Welcome to Cook 30.
00:00:21.38\00:00:23.59
I'm Jeremy Dixon from
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the Revive Cafes in
Auckland, New Zealand.
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And also author of
the Revive Cafe cookbooks.
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And today, I'm
going to share with you
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some delicious cafe style food
you can cook in your own home.
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Cook 30 foods is about using
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delicious whole
food ingredients.
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We're gonna be using
great protein sources
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like beans, lentils and nuts.
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Whole grains like
brown rice and quinoa.
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We're gonna use
fresh fruits and vegetables
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and tying it all together
with international flavors
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and fresh herbs and spices.
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And the best part
about Cook 30 food as you
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do not have to spend hours
slaving away in the kitchen.
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I'm gonna show you
in the next 30 minutes
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how you can cook a nutritious,
delicious meal for your family
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and you'll be
surprised how easy it is.
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On the menu
today we have one of my
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favorite recipes curried
Indian zucchini fritters.
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Very, very quick.
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Once you have learned once,
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you'll be able to
make it many times.
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We're gonna be serving
this with a Revivedorf salad
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and a very own tofu mayo.
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On the side, we have a
pineapple and minced salsa.
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And to finish a plump
ginger oats slice for dessert.
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Delicious.
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Okay we're gonna
start backwards today.
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The thing that's gonna take
the longest is the oat slice.
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And we want to
get that in the oven,
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it take about
25 minutes to cook,
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so we want to mix it up
and get it in straightaway.
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So to start with,
we're gonna use oats.
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And we're gonna
use the quick oats
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which is
basically same as big oats
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except they're just
been, been ground up
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into small pieces
so they cook quicker.
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So we're gonna
start with three cups.
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One, two, three cups.
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Then we're
gonna put in some oil,
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so we've got, how much oil?
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Four tablespoons of oil.
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And we're gonna
add some sesame seeds.
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Sesame seeds
toast up really nicely
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so they're
great for this recipe.
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Throw in half a
cup of sesame seeds.
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We're also gonna put some
almond meal in this as well,
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and this is just
almond that's been ground up.
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You can make your
own if you want as well.
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And we want half a
cup of ground almond.
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Also you want
some slivered almonds.
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And these are great,
because they just add
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beautiful crunch
to the recipe as well.
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Probably want round
about a quarter of a cup.
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This is a very flexible
recipe. Quarter of a cup there.
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And we're gonna need some honey.
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So you want around about
three quarters of a cup honey.
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So quite a lot,
quite a lot of sweetener.
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Lot of sweets would
have huge amounts of sugar,
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so this amount
of honey is actually
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not a huge amount really.
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I think that's
all the ingredients.
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Oh, ginger.
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And this is something
you probably wouldn't find
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in a sweet very
often, but it goes
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really, really
well with the plums.
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So we want two
teaspoons of ginger puree.
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You can use whole
ginger if you want.
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Well, this ginger
puree is really good as well.
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Look at that.
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And to finish it off we want
to add some unsweetened coconut.
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Very hard to find
unsweetened coconut.
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Make sure you
find it. It is around.
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And we want half a cup.
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There you go.
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This again is really
nice when it's toasted.
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Now, grab a spoon, mix
it up, and we want to make
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a really nice base
that's gonna be a base
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and a top for the plump slice.
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Okay, just gonna put a
little bit of oil in that,
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we're gonna use this to sheen.
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Just a touch of oil
so it doesn't stick.
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Use a brush or just
use your finger to...
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put it around,
especially corners
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that's where it sticks mostly.
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And we're gonna put
half of the mixture in here.
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And then we're just
gonna press it down.
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So nice and securely.
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So it's gonna
basically become a base,
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it's gonna cook even.
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Now this, this pot is a little
bit bigger than my mixture,
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so you can just make it,
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just use part of it if you want.
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And the next part we
want some whole plums,
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so some purple plums.
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And this recipe
is very versatile,
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you can actually use
apricots or any other kind of
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canned fruit you want as well.
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So just open these up,
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pour them in the
bowl here, look at that.
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I'll just open
some more as well.
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You want three small
cans or three these size cans.
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Oop, a different
color, look at that.
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Might just drain that juice off.
