Pennod 2 Becws

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-I'm Beca.

-As you know, I love baking...

-..and I also

-really enjoy experimenting.

-In this series,

-I'll share new recipes with you.

-I'll put my own twist on the lovely

-food I've enjoyed on holiday...

-..as well as my favourite meals

-from local takeaways.

-It's food that brings a smile

-to my face and cheers me up.

-And yes, it's lush!

-Life is very busy these days.

-I look after my two little girls

-and do my cooking.

-There's no time

-for catching up with friends.

-Hello!

-So when I get a rare chance

-to meet the girls...

-..we make the most of it.

-Thanks for having us.

-I have some lush recipes

-for food that is perfect to share...

-..garlic monkey bread, spicy chicken

-and a heavenly chocolate pudding.

-These recipes make my mouth water.

-First, the best potato

-skins in the world.

-LOADED SWEET POTATO SKINS

-Wash the potatoes and dry

-with a dishcloth or kitchen paper.

-This is a lovely recipe

-for canapes or as part of a meal.

-I took the idea

-from loaded potato skins.

-Rather than halving the potato

-and scooping out the middle...

-..I slice sweet potatoes,

-bake them...

-..then add a topping.

-It's less fuss.

-There's no waste.

-And sweet potatoes

-give a different taste.

-Cut the sweet potato

-in one centimetre slices.

-Put them in a bowl with a spoonful

-of vegetable oil, salt and pepper.

-Place on a baking tray.

-Bake for 20 minutes.

-Turn after ten minutes.

-While the potatoes bake...

-..I'll prepare the toppings.

-Put half a tin of drained

-black beans in a bowl.

-Add three large tomatoes and four

-spring onions, all finely chopped.

-Crumble 100g of feta cheese

-and add to the mixture.

-Add a pinch of salt

-and a splash of olive oil.

-The potatoes have

-been cooking for 20 minutes.

-I'll put a spoonful

-of topping on each slice.

-You could put anything

-you like on the potatoes.

-These vegetarian ones

-are always popular.

-Salty feta is fab with

-tomatoes and spring onions.

-Black beans add substance

-without using meat.

-Experiment with

-your favourite ingredients.

-After adding the toppings...

-..return to the oven

-for ten minutes...

-..until the cheese starts to melt.

-I like serving these

-with a little soured cream...

-..mixed with cayenne pepper.

-Tuck in!

-We're all great fans of spicy food.

-The next recipe is fiery!

-It is a little spicy!

-LAUGHTER

-BUFFALO CHICKEN

-To make the buffalo sauce,

-add a bottle of hot chilli sauce...

-..to 100g of melted butter.

-Add a few drops

-of Worcestershire sauce...

-..a tablespoon and a half

-of white wine vinegar...

-..a pinch of cayenne pepper,

-white pepper and celery salt.

-Grate a little garlic

-and stir until it simmers.

-That's it.

-We're ready for the chicken.

-I decided to use chicken thighs.

-It has more taste

-than chicken breast.

-I'll cut it up...

-..and get rid of any fat.

-I'm cutting them into pieces

-to go on small skewers.

-You could use the recipe

-for canapes with a difference.

-They're easier to eat on skewers...

-..and don't take long to cook.

-To help the sauce

-stick to the chicken...

-..I coat the meat with plain flour.

-Put it in a plastic bag and shake.

-Stir the chicken in the sauce

-and put on the skewers.

-I put them on baking paper

-to prevent them sticking.

-Bake in the oven for 25 minutes,

-turning half-time.

-While they cook, I have time

-to make a dip to go with them.

-This blue cheese dip

-is perfect with buffalo chicken.

-It has a strong taste.

-It also helps cool your mouth.

-The buffalo sauce is really hot!

-Add finely grated garlic

-to 100g of cheese.

-Add 100ml of soured cream...

-..100ml of buttermilk...

-..a tablespoon of mayonnaise,

-and mix.

-That's it...

-..a smashing creamy sauce.

-It will be perfect

-with the spicy chicken.

-Mmm!

-It's nice...

-..because you don't really

-get the chilli hit at first.

-The chilli taste is coming now.

-It builds up.

-It's so tasty!

-I serve these

-with celery and a fresh coleslaw...

-..which is very simple to make.

-GREEN COLESLAW

-It's slightly different

-from the usual coleslaw.

-It has no mayonnaise.

-It'll be nice and crunchy

-with the vegetables and apple.

-Chop a small cauliflower

-and a handful of kale.

-This coleslaw's star is fennel.

-I love the aniseed taste.

-Don't add too much, or that

-will be the only thing you taste.

-Half a bulb is quite enough.

-Add five spring onions...

-..and a fresh apple,

-perhaps Granny Smith.

-Leave the apple skin.

-I think it adds colour

-and crunch to the coleslaw.

-Mix it well, then add

-a tablespoon of pumpkin seeds...

-..a pinch of salt and sugar...

-..two tablespoons

-of cider vinegar...

-..and a little rapeseed oil.

-Let it stand for at least

-20 minutes before eating.

-Green coleslaw.

-Ooh!

-That's it, a nice,

-fresh, crunchy coleslaw.

-Coming up, how to make

-perfect bread for sharing...

-..and this amazing

-popcorn chocolate pudding.

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-I love having a girly night in.

-I've made some tasty food

-to enjoy while we catch up.

-Next, a lovely loaf

-which is perfect for sharing.

-MONKEY BREAD

-This is monkey bread.

-It's a different style of bread

-to tear and share.

