Nadiya Bakes (2020–…): Season 1, Episode 6 - Baking on a Budget - full transcript

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...

0h!

...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 will

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 finish the cake, it's that
"kid in a sweet shop" moment.

I love that.



So, let's bake, eat and be happy.

This week, my scrumptious bakes
that you can rustle up

on a shoestring.

Mm!

My oh-so-pretty rhubarb
and custard kisses...

When you think about budgeting,
you don't necessarily imagine this.

...my fluffy home-made
onion pretzels...

You do not need to go to
a shopping centre for pretzels -

oh, no.

...and a luxurious chocolate fondant.

Simple, delicious and cheap.

But first, one of my family's
favourite meals for under a fiver.

One of my golden rules is never
throw anything away.

It's such an easy way to save money.

So, I've come up with an ingenious
quiche, using leftovers,

that tastes totally sublime.

My potato rosti quiche - a revamp of
a picnic favourite with the pastry

swapped out for the spuds
and crammed full

of cheesy, chivey scrumptiousness.

I've got a white potato
and a sweet potato.

If I can crowbar potatoes
into anything, I'm quite happy.

When you grate potatoes,

they've got a lot of liquid,
and I'm going to grate it straight

into my tea towel, so I can squeeze
all that moisture out.

The sweet potato
will add colour and flavour.

So, I have always budgeted.

It's something I love doing.

You may not have the stuff in to
make pastry, and who hasn't got

the odd potato in the basket?

And that is how this recipe
was born.

Budgeting does not mean that you
compromise on flavour ever.

And now to wring out that moisture.

Did you see that? All that liquid.

So, we want to add bags of flavour
in here, and all using

store cupboard ingredients.

I'm adding a teaspoon of paprika
for a smoky hit, and a teaspoon

of granulated garlic.

So, I'm going to add three teaspoons
of onion granules.

I would highly recommend having a
cupboard full of all the ingredients

that you love the most that aren't
going to go off quickly.

Then you can add fast flavour

straight into anything
that you want.

Season with salt.

Then bind it together with
40g of plain flour and an egg.

You can smell it. Like, it smells
really good already.

So, you're going to get your hands
in and give it

all a really good mix.

Get in.

So, you know it's ready
if you can do that

and clump it together, it's perfect.

Now, for the potato rosti
quiche tart shell bit.

I'm using a greased tart tin
with a loose bottom

so it pops out easily.

I love a quiche. I do. Whenever me
and my family get together,

there's always some quiche
situation happening.

I'm a quiche and beans kind of girl.

Now what we want to do is make sure
we've got the potato rosti

on the base and the sides.

So, I'm just going to use anything
with an edge

and kind of encourage my potato
rosti to climb up the sides.

Look, it's just such a colourful
and different way

of making a quiche.

First, I'm going to blind-bake
the case

until it's crisp and golden.

Then an egg wash to seal it, so that
when the filling's added,

it won't leak into the crust.

Just bake that for five minutes.

And while that seals, we can get
on to the filling,

which is so simple.

So, I've got 200ml of whole
milk, and to that I'm going

to add four eggs.

And this is essentially just
a custard recipe.

I know it sounds weird
to call quiche "custard",

but that is what it is.

Just no sugar.

And literally, by the time
that's ready,

this will be ready

and we will have a quiche
in no time.

Look at that.

Beauty!

You've got that lovely potato
rosti crust.

Lovely and shiny and glossy.

Next thing, we're going to add
150g of cheese.

So, we are just going to
sprinkle that cheese evenly.

Now, for our custardy bit.

Pour that straight in.

To give our luxurious, cheesy
filling some attitude,

sprinkle over some chives,
fresh or dried.

So, let's get our chives all over.
Doesn't it look beautiful?

It's so pretty!

A touch of seasoning,

and it's back into the oven.

Oh...

Oh, that smell!
That smell of quiche.

It should have a tiny, little
wobble, just in the centre.

Perfect.

I know you're tempted to eat
this straight away.

Don't worry. So am I.

But it does require some patience.

So, I'm going to leave this for
30 minutes for the custard to sit,

so we can get a lovely, clean slice.

If you thought quiche couldn't get
any better, it just did.

Perfect for a picnic.

