Welcome to Cook:30.
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I'm Jeremy Dixon
from the Revive Cafes
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in Auckland, New Zealand.
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And also author of
the Revive Cafe Cookbooks.
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And today, I'm
gonna share with you
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how to make a lovely cafe
meal in your very own home.
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Cook:30 food is all
about using whole foods.
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I'm gonna be using ingredients
that are good for our body.
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Whole grains like
quinoa and brown rice.
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Great protein sources
like tofu, nuts, and beans,
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fresh fruit and
vegetables and tying it together
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with international
flavors, and herbs, and spices.
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And the best part
about Cook:30 food
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is you do not have to spend
hours slaving in the kitchen.
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In just 30
minutes I'm gonna show you
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how easy it can be and
you're gonna love the result.
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On the menu today we have
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a Tuscan Butternut
and Spinach Filo Pie.
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We have fresh
homemade Basil Pesto.
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We're gonna make a
Mesclun Mango Salad,
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and also a Pesto
Vegetable Mingle,
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and to finish it
off, a great dessert,
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a classic Strawberry Smoothie.
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Okay, the first ingredient we
need is the butternut pumpkin.
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And this needs to go
in the oven really quickly
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so we can get it going.
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The oven's been
preset at 350 Fahrenheit,
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which is about 180 Celsius,
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we want to get
it on straight away.
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So we're going to
cut the butternut,
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and half of the
butternut has the seeds in it.
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You can't quite see them all,
of course, they're in there.
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And one half
doesn't have the seeds,
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this is really quick to use,
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we don't have to
worry about saving it,
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we can use this for another day.
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So to peel the butternut,
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we're just going
to cut the end off,
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and just cut the hard skin off.
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And with not too many
cuts, we should be able to
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get this ready for cooking.
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And then just
cutting it to half,
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and quarters, quarters again.
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And then cutting
it to nice small cubes
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that are going to roast quickly.
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So you don't want
too much width on them.
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So you want these
to be cooked and soft,
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and ready for the filo
in around about 10 minutes.
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So keeping them
thin is really important.
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Get a nice oven tray.
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I love these oven trays,
they are really inexpensive,
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and you can even put
them in the dishwasher.
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So get that on
there, just a splash of oil
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just to keep them cooking.
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And also just, kind of, put
a sprinkle of cumin on them,
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this will just
unlock some really nice,
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just subtle flavors here
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that will help it
bring out the flavor.
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So give that a
bit of a mix around,
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easier to get my
fingers in there.
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Just give it a good mix around,
that's all nicely covered.
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And it will cook
evenly and won't burn.
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So gonna put that in the oven
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and get that
underway really quickly.
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And the good thing about
pumpkin or butternut squash
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is it doesn't
take very long to cook,
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it's one of the
softest root vegetables around.
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Now we want to satay
some onions, sorry, saute,
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get the saute and
the satays mixed up,
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so saute some onions.
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So we chop an onion up,
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and we're just going
to dice it really finely.
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And this will
add some really nice
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caramelized like
flavors to the filo as well.
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So just preparing all
the different components
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so when we come
to make the filo,
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everything is
ready, it's cooked,
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and it becomes
a very simple job.
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So again, just into half moons,
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this is my quick
way of chopping onions.
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And this makes
really nice chopped onions,
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don't need to be too fussy.
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Bit of oil in the pan, so
get a hot pan ready to go.
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And these will start to saute.
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Just throw a clove of
garlic in there as well.
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I've only got small ones
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so I'll use
small cloves of garlic.
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And these just add a little
bit of depth of flavor as well.
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Straight into the garlic
press and into the onions.
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And a bit of a stir around.
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And let them happily mingle
there and start to caramelize,
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Turn the heat up.
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You want to make sure
they're getting a good heat
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so they
caramelize and lose their,
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kind of, raw oniony taste.
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Now we want to
do some vegetables,
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we're gonna steam them.
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And the trick for
steaming vegetables
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is you don't
want to overcook them.
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There's nothing worse than
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really, really
overcooked vegetables.
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Boiling water here in our
jug that we've pre-boiled.
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Into a hot pot.
