Pennod 4 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!

-Good morning! Come in.

-After the Second World War...

-..Dad's aunt married an American

-and moved there to live.

-I have a lot of relatives

-in Missouri and Illinois.

-We're a close family and enjoy

-getting together in Wales or the US.

-The food they cooked

-influenced me a great deal.

-Breakfast is important and egg

-casserole is a favourite recipe.

-EGG AND SAUSAGE CASSEROLE

-I start by cutting

-the crust off a loaf.

-Use any kind of white bread,

-nothing too expensive or fussy.

-The bread will soak up

-the egg in the dish.

-You can use the crusts in stuffing,

-so don't throw them...

-..or give them to ducks

-and make their day.

-Cut five slices into small cubes.

-Then grate 115g of cheese.

-I use two kinds of cheese.

-Red Leicester...

-..and Cheddar.

-Use any cheese in your fridge.

-I use these because

-they remind me of American cheese.

-If vegetarians join you,

-don't add sausages or bacon.

-You could use spinach,

-spring onions, tomatoes or peppers.

-Any of these would be tasty.

-Put twelve eggs in a bowl...

-..250ml of milk,

-one tablespoon of dried mustard...

-..salt and pepper...

-..and whisk well.

-Fry 450g of sausage meat.

-Add it to the bread cubes.

-Sprinkle the cheese on it,

-then add the eggs.

-Mix, then put more cheese on top.

-Leave in the fridge overnight.

-In the morning, heat the oven

-to 180 degrees Celsius.

-Let the casserole

-reach room temperature...

-..before putting it

-in the oven for 40 minutes.

-The best way to serve this

-is with breakfast biscuits.

-My cousin Dan

-is just the person to help.

-He has come to Wales

-for Nan's birthday.

-Wow!

-Wow!

-

-I've prepped everything.

-He's an expert at eating these.

-When did you last make biscuits?

-When did you last make biscuits?

-

-A year and a half, maybe.

-We've been on a buttermilk

-pancake kick lately!

-Oh!

-This is great-aunt Irene's recipe.

-Rub cubes of butter in flour,

-some baking powder...

-..a pinch of salt

-and a spoonful of caster sugar.

-That feels amazing.

-After adding milk,

-bring the mix together.

-Roll to a thickness

-of about an inch and a half.

-Cut into circles.

-Brush only the top with egg wash.

-Try not to let it

-drip down the side.

-That'll stop it

-from puffing up in the oven.

-Egg is like glue when it cooks.

-Beautiful.

-Beautiful.

-

-Right!

-You can work for me anytime.

-You can work for me anytime.

-

-I'd love that.

-Brush them with egg again

-after five minutes.

-Then bake at a high temperature

-for twenty minutes.

-Here's another breakfast recipe.

-This is sausage gravy,

-or country gravy.

-The fried sausage meat has been

-chopped up into small pieces.

-I've drained the fat away.

-I've made a white sauce

-with the fat...

-..adding some butter,

-flour and milk.

-I've also added a little

-cayenne pepper, salt and pepper.

-It's really easy.

-I know it sounds odd to have

-sausage gravy for breakfast.

-But it's really traditional.

-It's perfect with breakfast

-biscuits and egg casserole.

-I do hope the family likes it.

-All that's left to do is get

-everyone round the table, and eat.

-Do you want a spoon, Mari?

-That smells nice.

-I hope it tastes as good as yours!

-Beca, you've outdone yourself.

-This is wonderful.

-Oh, boy. Those eggs

-are just delicious.

-BURGER AND ROLLS

-Now I'll show you

-how to make burgers.

-I love burgers.

-I don't know why,

-but there's nothing better...

-..than having a burger with

-loads of toppings when I eat out.

-Add 250g flour

-and 4g of dried yeast.

-Put the salt in the opposite side

-of the bowl, but not on the yeast.

-It will kill the yeast

-before it starts to work.

-I add some sugar too...

-..and butter.

-I put sugar, butter

-and milk in the recipe...

-..because I want the bread

-to be a bit more luxurious.

-Add 100ml of milk...

-..and 70ml of water.

-You could do this in a machine,

-using the dough hook.

-But this dough

-doesn't get too sticky.

-I'll do it with my hands.

