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Lorraine Pascale - Live webchat on Today 12 September at midday.

(102 Posts)
RachelMumsnet (MNHQ) Mon 10-Sep-12 17:22:49

Lorraine Pascale is joining us for a live webchat on Wednesday 12 September at midday until 1pm. Lorraine's latest book Fast, Fresh and Easy Food aims to help solve the dilemma of what to cook for the family after a busy day. Each main dish has an accompanying side dish and all recipes can be prepared in real time with no prepping or chopping work beforehand. We're delighted that Lorraine has agreed to share two of the recipes from the book with us; Sri-Lankan Chicken Curry and Lemon and poppy seed cake. Lorraine's series to accompany the book is currently running on BBC2 at 8.30pm on Mondays.

Lorraine became a model at 16 and was the first black British model to appear on the cover of American Elle. Keen to ensure a future career after modelling, she signed up for a diploma cookery course at Leighs School of Food and Wine. She's since graduated from Thames Valley University in Culinary Arts with a first class honours degree. Lorraine established herself as a specialist cake maker and has her own shop, Ella's Bakehouse in Covent Garden.

Having been adopted as a baby and lived for some time with foster parents, Lorraine is patron of TACT, the UK's largest fostering and adoption charity. She now lives with her daughter in London.

Join Lorraine for a chat on Wednesday at midday or post a question to her in advance here.

gazzalw Mon 10-Sep-12 18:49:10

Hi Lorraine, our DS (11) is transfixed by your recipes as are we ;-). We particularly liked the Crouching Tiger hidden Zebra in the first episode and were very disappointed it wasn't detailed in the recipes on the BBC website. So please, please, please could we have it.....

Also, we regard you as the Nigella of the 21st Century ;-)

As our question: where did you develop your love of cooking and at what stage in your career, and why, did you decide to pursue your culinary pursuits....? And also, congrats on your first from Thames Valley Uni....

Hi Lorraine- didn't know you studied at TVU! (I live in Maidenhead)

I'd like to ask as a blogger with an alternative to the normal cooking sites and books (its for people who really cannot cook, I used to burn holes in pots and gave up until my Partner taught me in very basic terms!), how did you get yourself noticed to release your books and win your wonderful show?

ethelb Mon 10-Sep-12 19:55:29

You are obviously very entreprenurel as you set up a business from scratch. Do you have any tips fir other women wanting to do the same? Did you make any mistakes when you started?

ShatnersBassoon Mon 10-Sep-12 19:56:55

Hi Lorraine, thanks for some great recipes and a really enjoyable programme.

Just one question though: why don't you wear an apron when you cook? I wince when I see you in your uncovered white T-shirts stirring away with gay abandon grin.

Frontpaw Mon 10-Sep-12 20:06:25

I'd love to see more 'healthy' cooking on your show. I love the food you do, but find it a bit heavy on the salt and fats (except the sweets, which look gorgeous).

Why do you use so much salt? I never do (using Tuscan recipes where they don't use it), and find that my break keeps absolutely fine for up to a week in my breadbag. I find chefs say 'use salt or your food will be rotten' but don't find this to be the case.

Not a question, just to say, we eat your baked camembert with the baked garlic and your no knead bread on Sunday evenings.

Toast the bread and pour the garlicy butter, spread with a clove of squishy garlic then dip in the melted camembert, 'tis lovely.

Thank you.

PS. I have loads of cook books and your one is the one all messed up with the pages stuck together as I use it so much.

mrsvilliers Mon 10-Sep-12 21:17:57

Hello and congratulations on your new book, we've really been enjoying your programme!

I have always been a keen baker but now I have a fussy eater of a toddler I am trying my hand at low or no sugar baking. I have successfully used mashed banana and apple juice in one recipe but beyond that I am clueless. Internet searches tend to bring up sugar substitutes so I wanted to ask if there was anything particular you would recommend trying?

Thank you!

NettOlympicSuperstar Mon 10-Sep-12 21:21:35

Hi Lorraine.
What will you be cooking for Christmas dinner this year?

MmeLindor Mon 10-Sep-12 22:00:13

Hi Lorraine. Welcome to Mumsnet.

Did you always want to be a chef/baker and modelling was just a detour, or was modelling your dream?

And if MNHQ will let me squeeze a second question - after your experience as a model, would you advise your daughter against choosing modelling as a career?

msrisotto Tue 11-Sep-12 08:23:49

Hi Lorraine,

I love your desserts, they always look so impressive and easy to do. I also wonder how many white t shirts you must have on standby!

