All language subtitles for Nadiyas.Everyday.Baking.S01E05.Weekend.Breakfasts.1080p.WEBRip.x264-CBFM

Baking really is one of
the best things in life.

Who can resist the
joy of a warm cookie...

And I can tell you, it
is absolutely delicious.

..the pleasure of a creamy sponge...

That looks gorgeous.

...or the comfort of a roast dinner?

Sometimes it's the simple
things that we love the most.

So in this series, I'll
be celebrating the everyday.

Elevating ordinary bakes
into extraordinary treats.

This bake is so easy,
anyone can do it.

When I cook things
that are really fast,

I feel really accomplished.

From family meals that let
the oven take the strain...

If you are looking for an epic
bake, you came to the right place.

..to fun-packed weekend brunches...

All that delicious flavour.

Just look at it!

..and the simplest
of celebratory sweets.

That is the magic of baking.

Plus, go-to favourites from some
of the best bakers in Britain.

Cos I love what I'm doing,
it's bringing me joy.

This is baking for you, for me
and the people you love

for every day of the year.

This week, my very best weekend
breakfasts for those times

you really want to
make a meal of it...

This is the smell that
gets the kids out of bed.

..a fresh new spin on a smoothie...

You and I now have made soup
acceptable for breakfast.

..and wait for it...

..a fry up on a pizza.

But why didn't we
think of this sooner?

But first I've got the
prettiest, tastiest recipe

that's ideal for
breakfast on the go.

At the weekend,

we love going on long walks,
and the big question is always

what are we going to eat?

The answer? Granola breakfast cups.

# Breakfast in the field

# The day means a lot. #

My beautiful fruit and nut
baskets filled with yoghurt,

herbs and flowers are just the
thing for a weekend alfresco feast.

Monday to Friday,
it's very much kind of...

..eat, fuel, go.

Go, go, go. Get stuff done.

Weekends for us
are about being slow,

about taking the two days to
kind of just gather ourselves,

enjoy each other.

The crucial element is making my own
bespoke granola, which is so easy.

It just allows you to
put in what you like.

Often when I buy granola,

there's always something in
there that I'm like, "No, thanks."

And we just get these piles
of nuts that you don't want

or dried fruit that you
don't want, or raisins.

It's the raisins for me.

I'm starting with the
wet ingredients,

100g each of unsalted
butter and of soft brown sugar.

Plus three tablespoons
of golden syrup

heated until the butter
and sugar have melted.

This is going to add sweetness.

But it will work really well to
kind of stick everything together.

Then it's onto the dry ingredients.

200g of oats.

100g of sunflower seeds.

And the same amount of walnuts.

But it's all about
personal preferences.

I find, like, you know,
the big bits of almonds,

I don't like that.

So when I make my own granola,

I like to kind of
chop everything up.

And now for the dried fruit,

I like fruit that's
a little bit tart

because it just kind of
balances the sweetness.

So 50g each of
blueberries and cherries

and a teaspoon of ground
cinnamon for some oomph.

Cinnamon just adds
this kind of sweet note,

like a scent, a spice.

Nothing overpowering.

Smells really good already.

Add the wet ingredients
to the dry and mix together.

Then it's time for cup creation.

First, put a heaped tablespoon
of the granola into all 12 holes

of a standard muffin tin.

We're going to have to
compress this granola.

You want to get as much
in there as possible.

Now to shake the cups.

Grab a rolling pin, and press
the end into each hole in the tin.

It's so simple.

And you can see we're
creating this little cavity

in which we're going to fill
with all of our breakfasty goodness.

Time to bake my gorgeous
fruit and nut nests.

We buy really expensive
boxes of granola.

And, actually, it's so easy to make.

Pop it in an oven and
bake it till it's dry,

put it in an airtight container,

and that's it, you've got
your freshly made granola

the way you like it.

Let's get them out.

That smell.

Toasted.

Golden.

To help the cup stay crisp,

I'm going to give
them a chocolate lining

using 100g of the
dark stuff melted over a bain-marie.

What I'm going to do is brush
the insides with the chocolate

to create a edible waterproof seal

to stop our yoghurt
making our cups soggy.

Engineering, food style!

