.

Ingredients

1 tbsp sunflower oil

100 g popcorn kernels

100 g soft light brown sugar

100 g butter

150 g maple/golden syrup

Recipe

1. Heat the oil in a large pan over a medium high heat then add the popcorn kernels and give the pan a shake to coat in the oil.

2. Put the lid on and every 20 seconds or so shake the pan, when you hear the first pop shake more often. Turn the heat down when the strangely fun popping begins and enjoy yourself by watching the mini firework display (if you have a see-through lid of course). Keep shaking it every so often until only a few pops can be heard, take it off the heat and leave to stand for a minute or so, then take off the lid and leave the popcorn to cool.

3. While the popcorn is cooling, heat the butter, maple/golden syrup and sugar in a small pan over a low heat. Simmer for 2 –  3 minutes, stirring from time to time. Take the pan off the heat when the mixture is syrupy and smooth.

4. Pour half of the sauce over the popcorn, mix it around with a couple of wooden spoons until the popcorn is covered and then pour the remaining half in, again mixing it all around until the popcorn is covered.

5. Let the popcorn cool right down before you eat it, otherwise things will get seriously sticky.

6. If, like me, you didn’t manage to finish it all you can put it in an airtight container for up to 2 days.

Meggy x

Chocolate digestive cheesecake with white icing

Another recipe that my Nan picked out over Christmas! This cake is very easy to make however, I have a few suggestions to make to Miss Lorraine. The biscuit base is very crumbly and she only puts it in a room to chill for 2 hours, which didn’t work. It was still quite runny and tasted too cheesy, but when I left the half that hadn’t been eaten in the fridge overnight the next day it was gorgeous! As you can see though the white chocolate design didn’t go as planned but I think it gives it a nice homemade look!

Ingredients

400g of chocolate digestives (I don’t think that 50g less would hurt though) crushed into fine crumbs

75g of butter, melted and cooled slightly

4 x 200g tubs cream cheese

icing sugar, to taste (I used about 25g)

400g milk chocolate (at least 35% cocoa solids), or a mixture of 300g milk and 100g dark chocolate (at least 70% cocoa solids)

1 tsp of vegetable oil

100g white chocolate

23cm springform tin

piping bag with a very small nozzle

Preperation

1. Mix the crushed biscuits with the melted and cooled butter squeezing them together with the back of a wooden spoon until everything is well incorporated. Put the biscuits in the springform tin and use something flat to make it nice and flat. (At this point Lorraine just leaves the biscuits but I think I would put them in the fridge while the filling is being made.)

2. Put the cream cheese and icing sugar together in a bowl and mix together gently. This should only take a few turns of the spoon.

3. Melt the chocolate in a heatproof bowl set over a pan of simmering water, make sure the bowl doesn’t toch the water. You can also simply melt the chocolate in the microwave. Pour about a quarter of the chocolate into a jug, add the oil and put to the side. Before this is used again put it in the microwave for 20 seconds to warm it up a bit again, if you don’t have a microwave put a tea towl over it to keep warm.

4.  Add a large dollop of the cream cheese mixture to the chocolate mixture and stir to combine. Keep adding the cream cheese mixture, one dollop at a time, mix it like mad until the mixture until the chocolate mixture begins to look smooth and silky. At this point, tip all of the cream cheese mixture into the chocolate mixture and mix together until everything is completely incorporated.

5. Tip the mixture on top of the biscuit base and smooth the top.  Put the cheesecake in the fridge for 20 minutes or until the chocolate at the top is beginning to firm up a little.

6. Five minutes before the cheesecake is ready, melt the white chocolate and make sure the jug of milk chocolate is nice and runny. Remove the cheesecake from the fridge and quickly pour the milk chocolate ontop of it until it is completely covered. Now drizzle white chocolate lines across the top about 2cm apart so you have a grid. Using a cocktail stick drag it across the white lines (this is how Lorraine does it but you can do whatever you want). Leave the cheesecake in the fridge for 2 hours.

Meggy x

My cooking Christmas

What a lovely Christmas I’ve had! My grandparents are here and my mum and dad’s Christmas dinner was absolutely wonderful, as always! I didn’t want to try my hand at the Christmas dinner for fear of messing it up, maybe next year!

Guess what I got for Christmas then… 3 recipe books!!! Yes I’m going to be very busy this year! I got Kitchen by Nigella Lawson, How to be a domestic goddess by Nigella Lawson (finally I have some of my heroine’s cook books!) and Home cooking made easy by Lorraine Pascale.