I too am interested in the modelling - cooking link. What do you think about modelling? Would you be happy if your daughter wanted to be a model?

blackcatsdancing Tue 11-Sep-12 09:09:13

Hi Lorraine,
really impressed with how you changed careers and have been so successful both as a model and as a cook and entrepreneur. I guess you must always have had a lot of self confidence to just go for it.
I'm a good baker but have always found Genoise cakes so hard to make. Is there anything you found very hard to master but finally succeeded at?

Hello Lorraine

I want to know how you stay so slim given all the goodies you bake. Obviously youth is on your side, but do you also have a strict exercise regime that allows you to eat all you want? <hopeful> grin

shrimponastick Tue 11-Sep-12 10:20:03

If you went out for a 3 course meal, but could only choose two courses - would you pick :

a) starter and main
b)main and dessert

Basically, do you prefer sweet or savoury?

TunipTheVegemal Tue 11-Sep-12 10:38:58

Hi Lorraine.

I am grateful for the very clear puff pastry instructions in your first series. I made it with great success after that (having previously failed) and it turned out to be way nicer than even the highest quality bought puff pastry. Thank you! Do you agree that more people should having a go at making their own puff because even though it is a bit of a faff, it is really really yummy? smile

My kids sneaked downstairs and watched the episode of this series with the tiger cake and the lemon jelly, and they were completely entranced! I think you should do a cooking show for older kids.

zen1 Tue 11-Sep-12 10:58:44

Hello Lorraine

I am rubbish / not interested in cooking (it's more of a chore for me!), but your programme actually makes me believe I could give it a go (you make it look so easy smile).

I just wondered if you actually get to eat the food you cook on the programme?

SingSingSing Tue 11-Sep-12 11:05:28

Hi,
Could you do a vegan book please!?
And - how do you stay so slim?!

princesschick Tue 11-Sep-12 11:44:40

Hi Lorraine, I love your shows and your book. I've made some really lovely things from your Baking Made Easy book, so thanks for that smile ! I'm an avid baker and have been making cakes since I was really little, however, I've recently been placed on a restrictive diet to help with a hormone imbalance. I'm not supposed to have any refined sugar, white refined flours or dairy. We've made a couple of cakes using agave, einkorn flour and olive oil as the base with veg / fruit / nuts and cashew butter and coconut topping. Do you have any other hints or tips that you can pass on re ingredients or method? thanks xx

chipsandbeans Tue 11-Sep-12 11:50:27

Hi Lorraine, my daughter & I have loved the programmes and enjoy looking at the books and trying recipes together.

My question today is do you have a totally fail safe meal that you can always cook either under pressure or at short notice that you use as your reliable regular?

MarianForrester Tue 11-Sep-12 11:56:51

Hello

My daughter loves your show and your books- in fact she has been inspired to bake because of them, and has discovered a real talent for it.

This is great as she struggles at school and is very happy to have something she's really good at.

My question is, did you like school and when did you discover your talent for cooking?

Thanks

Iwannamovenow Tue 11-Sep-12 12:16:41

Hi Lorraine,

I've got your first 2 books and love the recipes, our favourite is the 21st century bread.

My question is... I loved the grey kitchen in the first 2 series, was it filmed in your home?

metrobaby Tue 11-Sep-12 12:31:27

Hi Lorraine,

I have a couple of questions.

From your books, what is your favourite recipe?

Do you find that as you are such a good cook, your friends are nervous inviting you over for lunch or dinner?

GoingForTheGold Tue 11-Sep-12 13:11:50

Hi Lorraine,
My problem is very, very basic: everything I cook, ends up very bland and tasteless . I cannot flavour my food (I only use salt, pepper and three to four herbs like parsely, basil and dill, and nothing else). I would love to be able to do a very simple and easy cooking, with easy-to-find, common ingredients.
I am also not very good at combining different tastes to create a tasty meal. It is as if my ingredients do not combine well . Hope I am making some sense...
Therefore my very basic questions:
1- How can I tenderise meat to make it soft as well as tasty . Meat usually comes up hard and it tastes like cardboard so I try to cook it in the slow cooker in which case it comes out soft and chewable yet still very, very bland.
Any fool-proof basic sauces to tenderise as well as give flavour to meat?
Same question for casseroles: anything to add to make it tastier?

