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0:00:08 > 0:00:10- I'm Beca.
0:00:10 > 0:00:12- As you know, I love baking...
0:00:12 > 0:00:16- ..and I also really - enjoy experimenting.
0:00:17 > 0:00:21- In this series, I'll share - new recipes with you.
0:00:23 > 0:00:28- I'll put my own twist on the lovely - food I've enjoyed on holiday...
0:00:29 > 0:00:33- ..as well as my favourite meals - from local takeaways.
0:00:33 > 0:00:37- It's food that brings a smile - to my face and cheers me up.
0:00:40 > 0:00:42- And yes, it's lush!
0:00:51 > 0:00:53- Good morning! Come in.
0:00:53 > 0:00:56- After the Second World War...
0:00:56 > 0:01:01- ..Dad's aunt married an American - and moved there to live.
0:01:01 > 0:01:05- I have a lot of relatives - in Missouri and Illinois.
0:01:05 > 0:01:10- We're a close family and enjoy - getting together in Wales or the US.
0:01:11 > 0:01:14- The food they cooked - influenced me a great deal.
0:01:14 > 0:01:19- Breakfast is important and egg - casserole is a favourite recipe.
0:01:19 > 0:01:21- EGG AND SAUSAGE CASSEROLE
0:01:25 > 0:01:29- I start by cutting - the crust off a loaf.
0:01:34 > 0:01:38- Use any kind of white bread, - nothing too expensive or fussy.
0:01:40 > 0:01:43- The bread will soak up - the egg in the dish.
0:01:45 > 0:01:49- You can use the crusts in stuffing, - so don't throw them...
0:01:50 > 0:01:53- ..or give them to ducks - and make their day.
0:01:55 > 0:01:58- Cut five slices into small cubes.
0:01:58 > 0:02:01- Then grate 115g of cheese.
0:02:01 > 0:02:04- I use two kinds of cheese.
0:02:07 > 0:02:08- Red Leicester...
0:02:09 > 0:02:11- ..and Cheddar.
0:02:12 > 0:02:14- Use any cheese in your fridge.
0:02:16 > 0:02:20- I use these because - they remind me of American cheese.
0:02:21 > 0:02:25- If vegetarians join you, - don't add sausages or bacon.
0:02:25 > 0:02:30- You could use spinach, - spring onions, tomatoes or peppers.
0:02:31 > 0:02:33- Any of these would be tasty.
0:02:35 > 0:02:37- Put twelve eggs in a bowl...
0:02:38 > 0:02:43- ..250ml of milk, - one tablespoon of dried mustard...
0:02:43 > 0:02:45- ..salt and pepper...
0:02:46 > 0:02:47- ..and whisk well.
0:02:48 > 0:02:51- Fry 450g of sausage meat.
0:02:52 > 0:02:55- Add it to the bread cubes.
0:02:57 > 0:03:00- Sprinkle the cheese on it, - then add the eggs.
0:03:02 > 0:03:05- Mix, then put more cheese on top.
0:03:09 > 0:03:11- Leave in the fridge overnight.
0:03:17 > 0:03:21- In the morning, heat the oven - to 180 degrees Celsius.
0:03:22 > 0:03:25- Let the casserole - reach room temperature...
0:03:26 > 0:03:29- ..before putting it - in the oven for 40 minutes.
0:03:33 > 0:03:37- The best way to serve this - is with breakfast biscuits.
0:03:38 > 0:03:41- My cousin Dan - is just the person to help.
0:03:42 > 0:03:44- He has come to Wales - for Nan's birthday.
0:03:45 > 0:03:45- Wow!
0:03:45 > 0:03:47- Wow!- - I've prepped everything.
0:03:47 > 0:03:49- He's an expert at eating these.
0:03:50 > 0:03:51- When did you last make biscuits?
0:03:51 > 0:03:53- When did you last make biscuits?- - A year and a half, maybe.
0:03:53 > 0:03:56- We've been on a buttermilk - pancake kick lately!
0:03:56 > 0:03:57- Oh!
0:03:58 > 0:04:01- This is great-aunt Irene's recipe.
0:04:01 > 0:04:06- Rub cubes of butter in flour, - some baking powder...
0:04:06 > 0:04:09- ..a pinch of salt - and a spoonful of caster sugar.
0:04:10 > 0:04:12- That feels amazing.
0:04:13 > 0:04:17- After adding milk, - bring the mix together.
0:04:19 > 0:04:23- Roll to a thickness - of about an inch and a half.
0:04:23 > 0:04:25- Cut into circles.
0:04:25 > 0:04:28- Brush only the top with egg wash.
