A lighter way to bake – Lorraine Pascale
Lorraine Pascal introduces a new approach to baking. Lowering the fat, sugar and calorie content of cakes and baking generally. A Lighter Way to Bake
So just how do you lower the fat content of baked foods? It was not easy and Lorraine has developed a set of ingredients that can be used to replace butter – also to lower sugar and still produce tasteful cakes.
Recipes were printed in the Mail on Sunday You magazine 29 September 2013:
- Victoria sponge
- Blueberry & limoncello drizzle cake
- Raspberry & banana no-knead breakfast loaf
- Baked cauliflower cheese with a creamy gratin sauce
- Baked store-cupboard chicken with lime, honey & soy
- Quickish Thai fish pie
- Petite filo quiche Lorraine (Pascale) with red onion, bacon & thyme
- Crème fraîche potato dauphinoise with thyme
- Baked lentil & bean cottage pie with a potato & parsnip mash top
- Carrot & apple cake
- Skinny caffè latte butterfly cakes
- Coconut & lime loaf
- Chocolate, Guinness & blackcurrant cake
- Blooming brownies
- Read Lorraine’s tips
- Banana loaf
- Potato Dauphinoise
- Chiffon cake
- Strawberry open tart
- Video of Lorraine introducing the new book, offers below…..
We have a link to the new book below with the best prices:
Lorraine Pascale Fast Fresh and Easy Food 2