Thank you very much in advance.

beujolais Tue 11-Sep-12 13:33:41

Hi Lorraine, i absolutely love your show and always have my notebook handy when watching. Quick question is that i tried baking that lovely twister bread with the poppy seeds the other day and it was so hard that it could have been used as a door stop! I thought i followed the recipe to the letter but obviously went wrong somewhere, do you have any thoughts? My friend who bakes suggested that i may have had the oven on too long therefore it was too hot. what do you think?

herethereeverywhere Tue 11-Sep-12 13:36:32

Hi Lorraine, I love your programme! My question is you are obviously highly qualified to talk about and demonstrate food so how to you feel about celebrity's and tv personalities releasing cookbooks without having any background in food? It annoys me so wondering if it annoys you!

cm22v077 Tue 11-Sep-12 16:27:18

Hi Lorraine!
I didn't know that you're behind Ella's bakery! It's one of my favourite cake shops in London!
I'm totally obsessed with street food and so love the little street food segments on your show. What's your favourite street food available in london right now? Are you tempted to jump on the bandwagon?
Thanks!

VenetiaLanyon Tue 11-Sep-12 16:52:05

Hi Lorraine,

Just to say that I loved the BBQ episode with your Dad; it was so lovely that he was clearly doing his best not to let you down, whilst very obviously being not massively comfortable at making a TV appearance... Did you have to bribe him with lots of baked goods? grin

And I don't have any of your books yet, but was going to ask for one for Xmas; which one should I start with?

dilbertina Tue 11-Sep-12 18:41:05

Hello Lorraine,
I was in the year above you at school in Devon, so you must be a year or so younger than me at most. How come you now look 20 years younger?! Congratulations on all your achievements.

nicnak01 Tue 11-Sep-12 23:25:21

My family are very fussy so have really dented my confidence about cooking. Its got to the point where I just don't bother cause I know no one will like it and I have wasted a good hour doing it and then have to tidy it up. The worst part is when I've made it I just don't enjoy eating it either. The only cook meal I make now is a Sunday roast and the rest is oven food. Any tips on fussy eaters.

Jux Tue 11-Sep-12 23:43:36

Hi Lorraine, DH and I really enjoy your programme (though we have missed some of this latest series blush ), including the one on puff pastry. Luckily, I found your recipe and method on the internet. It was so easy, and dh still raves about it. Thank you.

My question is do you grow your own veg etc, and if so, what do you grow?

Willemdefoeismine Wed 12-Sep-12 06:53:35

Hi Lorraine
It would seem from our own family experience, and that of other Mumsnetters, that your programme and recipes appeals to the children as much as their parents. I just wonder if your daughter has been inspired by you, cooking-wise, and would you consider doing a book aimed at children? smile

HappyOrchid Wed 12-Sep-12 08:53:45

Love the crouching tiger, hidden zebra cake, but we made it in a 7" cake tin and it took a lot longer to cook through leaving overdone edges, also the centre rose and created almost a two tier cake. Any recommendations to prevent this?

Frontpaw Wed 12-Sep-12 09:01:35

I liked the malteaser cake. When I first saw it I thought 'oh dear god, what is she thiking?' Then when I saw it... I really need to make it now! More fun stuff please! Maybe kids - snacks, lunches, high teas and party stuff!

SlubberTarpWrangler Wed 12-Sep-12 09:27:38

Hi Lorraine,

I have no question but would like you to know that your slow roast pork with fennel is the most fabulous and piss easy recipe of all time. I have no idea how many times we have eaten it now but the crackling is TO DIE FOR. We may even eat it at Christmas. It is THAT good (although we don't do the pears, weird mouth-feel).
Please take a moment to bask in our pork joy.

SlubberTarpWrangler Wed 12-Sep-12 09:28:38

[sincere not Kenneth Williams emoticon]

TheBlackShiksa Wed 12-Sep-12 09:51:12

Hi Lorraine, I'm a huge fan, its super refreshing to see a gorgeous dark skinned black woman on TV!

I have two questions, I love your cigarello cake, I made one and it was fab BUT cigarello's are so expensive, what would you use as an alternative- I used chocolate fingers and the result wasn't good!

Secondly, what was it like growing up a black child in a white family? Did you experience any racism? What about self identity and race? And seemingly small but baggage laden things like dealing with hair etc?

painterlyswoosh Wed 12-Sep-12 10:46:36

Hi Lorraine, who's your favourite celeb chef?

LottieJenkins Wed 12-Sep-12 10:55:39

Hi Lorraine. Do you think it matters which quality flour you use? I always buy value type flours and have never had a problem with them..............

Ploom Wed 12-Sep-12 11:13:15

Hi Lorraine
I'm a huge fan of your cookbooks as well as your new show.
Problem is I dont live in the UK so cant get self raising flour.

So my question is
If a recipe asks for 200g SR flour should I use 200g plain flour plus ? tsp of baking powder or should I add 190 or 195g of plain flour then however many tsps of baking powder to make it up to 200g? Or am I completely overthinking this and need to get a life?? grin

strangerwithmyface Wed 12-Sep-12 11:15:49

Hi Lorraine,

In light of that horribly racist tweet you were sent last year, do you feel like more should be done to police Twitter or is that just the price of freedom of speech?

