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
want to share with you
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some delicious
cafe quality meals
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that you can
cook in your own home.
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Cook: 30 food is all about using
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whole food, plant
based ingredients.
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We're gonna be using
great proteins sources
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like nuts, lentils and beans.
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Whole grains, fresh
fruits and vegetables
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and wrapping it all together
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with international
flavors and herbs and spices.
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And the best part about
cooking with Cook: 30 food is,
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you do not have to spend hours
slaving away in the kitchen.
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In the next 30 minutes,
I'm gonna share with you
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a great meal that you
can cook 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 a medley of soups.
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We're starting with a classic
carrot and coriander soup.
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We have a
fragrant Thai tofu laska
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and a creamy
Italian tomato soup.
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We're gonna be serving
these with freshly made hummus
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and whole grain bread,
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and to finish it off,
with a colorful fruit platter.
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Okay, to make a
meal in 30 minutes,
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you want to make sure
you're really well prepared.
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I've got a clear bench
surface, good chopping board,
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sharp knife.
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I've got three pots on the stove
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warmed up, ready to go.
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I've boiled the jugs,
we have boiling water ready
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and our shelves and
refrigerator are stocked
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with all the food we need.
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So let's get into it.
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Now when we have soups,
you often go to people's place
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and there might
be a couple of soups.
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You never want just one soup.
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I always love to just
have multiple different soups.
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So we're gonna
create three delicious soups
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which are three of the
best selling ones at my cafes,
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so you can have as a meal.
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And serving with
whole grain bread
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and hummus, really completes
itself as a complete meal.
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So to start
with, we're gonna start
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with a carrot
and coriander soup.
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First ingredient is onion.
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So all these
soups start with onions.
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They're just--
with vegetarian cooking,
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you need to really
work hard with your flavors,
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because you don't have
a lot of inbuilt flavor
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that comes with meat.
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So onions is a
really good place to start,
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just gives a great
underlying depth of flavor,
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a good base so you can in
build the rest of your meal on.
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So if you start with
a good base of flavor,
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rest of the meal is easy.
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So we have an onion.
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We're just gonna chop
it up, reasonably roughly.
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Now this soup will
be blended at the end.
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So we don't need to be
too careful in our cutting
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but just small enough
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so it's going to
saute reasonably quickly.
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Splash of oil,
put the onions in,
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we're also gonna
have some garlic.
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So we have two cloves garlic.
Let's get my garlic crusher.
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And garlic is another
ingredient that just--
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you never taste--
things don't taste of garlic
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usually, they just
adds the depth of flavor.
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They're just wonderful.
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So two cloves of garlic,
straighten the garlic press,
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skin on and all and
just squeeze it through.
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Great time saver.
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So I'll just turn
that up a little bit.
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So you need to add some carrots,
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so we're just gonna peel these,
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sometimes carrots come
okay but these ones are...
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We're not in carrot
season at the movement
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so, they're not quite as
fresh as they sometimes are,
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but if you're carrots come,
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you know, really
nice and clean and fresh,
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you can generally get away
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with peelings on most occasions.
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So it's up to you.
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Generally I
won't peel vegetables
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unless there's a need.
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Just a...
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Just a great time saver, wastage
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and also, you can
lose nutrients as well.
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But today, we'll
peel these carrots.
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So you may not had carrot...
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Carrot and
coriander soup before,
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but it's just a
lovely... lovely flavor of soup.
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It's just, just awesome.
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So, I'm just
gonna chop the ends off,
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and again with the chopping,
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try to cut multiple
parts at the same time.
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And we're just gonna
just roughly chop these.
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We want them to
cook so, you don't...
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You don't have to make
them wafer-thin or anything.
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Put those in here,
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put the onions
and stir them around.
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Tune that down.
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We want to just have it
sort of just a medium heat
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and all the onions and carrots
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will just start
softening and get ready.
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It's the base of
the first soup underway.
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The second, I'm gonna
work on is the Thai laska.
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And this is the
lovely Asian dish
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that we're
gonna serve with tofu.
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So, we want to start
with the onion again.
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So we repeat the
process, chop the onion up,
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now this soup is
going to be not blended.