You may be surprised that the first recipe I did was a Lorraine Pascale one and not Nigella, well, after promising my grandma that I’d make her something she spotted “Caramelised banana bread and butter pudding with toasted pecan nuts” in Lorraine’s recipe book and said how much she loved it so I said I’d make it for her! My dad is very sceptical about Lorraine Pascale because he says that somebody that young can’t cook well enough to have their own TV show, but as I pointed out he’s already had her Five spice baked ribs and I didn’t hear him complain about that! He’s also doesn’t like her because she was a model and then suddenly changed career paths and became a chef, he’s just upset his life isn’t that glamorous, but that’s just dad being dad. This was my chance to prove to him that Lorraine is a good cook so I concentrated very hard on the recipe to get it right…

I definitely proved him wrong! The bread and butter pudding was so gorgeous! Everybody loved it! So I am going to share it with you!

Caramelised banana bread and butter pudding with toasted pecans

Ingredients

75 g butter, at room temperature

1 medium loaf of crusty white bread, cut into 8-10 slices about 2cm thick

400ml double cream (I managed to substitute this with “creme epais” which is still a feeble replacement for double cream but better than nothing)

300 ml creme fraiche

75g soft light brown sugar, plus 25g extra for sprinkling

Grated zest of 1 lemon

Seeds from 1 vanilla pod/vanilla extract

1 tsp of ground cinnamon

4 eggs

2 bananas, peeled and cut into 1cm slices

100g pecan nuts (I used brazil nuts which were yummy yummy!)

4-litre capacity baking dish, about 25 x 30cm

Method

1. Preheat the oven to 180C/350F/Gas mark 4. Grease the ovenproof dish with some of the butter.

2. Using the remaining butter, butter the bread slices on one side and, them in half diagonally and arrange them any way you like in the prepared baking dish.

3. Put the cream, creme fraiche, the 75g sugar, lemon zest, vanilla, cinnamon and eggs in a large jug and beat with a wooden spoon until smooth and well mixed.

4. Now put the banana slices and pecans between the slices of bread, with a few landing on top. Pour the liquid over the bread and allow it to soak through for a few seconds, then use the back of a spoon to squidge everything down into the liquid. Finally scatter the remaining sugar over the top. Bake the oven for 30-40 minutes, or until the mixture has just set and looks nicely caramelised.

5. Serve at once. This is delicious with a little more fresh cream poured over it.

Happy New Year!!!!!!!!!!!!!!!!!!!!

Meggy x

Five-spice baked ribs, by Lorraine Pascale

My first savoury dish on this blog! My mum and I saw this being prepared on Lorraine Pascale’s tv show Home cooking made easy and I thought it would be nice to make because I like ribs but I don’t like to order them in restaurants because they are very messy and I end up with my face and hands covered in sauce, which is not a good look, so I thought that it would be good to make them myself and get messy in the privacy of my own home. Of course, the French seem determined to stop me from making anything properly and pretended not to know what pork ribs were. Even when I pointed at my ribs and said “these, but from a pig” the butcher I was talking to still said over and over again “that doesn’t exist”. Despite this discouraging conversation my mum went back the next day and bought a side of pork, which the butcher said he couldn’t cut up! Seriously??? Anyway, I cut it up with a meat cleaver into ribs sized chunks and voila! Maybe I should go back and show the butcher how to do it.

This is a really nice meal that isn’t too spicy, is very tasty and it’s good fun to make.

Ingredients

For the rub

  • 1 star anise
  • 1 tsp fennel seeds
  • few whole Sichuan peppercorns
  • 1 tbsp five-spice peppercorns
  • salt

For the ribs

  • 1kg/2lb 4oz pork spare ribs
  • ½ bunch spring onions, trimmed, chopped
  • salt and freshly ground black pepper

For the honey glaze

  • 2 tbsp olive oil
  • few squidges honey
  • 1-2 garlic cloves, peeled, finely chopped
  • 150ml/5fl oz soy sauce
  • 1lime, zest only
  • 3 tbsp sesame seeds (optional, although I love them!)
  • 1-2 red chillies, deseeded, finely sliced

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6. Line a large baking tray or roasting tin with aluminium foil.
  2. For the rub, crush the star anise, fennel seeds and Sichuan peppercorns in a pestle and mortar. Then add the five-spice powder and some salt and mix together to combine.
  3. Put the ribs into a bowl, sprinkle over the rub mixture and rub everything in. Tip the ribs onto the baking tray and spread them out in a single layer.
  4. Cook in the oven for 45 minutes.
  5. Meanwhile, mix all the ingredients for the honey glaze in a small pan. Warm over a low heat until the honey is melted and all the ingredients are well combined.
  6. Remove the ribs from the oven, brush generously with the honey glaze, then sprinkle with the spring onions and season well with salt and freshly ground black pepper. (Set the rest of the honey glaze aside for later.)
  7. Return the ribs to the oven and cook for a further 15 minutes.
  8. Once the ribs are cooked, remove them from the oven and tip them onto a large plate. Reheat the remaining honey glaze and serve as a dipping sauce with the ribs and a large green salad.

Meggy x