Also, was it strange going back to the classroom (TVU) as a mature student and did your fellow students 'know who you were'?

FrancesMumsnet (MNHQ) Wed 12-Sep-12 11:59:28

Hi Lorraine's in the building and is looking forward to answering all your questions.

ForSaletotheHighestBidder Wed 12-Sep-12 12:02:26

Hi Lorraine, loving your new series, particularly the street/ market food segments. I don't live in the UK but am hoping to make a trip to London later this year - could you recommend your favourite markets for a wide variety of food tasting (planning on a very greedy, fattening trip to London).
Thanks!

LorrainePascale Wed 12-Sep-12 12:03:04

Hello, I am here and ready to answer your questions... don't hold back, but please excuse my tyops!

LorrainePascale Wed 12-Sep-12 12:03:49

ForSaletotheHighestBidder

Hi Lorraine, loving your new series, particularly the street/ market food segments. I don't live in the UK but am hoping to make a trip to London later this year - could you recommend your favourite markets for a wide variety of food tasting (planning on a very greedy, fattening trip to London).
Thanks!

Portobello market is great as is Eat street in London's Kings Cross... lots more yummy food too if you have a little google!

LorrainePascale Wed 12-Sep-12 12:05:26

strangerwithmyface

Hi Lorraine,

In light of that horribly racist tweet you were sent last year, do you feel like more should be done to police Twitter or is that just the price of freedom of speech?

Also, was it strange going back to the classroom (TVU) as a mature student and did your fellow students 'know who you were'?

I think that the Police do what they can. Sadly that person was in the US so there was nothing that they could do. But there is a lot to be said for freedom of speech also! When I went back to school it was just before I was on TV and I did not tell anyone what I was up too!

LorrainePascale Wed 12-Sep-12 12:06:09

Ploom

Hi Lorraine
I'm a huge fan of your cookbooks as well as your new show.
Problem is I dont live in the UK so cant get self raising flour.

So my question is
If a recipe asks for 200g SR flour should I use 200g plain flour plus ? tsp of baking powder or should I add 190 or 195g of plain flour then however many tsps of baking powder to make it up to 200g? Or am I completely overthinking this and need to get a life?? grin

So for every 100g of plain flour use 5g of baking powder

LorrainePascale Wed 12-Sep-12 12:07:15

LottieJenkins

Hi Lorraine. Do you think it matters which quality flour you use? I always buy value type flours and have never had a problem with them..............

I think you should you buy the most expensive flour which you can afford... but to be honest when making a cake at home most flour is okay, in my bakery we buy slightly more expensive flour but that is because we buy it in bulk

LorrainePascale Wed 12-Sep-12 12:07:45

painterlyswoosh

Hi Lorraine, who's your favourite celeb chef?

Nigella and of course the Hairy Bikers x

LorrainePascale Wed 12-Sep-12 12:09:11

Willemdefoeismine

Hi Lorraine
It would seem from our own family experience, and that of other Mumsnetters, that your programme and recipes appeals to the children as much as their parents. I just wonder if your daughter has been inspired by you, cooking-wise, and would you consider doing a book aimed at children? smile

I have thought about doing a book for children. My daughter who is now 15 has become a great cook and a cookery book for younger children could be a really nice idea. However I do have lots of children who follow the books I have now, I really try to be accessible to all ages

LorrainePascale Wed 12-Sep-12 12:10:25

Jux

Hi Lorraine, DH and I really enjoy your programme (though we have missed some of this latest series blush ), including the one on puff pastry. Luckily, I found your recipe and method on the internet. It was so easy, and dh still raves about it. Thank you.

My question is do you grow your own veg etc, and if so, what do you grow?

I grow tomatoes and red peppers and some little chillies also. I am not a great gardener though and my dad comes and helps me on my little terrace often. I do however have lots of herbs which are so, so easy to grow and it is great to just go and grab them from the pots and cook with them. So fresh!

LorrainePascale Wed 12-Sep-12 12:11:51

gazzalw

Hi Lorraine, our DS (11) is transfixed by your recipes as are we ;-). We particularly liked the Crouching Tiger hidden Zebra in the first episode and were very disappointed it wasn't detailed in the recipes on the BBC website. So please, please, please could we have it.....

Also, we regard you as the Nigella of the 21st Century ;-)

As our question: where did you develop your love of cooking and at what stage in your career, and why, did you decide to pursue your culinary pursuits....? And also, congrats on your first from Thames Valley Uni....

