Phrase by 'Paul Hollywood'
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I love the sensation of being out in the open air, far away from all the distractions of modern life. I will usually disappear for a couple of hours, and that time on my bike is quite sacred, as it's when I do all my serious thinking. Sometimes I will stop off at bikers' cafe and have a bacon sandwich.
Author: Paul Hollywood - English ChefLife , Love , Time , Bike
I drove from Naples to the Amalfi coast in an Alpha Romeo 1969 Spider, which was lovely. There have been lots of movies made down there, and I felt a bit like James Bond - the driving is quite hairy. The locals have mopeds, but you wouldn't catch me on a bike on those roads. A tank would be safer!
Author: Paul Hollywood - English ChefYou , Me , Bike , Roads
My own preferred fitness regime is to use my bicycle.
Author: Paul Hollywood - English ChefOwn , My Own , Fitness , Bicycle
Everyone has a favourite cake, pastry, pudding or pie from when they were kids.
Author: Paul Hollywood - English ChefEveryone , Pie , Pastry , Cake
Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.
Author: Paul Hollywood - English ChefMe , Down , Sweet , Dad
Baking can be done with a few simple ingredients, so it's about simplicity and nostalgia - people are reminded of their childhood.
Author: Paul Hollywood - English ChefPeople , Simple , Childhood , Simplicity
My first job at the bakery was jamming doughnuts.
Author: Paul Hollywood - English ChefFirst , Job , Bakery , First Job
I love Rome for their calzones and New York City for the variety of quality eateries, but I absolutely fell in love with Miami for the stone crabs at Joe's just off Ocean Drive - the best I've ever had, and the Cajun food. The steaks out there are colossal - it's like having a shark and a cow on your plate.
Author: Paul Hollywood - English ChefLove , Best , Food , Ocean
To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.
Author: Paul Hollywood - English ChefYou , Time , Building , Patience
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