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I'm Lorraine Pascale and this is all about home cooking. | 0:00:02 | 0:00:05 | |
Comfort recipes that you can cook on crisp autumn days and chilly winter evenings | 0:00:05 | 0:00:09 | |
when you just crave food that nurtures. | 0:00:09 | 0:00:12 | |
I have loads of ideas - when you have time and when you haven't. | 0:00:12 | 0:00:16 | |
New twist on favourites, cosy classics and fresh ideas. | 0:00:16 | 0:00:20 | |
An inspiration from all over the globe, brought right back home. | 0:00:20 | 0:00:25 | |
And of course, I'll be showing you my know-how tricks and cheats. | 0:00:25 | 0:00:30 | |
This is relaxed and easy, autumn home cooking, | 0:00:30 | 0:00:33 | |
one of life's great pleasures and it feels good. | 0:00:33 | 0:00:36 | |
Some days home cooking for me is about getting a meal on the table as fast as possible | 0:00:39 | 0:00:43 | |
and others, it's about spending a little extra time | 0:00:43 | 0:00:46 | |
to make something extra special. | 0:00:46 | 0:00:49 | |
Either way, I'm always thinking about food that's simple and tasty. | 0:00:49 | 0:00:53 | |
So how about this? | 0:00:53 | 0:00:54 | |
Two of the easiest home-made canapes around, | 0:00:54 | 0:00:57 | |
sausage roll's big night out | 0:00:57 | 0:00:59 | |
and bacon and mature Cheddar cheese twisties. | 0:00:59 | 0:01:02 | |
The trick is to use ready-made puff pastry. | 0:01:02 | 0:01:05 | |
The flavours of Spain turn a hearty, slow-cooked rioja braised | 0:01:05 | 0:01:08 | |
lamb shanks with chorizo and garlic into something special. | 0:01:08 | 0:01:12 | |
It's delicious with my basic mashed potatoes and simple, of course. | 0:01:12 | 0:01:17 | |
And how about making French bread at home? | 0:01:17 | 0:01:20 | |
I think this beautiful wheat-stalk-shaped pan d'epi | 0:01:20 | 0:01:23 | |
with sea salt and olive oil doesn't look that easy to make, | 0:01:23 | 0:01:27 | |
but it is and it's totally divine too. And finally, | 0:01:27 | 0:01:30 | |
art meets home cooking in a very handsome, celebrating cake. | 0:01:30 | 0:01:33 | |
I call it my graffiti cake | 0:01:33 | 0:01:36 | |
because it's wrapped in a sugary ribbon of red graffiti. | 0:01:36 | 0:01:40 | |
So that's simple, made a little bit special | 0:01:40 | 0:01:43 | |
just like everything we're about to make and it's all easy. | 0:01:43 | 0:01:47 | |
When I was a kid and we went on school trips, | 0:01:59 | 0:02:02 | |
I'd always take a packed lunch from home | 0:02:02 | 0:02:04 | |
and in the packed lunch there would be a cheese triangle, | 0:02:04 | 0:02:07 | |
a packet of prawn cocktail crisps, an egg sandwich and a salami stick. | 0:02:07 | 0:02:12 | |
And I still love these, but today, I tend to make them into canapes. | 0:02:12 | 0:02:17 | |
I've got two canapes to make, both with ready-made puff pastry. | 0:02:20 | 0:02:24 | |
The first one, sausage roll's big night out | 0:02:24 | 0:02:27 | |
and the second one, cheese and bacon twisties. | 0:02:27 | 0:02:31 | |
Off to the kitchen! | 0:02:31 | 0:02:32 | |
I've got the egg wash here | 0:02:45 | 0:02:46 | |
and I'm going to brush lots of this all over the pastry. | 0:02:46 | 0:02:49 | |
I'm going to be quite pedantic about this. | 0:02:49 | 0:02:52 | |
I've actually measured it, so it is exactly 40 cm by 9 cm and | 0:02:52 | 0:02:57 | |
the nine is exactly half the height of one of these salami sticks, | 0:02:57 | 0:03:04 | |
and put the first one right in the middle. | 0:03:04 | 0:03:07 | |
Kind of squash it down a bit and then on this half, | 0:03:07 | 0:03:12 | |
