All language subtitles for Nadiyas.Everyday.Baking.S01E06.1080p.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.

Because 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 time, easy delicious dishes
for stress free celebrations.

My joyful rainbow twist
on an everyday bake...

That is a party!

..a fabulous family feast...

This is going to be knockout.

..and a stunning,
decadent celebration cake

that's surprisingly simple to make.

That, my friends, is a
beautiful, beautiful thing.

But first, a playful people
pleaser of a recipe that's so easy,

I'm tempted to party
every day of the week.

If I'm having a celebration,

even if it's only small,

I want to make
something spectacular.

And this seafood extravaganza
is a feast for your senses.

# Clap your hands now

# People clap now

# Clap your hands now... #

My simple take on a
classic Louisiana seafood bowl

is packed with flavour.

It's easy to make, super fun to eat
and perfect for a special occasion.

First time I ever tried my
very first seafood boil

was three years ago in Louisiana,

and it is a huge
vat of boiling water,

where you dunk in fresh
seafood, take it out,

cover it in butter
and just all hands in.

This is my kind of celebration.
It's not prim and proper.

It's all about kind of getting
butter on your fingers all down,

kind of all over your face,
just, like, this is my kind of food.

I'm not actually making
a seafood boil as such,

it's more of a seafood bake.

I'm using the oven, and we still get
all of those delicious flavours,

but much faster.

And you don't need a
huge vat in the garden.

To get the party started,
a base layer of veg all in one pan.

It couldn't be simpler.

I'm going to add coins
of sweetcorn in there.

I like using baby potatoes,
skin on, straight in.

Whole bulbs of garlic.

And this is one of my favourite
bits of the boil that I remember.

Once it's cooked, it takes
on a potato like texture.

Just delicious.

Two lemons...

..in half, they're going
to add that citrusy flavour.

Already you can imagine how
good this is going to taste.

Now whole spices.

Cinnamon, fresh bay leaves.

A good drizzle of olive oil
and a pinch of salt.

Then it's into the oven
for 50 minutes at 170 degrees C.

We are going to get on to
making our citrus butter.

And this is so easy.

Fresh seafood doesn't need much.

It's already naturally
sweet and delicious.

But, I mean, if you can
lather it in butter, why not?

250g in there.

Let it start melting.

Then we're going
to add orange juice.

Now, just trust my experience

that orange juice and fish
work really well together,

written in the stars.

That kind of connection.

Now to spice things up
with some Louisiana inspired

store cupboard
staples, chilli flakes,

cracked black pepper, celery salt.

This stuff is amazing.

It gives you that gorgeous flavour
without actually adding celery.

Grated garlic for an instant
flavour hit

and lots of fresh coriander.

That smells absolutely delicious.

Bring it to the boil, and that's
the simple zesty sauce done.

Everything has roasted.

We have maximum flavour in here,

but it isn't a celebration
without the seafood.

I've got prawns, langoustines,
mussels and clams.

If you're nervous
about cooking seafood,

this is a really good way
to really get into cooking it.

It's quick, it's easy.

The trick really is the bigger
the seafood, the longer it'll take.

So the prawns and langoustines
are first in the oven.

Prawns, langoustines, they've
gone that gorgeous coral pink.

Now just simply scatter
your mussels and clams.

There are a few simple things
when you're cooking with mussels,

when they're not cooked,

give it a tap and they should close.

And if they close,
they're safe to eat.

Close before cooking,
open after cooking.

That's it.

So, clams in, in, in, in.

Now pour over a generous amount of
that lip smacking delicious

spicy, zesty butter sauce.

And back in the oven, it goes.

# Well, I'm only
going to New Orleans

# Gonna see the Mardi Gras. #

Oh, my goodness.

# Yes, I'm going to New Orleans... #

This is the smug face of a person

who can still have their seafood
boil and not go to Louisiana.

Yes, my husband
knows this face well.

The mussels have opened up,
the clams have opened up.

They are crying out for more
of that spicy citrus butter.

And it's just going to drink it up.