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And we're just
gonna pick out the stones,
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and end up with
basically plums that
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we can put in the
middle of the slice.
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Oops! Put the plum stones
over there and plums here.
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So just pick through.
Get all the stones out.
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And then they'll be ready.
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See all those plums
out, all those stones out,
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just give them a
little bit of a squeeze.
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A little bit of
moisture, but not much
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and we're just gonna
press it on the slice,
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just like that.
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Press it down.
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And now get the
rest of the topping.
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And just arrange
that around nicely.
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And again just give
it a good press down,
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so we want to stick together
in the oven. Simple as that.
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So straight in
the oven, 25 minutes
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at a 180 degree Celsius,
or 350 degrees Fahrenheit
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and that's the dessert done,
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and now we can go
on to our fritters.
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First thing for the
fritters, we want a nice onion.
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Put it in the pan, to just
to squeeze in up these fritters.
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So pan is already
on hot, ready to go.
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We haven't got time to
wait for pans to get hot
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when you're cooking
food in a short time.
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Just pull that,
peel off these onions,
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and we just dice
them really finely.
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Now fritters are really good.
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Once you know this recipe,
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you'll be able to make corn
fritters, zucchini fritters,
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there're just so
many different fritters,
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you can make carrot fritters.
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So the recipe is
very interchangeable,
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just change out the
zucchini and every thing else
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will pretty much be the same.
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So just touch of oil in the pan.
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I'm gonna put
these guys in here.
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Now when you're
cooking without meat,
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you really need to do a lot
more work with your flavors.
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Meat has lot of things in
it that makes it taste good,
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so you need to really work
hard with things like onion,
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garlic and all
these flavors we're using.
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So cooking, you
know, plant based food
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is a little bit harder,
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it requires a
little bit more skill.
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So we've done that.
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We got the onions underway,
they'll take a few minutes
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just to caramelize up.
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Got some nice zucchini
or courgettes depending on
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what country you come from.
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Just slice off the
end and we're just gonna
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grate these in a hand grater.
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You could use our friend
the food processor there,
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but it's only gonna take
about 30 seconds to do these.
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Do two at a time,
and it's not really worth
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the cleaning effort,
just for two zucchinis.
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So sometimes it
is actually worth
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doing it the old fashion way.
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Getting there, let's go.
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Making sure you avoid
grating your thumb as well.
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There we go.
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Our next
ingredient is besan flour.
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This is one of
my favorite flours,
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this can be
called chickpea flour,
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chana flour, besan flour.
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You can get it
from most health stores,
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some supermarkets,
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and it's just a
great flour to use.
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It's gluten free, it's
natural, high in protein,
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and I use it in a lot
of places where you can
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normal use normal flour.
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It won't work in baking,
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but things like
this works really well.
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And now we're gonna add
two cups of chickpea flour.
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One.
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There you go.
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Now with this recipe we
need to add water sometimes.
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There is a lot of
moisture in the zucchini,
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so sometimes you can get
away actually no water at all,
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and sometimes you may need
to add up to a cup of water.
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So it just depends on what the
state of your ingredients are.
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I think we're probably gonna
have to add about half a cup.
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So just keep adding
it slowly and then mixing
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until you get a texture
that you want for, for fritters.
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And also zucchini come
in many different sizes,
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I've used two large ones.
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If you got small ones, you
might want four small ones,
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so just depends.
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More water.
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So every recipe
will be different.
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Need a bit of a stir
around. Look at that.
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Nearly at the right consistency,
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perhaps a bit more.
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Okay, here we go.
Gonna add some flavors now.
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So let's add some
sweet chili sauce.
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And we're gonna be
adding two tablespoons there.
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And also some
black sesame seeds.
00:11:58.15\00:12:01.12
And these just
have a beautiful color.
00:12:01.15\00:12:02.48
So you want about
two tablespoons of these,
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black sesame seeds.
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Just looks at that
beautiful colour they give.
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Just a bit of a
contrast to make it interesting.
00:12:09.52\00:12:13.16
We also want some curry powder.
00:12:13.19\00:12:16.93
And curry powder
is just a combination
00:12:16.97\00:12:19.53
of just different spices,
00:12:19.57\00:12:21.07
so you want about a teaspoon.