-It's easy, but really tasty too.

-Put 500g of strong white

-bread flour in a bowl...

-..with 10g of dried yeast

-and 10g of salt.

-Keep them apart until

-you're ready to mix it all...

-..or the dough won't rise.

-Apparently, this bread

-was first made in America...

-..as cinnamon rolls.

-I think the name came about because

-the dough was cut in small pieces.

-You pick at it, like a monkey.

-That's the story.

-I'm making a savoury version.

-Everyone loves garlic bread.

-Add 330mls of water.

-I use a scraper to mix it all.

-Knead the dough

-for eight to ten minutes.

-Shape into a ball

-and put in a bowl to prove...

-..until it doubles in size,

-which takes about an hour.

-While the dough proves,

-I have a few things to do.

-First, I fetch some herbs.

-Add any herbs you like to the bread.

-It's up to you.

-Next, prepare the garlic.

-To give the bread an intense taste,

-I like to bake the garlic.

-Cut the top off a bulb.

-Rub it with a little olive oil...

-..and put in the oven

-for 25 minutes.

-The dough had doubled

-in size nicely.

-This is the roast garlic.

-I squeeze the cloves out.

-What a lush smell.

-What's nice about roasting garlic

-is that it brings out the sweetness.

-It doesn't taste as strong

-as when you use raw garlic.

-Now, I work the garlic

-into the dough.

-When the garlic

-is mixed into the dough...

-..finely chop the fresh herbs.

-I'm using parsley,

-rosemary and chives.

-Don't mix the herbs together.

-Keep them apart on plates.

-This is quite a special tin,

-for the Bundt style of cake.

-It's perfect for a loaf like this.

-If you can't get one, use a tin

-with a hole in the middle.

-It doesn't have

-to have a hole in the middle...

-..but that's the traditional style.

-Grease the tin

-with plenty of olive oil.

-Cut the dough in small pieces.

-They needn't be the same size.

-Roll them into small balls

-and coat with olive oil.

-Then roll in the different herbs.

-Now, we'll build the loaf.

-Put the bread halfway up the tin.

-It will rise.

-That's the last chunk.

-Let it prove for half an hour.

-Then, bake for half an hour,

-until it's golden brown.

-Leave to cool in the tin,

-then turn it out.

-To glaze the loaf...

-..drip a little olive oil

-over it, and share!

-Wow!

-Oops a daisy!

-BACKGROUND CHAT

-This is monkey bread.

-Might as well taste it!

-There aren't any calories in it!

-Tasty.

-I'll finish by making

-a treat for the girls...

-..chocolate brownie

-cups with popcorn...

-..perfect while watching a film.

-Melt a bar of dark chocolate

-with 115g of butter in a bowl...

-..over a saucepan of boiling water,

-until it's smooth and shiny.

-Measure 300g of sugar

-and pour the chocolate over it.

-Every time friends

-come for supper...

-..I try to finish with chocolate,

-because everyone likes it.

-The good thing about this recipe...

-..is that it's a brownie,

-but in a cup shape.

-I'll add a scoop of ice cream...

-..popcorn in toffee sauce...

-..then a chocolate sauce.

-Lush.

-Add two eggs and mix well.

-Perfect.

-Next, I'll add a teaspoon

-of vanilla flavouring.

-I want to add

-two spoonfuls of cocoa powder...

-..a pinch of salt...

-..and a little plain flour.

-Lastly, I add small

-pieces of white chocolate.

-It adds another taste and

-the different colour is attractive.

-This recipe

-is one of the oldest ones I have.

-I've been making it for years. It's

-always a favourite with friends.

-I've even had friends asking

-for some when I go to see them.

-One friend won't share them

-with anyone else in the house!

-She eats one, now and then!

-It makes me laugh.

-It's really hard

-to resist tasting this.

-Ah, well.

-Mmm.

-Right, in the oven.

-Once baked,

-put another muffin tin on top...

-..and press to make the cup shape.

-Leave the muffin tins

-until the brownies cool.

-In a big saucepan,

-heat a little vegetable oil...

-..and add 100g of corn.

-Shake the saucepan

-to coat the corn with oil.

-Make sure you put the lid on,

-or there will be popcorn everywhere.

-POPPING

-When there are two or three

-seconds between pops...

-..switch off the heat,

-then pour in a bowl.

-Lovely!

-The popcorn is ready.

-Now I'll make a toffee sauce

-in the same saucepan.

-First, butter.

-Then sugar...

-..and golden syrup.

-Let it all melt

-and bubble for a few minutes.

-Then I'll put the popcorn back in.

-You don't want it to get too dark,

-or it will taste bitter.

-Put the popcorn back in

-and mix well.

-Finally, a simple ganache.

-Melt 100g of chocolate

-with 80ml of double cream...

-..in a bowl over

-a saucepan of boiling water.

-Fill your brownie cup

-with a scoop or two of ice cream.

-Drizzle the ganache over it.

-Add a handful of popcorn.

-Finish with a small

-pinch of sea salt.

-Before the girls have this,

-I'd better check it tastes alright.

-Mmm.

-That's lush.

-Beth first, since

-I've taken over your house!

-Thanks!

-Yummy!

-Thank you.

-ALL CHAT

-Here you are.

-Thanks.

-Here you are.

-For all the recipes,

-visit the website.

-Next week, after all the eating,

-slightly healthier recipes.

-I'll use different ingredients

-to replace sugar.

-You won't have to feel

-too guilty eating this.

-Are we watching a film?

-S4C Subtitles by Gwead

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