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0:00:09 > 0:00:12- I'm Beca. I love baking.
0:00:12 > 0:00:16- From an early age, - baking has been in my blood.
0:00:16 > 0:00:20- Over the years, - I've picked up loads of tips...
0:00:20 > 0:00:23- ..from great bakers, - in my opinion - the greatest...
0:00:24 > 0:00:25- ..my own family.
0:00:26 > 0:00:30- Mam, Auntie Heulwen, Mam-gu and Nan - taught me the art.
0:00:31 > 0:00:34- I'll recreate some - of our favourite recipes...
0:00:34 > 0:00:37- ..and put my own stamp on them.
0:00:37 > 0:00:39- No fuss, no frills.
0:00:39 > 0:00:42- Well, maybe a few.
0:00:42 > 0:00:43- Just baking.
0:00:44 > 0:00:46- Subtitles
0:01:05 > 0:01:08- After living in London - for four years...
0:01:09 > 0:01:13- ..I knew where to find good food.
0:01:13 > 0:01:18- I often came to Borough Market, - literally every Saturday morning.
0:01:18 > 0:01:20- The selection is fantastic.
0:01:20 > 0:01:23- The foods are colourful.
0:01:23 > 0:01:26- There are cheeses - from all over the world.
0:01:26 > 0:01:30- I could spend hours walking - round here, tasting foods.
0:01:31 > 0:01:33- I'd buy lunch, eat by the river...
0:01:34 > 0:01:37- ..and walk along the river - to catch the train home.
0:01:44 > 0:01:48- I like going to - patisseries and cake shops...
0:01:49 > 0:01:51- ..to see the colours...
0:01:52 > 0:01:57- ..and the flavours - they use in cakes and pastries.
0:01:57 > 0:02:02- Food is eaten with the eyes first, - and then smell.
0:02:02 > 0:02:05- That gives me a lot of inspiration.
0:02:05 > 0:02:09- These cake shops - are ahead of the trend.
0:02:09 > 0:02:12- I get ideas to try out at home.
0:02:13 > 0:02:16- That's always a good thing...
0:02:16 > 0:02:21- ..and it's a treat - not to have to bake the cake myself.
0:02:24 > 0:02:28- Wow. Macarons - have been trendy for a while.
0:02:29 > 0:02:33- Eclairs - are coming back into fashion.
0:02:34 > 0:02:37- It's quite retro, very 1980s.
0:02:37 > 0:02:42- An eclair was pastry filled - with cream, topped with chocolate.
0:02:42 > 0:02:47- They come in any flavour - you want - coffee, fruit.
0:02:47 > 0:02:53- The colours are attractive. - I've seen leopard print eclairs.
0:02:54 > 0:02:56- That's the next trend.
0:02:57 > 0:03:02- Coming up, two recipes - that wouldn't look out of place...
0:03:02 > 0:03:05- ..in London's trendiest cake shops.
0:03:05 > 0:03:10- I make nibbles for my fellow - Military Wives Choir singers.
0:03:10 > 0:03:16- Gluten-free flapjacks - that are just as good as real ones.
0:03:16 > 0:03:21- And cheese and olive straws. Yum. - But first, back to those eclairs.
0:03:26 > 0:03:31- I love making all kinds of eclairs. - These are the current favourites.
0:03:32 > 0:03:37- I'm using chantilly cream, rose - water, raspberries and pistachio.
0:03:39 > 0:03:44- For a great eclair, you need - the best possible choux dough.
0:03:52 > 0:03:57- Add 60 grams butter and 150ml water - to a saucepan and boil.
0:04:00 > 0:04:04- Add 75 grams sieved flour.
0:04:05 > 0:04:07- Mix well.
0:04:16 > 0:04:19- Next, add two eggs.
0:04:22 > 0:04:25- This is the point - when people begin to feel scared.
0:04:27 > 0:04:32- The mixture looks - as if it's separated and vile.
0:04:33 > 0:04:36- Keep at it and it'll come together.
0:04:41 > 0:04:43- Keep beating it.
0:04:44 > 0:04:48- That's it, it's taken the first egg.
0:04:49 > 0:04:52- It's a sumptuous paste again.
0:04:54 > 0:04:59- Add the second egg - and mix to a smooth paste.
0:04:59 > 0:05:01- That's perfect.
0:05:02 > 0:05:06- Put the dough in a bag and - cut a half inch hole in the end.
0:05:06 > 0:05:11- I put a blob in each corner - to keep the paper in place.
0:05:11 > 0:05:14- Keep your hand - as steady as possible.
0:05:15 > 0:05:18- Bring it up and back.
0:05:20 > 0:05:24- It's the same dough - for profiteroles...
0:05:24 > 0:05:26- ..just a different shape.
0:05:27 > 0:05:30- You can make them any size you want.
