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The technical challenge was another Bake Off first, where the bakers were asked to carry out the challenge outside the tent. Using Paul Hollywood's recipe, the bakers needed to produce six pita breads in ninety minutes, to be served with three different dips: baba ghanoush , smoked garlic salsa verde and burnt pepper salsa, using the open ...
The signature challenge asked the bakers to produce a hearty family pie using either a rough puff or flaky pastry, in 2 + 1 ⁄ 2 hours. For the technical challenge, the bakers were asked to bake a batch of 6 miniature pork pies (using a hot water crust pastry ) in 2 + 1 ⁄ 2 hours, using Paul Hollywood's recipe.
In their signature challenge, the bakers were given 1 + 1 ⁄ 2 hour to make two quick bread to be made free-form (i.e. not in a tin). For the technical challenge, Paul set the bakers the challenge of baking four identical crusty baguettes in 2 + 1 ⁄ 2 hours. For the showstopper challenge, the bakers needed to make a 3D bread sculpture in 5 ...
Heat the butter in a 12-inch skillet over medium heat. Add the carrots and cook for 3 minutes, stirring often. Stir in the spinach, soup mix and black pepper and cook for 2 minutes or until the spinach is tender, stirring often. Remove the skillet from the heat. Beat the eggs, cottage cheese and feta cheese in a large bowl. Stir in the spinach ...
Heat the oven to 375°F. Lightly grease a 9-inch springform pan. Heat the butter in a 12-inch skillet over medium heat. Add the carrots and cook for 3 minutes, stirring often.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
The technical challenge was to make a hand-raised pie in 2 1 ⁄ 4 hours. This was to be made with a hot water crust and moulded using a dolly. The pie was left to set overnight and judged the next day. For the showstopper challenge, the bakers were required to bake a family-sized sweet American-style pie in 3 1 ⁄ 2 hours.
Spread the spinach filling over half of each round, leaving a 1/2-inch border. Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal. 5.