just place the salami sticks, | 0:03:12 | 0:03:14 | |
so just about sort of, | 0:03:14 | 0:03:17 | |
a couple of centimetres apart, | 0:03:17 | 0:03:20 | |
all the way along. | 0:03:20 | 0:03:22 | |
Then, I'm going to brush the tops with the egg wash. | 0:03:24 | 0:03:27 | |
I want the pastry to stick on top. OK. | 0:03:27 | 0:03:32 | |
So, be really careful and then fold it over the top like that. | 0:03:32 | 0:03:38 | |
And then a bit of flour on the hand. | 0:03:40 | 0:03:42 | |
And then just in between, | 0:03:44 | 0:03:46 | |
I'm just going to press down. | 0:03:46 | 0:03:48 | |
You see, I've got a rogue one that doesn't want to stay. | 0:03:48 | 0:03:52 | |
I'll just cut him off. | 0:03:52 | 0:03:54 | |
They look like they're all tucked up in bed. | 0:03:54 | 0:03:57 | |
Now, I've got to manoeuvre them onto the baking tray. | 0:03:57 | 0:04:01 | |
So I'll take a pallet knife and then just slide it underneath, | 0:04:01 | 0:04:04 | |
ease it on... | 0:04:04 | 0:04:05 | |
and then very gently push it off. | 0:04:07 | 0:04:11 | |
Right, these have gone a little bit soft, | 0:04:11 | 0:04:14 | |
so I'm going to pop them in the freezer | 0:04:14 | 0:04:16 | |
for about 10 minutes to get them nice and firm. | 0:04:16 | 0:04:19 | |
Now I'm going to make the bacon and Cheddar cheese twisties. | 0:04:19 | 0:04:23 | |
So I'm going to roll out the puff pastry into a rectangle, | 0:04:23 | 0:04:27 | |
about half a centimetre thick | 0:04:27 | 0:04:29 | |
and cut the straggly bits off so the edges are nice and neat. | 0:04:29 | 0:04:32 | |
Then use a piece of bacon to work out the height of the pastry | 0:04:32 | 0:04:36 | |
and cut it to the right size. | 0:04:36 | 0:04:39 | |
Now mustard, it's English, a good dollop | 0:04:39 | 0:04:42 | |
and this gets brushed over like a coat of yellow paint. | 0:04:42 | 0:04:46 | |
Then Cheddar cheese. | 0:04:47 | 0:04:48 | |
Just gets grated all over. | 0:04:48 | 0:04:51 | |
It's mature Cheddar, so it's really tasty. | 0:04:51 | 0:04:53 | |
The bacon strips go on top, | 0:04:53 | 0:04:55 | |
leaving a couple of millimetres between them. | 0:04:55 | 0:04:58 | |
OK, a bit of flour on the knife means it doesn't stick when you cut between them. | 0:04:58 | 0:05:03 | |
You don't have to be exact when it comes to the numbers of twisties this makes, | 0:05:03 | 0:05:06 | |
it depends on the width of the bacon. | 0:05:06 | 0:05:09 | |
OK. Now for the twisty bit. | 0:05:09 | 0:05:10 | |
Scoop this up with a knife | 0:05:10 | 0:05:14 | |
and then just twist it. | 0:05:14 | 0:05:17 | |
It doesn't matter how many times you twist it, | 0:05:17 | 0:05:19 | |
it will unravel a little bit in the oven. | 0:05:19 | 0:05:24 | |
So I put these into the fridge for about ten minutes, | 0:05:34 | 0:05:38 | |
so they can get nice and firm. | 0:05:38 | 0:05:40 | |
So when they cook in the oven they hold their shape. | 0:05:40 | 0:05:44 | |
Great. | 0:05:46 | 0:05:48 | |
Now, I'm going to make myself a cup of tea while they're getting nice and hard. I'm parched. | 0:05:48 | 0:05:54 | |
Right, these are ready. | 0:06:05 | 0:06:08 | |
Really lovely and firm. | 0:06:08 | 0:06:11 | |
So these aren't normal sausage rolls that get cut like this. | 0:06:11 | 0:06:15 | |
These are cut this way. Like that. | 0:06:15 | 0:06:18 | |
It's really important that the dough's really nice and firm, | 0:06:18 | 0:06:22 | |
otherwise they'll just fall apart when you try and cut them. | 0:06:22 | 0:06:26 | |
I'll pop these on to the baking tray and just lie them down | 0:06:28 | 0:06:32 | |
and then I'm going to get my cheese straws out of the fridge | 0:06:32 | 0:06:35 | |