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So we want to take
a little bit more care
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with our
preparation of the vegetables.
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So if you're blending stuff,
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you can just
really cut it in your way.
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Get rid of all the skin parts.
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So we're gonna just
dice this really finely.
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And when you're chopping your
onions into these half-moons,
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you just need to
hold the onion at the end.
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So it stays as
one complete piece,
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more thereabouts.
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You can cut one group of onions
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and then you can
just slice through here,
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so we've got some
nice thin small pieces.
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So we're just gonna
dissolve into the soup
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we don't want to be eating
chunks of onions in this one.
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Again, touch of oil.
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I'm using some
cast iron pots today.
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And they are my most--
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My favorite way of
cooking is using cast iron.
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So if you can get some...
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Some beautiful cast
iron pots, I recommend them.
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They're just, they
are very, very heavy.
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But they last forever
and the good quality ones
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will have a great
non-stick stove surface.
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Okay, we need
to add some garlic.
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You can of course, use
any other pot you want.
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We just got-- it's a
basic stainless pot here.
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So it doesn't really
matter as long as you stop it
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from burning on the bottom.
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Again, we're gonna
put some garlic in.
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So just put-- remove the--
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The skin from the last session
and squeeze it in like that.
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Much quicker than
finely chopping it up.
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Now, I really love these
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bamboo style stir,
wooden stirrers as well.
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They are my
favorite way to stir.
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They are just wonderful.
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And really with an expense
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of probably a dollar
or two at an Asian shop.
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So we're gonna have to just keep
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all these stirring as we go.
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We've got three pots on.
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So this shows all
about multi-tasking
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as you've probably discovered,
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having multiple
things on at once,
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but you can save lots of time.
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Now, we're gonna start
add some lovely Thai flavors,
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so we've got some lemongrass.
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So we're gonna
put in two tablespoons
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of lemongrass paste.
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You could just put
in two stalks as well.
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But it's much quicker
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when you've got this great paste
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that you can get
at most supermarkets.
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So lemongrass
paste, two tablespoons,
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and two tablespoons of ginger.
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Here we go.
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So this soup is
now underway as well.
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Tomato soup next.
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And if you want to
quick soup to make,
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tomato soup is the
quickest one you can make,
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because it's just very quick.
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We're just using
the canned tomatoes,
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but we still need
to get an onion on.
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So again, the same
ritual, peel the onion
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and we're gonna be
blending the tomato soup,
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so we don't have to be
as fussy with our chopping.
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So just roughly dice.
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Pop that in, bit of oil.
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And again, some garlic,
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we toss two nice
big cloves of garlic,
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pull out the old
skin, press it in,
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here we go, stir for this one
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and this one here,
is now underway as well.
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So great start, the
hard part of the soups
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are underway or the long part
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and this onions are gonna
be beautifully caramelizing.
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Okay, just had a bit of...
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I got a peeled
carrot here and some celery.
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Just gonna add
these to the tomato soup,
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just to give a
bit of extra flavor.
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Carrots and celery and onions
are really good partnership.
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Just add those in there.
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So I want to add some spices
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to the carrot
and coriander soup,
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so we've just got a
have a teaspoon of nutmeg
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and a tablespoon of coriander,
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of course, it's coriander
soup and a tablespoon of cumin.
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Just give them a
quick mix around.
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We're gonna be
using fresh coriander
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with the carrot and
coriander soup as well.
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So just let this spices
activate couple of seconds.
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We've got the boiling
water here, ready to go.
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And we want four cups
or just one liter or quart.
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So I'll measure that
out and we'll pour that in.
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And those will start cooking.
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Give that a bit of
stir, turn it up a bit.
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And now, we want to
make some cashew cream.
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And this is the really
creamy way of, you know,
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increasing the
creaminess in soups.
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So a lot of restaurants
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or recipes go for a normal cream
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'cause it's much healthier, one,
00:11:04.79\00:11:07.26
and we're gonna
cream the carrot soup
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in the tomato soup this way.
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So I'm gonna start with
two cups of cashew nuts,
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that'll be going to two soups.
