Pennod 5 Becws

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-I'm Beca. I love baking.

-Baking has been in my blood

-since I was a child.

-Over the years,

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

-..from some great bakers,

-in my opinion - my family.

-Mam, Auntie Heulwen,

-Mamgu and Nan...

-..taught me the craft.

-I'll recreate some favourite

-recipes and add my own stamp.

-No fuss, no frills.

-Well, maybe a few. Just baking.

-The baby is due next month.

-My friends are throwing

-a baby shower for me...

-..at the house

-of my best friend, Beth.

-I love catching up with friends...

-..especially

-if I can prepare treats to eat.

-I've devised a special menu.

-Macarons are one of my favourite

-sweet things in the world.

-They take a little time to master...

-..but once you've done one,

-you'll never look back.

-I'm doing millionaire's shortbread

-with jaffa jelly. It's lush.

-And corn tortillas with mango salsa.

-But first, I've asked

-the girls to fill the filo cups.

-FILO CUPS

-These are simple to make.

-You can buy ready made filo dough.

-Stick two sheets together

-with melted butter.

-Cut into circles and put in a tin.

-Bake for ten minutes,

-and that's it!

-I thought I'd do one

-with chicken salad.

-Nice.

-One with prawns...

-..and one with feta cheese,

-olives and cucumber.

-We'll have three different fillings.

-Fill them with anything you want.

-This is my favourite.

-Feta cheese and olives

-are great together.

-Finely chop the feta, olives,

-tomatoes and red onion.

-Add a little mint.

-Mix well and

-it's ready for the filo cups.

-I've roasted two chicken breasts.

-Finely chop them and mix

-with lettuce and Caesar sauce.

-Finish with parmesan and a crouton.

-Finally, lettuce,

-tomato and cucumber...

-..topped with

-prawns in a Marie Rose sauce.

-Yum.

-My friends and I love macarons.

-You'll need time

-and patience to make them...

-..but they're worth the effort.

-Choose any colour and flavour

-you want.

-I've even made savoury ones.

-Today,

-I'm sticking to the sweet ones.

-The first step for the perfect

-macaron is perfect meringue.

-Mix ground almonds

-with icing sugar...

-..until they're thoroughly mixed.

-These are one

-of my favourite things to bake.

-They can be any colour...

-..savoury or sweet.

-They always look pretty on a plate.

-Sieve the ingredients to get rid

-of any large pieces of almonds.

-That's it.

-Now separate the eggs.

-I need egg whites.

-When I make a big batch, I usually

-keep the yolks to make custard.

-They keep in the fridge

-for a few weeks.

-Make sure that none

-of the yoke goes in the bowl.

-It won't turn into a meringue

-if that happens. So be careful.

-I always add a pinch of salt.

-It helps to break down the eggs

-to create the perfect meringue.

-The egg whites need as much

-air as possible, so mix well.

-This will help make a light macaron,

-which is what you want.

-It's beginning to get frothy.

-I'll gradually add sugar.

-I want it to reach

-the stiff peaks point.

-It's stiff...

-..and really glossy.

-Add sugar...

-..and mix until

-it's shiny and stiff.

-It's time to add flavourings.

-These are mint and chocolate

-macarons.

-I'm adding mint oil...

-..and green food colouring.

-I loved mint choc chip ice cream

-when I was young.

-There's something retro

-about the taste.

-You can see that the meringue

-retains its shape.

-This is the important part.

-Mix the eggs

-with the sugar and almonds.

-Don't be frightened. You've taken

-time to get a lot of air into it.

-This makes sure everything

-has mixed well.

-Scoop it all out.

-It smells amazingly minty.

-I can't wait to eat these.

-I'll go in with a spatula.

-There isn't a specific method,

-just mix it in properly.

-I need to go in with a scraper.

-What I'm looking for...

-..is for the mixture to fall off...

-..and create ribbons in the bowl...

-..before being absorbed.

-At the moment, it's retaining

-its shape when it falls back in.

-It needs a little more work.

-I press down the mixture...

-..as I turn the bowl.

-I taught myself

-to do these a few years ago.

-Mam came to spend

-a few days with me.

-We spent two days in the kitchen

-trying to make these.

-I created the perfect macaron

-by the fifth batch.

-I taught myself.

-I've had my share of problems.

-The self-taught technique

-that I use...

-..produces perfect macarons

-every time.

-Once the mixture is absorbed,

-you're ready to pipe.

-I always mark out circles on paper.

-This ensures the macarons

-are the same size.

-Press, press, press.

-Stop once it reaches the sides

-and pull up.

-Let the macarons stand.

-This is where people have problems.

-They don't allow them

-to stand for long enough.

-You're looking for a skin

-to form on the macaron.

-It can take between

-15 minutes to an hour.

-Be patient

-and you'll have perfect macarons.

-Once a skin has formed...

-..bake for 15 minutes

-at 130 degrees Celsius.

-Let them chill

-before adding the filling.

-CHOCOLATE MINT GANACHE

-The chocolate mint ganache

-is simple to make.

-Melt plain chocolate

-over a saucepan of boiling water.

-Heat double cream in another

-saucepan, add a little mint oil...

-..pour on the chocolate and mix

-until the chocolate has melted.

-Allow to chill...

-..then it's ready

-to pipe on the macarons.