and then glaze the whole lot. | 0:06:35 | 0:06:37 | |
Yeah, lovely. | 0:06:40 | 0:06:41 | |
Slide these out. | 0:06:41 | 0:06:43 | |
Lots of egg wash and this just makes the pastry nice and shiny. | 0:06:45 | 0:06:48 | |
A bit more like that... | 0:06:51 | 0:06:53 | |
and when it comes to the sausage rolls, | 0:06:53 | 0:06:56 | |
I just tend to brush on the pastry, not on the sausages, | 0:06:56 | 0:07:00 | |
otherwise the cooked egg looks a bit strange | 0:07:00 | 0:07:02 | |
on the sausages when it comes out of the oven. | 0:07:02 | 0:07:06 | |
I'm just going to put these in the oven. | 0:07:06 | 0:07:08 | |
They need to cook for about 15 to 20 minutes at 200 degrees | 0:07:08 | 0:07:12 | |
and they're ready when they're lovely and firm | 0:07:12 | 0:07:15 | |
and they look that wonderful golden brown. | 0:07:15 | 0:07:21 | |
BEEPING | 0:07:24 | 0:07:25 | |
Perfect. Those are ready. | 0:07:27 | 0:07:30 | |
I guarantee one thing, | 0:07:36 | 0:07:38 | |
those are not going to last two minutes in this house. | 0:07:39 | 0:07:42 | |
I just love simple ingredients, wonderfully cooked. I give you Spain. | 0:07:54 | 0:07:58 | |
Now, when I first came to Barcelona and tasted the food, | 0:07:58 | 0:08:01 | |
it embodied everything I love about home cooking, | 0:08:01 | 0:08:04 | |
the flavours, the textures, the colours | 0:08:04 | 0:08:07 | |
and I guess that's where my love of all things Spanish began. | 0:08:07 | 0:08:10 | |
Gracias. | 0:08:13 | 0:08:14 | |
Mmm. | 0:08:25 | 0:08:26 | |
Now, it's tapas like these that are the very reason that I love Barcelona. | 0:08:26 | 0:08:32 | |
Simple ingredients that you can get easily back in the UK | 0:08:32 | 0:08:35 | |
that add that something special to my dishes. | 0:08:35 | 0:08:38 | |
Now this is one of my favourite ways to cook lamb shanks. | 0:08:51 | 0:08:57 | |
It has a real Spanish twist with rioja and chorizo. | 0:08:57 | 0:09:01 | |
Salt, a good amount of salt | 0:09:01 | 0:09:03 | |
and I might as well season them in the box... | 0:09:03 | 0:09:06 | |
and pepper. | 0:09:06 | 0:09:08 | |
I've got four shanks here and I've got to brown them. | 0:09:10 | 0:09:13 | |
Browning is a little bit of a faff, but it's a very necessary step. | 0:09:13 | 0:09:17 | |
It gives wonderful flavour to the finished dish. | 0:09:17 | 0:09:20 | |
And because I'm a little bit impatient, I like to use two pans. | 0:09:22 | 0:09:26 | |
And now I get on with the sauce. | 0:09:28 | 0:09:30 | |
Right, in a third pan, | 0:09:30 | 0:09:33 | |
I'm going to add rioja. Now I love rioja, | 0:09:33 | 0:09:36 | |
it reminds me of Spain and all those lovely holidays I've had there. | 0:09:36 | 0:09:40 | |
You need about 300 ml of this | 0:09:40 | 0:09:42 | |
and then balsamic, 250 ml of this. | 0:09:42 | 0:09:45 | |
Really strong smells coming off this. It's a wonderfully rich sauce. | 0:09:47 | 0:09:52 | |
It goes so beautifully with the shanks. | 0:09:52 | 0:09:55 | |
I'm going to put the lid on | 0:09:55 | 0:09:57 | |
and as soon as it's boiling, I'll take the lid off. | 0:09:57 | 0:10:00 | |
Now that is the colour you want, all over the lamb shank. | 0:10:01 | 0:10:06 | |
I'm going to pop them in the pot with the wine and vinegar. | 0:10:06 | 0:10:11 | |
Lay them all around like that. | 0:10:13 | 0:10:15 | |
I've got garlic, one bulb, or head. Just cut it in half and throw it in. | 0:10:18 | 0:10:23 | |
Two bay leaves, just rip them up and scatter them over, and two sprigs of rosemary. | 0:10:25 | 0:10:31 | |
I love that smell. A few pepper corns, and paprika. | 0:10:31 | 0:10:37 | |