0:05:31 > 0:05:34- Shape the eclairs with a wet finger.
0:05:34 > 0:05:37- Eclairs are favourites of mine.
0:05:38 > 0:05:43- I could quite happily - eat a packet of five.
0:05:43 > 0:05:47- It's lethal - to know how to make them.
0:05:48 > 0:05:51- Place in a hot oven for 30 minutes.
0:05:53 > 0:05:57- Don't open the oven door, - whatever you do.
0:05:57 > 0:06:01- Lower the temperature - after 15 minutes.
0:06:01 > 0:06:06- That helps to dry out the eclairs, - ready for the filling.
0:06:11 > 0:06:15- Pierce them so - they dry out properly.
0:06:16 > 0:06:20- Almost anything works in these, - so be adventurous.
0:06:22 > 0:06:24- I'm using rose water - chantilly cream.
0:06:25 > 0:06:30- Whip sugar, dried raspberries, rose - water and double cream in a bowl.
0:06:32 > 0:06:37- The topping is fondant icing - with a little food colouring.
0:06:38 > 0:06:42- The colour looks nice with - the finely chopped pistachio nuts.
0:06:43 > 0:06:47- The raspberry jam is easy to make, - too.
0:06:48 > 0:06:51- Add agar powder - to fresh raspberries.
0:06:55 > 0:07:00- Step-by-step instructions for - the fillings are on the website.
0:07:05 > 0:07:08- All that's left to do is eat them.
0:07:09 > 0:07:11- I'm not sharing.
0:07:15 > 0:07:16- Mmm!
0:07:24 > 0:07:29- Next on the menu is a classic - fruit tart with creme patisserie.
0:07:29 > 0:07:32- Creme patisserie is a rich custard.
0:07:33 > 0:07:38- This is a handy recipe to know as - it goes with all sorts of things...
0:07:38 > 0:07:40- ..including eclairs.
0:07:47 > 0:07:50- I start by separating the eggs.
0:07:51 > 0:07:54- I need six egg yolks.
0:08:03 > 0:08:07- I add the milk - I've already measured.
0:08:09 > 0:08:11- I'm halving a vanilla pod.
0:08:12 > 0:08:15- I'm not going - to scoop the seeds out.
0:08:15 > 0:08:20- While the milk is heating...
0:08:20 > 0:08:22- ..the seeds come out.
0:08:23 > 0:08:26- Cut in half and add to the saucepan.
0:08:30 > 0:08:34- While the milk is heating, - measure 20 grams plain flour...
0:08:34 > 0:08:39- ..25 grams cornflour, - 75 grams caster sugar...
0:08:39 > 0:08:42- ..and add to the eggs.
0:08:43 > 0:08:46- There's no need - to mix this too much.
0:08:46 > 0:08:50- Make sure it's all mixed in - and ready for the milk.
0:08:55 > 0:08:57- I'll pour in a little to start.
0:08:57 > 0:09:00- It's important - the milk isn't too warm.
0:09:01 > 0:09:03- I don't want to cook the eggs.
0:09:03 > 0:09:07- Gradually add the rest of the milk.
0:09:14 > 0:09:18- Return to the saucepan - and back on the heat.
0:09:23 > 0:09:27- Keep stirring the mixture.
0:09:30 > 0:09:34- Bring it up to the boil...
0:09:34 > 0:09:37- ..to cook out the flour.
0:09:38 > 0:09:40- Once it's lovely and thick...
0:09:40 > 0:09:45- ..put it in a bowl and cover with - cling film so skin doesn't form.
0:09:46 > 0:09:49- It'll keep in the fridge - for a couple of days.
0:09:50 > 0:09:52- I want to use it in my fruit tart.
0:09:53 > 0:09:56- FRUIT TART
0:09:57 > 0:10:01- I'm making sweet dough - for this tart.
0:10:01 > 0:10:04- Add 500 grams plain flour...
0:10:04 > 0:10:08- ..a pinch of salt, butter...
0:10:08 > 0:10:11- ..and gradually mix - before adding sugar.
0:10:12 > 0:10:15- Icing sugar blends in better - than granulated sugar.
0:10:16 > 0:10:19- It melts and ensures a smooth dough.
0:10:19 > 0:10:24- Ordinary white sugar crunches - as you eat it.
0:10:26 > 0:10:28- Add two eggs...
0:10:30 > 0:10:34- ..and a little water - until the dough comes together.
0:10:36 > 0:10:39- This needs to chill in the fridge - for at least an hour.
0:10:47 > 0:10:53- Cut the dough into small pieces. - It'll be much easier to handle.
0:10:54 > 0:10:57- Grease the tins - then shape the dough.
0:11:00 > 0:11:03- Blind bake the pastry first.
0:11:04 > 0:11:07- Put rice or lentils - in cling film and bake.
