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0:00:09 > 0:00:12- I'm Beca. I love baking.
0:00:12 > 0:00:16- Baking has been in my blood - since I was a child.
0:00:16 > 0:00:20- Over the years, - I've picked up loads of tips...
0:00:20 > 0:00:24- ..from some great bakers, - in my opinion - my family.
0:00:25 > 0:00:28- Mam, Auntie Heulwen, - Mamgu and Nan...
0:00:28 > 0:00:30- ..taught me the craft.
0:00:31 > 0:00:36- I'll recreate some favourite - recipes and add my own stamp.
0:00:37 > 0:00:39- No fuss, no frills.
0:00:40 > 0:00:43- Well, maybe a few. Just baking.
0:00:52 > 0:00:54- The baby is due next month.
0:00:55 > 0:00:59- My friends are throwing - a baby shower for me...
0:00:59 > 0:01:02- ..at the house - of my best friend, Beth.
0:01:03 > 0:01:06- I love catching up with friends...
0:01:06 > 0:01:10- ..especially - if I can prepare treats to eat.
0:01:11 > 0:01:14- I've devised a special menu.
0:01:17 > 0:01:21- Macarons are one of my favourite - sweet things in the world.
0:01:22 > 0:01:24- They take a little time to master...
0:01:25 > 0:01:29- ..but once you've done one, - you'll never look back.
0:01:29 > 0:01:35- I'm doing millionaire's shortbread - with jaffa jelly. It's lush.
0:01:36 > 0:01:39- And corn tortillas with mango salsa.
0:01:40 > 0:01:44- But first, I've asked - the girls to fill the filo cups.
0:01:47 > 0:01:49- FILO CUPS
0:01:51 > 0:01:53- These are simple to make.
0:01:54 > 0:01:57- You can buy ready made filo dough.
0:01:57 > 0:02:01- Stick two sheets together - with melted butter.
0:02:02 > 0:02:04- Cut into circles and put in a tin.
0:02:05 > 0:02:09- Bake for ten minutes, - and that's it!
0:02:11 > 0:02:16- I thought I'd do one - with chicken salad.
0:02:16 > 0:02:17- Nice.
0:02:18 > 0:02:20- One with prawns...
0:02:20 > 0:02:24- ..and one with feta cheese, - olives and cucumber.
0:02:25 > 0:02:28- We'll have three different fillings.
0:02:29 > 0:02:34- Fill them with anything you want. - This is my favourite.
0:02:37 > 0:02:41- Feta cheese and olives - are great together.
0:02:41 > 0:02:45- Finely chop the feta, olives, - tomatoes and red onion.
0:02:46 > 0:02:48- Add a little mint.
0:02:48 > 0:02:52- Mix well and - it's ready for the filo cups.
0:02:58 > 0:03:01- I've roasted two chicken breasts.
0:03:01 > 0:03:06- Finely chop them and mix - with lettuce and Caesar sauce.
0:03:07 > 0:03:12- Finish with parmesan and a crouton.
0:03:14 > 0:03:19- Finally, lettuce, - tomato and cucumber...
0:03:19 > 0:03:23- ..topped with - prawns in a Marie Rose sauce.
0:03:24 > 0:03:25- Yum.
0:03:34 > 0:03:36- My friends and I love macarons.
0:03:37 > 0:03:41- You'll need time - and patience to make them...
0:03:41 > 0:03:43- ..but they're worth the effort.
0:03:43 > 0:03:47- Choose any colour and flavour - you want.
0:03:47 > 0:03:49- I've even made savoury ones.
0:03:49 > 0:03:53- Today, - I'm sticking to the sweet ones.
0:04:03 > 0:04:08- The first step for the perfect - macaron is perfect meringue.
0:04:08 > 0:04:12- Mix ground almonds - with icing sugar...
0:04:12 > 0:04:15- ..until they're thoroughly mixed.
0:04:15 > 0:04:19- These are one - of my favourite things to bake.
0:04:19 > 0:04:21- They can be any colour...
0:04:22 > 0:04:24- ..savoury or sweet.
0:04:25 > 0:04:27- They always look pretty on a plate.
0:04:31 > 0:04:36- Sieve the ingredients to get rid - of any large pieces of almonds.
0:04:39 > 0:04:41- That's it.
0:04:41 > 0:04:44- Now separate the eggs.
0:04:45 > 0:04:47- I need egg whites.
0:04:48 > 0:04:53- When I make a big batch, I usually - keep the yolks to make custard.
0:04:55 > 0:04:58- They keep in the fridge - for a few weeks.
0:04:58 > 0:05:04- Make sure that none - of the yoke goes in the bowl.
0:05:06 > 0:05:11- It won't turn into a meringue - if that happens. So be careful.