0:04:29 > 0:04:32- Try not to let it - drip down the side.
0:04:32 > 0:04:35- That'll stop it - from puffing up in the oven.
0:04:35 > 0:04:37- Egg is like glue when it cooks.
0:04:39 > 0:04:40- Beautiful.
0:04:40 > 0:04:41- Beautiful.- - Right!
0:04:41 > 0:04:44- You can work for me anytime.
0:04:44 > 0:04:45- You can work for me anytime.- - I'd love that.
0:04:45 > 0:04:49- Brush them with egg again - after five minutes.
0:04:49 > 0:04:53- Then bake at a high temperature - for twenty minutes.
0:04:58 > 0:05:01- Here's another breakfast recipe.
0:05:01 > 0:05:05- This is sausage gravy, - or country gravy.
0:05:06 > 0:05:10- The fried sausage meat has been - chopped up into small pieces.
0:05:10 > 0:05:12- I've drained the fat away.
0:05:12 > 0:05:15- I've made a white sauce - with the fat...
0:05:15 > 0:05:19- ..adding some butter, - flour and milk.
0:05:20 > 0:05:24- I've also added a little - cayenne pepper, salt and pepper.
0:05:25 > 0:05:26- It's really easy.
0:05:26 > 0:05:30- I know it sounds odd to have - sausage gravy for breakfast.
0:05:31 > 0:05:33- But it's really traditional.
0:05:33 > 0:05:37- It's perfect with breakfast - biscuits and egg casserole.
0:05:37 > 0:05:40- I do hope the family likes it.
0:05:41 > 0:05:46- All that's left to do is get - everyone round the table, and eat.
0:05:46 > 0:05:48- Do you want a spoon, Mari?
0:05:50 > 0:05:51- That smells nice.
0:05:57 > 0:06:00- I hope it tastes as good as yours!
0:06:08 > 0:06:12- Beca, you've outdone yourself. - This is wonderful.
0:06:13 > 0:06:16- Oh, boy. Those eggs - are just delicious.
0:06:21 > 0:06:23- BURGER AND ROLLS
0:06:26 > 0:06:29- Now I'll show you - how to make burgers.
0:06:35 > 0:06:36- I love burgers.
0:06:37 > 0:06:41- I don't know why, - but there's nothing better...
0:06:41 > 0:06:46- ..than having a burger with - loads of toppings when I eat out.
0:06:48 > 0:06:52- Add 250g flour - and 4g of dried yeast.
0:06:52 > 0:06:57- Put the salt in the opposite side - of the bowl, but not on the yeast.
0:06:58 > 0:07:01- It will kill the yeast - before it starts to work.
0:07:04 > 0:07:06- I add some sugar too...
0:07:08 > 0:07:09- ..and butter.
0:07:11 > 0:07:14- I put sugar, butter - and milk in the recipe...
0:07:15 > 0:07:19- ..because I want the bread - to be a bit more luxurious.
0:07:20 > 0:07:21- Add 100ml of milk...
0:07:22 > 0:07:24- ..and 70ml of water.
0:07:25 > 0:07:29- You could do this in a machine, - using the dough hook.
0:07:29 > 0:07:32- But this dough - doesn't get too sticky.
0:07:32 > 0:07:34- I'll do it with my hands.
0:07:35 > 0:07:39- I don't have flour - or oil on this surface.
0:07:40 > 0:07:42- Just knead it until it's smooth.
0:07:44 > 0:07:49- People often ask if there's special - technique for kneading dough.
0:07:51 > 0:07:54- Every baker has their own style.
0:07:54 > 0:07:56- I always say...
0:07:57 > 0:07:59- ..use any technique you like.
0:07:59 > 0:08:02- The important thing - is to knead the dough.
0:08:02 > 0:08:04- You want to work the gluten...
0:08:05 > 0:08:07- ..which will make the dough prove...
0:08:09 > 0:08:13- ..so it's a nice - structure when it bakes.
0:08:14 > 0:08:17- Knead it for at least - five to ten minutes...
0:08:18 > 0:08:20- ..depending on how quickly you work.
0:08:21 > 0:08:25- You'll know when it's ready. - You'll see the difference.
0:08:25 > 0:08:26- It's really sticky now.
0:08:27 > 0:08:29- It'll be smooth in five minutes.
0:08:30 > 0:08:32- It will bounce back when I touch it.
0:08:39 > 0:08:41- That's ready.
0:08:41 > 0:08:43- Pull it into a tight ball.
0:08:45 > 0:08:49- Pull a bit from the side - into the middle.
0:08:50 > 0:08:52- Keep going round like this.
0:08:56 > 0:08:59- Once it's ready, - put some oil in the bowl.