Drop a bit of the
chocolate into the middle.

And then just brush the inside.

Any excuse for a bit of chocolate.

And now...

..we have a little granola cup

with a layer of
chocolate on the inside.

This is a weekend breakfast, if
ever I make a weekend breakfast.

And then my favourite part,

filling the cups with
yoghurt, fruit and herbs.

Strawberry with mint
is one of my favourite.

Or go with whatever combo
floats your boat or basket.

Do not be scared by herbs.

Herbs and fruit work
really, really well together.

Make it enjoyable,
make it memorable,

but most importantly,
make it delicious.

I love edible flowers.

It's a lovely way to add
decoration to anything

and really, kind of, make it sing.

Can we just take a moment to
revel in what has to be

the most beautiful
breakfast you have ever seen?

Almost too good to eat.

My beautiful baskets are a
fabulous fusion of soft yoghurt,

nutty cereal and smooth chocolate,

simply bursting with freshness.

Blooming brilliant!

Breakfast isn't supposed
to be this gorgeous.

I'm going in.

Mm. Mm, mm, mm.

Crunchy sweet granola.

That hit of sharp blueberries
and dark cherries,

and then that layer
of chocolate and, of course,

the yoghurt, and the fruit,
and the herbs in a cup.

I reckon you guys are going
to be making these every weekend

for the rest of your lives.

Next, I'm going a bit
out there with a breakfast

that's as gorgeous to gaze on
as it is delicious to devour.

At the weekend,

it's fun to make everything a little
bit more special,

so why not take
your everyday croissant

and turn them into
coconut croissants,

and take your kiwi fruit
and make it into kiwi soup?

My vibrant fruit filled
smoothie in a bowl,

partnered with crispy
coconut croutons

makes a brilliant brunch treat.

# I love you truly

# Truly... #

This is like having pudding
for breakfast,

and you know that can't
be a bad thing at all.

First thing I want to start
off with is the croissant croutons.

Just rip up four
shop-bought croissants.

First thing I'm going to start
off with is the croissant.

You can make loads of these,

and then just pop them
in an airtight container.

Anything that is worthy
of sitting on your lap

in front of a telly is a good snack.

And this has made it there.

That's how good they are.

To really ramp up the flavour,

drizzle over 75g
of melted coconut oil.

It's going to really help
to crisp up the croissants.

Next, four tablespoons
of demerara sugar.

I love using this kind
of sugar to add texture.

You're left with
crunch and sweetness.

Add in a tablespoon
of desiccated coconut.

Normally, I would toast my coconut
before using it in anything.

They will toast naturally
in the oven with the croissants.

Give it all a mix until well
combined and bake till crispy...

# And it's all right
and it's coming along

# We got to get right back
to where we started from. #

..whilst I get on with
my souped up smoothie.

I love a fruity breakfast,

so this is a really
fun way to eat fruit.

Not only is it tasty,
it's made out of kiwis,

my kids favourite fruit,
and it's green!

Into a blender pop eight
chopped and frozen kiwis.

For ease, leave the skin on.

Trust me, you can't taste it,
and it's good for you too.

Plus 80g of frozen spinach.

I love adding green wherever I can.

A little bit of hidden goodness.

But the reason why I like
to freeze it in advance

is you get slushy-like texture,
which is exactly what you want.

I always have mint leaves,

so I'm going to add a good handful.

For extra zing, the
juice and zest of a lime.

This is going to add a little
bit of a tartness, a freshness,

and it will keep that green colour.

For sweetness, add
three tablespoons of honey,

add 50g of porridge
oats for an energy boost,

plus 250ml of apple juice.

And blitz.

That's it. How beautiful is that?

This takes the humble
smoothie into a world of its own.

We've reinvented it as a soup.

It's like freshly mown
grass, but delicious.

By now, my coconut croutons
should be moreishly crunchy.

And can you see the
coconut that's toasted?

Oh, my goodness.

Just that alone.

A swirl of yoghurt for balance,

plus a swish of honey to sweeten.

Then for texture and tartness,

150g of frozen
raspberries

smashed into little pips,
bursting with flavour.

And that's it.

If anything says weekend, it's this.

You and I now have made soup
acceptable for breakfast.

