All language subtitles for Nadiya.Bakes.S01E03.Savoury.Bakes.720p.iP.WEB-DL.AAC2.0.H.264-DRi

We all know life can be tough
but when I bake, somehow,

it makes me
feel that little bit better.

A soothing slice of cake,

double-layered deliciousness,

the smell of freshly made bread...

Oh!

..the comforting crunch of a biscuit
straight out of the oven.

Sometimes, when you want
something really sweet,

you want it to hit the spot.

For me, baking really is my
happy place,

and I want
it to be yours too,

which is why I'm returning
to my first true love.

It's the little details
that make it look beautiful.

You're going to love it!

From easy everyday treats...

Oh, gosh, that's good!

..to indulgent desserts to share...

Sometimes, you've got to just throw
all the chocolate at it.

..there will be bakes
for every occasion...

Oh, my goodness!

..plus, I'll be showcasing some of
the bakers and pastry chefs

I most admire from across the UK.

Once I've finished a cake, it's
that kid in a sweet shop moment.

I love that.

So let's bake, eat and be happy.

Today, my delicious savoury bakes

that will leave everyone
begging for more...

Look at it! Look at it!

..my ridiculously
tasty baked noodles...

This is when I really love my oven.

..a fun pepperoni tear and share -

all the best bits of a pizza
and a loaf of bread...

Pull apart heaven!

..plus a taste of summer

wrapped up in my foolproof
shortcrust pastry.

Perfect to eat in the sun!

When it comes to baking, sweet
dishes often grab all the attention,

but I love salty and
spicy flavours.

So step aside, sugar -

the spotlight's on savoury.

A hot home-made pie is one
of life's greatest pleasures,

and this recipe is perfect
if you want to treat your loved ones

to a luxurious meal.

My puff pastry pithivier
filled with spiced chicken,

pink peppercorns and glorious melted
brie is the most indulgent pie ever.

Who doesn't love a pie?

I absolutely love pies.

I'm making a pithivier.

It's not like a PIE!

It's like a... pie.

Traditionally, this French
domed pastry pie was a sweet treat,

but I'm giving it a savoury
makeover,

starting with four cloves
of garlic and an onion.

My dad, who ran restaurants forever,

he watches the show back.

If he gets those close-ups
of the onions being chopped,

he literally shouts at the telly.
He's like, "Go on, girl!"

So he is really proud
because he's the one who taught me

how to use a knife properly.

Everything else was my mum.

Straight in. Just toasting the
garlic, and then in with the onion.

You want to get them lovely
and golden.

Don't be afraid to take them
this far,

because this is going to add
bags and bags of flavour.

I've got chicken thigh.

I'm using chicken thigh
because it doesn't dry out.

It will just take on this lovely
caramelised colour and flavour.

And now for the real star
of the show -

four tablespoons of pink
peppercorns to add some sparkle.

Aren't they just little jewels?

This is, like, the standout spice
in this pie

because that pink peppercorn has
that lovely, fruity, spicy flavour

that you can't get
from anything else.

Think happy thoughts!

As soon as the chicken's cooked,

pop in the peppercorns and,
as I like sweet with my savoury,

100g of dried cranberries.

There might be some brie later,
is all I'm saying.

And you know brie and
cranberries work really well.

So I'm going to add those
right at the end.

So that's the filling done.

And now I'm just going to pop
it straight into the bowl.

Now, this is really important
because what we want to do

is make sure that our filling is
completely cold.

Now for the case. I love making
pastry, but puff pastry takes hours.

So, for this recipe,
I'm using shop-bought.

I love this stuff.

It just makes pie-making
a little bit easier

because I just have to cut it out.

So I'm going to use a template.

That's all you need, 25 centimetres.

I'm using the base of a cake tin.

You can find a plate -

no problem.

Cut around it for the base,

and it's really crucial
to make your top

a fraction bigger
than the bottom

so you can fully enclose
your delicious filling.

How easy is that?

I've got brie.

Sounds good, right? Right.

Put a whole - a whole! -
not half, not a quarter,

not just a little bit,
the entire brie into the centre.

This isn't just any old pie -
it's pretty special.

And then we are just going to grab
spoonfuls of this deliciousness...

..and pop it around the edge.

Are you guys with me?

Do you see what's happening here?

It's really important to make sure
that your pastry's cold,

but your filling is cold too.

