Lorraine Pascale Biography
Lorraine Pascale is an English television cook and former model from London, England. She is best known for selling almost one million books in the UK alone.
She studied food catering, patisserie and hospitality at Leiths school of food and wine (1 year) And University of West London. She graduated with a first class honours degree/Suma cum Laude.
Lorraine Pascale Age
Pascale was born on 17 November 1972 in London, England. She is 46 years old as of 2018.
Lorraine Pascale Parents | Lorraine Pascale Family
Lorraine was born to Jamaican parents in Hackney at The Mothers’ Hospital. She was fostered in Leytonstone shortly after she was born. Pascale was adopted at 18 months old and brought up in Witney, Oxfordshire by a white couple, Roger and Audrey Woodward. The couple already had a son, Jason. Pascale’s adoptive father was a multilingual Spanish academic who had taught at Oxford, and her mother was a nurse.
Her parents divorced when she was three years old and she remained with her mother. He mother Subsequently fell ill and she could no longer take care for her. Pascale was forstered again at the age of seven to more than one family, with differing degrees of ‘fit’.
Lorraine Pascale Photo
Pascale returned to her mother after a year and met up with her father who had remarried and had a daughter. Lorraine won a full scholarship given by the Buttle Trust and was educated at a boarding school in Devon.
She has an elder brother and a younger half-sister. Pascale also knows her biological parents and their four children but she does not desire to re-establish contact with them. She says, “I know my birth parents’ names. I know I’ve got three brothers and one sister, I know that some of them are in London but I don’t have any desire or need to find them. One family is enough.”
Lorraine Pascale Husband | Lorraine Pascale Daughter
Pascale married Polish jazz musicianCount Kazimierz Balinski-Jundzill in 1995 and had a baby Ella Balinska a year later. The couple divorced in 2001 after six years of marriage. She moved back from New York to London to raise Ella and began looking for a career that she was passionate about.
Lorraine Pascale Career
Pascale did a series of ‘stages’ in some London restaurants but, realising that restaurant hours would not suit her, she established herself as a specialist cakemaker, with a contract with Selfridges. Lorraine’s introduction to Selfridges was at the suggestion of chef Marco Pierre White and in 2008 and 2010 she supplied the London store with over 1000 Christmas cakes
She opened Ella’s bakery selling Cupcakes and cakes in Covent Garden.
She presented a television bakery programme, Baking Made Easy, on BBC television and published a bakery book based upon this series in January 2011. Later the same year, a series Home Cooking Made Easy, was broadcast in September and October, with an accompanying book. On 22 December 2011, A Last Minute Christmas programme aired on BBC Two.
Pascale co-presents and judges the UK version of My Kitchen Rules with Jason Atherton on Sky Living since January 2014. Lorraine co-hosted The Nation’s Favourite Food alongside the Hairy Bikers in March 2015. The Nation’s Favourite Food aired for one episode on BBC Two.
Lorraine Pascale How To Be A Better Cook
In early 2014, it was announced that she was to host a new six-part television series called Lorraine Pascale: How to be a Better Cook that would air later in the year on BBC Two.
Lorraine Pascale Model
She was spotted at the age of 16 as potential model by the agent who had found Naomi Campbell. She achieved recognition as the first black British model to appear on the cover of American Elle based in New York.Pascale appeared in the 1998 Sports Illustrated swimsuit issue, and featured as one of the ‘Bond Girls’ in Robbie Williams “Millennium” video.
Lorraine Pascale Food Network
She is a judge on Food Network’s Holiday Baking Championship and Spring Baking Championship as well as a mentor on Worst Bakers in America. Pascale was also a judge in a few episodes of the first season of Bakers Vs Fakers, and became the hostess for Season 2.
Lorraine Pascale Net Worth
Through her work as a chef and being on television, Pascale has earned quite a big amount of money, However, her net worth is not yet revealed.
Lorraine Pascale Books | Lorraine Pascale Cookbook
Baking Made Easy – 2011
Home Cooking Made Easy – 2011
Lorraine Pascale’s Fast, Fresh and Easy Food – 2012
A Lighter Way to Bake – 2013
How to Be a Better Cook – 2014
Everyday Easy – 2015
Eating Well Made Easy: Deliciously Healthy Recipes for Everyone, Every Day – 2015
Best of Lorraine – 2016
Lorraine Pascale Baking Made Easy
In Baking Made Easy, the supermodel turned patisserie chef shares her expertise, passion, and her all time favourite sweet and savoury recipes.
Lorraine Pascale Recipes
To have Pascale’s recipes, visit BBC Food.
Lorraine Pascale Cakes | Lorraine Pascale Cake Recipes
To have more Pacale’s cake recipes, visit her website here.
