Lorraine Pascale's Blog, page 7
November 11, 2014
Win your Pandora Essence
As part of her role as ambassador for the PANDORA ESSENCE COLLECTION, Lorraine is now excited to offer you a chance to win your very own piece of the collection.
This season, the PANDORA ESSENCE COLLECTION’s new values are imagined in stunning material combinations that profile symbolic meaning and eternal beauty. The elegant new charms relate to personal values, and allow women to express their unique essence through the beautiful and harmonious charms.
Take the PANDORA ESSENCE test to uncover the values that convey your true, inner self. Be sure to go with your first impulse - your immediate answer is always the most revealing!
And that’s not all! Once you’ve taken the test, submit your results in the form below and you could win your very own PANDORA ESSENCE bracelet with three charms from the ESSENCE collection, plus a copy of Lorraine’s How to be a Better Cook.
TERMS AND CONDITIONS OF THE PANDORA ESSENCE PROMOTION
PLEASE READ THESE TERMS AND CONDITIONS CAREFULLY BEFORE ENTERING THE PROMOTION
This competition is promoted by PANDORA UK LTD (“PANDORA”), (ADDRESS HERE), in partnership with James Grant Media Management (“James Grant”).
The Website: http://www.lorrainepascale.com/ (the “Website”) is the Website of James Grant Media Ltd trading as James Grant Digital (“us”/“we”/“our”). Our registered address is 94 Strand on the Green, Chiswick, London W4 3NN United Kingdom.
This promotion is open to all UK residents except employees of PANDORA UK Ltd and James Grant Media Ltd (or their parent, subsidiaries or any affiliated companies) and their immediate families, who are not allowed to enter the Competition.
The Promotion (defined below) is to be hosted on Lorraine Pascale’s official website, www.lorrainepascale.com.
Terms and Conditions: By entering the Promotion you accept, without limitation, modification or qualification, that you will be bound by the following and that this is the case notwithstanding any subsequent acknowledgement by you of these Term and Conditions:
a) These Promotion Terms and Conditions;
b) The Website Terms and Conditions accessible at http://www.lorrainepascale.com/terms-...
c) All applicable laws, regulations and guidance including but not limited to Part 8 of the Advertising Standards Authority CAP code regulations.
These Terms and Conditions may be subject to change at the sole discretion of James Grant Media UK Limited.
Interpretation: Please note, any phrase in these Terms introduced by the term “include”, “including”, “in particular” or similar expression shall be construed as illustrative and shall not limit the sense of the words preceding that term.
Specific Promotion Details and how to participate:
1. The Promotion: You can participate in the Promotion via Lorraine Pascale’s Website, we intend but do not undertake to run a skilled promotion to be called Pandora Essence competition (the “Promotion”). The Promotion will be announced and run via the Website. It will require participants to complete the Pandora Essence test at http://www.pandora.net/en-gb/explore/... and enter their three Pandora Essence values into a form on Lorraine’s website .
2. Promotion Period: The Promotion will begin on 14th November via an announcement on the Website and will end on 21st November (the “Promotion Period”). We will continue to accept Promotion entries until the end of the Promotion Period.
3 Specific Entry Requirements: Entrants can enter the Promotion free of charge via Lorraine’s website. In order to enter this Promotion, entrants must comply with these Terms and Conditions and the Specific Entry Requirements specified below:
a) Be at least 18 years old;
b) Complete the Pandora Essence test and submit their results via a separate form on Lorraine’s website
c) Entrants may only submit one entry each and shall not post duplicate or near duplicate entries under the same contact details. Nor shall individuals submit multiple entries under multiple contact details;
d) The Promotion is only open to those who are not (and whose immediate family members or those living in the same household are not) employed by us, or any company within the James Grant Group or any employee of Pandora, or any of our or their parent companies, subsidiary companies, affiliates, or advertising or promotion agencies;
e) Agree to our judging criteria. The following judging criteria shall be used for the Promotion: One winner will be selected by a random generator. The winners will be contacted by James Grant Media by email within seven (7) days of the end of the Promotion Period; and
f) The winners must respond to email from James Grant Media that they have won within twenty four (24) hours to still be eligible for the Prize.
Entrants acknowledge that only entries which fulfil all of the requirements set out in these Terms and Conditions (including all the Specific Entry Requirements above,) (“Entries”) will be valid and entered into the Promotion.