0:05:17 > 0:05:19- I always add a pinch of salt.
0:05:20 > 0:05:25- It helps to break down the eggs - to create the perfect meringue.
0:05:30 > 0:05:34- The egg whites need as much - air as possible, so mix well.
0:05:35 > 0:05:40- This will help make a light macaron, - which is what you want.
0:05:40 > 0:05:44- It's beginning to get frothy.
0:05:46 > 0:05:49- I'll gradually add sugar.
0:05:50 > 0:05:53- I want it to reach - the stiff peaks point.
0:05:54 > 0:05:56- It's stiff...
0:05:56 > 0:05:59- ..and really glossy.
0:06:03 > 0:06:05- Add sugar...
0:06:06 > 0:06:09- ..and mix until - it's shiny and stiff.
0:06:19 > 0:06:22- It's time to add flavourings.
0:06:22 > 0:06:26- These are mint and chocolate - macarons.
0:06:26 > 0:06:29- I'm adding mint oil...
0:06:29 > 0:06:32- ..and green food colouring.
0:06:34 > 0:06:37- I loved mint choc chip ice cream - when I was young.
0:06:37 > 0:06:40- There's something retro - about the taste.
0:06:47 > 0:06:52- You can see that the meringue - retains its shape.
0:06:58 > 0:07:00- This is the important part.
0:07:00 > 0:07:04- Mix the eggs - with the sugar and almonds.
0:07:06 > 0:07:11- Don't be frightened. You've taken - time to get a lot of air into it.
0:07:11 > 0:07:14- This makes sure everything - has mixed well.
0:07:16 > 0:07:18- Scoop it all out.
0:07:22 > 0:07:25- It smells amazingly minty.
0:07:26 > 0:07:28- I can't wait to eat these.
0:07:29 > 0:07:31- I'll go in with a spatula.
0:07:33 > 0:07:38- There isn't a specific method, - just mix it in properly.
0:07:40 > 0:07:45- I need to go in with a scraper.
0:07:46 > 0:07:49- What I'm looking for...
0:07:49 > 0:07:52- ..is for the mixture to fall off...
0:07:53 > 0:07:56- ..and create ribbons in the bowl...
0:07:56 > 0:07:59- ..before being absorbed.
0:07:59 > 0:08:04- At the moment, it's retaining - its shape when it falls back in.
0:08:04 > 0:08:06- It needs a little more work.
0:08:08 > 0:08:11- I press down the mixture...
0:08:11 > 0:08:13- ..as I turn the bowl.
0:08:15 > 0:08:19- I taught myself - to do these a few years ago.
0:08:21 > 0:08:24- Mam came to spend - a few days with me.
0:08:24 > 0:08:29- We spent two days in the kitchen - trying to make these.
0:08:29 > 0:08:35- I created the perfect macaron - by the fifth batch.
0:08:35 > 0:08:37- I taught myself.
0:08:38 > 0:08:40- I've had my share of problems.
0:08:43 > 0:08:46- The self-taught technique - that I use...
0:08:47 > 0:08:50- ..produces perfect macarons - every time.
0:08:54 > 0:08:58- Once the mixture is absorbed, - you're ready to pipe.
0:08:58 > 0:09:02- I always mark out circles on paper.
0:09:02 > 0:09:05- This ensures the macarons - are the same size.
0:09:07 > 0:09:09- Press, press, press.
0:09:10 > 0:09:13- Stop once it reaches the sides - and pull up.
0:09:21 > 0:09:23- Let the macarons stand.
0:09:23 > 0:09:26- This is where people have problems.
0:09:27 > 0:09:30- They don't allow them - to stand for long enough.
0:09:31 > 0:09:36- You're looking for a skin - to form on the macaron.
0:09:37 > 0:09:40- It can take between - 15 minutes to an hour.
0:09:40 > 0:09:43- Be patient - and you'll have perfect macarons.
0:09:45 > 0:09:48- Once a skin has formed...
0:09:49 > 0:09:53- ..bake for 15 minutes - at 130 degrees Celsius.
0:10:02 > 0:10:05- Let them chill - before adding the filling.
0:10:05 > 0:10:08- CHOCOLATE MINT GANACHE
0:10:09 > 0:10:12- The chocolate mint ganache - is simple to make.
0:10:12 > 0:10:17- Melt plain chocolate - over a saucepan of boiling water.
0:10:17 > 0:10:23- Heat double cream in another - saucepan, add a little mint oil...
0:10:23 > 0:10:29- ..pour on the chocolate and mix - until the chocolate has melted.
0:10:29 > 0:10:31- Allow to chill...
0:10:31 > 0:10:35- ..then it's ready - to pipe on the macarons.
0:10:36 > 0:10:40- I've also made - pina colada macarons...