I will have a word with the BBC web team and see what I can do! My love of food comes largely from my dad. He always cooked yummy food when we went to see him on the weekends. lots of garlic and tomatoes and I think that is how my love of food grew. Thank you re uni!

TunipTheVegemal Wed 12-Sep-12 12:13:05

Great to hear you've thought about doing a book for children! If you ever do one, I will buy two. smile

LorrainePascale Wed 12-Sep-12 12:14:30

nicnak01

My family are very fussy so have really dented my confidence about cooking. Its got to the point where I just don't bother cause I know no one will like it and I have wasted a good hour doing it and then have to tidy it up. The worst part is when I've made it I just don't enjoy eating it either. The only cook meal I make now is a Sunday roast and the rest is oven food. Any tips on fussy eaters.

I have had this problem with some family members before. I empathize. I made a list of food which they did like and then adapted recipes to fit them. That way everyone was happy and I was happy at the end of cooking the meal. I hope this helps!

LorrainePascale Wed 12-Sep-12 12:16:37

TheBlackShiksa

Hi Lorraine, I'm a huge fan, its super refreshing to see a gorgeous dark skinned black woman on TV!

I have two questions, I love your cigarello cake, I made one and it was fab BUT cigarello's are so expensive, what would you use as an alternative- I used chocolate fingers and the result wasn't good!

Secondly, what was it like growing up a black child in a white family? Did you experience any racism? What about self identity and race? And seemingly small but baggage laden things like dealing with hair etc?

They are expensive but you can use matchstick makers. I am asked this a lot and I for me I did not know any different. I knew that I was different but it took a long time for me to see how bizarrely. Dealing with the hair was a problem for my white parents. My fro was hard work!

LorrainePascale Wed 12-Sep-12 12:19:16

msrisotto

Hi Lorraine,

I love your desserts, they always look so impressive and easy to do. I also wonder how many white t shirts you must have on standby!

I too am interested in the modelling - cooking link. What do you think about modelling? Would you be happy if your daughter wanted to be a model?

I wear about 6 tshirts a day! I definitely do not want my daughter to go in to modelling. I think that there are so many things one can do these days especially for her as she is so intelligent! I was always in to food when I was modelling. Probably a bit too much. It was hard to stay a size 8

LorrainePascale Wed 12-Sep-12 12:20:18

metrobaby

Hi Lorraine,

I have a couple of questions.

From your books, what is your favourite recipe?

Do you find that as you are such a good cook, your friends are nervous inviting you over for lunch or dinner?

sweet and sour pork balls with crunchy peanut rice I love!

My friends never ask me around for dinner they always ask me out for dinner in a restaurant!

LorrainePascale Wed 12-Sep-12 12:22:11

Dumbledoresgirl

Hello Lorraine

I want to know how you stay so slim given all the goodies you bake. Obviously youth is on your side, but do you also have a strict exercise regime that allows you to eat all you want? <hopeful> grin

I am 40 in a couple of months. I exercise lots. Either walking, kick boxing or weights and I do eat healthily around the cakes and other sweet stuff. If I have had an off day, I tend to try to have a good day right after. But it is really, really hard work. I suppose I do love exercise as much as I love food.

ChooChooLaverne Wed 12-Sep-12 12:22:25

Hi Lorraine

I love your programmes.

I just wanted to ask whether you have any ideas on how adoption could be improved in this country? I have friends who have tried to adopt and the process was extraordinarily difficult - not so much the hoops they had to jump through but communication problems with different services etc.

LorrainePascale Wed 12-Sep-12 12:23:15

SlubberTarpWrangler

Hi Lorraine,

I have no question but would like you to know that your slow roast pork with fennel is the most fabulous and piss easy recipe of all time. I have no idea how many times we have eaten it now but the crackling is TO DIE FOR. We may even eat it at Christmas. It is THAT good (although we don't do the pears, weird mouth-feel).
Please take a moment to bask in our pork joy.

thank you! I am so glad you like it.

LorrainePascale Wed 12-Sep-12 12:24:04

Frontpaw

I liked the malteaser cake. When I first saw it I thought 'oh dear god, what is she thiking?' Then when I saw it... I really need to make it now! More fun stuff please! Maybe kids - snacks, lunches, high teas and party stuff!

I am really glad you like it! The 'I can't believe you made that cake' form baking made easy is good too. But I will definitely do more of what you suggest!

LorrainePascale Wed 12-Sep-12 12:25:02

dilbertina

Hello Lorraine,
I was in the year above you at school in Devon, so you must be a year or so younger than me at most. How come you now look 20 years younger?! Congratulations on all your achievements.