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And two cups of cold
water and blend this up.
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This is just a great way,
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just a great way of
making things creamy.
00:11:24.68\00:11:26.05
You can use it in curries
and smoothies, and again,
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if you're gonna need
something creaminess and thick,
00:11:28.78\00:11:31.15
it's a great way of doing it.
00:11:31.19\00:11:32.95
This takes a couple seconds.
00:11:32.99\00:11:35.09
Just pour some of it in this jug
00:11:44.77\00:11:46.10
and we'll be able
to use that later.
00:11:46.13\00:11:47.47
So now the job is done
00:11:47.50\00:11:49.17
and prepared for
us when we needed.
00:11:49.20\00:11:53.84
Okay, back to the tomato soup,
00:11:56.64\00:11:58.71
we're gonna add
some Italian seasonings.
00:11:58.75\00:12:00.12
So you can get these lovely,
00:12:00.15\00:12:01.48
just combinations of
different dried herbs.
00:12:01.52\00:12:04.69
So we want a good tablespoon,
you can get Italian seasoning,
00:12:04.72\00:12:08.29
mixed herbs,
they're all different names,
00:12:08.32\00:12:09.66
there're so
just good combination
00:12:09.69\00:12:11.03
of some tried herbs.
00:12:11.06\00:12:12.86
So let's mix it
around in there for a bit.
00:12:12.89\00:12:15.66
And then we got
some canned tomatoes,
00:12:15.70\00:12:18.03
and we want three little cans
00:12:18.07\00:12:19.40
or one big can
and one little can,
00:12:19.43\00:12:21.40
so we want 1200 grams
00:12:21.44\00:12:24.31
which is around about
18 ounces of tomatoes.
00:12:24.34\00:12:27.44
And the best part
of the tomato soup
00:12:27.48\00:12:29.41
is it's just opening the cans.
00:12:29.44\00:12:30.95
So it's one of the
fastest soups you can make.
00:12:30.98\00:12:35.28
So, open these
00:12:35.32\00:12:39.32
and so if you
can get any kind of--
00:12:39.35\00:12:41.62
you can use whole
tomatoes, crushed tomato's
00:12:41.66\00:12:43.56
because we're
gonna be blending it up.
00:12:43.59\00:12:44.93
It doesn't really matter.
00:12:44.96\00:12:46.29
Just put the
canned tomatoes in there.
00:12:46.33\00:12:48.40
Turn up the heat a little bit.
00:12:48.43\00:12:52.83
Here we go.
00:12:52.87\00:12:54.20
We're gonna put in
also, two cups of water.
00:12:54.24\00:12:59.77
Just to give it
a soupy structure
00:12:59.81\00:13:03.68
and just turn up the
heat and they would just--
00:13:03.71\00:13:05.05
They kind of mingle together
00:13:05.08\00:13:06.82
and will start to
develop a lovely flavor.
00:13:06.85\00:13:10.99
I'm also gonna add some
honey, tablespoon of honey.
00:13:11.02\00:13:15.06
One thing about
tomatoes is they can be quite--
00:13:15.09\00:13:18.59
Bitter is the wrong word
00:13:18.63\00:13:19.96
but they are not
generally as sweet
00:13:20.00\00:13:22.23
when they come in cans.
00:13:22.26\00:13:23.83
So you may need to...
00:13:23.87\00:13:25.20
We'll start it with
one tablespoon of honey.
00:13:25.23\00:13:26.57
But you may need
to add more later.
00:13:26.60\00:13:27.94
So always taste
it, every kind of batch
00:13:27.97\00:13:29.30
of canned tomatoes is different.
00:13:29.34\00:13:30.67
And half tea spoon of salt.
00:13:30.71\00:13:32.74
And again, with salt--
all these soups are gonna have
00:13:32.77\00:13:34.34
to make sure we taste at the end
00:13:34.38\00:13:35.71
and just adjust with
any seasonings if possible.
00:13:35.74\00:13:38.21
These are good
starting measurements.
00:13:38.25\00:13:39.88
So bring that back to the boil,
00:13:39.91\00:13:41.25
give this a bit of a stir,
whoops, burning a little bit.