If you add hot filling
to cold pastry,

it'd just be a hot, melty mess.

And pie is all about the shape.

Use egg yolk to glue the pieces
of puff together.

Commit all in one go. Just
going to whack that on the top.

It's on, it's on.

Make sure you've got
any air bubbles out.

It's so simple, so simple to make.

It makes no sense to not
make it beautiful.

We're going to scallop the edges,
and it's really simple.

Back of a knife,

use your fingers as a guide,

and then just go all the way
round and just scallop the edges.

It goes from being just any old pie
to something really special.

It already looks really good,
but we're not done yet.

We are going to glaze all over.

You can glaze with a whole egg, but
when I'm making a pie like this,

I just want to use the egg yolks

because it gives you a lovely,
dark, shiny pastry once it's baked.

Just look at that colour.

And if it wasn't already pretty
enough,

just using the tip
of the knife and just...

I'm not
going all the way through,

I'm just scoring the top
to just create those lovely lines.

It's the little details,
just making the effort

to make it look beautiful,

like rays of sunshine.

Then just pop
it into your preheated oven.

My deceptively simple puff pastry
pithivier

is a little bit of sunshine on a
plate

with a hidden surprise that cannot
fail to make you smile.

Oh, yes!

Look at it! Look at it!

Oh, my goodness!

Oh, look at that!

If you want to go for something
a little bit fancy,

a little bit luxurious with a
massive melty bit in the middle,

this is the pie.

Delicious, flaky puff pastry, pink
peppercorn chicken, sweetness

of the cranberries,
and then that oozy brie centre.

This is the pie of pies.

Next, a super-tasty loaf
that's so foolproof,

you'll feel like a pro.

Baking bread always
makes me so happy,

and this cheeky little loaf has all
the flavours of pizza

and is so much
fun to tear and share.

My Pepperoni Pull Apart is loaded
with cheese, tomato and fresh basil,

all the gorgeous fluffiness of bread
with the punchy flavour of pizza -

a match made in baking heaven.

I love baking,

and this is one of my simple
recipes

that takes bread
to a whole other level.

To start with, I'm going to add
400g of self-raising flour.

Traditionally, you'd bake bread
with strong bread flour,

but don't let anyone tell
you

that you can't use the flour
you've got at home,

because you can use it.

Now, I'm going to add 7g
of fast-action yeast,

and I'm going to drop that on one
side of the flour.

So then I'm going to add a teaspoon
of salt

to the other side of the bowl.
Salt doesn't like yeast.

If I add the salt on top
of the yeast,

it will just start
killing it straight away.

Remember that yeast is alive.

It's like child number one
and child number three

don't really get along always,

so just keep them apart.

Add a tablespoon of caster sugar
and some dried oregano.

Now, you know me.

I don't like washing,

so I am just going to use my dough
hook for my mixer.

I've got to use it anyway!

You could also use this dough
as a really good pizza base.

And then just create a little well
in the centre.

I've got 300 mls of lukewarm water.

Not hot, not cold, just warm.

It means it just starts to activate
that yeast.

Cold, and it has to work too hard.

Too hot, and you're
going to kill it.

Bring the ingredients together and
then you can either knead by hand

or let the mixer do the work.

Six minutes, and it's done.

OK, that's ready.

Look at that.

That dough is stretchy and soft.

Right, now it's got to prove.

There's something very addictive

about mucking around with dough
and making bread.

It feels like magic.

And we need to let the yeast weave
its spell. Cover it in a tea towel,

find a really sunny warm spot
in the house

and then leave that to prove till
it's doubled in size.

Baking bread does take time

but, for me, that's part of the joy.

It's moments like this when I can
switch off, relinquish control

and just wait for the dough
to do its thing.

Look at that.

You can definitely see
when it's doubled in size.

And if you've got any bread-baking
fears,

right now you should be really happy
because it's happening.

Let's knock the air
out of this dough.

Any pockets of air
could ruin the shape.

Go! It's gone.

Go, go, go!

It's not aggression, guys -
it's just bread baking.

Anywhere where you get to use
your hands and watch things change,

that's what I love
about bread baking.

So I've got my rolling pin.

Lots of flour, because it is
still quite a sticky dough.

So we want a rectangle shape, and
I'm not even going to measure it.