Hi, that is so funny we were at school together. 20 years younger? Must be the TV and the heavy make up!

mrsbread Wed 12-Sep-12 12:26:54

Hi Lorraine

Love you're TV progs, I am visiting London soon and would like to know the street markets that you visit each week.

LorrainePascale Wed 12-Sep-12 12:27:36

I love your programmes.

I just wanted to ask whether you have any ideas on how adoption could be improved in this country? I have friends who have tried to adopt and the process was extraordinarily difficult - not so much the hoops they had to jump through but communication problems with different services etc.[/quote]

I am working on a programme which deals in fostering at the moment. Adoption laws have shown signs of changing but they have not really yet. I am making it my mission to do something about this as I am so passionate about it. I am sorry about your friends experience. Let's hope the changes come in soon.

Ploom Wed 12-Sep-12 12:28:39

OMG you dont look 40!! Really thought you were younger than me (i'm 38). You look fab for nearly 40!

LorrainePascale Wed 12-Sep-12 12:31:06

HappyOrchid

Love the crouching tiger, hidden zebra cake, but we made it in a 7" cake tin and it took a lot longer to cook through leaving overdone edges, also the centre rose and created almost a two tier cake. Any recommendations to prevent this?

The recipe in the book is correct. When I am doing the show they have my book and they weigh up the ingredients and give them to me, so I can focus on presenting. I believe that I was given the wrong quantities on the show and may have then said incorrect weights. The BBC have since said they will change the recipe on the iplayer so people can cook the cake correctly. But I will ask to put the recipe on the BBC website so it can be made correctly. I am sorry this has wasted your time. LP

LorrainePascale Wed 12-Sep-12 12:32:21

cm22v077

Hi Lorraine!
I didn't know that you're behind Ella's bakery! It's one of my favourite cake shops in London!
I'm totally obsessed with street food and so love the little street food segments on your show. What's your favourite street food available in london right now? Are you tempted to jump on the bandwagon?
Thanks!

Yes! I used to have a market stall, that is sell my cakes on a stall in Clapham. It was good fun, but I was not so good in the cold!

LorrainePascale Wed 12-Sep-12 12:33:17

SingSingSing

Hi,
Could you do a vegan book please!?
And - how do you stay so slim?!

I will put a couple of vegan recipes in my next book! I go to the gym, walk or kick box lots when I can fit it in. It is hard work, but keeps me sane as well as fit!

LorrainePascale Wed 12-Sep-12 12:35:16

MarianForrester

Hello

My daughter loves your show and your books- in fact she has been inspired to bake because of them, and has discovered a real talent for it.

This is great as she struggles at school and is very happy to have something she's really good at.

My question is, did you like school and when did you discover your talent for cooking?

Thanks

That is such a good thing to hear. I bake with my daughter which I find really helps to bond us on the weekend. I did not like school so much and I preferred the non academic subjects. Home ec was my favourite. I did not discover my talent for baking until I was in my early 30s and I fell in love with it. I find it incredibly soothing and therapeutic. I hope you daughter continues to thrive with her baking and really pleased she enjoys the books

LorrainePascale Wed 12-Sep-12 12:36:44

zen1

Hello Lorraine

I am rubbish / not interested in cooking (it's more of a chore for me!), but your programme actually makes me believe I could give it a go (you make it look so easy smile).

I just wondered if you actually get to eat the food you cook on the programme?

Yes, do give it a go.. It is much fun. I do eat the food I cook. Some days we are cooking seven dishes each meant for 4 people so I do not eat all of that. But I am a great lover of eating and I do lots of exercise to compensate!

JockSprockPooPongMcPlop Wed 12-Sep-12 12:37:21

Hi Lorraine.
What would be your desert island cake? ie if you had to chose only one cake to eat for the rest of your life, what would you chose?

LorrainePascale Wed 12-Sep-12 12:37:55

shrimponastick

If you went out for a 3 course meal, but could only choose two courses - would you pick :

a) starter and main
b)main and dessert

Basically, do you prefer sweet or savoury?

I would actually choose the bread basket and then dessert.
But from your a and b it would have to be b!

LorrainePascale Wed 12-Sep-12 12:39:12

NettOlympicSuperstar

Hi Lorraine.
What will you be cooking for Christmas dinner this year?

Christmas is usually when I put my feet up and let me dad do the cooking!

LorrainePascale Wed 12-Sep-12 12:41:44

mrsvilliers

Hello and congratulations on your new book, we've really been enjoying your programme!

I have always been a keen baker but now I have a fussy eater of a toddler I am trying my hand at low or no sugar baking. I have successfully used mashed banana and apple juice in one recipe but beyond that I am clueless. Internet searches tend to bring up sugar substitutes so I wanted to ask if there was anything particular you would recommend trying?