00:13:41.28\00:13:43.08
Turn it down.
Give this one a stir.
00:13:43.12\00:13:46.25
You're gonna be multitasking,
keeping everything stirring
00:13:46.29\00:13:48.12
and stopping from burning.
00:13:48.16\00:13:53.16
If you've just
joined us on Cook: 30 today,
00:13:53.19\00:13:55.03
we are cooking
a medley of soups.
00:13:55.06\00:13:58.20
We're staring with a classic
carrot and coriander soup.
00:13:58.23\00:14:01.80
A fragrant Thai tofu laska.
00:14:01.84\00:14:05.37
We're gonna be making a
creamy Italian tomato soup
00:14:05.41\00:14:08.48
and serving with fresh
hummus and whole grain bread,
00:14:08.51\00:14:11.68
and to finish off a
delicious fruit platter.
00:14:11.71\00:14:16.08
We're making excellent
progress on our three soups
00:14:16.12\00:14:18.19
and now we're going to put
00:14:18.22\00:14:19.55
all the delicious
flavors into the laska.
00:14:19.59\00:14:22.22
So, look at these
onions and lemongrass
00:14:22.26\00:14:24.66
and garlic and ginger,
just a nice lovely base.
00:14:24.69\00:14:28.26
So, we're gonna
put in a tablespoon
00:14:28.30\00:14:29.96
of ground coriander
00:14:30.00\00:14:34.04
and I'm gonna
cut-- chop up some color.
00:14:34.07\00:14:35.50
We also make sure
we've got in the soup.
00:14:35.54\00:14:37.77
So just put half a red
00:14:37.81\00:14:39.71
and half a yellow a bell pepper.
00:14:39.74\00:14:45.98
Just rip out the
seedy part at the end.
00:14:46.01\00:14:48.88
And we're just gonna
slice it really thinly.
00:14:48.92\00:14:52.05
And you need a really
good sharp knife to do this.
00:14:52.09\00:14:54.96
So as thin as you
can, chop it through.
00:14:54.99\00:15:00.13
So as with cooking,
important part is color.
00:15:00.16\00:15:02.83
So the tomato soup
and the carrot soup
00:15:02.86\00:15:05.57
would be reasonably monochrome,
00:15:05.60\00:15:06.94
you want to be kind of
orangey or you want to red.
00:15:06.97\00:15:09.17
But the laska
is one we want have
00:15:09.20\00:15:10.77
all the color shining through.
00:15:10.81\00:15:17.28
Chop all these up
00:15:17.31\00:15:21.22
and put those in,
see if you can them a...
00:15:21.25\00:15:22.75
Just a little bit of fry around
00:15:22.78\00:15:24.15
before we add our
liquid ingredients.
00:15:24.19\00:15:31.86
Okay, we add some
red onion for color
00:15:31.89\00:15:34.56
so, half a red onion and
again we're just going to,
00:15:34.60\00:15:39.63
just slice it.
00:15:39.67\00:15:41.54
Get rid of the
ends, get rid of the skin.
00:15:41.57\00:15:49.24
It comes off eventually.
00:15:49.28\00:15:50.75
Hardest part of
onions is the skin.
00:15:50.78\00:15:54.92
And we're not gonna
completely cook this red onion,
00:15:54.95\00:15:56.58
red onion is quit
acceptable on a dish,
00:15:56.62\00:15:58.55
not a 100 percent cooked.
00:15:58.59\00:16:00.62
So, but this just
adds some beautiful color
00:16:00.66\00:16:03.19
through the soup.
00:16:03.22\00:16:05.59
And again, we'll just
put that in like that,
00:16:05.63\00:16:08.40
so it's just about half a large
one or one small red onion.
00:16:08.43\00:16:14.77
Just turn up the
heat so we can start
00:16:14.80\00:16:17.54
and we'll let
these vegetables cooking.
00:16:17.57\00:16:19.57
Okay, Thai curry paste, we've
got a red Thai curry paste.
00:16:19.61\00:16:22.71
These are available
in most supermarkets
00:16:22.74\00:16:24.58
and health
stores in Asian shops.
