In November last year the time had come: Paul Hollywood – known as a jury member of ‘The Great British Bake Off’ – released his new baking book Bak! out in the Netherlands. The British counterpart of our favorite program ‘Heel Holland Bakt’ is immensely popular and Paul Hollywood brings a lot (!) of experience as a jury member of the British version. This book is suitable for the starting home baker, but also for the baker who wants a little more challenge. We were allowed to try out the book and can share a recipe with you!
A baking book full of classics
In the book Bake! writes Hollywood that as far as he’s concerned, baking is about sharing. It is a privilege to make people happy with his baked goods. This book bundles the classics of Hollywood and it shows. From delicious brownies (you can find the recipe below) to a beautiful carrot cake and from focaccia to a pizza quattro formaggi. Classics that you may have always wanted to put on the table and of which you are sure that the recipe is right. Hollywood has tried and improved its recipes endlessly. Each chapter is introduced by an explanation of the general techniques and that makes it so easy. For example, the chapter on bread clearly explains which steps you need to take to put the most delicious bread on the table. The recipes also come with an extensive and clear description, so you don’t easily go wrong.
Fan of sweet, or rather savory? Something for everyone
Bin! is divided into different chapters: pies and cakes, biscuits and cookies, bread and flatbreads (did you know that bread is a Hollywood specialty?), pizzas and donuts, pies, pies and viennoiserie & desserts. What is striking is that there is also enough savory in the book, ideal if you are going to have a drink with friends or family for an evening. Although sweet dishes predominate, you can also find sausage rolls, breadsticks with olives and manchego and, for example, pie with Thai chicken. Let the guests come, because when you open this book you want nothing more than to share!
Recipe: chocolate brownies
Chocolate brownies always do well at parties and celebrations. Whether you treat at work or
For 12 to 15 pieces
Ingredients for the chocolate brownies
- 225 grams of dark chocolate (35-45% cocoa), bar broken into pieces
- 225 grams of butter, cut into pieces
- 3 large eggs
- 225 grams of granulated sugar
- 75 grams of self-raising flour
- ½ tsp fine salt
- 100 gram pure chocoladedruppels
- 100 grams of milk chocolate drops
- 1 tl vanille-extract
- 1 the cacaonibs
Method of preparation
Preheat the oven to 180 degrees Celsius. Line a 29 x 22 cm brownie tin with parchment paper. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir the chocolate and butter until smooth, set the bowl aside and allow the chocolate-butter mixture to cool.
In a large bowl, using an electric mixer, beat the eggs and sugar until light and thick. Add the melted chocolate-butter mixture and fold in until well blended. Fold the self-raising flour, salt, dark and milk chocolate drops and vanilla extract into the batter.
Pour the batter into the lined brownie tin and sprinkle with the cacao nibs. Bake the brownies for 25 to 30 minutes until a cracked crust forms on top. Check if the brownies are ready by inserting a skewer in the middle. When you take the skewer out, there should be a little bit of batter sticking to it.
Let the brownies cool in the tin and then cut them into pieces. Store the brownies in an airtight container or tin.
Bak! | Paul Hollywood | 27,50 euro
Looking for even more cooking inspiration? Then read our reviews about these cookbooks, often with recipes!
- Wntrlust – Delicious winter dishes, such as the recipe for roasted leeks with a heavenly vinaigrette!
- More casseroles – Try Wim Ballieu’s lacquered eggplant recipe!
- Vega Blauw – the best vegetarian recipes from the Indonesian restaurant Blauw, with a sneak preview of 2 recipes!
- Chinese-ish – We’re sharing the recipe for spicy Szechuan cheese fondue from this delicious Chinese-influenced cookbook!
- Mezcla – In this cookbook you will find influences from Mexico, Brazil and Italy, and from Ottolenghi!
- Nature on your plate – Wonderful fine dining recipes, such as the kingfish tartare of which we share the recipe!
- Persiana every day – Bring the Middle East into your home, and make the Fatteh with halloumi for example!
- NOOMI – Delicious Iraqi dishes, like the pomegranate walnut stew recipe we share in the article!
- Little Korea – Make the recipe for fiery chicken with cheese!
- Sugar, I Love you – Delicious baking and dessert recipes!
- Boil! – Maarten van den Biggelaar teaches you the passion of cooking
- Nistisima – A treasure trove of Mediterranean vegan dishes
- Sambal Shiok – The tastiest recipes from Malaysia by Mandy Yin
- Xi’an Famous Foods – Delicious Chinese Recipes by Jason Wang
- Izakaya – Recipes from the Japanese Eateries by Tim Anderson
- COOK on the table – delicious foolproof recipes with beautiful photos
- Bistro Manon by Manon Piper – easy recipes for the whole family
- Oh My Foodness! by Sabine Koning – only delicious comfort food recipes
- Ottolenghi Test Kitchen: Shelf Love – Hugely tasty recipes from Yotam Ottolenghi and his team!
- Med by Claudia Roden – fantastic Mediterranean recipes from this culinary legend
- Mrs. Hamersma collected recipes – de all-time favorites by Mrs. Hamersma, with wine suggestions from Mr. Hamersma
- Ceviche from Seger abels & Rick Swinkels – The delicious recipes from restaurant Sjefietshe
- NOMNOMNOM by Dorothy Porder – Comfort food that bursts with passion and pleasure!
- Vietnamese from Uyen Luu – pure, light flavours, and farm-fresh ingredients.
- Pascal Jalhay seasonings – make marinades, sauces and other seasonings from scratch!
- Mi Casa Peru by Katinka Lansink Dodero – delicious recipes and wonderful stories from Peru
- Vegan JapanEasy by Tim Anderson – a treasure trove of Japanese vegan recipes, from classics to dishes with a modern twist
- Paramaribo by Judith Cyrus – bring the Surinamese summer into your kitchen!
- Slow from Louise Frank – delicious winter comfort food
- Simply by Sabrina Ghayour – a cheerful collection of dishes from the Middle East
- The Curry Guy Complete by Dan Toombs – over 200 tasty curry dishes
- The easy kitchen of Karin Luiten – simply put something special on the table without packages and bags
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