Thank you!

I am glad you are enjoying the book and the show! I have done some low sugar baking and I do find that apple sauce/juice is the best thing. I really would like to spend more time experimenting with this, as it is an area which seems to hold a lot of interest for people. Sugar substitutes are not so nice, I will keep on the look and post any findings on my website.

Thanks

LorrainePascale Wed 12-Sep-12 12:43:41

ethelb

You are obviously very entreprenurel as you set up a business from scratch. Do you have any tips fir other women wanting to do the same? Did you make any mistakes when you started?

Thank you! I suppose I did not realise that it would be so hard setting up my own business. There became no such thing as after work or weekends as I was working all the time. There are some great websites which can help people getting started. I will post them up on the website in a few days. Mistakes I made were not asking for me help when I felt like I was sinking!

LorrainePascale Wed 12-Sep-12 12:44:43

ShatnersBassoon

Hi Lorraine, thanks for some great recipes and a really enjoyable programme.

Just one question though: why don't you wear an apron when you cook? I wince when I see you in your uncovered white T-shirts stirring away with gay abandon grin.

I fell very restricted in an apron and just prefer to wear tshirts instead. We have a stack of them out the back and I change them about 5 times per day!

LorrainePascale Wed 12-Sep-12 12:48:07

Frontpaw

I'd love to see more 'healthy' cooking on your show. I love the food you do, but find it a bit heavy on the salt and fats (except the sweets, which look gorgeous).

Why do you use so much salt? I never do (using Tuscan recipes where they don't use it), and find that my break keeps absolutely fine for up to a week in my breadbag. I find chefs say 'use salt or your food will be rotten' but don't find this to be the case.

I use a little bit of salt in my cooking, not so much I feel. Salt is something we should definitely watch and not eat too much, but if there are not too many processed foods in the diet (which do contain lots of salt) then a little pinch of salt added when cooking the evening meal should be fine.

I must study more Tuscan cooking and see how they do it. I also think the food in Italy and the produce is so much better and more tasty and so people do not need to use so much food when the produce is better quality.

LorrainePascale Wed 12-Sep-12 12:49:42

[quote VenetiaLanyon]Hi Lorraine,

Just to say that I loved the BBQ episode with your Dad; it was so lovely that he was clearly doing his best not to let you down, whilst very obviously being not massively comfortable at making a TV appearance... Did you have to bribe him with lots of baked goods? grin

And I don't have any of your books yet, but was going to ask for one for Xmas; which one should I start with?

My dad was so up for it! He actually asked me when I was going to be filming so he could do the show, so I did not have to bribe him. I just gave him lots of hugs to make him feel comfy.

I would start with the current book fast, fresh and easy food. Lots of every day easy recipes and some seriously yummy bakes.

LorrainePascale Wed 12-Sep-12 12:51:09

JockSprockPooPongMcPlop

Hi Lorraine.
What would be your desert island cake? ie if you had to chose only one cake to eat for the rest of your life, what would you chose?

It would have to be my 'I don't give a damn cake' which was in my first book Baking Made EAsy. It is so moist and chocolatey that I just want to dive in it!

LorrainePascale Wed 12-Sep-12 12:52:06

Iwannamovenow

Hi Lorraine,

I've got your first 2 books and love the recipes, our favourite is the 21st century bread.

My question is... I loved the grey kitchen in the first 2 series, was it filmed in your home?

Alas no, my kitchen would not be big enough for the large number of crew. It was filmed in a kitchen in Sheen.

LorrainePascale Wed 12-Sep-12 12:52:29

LorrainePascale

Iwannamovenow

Hi Lorraine,

I've got your first 2 books and love the recipes, our favourite is the 21st century bread.

My question is... I loved the grey kitchen in the first 2 series, was it filmed in your home?

Alas no, my kitchen would not be big enough for the large number of crew. It was filmed in a kitchen in Sheen.

And I am really glad you like the books and show, thank you !

LorrainePascale Wed 12-Sep-12 12:54:01

TunipTheVegemal

Hi Lorraine.

I am grateful for the very clear puff pastry instructions in your first series. I made it with great success after that (having previously failed) and it turned out to be way nicer than even the highest quality bought puff pastry. Thank you! Do you agree that more people should having a go at making their own puff because even though it is a bit of a faff, it is really really yummy? smile

My kids sneaked downstairs and watched the episode of this series with the tiger cake and the lemon jelly, and they were completely entranced! I think you should do a cooking show for older kids.

