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 I also wrote the
Revive Cafe Cookbooks.
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And today I'm
going to share with you
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some delicious
healthy cafe meals
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that you can cook
in your very own home.
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Cook:30 Food is all
about using whole grains
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and plant-based foods.
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We're gonna be using
great protein sources
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like lentils, nuts and beans.
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Whole grains like
brown rice and quinoa,
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fresh fruit and vegetables
and wrapping it all together
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with delicious
international flavors
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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
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slaving away in the kitchen.
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I'm gonna show you
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how you can
make a delicious meal
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for your family
in just 30 minutes
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and you'll be
surprised how easy it is.
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On the menu today
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we have an amazing
Thai green curry lentils
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and we're gonna be serving this
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over Zesty
Cilantro Rice Noodles.
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On the side we have
a Tuscan Green Salad
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and to finish a
Blueberry Cashew Cheesecake
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which is totally amazing.
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Okay, to make a
meal really quickly,
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you need to make
sure your set up.
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We got a nice clear
bench and work area,
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chopping board, sharp knife.
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We've got all the pots
and pans we need on the stove,
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clean, heating and ready.
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We've boiled the jugs,
I've got boiling water ready
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and the oven's on 350 Fahrenheit
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which is about 180 Celsius.
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So get all your
homework done first
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and the rest of
the meal becomes easy.
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First job is the lentils.
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These are gonna take up
to about 30 minutes to cook
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so you need to get
them on super fast.
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So I've got a hot pot here
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and we're gonna
put in some lentils,
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we're gonna put
one cup of lentils.
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So these are just
brown crimson lentils.
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So that one cup in there
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and we're gonna put around
about four cups of water in.
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I mean, we won't need
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up to boil boiling
point really quickly.
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So they can get underway
and become nice and soft
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by the time we need to
eat them and serve the meal.
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Here we go, so just
tend to guess up there
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and watch that come to the boil.
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First job done,
second job sweet potato,
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these are really delicious,
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so they call them
kumara I come from,
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really delicious
ingredient in curry.
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So we just gonna
cut them into cubes,
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just chop off the ends.
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We're not gonna peel them.
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Not a big fan of peeling
things if we don't need to,
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they're very, very clean.
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Chop them into links like that
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and we just gonna chop
them or slice them into cubes.
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Keeping them relatively small,
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we do want to make
sure they're cooked and soft
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and around about 20 minutes.
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And these will just
become lovely and soft
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and will really
just blend in well
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with curry lentils
we're about to make.
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So when you're cutting,
try and economize on your cut,
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so you don't need to be
cutting every single piece.
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So if you can cut
four strips at a time
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with a good sharp knife,
good flat chopping board,
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you're well ahead on your meal.
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Just lay those
on the baking tray.
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Just put about a
tablespoon of oil over them.
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Just give them a good mash up
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to make sure
they're covered evenly.
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And we're gonna
put them in the oven
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and we get them out
when they're nice and soft.
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We're gonna start with
the back of the meal now.
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We gonna do the
blueberry cheesecake.
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Frozen blueberries are
an excellent ingredient
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to have in your
freezer at all times,
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they can make a myriad
of smoothies and desserts.
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So these are just beautiful.
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So we're gonna put around
about 3 cups into this pan,
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just hot, one, two three.
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And these are
gonna make the topping,
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so again we're gonna go reverse,
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we're gonna do the topping,
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then we can do the cream filling
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and then the base.
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So I've got about
that many blueberries.
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Now this is the dish I'm
gonna make the cheesecake in.
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So we want about the
same number of blueberries,
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it's gonna cover the,
the top of the cheesecake
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is the size of the dish.
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So as you can see that's
reasonably good approximation.
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Put this back into the
freezer, so they don't melt.
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So those gonna
heat up there nicely
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and we'll come
back to them shortly
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so I just put that
on a very low heat,
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so defrost and
become nice and soft.
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Now I'm gonna start
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with the cream
filling of the cheesecake,
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with the cashew cheesecake.
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So I just got a
food processor here.
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And this is going to be
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like a white kind of a
cheesecake type texture.
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So we'll have two
cups of cashew nuts.
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Now I'm using cashew pieces,
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they're generally lot cheaper
than the whole cashew nuts,
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since we're blending them,
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there's no real reason to
have, have whole cashew nuts.
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So you can save a bit of money
by going with the cashew pieces
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rather than whole cashew nuts.
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And we're gonna add some water.
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So we're gonna
put in a cup of water.
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Oops, wrong size cup,
better stick to the metric.