There's already going to be flavour from the paprika in the chorizo which goes in later, | 0:10:37 | 0:10:41 | |
but I just want a real punch of flavour so I'm adding a bit of paprika as well. | 0:10:41 | 0:10:46 | |
About 300 ml of good beef stock. | 0:10:46 | 0:10:49 | |
The shanks won't be fully submerged in the liquid, but that's fine. | 0:10:49 | 0:10:54 | |
So I'll pop on a lid and then I'll put it in the oven for about two hours at 150 degrees. | 0:10:56 | 0:11:01 | |
Now I know this lamb sounds like it may not be easy, but believe me it is. | 0:11:03 | 0:11:07 | |
Everything goes into one pan and the oven does the work. I love that. | 0:11:07 | 0:11:12 | |
OK, so we've just got to get the chorizo ready. | 0:11:18 | 0:11:20 | |
I need 125 grams of this. | 0:11:20 | 0:11:22 | |
I'm using the ringed chorizo so it doesn't disintegrate when it cooks. | 0:11:22 | 0:11:27 | |
Now I'll just get the lamb shanks from the oven. | 0:11:27 | 0:11:30 | |
Ooh, these smell so good. | 0:11:34 | 0:11:37 | |
Yum. And then in goes the chorizo. | 0:11:41 | 0:11:44 | |
This adds amazing flavour. | 0:11:44 | 0:11:47 | |
And then I've got one onion just cut into rough wedges, | 0:11:47 | 0:11:53 | |
and two carrots. | 0:11:53 | 0:11:56 | |
I like to add a bit rosemary towards the end of the cooking time. | 0:11:56 | 0:12:00 | |
It just adds that extra flavour. | 0:12:00 | 0:12:01 | |
And then this goes back into the oven at 150 degrees | 0:12:01 | 0:12:06 | |
with the lid off this time so the sauce can reduce a bit. | 0:12:06 | 0:12:10 | |
Now I like to serve my lamb shanks with mashed potatoes. | 0:12:13 | 0:12:17 | |
I've got a really interesting way of making them | 0:12:17 | 0:12:20 | |
and it starts with putting them in the oven at 220 degrees for about an hour. | 0:12:20 | 0:12:25 | |
Right, I'm going to go and lay the table. | 0:12:25 | 0:12:27 | |
So, I'm going to drain that lovely sauce from the meat and vegetables, | 0:12:48 | 0:12:53 | |
and then whack up the heat and boil it down | 0:12:53 | 0:12:56 | |
to really thicken the sauce and intensify the flavours. | 0:12:56 | 0:13:00 | |
To add even more flavour, I normally pop in a bit of garlic as well. | 0:13:00 | 0:13:06 | |
Now I'm going to get on with making the mash. It's just so simple. | 0:13:06 | 0:13:10 | |
When the potatoes have had an hour in the oven, I cut them in half, | 0:13:13 | 0:13:17 | |
scoop out the flesh with nothing more technical than a spoon | 0:13:17 | 0:13:21 | |
and put it in a pan with a big knob of butter, | 0:13:21 | 0:13:23 | |
pinch of salt and a few twists of black pepper. | 0:13:23 | 0:13:26 | |
Then I turn the heat on low so the butter melts, and just stir it through with a fork. | 0:13:26 | 0:13:31 | |
So, that's the mash done. | 0:13:31 | 0:13:33 | |
The sauce is lovely and thick and now I'm going to plate up. | 0:13:33 | 0:13:37 | |
Take a big dollop of mash first. | 0:13:37 | 0:13:42 | |
Put it in the middle of the plate. | 0:13:42 | 0:13:45 | |
And a lamb shank. | 0:13:45 | 0:13:47 | |
I just like to prop it up against the potatoes, and make it look a bit fancy. | 0:13:47 | 0:13:51 | |
And then the vegetables with all that lovely chorizo, | 0:13:51 | 0:13:56 | |
and just pile those around. | 0:13:56 | 0:13:58 | |
Now this sauce is seriously good. | 0:14:00 | 0:14:03 | |
It's very, very rich so you don't need loads. | 0:14:03 | 0:14:06 | |
Look at that thick, syrupy sauce. | 0:14:06 | 0:14:10 | |
Right, now I'm going to get on with the other three. | 0:14:13 | 0:14:18 | |