4. The Prize: One winner will receive a copy of Lorraine’s book ‘How to be a Better Cook’ and one Pandora bracelet with their three values charms from the Pandora Essence collection (there is no cash alternative to the prize). The prize or a reasonable equivalent will be posted to the winners once their address has been supplied to James Grant Media via email. All prize-winners agree that their names may be made public in association with the Promotion if reasonably required.
November 7, 2014
Holiday Baking Championship
'Tis the season: Holiday Baking Championship premieres November 9 at 9/8c.
Visit the official Holiday Baking Championship website for recipes, videos and Duff's Sweet Spot!
Holidays at Food Network are going to get even sweeter with their new series Holiday Baking Championships.
From cookie exchanges, to holiday pies, to fruitcakes and gingerbread houses, eight bakers show off their holiday dessert traditions, and superb baking skills as they compete on Food Network’s Holiday Baking Championship.
In order to survive this festive competition, hosted by Bobby Deen, contestants must prove their abilities to win a sweet spot in the hearts of judges Lorraine, Duff Goldman (Ace of Cakes) and Nancy Fuller (Farmhouse Rules), and Lorraine Pascale.
Only one winner will take home the grand prize of $50,000 and the title of Holiday Baking Champion.
In each of the six hour-long episodes, competitors tackle traditional holiday desserts in challenges that are not as easy as a piece of pie. Will the bakers be able to makeover the much-maligned fruitcake? Can they create anything but a pie with a store-bought pie crust? Will they be able to translate their favorite holiday memory into a delectable dessert?
In the first episode, the bakers’ talents are tested with a cookie challenge. In the pre-heat round, the competitors must open their presents to reveal baking tools that must be used to create the best holiday cookies. One contestant will win a special advantage in the main heat challenge, where they need to make a dozen of three different types of cookies using the classic holiday ingredients - bittersweet chocolate, fresh oranges and toffee bits. They must not let the cookie crumble when curveballs are thrown their way.
Fans can also access all-new recipes, see behind-the-scenes photos and join judge Duff Goldman each week at FoodNetwork.com/BakingChampionship for a special web-exclusive video series featuring fantasy creations based on each episode’s theme.
Series Premiere Sunday, November 9th at 9:00pm ET/PT on Food Network (U.S).
The BBC Good Food Show 2014
Lorraine joins the ultimate day out for food-lovers at Birmingham's NEC from 27-30th November with all the ingredients for the ultimate festive foodie day out!
Lorraine will be cooking up a storm at the event on Friday 28th November.
Joining Lorraine at this year's celebration of the culinary kind will be The Hairy Bikers, The Great British Bake Off's Mary Berry and Paul Hollywood, John Torode, Gennaro Contaldo and Antonio Carluccio, Michelin starred chef Glynn Purnell, Tom Kerridge and James Martin.
With an incredible range of independent, artisan food and drink producers, well known brands, live stages and a sensational Supertheatre where an unrivalled line-up of top chefs cook live on stage.
With so much to taste, buy, indulge in, entertain and inspire you, it’s the perfect way to start your Christmas count down and enjoy a foodie’s dream day out! All advance tickets include a FREE Supertheatre seat so book early to secure the best place in front of your favourite chef.
Find out heaps more and view all the ticket info you need to get involved!
October 31, 2014
Chocolate spider muffins
There is often a lot of drudgery at various stages in our lives, so for me it is important to have fun wherever possible. So don’t only make these cakes if you have kids – invite some friends around for Halloween (dress code: spooky!) and get baking.
Using semi-skimmed milk and egg whites make these scary spiders a little less naughty than traditional muffins.
INGREDIENTS
275g self-raising flour
50g dark chocolate chips
50g caster sugar
25g cocoa powder, sifted
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 egg
2 egg whites
275ml semi-skimmed milk
50ml sunflower oil
300g cream cheese
50g crème fraîche
3 tbsp icing sugar, sifted
Seeds of 1/2 a vanilla pod (or a couple of drops of vanilla extract)
To decorate
50g strawberry or cola laces (sweets), cut into 96 x 5cm lengths
25 M&M’s or Smarties
METHOD
1. Preheat the oven to 210°C, (fan 190°C), 410°F, Gas Mark 6 1/2. Line a 12-hole muffin tin with paper muffin cases.
2. Put the flour, chocolate chips, sugar, cocoa powder, baking powder and bicarb into a medium bowl. Toss together briefly and make a well in the centre. Beat the egg and egg whites together briefly in a small bowl to combine and pour them into the centre of the dry ingredients.