I think everyone should make puff pastry once in their cooking life. I am so glad that it turned out well for you! That is great news. So glad that you like that the kids like the show and yes a cooking show for older kids would be a great idea

LorrainePascale Wed 12-Sep-12 12:56:29

blackcatsdancing

Hi Lorraine,
really impressed with how you changed careers and have been so successful both as a model and as a cook and entrepreneur. I guess you must always have had a lot of self confidence to just go for it.
I'm a good baker but have always found Genoise cakes so hard to make. Is there anything you found very hard to master but finally succeeded at?

Thank you for your comments. I was always taught that I could do anything I put my mind too as a child as long as I grafted hard enough so I guess that became my mantra and after a while I was pretty miserable modelling so wanted a change and also wanted to be with my daughter rather than flying around all the time. Genoise is the most technically demanding cake there is in my opinion. Lots of folding and careful handling of the cake. filleting fish was hard in the beginning but I got there in the end!

FrancesMumsnet (MNHQ) Wed 12-Sep-12 12:58:28

Hi Lorraine, I thought I had to sneak this one in but what's your favorite biscuit? smile

Hi Lorraine ,
My dream tv show would be a great British bake off , with tv chefs who love to bake as contestants .
Would you be on it ?

LorrainePascale Wed 12-Sep-12 13:00:23

TheLazyGirlBlog

Hi Lorraine- didn't know you studied at TVU! (I live in Maidenhead)

I'd like to ask as a blogger with an alternative to the normal cooking sites and books (its for people who really cannot cook, I used to burn holes in pots and gave up until my Partner taught me in very basic terms!), how did you get yourself noticed to release your books and win your wonderful show?

Thank you for your comments. I was studying and really wanted to start my own business. So I opened the bakery in Covent Garden and then lots of people came asking questions about this ex model turned baker. Then I looked for a TV agent and was turned down by a few but finally someone took me on. We knocked on lots of doors to get noticed and then we finally made a pilot for the BBC and that is how it all started. So the best thing is to write things for websites and if you want to be on TV maybe make a few you tube clips and get them to go viral!

LorrainePascale Wed 12-Sep-12 13:01:13

FrancesMumsnet

Hi Lorraine, I thought I had to sneak this one in but what's your favorite biscuit? smile

Chocolate digestive. Oh, milk

LorrainePascale Wed 12-Sep-12 13:02:04

Doilooklikeatourist

Hi Lorraine ,
My dream tv show would be a great British bake off , with tv chefs who love to bake as contestants .
Would you be on it ?

It is a great show.... I will have to see if I am asked!

LorrainePascale Wed 12-Sep-12 13:05:06

So that is it for the Webchat. It has been so great to hear your questions and to get to know you all, I have really enjoyed it. Thank you for having to me and listening to me and if you want to get in touch Tweet me on lorrainepascale x

TunipTheVegemal Wed 12-Sep-12 13:06:02

What a lovely webchat. Thank you Lorraine thanks

mirpuppet Wed 12-Sep-12 13:08:04

Thanks Lorraine. Love your shows and Loved your answers to the questions thanks

Thanks Lorraine ,
I'll just have to work on who else I'd like to be on it ,
There's you , Nigella , Delia , Hairy bikers , Hugh FW ...

Iwannamovenow Wed 12-Sep-12 13:13:57

Thanks Lorraine.

zen1 Wed 12-Sep-12 13:22:59

Thanks Lorraine, will keep watching your shows!

HappyOrchid Wed 12-Sep-12 14:34:10

My time wasn't wasted by the zebra cake, we just cut the top off and ate it warm and then made chocolate orange icing to cover the top and it went down a treat with my work colleagues smile

My husband bought the book at the weekend and we're going to have another go at the cake, practice makes perfect wink

Jux Wed 12-Sep-12 14:58:37

Thank you!

I missed the episode with the zebra cake. Can anyone put it up here?

blackcatsdancing Wed 12-Sep-12 15:19:17
Jux Wed 12-Sep-12 16:39:19

Thank you!

MarianForrester Wed 12-Sep-12 16:56:34

Thank you smile

Jux Wed 12-Sep-12 17:13:21

Now I've seen it. It is clever, and prob tastes great.

I was wondering if you could do that with any two flavours/colours?

blackcatsdancing Wed 12-Sep-12 17:55:46

yes, why not? or even three! Pink would make a great additional colour. You could also pipe in more at a time than Lorraine did to make each stripe a bit bigger otherwise with 3 they'd probably all look a bit lost.

SingSingSing Thu 13-Sep-12 08:25:28

Great web chat - thank you!

Jux Thu 13-Sep-12 16:14:16

Good idea blackcats!

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