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So basically making
a cashew, cashew cream,
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I'm gonna add some
dates in for sweetness,
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I've got some diced dates here.
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You can use whole
dates if you want,
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doesn't really matter.
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So we want around about
half a cup of diced dates.
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We're gonna put in just
a drop of vanilla essence,
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bit of flavor and
also just a pinch of salt,
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just to round everything of.
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So let's get this going.
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It will take a few
minutes to become a cream,
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meanwhile the
lentils are bubbling away,
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I might just
turn those down a bit.
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We do want them
nice and steadily cooking
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but we don't
necessarily want them to be,
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you know, aggressively going.
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So I'm just gonna turn it down,
you know, to simmer nicely.
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These are, look at
these they're starting to go,
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really look at them.
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You just try them.
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Very, very
sweet, got a good batch.
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Does really between batches.
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Okay, now this is done.
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Okay, it's quite thick,
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as you can see
it's reasonably thick.
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We probably want a cream
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so I'm gonna add
a little more water.
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And every batch of
this tends to be different,
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so add about another half
cup of water and keep it going.
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We want a really
nice smooth cream,
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not something that's
got lot of bits in it.
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This should get it
through reasonably quickly.
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Getting better, just
little bit water I think.
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So you're better off
to start with less water
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because you don't
want to really runny mix,
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you want something
that's smooth and creamy
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because there's a
very, very fine line,
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so just keep adding
water little bit, little bit
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until you get the
right texture you want.
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If you add too much
water, it's too late.
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No, it's really, you
probably add more cashew nuts.
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It's looking good.
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Do we have a beautiful cream?
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I'm just gonna reserve it,
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we're gonna put
that into this bowl
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and we're gonna
come back to that later.
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Just get a nice
spatula to spoon it out with.
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Now the reason we
start with the cream first,
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is that we can use the
same blender bowl for the base
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because the base is cashew nuts.
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So we don't need to
clean the bowl in between
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which is a really
good time saving technique.
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So we've made the filling,
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now we need to make the base.
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And the base uses
similar ingredients
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but it's a bit more
of a basic type recipe.
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So the base is one
cup of cashew nuts.
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Then we're gonna
have one cup of almonds.
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A cup of dates, I'll
measure those out this time.
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So very similar ingredients
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but just different
quantities of water.
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So we can end up with
a nice, firm, packed base
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for the cheesecake.
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So cheesecakes generally
have a base, a creamy filling
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and something
really nice on the top.
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How much water,
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we want about half a
cup of water to start with.
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So I'll measure out one
cup just in case we need more,
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put that half cup in like that.
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And get this whizzing up again.
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And this will be
a much, much darker
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base in the brightness.
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You know, the
contrasting colors.
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Look at these little babies,
aren't they just beautiful?
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Still, still bit, little
bit hot in the few more seconds.
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Okay, what's happening here?
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Look at that,
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you got a really nice
kind of chunky consistency.
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We probably want
it, is it's not perfect,
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so you just, you've
got lots of bits in there
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to make it interesting.
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And that will make a great base.
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So you don't want it too runny.
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So we're just going
to scoop this out...
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into just here.
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Just a nice, I think it's a...
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it's about 18
inch or 25 centimeter,
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kind of flange I think.
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So put as much
there as we can...
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with the spoon...
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just want to press it down
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and you've got a
beautiful nut and date base.
00:10:46.81\00:10:50.91
And you want to try because
we're using a glass bowl.
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You can use a
white bowl if you want,
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but you'll feel
the different layers,
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so try not to
smudge it up, tap too much.
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Those are nearly done.
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Okay, then we'll add the cream,
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drizzle right over.
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Again press it
out just like that.
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Two layers down, one to go.
00:11:28.88\00:11:32.89
So we need to turn the
blueberries into something
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that's gonna go on top
00:11:35.99\00:11:37.33
and currently you put this over,
00:11:37.36\00:11:38.69
it's just gonna be all liquidy.
00:11:38.73\00:11:40.13
So really good
ingredient to use is arrowroot
00:11:40.16\00:11:43.00
or you can use corn flour.
00:11:43.03\00:11:45.50
So grab a cup
00:11:45.53\00:11:47.77
and we're gonna
use how much of this,
00:11:47.80\00:11:50.57
two teaspoons of arrowroot
00:11:50.61\00:11:52.91
and you might need three or
four teaspoons of corn flour
00:11:52.94\00:11:57.38
if you use corn flour.
00:11:57.41\00:11:59.81
Just like that.