-I don't have flour

-or oil on this surface.

-Just knead it until it's smooth.

-People often ask if there's special

-technique for kneading dough.

-Every baker has their own style.

-I always say...

-..use any technique you like.

-The important thing

-is to knead the dough.

-You want to work the gluten...

-..which will make the dough prove...

-..so it's a nice

-structure when it bakes.

-Knead it for at least

-five to ten minutes...

-..depending on how quickly you work.

-You'll know when it's ready.

-You'll see the difference.

-It's really sticky now.

-It'll be smooth in five minutes.

-It will bounce back when I touch it.

-That's ready.

-Pull it into a tight ball.

-Pull a bit from the side

-into the middle.

-Keep going round like this.

-Once it's ready,

-put some oil in the bowl.

-It'll be easier

-to take the dough out later.

-Let it prove for at least an hour.

-This has doubled really well.

-I'm happy with it.

-I love the smell of yeast.

-It's amazing.

-Roll and divide the dough

-in four parts.

-Grease the tin.

-Then roll the pieces in balls

-and place on the tin.

-Leave to prove

-for another half hour.

-Mix an egg with a pinch of salt

-and brush the surface.

-Scatter sesame seeds over them

-and bake for 15 to 18 minutes.

-The best way to make burgers

-is to keep things simple.

-All you need is good quality beef...

-..a pinch of salt and pepper...

-..and a hot frying pan.

-Fry the burgers for two minutes,

-press flat and flip over.

-Put a cheese slice on the burgers.

-Add a drop of water

-then put the lid on for 30 seconds.

-I like burgers with plenty of

-mayonnaise, lettuce, red onions...

-..tomato and gherkins.

-On the other half, I put

-American mustard and tomato sauce.

-I'm really happy with this.

-It looks lush.

-Mmm.

-A good burger is a meal in itself.

-Burger restaurants

-are very popular.

-Cai Pritchard is the owner

-of Got Beef in Cardiff.

-Here are some

-of his favourite creations.

-Cheese, fries, secret sauce.

-That's top secret.

-Peanut butter and beer jelly.

-Is that your favourite?

-Is that your favourite?

-

-Yes.

-I wasn't sure if I'd like it.

-I haven't heard of peanut butter

-with a burger before. That's OK!

-Heisen Burger.

-Why are the onions blue?

-It's because

-of the series Breaking Bad.

-You have to watch it

-to find out why.

-OK! I haven't, but I will.

-We cook them in beer,

-then add another ingredient.

-It's top secret.

-I'll tell you afterwards.

-I'll tell you afterwards.

-

-Everything's blinking top secret.

-Ha!

-Right, doubles now.

-Right, doubles now.

-

-Oh!

-The one and only Bronut,

-exclusively for you.

-It's only on the menu occasionally.

-It's only on the menu occasionally.

-

-Amazing!

-Two doughnuts with bacon sprinkled

-on top, bacon inside and cheese.

-Heart attack in a bun!

-Heart attack in a bun!

-

-Pretty much!

-I'm a bit scared

-and a bit excited about tasting it.

-Right.

-Mmm!

-It works so well!

-I think it's my favourite.

-You have to make sure

-there's enough bacon.

-It cuts through

-the sweetness of the doughnut.

-Yes.

-I don't usually like too much

-sweetness. I like savoury food.

-But the salt cuts

-through the sugar. It works.

-Well done, Cai.

-Thanks.

-Later, I make a pie with fruit

-associated with America...

-..pumpkin.

-And I'll make

-some special doughnuts.

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-American diners selling burgers and

-hot dogs are on every high street.

-But the sugary rings are still

-amongst the most popular foods.

-DOUGHNUTS

-In this country,

-we like doughnuts filled with jam.

-In America, they like

-the ring shape...

-..with lots of different toppings.

-Put flour in a bowl,

-with sugar, dried yeast...

-..salt and butter.

-You can do this by hand.

-I'm having a lazy day.

-Mix for a bit,

-then add an egg and milk.

-Let the machine

-bring the dough together.

-I think it's easier...

-..to tell if the dough

-is ready with my hands...

-..than by watching it

-in the machine...

-..and switching it on and off a lot.

-It's a really soft dough.

-I'll sprinkle some flour here.