I'm just using a standard
size cheese slice.

I'm going to use eight of these -
four across, two down.

Anything that tastes like pizza
is a winner for me.

So I am going to use
a tomatoey hot sauce,

just because it's easy. Then cheese.

So we've got our eight
slices of cheese.

Perfect measuring, I would say.

And then the all-important
spicy pepperoni. Two per slice.

This is fun!
You're going to love it!

And top it off with some
gorgeous fresh basil.

Now, here comes the clever bit

where this regular loaf becomes
a pull-apart.

Chop it up into squares.

So this is the best bit. OK.

Let me roll up them sleeves.

Grab the square

and, you know, don't worry
if it feels like it's coming apart.

You made this dough -
it's your dough.

Own it. And then fold it
in half and push it in.

When it's baked, it'll
look like a single loaf,

but you'll have the sheer
pleasure

of being able to rip
it apart with ease.

If you've never baked bread before,
do this.

Make something fun.

Make something memorable.

Put your loaf somewhere warm
and prove it for 15 minutes

before it goes in the oven.

I love baking bread on a lazy day
when I'm not pushed for time.

Oh, yes!

Look at that! Whoo!

Ha! Ha! Ha! Ha!

Look at all of those layers
that we folded.

And now, just to finish it off,

I'm going to give
it just a quick brush

with some good olive oil.

Stick it in the middle of the table

lovely and hot,

straight out of the oven,
and you get your hands in

and you pull it apart.

My Pepperoni Pull Apart
has all the tastiness of pizza,

but with the added bonus

of being able to tear and share
it with your favourite people.

You tear it and you don't share
it sometimes.

Fresh oregano-flavoured bread
coupled with basil, cheese -

pull apart heaven!

There is literally nothing finer
than a freshly baked loaf,

and I salute those master bakers
who are up at the crack of dawn

to bake our daily bread with love
and pride.

In Ingleton, North Yorkshire,

king of sourdough Dan Nemeth makes
the sort of bread I dream about.

I'm really passionate about bread.

It's a really, really enjoyable
thing that I do.

Dan supplies Michelin-star
restaurants

as well as hungry locals, and his
most popular loaf

is an
award-winning beetroot sourdough.

We have people travelling from all
over the country

just to buy one
or two or maybe more.

Unlike most breads, sourdough
doesn't use commercial yeast.

Instead, in order to rise, it needs
a starter -

a fermented flour and water mix
containing natural yeast.

So this is our age-old one.
We keep them in buckets this big.

This has a nice, fermenty, fruity
sort of smell.

It's really active,
is that one now.

We've released the
beetroot sourdough.

We kept entering awards
and winning awards with it,

so it's pretty much earnt
its respect as a loaf of bread.

It makes me feel ace to know
that we've created that.

And I love making it. Flour, water,
salt to start off with.

And the most important thing -
our really active sourdough starter.

Ooh! The beetroot, we add
in two stages.

We have fresh, grated beetroot.

And then we also use cubed beetroot.

Sometimes, we're after more
beetroot,

a bit more flour,
whichever we're after.

It's normally just more beetroot.
The more beetroot, the better.

I am a total bread obsessive.

You know, you never stop learning.

I love the way a dough behaves.

Every single one's different.

Including proving, each individual
loaf takes three days

from start to finish.

And Dan stretches and folds
every one by hand

to strengthen the gluten.

I don't have to look at
what I'm doing.

I'm just doing it.

I'm feeling the dough
and how it's behaving.

I can feel it fighting against me.

I don't want it to fight.

I want it to work with me.

Sometimes, you do need that,

just that extra little slap
at the end.

You want it to go into the oven,

when you slash it,
you want it to go boof!

My passion comes from just who I am,
really, it's just a way of life.

I don't think I'd be happy
if I wasn't baking.

40 minutes in the oven

and the beetroot sourdough
is baked to perfection.

Really happy with them,
really nice crust.

It's going to be really nice
and tasty, that.

And they smell really, really good.

Really nice.

If you're making bread at home,
if you're making bread with friends,

if you're making just a simple
pizza, it'll always turn out

a million times better

if you care for it, if you love
it, if you nurture it.

The key to making great bread
is just passion.

And Dan's bread is a total testament
to his skill and dedication.

Savoury bakes don't have to stop
at dough.

Here's a really cool recipe
that breaks all the rules.