Just to finish it off,
some fresh chopped coriander.

I think it's time to get messy.

Sensational seafood enveloped
in a supremely tasty

finger licking citrus butter sauce.

Simply the best way to get a
party started any day of the week.

Fresh, sweet, succulent prawn,

and that butter, spicy, tangy.

Oh, my goodness.

Let me show you. Look at the garlic.

This is one of my favourite bits.

So soft, it's like potato.

Just like that.

If you're having a celebration
and you want to do something

a little bit more fun,
this is one of the tastiest things

you will ever, ever eat.

Come on, guys.

Succumb to the sweet seafood,
and that's citrus butter.

Just do it.

Next, my celebratory spin on a super
simple Eastern European sweet bread

that never fails
to bring on the fun.

There are some celebrations
that call for sprinkles,

and this joyful
bake is ready to party.

# Shake your groove thing

# Shake your groove
thing, yeah, yeah. #

A traditional babka loaf has
twisted layers of pillowy,

soft, sweet, buttery bread.

And my version is dressed to impress
with joyful rainbow sprinkles.

It's sure to steal the
show at any special event.

I've made babka loads and loads.

It's such an easy recipe.

Sometimes they are swirled
with chocolate, with cocoa,

sometimes with cinnamon.

They're just delicious.

What I love is it looking
really complicated

and, really, it's not.

You are going to be surprised
at how just a couple of rolls,

a couple of cuts
and a couple of twists

can make something so beautiful.

It starts with a
really easy enriched dough.

275g of plain flour.

5g of fast
action dried yeast

to help the dough rise quickly.

Love this stuff.

One tip, if you want
to make it last longer,

store it in the fridge.

20g of caster sugar and
a quarter of a teaspoon of salt.

And let's give that a quick mix.

Now whisk two eggs into 50ml of
whole milk

and pour it in.

A while ago, I went to Holland,

they have this
thing called hagelslag,

which is white bread,
butter and sprinkles.

I thought, "Wow, I
could do this in a babka

"and it would be amazing."

And so I came back from Holland
with this thing in my head,

sprinkles in tow,
and that's where it began.

As soon as the dough comes together,
add 80g of butter

one cube at a time.

Needs to be room temperature.

So it all melts in and
incorporates really, really well.

Then sit back and let
the machine do its thing.

Or if you're kneading by hand,
ten minutes is all it takes.

Look at this.
A soft, and smooth and glossy...

That is perfect. Just look at that.

Oh!

This is why it's really easy.

We're going to shape it,
pop it into the tin,

and then we're going to prove it.
It only needs to be proved once.

Roll the dough into a
20 by 30 centimetre rectangle

and just keep adding
flour if it starts to stick.

Look.

30...by 20.

Now for a filling to get this
everyday babka party ready.

This is the fun bit.

Mix 100g of softened butter
and 100g of caster sugar,

then 70g of bake-able
rainbow sprinkles.

It's like a clown
fell into my butter.

Spread the fun filling
evenly all over the dough.

It's making you smile.
How can it not?

Then, because you can never
have too much joy,

scatter another 70g of sprinkles on
top.

And now it's time to roll.

So with the long end closest to you,

fold that first little bit
over and then just keep going.

Now, the secret to that
funky babka shape.

Cut lengthways all the way through.

Commit, commit.

Just look at that stripes
of these gorgeous sprinkles.

Now you take one
and you cross it over.

Easy.

Take these two, and then
just cross them over.

And then take these two
and then just cross them over.

That's it, right?

Tuck that end in.

Tuck that end in.

Pop it into a prepared loaf tin,
cover with a tea towel

and leave somewhere
warm to double in size.

Beautiful. That is a party!

All it needs now is baking,
180 for 15 minutes.

Then turn the temperature
down for the rest of the bake.

Ta-da!

I always have loved the
"ta-da" moment of baking.

Oh!

This is a party in a tin.

To finish, a sweet, shiny
glaze that couldn't be simpler.