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That's a little
hotter than I thought,
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but that's all
good, it's nice and hot,
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you want it hot and ready to go.
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So we're gonna
start with the ingredients
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that are gonna
take the longest to cook
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and there it is the carrots.
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So I'm just
gonna peel the carrots,
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take the ends off,
and just peel these.
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Just peel the carrots.
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So the carrots are peeled,
I'm just gonna slice them
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into thin diagonal
slices just like this.
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So you want to make
sure you got a nice,
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lovely, long, flat carrot.
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Pretty clearly you
can slice three at a time
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and it pretty much
saves two thirds of the time.
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Although do watch your fingers.
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Just adds a little bit
of interest rather than
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just slicing them round.
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Keep them nice and thin,
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we want to cook
really quickly as well.
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So there are the first
things to go in the pot.
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I'll just turn that up so
it gets nice and, nice and hot.
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And the second
thing that's gonna take
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the longest is the cauliflower.
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So this is for our
Pesto Mingle salad,
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so we're just picking
some, some random vegetables.
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We probably want about one
to two cups of every vegetable.
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But again, it's
one of those recipes
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where it can be
very approximate.
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Just take off all the stuff of
the cauliflower you don't need.
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And just chop it
put into little florets.
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You want to make
sure they're, you know,
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bite size type pieces.
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You don't want
to be giving people,
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you know, big ones like this,
it's pretty hard to chew on.
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So just kind of cut
things in half and half again,
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until you get to the right size.
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So there we have
it, about right about
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two cups of cauliflower
into the pot with the carrots.
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Carrots have already started.
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And the third
item is the broccoli.
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The broccoli doesn't
take very long to cook at all.
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So grab a nice fresh broccoli.
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And again, when
you chop the end off
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it comes into
florets automatically.
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And again, just chopping them
into nice bite sized florets,
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not too big, not too small.
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Put those in there.
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So the broccoli's probably the
critical one not to overcook.
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So when you put the
broccoli and you're probably
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looking at around about probably
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three to four
minutes before that's cooked.
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And then when that's cooked,
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we'll take it out and
make sure it stops cooking.
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Now we're gonna make a
really beautiful basil pesto.
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The basil pestos you buy in
the shops can be really good,
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but they'd often
have, like, 50% oil.
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And they've got Parmesan cheese
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and a lot of other
things in them as well,
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so a nice fresh one
we're gonna make now.
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The first ingredient for
basil pesto is plenty of basil,
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so we got about 100 grams.
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So you get 100 grams of
basil, put it in the blender,
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stalks and all.
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And we want some cashew
nuts, so we're gonna use
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cashew nuts
instead of pine nuts,
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we want one cup or thereabouts.
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Traditionally, pesto
would have pine nuts,
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the price of them is
very, very expensive.
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So you can use
pine nuts if you want,
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but I find cashew
nuts makes great result.
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We want around about a
quarter of a cup of oil.
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This is still
quite a lot of oil,
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a lot less than ones
you buy in the shops.
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But yes, it's a
high concentrated food,
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so you don't
want too much of it.
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But it's one of the
healthier pestos you can find.
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We want half a teaspoon of salt.
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And the most important
ingredient is lemon juice,
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so grab some lemons.
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It nearly fell off.
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And we want to have
around about a quarter of a cup
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or more of lemon juice
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and that just gives a
really nice tang to the pesto.
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So I'll just juice these.
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So that's about
a quarter of a cup
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and if you got a
lemon tree at home,
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that's the most
awesomest thing you can grow,
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so it's a great thing to have
in your yard if you've got one.
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I'm gonna pour it in
there, I'm just gonna catch,
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pour it through my
fingers so I can catch the pips
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are most of them anyway.
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Few make it through,
it's not the end of the world,
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the blender will
take care of them.
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I think it's simply
a matter of blending.
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Look at that.
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That looks like a pesto.
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It might need a
bit of a help along,
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need to give a
bit of a push down.
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I'll just add a
little bit of water.
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That always helps things along.
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Bit of water, put bit
more oil or lemon juice
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just to make it liquid
enough so it can blend.
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There you go.
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Oops, I've forgotten
the garlic, I must say,
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that's the second
most important ingredient.