00:12:21.10\00:12:25.31
Like that. And stir it all up.
00:12:25.34\00:12:31.65
Half a teaspoon of salt.
00:12:31.68\00:12:35.45
And one of the
great ingredients to use
00:12:35.48\00:12:37.69
is cilantro in
any kind of fritter.
00:12:37.72\00:12:39.75
I'll just show you how I
store my cilantro or coriander.
00:12:39.79\00:12:42.62
It's in there in the fridge,
00:12:42.66\00:12:43.99
just wrap it with
a wet paper towel,
00:12:44.03\00:12:45.46
and it keeps for ages.
00:12:45.49\00:12:46.83
This is little
trick for you to keep
00:12:46.86\00:12:48.30
your herbs nice and fresh.
00:12:48.33\00:12:51.20
I'm gonna slice this
and put it in like that,
00:12:51.23\00:12:57.87
nice and chunky.
00:12:57.91\00:12:59.24
What a beautiful mix there.
00:13:05.71\00:13:07.08
These onions are cooked now
00:13:10.85\00:13:12.92
nice and soft so bring those in.
00:13:12.95\00:13:15.69
I'm gonna use the
same pan to cook them in.
00:13:15.72\00:13:18.29
So we got a hot
pan already to go in.
00:13:18.33\00:13:20.70
Look at that beautiful mix.
00:13:28.77\00:13:30.17
And that is ready to go.
00:13:35.88\00:13:38.48
Just a little bit
of oil in the pan.
00:13:38.51\00:13:41.75
And there is quite
a lot of mixture here,
00:13:41.78\00:13:44.65
and again this is
a great thing to make
00:13:44.69\00:13:46.09
and use for
lunch as the next day.
00:13:46.12\00:13:49.56
I'm just gonna put in
just tablespoon size into here.
00:13:49.59\00:13:56.90
Just turn the heat up a bit.
00:13:56.93\00:13:58.73
You want it so it's gonna
sizzle when you put it in,
00:13:58.77\00:14:00.60
so we're just
below that temperature.
00:14:00.64\00:14:02.80
Look at that, don't
they look wonderful.
00:14:19.15\00:14:21.79
Now you're probably thinking
where is the party ingredient,
00:14:21.82\00:14:23.36
where is the bite ingredient,
but the chickpea flour
00:14:23.39\00:14:27.53
is actually just more
than adequate just by itself.
00:14:27.56\00:14:30.93
There you go some
nice size fritters.
00:14:30.97\00:14:35.10
Now starting to sizzle up there.
00:14:35.14\00:14:37.74
Put it two or
three minutes aside,
00:14:37.77\00:14:40.34
just keep making them
and they will just brown up
00:14:40.38\00:14:43.38
really, really nicely.
00:14:43.41\00:14:45.91
So leave them
there and come back
00:14:45.95\00:14:47.28
to them in a couple of minutes.
00:14:47.32\00:14:48.65
If you just joined
us today on Cook 30,
00:14:51.02\00:14:53.05
we are cooking
up a delicious meal.
00:14:53.09\00:14:55.32
We have curried
Indian zucchini fritters.
00:14:55.36\00:14:58.33
And these are accompanied
by a pineapple and mint salsa.
00:14:58.36\00:15:02.06
We have a fresh Revivedorf
salad with our own tofu mayo.
00:15:02.10\00:15:06.87
And to finish off a
plum and ginger oat slice.
00:15:06.90\00:15:11.44
So we're making great progress.
00:15:11.47\00:15:13.58
The fritters are
underway, the slices in the oven
00:15:13.61\00:15:16.51
and we're now gonna
make the pineapple salsa.
00:15:16.54\00:15:19.51
So our first
ingredient is canned pineapple.
00:15:19.55\00:15:23.59
Make sure you get the
stuff that is unsweetened.
00:15:23.62\00:15:26.39
I mean we want
stuff that's sweetened
00:15:26.42\00:15:27.76
with pineapple
juice, not with sugar
00:15:27.79\00:15:29.22
or other things like that.
00:15:29.26\00:15:31.49
We're gonna have half an onion.
00:15:31.53\00:15:33.06
This is a large
onion, so we probably use
00:15:33.09\00:15:34.43
about a quarter of this onion.