-I've also made

-pina colada macarons...

-..and raspberry ones with a white

-chocolate ganache and cardamom.

-The recipes are on the website.

-Have a look.

-If I want to know

-if a recipe works or not...

-..the girls are always honest.

-The silence round the table...

-..is a good sign!

-Later, tortillas

-with a fresh mango salsa.

-And a luxury jaffa cake.

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-Iechyd da!

-A baby shower party

-is a great chance to see friends.

-I don't live in Cardiff any more.

-It's the perfect excuse

-to make tasty treats.

-Next on the menu,

-tortillas with a mango salsa.

-The salsa looks and tastes

-like summer. It has a kick, too.

-Finely chop an onion...

-..mango and avocado

-and put in a bowl.

-Next, chop tomatoes and a chilli.

-Add as much chilli as you like.

-If you like hot food, cut another.

-I'm making a sauce

-to bring out all the flavours.

-Grate fresh ginger

-into another bowl.

-Add lime juice, soy sauce...

-..and olive oil.

-Mix well...

-..and taste.

-Sometimes I add more lime juice

-to keep the salsa fresh.

-Pour the sauce over the fruit

-and mix well.

-Fresh coriander finishes it off.

-Chill in the fridge

-while you make the tortillas.

-This is a recipe for corn tortillas.

-This is gluten-free corn flour.

-All you need are flour, salt

-and warm water.

-My best friend, Beth,

-has a gluten allergy.

-If you can't get corn flour,

-plain flour works just as well.

-Corn flour is used

-in the traditional recipe.

-It tastes really nice.

-I've brought the ingredients

-together with a wooden spoon.

-I'm kneading it together by hand.

-It isn't a sticky dough.

-It's lovely to handle.

-Once I'm happy

-that it's come together...

-..I cover it with clingfilm

-while I work with small sections.

-It'll dry out left uncovered.

-Tear a piece off.

-Roll it between two sheets of paper.

-Roll it into a ball first.

-I want it to be quite thin.

-I'll cut it out to a smaller size

-than the ones you buy in shops.

-I want little tortillas this time.

-But it's the same method

-for bigger tortillas.

-These are a great accompaniment

-to fajitas or chilli.

-Once you've cut them out...

-..keep them under a damp tablecloth

-or they'll get too dry.

-I'm using a griddle,

-but a frying pan is just as good.

-A minute on each side

-and they're ready.

-If, like me, you like a little

-crunch, cook them for longer.

-Put a teaspoon of salsa

-in the middle, and enjoy.

-A taste of Mexico.

-Good food and great company.

-The perfect combination.

-I've a sweet recipe to finish.

-These are worth waiting for.

-I love millionaire's shortbread.

-I've swapped the caramel

-with a layer of orange jelly.

-If you like jaffa cakes,

-you'll love these.

-MILLIONAIRE'S SHORTBREAD

-First, make the orange jelly.

-I always make my own jelly.

-It's much tastier than shop bought.

-You'll need five

-large sweet oranges.

-Remove the rind with a sharp knife.

-Put the segments in a jug

-and blitz with a hand mixer.

-Boil over a low heat.

-While the orange heats, soak eight

-leaves of gelatine in cold water.

-Once the orange

-has almost reached boiling point...

-..switch off the heat

-and add gelatine.

-Make sure you've squeezed

-all the water out.

-Stir until the gelatine has melted.

-Pour in a tin lined with clingfilm.

-This needs to set

-for an hour in the fridge.

-Now it's time to make

-the shortbread dough.

-First, add the butter.

-Caster sugar.

-I've roasted

-and chopped the walnuts.

-Mix these before adding flour.

-Make sure everything is mixed in.

-It goes straight into

-the baking tin.

-The tin is exactly the same size

-as the one for the jelly.

-The jelly goes on top

-of the baked shortbread.

-Press it down with your hands.

-Press it into the corners.

-This is amazing on its own.

-When I make little biscuits...

-..I wrap it in clingfilm

-and roll into a sausage shape...

-..then let it harden

-in the fridge...

-..before cutting it into small

-pieces, and baking it like that.

-This is part of something

-much more special.

-I use a spoon

-to make sure it's smooth...

-..and evenly spread out.

-Prick with a fork.

-It's ready for the oven.

-It will be ready after 15 to 20

-minutes at 180 degree Celsius.

-Let it chill completely

-before assembling the cake.

-Right, there's only one more

-thing to do, the chocolate ganache.

-Heat double cream

-and some liquid glucose.

-Pour over finely chopped chocolate.

-This plain chocolate

-contains 60% cocoa.

-More than that,

-and it'll taste bitter.

-Mix to a velvety consistency.

-And now you're ready to assemble.

-Brush marmalade on

-the shortbread so the jelly sticks.

-Carefully turn out the jelly...

-..and press until

-both layers are firmly attached.

-Pour the chocolate on the jelly

-and chill in the fridge.

-After half an hour, it's

-ready to cut into small squares.

-Lush.

-The girls will enjoy these.

-The recipes for the programme

-and series are on the website.

-Next week, more chocolate.

-I bake a luxury chocolate cake

-with Guinness...

-..to raise money for charity.

-French clafoutis

-with chocolate and cherries.

-And Auntie Rene's delicious

-American chocolate chip cookies.

-They bring back lots of memories.

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