-I'll shape it into a tight ball.

-Pull the edges into the centre.

-Put the dough in a bowl

-and cover with clingfilm.

-It takes at least an hour to prove.

-It has to double in size.

-It will take a little longer

-with the eggs, sugar and milk.

-At least an hour, maybe two.

-When the dough has doubled in size,

-roll to a thickness of half an inch.

-It's easy to cut doughnuts.

-I have a large and a small cutter.

-Cut the rings.

-This is enough

-to make six ring doughnuts.

-You could use the leftover dough

-to make more doughnuts.

-Leave the doughnuts to prove

-for 30 to 45 minutes.

-In the meantime,

-I have time to make jam.

-Put 300g

-of raspberries in a saucepan...

-..with 300g of jam sugar

-and a little lemon juice.

-Boil it fiercely for five minutes,

-then take it off the heat.

-This plate has been

-in the freezer for ten minutes.

-Check the jam is ready...

-..by putting a bit on the plate.

-I'll let it cool.

-This is how you know

-it's ready and has set.

-What should happen...

-..is the jam surface should

-wrinkle and keep its shape...

-..when I pull my finger through it.

-That's it.

-That's ready.

-Perfect.

-To cook the doughnuts,

-fill a saucepan with oil.

-Heat to 170 degrees Celsius.

-Put the doughnuts in carefully

-and cook until they're golden brown.

-Who doesn't like doughnuts?

-The girls will help me

-finish these sweet treats.

-Cover the doughnuts with thin icing.

-While it's wet,

-be ready to decorate them.

-Put anything you like.

-Sweet toppings...

-..or bits of dried bacon.

-Very American!

-Yum!

-ALL CHAT

-Ooh, ay ay ay!

-Yum yum!

-My cousin Dave and his wife Pat

-live in Morton, Illinois.

-It's famous for its pumpkins.

-The USA's biggest pumpkin

-processing factory is located there.

-Naturally, my American family

-and I like pumpkin pie.

-PUMPKIN PIE

-For the crust,

-mix 200g of plain flour...

-..115g of cold butter...

-..and half a teaspoon of salt.

-Add four or five tablespoons

-of cold water...

-..until the dough comes together.

-I usually wrap the dough

-and put it in the fridge to rest.

-You can roll it straight away,

-then put it in the fridge.

-It saves time.

-Sprinkle some flour.

-Bring the dough together.

-That's ready.

-Grease a nine-inch pie plate.

-Then roll the dough until

-it's a bit bigger than the plate.

-Place the dough carefully, making

-sure it lies snugly on the plate.

-I want about a centimetre

-extra round the edge.

-You'll see why now.

-There's a traditional way

-to decorate the crust.

-Crimp the crust edge

-then put it in the fridge to rest.

-Now, you can prepare the filling.

-In a bowl,

-put 170g of caster sugar...

-..half a teaspoon of salt...

-..one teaspoon of cinnamon,

-half a teaspoon of ginger...

-..and a quarter teaspoon of cloves.

-In another bowl,

-mix two eggs and one tin of pumpkin.

-Make sure to pick a tin with

-no added ingredients, like sugar...

-..or the pie will be much too sweet.

-Mix it all,

-then add the sugar and spices.

-Slowly, add a whole tin

-of evaporated milk.

-Bake for 15 minutes

-at 200 degrees Celsius...

-..then lower the temperature

-to 160 degrees for 40 minutes.

-It is traditionally eaten cold.

-Let it cool down completely.

-The only way to eat it

-is with squirty cream.

-No Michelin stars here!

-Mmm.

-It's much less sweet

-than you'd expect.

-The taste of the cinnamon

-and ginger comes through.

-It's really tasty.

-It reminds me

-of being with the family.

-So who wants some pumpkin pie?

-So who wants some pumpkin pie?

-

-Me!

-That's beautiful.

-CHEERS

-Hooray!

-It's coming out of your nose!

-That's my boy.

-For all the recipes,

-visit the website.

-Next week, I'm in Parma, Italy,

-with an old college friend, Simona.

-We visit a Parmesan factory.

-Wow!

-And I get a chance to cook

-traditional recipes...

-..as well as tasting

-lush Italian food.

-S4C Subtitles by Gwead

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