0:11:07 > 0:11:11- Check the cling film - is ovenproof.
0:11:19 > 0:11:23- After 20 minutes in the oven, - remove the lentils...
0:11:23 > 0:11:27- ..and bake for five minutes - until golden brown.
0:11:28 > 0:11:33- Allow to cool - and trim with a sharp knife.
0:11:34 > 0:11:38- Pipe the creme patisserie - and add fresh fruit.
0:11:46 > 0:11:50- I've chosen blueberries, - strawberries, mango and kiwi.
0:11:51 > 0:11:54- For added shine...
0:11:54 > 0:11:59- ..heat a spoonful of apricot jam - and spread over the tart.
0:12:03 > 0:12:05- That's lush.
0:12:15 > 0:12:21- Coming up, simple but delicious - gluten and dairy free flapjacks.
0:12:22 > 0:12:27- And melt-in-the-mouth - parmesan cheese puff pastry straws.
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0:12:36 > 0:12:36- Subtitles
0:12:36 > 0:12:38- Subtitles- - Subtitles
0:12:49 > 0:12:53- We moved to Aldershot - three years ago.
0:12:53 > 0:12:55- Matt is an army paramedic.
0:12:57 > 0:12:59- I'd love to come back to Wales.
0:13:00 > 0:13:03- But we're making - the most of our time here.
0:13:05 > 0:13:09- Matt has loads of lifelong friends - in the army.
0:13:09 > 0:13:12- I sing in the Military Wives Choir.
0:13:13 > 0:13:16- # Abide with me
0:13:17 > 0:13:19- # Fast falls
0:13:19 > 0:13:21- # The eventide #
0:13:21 > 0:13:26- I met Beca after I'd returned - from deployment in Afghanistan.
0:13:28 > 0:13:32- She lived minutes - from my sister's house in London.
0:13:33 > 0:13:38- We met each other - in a really cheesy nightclub...
0:13:38 > 0:13:40- ..in Clapham, brilliant!
0:13:43 > 0:13:45- # Help of the helpless #
0:13:45 > 0:13:50- Beca has been brought up baking from - her Mamgu and her Dad's mum, Nan.
0:13:50 > 0:13:55- She's learnt everything from - them, from her Dad and Mum as well.
0:13:55 > 0:13:57- She's passing it on to Mari.
0:13:57 > 0:14:02- Quite often I come home from work - and she'll be cooking or baking...
0:14:02 > 0:14:05- ..and Mari will be sat on the side, - watching...
0:14:05 > 0:14:09- ..or in her high chair with a bowl - and a spoon copying what Beca does.
0:14:10 > 0:14:14- It's a big part of family life. Most - importantly, I get to eat it all!
0:14:17 > 0:14:21- There's been a few times when - I've bought stuff down for the guys.
0:14:22 > 0:14:24- They say, "Gimme some!"
0:14:25 > 0:14:27- As a soldier's wife...
0:14:28 > 0:14:32- ..there are plenty of people - to try out my recipes.
0:14:35 > 0:14:37- The choir are my tasters tonight.
0:14:38 > 0:14:42- I'm making - parmesan and olive straws.
0:14:43 > 0:14:48- CHEESE STRAWS
0:14:49 > 0:14:55- Puff pastry makes - melt-in-the-mouth cheese straws.
0:14:55 > 0:14:58- You can buy ready-made pastry.
0:14:59 > 0:15:03- But nothing compares - to homemade puff pastry.
0:15:06 > 0:15:11- Start by putting flour in a bowl.
0:15:12 > 0:15:15- Everything has to be kept cold.
0:15:17 > 0:15:20- Some people put flour in the fridge.
0:15:20 > 0:15:23- I think that's taking it - a step too far.
0:15:24 > 0:15:27- I cut the butter into small chunks.
0:15:28 > 0:15:30- There's no need to be perfect.
0:15:32 > 0:15:34- Keep everything cold.
0:15:36 > 0:15:39- Add half a teaspoon of salt.
0:15:41 > 0:15:44- Coat the butter with the flour.
0:15:47 > 0:15:52- Squeeze a few drops - of lemon juice in the water.
0:15:54 > 0:15:57- Pour the water in.
0:15:57 > 0:15:59- Adding lemon juice...
0:16:00 > 0:16:04- ..prevents the pastry - from discolouring in the fridge.
0:16:04 > 0:16:09- It'll go grey if it's kept - for a long time in the fridge.
0:16:09 > 0:16:15- I don't want the dough - to be too sticky or too dry.
0:16:16 > 0:16:19- I'm handling it - as little as possible.
0:16:20 > 0:16:24- Don't worry - about finely chopping the butter.
0:16:24 > 0:16:27- The large chunks - add to the flavour as it cooks.
0:16:29 > 0:16:31- You'll be ready to roll in no time.