Mix three
tablespoons of golden syrup

with a tablespoon of hot water

and brush it all over the babka.

Then, you guessed it,
more sprinkles.

There is no such thing
as too many sprinkles.

If this does not
scream fun celebration,

"eat me right now",
I don't know what does.

My beautiful babka bursting
with rainbow sprinkles,

bringing maximum
impact for minimal effort.

Everyday sweet bread transformed
into the perfect sharing centrepiece

for any celebration.

The sweet enriched dough
is light and pillowy.

It's delicious.

But what I love about it most,

there is fun in every single layer.

There's nothing I love more than
baking for my family and friends.

And it's an obsession
I share with award winning

macaron maker Naeem Mohamed.

Celebrations in my
family are really big.

To be able to make something
and everyone share it,

seeing the looks on their faces,

that, for me, is the
most important part.

Naeem's Midlands based patisserie
is a go to destination

for special occasion bakes,

like his massive macaron stack,

which super sizes that every
day into an extra ordinary

celebration cake.

Today I'm actually making a lychee
raspberry and rose macaron stack.

It's a wow celebration
cake for any occasion.

It's got layers of lychee,
rose and raspberry ganache,

fresh fruit, so
bright and so colourful.

First job is to make
the syrup for the meringue.

There's different
methods of making macaron.

The French method,
which actually uses dry sugar,

and there's the Italian method.

You actually end up with
a chewier macaron.

Mix it into the egg whites.

People think macrons are tricky,

but it's something that
you can easily make at home.

I got into making macarons
just firstly having tried them.

I took a bite and I couldn't
believe the amount of flavour

that was packed in
such a small bite.

Since then, I've been
obsessed with making them.

I've already made
hundreds of thousands.

You can see the meringue
is really nice and glossy.

You don't want to take out any air
from the meringue that you've made.

You simply want to gently
fold over the icing sugar

and almond mixture.

The liquid egg whites helps
you get to the nice, glossy,

runny texture that you want.

Before I actually
started selling macarons,

I invited a few people to
pick them up and try them.

And that's when my now wife,
Nyla, she turned up with her mum

and grandma in the car.

And it was weird because,
straight away,

we were so excited about talking
about cakes and bakes and macarons.

So it was really exciting to meet
someone who had that same passion.

You want to see a ribbon
of butter, give you a nice,

smooth macaron shell.

From making the first macaron
to when we actually got married,

I'd probably say about
six months, very quick.

She must have loved my macarons.

The only thing that differs
when you're making small macarons

and larger macarons is the
baking time and temperature.

The thing I like most about
baking is the creativity,

the experimenting with flavours,
and colours and visuals.

The raspberry actually works

because it adds that
little bit of tartness,

and then lychee ganache
takes it to another level.

Right now, we're making
microns every day for a living.

It makes me feel
really happy thinking about

my children and my wife.

That's how it began.

It was all over macarons.

Look!

Wow! I can't wait to try it!

Pick your favourite colour.

OK, yummy, yummy. Yummy.

Yousef, what's your favourite part?

All of them. All of them?

I love how Naeem effortlessly turns
simple macarons into an epic,

flavourful celebration bake
that looks sensational.

Now prepare for your
taste buds to tingle

as I elevate an everyday family
favourite to delicious new heights.

This curry is hugely comforting,
and when I cook it for my family,

they know it's a special occasion.

# Hey pretty smiling people... #

My simple, slow-cooked
lamb daleem is spicy,

aromatic and deeply
packed with flavour.

It's a crowd pleasing, stress free
feast for any momentous event.

Daleem is a dish that is often
eaten around celebrations.

So Eid, or if a baby is born,

it normally sits on a
stove for 8-9 hours.

So I've got a few tips and tricks
that are going to give you

your delicious daleem,
but much, much faster.

First thing we're going
to do is toast our oats.

This is one of my favourite
parts of making the daleem,

because it's such an
unexpected ingredient.

It's going to really add a
totally different layer of flavour,

and it creates a smooth texture
within the curry that I love.