00:15:34.46\00:15:37.03
And we're just gonna
cut it up really fine.
00:15:37.07\00:15:39.77
When you're having a
salsa you don't really want
00:15:39.80\00:15:41.90
big chunks of
onion, just little slivers,
00:15:41.94\00:15:44.74
just to give it a
little bit of taste.
00:15:44.77\00:15:48.48
That's probably a huge onion.
00:15:48.51\00:15:50.48
And once you got
those directions,
00:15:50.51\00:15:52.15
you can just do tiny
little cuts like this.
00:15:52.18\00:15:55.28
That's onions done.
00:16:03.83\00:16:06.56
We're gonna add
some lemon juice,
00:16:06.59\00:16:07.93
just to give it a bit
of a, bit of extra zing.
00:16:07.96\00:16:14.20
We can use a squeezer
00:16:14.24\00:16:15.57
or just squeeze it
through your fingers.
00:16:15.60\00:16:17.14
That's great.
00:16:25.55\00:16:29.38
Next we want some red peppers,
00:16:29.42\00:16:32.75
just a bit of
extra color in there.
00:16:32.79\00:16:35.19
So I've got a red
pepper probably one small
00:16:35.22\00:16:37.33
or half of the large one.
00:16:37.36\00:16:40.76
And again we just want to
dice it up really, really small.
00:16:40.80\00:16:43.73
So you gonna start
create the long strips like that
00:16:43.77\00:16:47.37
and then cut the other way
00:16:47.40\00:16:52.21
and you got your dices.
00:16:52.24\00:16:56.08
It's really
important when you're cooking
00:16:56.11\00:16:57.45
to have a nice sharp knife.
00:16:57.48\00:16:58.81
It is well worth investment.
00:16:58.85\00:17:00.42
And I recommend
going all out buying
00:17:00.45\00:17:02.18
the most expensive
one you can, rather buying
00:17:02.22\00:17:04.85
a whole set of medium knifes.
00:17:04.89\00:17:06.52
Just one knife like
this is all you need
00:17:06.55\00:17:08.86
for most of the things.
00:17:08.89\00:17:11.33
So yeah, go for one
good knife rather than
00:17:11.36\00:17:12.99
whole lot of average knifes.
00:17:13.03\00:17:14.86
And keep it really sharp,
and your cooking enjoyment
00:17:14.90\00:17:19.03
is not only safer,
but it's just much more
00:17:19.07\00:17:21.30
enjoyable with a
nice sharp knife.
00:17:21.34\00:17:23.24
You can cook a lot quicker.
00:17:23.27\00:17:24.87
Mint and pineapple just go
together really, really well.
00:17:24.91\00:17:28.64
So just cut off these
long stocks at the end,
00:17:28.68\00:17:32.41
and again just roll
up into a shape like that
00:17:32.45\00:17:37.22
and then just slice it.
00:17:37.25\00:17:40.82
So you got this beautiful
mint. The smell is adorable.
00:17:40.86\00:17:45.16
If you can grow a
mint where you're living,
00:17:45.19\00:17:47.16
it's so easy to
grow and just add
00:17:47.20\00:17:50.33
so much flavor
in so many dishes.
00:17:50.37\00:17:55.20
There we go, and a
little bit of cayenne pepper.
00:17:55.24\00:17:58.24
Optional, but just a
little touch of this.
00:17:58.27\00:18:02.44
We'll just, just
heat it up a little bit
00:18:02.48\00:18:04.38
and make it into a salsa,
so just a tiny, tiny amount.
00:18:04.41\00:18:08.98
Is that all the
ingredients we have?
00:18:09.02\00:18:10.65
I think it is.
00:18:10.69\00:18:12.02
So again just mix it up together
00:18:12.05\00:18:15.42
and that pineapple
will just be infused
00:18:15.46\00:18:17.19
with that
beautiful mint and the onion,
00:18:17.23\00:18:20.43
and give it a couple of minutes,
00:18:20.46\00:18:21.80
and it will just be a
great thing to have on the side
00:18:21.83\00:18:23.60
to have with
our lovely fritters.