Cold, savoury soup?

Not for me.

But cold, sweet soup?

Every day.

I'm off.

My vibrant fruit filled
smoothie partnered with

crunchy coconutty
croutons is a super way

to spoil yourself once in a while.

See, when I said kiwi soup,
you were thinking,

"Kiwi what?
What is she talking about?"

This is what I'm talking about.

# Just one look at you

# And I know it's gonna be

# A lovely day. #

Smooth kiwi soup, fresh and zesty.

And then you've got the complete
other end of the spectrum,

crispy, crunchy,
golden, buttery croissant.

There is a little bit
of everything in here,

and that's what
breakfast is all about.

Someone who truly understands
the pleasure

a good breakfast can
bring is Kitty Tait,

whose brilliant bakes
are bringing crowds

to her hometown in Oxfordshire.

Usually we sell out
within two, three hours.

I'll try one of those. Brilliant.

Thank you. You're welcome.

One of these.

Kitty has just turned 18,
and she's been running a bakery

alongside her dad, Al,
for over three years now.

Today I'm going to be making
za'atar honey and feta swirls.

They are sweet, they are salty,
they're slightly nutty.

They are the dream pastry.

And they are especially
perfect for breakfast.

There is so many things
that I love about baking.

I love how tactile it is.

I love that it's always
going to be delicious.

But Kitty's journey to
joyous baking hasn't been easy.

When I was 14, I
started to really struggle

with anxiety and depression.

I couldn't leave the house,
I couldn't get out of bed.

And then I watched my
dad make a loaf of bread,

and at first, it just looked
like this anaemic, sludgy gloop.

And then the next morning this gloop
was suddenly bubbly and alive,

and I fell head over
heels in love with it,

and I started to bake one loaf,
then another, then another,

and I was like baking
four loaves a day.

So we started to give
it away to neighbours.

People really, really loved it,
so they asked for more.

The better my bread got,
the better my mental health got.

Looking good, feeling good.

Before I roll it, I beat it a bit.

That just helps it.

It means when you roll it out,
it's that little bit easier.

I decided to crowdfund, and six
months from baking my first loaf,

I opened a bakery.

This is really lovely local honey,

and when it bakes, all this honey
is just going to caramelise,

and the za'atar's
just going to toast,

and then the feta is just going
to get really lovely and crispy.

Breakfast is why I wake up in the
morning, if I'm honest.

I'm like, "Ooh,
what am I going to have?"

Just take a moment.

Just breathe.

And you don't have to
think about anything but

your za'atar and feta swirl.

And luckily, Kitty's dad, Al,
is on hand to check her pastries

taste as good as they look.

I'll have the middle.

SHE GIGGLES

I'd be disappointed if you didn't.

Mm.

Mm-hm. Mm.

That's a big mouthful.

Very good.

Breakfast of Kings.. Mm-hm.
..or bakers.

Absolutely lovely. That's
£2.50 added to the family tab.

I think it's the ultimate
breakfast treat, to be honest.

You've got everything.
You tick every box.

You've got cheese, you've got honey,

you've got a little herby zestiness.

What more do you want in life?

Breakfast is one of
life's great joys,

as my next recipe
proves only too well.

I don't know about you,
but there's one thing that I always

end up with too much of,
and that is bananas.

And you can't turn all of
them into banana bread, can you?

# Feel like jumping

# Ooh, ooh

# Lord, I feel like shouting. #

My caramelised fruit and nut wraps

bruleed with cinnamon sugar and
drizzled with ooey-gooey chocolate

are a scrumptious way
to start off your weekend.

This is what I love
about this recipe is because

it's simple and it's easy.

It uses things that you've already
got in the house.

And weekends,
I always think what smell,

what deliciousness is going to
drag the kids out of their beds?

And it's usually this.

First the key ingredient, bananas.

And I've got a handy hack
to get them in the best shape

for this recipe.

You want an overripe banana,
cos they're lovely and sweet.

If you need to ripen them, pop them
in the oven, a couple of minutes.

When my kids were little, when
you used to get those brown bits

on a banana, I would said,
"Oh, you're so lucky!"

That's chocolate!