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Let's put some whole
garlic in there like that.
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Blend that as well.
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Okay, see we have a
beautiful basil pesto.
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Actually, give it a try,
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that's really, really good.
00:12:30.28\00:12:32.75
So we're gonna save
it, leave it in the blender
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and use it when we come
near the end of the show.
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Let's check these vegetables.
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Look at that, I
think they're perfect.
00:12:42.59\00:12:44.69
So we better quickly
get them into the colander.
00:12:44.73\00:12:47.36
So I've got a
colander in the sink here.
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I'm just gonna
pour some cold water
00:12:54.37\00:12:55.70
over it to stop them cooking.
00:12:55.74\00:12:58.34
If we leave it like
that, it would probably,
00:12:58.37\00:12:59.71
it would keep cooking
and just become overcooked.
00:12:59.74\00:13:02.21
Put some cold water,
00:13:02.24\00:13:04.01
we'll just sit
them here on the bench,
00:13:04.05\00:13:05.38
and come back to those later.
00:13:05.41\00:13:07.35
What we see here, our
onions are going here,
00:13:07.38\00:13:09.22
they're becoming
lovely and sayted or sauted.
00:13:09.25\00:13:12.99
And so I think
we'll just turn those off,
00:13:13.02\00:13:14.42
they're pretty much done.
00:13:14.46\00:13:15.79
And I think we're now
ready to make the filos.
00:13:15.82\00:13:17.63
If you've just
joined us on Cook:30 today,
00:13:20.30\00:13:22.56
we're cooking a delicious meal.
00:13:22.60\00:13:24.70
We're starting off with Tuscan
Butternut and Spinach Filo.
00:13:24.73\00:13:29.10
We have fresh
homemade Basil Pesto.
00:13:29.14\00:13:32.57
A Mesclun Mango Salad,
a Pesto Vegetable Mingle,
00:13:32.61\00:13:36.81
and finishing
off with an amazing
00:13:36.85\00:13:38.95
classic Strawberry Smoothie.
00:13:38.98\00:13:42.38
Okay, we're gonna
make the filos now.
00:13:42.42\00:13:43.79
We've made all the ingredients,
so we better get the pumpkin
00:13:43.82\00:13:45.95
or the
butternut out of the oven.
00:13:45.99\00:13:48.42
Let's see how that's
going, should be soft by now.
00:13:48.46\00:13:51.29
Look at that.
00:13:51.33\00:13:55.90
As you can see it's lovely and,
00:13:55.93\00:13:58.93
lovely and tender, look at that.
00:13:58.97\00:14:00.30
Very quick, only
takes about 10 minutes,
00:14:00.34\00:14:02.57
so that's the first ingredient.
00:14:02.60\00:14:04.61
And we'll pop that
in our mixing bowl,
00:14:04.64\00:14:07.74
so this is gonna be
adding always lovely little
00:14:07.78\00:14:09.34
ingredients that are
gonna make these filos special.
00:14:09.38\00:14:14.92
Oops.
00:14:14.95\00:14:16.28
So we've got the pumpkin,
I'm gonna be throwing in
00:14:22.79\00:14:24.89
some cranberries, and
these just add a nice,
00:14:24.93\00:14:27.16
really nice flavor.
00:14:27.20\00:14:28.53
So half a cup of
cranberries, dry cranberries.
00:14:28.56\00:14:33.20
We've got some chopped spinach,
00:14:33.23\00:14:34.94
and I've just had this
out of the freezer defrosting.
00:14:34.97\00:14:38.14
The main reason is you want
to get rid of some of the water,
00:14:38.17\00:14:39.81
so we just open
this, some frozen spinach.
00:14:39.84\00:14:43.48
We've got a 12 ounce
or 340 gram pack here,
00:14:43.51\00:14:47.15
and we're just
gonna put this in.
00:14:47.18\00:14:50.02
Well, I just want to
make sure that we got all
00:14:50.05\00:14:51.99
the moisture
out, so I just take it
00:14:52.02\00:14:53.36
and go over to the
sink, and just squeezing
00:14:53.39\00:14:55.29
the excess moisture out.
