Pennod 3 Becws

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-I'm Beca. I love baking.

-From an early age,

-baking has been in my blood.

-Over the years,

-I've picked up loads of tips...

-..from great bakers,

-in my opinion - the greatest...

-..my own family.

-Mam, Auntie Heulwen, Mam-gu and Nan

-taught me the art.

-I'll recreate some

-of our favourite recipes...

-..and put my own stamp on them.

-No fuss, no frills.

-Well, maybe a few.

-Just baking.

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-After living in London

-for four years...

-..I knew where to find good food.

-I often came to Borough Market,

-literally every Saturday morning.

-The selection is fantastic.

-The foods are colourful.

-There are cheeses

-from all over the world.

-I could spend hours walking

-round here, tasting foods.

-I'd buy lunch, eat by the river...

-..and walk along the river

-to catch the train home.

-I like going to

-patisseries and cake shops...

-..to see the colours...

-..and the flavours

-they use in cakes and pastries.

-Food is eaten with the eyes first,

-and then smell.

-That gives me a lot of inspiration.

-These cake shops

-are ahead of the trend.

-I get ideas to try out at home.

-That's always a good thing...

-..and it's a treat

-not to have to bake the cake myself.

-Wow. Macarons

-have been trendy for a while.

-Eclairs

-are coming back into fashion.

-It's quite retro, very 1980s.

-An eclair was pastry filled

-with cream, topped with chocolate.

-They come in any flavour

-you want - coffee, fruit.

-The colours are attractive.

-I've seen leopard print eclairs.

-That's the next trend.

-Coming up, two recipes

-that wouldn't look out of place...

-..in London's trendiest cake shops.

-I make nibbles for my fellow

-Military Wives Choir singers.

-Gluten-free flapjacks

-that are just as good as real ones.

-And cheese and olive straws. Yum.

-But first, back to those eclairs.

-I love making all kinds of eclairs.

-These are the current favourites.

-I'm using chantilly cream, rose

-water, raspberries and pistachio.

-For a great eclair, you need

-the best possible choux dough.

-Add 60 grams butter and 150ml water

-to a saucepan and boil.

-Add 75 grams sieved flour.

-Mix well.

-Next, add two eggs.

-This is the point

-when people begin to feel scared.

-The mixture looks

-as if it's separated and vile.

-Keep at it and it'll come together.

-Keep beating it.

-That's it, it's taken the first egg.

-It's a sumptuous paste again.

-Add the second egg

-and mix to a smooth paste.

-That's perfect.

-Put the dough in a bag and

-cut a half inch hole in the end.

-I put a blob in each corner

-to keep the paper in place.

-Keep your hand

-as steady as possible.

-Bring it up and back.

-It's the same dough

-for profiteroles...

-..just a different shape.

-You can make them any size you want.

-Shape the eclairs with a wet finger.

-Eclairs are favourites of mine.

-I could quite happily

-eat a packet of five.

-It's lethal

-to know how to make them.

-Place in a hot oven for 30 minutes.

-Don't open the oven door,

-whatever you do.

-Lower the temperature

-after 15 minutes.

-That helps to dry out the eclairs,

-ready for the filling.

-Pierce them so

-they dry out properly.

-Almost anything works in these,

-so be adventurous.

-I'm using rose water

-chantilly cream.

-Whip sugar, dried raspberries, rose

-water and double cream in a bowl.

-The topping is fondant icing

-with a little food colouring.

-The colour looks nice with

-the finely chopped pistachio nuts.

-The raspberry jam is easy to make,

-too.

-Add agar powder

-to fresh raspberries.

-Step-by-step instructions for

-the fillings are on the website.

-All that's left to do is eat them.

-I'm not sharing.

-Mmm!

-Next on the menu is a classic

-fruit tart with creme patisserie.

-Creme patisserie is a rich custard.

-This is a handy recipe to know as

-it goes with all sorts of things...

-..including eclairs.

-I start by separating the eggs.

-I need six egg yolks.

-I add the milk

-I've already measured.

-I'm halving a vanilla pod.

-I'm not going

-to scoop the seeds out.

-While the milk is heating...

-..the seeds come out.

-Cut in half and add to the saucepan.

-While the milk is heating,

-measure 20 grams plain flour...

-..25 grams cornflour,

-75 grams caster sugar...

-..and add to the eggs.

-There's no need

-to mix this too much.

-Make sure it's all mixed in

-and ready for the milk.

-I'll pour in a little to start.

-It's important

-the milk isn't too warm.

-I don't want to cook the eggs.

-Gradually add the rest of the milk.

-Return to the saucepan

-and back on the heat.

-Keep stirring the mixture.

-Bring it up to the boil...

-..to cook out the flour.

-Once it's lovely and thick...

-..put it in a bowl and cover with

-cling film so skin doesn't form.

-It'll keep in the fridge

-for a couple of days.

-I want to use it in my fruit tart.

-FRUIT TART

-I'm making sweet dough

-for this tart.

-Add 500 grams plain flour...

-..a pinch of salt, butter...

-..and gradually mix

-before adding sugar.

-Icing sugar blends in better

-than granulated sugar.

-It melts and ensures a smooth dough.

-Ordinary white sugar crunches

-as you eat it.

-Add two eggs...

-..and a little water

-until the dough comes together.

-This needs to chill in the fridge

-for at least an hour.

-Cut the dough into small pieces.

-It'll be much easier to handle.

-Grease the tins

-then shape the dough.

-Blind bake the pastry first.