00:18:23.63\00:18:26.43
Speaking of which they are
going lovely, look at that.
00:18:26.47\00:18:30.31
As you can see
they're crisping up nicely.
00:18:30.34\00:18:33.58
Look at that. Look
how brown that has.
00:18:33.61\00:18:36.85
That's just nice and
brown just looking lovely.
00:18:36.88\00:18:41.48
So that two to
three minutes a side
00:18:41.52\00:18:44.49
and there we go, look at that.
00:18:44.52\00:18:46.15
And they are just
absolutely gorgeous
00:18:46.19\00:18:48.52
and you can see
they're sticking together well,
00:18:48.56\00:18:49.99
there is no problem
with them falling apart.
00:18:50.03\00:18:51.93
You do not need
eggs and every thing
00:18:51.96\00:18:53.33
that you put in the pan.
00:18:53.36\00:18:55.00
Gonna make a
really nice dressing
00:18:59.10\00:19:00.44
out of an ingredient
you probably haven't used
00:19:00.47\00:19:02.40
to make dressings
before and that is tofu.
00:19:02.44\00:19:05.44
Got a pack of
tofu here, firm tofu.
00:19:05.47\00:19:07.78
Just drain the water out of it.
00:19:07.81\00:19:11.28
So you want about
300 grams, this is a 397,
00:19:11.31\00:19:15.08
so use three quarters of this.
00:19:15.12\00:19:18.79
And we're just gonna
put this in the blender,
00:19:18.82\00:19:20.32
so making dressing
is really important
00:19:20.36\00:19:21.86
to make salads taste good.
00:19:21.89\00:19:23.53
This is just a great
dressing that is low in fat
00:19:23.56\00:19:26.90
and with all the
flavoring to be added,
00:19:26.93\00:19:29.60
it does not taste like
tofu believe it or not.
00:19:29.63\00:19:32.70
So one block of firm
tofu, and we're gonna put
00:19:32.73\00:19:35.37
some seeded mustard in.
00:19:35.40\00:19:37.34
So we will have one
tablespoon of seeded mustard.
00:19:37.37\00:19:43.31
Here we go.
00:19:43.35\00:19:44.95
Lemon juice is really
important for most dressings.
00:19:44.98\00:19:48.88
So lot of
dressings call for vinegar,
00:19:48.92\00:19:51.45
but lemon is a far,
far healthy way to go.
00:19:51.49\00:19:54.66
So we want five
tablespoons of lemon juice.
00:19:54.69\00:20:00.16
This juice,
they're nice and juicy.
00:20:00.20\00:20:02.73
Often you open a lemon
and it's just very dry.
00:20:02.76\00:20:07.24
Here we go. So it's
sort of five tablespoons.
00:20:07.27\00:20:09.64
I'm just gonna
pour through my finger.
00:20:09.67\00:20:11.77
One, two,
00:20:11.81\00:20:13.74
three, four, five.
00:20:13.78\00:20:21.05
Here we go.
00:20:21.08\00:20:22.42
We're gonna put some honey
in, so one tablespoon of honey,
00:20:22.45\00:20:25.09
or you can use
dates if you want,
00:20:25.12\00:20:27.06
but honey is my
favorite healthy sweetener.
00:20:27.09\00:20:30.33
Gonna put a teaspoon of salt.
00:20:30.36\00:20:34.06
And one clove of garlic, so
find a nice clove of garlic.
00:20:34.10\00:20:39.27
And again we're just gonna,
00:20:39.30\00:20:41.84
just gonna chop it
up and put it in there.
00:20:41.87\00:20:45.67
So it blends easily.
00:20:45.71\00:20:47.44
And blend it away.
00:20:51.41\00:20:53.92
For the most things,
look for the texture.
00:21:12.97\00:21:15.34
We'll just have a look at there.
00:21:15.37\00:21:17.87
You look at that, drip off
perfect texture for a dressing.
00:21:17.91\00:21:20.81
So you don't want it too watery.
00:21:20.84\00:21:22.21
It's perfect. Let's
give it a little try.
00:21:22.24\00:21:26.41
Just check if you can
taste the lemon coming through,
00:21:26.45\00:21:28.48
taste the salt, doesn't taste
too tofuey, yep tastes nice.