And they would eat it up,
and they'd get really happy.

Yeah. Sorry, kids.

Next, grab a large tortilla wrap.

We are rolling our
bananas in tortillas.

They're really quick, really easy
and really, really versatile.

This is like...like a
kid's snack that got fancy.

Then for banana's perfect
partner in crime, peanut butter.

Crunchy works really well here.

Get a good tablespoon and
smoosh it into the tortilla.

That is the technical term.

Smoosh it in.

Then take your banana
and then push it down,

cos you want the roll-up
to be firm and sturdy.

This recipe is an
example of everyday baking.

You know, we're taking very simple
ingredients, things out of packets,

things out of jars, and making
something really, really special.

Now for the rolling.

Start with the short end and
move towards the other side,

and the job's a good'un.

We need to seal this,

otherwise it would just do its own
thing, it has a mind of its own,

and we need to control that mind.

So brush the end
with some beaten egg.

Then leave the wrap seam-side
down to stick together.

And carry on rolling.

It's a really relaxing way
to slide into your weekend.

Next, brush each roll up
all over with melted butter.

It's going to add to the
flavour and help them to get

really lovely and crisp.

Then place each wrap
seam-side down in the tray to bake.

And crack on with the
sweet spiced coating,

starting with 75g of caster
sugar.

And then about a quarter
of a teaspoon of cinnamon,

and give that a mix.

And now the roll-ups
are perfectly baked,

drizzle with the rest
of the melted butter

before dipping each
one into a spiced sugar.

I like to just kind of
give this a little shake

so we've got even
layer of that sugar.

Is it a cinnamon doughnut?

What is it?
What I do know is it's scrummy.

A minute under a hot grill
is enough time not only

for the sugar to caramelise,

but also for me to make a
super speedy chocolate topping.

Yes, I am going to make
a ganache in one minute.

240g of dark chocolate chips.

160 mils of hot water.

"Why is she washing
her chocolate chips for?"

You'll see. You've got water,
you've got some chocolate,

you can make ganache.

Just give it a stir,
and it will come together.

Give it a second.
Not that we have very many left.

Look, look, look. It's happening.

How easy.

Less than a minute,

and we've got
beautiful glossy ganache.

And it's ready to be drizzled
over my warm fruit and nut wraps.

How good does that look
when the chocolate

hits that hot cinnamon sugar
and it's like, woo?

Woo!

And this is the smell that
gets the kids out of bed.

It's like, "Oh, she's
making breakfast again."

My bruleed breakfast
wraps with their sweet,

crispy coating filled with
banana and melted nut butter

deliver R&R in every mouthful.

Things are about to get messy.

Sweet, ripe banana,

crunchy peanut butter,

crisp tortilla shell

and that ooey-gooey
dark chocolate ganache.

# Sweet, sweet love

# Woo

# Let's make... #

If I haven't got chocolate
all round my mouth,

I've done it wrong.

That is so unbelievably good.

If you want to add something
new to your weekend

breakfast repertoire,
this is the one.

How easy was that?

For my final recipe,

I couldn't resist tinkering
with the traditional fry up.

Everybody is willing to eat cold
leftover pizza for breakfast.

So why not breakfast
pizza is what I ask?

Think about it. Mushroom, sausages,

all ingredients that you have on a
pizza and adding a tomato ketchup,

brown sauce, baked bean base.

I've got you now, haven't I?
I've got your attention.

# Summertime when
the weather is high... #

My twist on the full
English isn't only fun,

but it's also a
delightfully indulgent way

to fuel up for the weekend.

# Yeah, that's our philosophy. #

The first thing to do
is make the dough.

If you like pizza, having a good
pizza dough under your belt

is very important.

Not literally under your belt,
because that would be messy.

So take 400g
of strong bread flour

and 7g of
fast action yeast...

Don't store it in your cupboard,
store it in your fridge,

and then it will last a lot longer.

..followed by a teaspoon of salt.

Yeast is a living thing,

and what will make it
thrive in the dough is sugar.

So a teaspoon of sugar and pop
that right there in between

the salt and the yeast to
stop them from fighting.

Next, add two tablespoons
of oil and mix.

Then make a well in the centre
and pour in 225ml of water

before another mix to
bring the dough together.

