Rhuthun Parti Bwyd Beca

-Subtitles

-Subtitles

-

-Subtitles

-I'm Beca.

-I'm going on a journey

-round our beautiful country.

-I want to share my recipes with you.

-I'm holding pop-up parties

-all over Wales...

-..from Llandudno to Llandeilo.

-I'll invite you to share my food.

-This is the type of food I love.

-It's tasty, simple

-and not too fussy.

-Today, I'm in Ruthin.

-Welcome to the party

-in the Vale Of Clwyd!

-We're having brunch in this lovely

-eatery in Rhewl, near Ruthin.

-Candelas are going to sing.

-We'll see what our audience

-has prepared for our competition.

-So let's get cracking!

-Brunch is becoming

-increasingly popular.

-I love meeting friends in the

-morning for good food and a chat.

-On our menu, a smoothie,

-but not as you know it.

-Sweetcorn fritters with bacon...

-..and eggs baked

-in a spicy tomato sauce.

-I love smoothies.

-I have one every morning.

-Our daughter Mari

-loves helping me make them.

-It's a great way

-to eat fruit and vegetables.

-And because I'm so busy, I can drink

-it while working in the kitchen.

-Here, I have frozen raspberries...

-..bananas, avocado...

-..and spinach.

-The ingredients might be a bit odd,

-but it's very tasty.

-I also have cashew butter.

-It's a good way of putting good fats

-and protein in the smoothie...

-..and, of course, into you.

-I'll serve it in small bowls

-rather than glasses.

-It will look much nicer.

-I'll decorate it with seeds,

-nuts and fresh fruit.

-I hope everyone will enjoy it.

-I'll chop the bananas first.

-I love bananas.

-They're the smoothie's base.

-Then I add avocado,

-with its healthy fats.

-I always keep frozen raspberries

-in the freezer.

-Then, I add cashew butter,

-iron rich spinach...

-..and almond milk,

-which is nice and sweet.

-Now, I'll decorate it.

-Use whatever you like.

-I love toasted almonds,

-pumpkin seeds...

-..chia seeds which are very trendy

-and full of omega-3 fats...

-..and sunflower seeds.

-That's it, a small bowl

-full of goodness.

-Delicious.

-I liked the seeds.

-It added something.

-It's different

-from my usual breakfast.

-I like the sauce in the middle

-and the pumpkin seeds.

-I really liked the seeds.

-It was very tasty.

-I felt I've had something healthy.

-I should make that

-more often at home...

-..rather than cereal

-and toast every morning.

-It's very different

-from our usual breakfast!

-We have eggs!

-It was very nice.

-I'm not good with vegetables.

-There were some in that.

-That's a win.

-I'd like to eat it every day.

-It was marvellous.

-I enjoyed the seeds and nuts.

-It made a big difference.

-I wasn't sure

-after the first mouthful.

-But the more I ate,

-the better it tasted.

-Very nice.

-John has bought us a machine.

-It sits on the floor by the fridge.

-We haven't tried it out yet.

-Maybe after this, we will.

-Next, a spicy titbit.

-There are similar recipes

-all over the world.

-In the middle east, it's shakshuka,

-in Mexico, huevos rancheros.

-Farmers eat this

-mid-morning in Mexico.

-It's perfect for our brunch.

-You'll love this recipe.

-It's cooked in one pan.

-It's simple and effective.

-Thinly slice an onion

-and a red pepper.

-Next, garlic.

-Fry for a for a few minutes,

-then add smoked paprika...

-..cumin...

-..a pinch of oregano...

-..and dried chillies.

-My secret ingredient

-is a glug of Worcester sauce...

-..before adding tinned tomatoes.

-Simmer for a bit,

-then add salt and pepper.

-I make a small dip in the mix,

-then add the eggs.

-Use the best eggs you can find.

-These colourful ones

-come from the Vale Of Clwyd.

-Bake in the oven

-until the eggs are soft.

-About ten minutes should do.

-With me is Ffion,

-head chef of this fantastic place.

-Thanks for letting me cook here.

-You're welcome.

-How long have you been cooking?

-How long have you been cooking?

-

-Almost fifteen years.

-I've been here for six months.

-I really enjoy

-cooking a range of dishes.

-What kind of food do you offer?

-What kind of food do you offer?

-

-Welsh rarebit, quiches, soups.

-We make a lot of cakes

-and cheesecakes.