Crispy, creamy potato rosti
surrounding rich, sumptuous cheese

and chive custardy goodness.

Heaven on a plate.

This is crunchy on the outside,
delicious and smooth

and just steamed underneath.

Let's go in.

That's the crisp bit.

Look at it!

Look at that layer of delicious
potato rosti.

And you can see flecks of
the sweet potato.

And then that perfectly, perfectly
set cheesy custard.

OK, let's eat it!

Oh! That's good!

Potatoes from the kitchen,

bit of cheese, bit of egg,
bit of milk.

Cheap and cheerful,

and absolutely delicious.

Mm!

# Daydream I fell asleep
amid the flowers... #

Next, a simple, inexpensive way
to make one of my all-time

favourite savoury treats.

I am totally obsessed with pretzels.

They are like little pillows of joy
that don't cost the earth to make.

My home-made pretzels with crispy
fried onions

are soft and fluffy
knots of bready perfection.

I absolutely love pretzels.

And recently over
the last few years,

they've just kind of popped up
everywhere.

When you go to a shopping centre,
there's a little cart

that do pretzels -
sweet, savoury dips,

sprinkles, all sorts.

But I actually really like
making them.

And the secret to any good
pretzel is in the dough.

So, I'm going to start off with
500g of strong bread flour

into my mixing bowl.

Then pop in 7g of fast-acting yeast,

25g of caster sugar,

and my favourite store
cupboard staple -

a tablespoon of onion granules.

And to ramp up the flavour,
shop-bought crispy fried onions.

Oh, my goodness.

Whoever came up with these
is sitting by a pool

in a very fancy house.

They're cheap
and they add so much flavour.

30g of those
and two teaspoons of dried chives.

I've got 50g of melted butter.

So, give that a little mix, and then
I'm going to make a well

in the centre.

And I've got 300ml of warm water.

As soon as that water goes in,
you can really,

really smell that onion.

Give it a mix.

And you want to keep mixing it
till you haven't got

any floury bits left over.

I'm going to put it on a high speed,
and it should take

about five, maybe six minutes.

That's ready. It's smooth,
and it's lovely and stretchy.

And it's definitely oniony!

Pop that into the bowl.

Cover it up.

Find the warmest spot in your house

and leave it to double in size.

Proofing time depends on
the room temperature,

so be sure to keep an eye on it.

I want to make 12 pretzels,

so I'm going to be a little bit
exact, a bit precise,

just because I like to geek out
when it comes to baking bread,

and each dough ball is going
to be 75g.

If you wanted to, you could just
kind of eyeball 12 dough balls,

and they could be kind of
around the same size.

That's absolutely fine,
but I like it to be exact,

just because it means that
I won't get one pretzel

that's underbaked
or one that's overbaked.

I've got my 12 equal dough balls,
and I'm going to get rid

of my scales, and then replace
it with a ruler!

Cos I want these to be exactly
30 centimetres long.

I'm just using my hands.

When you spread your fingers
out like that,

you just get this lovely, even
dough sausage.

And now for the fun bit.

You grab your dough and you go over.

And then we're going to tie
a little knot...

...and then...

...top one over.

Got a little pretzel knot.

And then just keep going!

The wonder of baking bread
never ceases to amaze me.

It's a skill I think we should
all have,

and it is cheap and cheerful.

It's something that I want to teach
my children,

and I want my kids to love baking,
cos they certainly

love eating it - that's for sure.

Pop them on some baking paper
drizzled with olive oil to stop

them from sticking.

So, these need to prove
for 15 minutes.

I'm going to leave them covered
in some greased cling.

And next, a crucial step.

A pretzeljust isn't a pretzel
unless you boil the dough

before you bake it.

Bring 300ml of water to the boil
and add three tablespoons

of bicarbonate of soda.

WQO!

I love it when it does that.

I'm just gently going to dunk

my paper into there.

Just slide that in.

They only need a quick dip.

Turn it round quickly.

30 seconds max.

And then take them out.

This bicarb bath gives your pretzel

its chewy texture, bronzed look
and tangy taste.

So, I could bake these just exactly
as they are, but I want to add

a delicious, crunchy, flavourful
topping on top of these pretzels.