When it comes to home cooking, I like to take basic ingredients and turn them into something special, | 0:14:42 | 0:14:47 | |
so in this bag, I've got flour, yeast, salt and oil | 0:14:47 | 0:14:52 | |
and I'm going to transform it into really cool French bread | 0:14:52 | 0:14:55 | |
like the ones you see in a bakery that people think they can never make at home. | 0:14:55 | 0:14:59 | |
At this time of year, I just think there's nothing better | 0:14:59 | 0:15:02 | |
than the smell of bread baking in the oven and eating it whilst it's still warm. | 0:15:02 | 0:15:06 | |
So this is going to fit the bill. | 0:15:06 | 0:15:08 | |
Right, so I need 275 grams of strong white bread flour. | 0:15:13 | 0:15:19 | |
Now, this bread, this pain d'epi is a beautifully-shaped French loaf. | 0:15:20 | 0:15:26 | |
So that's 275 there. | 0:15:26 | 0:15:28 | |
And then about a tablespoon of extra virgin olive oil, | 0:15:30 | 0:15:34 | |
175 ml of warm water. | 0:15:34 | 0:15:37 | |
There. And some yeast, one sachet. | 0:15:40 | 0:15:44 | |
And salt. | 0:15:44 | 0:15:46 | |
A nice big teaspoon of salt. | 0:15:46 | 0:15:49 | |
Adds loads of flavour. | 0:15:49 | 0:15:53 | |
And then just give it a mix. | 0:15:53 | 0:15:56 | |
I do sometimes make this on the machine, but it's great to make it by hand as well. | 0:15:56 | 0:16:01 | |
It should be this lovely, soft dough and the thing with bread is, it can have a mind of its own sometimes. | 0:16:01 | 0:16:07 | |
Sometimes it might need a bit more water, and sometimes a bit less, | 0:16:07 | 0:16:12 | |
and then just fold the edges into each other like that. | 0:16:12 | 0:16:17 | |
And then I'm going to put a bit of flour down. | 0:16:17 | 0:16:21 | |
Not too much because too much flour then alters the whole recipe. | 0:16:21 | 0:16:25 | |
Then knead it with the heel of the hand. | 0:16:25 | 0:16:29 | |
You've really got to work it to get all the proteins nice and stretchy and elastic | 0:16:29 | 0:16:34 | |
and that's what makes the bread so wonderful and chewy, | 0:16:34 | 0:16:36 | |
but it's also good for getting out the day's stress. | 0:16:36 | 0:16:39 | |
This needs to happen for ten minutes so I'm going to be a little while. | 0:16:40 | 0:16:45 | |
OK! That's ten minutes. | 0:16:56 | 0:16:58 | |
So I'm just going to test to see if it's ready. | 0:16:58 | 0:17:02 | |
Normally it is after a good ten minutes. | 0:17:02 | 0:17:04 | |
I fold all the outside bits inside then pick it up, | 0:17:04 | 0:17:08 | |
so you've got a nice taut ball. | 0:17:08 | 0:17:10 | |
Then take a floured finger and give it a little prod... | 0:17:10 | 0:17:15 | |
and when it springs back, that means it's perfectly kneaded. | 0:17:15 | 0:17:19 | |
I'm just going to roll it out like this. | 0:17:19 | 0:17:21 | |
You want quite a long and thin baguette and it doesn't have to be perfect by any means. | 0:17:21 | 0:17:27 | |
Just squashing down because it's quite stretchy. | 0:17:27 | 0:17:30 | |
That's it. That's fine. | 0:17:30 | 0:17:32 | |
So a bit of flour first on the tray. | 0:17:32 | 0:17:36 | |
And then slide it on to the tray. | 0:17:36 | 0:17:40 | |
Right, now I'm going to cover this with some clingfilm, | 0:17:40 | 0:17:45 | |
which has been oiled and the oil is so the clingfilm doesn't stick when you try and take it off. | 0:17:45 | 0:17:52 | |
So, I want to create a warm and cosy environment for the bread to rise. | 0:17:53 | 0:17:59 | |
This goes by the oven for about half an hour to 45 minutes, | 0:18:00 | 0:18:05 | |
until it's almost doubled in size. Now tidy up. | 0:18:05 | 0:18:09 | |