00:11:59.85\00:12:02.05
And just a little bit of water,
00:12:02.08\00:12:03.75
so probably about
the same amount...
00:12:03.79\00:12:05.52
or bit more.
00:12:07.49\00:12:09.79
Just stir it up.
00:12:09.82\00:12:12.49
And I'm gonna pour
over these blueberries.
00:12:16.43\00:12:18.43
And that will just
soak in everything up.
00:12:20.44\00:12:22.77
You can see it's white now.
00:12:26.21\00:12:27.78
And the arrowroot will just...
00:12:29.48\00:12:30.81
as it heats up,
00:12:30.85\00:12:32.18
it just thicken into
really nice gel consistency.
00:12:32.21\00:12:35.08
Keep stirring, you make sure
00:12:39.85\00:12:41.19
it doesn't kind of
just gel up in one area,
00:12:41.22\00:12:43.29
make sure it's all
evenly through the whole lot.
00:12:43.32\00:12:45.36
And this is how you make
a really nice gel topping.
00:12:48.40\00:12:52.70
Look at that very
quick not much time at all.
00:12:57.14\00:13:00.08
Ready to go,
00:13:02.11\00:13:03.45
now those
blueberries are very sweet
00:13:03.48\00:13:04.81
when I tried them before,
00:13:04.85\00:13:06.18
so I'm not gonna
add any sweetness.
00:13:06.21\00:13:07.55
Sometimes you can
get tart blueberries,
00:13:07.58\00:13:09.08
so make sure you might
have one to add some date puree
00:13:09.12\00:13:12.22
or agave or some honey to
that just to sweetened up a bit
00:13:12.25\00:13:15.42
but these blueberries
will be fine as they are.
00:13:15.46\00:13:17.96
So just gonna
spoon them on gently...
00:13:18.99\00:13:20.76
all over this here.
00:13:23.33\00:13:24.67
Let's cover that
over the cheesecake.
00:13:34.31\00:13:37.35
Doesn't it look amazing?
00:13:44.32\00:13:47.36
Could use a few
more blueberries but...
00:13:47.39\00:13:49.96
that's one amazing
blueberries cheesecake.
00:13:57.13\00:13:58.47
Now it's quite soft,
00:13:58.50\00:13:59.87
so we're gonna put it in
the fridge or freezer now.
00:13:59.90\00:14:01.84
About the time we come to eat it
00:14:01.87\00:14:03.20
at the end of the meal,
00:14:03.24\00:14:04.57
it will be firmed up a lot more
00:14:04.61\00:14:05.94
and will be more like kind of
the cheesecake texture used to.
00:14:05.97\00:14:09.01
Turn the refrigerator
00:14:09.04\00:14:10.38
and that will start
freezing immediately.
00:14:10.41\00:14:13.42
If you just
joined us on Cook:30,
00:14:16.72\00:14:18.15
we are cooking delicious
plant-based whole food meal.
00:14:18.19\00:14:21.56
We have a Thai
green curry lentils
00:14:21.59\00:14:24.16
served out a zesty
cilantro rice noodles
00:14:24.19\00:14:27.36
with a Tuscan green salad
00:14:27.40\00:14:29.53
and to finish off an amazing
blueberry cashew cheesecake.
00:14:29.56\00:14:35.20
Okay, now it's
time for the salad.
00:14:35.24\00:14:38.87
So I've got some really nice.
00:14:38.91\00:14:40.24
You can get these really
nice mixes in the supermarket.
00:14:40.28\00:14:42.68
This is a regular end spinach
which is same with the rocket,
00:14:42.71\00:14:45.71
so rocket and spinach.
00:14:45.75\00:14:47.32
And just a
beautiful fresh glaze,
00:14:47.35\00:14:49.42
and these are just delicious
and easy to use prepared,
00:14:49.45\00:14:52.02
pre-washed and
usually very, very fresh.
00:14:52.05\00:14:54.42
Well, I do look after them.
00:14:54.46\00:14:56.32
So we're gonna get a bowl.
00:14:56.36\00:14:58.39
Wooden bowls are great.
00:14:58.43\00:14:59.76
I'm putting a big
handful in there like that.
00:14:59.79\00:15:04.43
Don't know how many
people you're gonna feed.
00:15:04.47\00:15:06.50
And we're gonna use a ingredient
00:15:06.53\00:15:07.90
you probably not
used this way before.
00:15:07.94\00:15:10.61
I've got some butternuts squash,
00:15:10.64\00:15:12.67
so I'm gonna cut off
a big slice or the end.