00:14:55.32\00:14:58.06
We can have a
little bit in there
00:14:58.09\00:14:59.43
but we don't want to have
filos filling up with water.
00:14:59.46\00:15:01.73
So we put that in as well,
00:15:12.67\00:15:14.01
so just some spinach
that's finely chopped.
00:15:14.04\00:15:16.04
As you can see,
beautiful colors in there.
00:15:16.08\00:15:17.88
Okay, next
ingredient, we're gonna add
00:15:23.89\00:15:25.32
a little bit of protein
with some black eyed peas.
00:15:25.35\00:15:28.52
And you can use any
kind of bean or pea you like,
00:15:28.56\00:15:32.89
even tofu is pretty nice.
00:15:32.93\00:15:35.26
So we're gonna
add, just strain these.
00:15:35.30\00:15:40.04
So you cook these yourself
or they're really convenient
00:15:40.07\00:15:42.14
when you buy them canned.
00:15:42.17\00:15:44.07
We're gonna add
about a can of those.
00:15:44.11\00:15:49.78
Half a teaspoon of salt.
00:15:49.81\00:15:55.52
And I think that's
all the ingredients.
00:15:55.55\00:15:57.65
So it's just a matter of
just mixing it all together
00:15:57.69\00:16:01.42
and feel free to mash down
00:16:01.46\00:16:03.02
the butternut
pumpkin and the beans.
00:16:03.06\00:16:07.20
Get it all lovely together so
you got great flavors in there.
00:16:07.23\00:16:11.67
Oh, the onion, that's
right, put that lovely garlic,
00:16:11.70\00:16:15.87
caramelized onion in there,
00:16:15.90\00:16:17.24
and this just adds
a lovely sweetness.
00:16:17.27\00:16:22.58
So the trick of that is putting
lots of yummy things in there.
00:16:22.61\00:16:24.68
And if you don't have
one of these ingredients,
00:16:24.71\00:16:26.05
just substitute something else.
00:16:26.08\00:16:28.42
But we know that's gonna
taste really, really good.
00:16:28.45\00:16:31.82
So the next part of
the equation is the filo.
00:16:31.85\00:16:35.82
And you get this filo
pastry in supermarket,
00:16:35.86\00:16:38.59
you normally find it
in the freezer section.
00:16:38.63\00:16:42.93
And filo pastry is
actually unfortunately
00:16:42.96\00:16:46.67
made out of white flour,
00:16:46.70\00:16:48.04
but it's actually a very, very
small component of the meal.
00:16:48.07\00:16:50.44
So this is probably
my only exception with
00:16:50.47\00:16:51.91
white flour products that I use.
00:16:51.94\00:16:55.91
So get the filo pastry
out, and you have to be
00:16:55.94\00:16:57.71
really quickly with this,
because it dries out very fast.
00:16:57.75\00:17:02.15
I'm gonna cut it
through the middle like this.
00:17:02.18\00:17:09.46
And we're gonna take
about four sheets per filo.
00:17:09.49\00:17:13.93
And that's about four,
plus or minus one is fine.
00:17:13.96\00:17:19.27
And we're just going to
put a portion of our lovely mix
00:17:19.30\00:17:23.81
here in one
corner, don't need much.
00:17:23.84\00:17:28.44
And we're just gonna
make it into triangles,
00:17:32.35\00:17:34.25
so we're gonna
roll it like that,
00:17:34.28\00:17:36.75
roll it like that, roll
it like that, and like that.
00:17:36.79\00:17:41.59
There we go.
00:17:41.62\00:17:42.99
I'm gonna grab an oven tray,
00:17:43.02\00:17:44.36
a nonstick one.
00:17:49.53\00:17:51.20
I'll just put a little bit
of oil on this to start with
00:17:51.23\00:17:53.23
so it doesn't get sticky.
00:17:53.27\00:17:55.70
And we're just gonna make
some of those for our filos.
00:17:55.74\00:17:58.37
Okay, there's
four lovely filos done.
00:18:02.54\00:18:05.21
Just give them a
bit of a drizzle of oil
00:18:05.25\00:18:10.82
so they don't burn.