First, a brush with beaten egg for
a shiny finish.

Then mix up a teaspoon each of onion
granules, paprika and salt.

Sprinkle the top of each one.

Don't be scared.

You just think about how much
flavour is in that.

And that's it. They're ready to bake
in the oven.

Oh, my goodness, look at those,
look at those!

My crispy onion pretzels -
a deliciously easy way to treat

yourself without spending a fortune.

The egg wash has given it that
golden glaze, and you can see

where it's baked,
we've got those little ridges

of unglazed pretzel that
have escaped,

and then that crusty, spicy,
oniony top.

And I'm going to rip one right open.
Look at that!

0h!

No such thing as too much butter.

I'm going in.

Mm!

Chewy, pillowy soft,
but best of all,

packed with delicious onion.

You do not need to go to a shopping
centre for pretzels - oh, no.

Make them yourself.

Mm!

There's no reason why a cheap
and cheerful bake

can't be extraordinary.

Over lockdown, many of us have found
real comfort

in transforming inexpensive
ingredients into

the ultimate budget bakes -
bread and buns.

In the city of Bath,
celebrated baker,

one of my all-time favourite heroes,
Richard Bertinet, has spent decades

teaching people how to master
the art.

It's bread. It's very simple.

It's not expensive, but it's such
a gift.

Warm bread straight from the oven

you remember for the rest of
your life.

If Richard's bread is legendary,

his sticky cinnamon buns
are utterly irresistible.

Today, I'm going to show you how
to make my cinnamon buns.

They are so yummy.
You're going to love that.

It's a very easy recipe to follow.

When you make it once,
you get hooked onto it.

So, I'm going to use a mixer
to make the dough, make it easier.

I will put my liquid first in
the mixer, because if you put

the flour first, you always end
up with the flour sticking

at the bottom.

It's a transformation
of flour and water,

milk and eggs to something

you can work with
and make something beautiful.

It's going to stick to the bowl
if we leave it out.

So, we need to work it a little bit.

Just slap it and stretch it.
Fold it.

I wasn't very bright at school,
so I had to work with my hands.

So, I started with baking,
and then I fell in love with it.

And the magic still happens
all the time now.

So, you kind of end up with
a nice tension on top.

And this doesn't stick at all.
It's beautiful.

It feels amazing on my fingers.

Flour and water are
amazing products,

so if you can do something good with
that, you don't need to speak,

you can just communicate
with your hands.

While the dough proofs,
Richard can move onto

the filling, made with butter, soft
brown sugar,

and, of course, cinnamon.

Nice, together. Smell amazing.

Et voila. Dough is ready.

So, let's bake some
cinnamon buns.

When you see the bun itself,
you think,

"Wow, that's very, very
complicated."

And I don't like faffing, so I like
simple things.

When you see actually how it's
done, it's very simple.

And that's the wow factor.

It's like, "Well, you did
the first... Wow, I can do this!"

The great thing about baking is
the anticipation. You smell it.

You work with the dough, you get
hungry about it, and then you can't

wait for them to come out of
the oven.

From the moment you roll it
and press into the mould,

then you get excited.

There's no way you can let it
cool down.

You're going to eat it before that.

There we go.
My cinnamon buns.

Just a fine dusting of icing sugar
on the top to finish them off.

Perfect.

Mm. That's ready to eat.

Mm.

Richard's cinnamon buns are made
from just a few affordable

ingredients, but they taste
absolutely sensational.

You bring a big tray of
cinnamon buns to your friends,

they're all like, "Wow,
this is amazing!"

It makes you feel so good.
It's priceless.

At home, if I want to treat the kids
with a bake that's low on spend

but high on wow factor,

there's one recipe I often call on.

Biscuits are a brilliant thing to
bake on a budget.

And if like me, you love
custard creams,

then you are going to go crazy
for this recipe.

My thrifty little
rhubarb and custard kisses,

sandwiched with creamy custard
and sweets

are pure, unadulterated bliss.

These look fancier and more
expensive than they really are.

I can't resist using a real vanilla
pod, but to keep costs down,

you could use vanilla essence.

So, I've got 200g
of softened butter.

That is going to give us
a really good custardy flavour.