00:16:24.61\00:16:26.35
So a good teaspoon
of red Thai curry paste.
00:16:26.38\00:16:29.68
Put that in.
00:16:29.72\00:16:31.05
It's gonna mix up
with the water later
00:16:31.09\00:16:32.42
so we don't need to
be too worried about
00:16:32.45\00:16:34.66
mixing it with water first.
00:16:34.69\00:16:37.89
Sesame oil, and
this a great Asian flavor
00:16:37.93\00:16:40.13
so you want a good
tablespoon of that,
00:16:40.16\00:16:43.26
just a really nice flavor
00:16:43.30\00:16:46.03
and three tablespoons of honey
for the sweetness in there.
00:16:46.07\00:16:51.31
And another
ingredient which is really nice
00:16:51.34\00:16:52.91
is bamboo shoots.
00:16:52.94\00:16:55.31
And these-- you can get in some
00:16:55.34\00:16:57.28
quality supermarkets
in most Asian stores
00:16:57.31\00:16:59.71
and just 'cause
it's got really good
00:16:59.75\00:17:01.08
authentic Thai
and Asian texture.
00:17:01.12\00:17:06.29
So just drain off the water
and look at these little guys,
00:17:06.32\00:17:13.56
just a lovely, not much flavor,
but just a lovely texture
00:17:13.60\00:17:18.43
to have in a
lovely soup like this.
00:17:18.47\00:17:25.24
This my
favorite part of cooking,
00:17:25.27\00:17:27.58
just throwing a lots
of deliciously healthy,
00:17:27.61\00:17:30.65
interesting
ingredients unto a pot
00:17:30.68\00:17:32.85
and seeing what
comes out of the other end.
00:17:32.88\00:17:36.55
So that all the
main ingredients,
00:17:36.58\00:17:37.92
we're not gonna
add some coconut milk
00:17:37.95\00:17:39.29
and this is gonna be
provide most of that moisture.
00:17:39.32\00:17:42.16
So we're gonna add a
can of coconut and milk.
00:17:42.19\00:17:46.86
And we'll put
that in there like that
00:17:46.90\00:17:49.43
and then we're gonna add
another can of hot water--
00:17:49.46\00:17:51.27
Of boiling water from the jug.
00:17:51.30\00:17:53.50
This will help
speed up the process,
00:17:53.54\00:18:01.04
just like that,
give it a stir round.
00:18:01.08\00:18:05.61
And we just gonna let
that sit there and mingle,
00:18:05.65\00:18:07.68
probably gonna
take about ten minutes.
00:18:07.72\00:18:09.52
And all those
flavors are gonna heat up.
00:18:09.55\00:18:11.09
The veggies are gonna soften.
00:18:11.12\00:18:12.75
And that soup is a
nearing its finishing stages.
00:18:12.79\00:18:19.53
There's no
better additive to soup
00:18:19.56\00:18:21.06
than freshly made hummus.
00:18:21.10\00:18:23.77
So I've got a can of chickpeas
or garbanzo beans here.
00:18:23.80\00:18:27.40
And I'm just gonna
quickly make up some hummus.
00:18:27.44\00:18:29.10
Once you've made this
few times, it is so easy.
00:18:29.14\00:18:32.04
So just drain these
beans and pop them in blender.
00:18:32.07\00:18:39.98
So one can of beans,
00:18:40.02\00:18:42.55
we want half a teaspoon of salt,
00:18:42.58\00:18:45.52
one clove of garlic,
00:18:45.55\00:18:48.19
and the garlic
press, squeeze it in.
00:18:48.22\00:18:52.33
And we've got some is tahini,
which is sesame seed paste.
00:18:57.33\00:19:00.70
And we want two
tablespoons there,
00:19:00.74\00:19:03.84
two generous tablespoons.
00:19:03.87\00:19:06.47
We want some lemons,
give it a really nice bite.
00:19:06.51\00:19:10.38
Generally, you want about
four tablespoons or two lemons.
00:19:10.41\00:19:14.45
Squeeze those away.