Sometimes the flour can be a real pain to get off the work surface, so - secret weapon. | 0:18:10 | 0:18:16 | |
It's a simple plastic scraper, you can get them at most kitchen shops | 0:18:16 | 0:18:20 | |
and it's one of my essential bits of kit. | 0:18:20 | 0:18:21 | |
More of those later on! | 0:18:21 | 0:18:24 | |
OK, so this is now ready. | 0:18:25 | 0:18:27 | |
Obviously it's got a lot bigger, but the way I test to see if it's ready | 0:18:27 | 0:18:31 | |
is...floured finger again - | 0:18:31 | 0:18:34 | |
and give it a prod and then the dough just springs back | 0:18:34 | 0:18:37 | |
just about half-way, so I'm going to shape the bread. | 0:18:37 | 0:18:40 | |
Just take a pair of scissors. | 0:18:40 | 0:18:42 | |
Snip, about a 45 degree angle at the top of the bread | 0:18:42 | 0:18:47 | |
and a bit lower, snip again. | 0:18:47 | 0:18:49 | |
Move that to the left, and just keep snipping all the way down the bread. | 0:18:50 | 0:18:56 | |
There. It gives you this lovely shape of a wheat stalk. | 0:19:00 | 0:19:04 | |
I'll put a bit of oil on top, give it a nice crust and help the salt stick on. | 0:19:04 | 0:19:09 | |
Then just a little bit of salt on top. This just gives extra flavour, | 0:19:11 | 0:19:15 | |
and it makes it look nice. | 0:19:15 | 0:19:18 | |
I always sprinkle flour on top of my bread because it gives a lovely bakery feel. | 0:19:18 | 0:19:23 | |
This needs to go in the oven for about half an hour at 200 degrees | 0:19:23 | 0:19:26 | |
and I like to create a steamy environment in the oven, | 0:19:26 | 0:19:30 | |
this helps the bread to rise before a crust forms. | 0:19:30 | 0:19:33 | |
You can use ice cubes, but another good thing to use is just spray. | 0:19:33 | 0:19:40 | |
So...I'm just going to give it a good spray. | 0:19:40 | 0:19:43 | |
This is just cold tap water. | 0:19:43 | 0:19:46 | |
It doesn't have to be ice-cold or anything. And close it. | 0:19:46 | 0:19:49 | |
And I'll pop this in. | 0:19:49 | 0:19:52 | |
There you are. Job done. | 0:19:55 | 0:19:57 | |
This is ready. | 0:20:08 | 0:20:10 | |
It smells really good. | 0:20:11 | 0:20:14 | |
I like to serve this just in the centre of the table where everyone can help themselves. | 0:20:14 | 0:20:20 | |
Now, it's not only home cooking ingredients that I like to keep simple, it's also the kit. | 0:20:31 | 0:20:37 | |
At home, I've got a mixer and a blender, but the rest of my kit is really pretty basic. | 0:20:40 | 0:20:47 | |
But I think there are a few essentials that you need as part of your home cooking kit. | 0:20:47 | 0:20:52 | |
One big professional chef's knife. | 0:20:52 | 0:20:55 | |
This size is my favourite and I do so much with it. | 0:20:55 | 0:20:59 | |
A paring knife for things like hard veg, a small serrated edge knife | 0:20:59 | 0:21:04 | |
for cutting soft food like tomatoes, | 0:21:04 | 0:21:06 | |
a steel to sharpen knives, really strong kitchen scissors | 0:21:06 | 0:21:10 | |
for spatchcocking chicken and snipping herbs, | 0:21:10 | 0:21:12 | |
and sauce pans, small, medium, and large. | 0:21:12 | 0:21:16 | |
I tend never to use more than three in a recipe, and, of course, frying pans. | 0:21:16 | 0:21:20 | |
Now I like the not non-stick variety as I find browning meat is much more efficient in them. | 0:21:20 | 0:21:27 | |
Baking trays and roasting tins and bowls too in different sizes, | 0:21:28 | 0:21:31 | |
and it's useful if they're heat and cold resistant. | 0:21:31 | 0:21:34 | |
And those are my home cooking essentials. | 0:21:34 | 0:21:38 | |
Making a cake is so much about home cooking for me - | 0:21:43 | 0:21:50 | |