Lorraine Pascale Pizza
Ingredients
For the basic dough
- 250g/9oz strong white bread flour, plus extra for dusting
- 1 tsp salt
- ½ tsp fast-action dried yeast
- 125–145ml/4½–5fl oz warm water
- 2 tbsp extra virgin olive oil, plus extra for oiling and drizzling
For the pizza topping
- 1 tube good-quality tomato purée
- 250g/9oz mozzarella cheese, sliced
- 8 slices prosciutto, ripped up into bite-sized pieces
- 5 figs, quartered
- salt and freshly ground black pepper
- 1 bunch fresh basil
Method
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Mix the flour, salt and yeast together in a large bowl and make a well in the middle. In a jug, mix the water and oil together, then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough.
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Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray.
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Cover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes.
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Preheat the oven to 220C/425F/Gas 7.
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Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs.
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Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil.
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Serve at the centre of the table so everyone can rip off their piece of Italian gold.
Lorraine Pascale Flapjacks | Lorraine Pascale Flapjack Recipe
Ingredients
- 175g/6oz butter
- 175g/6oz golden syrup
- 175g/6oz muscovado sugar
- 350g/12oz porridge oats
- ½ unwaxed lemon, finely grated zest only (optional)
- pinch ground ginger (optional)
Method
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Preheat the oven to 150C/130C Fan/Gas 2 and line a 20cm/8in square baking tin with baking paper.
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Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
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Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
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Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.
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These flapjacks are delicious in a packed lunch or as a grab-and-go breakfast.
Lorraine Pascale Chilli
Ingredients
For the chilli con carne
- drizzle olive oil
- 1 large onion, very finely chopped
- 2 garlic cloves, very finely chopped
- 2 bay leaves
- 2 sprigs fresh rosemary, leaves only, very finely chopped
- 2 tsp ground cumin
- 1 red chilli, chopped (optional)
- 1-3 tsp chilli powder, to taste
- 500g/1lb 2oz lean beef mince
- 1 x 400g tin chopped tomatoes
- 1 tbsp clear honey
- 250ml/9fl oz red wine or beef stock
- boiled long-grain rice, to serve
- salt and freshly ground black pepper
For the avocado salsa
- 1 ripe avocado, skin and stone removed, finely diced
- ½ red onion, finely diced
- ¼ cucumber, finely diced
- ½ lemon, juice only
- handful roughly chopped fresh coriander leaves (optional), plus extra to serve
Method
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For the chilli con carne, heat the oil in a medium frying pan over a low heat.
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Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined.
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Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout.
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Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking.
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Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using.
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Serve the chilli con carne with the salsa and steamed rice. Finish with m
Lorraine Pascale Chocolate Cheesecake
Ingredients
- 1 x 400g/14oz packet chocolate digestives, crushed to fine crumbs
- 75g/3oz butter, melted and cooled slightly
- 800g/1lb 12oz cream cheese
- icing sugar, to taste
- 400g/14oz milk chocolate (35% cocoa solids), or you can use a mixture of 300g/10½oz milk chocolate and 100g/3½oz dark chocolate (70% cocoa solids)
- 1 tsp vegetable oil
- 100g/3½oz white chocolate
Method
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Mix the crushed biscuits and butter together in a bowl with the back of a wooden spoon until well combined.
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Spoon the mixture into a 23cm/9in springform tin and press down very hard all the way around the base until flat and even.
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Mix the cream cheese and icing sugar together in a bowl.
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Meanwhile melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
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Pour a quarter of the chocolate into a jug, stir in the oil, then set aside and keep warm. (The chocolate can also be reheated in the microwave for 20 seconds if it cools down.)
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Place a large dollop of the cream cheese mixture into the bowl of remaining chocolate and stir until well combined. Keep adding the mixture, one dollop at a time, and mixing it vigorously until the chocolate mixture becomes smooth and silky and you have added all of the cream cheese.
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Pour the mixture onto the biscuit base and use the back of a large spoon to smooth the top, pressing down so that no gaps remain. Chill the cheesecake in the fridge for 20 minutes, or until the chocolate top begins to firm. The cheesecake can also be placed into the freezer for 10 minutes to set.
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Melt the white chocolate in a heatproof bowl set over a pan of simmering water and make sure the jug of milk chocolate is nice and runny.
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Remove the cheesecake from the fridge and pour the milk chocolate on top, spreading it out as you go until the top is completely covered. (For a smooth finish, pick up the cheesecake and tilt it back and forth, letting the chocolate run over and cover the cream cheese filling.)
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Drizzle white chocolate lines across the top about 2cm/¾in apart. The neatest way to do this is by putting the chocolate into a piping bag fitted with a very small nozzle.
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Place the cheesecake so the lines are running towards you, then take a cocktail stick and drag it from left to right, making lines from left to right 2cm/¾in apart to form a grid. Drag the cocktail stick once again from right to left between the toothpick lines that you have just made. You will need to do this quite quickly so the chocolate lines are still runny. Leave the cheesecake in a cool place to set for about two hours.
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Run a sharp knife around the inside of the tin and carefully remove the cake. Serve in wedges with a drizzle of single cream.
Lorraine Pascale Height | How Tall Is Lorraine Pascale
The English cook stands at a height of 1.78m.