00:19:14.48\00:19:19.15
So, this is just a
basic classic hummus recipe
00:19:19.19\00:19:22.99
and from this you can add lost
of other flavors if you want.
00:19:23.02\00:19:25.09
We've got lots of
flavors with these soups,
00:19:25.13\00:19:26.46
so simple hummus
is appropriate today.
00:19:26.49\00:19:28.80
We can add, you
know, pumpkin, butternut,
00:19:28.83\00:19:31.17
sweet potato, roasted peppers,
00:19:31.20\00:19:33.57
lots of things
you can add to it.
00:19:33.60\00:19:35.84
And a little bit of water.
00:19:35.87\00:19:39.07
Now most hummus
recipes call for oil,
00:19:39.11\00:19:41.38
but I don't make my
hummus with oil anymore
00:19:41.41\00:19:43.24
so putting probably about
00:19:43.28\00:19:44.71
a quarter couple of
water to start with.
00:19:44.75\00:19:47.25
Just healthier and it actually
tastes fine if it's made fresh.
00:19:47.28\00:19:50.55
So just start that off.
00:19:50.59\00:19:52.19
While it's going on,
just give this a bit of stir.
00:19:52.22\00:19:55.42
It's thickening up lovely.
00:19:55.46\00:19:56.79
Look at that lovely tomato soup.
00:19:56.83\00:19:59.69
The laska is just bubbling,
it's just how we wanted.
00:19:59.73\00:20:02.63
We don't want to over bubble
00:20:02.66\00:20:04.10
because the
coconut milk will separate.
00:20:04.13\00:20:07.74
And this just look like
it's nearly ready to go.
00:20:07.77\00:20:09.80
Look at that.
00:20:09.84\00:20:16.81
I think the hummus is ready.
00:20:16.85\00:20:19.41
There you go,
look at that lovely,
00:20:19.45\00:20:22.02
let's get a bit
of taste, beautiful.
00:20:22.05\00:20:26.05
Sometimes it needs little
bit of lemon juice or salt
00:20:26.09\00:20:27.69
but this is
actually a really nice mix.
00:20:27.72\00:20:29.46
So just put that there, we'll
put into bowl before we serve.
00:20:29.49\00:20:33.26
Now we think we can
add some tofu to the laska.
00:20:33.29\00:20:36.90
So we'll just grab some tofu.
00:20:36.93\00:20:41.24
And this is the, probably,
the main protein of this dish.
00:20:41.27\00:20:46.71
Just drain the tofu.
00:20:46.74\00:20:48.18
I'm just gonna cube it up
and tofu gets a bad reputation
00:20:48.21\00:20:51.81
for being a very bad,
bland and boring food.
00:20:51.85\00:20:54.62
In fact, some people
would just refuse to eat it.
00:20:54.65\00:20:57.12
And I don't blame
them because, you know,
00:20:57.15\00:20:58.49
it's often prepared
so poorly, but tofu is--
00:20:58.52\00:21:01.69
Just soaks up flavors amazingly.
00:21:01.72\00:21:04.29
And all the flavor in here,
all the delicious lemon grass,
00:21:04.33\00:21:09.10
ginger and the
flavors would just permeate
00:21:09.13\00:21:12.67
this tofu beautifully.
00:21:12.70\00:21:14.64
So this will be
very flavorsome item.
00:21:14.67\00:21:17.11
So we're gonna
pop that in there.
00:21:17.14\00:21:21.21
And mix it in and
that would just soak up
00:21:21.24\00:21:24.08
those delicious flavors.
00:21:24.11\00:21:26.92
So we just want to
keep this as just hot
00:21:26.95\00:21:28.72
perhaps just bubbling
but only a little bit.
00:21:28.75\00:21:30.62
So you can see the
steam coming off it
00:21:30.65\00:21:33.29
and that will be
a beautiful soup.
00:21:33.32\00:21:36.52
Now the carrot
soup, I think is ready.
00:21:36.56\00:21:37.96
The carrots are
looking reasonably soft.
00:21:37.99\00:21:40.53
So I'm gonna add some seasoning.