00:18:10.85\00:18:15.22
And just a little sprinkle of
00:18:15.26\00:18:18.36
black and white sesame seeds.
00:18:18.39\00:18:23.87
And we'll put
them back in the oven,
00:18:23.90\00:18:26.10
and these will take
around about ten minutes,
00:18:26.13\00:18:28.10
same temperature, 350 degrees.
00:18:28.14\00:18:30.24
Now we're gonna make the
two salads really quickly.
00:18:40.32\00:18:42.82
The Mango Mesclun
Salad is the first one.
00:18:42.85\00:18:45.42
And mesclun is
just a term that we use
00:18:45.45\00:18:47.06
for just lots of
different little spinach mixes.
00:18:47.09\00:18:49.46
This one's more of
a baby spinach mix.
00:18:49.49\00:18:51.79
So I'm just gonna
grab about two big handfuls
00:18:51.83\00:18:56.16
of mesclun or baby spinach.
00:18:56.20\00:18:59.17
I'm gonna cut up a
mango for the salad,
00:18:59.20\00:19:01.74
and it's a great combination.
00:19:01.77\00:19:03.10
So for the mango,
find the nice think sides
00:19:03.14\00:19:07.74
and cut off two big cheeks.
00:19:07.78\00:19:10.98
And we're gonna
slice off the skin.
00:19:11.01\00:19:16.32
And when the skin is sliced off,
00:19:16.35\00:19:19.29
we can slice it up.
00:19:19.32\00:19:21.56
So this is a
nice fresh combination
00:19:21.59\00:19:23.66
of the fresh lettuce and
the beautiful sweet mango.
00:19:23.69\00:19:26.76
So just slice it into
very small slithers like that,
00:19:26.80\00:19:31.60
keep your fingers away.
00:19:31.63\00:19:33.77
And we'll put that
on the top of that.
00:19:33.80\00:19:37.37
And we'll do this
other one as well.
00:19:37.41\00:19:38.74
So you also want something
else to put on top of that.
00:20:07.07\00:20:09.94
Just get a nice
big bit of a rustle.
00:20:09.97\00:20:14.11
Got some sliced almonds,
just a sprinkle of those.
00:20:14.14\00:20:18.71
And we just put a bit of
lime juice on for a bit of tang.
00:20:18.75\00:20:21.78
And just squeeze probably
half a lime over just like that.
00:20:21.82\00:20:26.12
And that beautiful
salad is ready to go.
00:20:26.15\00:20:29.72
So the next salad is the
one used in these vegetables.
00:20:29.76\00:20:33.13
And these vegetables look
pretty boring as they are.
00:20:33.16\00:20:36.46
But all we need is
just a little bit of pesto,
00:20:36.50\00:20:38.73
probably half to one
cup, and that will transform
00:20:38.77\00:20:41.94
these vegetables amazingly.
00:20:41.97\00:20:45.57
It's, come on, you
can do it, there we go.
00:20:45.61\00:20:51.45
There's the pesto.
00:20:51.48\00:20:53.42
So I'm probably just
gonna give it a stir around
00:20:53.45\00:20:56.89
and just coat
all those vegetables
00:20:56.92\00:20:58.25
with that beautiful basil pesto.
00:20:58.29\00:20:59.92
It smells amazing,
wish you could smell it.
00:20:59.95\00:21:02.79
The smell of basil, and
just a beautiful pesto there,
00:21:02.82\00:21:08.46
look at that, sort of,
color with the carrots.
00:21:08.50\00:21:12.23
And it just
smothered those vegetables
00:21:12.27\00:21:13.84
and turned it from
something really boring
00:21:13.87\00:21:15.34
to something
really, really awesome.
00:21:15.37\00:21:18.71
I'm topping this with
just a handful of cashew nuts,
00:21:18.74\00:21:23.98
and we probably give
it a garnish of some herbs
00:21:24.01\00:21:25.58
just before we serve it as well.
00:21:25.61\00:21:27.38
So two beautiful
salads ready for the table.
00:21:27.42\00:21:30.65
We're making fantastic
progress on our meal today.
00:21:34.16\00:21:37.36
The filos are in
the oven cooking away.