One day, I got fed up of baking
the same old ingredients,

so I baked noodles. Bonkers?

I know, but absolutely delicious.

My spicy teriyaki chicken with fresh
chilli, spring onions and coriander

is so good, you'll forget there's
any other way to cook noodles.

There is not one wok in sight.

We are making these noodles
in the oven.

We're taking away all the faff
and just making it really easy

and really simple.

That's what I love about
this recipe.

You'll need hot
water and, for sweetness,

30g of brown sugar.

Then a savoury hit - a drop of soy
sauce and not one, not two,

but six cloves of garlic.

We're not mucking around here.

Don't make any plans to kiss anyone.

Whatever dinner is, it has to be
something

that just packs loads of flavour.

Maybe it's just a mum thing.

Every time they eat something,

I want them to say,
"Mum, yours is the best".

Grate in some ginger -

no need to peel it -

and some chilli flakes - as much
as you like.

Maybe a little bit more.
Ah! That'll do.

You now know how to make
a teriyaki marinade.

I'm using chicken thighs,

but this salty-sweet marinade works
brilliantly

with just about anything -

salmon, halloumi, the world's
your oyster.

Oh, yeah!

Look at how easy this is.

Look how simple this is.

And sometimes I just want
to kiss my oven.

Bung it in, take it out,
dinner's done.

It is such a life-saver. Before
we can add the noodles,

the chicken needs to cook at
180 degrees for 25 minutes.

It just smells out of this world!

Oh, my goodness!
That smells so good!

This only needs ten more minutes,
and dinner will be ready.

So I am just lifting off my bits
of chicken.

And now for our noodles.

Yes, it's true.

We are actually going to bake
these noodles.

It's doable. It's a thing, guys.

You can do it.

So I'm just going to open
these up.

Encourage them to sink
into the marinade,

add some hot
water and pop your chicken on top.

This is great, because it just helps
to push the noodles down.

Then it's back into the oven
for ten minutes.

This is the easiest meal
you could ever hope to make.

I've got just enough time
to prepare some toppings -

chilli, spring onion and coriander

for even more of a flavour hit.

Sometimes, I do things like this,
and I think,

noodles baked - not going to work.

I'll change this or I'll tweak that,

and I think that's all a part
of finding confidence with baking,

is to practise, to get it wrong,
to make mistakes and learn.

OK. Here we go.

Ooh!

The smell is incredible!

It smells so good!

Look! These noodles
have been to the disco!

And they have just absorbed
all of that delicious flavour -

the garlic, the ginger, the chilli,
the soy. Sprinkle on the toppings

and finish with sesame
seeds for taste and texture.

You are going to love this recipe.

This is what it's all about.

I love baking cakes in my oven,

but when my oven can do
stuff like this,

like the unusual,
like baking noodles,

this is when I really love
my oven.

Doesn't it look delicious?

And it's all mine!

My tray-baked Teriyaki Chicken
Noodles are so easy

and pack such a flavour punch, you
may never reach for your wok again.

When you plate something like that -
I mean, that looks delicious,

that looks like I took loads of time
and lots of effort,

and you know and I know it was so
easy,

so simple and baked in an oven.

Look at that! I know you're jealous!

Those noodles are so yummy!

Stop boiling your noodles.

Bake them every single time.

That is absolutely delicious.

It's just like a flavour explosion.

I love experimenting, but nothing
beats the feeling

of mastering the baking basics.

Pastry is a big part of baking,
and it's actually quite easy,

and this recipe is going to make
you feel like a pro.

My savoury galette with sweet cherry
tomatoes, anchovies and capers,

all wrapped up in a buttery,
home-made shortcrust pastry.

If you're afraid of making
pastry, it's not that hard.

So I'm going to show you how I make
this delicious, very simple pastry.

I've got 125g of plain flour.

And then I'm going to add 100g of
chickpea flour.

You can make it all with
plain flour - absolutely fine.

But this adds flavour and colour.
Pinch of salt.

And then I've got 100g
of unsalted butter.

Using our fingertips,

we're just going to rub
the butter in.

The reason why you don't
stick your whole hand in

is because the palm of our hands
are quite warm.

If you go in, you're just
going to melt the butter.

Just gently crumble it in

so we get what looks
like fine breadcrumbs.