from the most simple Victoria sponge | 0:21:50 | 0:21:53 | |
to the most amazing creation that no-one thinks you could make. | 0:21:53 | 0:21:56 | |
This is my graffiti cake. | 0:21:56 | 0:22:00 | |
It's a layered sponge covered in butter cream | 0:22:00 | 0:22:04 | |
and then wrapped in this sugar, graffiti band. | 0:22:04 | 0:22:07 | |
There's a fun fiddly bit in the middle, | 0:22:07 | 0:22:11 | |
but other than that, it's really simple | 0:22:11 | 0:22:14 | |
and I'm right in the middle of making one now. | 0:22:14 | 0:22:16 | |
Right, here it is. | 0:22:23 | 0:22:26 | |
I've done the first layer of icing, | 0:22:28 | 0:22:30 | |
but I've got to take you back a bit to show you how I made the sponge. | 0:22:30 | 0:22:34 | |
It's a simple sponge | 0:22:35 | 0:22:37 | |
and the first step is to cream 200 grams of both soft brown sugar | 0:22:37 | 0:22:40 | |
and butter with the seeds of a vanilla pod and an egg. | 0:22:40 | 0:22:43 | |
Then add 200 grams of self-raising flour in three batches, | 0:22:44 | 0:22:48 | |
alternating with three eggs added one by one. | 0:22:48 | 0:22:51 | |
Then that gets divided between two eight-inch sandwich tins | 0:22:53 | 0:22:57 | |
and baked at 180 degrees for 25 to 30 minutes. | 0:22:57 | 0:23:02 | |
The moment the cakes are done, I brush them with sugar syrup, | 0:23:02 | 0:23:06 | |
which is equal amounts of sugar and water boiled for two minutes. | 0:23:06 | 0:23:10 | |
Then they go into the fridge for 20 minutes to harden up | 0:23:10 | 0:23:13 | |
so I can ice them more easily. | 0:23:13 | 0:23:16 | |
So the icing is 400 grams of softened butter, | 0:23:19 | 0:23:22 | |
beaten really well until light and creamy, | 0:23:22 | 0:23:24 | |
with 800 grams of icing sugar and a few drops of vanilla extract. | 0:23:24 | 0:23:29 | |
And now the fun bit! | 0:23:32 | 0:23:34 | |
You take loads of the butter cream | 0:23:34 | 0:23:36 | |
and spread it all over the sides and the top of the cake. | 0:23:36 | 0:23:39 | |
Spread it liberally at first and then smooth out the edges | 0:23:39 | 0:23:42 | |
and over the top to give a neatish first layer. | 0:23:42 | 0:23:45 | |
Then I pop it into the fridge for the first layer of the butter cream to become hard. | 0:23:45 | 0:23:51 | |
Right, so that's where I'm up to. Now I'm going to get on with the second layer. | 0:23:51 | 0:23:57 | |
So I just need a big dollop of butter cream on top | 0:23:57 | 0:23:59 | |
and then just smooth it around, | 0:23:59 | 0:24:02 | |
and then get a bit more and then just plaster it round | 0:24:02 | 0:24:06 | |
and just keep the pallet knife moving from side to side, | 0:24:08 | 0:24:11 | |
sort of wiggling it to and fro. | 0:24:11 | 0:24:13 | |
Take the pallet knife straight like that against the cake, | 0:24:13 | 0:24:18 | |
one hand on this side | 0:24:18 | 0:24:20 | |
and then turn the turntable around like that. | 0:24:20 | 0:24:24 | |
And then hopefully the sides will become smooth | 0:24:26 | 0:24:29 | |
and I do ice the cake board as well. | 0:24:29 | 0:24:31 | |
It gives a bit of extra height. | 0:24:31 | 0:24:33 | |
Right, I'm going to get on with the graffiti. | 0:24:33 | 0:24:36 | |
So I've got 250 grams of granulated sugar in here | 0:24:39 | 0:24:43 | |
and I'm going to add to that about 130 ml of cold water, | 0:24:43 | 0:24:47 | |
and then 130 grams of liquid glucose. | 0:24:49 | 0:24:53 | |
Now you can get this from most supermarkets, | 0:24:53 | 0:24:56 | |
but you can use golden syrup as well. | 0:24:56 | 0:24:58 | |
The sugar needs to dissolve and once it has, you can whack up the heat. | 0:24:58 | 0:25:02 | |