Such a good curry.

Some of my favourite food
memories come from Bangladesh.

We lived out there for a whole year,

and it happened to
be monsoon season,

and we got caught in the rain.

We were just lucky
enough to find shelter.

There was this man
cooking a huge pot of daleem.

It was one of the most amazing
things I had ever eaten.

Being 11 years old,
it stuck in my head.

The flavour, the memory, and it's...

Yeah, it's just, it's
such a special recipe.

Once the oats are golden,
move on to the base of the curry.

And that starts with a good
glug of oil in the same pan.

It's time for the whole spices.

Cinnamon sticks,

bay leaves and fragrant cumin
seeds, then chop three onions.

This is all starting on the hob,

but my top tip is that I'm going
to throw it in the oven,

which saves hours of cooking.

So growing up in England,
we never used the oven.

Baking wasn't a thing, like, my mum
never baked, my grandma never baked.

My mum used her oven for storage.

I was 21 when I first
started to use an oven.

I've taken recipes that would
traditionally be cooked

on a cooker and put them in the
oven,

and my mum's like,
mm, slightly sceptical,

but she always comes round. She's
like, "Oh, OK, that kind of works."

I'm like, "Thank you very much!"

Turn up the heat to get the
onions nice and golden brown.

Add a good amount of salt and now
for a time saving flavour hack.

Full blown easy.

Garlic out of a jar
and ginger out of a jar.

We are not even going
to peel any garlic.

Just because I'm taking
the easy way does not mean

that I'm going to compromise
on flavour. Absolutely not.

This is going to be knockout.

We are onto our dry spices.

First ground turmeric,

then chilli powder for some heat,

ground coriander for
a lovely floral note

and super flavourful garam masala.

Look at our deep rich colour.

My goodness, it's going so good.

So I've got diced leg of lamb.

My parents will
look at this and say,

"What did you do with the bones?"

Because it adds flavour,
and if you're getting rid of them,

what you're doing with them,
are you wasting?

But there's a world where you're
Bangladeshi, but you're British,

and you're raising kids,

and you kind of want to
make life a little bit easy.

So I'm sorry.

Don't hate me, don't hate me.

This is still going to have
loads of flavour, I promise.

Now it's time for another
store cupboard short cut.

I am fully cheating
and using canned lentils.

We don't have to do hours
and hours of cooking,

waiting for them to rehydrate.

None of that.
This is the best kind of cheating.

Then the toasted oats.

Traditionally, in Bangladesh, the
reason oats were added to curries

was to bulk it out,

to make the lamb go a really,
really long way.

It's about feeding a whole family.

One of the reasons why
I love this recipe so much

is that I know in years to come,

my kids will cook this
during their celebrations,

and they will cook
it for their families,

and it will be a memory
that will connect us forever.

Water, one and a half litres,
get that in here.

As soon as it starts to bubble,
we'll turn it off.

Chill.

Chill!

Pop the lid on and it's over to
the oven to do the rest of the work.

180 degrees C for three hours
while you get ready to party.

Think, in Bangladesh somewhere,
they are cooking it for 8-9

hours and we've done it in three.

Wait till you see it.

Oi.

Just, oh, my goodness,
the lamb is soft.

It's velvety and
it looks luxurious.

This is such a special curry.

My comforting,
slow-cooked lamb daleem

topped with fresh ginger and
chillies is fragrant and spicy,

but above all, utterly delicious,

elevating the every day
to create a fabulous feast

that's sure to
bring everyone together.

Oh, my goodness.

In terms of spice, it's got
a little bit of everything,

but it's that texture for me.

The oats make it really velvety.

If you're looking
for something warming,

and delicious and comforting
to eat, daleem is perfect.

Last but not least,
Victoria Sponge meets meringue

in a stunningly
simple celebration mashup.

I always find ways of
combining cream, fruit and meringue.

And I thought, well, why not
cream, fruit, meringue and cake?

You know what happened?

Came up with a really yummy, scrummy
cake that looks...