Then add 50g of
sieved icing sugar.

And give that
a really, really good whisk.

When I bake biscuits at home,
that delicious smelljust kind

of, like, wafts its way through
the house,

wakes the cat up, and goes
under the doors,

and the kids are like, "Mum - what's
she making? What's she making?"

And they know when
I'm doing biscuits

and that always gets them out
of their bedrooms.

When your mixture's light
and fluffy,

pop in 200g of plain flour.

We're going to add
a very special ingredient,

and I love it, because this is going
to add that custardy flavour.

I am using four teaspoons of good,
old, retro custard powder.

It's cheap and it's cheerful,
and it goes a long way.

And it's a really good thing
to have when you have a custard

emergency, which we all have.

Add half a teaspoon
of baking powder...

Come on.

...and you're ready to stir.

These little treats may not

be extravagant, but that doesn't
mean they can't be pretty.

I want a pinky custardy ripple to
go through these biscuits.

And so, there was no way

I wasn't going to whip out
some food colouring.

Just a little bit!

And rather than doing it in two
separate bowls, I want this gorgeous

marble effect, and I'm going to do
it all in one bowl.

And I like to use gel because it
has a really intense colour.

And I'm going to give it a little
mix in that corner, just there.

And that's what I love
about rhubarb custard,

is that stark pink and yellow.

I really like that, and I want to
replicate that in the biscuit.

All I'm going to do is take
my spatula,

and then just fold it through till
I've got pink-yellow ripples.

Gently.

Gently.

Look at that rippling.

The trick is to know when to stop.

Pick up your piping bag and spoon in
the swirly goodness.

Squeeze the bag.

And then we are ready to pipe
these biscuits.

I've got two baking trays lined
with lightly greased baking paper.

I want 20 on this one
and 20 on this one.

Remember, these are sandwiched,
so we want equal amounts.

And I've got the perfect hack
to make that happen.

You take a cookie cutter,
just pop it in the flour

and then just... If you just tap it,

can you see?

So, that's going to be my guide.

Let's get on to piping our biscuits.

Right in the middle. Wait for it.

Look at how pretty they are. Oh!

Little biscuity kisses.

Just look at them, come on.

And they're not even baked!

They are the prettiest little thing,
and what I love about them

is that each one is just a little
bit different.

We've got loads of the pink,
we've got the ripple there,

and then we've got less of the pink
we've got there.

They're just beautiful.
They're so special.

I love this bake.

It's so simple, but looks like
you've pulled out all the stops.

The biscuits are baked,
and, I mean, they're pretty enough

as it is, but we want to make them
really special,

and we want to add that lovely
rhubarb and custard flavour.

So, I'm going to sprinkle on
a secret ingredient.

What else am I going to use apart
from rhubarb and custard sweeties?

One by one, I'm going to crush them.

And I did put this in a blender.

He's with us no more.

SHE EXHALES RHYTHMICALLY

I have the strength of a jelly baby,
so don't be fooled by me, honestly.

I'm sure you can crush these sweets
in no time.

So, crush them up.

0h!

Oh, that rhubarb and custard.

Oh, my goodness. It reminds me of
going to the sweet shop.

Can you see that? That's what we
want.

We've got some dusty bits, some
bigger bits, some smaller bits.

That's perfect.

I've melted 150g of white chocolate

and I'm going to put a little dollop
on the bottom half of each biscuit.

Cos, remember, you're going to put
a biscuit on top,

and as soon as you do that,
it's going to squeeze that filling

too much and it's going to ooze.

We want it to look really pretty.

Then add your crushed-up
sweeties for sparkle.

0h!

Smells really good.

This is a biscuit and then some.

Delicate, pretty, little
rhubarb and custard jewels

that are just the thing
to spoil someone special.

I have always wondered, like,
why are they called kisses?

It's just dawned on me.

It's that pucker up...

That's what it is!

When you think about cutting
cost or budgeting,

you don't necessarily imagine this.

Baking cheaply
can still be spectacular.

Mm! Mm.

That biscuit is custardy and
soft and packed with vanilla,

with that surprise,
that little crunch -

the rhubarb and custard sweets
in the middle.

Who said sweeties are just for kids?

Next are swanky sweets to share
with the ones you love.