00:21:28.52\00:21:32.72
But often you might want to
add some more garlic or lemon,
00:21:32.75\00:21:34.99
but I think that's about right.
00:21:35.02\00:21:37.19
So dressing tofu mayo
00:21:37.23\00:21:39.09
that we're gonna
use in the next salad.
00:21:39.13\00:21:43.80
Okay let's plate up
some of these fritters.
00:21:43.83\00:21:46.74
Nicely done. Look at that.
00:21:46.77\00:21:51.14
I'm just gonna put
another batter down here.
00:21:51.17\00:21:52.51
There is a bit of
residual oil in the pan,
00:21:52.54\00:21:55.51
so thrown on four more.
00:21:55.54\00:21:59.81
And have them cooking away.
00:21:59.85\00:22:04.92
So you can add
little ones if you want,
00:22:04.95\00:22:06.29
little part, we type size
00:22:06.32\00:22:08.62
or keep them big
for main meal size.
00:22:08.66\00:22:11.69
Turn the gas up a
little bit, get those underway.
00:22:11.73\00:22:15.10
All righty, let's do
the Revivedorf salad.
00:22:15.13\00:22:19.00
So from the fridge, I'm
just gonna get some ingredients.
00:22:19.03\00:22:24.87
So this is a very fresh salad,
00:22:24.91\00:22:27.18
and the main
ingredient is actually apples.
00:22:27.21\00:22:30.95
So we're gonna just
gonna chop some of these up,
00:22:30.98\00:22:33.92
so the easiest way to
chop an apple is cut in half.
00:22:33.95\00:22:37.39
Cut it through
there, minimize your cuts.
00:22:37.42\00:22:41.52
So get rid of all the
cores that you don't want.
00:22:41.56\00:22:48.46
And one thing
going for the apple,
00:22:48.50\00:22:51.00
you've to work quite
fast, because that will start
00:22:51.03\00:22:53.47
going brown within minutes.
00:22:53.50\00:22:55.74
So we wanna make sure
we get the dressing coating
00:22:55.77\00:22:58.14
the apples very quickly.
00:22:58.17\00:23:01.41
So again we're just
gonna cut them into chunks,
00:23:01.44\00:23:03.81
so cut these little
quarters, into halves or thirds,
00:23:03.85\00:23:07.95
and again line them up
and cut them all together,
00:23:07.98\00:23:11.69
and you can save yourself
minutes of precious time...
00:23:11.72\00:23:15.42
just like that.
00:23:15.46\00:23:18.39
Nice and chunky.
00:23:18.43\00:23:19.89
These are very fresh apples.
00:23:19.93\00:23:21.50
You can use any
colour apples as you want,
00:23:21.53\00:23:23.53
but red is a
great contrasting colour
00:23:23.57\00:23:25.87
'cause the ingredients
in this dish are green so.
00:23:25.90\00:23:30.61
It'll work out better.
00:23:30.64\00:23:32.84
So put them in a
nice bowl to serve with
00:23:32.87\00:23:37.25
and I'm gonna
pour just a little bit
00:23:37.28\00:23:38.61
of this dressing on,
just about half a cup
00:23:38.65\00:23:44.05
and just mix it
around so that they coat it.
00:23:44.09\00:23:49.19
Might use a spoon for this one.
00:23:49.22\00:23:50.56
So once they're
coated in the dressing
00:23:58.63\00:23:59.97
they won't get
brown, so you're safe.
00:24:00.00\00:24:02.30
That sound a sense of
energy with this salad.
00:24:02.34\00:24:04.27
There we go. Celery.
00:24:07.01\00:24:09.31
So two big stocks of celery,
00:24:09.34\00:24:11.85
and this is just got
amazing crunch as well.
00:24:11.88\00:24:13.42
This is very
lovely crunchy salad.
00:24:13.45\00:24:16.15
Often the in bits that
aren't, aren't bit fresh.
00:24:16.18\00:24:20.19
Through the middle.
00:24:20.22\00:24:23.49
And again cut it in half
00:24:23.53\00:24:25.99
and then just make
nice bite sized chunks.
00:24:26.03\00:24:28.93
Wish I might throw
another, another stalk on.