# It's not unusual to
be loved by anyone... #

With luscious layers of cake,
meringue cream and berries,

this ridiculously easy, ravishingly,
beautiful party piece

takes every day baking
to a whole new level.

# Its not unusual
It happens every day. #

I love the idea that you can take
something that's really simple,

really easy, really uncomplicated,

and still make it really beautiful,
and elegant and special.

AS celebrations go, like,
this is one of the best cakes.

It begins by separating four eggs.

We're going to put
the yolks in the cake

and put the egg
whites in the meringue.

This is how this cake was born,

out of my need to not waste.

So that's four egg yolks.

I'm going to leave the
egg whites over here.

We're not even going to think
about those right now.

Now we're just going to
think about making our cake.

To my yolks, I'm adding
125g of butter,

100g of caster sugar,

125g of plain flour,

one teaspoon of baking powder,

one teaspoon of scrummy vanilla
extract and two tablespoons of milk.

Adding milk just helps
to thin the batter out

so it's easier to spread.

And now whisk.

What you're looking for is
a cake batter that's glossy

and shiny and really well combined.

Simply divide the batter between
two greased and lined cake tins

and smooth it out
with the back of a spoon.

Now it's time to
whip up my meringue.

So we've got four egg whites.

I'm adding cream of tartare,

and this will help us
to create those peaks.

And those peaks are really,
really important to make our

cake really special.

One teaspoon.

Next, 200g of caster sugar,
one spoonful at a time,

and whisk until you have
gloriously glossy, stiff peaks.

That is exactly what we want.

Divide the meringue between the tins

and spread it on top
of the cake batter.

Easy-peasy, right?

On the bottom half,
create a flat layer

to stack all of our cream and fruit.

I want my top to look extravagant,

and I want it to say
I am here to celebrate.

So I've got a really
easy trick up my sleeve.

Dip the back of your
spoon in and just create

these gorgeous peaks.

I don't need a reason to celebrate.

I will find an excuse to make a
cake for anything, like,

"Welcome back
from your holiday" cake.

But this would be
perfect for birthdays.

It would be great for,
oh, my goodness,

an alternative Christmas cake.

It's already
screaming fun, isn't it?

So into the oven they go.

# So glad we made it

# So glad we made it. #

Cake cooled.

This is already saying
celebration to me,

and I haven't even done anything.

Not really, not yet.

Now it's all about
the fabulous filling.

So I've got 300ml of cream

whipped with two
tablespoons of icing sugar,

and I'm adding the zest
of one lovely lemon.

I kept the flavours
really, really simple.

Just cos it's a
celebration, it doesn't mean

it has to be 600 ingredients.

You know, it
just doesn't have to be.

So, this is about taking back
ownership and saying,

"Hey, simple can be celebrated too."

Now for the fruit.

I'm using cherries and blueberries.

Gently fold it into
your whipped cream.

We are going to put this together.

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

That's it.

We're going to put
our first layer on.

Pile your cream on.

We've got a gorgeous, very
abundant layer of cream and fruit.

Place the perfectly peaked
meringue cake right on top.

And because every
crown needs jewels,

I'm embellishing this one with gold.

I've got this
amazing gold lustre dust.

Can you see it? Look.

I love it, honestly.

This pleases ten-year-old me.

I feel like a pixie!

For a final fancy flourish,

I'm adding flecks
of edible gold leaf.

This is where you take
the simple and elevate it

and turn it into something
really, really special.

# I got that sunshine in my pocket

# I got that good soul in my feet.

# Feel that hot blood in my body

# Then it drops. #

Layers of everyday
easy cake and meringue

dressed up for a party,

with luscious, sweet, zesty
cream and berries,

all topped off with edible gold.

Celebrations just got a
whole lot more delicious.

# I can't stop the feeling

# So just dance, dance, dance. #

Fruit, cream, absolutely
just delicate, simple flavours.

And we've ended up with
something so sophisticated.

You don't have to sweat to
make a celebration cake.

That, my friends, is a
beautiful, beautiful thing.