00:21:40.56\00:21:42.63
So we want to have
half a teaspoon of salt
00:21:42.66\00:21:47.97
and we want a bit of sweetness,
00:21:48.00\00:21:49.87
so like two tablespoons of honey
00:21:49.90\00:21:53.94
and again, all
these seasonings--
00:21:53.98\00:21:55.31
are just recommendations.
00:21:55.34\00:21:56.68
Every soup ends up different
00:21:56.71\00:21:58.08
so make sure you try
your soup before you finish
00:21:58.11\00:22:00.58
and change the
seasoning if required.
00:22:00.62\00:22:03.39
We're just going to add
half of this cashew cream
00:22:03.42\00:22:04.92
to make it nice and creamy.
00:22:04.95\00:22:08.02
So half there, so that one...
00:22:08.06\00:22:09.39
Half of that, we'll
put in the tomato later.
00:22:09.42\00:22:11.43
Stir it around and
then we're gonna get
00:22:11.46\00:22:13.13
a great friend of
mine, the stick blender.
00:22:13.16\00:22:16.46
These are amazing tools
00:22:16.50\00:22:18.03
available in most
department stores.
00:22:18.07\00:22:21.60
So it's got a
little blade on the bottom
00:22:21.64\00:22:23.10
and we just gonna
blend this around.
00:22:23.14\00:22:30.61
You may have to tilt
it so that you've got,
00:22:30.65\00:22:33.88
so that you have
um, fully immersed.
00:22:33.92\00:22:38.49
If the blender comes
out of the top of the soup,
00:22:38.52\00:22:40.76
it will spray everything.
00:22:40.79\00:22:42.12
So, just tip this.
00:22:42.16\00:22:43.79
Well, I better turn
it off first, hadn't I?
00:22:43.83\00:22:45.89
Don't want to be
cooking my fingers.
00:22:45.93\00:22:50.30
Blend around.
00:22:50.33\00:22:57.21
There you go, the soup
is all nice and blended,
00:23:18.26\00:23:20.30
look how thick this has become.
00:23:20.33\00:23:22.70
Just beautiful, so
let's have a quick taste;
00:23:22.73\00:23:25.73
always have
tasting spoons available.
00:23:25.77\00:23:31.11
Yeah, it's really nice.
00:23:31.14\00:23:33.34
Perhaps just a
touch of more salt,
00:23:33.38\00:23:37.38
and that is just
a beautiful soup.
00:23:37.41\00:23:38.98
We'll garnish that
with fresh cilantro
00:23:39.01\00:23:40.82
and that is ready for the table.
00:23:40.85\00:23:45.32
Well, tomato soup
is nearly finished.
00:23:45.35\00:23:46.69
Look at that nice
and thick, you can see
00:23:46.72\00:23:48.26
the water is evaporated off
00:23:48.29\00:23:49.62
and the flavors
are all strengthened.
00:23:49.66\00:23:51.73
We're just gonna
stir in this cashew cream
00:23:51.76\00:23:55.50
and this turns it
from a lovely tomato soup
00:23:55.53\00:23:57.27
into an amazing tomato soup
00:23:57.30\00:23:58.77
with that nice creaminess,
just absolutely wonderful.
00:23:58.80\00:24:02.70
So what need to finish that
00:24:02.74\00:24:04.07
is just blend it
up and it's ready.
00:24:04.11\00:24:05.97
The laksa, this is
just so flavorsome.
00:24:06.01\00:24:09.14
So I'm gonna turn this off now,
00:24:09.18\00:24:10.51
you want to turn
everything off and--
00:24:10.55\00:24:12.71
But to make this
absolutely, totally awesome,
00:24:12.75\00:24:15.88
we're gonna add
some cilantro on top,
00:24:15.92\00:24:22.69
we're gonna add some
mint and these two herbs
00:24:24.46\00:24:27.36
would just transform
this dish into something
00:24:27.40\00:24:31.60
that is just full
of amazing flavors.
00:24:31.63\00:24:36.20
It's the mint
cilantro and that's not all,
00:24:36.24\00:24:38.71
we're gonna add some
lime juice and this...
00:24:38.74\00:24:42.51
This combination
would just be amazing,
00:24:42.54\00:24:44.21
so I'm just gonna
squeeze it in like that.