Baking an impressive dessert
can be pricey,

but this recipe is
chocolaty, indulgent,

and all for under a fiver.

My chocolate fondant - extravagant,
unctuous and a true treat.

You know those fondants that you
order at the restaurant

and they say, "You're going to have
to wait 20 minutes"?

Those fondants, the ones that are
cakier on the outside,

and then ooey-gooey
and kind of like just...

...in the middle? That fondant.

But this is foolproof.

It's easy. It's all in one.
It's really simple.

And it all starts off with buttering
the dish.

You go round from the centre
outwards and you go

all up the sides.

Can you see?

Those little ridges are going to
help our bake to travel

up the sides, helping it to just
kind of rise.

And for extra luxury...

Some cocoa.

We want a lovely layer of that cocoa
around the outside as it bakes.

And this will stop it from sticking
to the base,

but we'll get
a lovely, chocolaty flavour.

So, now to make our fondant.

First thing I'm going to do is melt
my butter

and my chocolate over a bain-marie.

We've got some hot water in a pan

and I've suspended a bowl
over the top.

Just make sure the base
doesn't touch the water,

otherwise you'll scald
your chocolate.

We've got 100g of dark chocolate,
and then we've got 100g of butter,

and leave that to just
gently melt away.

And now we're onto
the eggs and the sugar.

Two whole eggs.

And then I need two egg yolks.

If I were doing a normal cake,
I wouldn't add extra egg yolk.

But because I want that gooey, very
rich centre,

you add the two extra egg yolks,
which makes it really rich.

And that's what makes it
really special.

Don't get rid of your egg whites.

We can freeze those.

And then to this, I'm going to add
120g of caster sugar.

And then we're going to whizz
that up.

Look at how much
that mixture's changed.

It's light and it's fluffy.

And now I'm going to add my cooled,
melted chocolate and butter.

Look at that. And this is going to
give it a lovely,

rich, chocolaty, buttery flavour.

I'm only using 100g of chocolate.

And this is the really good bit
because the chocolate and the sugar

and the eggs are now becoming
very good friends.

This is rich and, best of all,
budget-friendly.

I mean, that is delicious
just as it is.

But we're going to add some flour
and this makes it that kind

of cakey deliciousness.

So, we've got 100g of plain flour,

and we're just folding the flour in.

Chocolate fondant is definitely
my dessert.

And if anyone comes round, they kind
of almost always expect a fondant.

That's it. The batter's done.

I've just got to pour it into
my dish.

Just imagine you've got that cakey
top, and then the sides and the base

has got that lovely layer
of dark, deep cocoa.

And then right in the middle,

you are going to have warm,
delicious chocolate gooiness.

Luxurious, simple, delicious,

and cheap.

That goes into the oven, it's
preheated to 160, and that goes

in for 17 to 18 minutes.

That is the point
where it's the difference

between ooey-gooey liquid
or brownie.

Time to get this out.

Oh, look at it!

Can you see it's just kind of matte
around the edges, and then lovely

and shiny in the middle?

This is the kind of thing that you
eat straight away

because the longer we leave it to
sit, the more it will cook.

I'm just going to dust it with some
icing sugar very quickly,

cos we've all got some icing sugar
in the house

and it just makes it look so pretty!

My super-quick, sumptuous chocolate
fondant - proof that luxury needn't

break the bank.

Let's get right in the middle,

and let me show you
this ooey-gooey centre.

Oh, oh, oh! Look at it!

Look at it!

That is the perfect fondant.

So, next time when you go to
a restaurant, you know it's not

that tricky because you
have an easy version.

Whoa!

You know how it welds
your mouth together?

That is what a chocolate fondant
should do.

This fondant is chocolaty and warm,

and it's just... Oh, it's delicious!

But the best thing about it is
that it's for sharing.

So, come on, guys,
I haven't double-dipped.

Come and have some.

That is ooey-gooey.
Whoa, soft and gooey.

It's good, right?

Next time, my favourite biscuits
and bites -

a bright and cheery tray bake...

Look at that colour!

...my take on the classic amaretti...

Are they not just
the prettiest biscuits?

...and chicken doughnuts.

Yes, you did hear that right.

Hello!