When you knead it,
you develop the gluten,

and what that will give you is a
dough that is stretchy and shiny,

and you should be able to
pull it without breaking.

So mix again for another six
minutes.

I'm using a machine, but you
can knead it with your hands.

It'll just take a little longer.

You can see already how
much that dough has changed.

It's shiny, it's smooth,
it's stretchy,

and that's exactly
what you're looking for.

Then cover and leave
to prove in a warm place.

A lot of my ideas, they're not
in any way fancy or magical.

I'm just a mother trying
to get through life.

We made pizzas one night,

and we had loads of
leftover pizza dough.

And I thought to myself, what if
we just made a breakfast pizza

using what we would for
an English breakfast?

And that's how it began.

And now it's a favourite for
chilled weekend brunches at mine.

Now what you want to do is
just smash the air out of it.

Dough is magical, isn't it?

It's pretty special.

This is enough dough for two pizzas,

so freeze half.

Surface nice and floured,

and now if you are expecting me
to do that whole...that pizza thing,

you know, where they spin
the dough and it's like

a bedsheet around them.
I can't do that.

I can barely put
bedsheets on the bed.

Instead roll the dough into a
circle about 30 centimetres across.

There's only so much
rolling you can do.

You do have to eventually
just use your hands

to stretch your dough.

Just keep at it, get it as
circular as you possibly can.

Just keep stretching out.
Just keep going.

I don't think I've ever made
a round pizza in my life.

So, here's to hoping.

When it's roughly the right size,
shape and an even thickness,

pop it on a baking tray.

So, every pizza needs a crust.

Using your finger,
just go around the edge,

and what you're
creating is like a division.

To me, the crust is the handle.

Otherwise you get all your
pizza on your fingers, right?

I think it's really
clever engineering,

whoever came up with the pizza.

With the crust created,
the base is ready for its sauce.

Now this is what makes
it breakfast pizza.

When I'm having a full English,

I have to have ketchup
and brown sauce.

So mix two
tablespoons of each together

with roughly the same
amount of baked beans.

This may divide opinion

because there are people who don't
like beans with their full English.

I mean, what even is that all about?

Beans Appreciation Club over here.

Thank you very much.

Then mix up your pizza sauce
and spread it on top of the base.

It's a little bit out there,
but it really, really does work.

It's got all the flavours,
so why not?

This isn't all just
about me being a rebel

and loving breaking rules,

but when it comes to pizza, there's
one rule I'm not up for breaking.

We don't normally put cheese
on a full English,

but is it a pizza without cheese?

My opinion, no.

Otherwise it is a full
English on a bit of bread

and the cheese brings it home.

The cheese makes it a pizza.

So generous sprinkling.

And you can use any
good hard cheese.

Next, a couple of ingredients
common to pizza and fry ups,

slices of mushroom
and cooked sausage.

And then a scattering
of crispy fried onions,

they bring tangy crunch.

I told you I was a rebel.

And as a final flourish, an egg.

Well, it wouldn't be a
breakfast without one, would it?

So I'm going to use
the back of a spoon

and just push...

..like an indent in there.

I want it there in the middle,

loud and proud, saying,
"I am no ordinary pizza.

"I am a breakfast pizza."

Then it's ready to bake.

What I love about weekend baking
is the excitement of eating

something a little bit different.

I know, I can't wait either.

And in next to no time,
the oven has worked its magic,

and my pizza is done to perfection.

Just look at that.

That smells like a fry up on pizza.

And look at that,
look at the wibbly-wobbly egg.

That, my friends, is a
breakfast of champions.

Here it is, my rule-breaking bake.

It's got all the best
bits of two classic meals

fused into one scrummy
way to start your day.

There's only one thing to do.

Voila!

Runny middle.

Purists, Italians...

..I'm sorry, but I'm not sorry.

That is sensational.

A fry up on a pizza.

Why didn't we think of this sooner?

Next time, I'm celebrating with some
seriously delicious

but oh, so easy bakes.

When the cake stand comes out,
you know Ma means business.

And I'm shaking things up with
a seafood feast fit for a party.

This is one of the tastiest
things you will ever, ever eat.