00:24:36.04\00:24:40.38
Looks like it needs another one.
00:24:40.41\00:24:41.74
Here we go.
00:24:52.32\00:24:54.02
So now we got some
baby spring mich mix.
00:24:54.06\00:24:56.36
This Mexican lettuce,
00:24:56.39\00:24:57.73
there's lots of
different mixtures you can get.
00:24:57.76\00:24:59.36
And some of these
just look at them,
00:24:59.39\00:25:00.73
look how nice and fresh that is,
00:25:00.76\00:25:02.10
it keeps in your refrigerator
for can be a week or so,
00:25:02.13\00:25:05.03
so it's a great ingredient
to have around for salads.
00:25:05.07\00:25:08.50
We're gonna put round about
two to three cups of that in.
00:25:08.54\00:25:12.64
And these like baby spinach,
see all these different,
00:25:12.67\00:25:15.31
all these
lettuce names I won't--
00:25:15.34\00:25:16.68
There is actually
beetroot leaf in there.
00:25:16.71\00:25:18.48
Different lettuce names you
wouldn't know how to pronounce,
00:25:18.51\00:25:20.38
but they just taste really good
00:25:20.42\00:25:21.75
and add a great
texture to salads.
00:25:21.78\00:25:25.62
And then we're
gonna add some walnuts,
00:25:25.65\00:25:27.06
so wait in for those.
00:25:27.09\00:25:28.46
So mix them this up,
where is my spoon gone?
00:25:28.49\00:25:32.79
Mix this up.
00:25:32.83\00:25:35.96
So you don't want the mix,
the lettuce on-- here it is.
00:25:36.00\00:25:39.83
It's on the bowl.
00:25:39.87\00:25:41.24
You don't want the lettuce to
be totally covered in dressing.
00:25:41.27\00:25:44.44
It's mainly the apple
that you're worried about.
00:25:44.47\00:25:46.81
So you want to make sure
you brought the chunks of apple
00:25:46.84\00:25:48.58
on top showing
through and looking beautiful.
00:25:48.61\00:25:51.95
Okay we'll just put a bit
of a drizzle of lemon on there.
00:25:56.79\00:26:01.76
It will help go, help it as well
00:26:01.79\00:26:05.39
and then finish off with
these little beauties, walnuts.
00:26:05.43\00:26:11.23
So about half
cup of walnuts on top
00:26:11.27\00:26:16.10
and there you have a very fresh
and delicious Revivedorf salad.
00:26:16.14\00:26:21.34
Usually call it waldorf salad,
00:26:21.38\00:26:22.71
but this is a
Revive version there,
00:26:22.74\00:26:24.15
ready to go on the table.
00:26:24.18\00:26:25.71
You just flip these and
they're ready to go again.
00:26:25.75\00:26:29.88
Look at that nice
and brown and probably
00:26:29.92\00:26:33.32
you want to serve
around two fritters per person.
00:26:33.36\00:26:37.89
And I think that's everything
ready to go to the table.
00:26:37.93\00:26:40.30
And let's see how this
plum ginger oat slice is going.
00:26:43.57\00:26:47.54
Oh, caught in
here. Look at that.
00:26:47.57\00:26:51.07
Nice and golden
brown, ready to go.
00:26:51.11\00:26:53.51
We'll just cut it
up into some squares
00:26:53.54\00:26:55.04
and plate it up
and it's all ready.
00:26:55.08\00:26:56.71
And we have
another Cook 30 meal.
00:27:00.48\00:27:03.18
I hope you've learnt some new
tips in using new ingredients
00:27:03.22\00:27:06.15
and new
techniques, so you can get
00:27:06.19\00:27:08.09
meals on the table
faster for your family.
00:27:08.12\00:27:11.36
Eating healthy food will
really impact your lives.
00:27:11.39\00:27:13.56
So I encourage you to
try out these new recipes,
00:27:13.60\00:27:15.80
these new
ingredients and techniques
00:27:15.83\00:27:17.57
so you have lots more energy
and vitality in your life.
00:27:17.60\00:27:20.54
Thank you for
joining me on Cook 30,
00:27:20.57\00:27:22.40
and I look forward
to seeing you next time.
00:27:22.44\00:27:24.47