0:10:40 > 0:10:45- ..and raspberry ones with a white - chocolate ganache and cardamom.
0:10:45 > 0:10:48- The recipes are on the website.
0:10:53 > 0:10:55- Have a look.
0:10:56 > 0:10:59- If I want to know - if a recipe works or not...
0:10:59 > 0:11:02- ..the girls are always honest.
0:11:06 > 0:11:09- The silence round the table...
0:11:10 > 0:11:12- ..is a good sign!
0:11:24 > 0:11:27- Later, tortillas - with a fresh mango salsa.
0:11:28 > 0:11:31- And a luxury jaffa cake.
0:11:32 > 0:11:32- .
0:11:38 > 0:11:38- Subtitles
0:11:38 > 0:11:40- Subtitles- - Subtitles
0:11:44 > 0:11:46- Iechyd da!
0:11:51 > 0:11:55- A baby shower party - is a great chance to see friends.
0:11:55 > 0:11:57- I don't live in Cardiff any more.
0:11:57 > 0:12:01- It's the perfect excuse - to make tasty treats.
0:12:02 > 0:12:05- Next on the menu, - tortillas with a mango salsa.
0:12:05 > 0:12:11- The salsa looks and tastes - like summer. It has a kick, too.
0:12:16 > 0:12:19- Finely chop an onion...
0:12:19 > 0:12:23- ..mango and avocado - and put in a bowl.
0:12:27 > 0:12:30- Next, chop tomatoes and a chilli.
0:12:30 > 0:12:33- Add as much chilli as you like.
0:12:34 > 0:12:37- If you like hot food, cut another.
0:12:40 > 0:12:45- I'm making a sauce - to bring out all the flavours.
0:12:46 > 0:12:49- Grate fresh ginger - into another bowl.
0:12:50 > 0:12:53- Add lime juice, soy sauce...
0:12:53 > 0:12:55- ..and olive oil.
0:12:56 > 0:12:58- Mix well...
0:12:58 > 0:13:00- ..and taste.
0:13:00 > 0:13:05- Sometimes I add more lime juice - to keep the salsa fresh.
0:13:05 > 0:13:09- Pour the sauce over the fruit - and mix well.
0:13:10 > 0:13:13- Fresh coriander finishes it off.
0:13:13 > 0:13:17- Chill in the fridge - while you make the tortillas.
0:13:26 > 0:13:29- This is a recipe for corn tortillas.
0:13:30 > 0:13:33- This is gluten-free corn flour.
0:13:35 > 0:13:40- All you need are flour, salt - and warm water.
0:13:43 > 0:13:47- My best friend, Beth, - has a gluten allergy.
0:13:49 > 0:13:54- If you can't get corn flour, - plain flour works just as well.
0:13:55 > 0:13:58- Corn flour is used - in the traditional recipe.
0:13:59 > 0:14:01- It tastes really nice.
0:14:01 > 0:14:06- I've brought the ingredients - together with a wooden spoon.
0:14:06 > 0:14:08- I'm kneading it together by hand.
0:14:10 > 0:14:12- It isn't a sticky dough.
0:14:12 > 0:14:15- It's lovely to handle.
0:14:17 > 0:14:21- Once I'm happy - that it's come together...
0:14:22 > 0:14:27- ..I cover it with clingfilm - while I work with small sections.
0:14:27 > 0:14:30- It'll dry out left uncovered.
0:14:31 > 0:14:33- Tear a piece off.
0:14:42 > 0:14:46- Roll it between two sheets of paper.
0:14:47 > 0:14:49- Roll it into a ball first.
0:14:58 > 0:15:00- I want it to be quite thin.
0:15:03 > 0:15:08- I'll cut it out to a smaller size - than the ones you buy in shops.
0:15:10 > 0:15:13- I want little tortillas this time.
0:15:14 > 0:15:19- But it's the same method - for bigger tortillas.
0:15:21 > 0:15:26- These are a great accompaniment - to fajitas or chilli.
0:15:35 > 0:15:37- Once you've cut them out...
0:15:37 > 0:15:42- ..keep them under a damp tablecloth - or they'll get too dry.
0:15:43 > 0:15:47- I'm using a griddle, - but a frying pan is just as good.
0:15:50 > 0:15:53- A minute on each side - and they're ready.
0:15:53 > 0:15:57- If, like me, you like a little - crunch, cook them for longer.
0:16:00 > 0:16:04- Put a teaspoon of salsa - in the middle, and enjoy.
0:16:05 > 0:16:07- A taste of Mexico.
0:16:22 > 0:16:26- Good food and great company. - The perfect combination.
0:16:26 > 0:16:31- I've a sweet recipe to finish. - These are worth waiting for.