0:09:00 > 0:09:03- It'll be easier - to take the dough out later.
0:09:03 > 0:09:06- Let it prove for at least an hour.
0:09:10 > 0:09:12- This has doubled really well.
0:09:13 > 0:09:14- I'm happy with it.
0:09:16 > 0:09:17- I love the smell of yeast.
0:09:18 > 0:09:19- It's amazing.
0:09:20 > 0:09:23- Roll and divide the dough - in four parts.
0:09:25 > 0:09:26- Grease the tin.
0:09:27 > 0:09:31- Then roll the pieces in balls - and place on the tin.
0:09:32 > 0:09:34- Leave to prove - for another half hour.
0:09:42 > 0:09:46- Mix an egg with a pinch of salt - and brush the surface.
0:09:47 > 0:09:51- Scatter sesame seeds over them - and bake for 15 to 18 minutes.
0:10:08 > 0:10:13- The best way to make burgers - is to keep things simple.
0:10:14 > 0:10:16- All you need is good quality beef...
0:10:17 > 0:10:19- ..a pinch of salt and pepper...
0:10:20 > 0:10:22- ..and a hot frying pan.
0:10:22 > 0:10:26- Fry the burgers for two minutes, - press flat and flip over.
0:10:29 > 0:10:31- Put a cheese slice on the burgers.
0:10:33 > 0:10:38- Add a drop of water - then put the lid on for 30 seconds.
0:10:38 > 0:10:44- I like burgers with plenty of - mayonnaise, lettuce, red onions...
0:10:45 > 0:10:48- ..tomato and gherkins.
0:10:48 > 0:10:53- On the other half, I put - American mustard and tomato sauce.
0:10:58 > 0:11:00- I'm really happy with this.
0:11:02 > 0:11:04- It looks lush.
0:11:10 > 0:11:12- Mmm.
0:11:14 > 0:11:17- A good burger is a meal in itself.
0:11:17 > 0:11:20- Burger restaurants - are very popular.
0:11:20 > 0:11:24- Cai Pritchard is the owner - of Got Beef in Cardiff.
0:11:25 > 0:11:28- Here are some - of his favourite creations.
0:11:31 > 0:11:34- Cheese, fries, secret sauce.
0:11:34 > 0:11:36- That's top secret.
0:11:36 > 0:11:39- Peanut butter and beer jelly.
0:11:39 > 0:11:41- Is that your favourite?
0:11:41 > 0:11:42- Is that your favourite?- - Yes.
0:11:45 > 0:11:47- I wasn't sure if I'd like it.
0:11:48 > 0:11:52- I haven't heard of peanut butter - with a burger before. That's OK!
0:11:54 > 0:11:55- Heisen Burger.
0:11:55 > 0:11:57- Why are the onions blue?
0:11:58 > 0:12:01- It's because - of the series Breaking Bad.
0:12:01 > 0:12:04- You have to watch it - to find out why.
0:12:04 > 0:12:07- OK! I haven't, but I will.
0:12:09 > 0:12:13- We cook them in beer, - then add another ingredient.
0:12:14 > 0:12:15- It's top secret.
0:12:15 > 0:12:17- I'll tell you afterwards.
0:12:17 > 0:12:19- I'll tell you afterwards.- - Everything's blinking top secret.
0:12:20 > 0:12:21- Ha!
0:12:21 > 0:12:22- Right, doubles now.
0:12:22 > 0:12:23- Right, doubles now.- - Oh!
0:12:23 > 0:12:26- The one and only Bronut, - exclusively for you.
0:12:26 > 0:12:29- It's only on the menu occasionally.
0:12:29 > 0:12:30- It's only on the menu occasionally.- - Amazing!
0:12:30 > 0:12:35- Two doughnuts with bacon sprinkled - on top, bacon inside and cheese.
0:12:35 > 0:12:36- Heart attack in a bun!
0:12:36 > 0:12:37- Heart attack in a bun!- - Pretty much!
0:12:38 > 0:12:42- I'm a bit scared - and a bit excited about tasting it.
0:12:43 > 0:12:44- Right.
0:12:49 > 0:12:51- Mmm!
0:12:51 > 0:12:52- It works so well!
0:12:56 > 0:12:58- I think it's my favourite.
0:12:58 > 0:13:01- You have to make sure - there's enough bacon.
0:13:02 > 0:13:05- It cuts through - the sweetness of the doughnut.
0:13:06 > 0:13:07- Yes.
0:13:07 > 0:13:11- I don't usually like too much - sweetness. I like savoury food.
0:13:11 > 0:13:16- But the salt cuts - through the sugar. It works.