3. Add the milk and sunflower oil also and mix everything together until well combined and smooth.
4. Using two spoons, divide the mixture evenly among the paper cases.
5. They should be filled just over halfway in the case. Bake in the oven for about 20 minutes or until a skewer inserted in the centre of a muffin comes out clean. Once cooked, remove from the oven and leave to cool.
6. Meanwhile, prepare the icing. Simply beat the cream cheese, crème fraîche, icing sugar and vanilla seeds (or extract) together in a medium bowl until smooth. Cover and leave in the fridge until ready to use.
7. Once cool, place the muffins onto a serving plate. Divide the icing among the twelve muffins and use a small palette knife or roundbladed knife to spread as evenly as possible over the top of each one.
8. Stick one strawberry or cola lace piece into the icing, near the centre, and leave it hanging down so it reaches to the plate. Repeat to give four legs on each side of every cupcake.
9. Stick on the M&M’s or Smarties for the eyes just before serving (any earlier and they will bleed onto the icing).
October 27, 2014
Pumpkin protein oaty breakfast bars with vanilla, maple and spice
I like to have these as a post work out snack. I thought I would add some protein in the to make them more festive in time for Halloween! I have found protein powder on the internet, but it can also be found at some of the online supermarkets. I am using a vanilla flavoured one here. The pumpkin needs quite a lot of spice to get the flavour going and a pinch of salt which is optional helps lots too. They have 10g of protein per bar, but you can up that amount by adding more protein powder. If you do double the protein powder then you will just also need to add a one whole egg white and a couple of tbsp. of water to give you a thick stodgy (not very sticky) mixture.
INGREDIENTS
165g pumpkin puree
75g protein powder
125g oats
20ml of maple syrup
3 tsp ground cinnamon
2 tsp of ground ginger
1 tsp of ground cloves
1 tsp of vanilla extract
½ egg white
1 tsp of pumpkin seeds
pinch of salt-optional
METHOD
1. Preheat the oven to 180c.
2. Put all of the ingredients together in a bowl and then mix everything together. You will need do squidge the mixture on the sides of the bowl to get it all mixed in as the mixture is quite stodgy and thick.
3. Line a 8x8 baking tray with greaseproof paper. And spray the bottom with some spray oil. Then tip the mixture in to the tin and squidge it down. I found that this mixture filled up three quarters of the tin and not the whole tin, so I squidged it down in an L shape. Get it nice and flat.
4. Then sprinkle over the pumpkin seeds and pop in to the oven for 8-10 minutes. Once cooked remove from the oven and leave to cool for about 10 minutes or so.
5. Then using a sharp knife cut in to 7-8 shortbread sized fingers and serve. I keep them in Tupperware for just about 5 days or so.
If you divide them in to 8 pieces then the macros per ‘bar’ are:
118 calories
1.4g fat
16g carbs
10g protein
October 21, 2014
Mango and coconut sponge
This cake is sweet. Super sweet, and so not for the faint-hearted! You can use dark chocolate in place of the white which will lessen the sweetness, if that is your preference, and swap the mango for berries or figs to really make this cake your own.
INGREDIENTS
For the sponge:
a little sunflower oil, for greasing
225g/8oz butter, softened
225g/8oz caster sugar
4 free-range eggs
225g/8oz self-raising flour
For the chocolate shards
200g/7oz white chocolate
For the icing:
200g/7oz butter, softened
400g/14oz icing sugar
2 lemons, finely grated zest only
1 lime, finely grated zest only
For the topping:
250g/9oz mango, diced (approximately 2 medium mangoes)
2 tsp desiccated coconut, toasted
1 lime, finely grated zest only (optional)
METHOD
1. Preheat the oven to 180C/350F/Gas 4 (160C fan). Grease two 18cm/7in loose bottomed, square sandwich tins with a little oil and then line with baking parchment. Sit on a baking sheet and set aside.
2. Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the eggs, one at a time, beating well between each addition. Then fold in the flour until the mixture is uniform and smooth. Divide the mixture evenly between the tins, spreading it out smoothly with the back of a spoon. Bake for 18-20 minutes.
3. Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of simmering water (do not allow the bowl to touch the water) or in 30 second blasts in the microwave, stirring between each go. Once melted, stir the chocolate until smooth and then pour it onto the centre of the prepared baking parchment. Pop a tiny dot of melted chocolate under each corner of the paper to stick it to the baking sheet and prevent it from moving about. Using a palette knife, spread the chocolate all over the paper right out to the edges in a smooth, even layer. Pop in the fridge for 30 minutes, or until set firm.
4. Meanwhile, prepare the icing. (Again this can be done in a food mixer set with the beater attachment or by hand.) Give the butter a quick beat to loosen it and then add the icing sugar and lemon and lime zests. Beat together until fully combined, smooth and creamy in texture. Set aside until ready to use.
5. To check the cakes are cooked, insert a skewer into the centre of the cakes – if they are cooked it will come out clean. Once baked, remove from the oven and set aside to cool completely.
6. Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate into twelve 11x7cm/4¼x2¾in rectangles. Carefully peel each one from the backing paper and lay on a clean board. Trim any ragged edges to neaten the shards up. Then make a cut on the diagonal about 3cm/1¼in down one long side for a nice decorative finish. If the shards feel like they are getting too soft at any point return them to the fridge briefly until hardened. Likewise, if they are shattering when being cut, it means they are too hard and brittle and so leave them to warm to room temperature before continuing. Return the prepared shards to the fridge until needed.
7. Once cooled, remove the cakes from the tins and peel the paper away. Spread a small dot of buttercream icing onto the centre of a serving plate or cake stand. Sit one cake half on top to stick and then spread the top of this evenly with a third (about 200g/7oz) of the buttercream icing. Sit the remaining cake on top to sandwich the filling and then spread the remaining buttercream icing all over the top and sides of the cake evenly. It doesn’t have to look perfect as the whole cake will soon be covered with chocolate shards and fruit.
8. To decorate, stick a shard, pointed side up and nicest side out, against the side of the cake, starting at one edge. Then add another, overlapping it slightly over the first. Then add a third in the same way to complete one side. Repeat to use up all the shards and cover all sides of the cake.
9. Scatter the mango pieces in a single layer all over the top of the cake. Sprinkle over the coconut and lime zest (if using) and it is ready to serve. If not serving straight away, this is best kept in the fridge to prevent the shards from melting. It can be prepared up to a day in advance.
Sweet and sour pork loin ribs
These ribs come with a tempting sweet and sour glaze and are just so easy to make. You could cut the pork loin ribs up into smaller pieces, but if you can keep them as whole as possible the ribs will remain more succulent.
INGREDIENTS
For the ribs:
2 tsp sunflower oil
600g/1lb 5oz rack pork loin ribs, cut into four portions
1 tbsp Chinese five-spice powder
For the garnish
1 spring onion
For the glaze:
3 tbsp tomato ketchup
3 tbsp balsamic vinegar or rice vinegar
2 tbsp dark soy sauce
2 squidges honey
2cm/¾in piece fresh root ginger, very finely chopped
1 red chilli, seeds removed (if you prefer it a little less hot), very finely chopped
flaked sea salt and freshly ground black pepper
METHOD
1. Preheat the oven to 200C/400F/Gas 6 (fan 180C). Line a large roasting tray with foil and grease with the oil. Place the pork ribs in the roasting tin and rub the Chinese five-spice powder all over each side of them. Roast in the oven for 30 minutes.
2. Meanwhile, prepare the garnish. Cut the spring onion in half across and then cut each piece into really thin lengthwise strips. Put them into a small bowl of iced water, cover and sit in the freezer until ready to serve.
3. For the glaze, put all the glaze ingredients together in a small pan. Bring to the boil and then turn off the heat.
4. Once the ribs have been cooking for 30 minutes, remove from the oven. Brush half of the glaze over each side of the ribs. Cover with foil and return to the oven for another 1 hour 30 minutes. Reserve the remaining glaze in the pan for later.
A few minutes before the ribs are ready, reheat the remaining glaze. Arrange the cooked ribs on a large serving platter and pour the warm glaze evenly over. Drain the spring onion garnish from the iced water. The onions should now have curled nicely. Scatter them over the ribs to garnish and serve at once.
October 17, 2014
Can Sally simmer up a supper to impress?
Sally lacks the confidence to cook for anyone except herself, but after turning 50 she decided that had to change. Lorraine helps her with a Chinese-inspired menu, including sweet and sour ribs, chicken and cashew nut stir-fry and a show-stopping cake.