This is going to take between five and 15 minutes to be ready, | 0:25:04 | 0:25:07 | |
so you have to test the sugar solution every five minutes. | 0:25:07 | 0:25:10 | |
So, get a teaspoon with some water in a mug. | 0:25:10 | 0:25:14 | |
Dip the teaspoon in the solution and you plunge it back in the water | 0:25:14 | 0:25:19 | |
and then you pull it out... | 0:25:19 | 0:25:21 | |
and then give it a test. | 0:25:21 | 0:25:23 | |
And it should be rock hard when it's ready. | 0:25:23 | 0:25:27 | |
So, obviously, not there yet. | 0:25:27 | 0:25:29 | |
Now, this is after about 12 minutes. | 0:25:34 | 0:25:37 | |
It is coating the back of the spoon, | 0:25:37 | 0:25:40 | |
but it's still a little bit soft. | 0:25:40 | 0:25:42 | |
Now it is ready. Look at that. | 0:25:46 | 0:25:48 | |
Rock solid and if I tap it... | 0:25:48 | 0:25:50 | |
..it's very hard. | 0:25:52 | 0:25:53 | |
Now I'm going to get on with the graffiti. | 0:25:53 | 0:25:55 | |
I add a couple of drops of vanilla extract. | 0:25:55 | 0:26:01 | |
And then some colouring. | 0:26:03 | 0:26:04 | |
I love red. | 0:26:04 | 0:26:07 | |
Now just mix it in by swirling it around | 0:26:07 | 0:26:10 | |
and then carefully pour it into this heat-proof jug. | 0:26:10 | 0:26:15 | |
You need to let the bubbles subside a bit and then it's ready to use. | 0:26:15 | 0:26:20 | |
I need to make a band that goes all the way around the cake, | 0:26:21 | 0:26:25 | |
so I'm going to try and make it in one go. | 0:26:25 | 0:26:28 | |
I've got these mats here, you can get them from the supermarket, | 0:26:28 | 0:26:31 | |
but you can just use baking parchment or greaseproof paper. | 0:26:31 | 0:26:34 | |
So I'm going to start at one end, | 0:26:34 | 0:26:37 | |
and there is no correct way of how to do the graffiti. | 0:26:37 | 0:26:42 | |
But I just like to do circles. | 0:26:42 | 0:26:45 | |
Just go round and round. | 0:26:45 | 0:26:48 | |
When I get to the end, I just go back on myself. | 0:26:48 | 0:26:51 | |
Often it comes off in one piece. Sometimes it doesn't! | 0:26:51 | 0:26:56 | |
I try and make the strands quite thick | 0:26:56 | 0:26:58 | |
because the really thin ones just tend to snap. | 0:26:58 | 0:27:01 | |
Bizarrely, I find this very therapeutic. | 0:27:01 | 0:27:05 | |
It does harden quite quickly and just as it starts to go hard, | 0:27:05 | 0:27:10 | |
that's when you have got to pick it up and wrap it around the cake. | 0:27:10 | 0:27:13 | |
Right, I'm happy with that. | 0:27:13 | 0:27:15 | |
So I've got a little bit left. | 0:27:15 | 0:27:18 | |
So on this mat, I'm going to pour | 0:27:18 | 0:27:21 | |
and give you this, hopefully, perfect circle. | 0:27:21 | 0:27:25 | |
And there. | 0:27:26 | 0:27:28 | |
Then... take one of these. | 0:27:28 | 0:27:31 | |
A lollipop. | 0:27:36 | 0:27:37 | |
Right. It's ready. | 0:27:37 | 0:27:39 | |
Just really carefully peeling off the back. | 0:27:39 | 0:27:46 | |
It really needs three pairs of hands. | 0:27:46 | 0:27:49 | |
Wrap it around like that, | 0:27:52 | 0:27:55 | |
and the warmth from the sugar syrup | 0:27:55 | 0:27:57 | |
will just help it stick nicely to the butter cream. | 0:27:57 | 0:27:59 | |
So far, so good. | 0:28:01 | 0:28:04 | |
Then the excess, cut it with some scissors. | 0:28:04 | 0:28:08 | |
You can hear it crunching. | 0:28:08 | 0:28:10 | |
Great! | 0:28:14 | 0:28:15 | |
There you have it. | 0:28:15 | 0:28:17 | |
Impressive, but simple. | 0:28:17 | 0:28:18 | |
My graffiti. | 0:28:18 | 0:28:20 | |
Now that's got my name on it. | 0:28:23 | 0:28:26 | |
Subtitles by Red Bee Media | 0:28:36 | 0:28:39 |