00:21:37.39\00:21:39.89
They shouldn't
need to cook as such,
00:21:39.93\00:21:41.26
they just need to
warm up the middle
00:21:41.30\00:21:42.63
and crisp on the
filo on the outside.
00:21:42.66\00:21:44.83
So it doesn't
take very long at all.
00:21:44.87\00:21:46.74
Two salads done,
ready for the table.
00:21:46.77\00:21:49.64
And now we're gonna do the
classic Strawberry Smoothie.
00:21:49.67\00:21:53.27
So over to the refrigerator,
get the milk of your choice,
00:21:53.31\00:21:56.78
my favorite at the
moment is almond milk.
00:21:56.81\00:21:58.81
We can use oat milk,
rice milk, cashew milk,
00:21:58.85\00:22:01.68
there's lots of
different milks you can use,
00:22:01.72\00:22:03.99
you can make your own.
00:22:04.02\00:22:06.19
I'm just gonna
put the ingredients
00:22:06.22\00:22:07.56
in the blender and blend it up.
00:22:07.59\00:22:10.66
I'm gonna start
with, cutting up one
00:22:10.69\00:22:14.06
cups of strawberries.
00:22:14.10\00:22:15.43
We'll see if we can,
00:22:15.46\00:22:16.80
we're gonna make
four good serving sizes.
00:22:16.83\00:22:19.33
And there's about
globs of strawberries
00:22:19.37\00:22:22.74
coming out there
that will be blitzed up.
00:22:22.77\00:22:25.31
We're gonna have two
bananas, lovely spotty bananas
00:22:25.34\00:22:28.21
make it lovely and sweet.
00:22:28.24\00:22:30.85
Strawberries as a
whole are generally
00:22:30.88\00:22:32.31
quite of a bitter fruit,
00:22:32.35\00:22:33.68
so they need quite
a bit of sweetening,
00:22:33.72\00:22:36.08
so two bananas.
00:22:36.12\00:22:38.92
I think, we're
gonna add some milk,
00:22:38.95\00:22:40.29
so around about one
to one and a half cups.
00:22:40.32\00:22:43.19
You want this all to
blend, so it's just blending
00:22:43.22\00:22:45.83
but not too much, and that
we get a nice think smoothie.
00:22:45.86\00:22:51.17
Tablespoon of honey,
sweeten those strawberries up,
00:22:51.20\00:22:54.14
'cause they'll need it.
00:22:54.17\00:22:56.24
And then let's blend
it. This could get noisy.
00:22:56.27\00:22:59.44
I was actuall in the
supermarket last night
00:23:04.08\00:23:05.68
getting the
ingredients for the show.
00:23:05.71\00:23:07.75
And I saw three
women with trolleys
00:23:07.78\00:23:10.02
getting food
with their children.
00:23:10.05\00:23:11.79
And they were like
biscuits, cakes, chips,
00:23:11.82\00:23:14.79
all these really
unhealthy things.
00:23:14.82\00:23:16.96
You know, feeding
your children that kind of,
00:23:16.99\00:23:19.79
that kind of food is
really, really unhealthy.
00:23:19.83\00:23:22.40
But giving them a
great smoothie like this,
00:23:22.43\00:23:24.20
full of fresh fruits,
couple of frozen fruit,
00:23:24.23\00:23:27.00
bananas, it's just a
much healthy way to go.
00:23:27.04\00:23:29.20
So try and give your children
these healthier sweet options
00:23:29.24\00:23:32.54
and they'll have much more
00:23:32.57\00:23:33.91
energy and
vitality because of it.
00:23:33.94\00:23:37.41
I think that's
finished, let's take a look.
00:23:37.45\00:23:40.08
Little bit runny.
00:23:40.12\00:23:41.45
I'm gonna add another, few
more, add a banana to that.
00:23:41.48\00:23:43.75
It's a bit runny,
00:23:43.79\00:23:45.12
so you want to
keep it nice and thick.
00:23:45.15\00:23:47.22
And more bananas make
for a nice thick smoothie.
00:23:47.26\00:23:50.03
Here we go.
00:24:02.44\00:24:05.91
Look at that.