See what's in store in the last in the series of How To Be A Better Cook. Friday, 8:30pm on BBC Two.
October 14, 2014
Lorraine to judge Holiday Baking Championship
Holidays at Food Network are going to get even sweeter with their new series Holiday Baking Championships.
From cookie exchanges, to holiday pies, to fruitcakes and gingerbread houses, eight bakers show off their holiday dessert traditions, and superb baking skills as they compete on Food Network’s Holiday Baking Championship.
In order to survive this festive competition, hosted by Bobby Deen, contestants must prove their abilities to win a sweet spot in the hearts of judges Lorraine, Duff Goldman (Ace of Cakes) and Nancy Fuller (Farmhouse Rules), and Lorraine Pascale.
Only one winner will take home the grand prize of $50,000 and the title of Holiday Baking Champion.
In each of the six hour-long episodes, competitors tackle traditional holiday desserts in challenges that are not as easy as a piece of pie. Will the bakers be able to makeover the much-maligned fruitcake? Can they create anything but a pie with a store-bought pie crust? Will they be able to translate their favorite holiday memory into a delectable dessert?
In the first episode, the bakers’ talents are tested with a cookie challenge. In the pre-heat round, the competitors must open their presents to reveal baking tools that must be used to create the best holiday cookies. One contestant will win a special advantage in the main heat challenge, where they need to make a dozen of three different types of cookies using the classic holiday ingredients - bittersweet chocolate, fresh oranges and toffee bits. They must not let the cookie crumble when curveballs are thrown their way.
Fans can also access all-new recipes, see behind-the-scenes photos and join judge Duff Goldman each week at FoodNetwork.com/BakingChampionship for a special web-exclusive video series featuring fantasy creations based on each episode’s theme.
Series Premiere Sunday, November 9th at 9:00pm ET/PT on Food Network (U.S).
October 13, 2014
Caribbean toastie cups with avocado, mango and mint
These toastie cups are a great base for other ideas - fill them with fresh fruit, or even chilli con carne or your own concoction for something different everytime. These would also be delicious with a dot of soured cream on top of each one.
Equipment and preparation: you will need 2 x 12-hole shallow cupcake trays.
INGREDIENTS
For the tortillas:
spray oil
6 white, whole-meal or seeded soft flour tortillas (19cm/7½in diameter)
For the filling:
1 red pepper, seeds removed, cut into 1cm/½in dice
1 ripe but firm avocado, peeled, stoned and cut into 1cm/½in dice
1 small ripe mango, peeled, stone removed, cut into 1cm/½in dice or 125g/4½oz ready-prepared mango pieces, cut into 1cm/½in dice
200g/7oz canned red kidney beans, drained and rinsed
2 spring onions, trimmed and finely sliced
1 red chilli, seeds removed (if preferred), finely chopped
1 lime, juice only
½ bunch fresh mint, leaves only, finely chopped (to give about 2 tbsp)
flaked sea salt and freshly ground black pepper
1 tbsp extra virgin olive oil (optional)
METHOD
1. Preheat the oven to 200C/400F/Gas 6 (fan 180C). Spray two 12-hole shallow cupcake trays with oil and set aside. You can work in two separate batches if you only have one tray.
2. Put the tortillas in a stack on top of one another on a chopping board and cut them into quarters to give 24 pieces. Push one quarter into each hole of the cupcake trays, pressing it in to fit. Really press it down to form a sturdy bottom and the tops should splay out at the top creating a ‘cup’. Cook in the oven for about five minutes, or until the cups are crisp and brown - keep an eye on them as they can burn really quickly.
3. For the filling, mix the red pepper, avocado, mango, kidney beans, spring onions, chilli, lime juice and mint together in a large bowl and season to taste with salt and pepper. Add a little oil if you like.
4. Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate. Divide the filling mixture evenly between the cups and serve.
Top Tip
These can be made with larger tortillas or wraps (25cm/10in), but, as they will take more filling, use three tortillas to make 12 cups. They aren’t as easy to pick up and eat in this case, so perhaps more of a plated option. You could use a muffin tin if using larger tortillas, rather than a cupcake tin. If you find the tortilla pieces are cracking when putting them in the muffin tin holes, then pop them in the microwave for 10-20 seconds to warm them slightly and make them more pliable.
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