As much as I can go and
buy pastry from the shops,

I really like making pastry.

Anything where you add a little bit
of extra effort, it makes you happy.

It brings you joy.

Just make a little well
in the centre.

Add a couple of tablespoons
of water.

And get my hands in, and just bring
that dough together.

And the action here isn't to push
and knead - it's just to squeeze.

See what's happening?
It's clumping together.

That's what you want.

That is as simple as it gets -

a few ingredients, a little
bit of instinct,

and that is the inspiration not
to go out and buy pastry.

Now it needs to chill,

so I've got plenty of time
to make my moreish filling.

And this is as simple as it gets.

First thing I'm going to add
is anchovies,

and I'm going to use
the oil in the can.

And just using
the back of the spoon,

just melt that anchovy down.

And this is going to act
as our seasoning

so we don't need to add any salt.
Grate in a clove of garlic...

..and for a hit of sweet,
some delicious cherry tomatoes.

I could leave it exactly as it is,

and it's got bags of flavour.

But I want to add more.

I want to bulk it up and I want
to make it even more delicious,

so I'm going to add a dash
of paprika.

I'm going to add some
tamarind paste.

And I always have this stuff
in my fridge

because it's sweet and it's tart.
Brown sauce has got tamarind in it.

If you don't have tamarind paste,
stick some brown sauce in.

And then we are going to add
a tin of sweetcorn.

She said what? She's going
to add a tin of sweetcorn?

Can you tell I have children?

But look at the colours, right?

This is like adding sunshine
to your dish.

It's going to be good.

So I'm going to just turn
that off

and then I'm going to let
that just cool down a little bit.

By now, your pastry
should be perfectly chilled.

What I love about making galette
is, it's free-form,

which means every galette you make
will be a little bit different.

And I love that.

What I want is a roughish circle.

It doesn't have to be perfect.

We're not using any template.

But what is important is that
you get kind of an even thickness.

And what I'm going for is
about five millimetres.

All that means is that
it bakes evenly.

Pop it on a tray lined
with baking paper,

and here comes my secret weapon
in the taste department.

I always have some hummus knocking
around in the back of the fridge.

And I love to use it wherever I can.

But this adds creaminess.

No, it's not traditional,

but when did that ever stop me?

So we add a thin layer of the hummus
right in the centre.

Now let's load it up with
that tangy filling.

This is really going
to pop with flavour.

This is where the galleting
is happening.

Watch.

So you take the edge and then
you literally just fold it over,

and then just take another side

and then just kind
of fold that over.

And if you get little cracks,
just fix it, and then go over again.

It's just happening.

And that's why you get a different
shape every single time.

Doesn't that look really pretty?

For something that's meant
to be rustic,

I think it's quite beautiful.

To guarantee a crispy base, preheat
another baking tray in the oven

and just slide this one on top.

It really works.

Oh!

I love the smell of cooked pastry.

It's going to be delicious,
but I'm not finished yet.

Flavour, flavour, flavour!
I just love capers

because you get that
"Whoa, this is tasty"!

And then, just to finish
it off, some basil.

You know me - I can't stop.

And that's it - simple,
easy Tomato Gallete,

perfect in every which way,
but perfect to eat in the sun.

My bright and beautiful Tomato
Gallete is guaranteed

to transport you to a happy place.

This is the kind of thing that,
you know what, is great

to have for dinner.

But if you are going to go out
for a picnic

or you've got a whole crew load of
people who want to eat it,

then do it in the sun

because it makes it all the more
tasty.

OK, all that's left to do is to cut
the galette.

Let's eat it. Come on.

Can you hear that pastry?

Can you see that?

The pastry and the
tomato and the hummus.

Mm! That packs a lot of flavour.

For so few ingredients,
it really does pack a punch.

Right. Who's going to have some?
Come on.

I can't eat all this on my own.

I'm halfway through it and
it's been about five seconds!

There's plenty more where
that came from.

I love those capers.
Tasty, right? Mm-mm-mm-mm-mm!

NADIYA LAUGHS

And that's a wrap.

Next time, it's one of our
favourite ingredients - chocolate.

I'm making the best brownies ever...

I just want to pick it up and go,
"arg"!

..a chocolatey twist on a classic...

Sometimes, you've got to just throw
all the chocolate at it.

..and a magical flan
that never ceases to amaze me.

Look at that!