00:24:44.25\00:24:50.12
It's just gonna be beautiful.
00:24:50.15\00:24:54.39
And then we're gonna
add some limes with it.
00:24:54.42\00:24:56.52
So, when we're
serving, people can just add
00:24:56.56\00:24:58.69
some limes to go with it.
00:24:58.73\00:25:04.87
Just like that, look at that.
00:25:04.90\00:25:09.10
Okay, we now need to
make a fruit platter.
00:25:09.14\00:25:12.31
So I'm just gonna toss,
just gonna sort the board off,
00:25:12.34\00:25:14.74
we've been cutting a lot of
vegetable things on this side,
00:25:14.78\00:25:16.78
so you want a nice clear board
when you start a fruit platter.
00:25:16.81\00:25:20.22
And I'm gonna start
with these beautiful fruits.
00:25:20.25\00:25:23.72
We've got some nice melons here.
00:25:23.75\00:25:26.32
So we're just
gonna chop them in half,
00:25:26.35\00:25:28.56
and chop them in quarters
00:25:28.59\00:25:31.29
and then scoop it
out the flesh inside
00:25:31.33\00:25:35.96
and we're just gonna
slice it up, get the end off.
00:25:36.00\00:25:38.53
And we're gonna
leave the skin on.
00:25:38.57\00:25:40.07
You can actually do a nice
fruit platter with the skin on.
00:25:40.10\00:25:43.44
So I'm gonna chop,
00:25:43.47\00:25:45.84
need to hold
each piece as we chop
00:25:45.87\00:25:53.62
and we're just gonna lay it out.
00:25:53.65\00:25:54.98
The secret of
fruit platter is to keep
00:25:55.02\00:25:56.35
all the colors together
and just lay it out like...
00:25:56.38\00:25:59.55
Like that.
00:25:59.59\00:26:01.82
We're gonna start
with another color,
00:26:01.86\00:26:03.46
so we've got another melon.
00:26:03.49\00:26:05.29
And again, we're
gonna quarter it,
00:26:05.33\00:26:08.13
and then scoop out the
seeds, leave the skin on,
00:26:08.16\00:26:13.90
and chop off some bits.
00:26:13.94\00:26:21.58
And then lay it out again,
00:26:21.61\00:26:23.38
and arrange these into
nice rows of lovely fruit.
00:26:23.41\00:26:28.52
Now I've got a
watermelon and pineapple.
00:26:28.55\00:26:30.19
Same thing
again, leave the skin on
00:26:30.22\00:26:33.96
and just keep chopping
these into lovely, lovely rows.
00:26:33.99\00:26:38.66
So I'm gonna
finish this fruit platter,
00:26:38.69\00:26:40.03
while we go the break
00:26:40.06\00:26:41.40
and will put
everything on the table shortly.
00:26:41.43\00:26:46.23
During the break, I've grated
some carrot into the carrot
00:26:46.27\00:26:48.14
and coriander soup.
00:26:48.17\00:26:50.14
That just gives it a little bit
of extra interesting texture,
00:26:50.17\00:26:53.41
finished this fruit platter.
00:26:53.44\00:26:54.78
Hasn't God made some
amazing beautiful fruit,
00:26:54.81\00:26:57.75
just bursting with
colors and taste and flavor
00:26:57.78\00:27:01.68
and all the
vitamins and minerals
00:27:01.72\00:27:03.05
we need for our body.
00:27:03.08\00:27:04.59
This beautiful Thai
laska, just delicious,
00:27:04.62\00:27:07.82
all those
flavors bursting through
00:27:07.86\00:27:09.92
and of course,
we've finished off
00:27:09.96\00:27:11.69
the tomato soup
and blended it as well.
00:27:11.73\00:27:14.43
Thank you for
joining me today on Cook: 30.
00:27:14.46\00:27:16.56
I hope you've enjoyed this show
00:27:16.60\00:27:17.93
and learned some
great new cooking tips
00:27:17.97\00:27:19.93
and I'll look forward
to seeing you next time.
00:27:19.97\00:27:26.07