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BBC – Baking Made Easy (Series 1) [6 EPS-AVI]http://www.bbc.co.uk/programmes/b00xnbkv01: So Easy (30 mins.) Chef, baker and patissier Lorraine Pascale shares her secrets, passion and knowledge on baking sweet and savoury recipes. Featuring old favourites as well as new twists on modern classics, and tips on helpful shortcuts, techniques and kitchen secrets for baking. The show kicks off with a feat of baking engineering – parmesan and poppy seed lollipops that are actually one of the simplest and fastest things you can bake. Then it’s time for some insider know how, as Lorraine goes through her baker’s dozen of essential kit. It is back to the kitchen for soda bread after that – no kneading, no rising, no effort – fresh bread doesn’t get easier than this. Even classic French patisserie gets the easy treatment. Lorraine’s blueberry and lemon millefeuilles are full of incredible shortcuts. She’s sharing her basic recipe for shortcrust pastry, which makes a fantastic case for a stunning fig, cream cheese and mint tart. And to impress with baking, there is the ‘I Can’t Believe You Made That!’ cake. It’s chocolatey, stunning to look at, heavenly to eat and, of course, so easy.  02: Speed Baking (30 mins.)Lorraine Pascale is back in the kitchen and this time it’s all about speed baking. First up are two super-fast canapes, totally lazy mini sausage rolls and sun-dried tomato and rosemary palmiers. Both are made with shop-bought puff pastry with absolutely no guilt. Lorraine confesses to a life-long love affair with brownies and whips up a quick-time version, cookies and cream fudge brownies, and she shares her secrets for a tray of flapjacks in a flash. Then it’s off to Paris for inspiration because even French-style patisserie can be made fast. Skinny tarts are glamorous, easy on the waistline and easy on the clock. Even bread gets the speed treatment with Lorraine’s no-knead take on a wartime recipe, the Doris Grant Loaf. It is delicious with camembert and roasted garlic, the fastest, most incredible supper. When it’s speed you need, baking is definitely the way to go.  03: Modern Classics (30 mins.)Chef, baker and patissier Lorraine Pascale shares her secrets, passion and knowledge on baking sweet and savoury recipes. Featuring old favourites as well as new twists on modern classics, plus tips on helpful shortcuts, techniques and kitchen secrets for baking. An old favourite gets a makeover, and strawberry and mascarpone swiss roll is more delicious than ever before.Lorraine reveals her chef’s tips for food presentation, and she’s got an easy recipe for a true modern classic, focaccia.Even baked pasta gets the Lorraine treatment, with glam mac and cheese offering the perfect combination of oven comfort and pure indulgence.Lorraine has an easy recipe for perfect meringue every time and it forms the base for an old-school pavlova. But there’s a twist – spiced blackberry, pear and apple pavlova is Lorraine’s modern take on that all-time favourite dessert.04: Very Entertaining (30 mins.)Want stress-free ideas for entertaining? How about Lorraine Pascale’s whisky and chilli tiger prawns? They are baked in the oven and ready in less than 30 minutes. She reveals her top three flavour enhancers, a chef’s secret to fabulous baking, and a dinner party favourite gets the easy treatment with a delicious creamy mascarpone and ginger creme brulee. Lorraine’s got the makings of a very chilled evening, with big fat salt and pepper breadsticks – perfect with tasty dips and a glass of wine. She is sharing her baker’s dozen of essential ingredients and has a basic recipe for fabulous shortbread, great for sharing – or not! Then it’s time for a real savoury showstopper, sticky glazed Asian ham always goes down a storm. So sit back and let the oven do the work – who said entertaining wasn’t easy?05: Bake to Impress (30 mins.)If you want to impress with baking, Lorraine Pascale has got it covered. First, a beautiful tomato and basil tarte tatin that is both simple and stunning. If you fancy giving home made puff pastry a go, Lorraine has a basic recipe and it is worth the effort. Classic French bread gets a Spanish makeover with chorizo and thyme fougasse. Then a bit of culinary magic with honeycomb; it’s not strictly baking, but it will make your baked goods dazzle. Lorraine has all the answers to common cake baking conundrums and she unlocks the secrets to an amazing three-tier red velvet cake. It may sound scary, but with Lorraine’s professional know-how, it really is baking made easy.  06: Time to Bake (30 mins.)Lorraine Pascale takes us through recipes to relax over, including pumpkin and rosemary muffins, which are good for breakfast, lunch or any time at all.Macaroons may look difficult to make, but really they are just posh meringues, and mini tiramisu cakes are a delicious and playful twist on the classic dinner party dessert.Lorraine also shares her fantastic recipe for basic pizza dough and some incredible ideas to make your toppings extra special, with prosciutto, fig and mozzarella.