0:16:33 > 0:16:35- I love millionaire's shortbread.
0:16:35 > 0:16:40- I've swapped the caramel - with a layer of orange jelly.
0:16:40 > 0:16:45- If you like jaffa cakes, - you'll love these.
0:16:46 > 0:16:50- MILLIONAIRE'S SHORTBREAD
0:16:51 > 0:16:53- First, make the orange jelly.
0:16:53 > 0:16:55- I always make my own jelly.
0:16:56 > 0:16:58- It's much tastier than shop bought.
0:16:59 > 0:17:02- You'll need five - large sweet oranges.
0:17:03 > 0:17:05- Remove the rind with a sharp knife.
0:17:06 > 0:17:12- Put the segments in a jug - and blitz with a hand mixer.
0:17:12 > 0:17:16- Boil over a low heat.
0:17:17 > 0:17:22- While the orange heats, soak eight - leaves of gelatine in cold water.
0:17:23 > 0:17:27- Once the orange - has almost reached boiling point...
0:17:27 > 0:17:30- ..switch off the heat - and add gelatine.
0:17:30 > 0:17:34- Make sure you've squeezed - all the water out.
0:17:38 > 0:17:41- Stir until the gelatine has melted.
0:17:42 > 0:17:45- Pour in a tin lined with clingfilm.
0:17:48 > 0:17:52- This needs to set - for an hour in the fridge.
0:17:53 > 0:17:57- Now it's time to make - the shortbread dough.
0:17:59 > 0:18:02- First, add the butter.
0:18:07 > 0:18:09- Caster sugar.
0:18:11 > 0:18:14- I've roasted - and chopped the walnuts.
0:18:20 > 0:18:23- Mix these before adding flour.
0:18:44 > 0:18:46- Make sure everything is mixed in.
0:18:48 > 0:18:52- It goes straight into - the baking tin.
0:18:55 > 0:18:59- The tin is exactly the same size - as the one for the jelly.
0:18:59 > 0:19:03- The jelly goes on top - of the baked shortbread.
0:19:05 > 0:19:08- Press it down with your hands.
0:19:12 > 0:19:14- Press it into the corners.
0:19:20 > 0:19:22- This is amazing on its own.
0:19:22 > 0:19:27- When I make little biscuits...
0:19:28 > 0:19:32- ..I wrap it in clingfilm - and roll into a sausage shape...
0:19:32 > 0:19:35- ..then let it harden - in the fridge...
0:19:36 > 0:19:40- ..before cutting it into small - pieces, and baking it like that.
0:19:41 > 0:19:45- This is part of something - much more special.
0:19:47 > 0:19:51- I use a spoon - to make sure it's smooth...
0:19:53 > 0:19:56- ..and evenly spread out.
0:20:01 > 0:20:03- Prick with a fork.
0:20:08 > 0:20:10- It's ready for the oven.
0:20:14 > 0:20:19- It will be ready after 15 to 20 - minutes at 180 degree Celsius.
0:20:21 > 0:20:25- Let it chill completely - before assembling the cake.
0:20:28 > 0:20:33- Right, there's only one more - thing to do, the chocolate ganache.
0:20:37 > 0:20:40- Heat double cream - and some liquid glucose.
0:20:44 > 0:20:48- Pour over finely chopped chocolate.
0:20:49 > 0:20:53- This plain chocolate - contains 60% cocoa.
0:20:53 > 0:20:56- More than that, - and it'll taste bitter.
0:20:56 > 0:21:00- Mix to a velvety consistency.
0:21:00 > 0:21:02- And now you're ready to assemble.
0:21:06 > 0:21:12- Brush marmalade on - the shortbread so the jelly sticks.
0:21:13 > 0:21:15- Carefully turn out the jelly...
0:21:16 > 0:21:20- ..and press until - both layers are firmly attached.
0:21:22 > 0:21:27- Pour the chocolate on the jelly - and chill in the fridge.
0:21:29 > 0:21:33- After half an hour, it's - ready to cut into small squares.
0:21:34 > 0:21:36- Lush.
0:21:43 > 0:21:46- The girls will enjoy these.
0:21:57 > 0:22:02- The recipes for the programme - and series are on the website.
0:22:08 > 0:22:10- Next week, more chocolate.
0:22:11 > 0:22:14- I bake a luxury chocolate cake - with Guinness...
0:22:15 > 0:22:17- ..to raise money for charity.
0:22:19 > 0:22:22- French clafoutis - with chocolate and cherries.
0:22:27 > 0:22:32- And Auntie Rene's delicious - American chocolate chip cookies.
0:22:32 > 0:22:35- They bring back lots of memories.
0:23:00 > 0:23:02- S4C Subtitles by Gwead
0:23:02 > 0:23:03- .