0:13:16 > 0:13:18- Well done, Cai.
0:13:18 > 0:13:19- Thanks.
0:13:24 > 0:13:28- Later, I make a pie with fruit - associated with America...
0:13:29 > 0:13:30- ..pumpkin.
0:13:30 > 0:13:33- And I'll make - some special doughnuts.
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0:13:38 > 0:13:38- Subtitles
0:13:38 > 0:13:40- Subtitles- - Subtitles
0:13:45 > 0:13:51- American diners selling burgers and - hot dogs are on every high street.
0:13:52 > 0:13:57- But the sugary rings are still - amongst the most popular foods.
0:13:57 > 0:13:58- DOUGHNUTS
0:14:02 > 0:14:06- In this country, - we like doughnuts filled with jam.
0:14:07 > 0:14:11- In America, they like - the ring shape...
0:14:11 > 0:14:14- ..with lots of different toppings.
0:14:14 > 0:14:18- Put flour in a bowl, - with sugar, dried yeast...
0:14:18 > 0:14:20- ..salt and butter.
0:14:20 > 0:14:23- You can do this by hand.
0:14:23 > 0:14:26- I'm having a lazy day.
0:14:26 > 0:14:29- Mix for a bit, - then add an egg and milk.
0:14:31 > 0:14:34- Let the machine - bring the dough together.
0:14:43 > 0:14:45- I think it's easier...
0:14:45 > 0:14:48- ..to tell if the dough - is ready with my hands...
0:14:48 > 0:14:51- ..than by watching it - in the machine...
0:14:51 > 0:14:54- ..and switching it on and off a lot.
0:14:54 > 0:14:57- It's a really soft dough.
0:14:59 > 0:15:01- I'll sprinkle some flour here.
0:15:03 > 0:15:05- I'll shape it into a tight ball.
0:15:08 > 0:15:11- Pull the edges into the centre.
0:15:13 > 0:15:17- Put the dough in a bowl - and cover with clingfilm.
0:15:19 > 0:15:22- It takes at least an hour to prove.
0:15:23 > 0:15:25- It has to double in size.
0:15:26 > 0:15:30- It will take a little longer - with the eggs, sugar and milk.
0:15:31 > 0:15:33- At least an hour, maybe two.
0:15:44 > 0:15:50- When the dough has doubled in size, - roll to a thickness of half an inch.
0:15:50 > 0:15:52- It's easy to cut doughnuts.
0:15:52 > 0:15:55- I have a large and a small cutter.
0:15:56 > 0:15:57- Cut the rings.
0:15:58 > 0:16:01- This is enough - to make six ring doughnuts.
0:16:02 > 0:16:07- You could use the leftover dough - to make more doughnuts.
0:16:09 > 0:16:13- Leave the doughnuts to prove - for 30 to 45 minutes.
0:16:15 > 0:16:19- In the meantime, - I have time to make jam.
0:16:19 > 0:16:23- Put 300g - of raspberries in a saucepan...
0:16:23 > 0:16:27- ..with 300g of jam sugar - and a little lemon juice.
0:16:28 > 0:16:33- Boil it fiercely for five minutes, - then take it off the heat.
0:16:33 > 0:16:37- This plate has been - in the freezer for ten minutes.
0:16:39 > 0:16:41- Check the jam is ready...
0:16:43 > 0:16:46- ..by putting a bit on the plate.
0:16:49 > 0:16:51- I'll let it cool.
0:16:53 > 0:16:57- This is how you know - it's ready and has set.
0:16:57 > 0:16:59- What should happen...
0:17:00 > 0:17:04- ..is the jam surface should - wrinkle and keep its shape...
0:17:05 > 0:17:07- ..when I pull my finger through it.
0:17:13 > 0:17:14- That's it.
0:17:16 > 0:17:17- That's ready.
0:17:20 > 0:17:22- Perfect.
0:17:23 > 0:17:27- To cook the doughnuts, - fill a saucepan with oil.
0:17:28 > 0:17:30- Heat to 170 degrees Celsius.
0:17:31 > 0:17:36- Put the doughnuts in carefully - and cook until they're golden brown.
0:17:52 > 0:17:54- Who doesn't like doughnuts?
0:17:56 > 0:17:59- The girls will help me - finish these sweet treats.
0:18:00 > 0:18:03- Cover the doughnuts with thin icing.
0:18:04 > 0:18:08- While it's wet, - be ready to decorate them.
0:18:09 > 0:18:11- Put anything you like.
0:18:11 > 0:18:12- Sweet toppings...
0:18:13 > 0:18:16- ..or bits of dried bacon.