-It's very popular.

-Yes. We're very busy.

-We offer breakfast,

-afternoon teas...

-..and a lot of different things.

-Thanks for letting us

-come here today.

-Will you help me by tasting this?

-Do you like eggs and spicy foods?

-Tuck in. I'll have some bread.

-Don't be shy!

-The eggs are perfect.

-Oops.

-Mm.

-Nice.

-There's a bit of kick at the end.

-There's Tabasco sauce,

-if you want more of a kick.

-Lovely.

-We have to feed thirty people!

-Are you ready?

-Are you ready?

-

-Yes!

-Brilliant.

-I'm not keen on spicy food.

-But with bread, that was very nice.

-It became less hot

-with every mouthful.

-Very nice.

-It was slightly spicy, but nice.

-I haven't had anything

-like that before. Very nice.

-The eggs were lovely.

-They were nice

-with the tomato sauce.

-It wasn't too hot. Just nice.

-It's important to use the best

-quality eggs for this recipe.

-I used these special eggs from Bryn

-and Carys's farm, down the road.

-Harrods, Fortnum And Mason

-and Harvey Nicks sell the eggs.

-Posh!

-What did you think of the recipe?

-Did you enjoy the eggs,

-or was it a bit spicy?

-I haven't had eggs like that before!

-I haven't had eggs like that before!

-

-Really?

-How do you usually eat eggs?

-I take it you eat a lot of eggs!

-Yes.

-Poached or boiled, or an omelette.

-It was different, and nice.

-I enjoyed it.

-I'm glad.

-We have two breeds of chickens,

-Cotswold Legbar and Burford Brown.

-The Burford Brown eggs

-are dark brown.

-The shell is quite thick.

-They were hard to crack.

-They stay nicely on the plate.

-It's a very nice egg...

-..especially if you like cooking

-Victoria sponges, for example.

-The colour is nice.

-The hens don't lay

-as many eggs as ordinary hens.

-But they're richer.

-Do certain hens lay blue eggs?

-Some are pink, white or green.

-Wow.

-The Cotswold Legbars.

-Are they always different?

-No, the same hen lays one colour.

-A black hen might lay

-a green or white egg...

-..and a white hen, a brown egg.

-We don't know which lays which eggs!

-That's brilliant.

-I can see why places in London

-like the attractive colours.

-They look pretty.

-Also, when I cracked them...

-..they were hard...

-..and I could tell they were fresh.

-The yolk was an amazing colour.

-I want to bake with them.

-I'm sure they're fantastic

-in a cake, as you said.

-Yes, they are.

-Thanks for coming today.

-I hope you enjoy yourselves.

-I hope you enjoy yourselves.

-

-Thanks.

-I might take some eggs with me!

-I might take some eggs with me!

-

-You're welcome.

-Thanks. Bye.

-Later, we'll see how well the people

-of the Vale Of Clwyd can cook.

-Candelas will sing for us.

-See you soon.

-.

-Subtitles

-Subtitles

-

-Subtitles

-I'm preparing brunch in Rhewl

-on the outskirts of Ruthin.

-The smoothies and spicy eggs

-went down well.

-I first tasted the main course

-with my family who live in America.

-It's sweetcorn fritters with bacon.

-Fritters are like small pancakes.

-I'll be adding sweetcorn

-for sweetness.

-It works perfectly with

-the salty bacon and feta cheese.

-They're fresh and easy to make.

-To start...

-..I'll add three quarters

-of the sweetcorn.

-I'm also using black beans.

-I find the fritters

-too sweet when I only use sweetcorn.

-You'll need self-raising flour...

-..black pepper, salt and

-an egg to bind the ingredients.

-Blitz the mixture.

-Add the rest of the sweetcorn,

-black beans...

-..finely chopped spring onions,

-a bunch of coriander...

-..and a red chilli for a kick.

-Fry the mixture in coconut oil

-for a minute each side until brown.

-I serve them with local bacon,

-a wedge of lime, feta cheese...

-..and a coriander leaf.

-Breakfast can be a greasy meal.

-This was nice and light.

-I'd never consider eating sweetcorn

-for brunch. It's delicious.

-Very nice.

-Delicious.

-I wouldn't normally

-put the ingredients together.

-Wow. The fritters were delicious.

-I'm not sure what was in them.

-But if it's nice, I'll eat it.