-Put rice or lentils

-in cling film and bake.

-Check the cling film

-is ovenproof.

-After 20 minutes in the oven,

-remove the lentils...

-..and bake for five minutes

-until golden brown.

-Allow to cool

-and trim with a sharp knife.

-Pipe the creme patisserie

-and add fresh fruit.

-I've chosen blueberries,

-strawberries, mango and kiwi.

-For added shine...

-..heat a spoonful of apricot jam

-and spread over the tart.

-That's lush.

-Coming up, simple but delicious

-gluten and dairy free flapjacks.

-And melt-in-the-mouth

-parmesan cheese puff pastry straws.

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-We moved to Aldershot

-three years ago.

-Matt is an army paramedic.

-I'd love to come back to Wales.

-But we're making

-the most of our time here.

-Matt has loads of lifelong friends

-in the army.

-I sing in the Military Wives Choir.

-# Abide with me

-# Fast falls

-# The eventide #

-I met Beca after I'd returned

-from deployment in Afghanistan.

-She lived minutes

-from my sister's house in London.

-We met each other

-in a really cheesy nightclub...

-..in Clapham, brilliant!

-# Help of the helpless #

-Beca has been brought up baking from

-her Mamgu and her Dad's mum, Nan.

-She's learnt everything from

-them, from her Dad and Mum as well.

-She's passing it on to Mari.

-Quite often I come home from work

-and she'll be cooking or baking...

-..and Mari will be sat on the side,

-watching...

-..or in her high chair with a bowl

-and a spoon copying what Beca does.

-It's a big part of family life. Most

-importantly, I get to eat it all!

-There's been a few times when

-I've bought stuff down for the guys.

-They say, "Gimme some!"

-As a soldier's wife...

-..there are plenty of people

-to try out my recipes.

-The choir are my tasters tonight.

-I'm making

-parmesan and olive straws.

-CHEESE STRAWS

-Puff pastry makes

-melt-in-the-mouth cheese straws.

-You can buy ready-made pastry.

-But nothing compares

-to homemade puff pastry.

-Start by putting flour in a bowl.

-Everything has to be kept cold.

-Some people put flour in the fridge.

-I think that's taking it

-a step too far.

-I cut the butter into small chunks.

-There's no need to be perfect.

-Keep everything cold.

-Add half a teaspoon of salt.

-Coat the butter with the flour.

-Squeeze a few drops

-of lemon juice in the water.

-Pour the water in.

-Adding lemon juice...

-..prevents the pastry

-from discolouring in the fridge.

-It'll go grey if it's kept

-for a long time in the fridge.

-I don't want the dough

-to be too sticky or too dry.

-I'm handling it

-as little as possible.

-Don't worry

-about finely chopping the butter.

-The large chunks

-add to the flavour as it cooks.

-You'll be ready to roll in no time.

-Mould into the shape of a brick.

-The next step is rolling it out.

-Sprinkle flour on the rolling pin

-and roll it out into a rectangle.

-Try to keep the shape.

-After rolling, fold the dough.

-You need to repeat six times

-to create the layers.

-Wrap in plastic

-and put it in the fridge.

-After 20 minutes in the fridge,

-roll out to a thickness of 1 cm.

-Grate parmesan over half the dough.

-Add a pinch of dry oregano

-and finely chopped olives.

-Season with salt and pepper

-then add another layer of cheese.

-Fold the other half

-over the ingredients and roll.

-Brush with egg wash...

-..trim the edges

-and cut into strips.

-Twist the strips

-as you place them on the tin.

-Place in the fridge

-while you preheat the oven.

-Cook for 20 minutes

-until golden brown.

-Some of the girls can't eat

-gluten or dairy products.

-I don't want them to starve, so I

-made special flapjacks for them.

-They're as good,

-if not better, than real ones.

-There's usually

-a lot of butter in flapjacks.

-The girls can't eat dairy products,

-so I'm using coconut oil.

-Melt the coconut oil

-with a generous spoonful of honey.

-I've toasted almonds.

-I'll chop them up a little.

-These go straight in the bowl.

-Flapjacks are really easy to do.

-I used to make them all the time

-when I was a student.

-These are special gluten-free oats.

-They're easy to find

-in supermarkets.

-A pinch of salt.

-Dried and chopped dates.

-Dried cherries.

-Brown sugar.

-I'll mix them

-before adding the oil and honey.

-I've preheated the oven.

-I've lined the tin with paper.

-Once the hot liquid

-and oats are mixed...

-..it can go straight in the oven.

-Mix well.

-Make sure the oats and

-dried fruits are coated with oil.

-It's just like making normal

-flapjacks and they taste the same.

-They smell lovely already.

-Put the mixture in a tin.

-Press down the corners.

-You can use any fruits or nuts.

-I chose dates, cherries and almonds.

-I think they taste nice together.

-That's it.

-And now in the oven.

-This is a handy recipe...

-..if you have friends who can't

-eat gluten or dairy products.

-They'll keep for five days.

-They never last that long

-when the choir is around.

-You'll find this recipe

-and much more on the website.

-Next week...

-Next week...

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-That's a great job.

-Auntie Heulwen's

-lovely apple dumplings.

-You'll be quiet

-for half an hour now!

-And my fig, honey and yogurt

-dumplings.

-That's excellent. It's really nice.

-All kinds of bara brith.

-Can I have a slice?

-Can I have a slice?

-

-I made this for especially for you.

-And amazing egg tarts

-that you must try.

-S4C Subtitles by Gwead

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