0:18:16 > 0:18:17- Very American!
0:18:42 > 0:18:43- Yum!
0:18:45 > 0:18:46- ALL CHAT
0:18:53 > 0:18:54- Ooh, ay ay ay!
0:18:56 > 0:18:58- Yum yum!
0:18:59 > 0:19:03- My cousin Dave and his wife Pat - live in Morton, Illinois.
0:19:03 > 0:19:06- It's famous for its pumpkins.
0:19:06 > 0:19:11- The USA's biggest pumpkin - processing factory is located there.
0:19:11 > 0:19:16- Naturally, my American family - and I like pumpkin pie.
0:19:16 > 0:19:18- PUMPKIN PIE
0:19:20 > 0:19:24- For the crust, - mix 200g of plain flour...
0:19:25 > 0:19:28- ..115g of cold butter...
0:19:28 > 0:19:31- ..and half a teaspoon of salt.
0:19:33 > 0:19:37- Add four or five tablespoons - of cold water...
0:19:37 > 0:19:39- ..until the dough comes together.
0:19:40 > 0:19:44- I usually wrap the dough - and put it in the fridge to rest.
0:19:45 > 0:19:50- You can roll it straight away, - then put it in the fridge.
0:19:52 > 0:19:53- It saves time.
0:19:54 > 0:19:56- Sprinkle some flour.
0:19:57 > 0:19:59- Bring the dough together.
0:20:01 > 0:20:02- That's ready.
0:20:02 > 0:20:04- Grease a nine-inch pie plate.
0:20:05 > 0:20:09- Then roll the dough until - it's a bit bigger than the plate.
0:20:09 > 0:20:14- Place the dough carefully, making - sure it lies snugly on the plate.
0:20:15 > 0:20:19- I want about a centimetre - extra round the edge.
0:20:21 > 0:20:23- You'll see why now.
0:20:24 > 0:20:29- There's a traditional way - to decorate the crust.
0:20:34 > 0:20:37- Crimp the crust edge - then put it in the fridge to rest.
0:20:38 > 0:20:40- Now, you can prepare the filling.
0:20:41 > 0:20:45- In a bowl, - put 170g of caster sugar...
0:20:45 > 0:20:47- ..half a teaspoon of salt...
0:20:48 > 0:20:52- ..one teaspoon of cinnamon, - half a teaspoon of ginger...
0:20:52 > 0:20:54- ..and a quarter teaspoon of cloves.
0:20:55 > 0:20:59- In another bowl, - mix two eggs and one tin of pumpkin.
0:21:05 > 0:21:10- Make sure to pick a tin with - no added ingredients, like sugar...
0:21:11 > 0:21:13- ..or the pie will be much too sweet.
0:21:16 > 0:21:19- Mix it all, - then add the sugar and spices.
0:21:20 > 0:21:24- Slowly, add a whole tin - of evaporated milk.
0:21:29 > 0:21:33- Bake for 15 minutes - at 200 degrees Celsius...
0:21:33 > 0:21:37- ..then lower the temperature - to 160 degrees for 40 minutes.
0:21:38 > 0:21:40- It is traditionally eaten cold.
0:21:41 > 0:21:43- Let it cool down completely.
0:21:43 > 0:21:46- The only way to eat it - is with squirty cream.
0:21:47 > 0:21:49- No Michelin stars here!
0:21:52 > 0:21:53- Mmm.
0:21:54 > 0:21:57- It's much less sweet - than you'd expect.
0:21:58 > 0:22:02- The taste of the cinnamon - and ginger comes through.
0:22:03 > 0:22:04- It's really tasty.
0:22:05 > 0:22:09- It reminds me - of being with the family.
0:22:21 > 0:22:23- So who wants some pumpkin pie?
0:22:23 > 0:22:25- So who wants some pumpkin pie?- - Me!
0:22:26 > 0:22:27- That's beautiful.
0:22:47 > 0:22:49- CHEERS
0:22:49 > 0:22:51- Hooray!
0:22:52 > 0:22:54- It's coming out of your nose!
0:22:56 > 0:22:57- That's my boy.
0:23:01 > 0:23:05- For all the recipes, - visit the website.
0:23:10 > 0:23:15- Next week, I'm in Parma, Italy, - with an old college friend, Simona.
0:23:18 > 0:23:20- We visit a Parmesan factory.
0:23:21 > 0:23:22- Wow!
0:23:22 > 0:23:25- And I get a chance to cook - traditional recipes...
0:23:26 > 0:23:29- ..as well as tasting - lush Italian food.
0:23:55 > 0:23:57- S4C Subtitles by Gwead
0:23:57 > 0:23:57- .