0:16:45 > 0:16:47- Mould into the shape of a brick.
0:16:49 > 0:16:52- The next step is rolling it out.
0:16:52 > 0:16:58- Sprinkle flour on the rolling pin - and roll it out into a rectangle.
0:16:59 > 0:17:02- Try to keep the shape.
0:17:02 > 0:17:04- After rolling, fold the dough.
0:17:06 > 0:17:11- You need to repeat six times - to create the layers.
0:17:11 > 0:17:14- Wrap in plastic - and put it in the fridge.
0:17:16 > 0:17:21- After 20 minutes in the fridge, - roll out to a thickness of 1 cm.
0:17:22 > 0:17:25- Grate parmesan over half the dough.
0:17:26 > 0:17:31- Add a pinch of dry oregano - and finely chopped olives.
0:17:31 > 0:17:35- Season with salt and pepper - then add another layer of cheese.
0:17:37 > 0:17:41- Fold the other half - over the ingredients and roll.
0:17:42 > 0:17:44- Brush with egg wash...
0:17:44 > 0:17:48- ..trim the edges - and cut into strips.
0:17:52 > 0:17:56- Twist the strips - as you place them on the tin.
0:17:58 > 0:18:02- Place in the fridge - while you preheat the oven.
0:18:02 > 0:18:07- Cook for 20 minutes - until golden brown.
0:18:15 > 0:18:20- Some of the girls can't eat - gluten or dairy products.
0:18:21 > 0:18:25- I don't want them to starve, so I - made special flapjacks for them.
0:18:26 > 0:18:30- They're as good, - if not better, than real ones.
0:18:33 > 0:18:38- There's usually - a lot of butter in flapjacks.
0:18:38 > 0:18:43- The girls can't eat dairy products, - so I'm using coconut oil.
0:18:45 > 0:18:50- Melt the coconut oil - with a generous spoonful of honey.
0:18:56 > 0:18:58- I've toasted almonds.
0:19:00 > 0:19:03- I'll chop them up a little.
0:19:09 > 0:19:13- These go straight in the bowl. - Flapjacks are really easy to do.
0:19:14 > 0:19:18- I used to make them all the time - when I was a student.
0:19:20 > 0:19:24- These are special gluten-free oats.
0:19:25 > 0:19:28- They're easy to find - in supermarkets.
0:19:29 > 0:19:31- A pinch of salt.
0:19:32 > 0:19:35- Dried and chopped dates.
0:19:39 > 0:19:41- Dried cherries.
0:19:43 > 0:19:45- Brown sugar.
0:19:46 > 0:19:50- I'll mix them - before adding the oil and honey.
0:19:52 > 0:19:54- I've preheated the oven.
0:19:55 > 0:19:57- I've lined the tin with paper.
0:19:57 > 0:20:00- Once the hot liquid - and oats are mixed...
0:20:01 > 0:20:03- ..it can go straight in the oven.
0:20:14 > 0:20:16- Mix well.
0:20:16 > 0:20:22- Make sure the oats and - dried fruits are coated with oil.
0:20:24 > 0:20:28- It's just like making normal - flapjacks and they taste the same.
0:20:32 > 0:20:35- They smell lovely already.
0:20:38 > 0:20:40- Put the mixture in a tin.
0:20:47 > 0:20:49- Press down the corners.
0:20:52 > 0:20:54- You can use any fruits or nuts.
0:20:55 > 0:20:58- I chose dates, cherries and almonds.
0:20:58 > 0:21:01- I think they taste nice together.
0:21:05 > 0:21:06- That's it.
0:21:06 > 0:21:09- And now in the oven.
0:21:30 > 0:21:32- This is a handy recipe...
0:21:33 > 0:21:38- ..if you have friends who can't - eat gluten or dairy products.
0:21:38 > 0:21:40- They'll keep for five days.
0:21:41 > 0:21:45- They never last that long - when the choir is around.
0:21:51 > 0:21:55- You'll find this recipe - and much more on the website.
0:22:01 > 0:22:02- Next week...
0:22:02 > 0:22:04- Next week...- - That's a great job.
0:22:04 > 0:22:07- Auntie Heulwen's - lovely apple dumplings.
0:22:08 > 0:22:12- You'll be quiet - for half an hour now!
0:22:12 > 0:22:16- And my fig, honey and yogurt - dumplings.
0:22:17 > 0:22:19- That's excellent. It's really nice.
0:22:20 > 0:22:22- All kinds of bara brith.
0:22:22 > 0:22:23- Can I have a slice?
0:22:23 > 0:22:27- Can I have a slice?- - I made this for especially for you.
0:22:28 > 0:22:32- And amazing egg tarts - that you must try.
0:23:00 > 0:23:03- S4C Subtitles by Gwead
0:23:03 > 0:23:04- .