-There was sweetcorn in it.

-The combination of bacon and cheese

-was really nice.

-And now it's competition time.

-This time, the brief

-was a fruity pudding for brunch.

-I don't know who did what,

-but here is a brief taster.

-I made a roasted banana loaf...

-..with vanilla ricotta

-and raspberry compote.

-I thought it was different.

-My husband tried it and liked it.

-I made a lemon cheesecake...

-..with mascarpone, lemon,

-topped with fresh fruit...

-..and a sprig of mint.

-I made a meringue

-with roasted hazelnuts.

-I used fresh cream.

-There is also a bilberry compote.

-It's simple.

-It's one of my favourite puddings.

-I heard we had to prepare something.

-But I didn't have a lot of time

-last week.

-John makes porridge for breakfast.

-I boiled dried fruit in

-lemon juice to make the compote.

-I'm serving it with plain yoghurt.

-I tried to make it look better

-than when we have it for breakfast.

-Osian, the Candelas singer,

-is my fellow judge.

-Do you like sweet food?

-Do you like sweet food?

-

-Yes.

-Brilliant.

-I don't know who has done what.

-I don't know who has done what.

-

-They're here.

-They're sitting behind us!

-This is a roasted banana cake...

-..with vanilla ricotta

-and raspberry compote.

-It sounds fantastic.

-Shall we share one?

-I'm singing shortly

-so I don't want too much!

-Take a fork.

-Mmm!

-It's nerve-racking to have

-people looking at me eating.

-That's amazing.

-I can taste orange.

-I can taste orange.

-

-Wow.

-The compote is delicious.

-I can taste cinnamon.

-It's nice.

-That's a good start.

-That's a good start.

-

-Excellent.

-This is a lemon cheesecake.

-I like cheesecakes.

-This looks nice.

-Oops-a-daisy.

-I'll put a little bit there.

-That's really nice.

-That's really nice.

-

-I'm a fan.

-It's really light.

-It's really light.

-

-Yes.

-It's creamy.

-The biscuits are nice and crunchy.

-This is going to be hard.

-Because I'm a cheesecake fan,

-that's in first place.

-This is posh porridge.

-I usually have instant porridge.

-And me.

-Let's try it.

-Let's try it.

-

-I'll take a spoon.

-Wow.

-I can taste apple and yoghurt.

-That is posh porridge.

-There are more figs on the bottom.

-That would be nice for breakfast.

-It's hard.

-It's really hard!

-The biscuits are wonderful.

-There's one to go.

-This is a hazelnut meringue

-with bilberry compote.

-Let's go straight in with forks.

-Let's go straight in with forks.

-

-Thanks.

-I don't know where to start.

-There.

-Like that!

-What is it like?

-What is it like?

-

-Horrendous. Don't have any!

-That's nice and light.

-I don't know which one

-is my favourite.

-You've done very well.

-You've done very well.

-

-Congratulations.

-Keep going.

-Keep going.

-

-Sorry!

-You've tasted all of them.

-If you had to choose one,

-which would it be?

-I'm sorry, but I have to go

-for the cheesecake.

-I'd choose it in a restaurant.

-Turn the label around.

-Is the name here?

-Oh!

-Glenys Humphreys.

-Come here.

-Come up here.

-I'll come to you.

-Congratulations.

-It was very light.

-The biscuits were crunchy.

-Do you make it often?

-This was the third time.

-I'm sure everyone

-will want to taste it.

-Well done, Glenys.

-Well done, everyone!

-Thanks, Osian.

-Next time, I'm in Aberystwyth.

-I'm preparing tapas

-with Georgia Ruth.

-The series recipes

-are on the website.

-Thanks to the people

-of the Vale Of Clwyd!

-We'll party on with Candelas.

-Take it away, boys!

-# We'll go out for a walk

-# I'm coming after you

-# I'm coming

-# I get lost without trying

-# In your arms

-# I can never go that way again

-# No more working

-# No more playing

-# My world is now yours

-# While seawater is salty

-# And my hair grows

-# I'll look back

-# Look back

-# The feeling is still there

-# Like scars on my hands

-# We have to move on, move on

-# But which way am I going?

-# I've never been here before

-# The feeling

-# Is still there

-# Like scars

-# On my hands

-# We have to move on, move on

-# But which way am I going?

-# I've never been here before #

-S4C Subtitles by Gwead

-.