00:24:05.94\00:24:07.28
Probably thicker might be nicer
00:24:10.25\00:24:11.58
but this is just
a nice consistency.
00:24:11.61\00:24:13.15
And we'll add
some coconut on top.
00:24:22.52\00:24:24.96
And there's dessert done.
00:24:31.37\00:24:33.70
Let's see how the
filos are going in the oven.
00:24:37.11\00:24:40.88
This is the most exciting part.
00:24:40.91\00:24:42.24
Look at that,
they're browned nicely.
00:24:42.28\00:24:47.68
Here we go. Nice and crunchy.
00:24:47.72\00:24:52.25
And just lots of oozing flavors
and textures inside the beans,
00:24:52.29\00:24:56.16
and the spinach, and
the cranberries, and the...
00:24:56.19\00:24:59.53
the beautifully
sweet butternut pumpkin.
00:24:59.56\00:25:02.16
So we just want to just
carefully lift these off.
00:25:02.20\00:25:06.47
And just stick
them up on a nice board.
00:25:06.50\00:25:09.90
Oops.
00:25:09.94\00:25:11.27
So we've got four servings here.
00:25:15.64\00:25:18.01
Trying not to touch and
burn myself on the tray.
00:25:18.05\00:25:21.42
Here we go.
00:25:21.45\00:25:22.78
Now we just get a bit of a
garnish with some cilantro,
00:25:22.82\00:25:29.12
just to give it some greenness.
00:25:29.16\00:25:32.53
Good go to, kind of,
00:25:32.56\00:25:33.90
garnishing herb here
which is really nice.
00:25:33.93\00:25:37.63
Serve on a nice wooden board.
00:25:37.67\00:25:39.37
I've got some of the
pesto we made before,
00:25:39.40\00:25:40.94
just on the side.
00:25:40.97\00:25:42.30
And that's all ready to go.
00:25:42.34\00:25:43.67
So bit of pesto on the
side, that'll be amazing.
00:25:43.71\00:25:46.68
Also the salad here needs
a bit of garnishing as well.
00:25:46.71\00:25:49.61
So I've got some fresh basil
00:25:49.64\00:25:51.15
that I reserved
before we did the pesto.
00:25:51.18\00:25:53.35
So again, just chop it
up in some nice strips.
00:25:53.38\00:25:57.35
So these herbs, you
kind of want to make
00:25:57.39\00:25:58.72
either big pieces or
kind of little pieces.
00:25:58.75\00:26:00.46
You kind of don't want
to them in between size.
00:26:00.49\00:26:05.23
Let's chop it up here.
00:26:05.26\00:26:07.36
I'm just gonna
garnish that over there.
00:26:07.40\00:26:08.73
Just some more extra
basil love for the salad,
00:26:08.76\00:26:12.87
that would just taste
amazing with the pesto.
00:26:12.90\00:26:15.10
So we're done.
00:26:15.14\00:26:16.47
Dessert, two salads,
00:26:16.50\00:26:17.97
and a meal,
ready to hit the table.
00:26:18.01\00:26:23.91
And there we have
a meal ready to go.
00:26:23.95\00:26:26.78
Two deliciously fresh,
beautiful, healthy salads.
00:26:26.82\00:26:30.55
Pesto on that
one, mango on that one.
00:26:30.59\00:26:33.19
Delicious and fresh.
00:26:33.22\00:26:35.22
We've got this lovely
butternut pumpkin filo
00:26:35.26\00:26:40.60
with the pesto on the side.
00:26:40.63\00:26:42.23
It's just gorgeous.
00:26:42.26\00:26:43.80
Let's open one of them
up and she what's inside.
00:26:43.83\00:26:47.17
Look at that,
bursting with color and flavor,
00:26:47.20\00:26:49.60
with the pumpkin and
the beans, just delicious.
00:26:49.64\00:26:54.18
Thank you for
joining me today on Cook:30.
00:26:54.21\00:26:55.91
I hope you've
learned some new skills,
00:26:55.94\00:26:57.98
some new ingredients,
00:26:58.01\00:26:59.35
and ways to feed your
family healthier food.
00:26:59.38\00:27:01.45
I look forward to
seeing you next time.
00:27:01.48\00:27:03.42