00:15:12.71\00:15:16.38
I'm gonna cut
off some thin slices,
00:15:16.41\00:15:20.72
it's probably around about four,
00:15:20.75\00:15:23.69
oops, around about
four nice thin even slices.
00:15:23.72\00:15:29.32
I'll just throw that one away.
00:15:31.79\00:15:33.13
You make sure you
go all the way through.
00:15:33.16\00:15:35.13
How many is that?
Five I think, that's okay.
00:15:36.56\00:15:39.03
I'm just gonna trim off the ins.
00:15:39.07\00:15:40.70
Make sure you don't
get any skin on them.
00:15:44.34\00:15:47.78
And these are some ingredients
00:15:51.71\00:15:53.05
that's actually really nice raw.
00:15:53.08\00:15:55.05
And then we're just
gonna slice through here
00:15:55.08\00:15:57.02
really, really thinly.
00:15:57.05\00:15:58.89
And you need a good
sharp knife for this
00:15:58.92\00:16:00.96
and make this beautiful little
00:16:00.99\00:16:03.02
julienne butternut
pumpkin matchsticks.
00:16:03.06\00:16:07.93
And they just
look beautiful in salad
00:16:07.96\00:16:09.83
and they actually
taste really nice as well.
00:16:09.86\00:16:12.73
And yes, you can eat
pumpkin or butternut raw.
00:16:12.77\00:16:17.07
Just keep going
right through the end.
00:16:19.37\00:16:21.58
And one of the
secrets of keeping knife sharp
00:16:24.78\00:16:26.58
is to keep them
sharp before they go blunt.
00:16:26.61\00:16:30.19
So you really need
a good sharp knife.
00:16:30.22\00:16:31.89
Here we go.
00:16:31.92\00:16:33.25
Do this ones individually.
00:16:33.29\00:16:34.62
It's bit hard at the end.
00:16:34.66\00:16:36.16
And we're just gonna
scatter that through the salad,
00:16:39.73\00:16:43.03
so mix kind of
some of it through,
00:16:43.06\00:16:47.00
and reserve some from top.
00:16:47.04\00:16:48.77
It's the beautiful color
00:16:48.80\00:16:50.14
and you probably
never use butternut raw
00:16:50.17\00:16:52.61
all out that before.
00:16:52.64\00:16:54.38
You can also grate
it as well so this...
00:16:54.41\00:16:56.64
You just got to make
sure you cut that small.
00:16:56.68\00:16:59.25
There are some
nice cherry tomatoes,
00:16:59.28\00:17:02.58
we'll grate some of this.
00:17:02.62\00:17:05.29
I'm just gonna cut them in half.
00:17:05.32\00:17:07.02
Again when you're cutting things
00:17:09.82\00:17:11.16
trying and get, you know,
one cut, cuts four tomatoes.
00:17:11.19\00:17:14.26
So you can really increase
the speed of your cooking
00:17:14.30\00:17:16.80
by doing that.
00:17:16.83\00:17:18.20
But again you need
a really sharp knife
00:17:18.23\00:17:19.93
to perform this
kind of maneuvers.
00:17:19.97\00:17:21.54
There you go.
00:17:23.27\00:17:24.61
Got some kalamata olives
00:17:26.14\00:17:27.74
so it's just
basically like Tuscan flavors,
00:17:27.78\00:17:30.58
through
Mediterranean olives, tomato.
00:17:30.61\00:17:33.75
And we just gonna just
scatter some olives in here.
00:17:33.78\00:17:37.25
Kalamata olives
are nice olives to use.
00:17:37.29\00:17:39.82
And it's quite nice buying
olives that are pre-pitted
00:17:39.85\00:17:42.86
and they're also
cut in half as well.
00:17:42.89\00:17:44.43
It's quicker,
00:17:44.46\00:17:45.79
and I actually enjoy just
being able to eat my salad
00:17:45.83\00:17:47.83
without having to
worry about stones.
00:17:47.86\00:17:49.96
Olive purists will tell you that
00:17:50.00\00:17:51.33
you need to get your
olives with the stones
00:17:51.37\00:17:54.17
and probably it's
technically correct
00:17:54.20\00:17:55.84
but I think
they just taste great
00:17:55.87\00:17:57.21
when you can just eat through
and not having to worry about...
00:17:57.24\00:18:00.31
having a stone there.
00:18:00.34\00:18:02.14
There we go, and on top of that,
00:18:02.18\00:18:04.78
we're just gonna
sprinkle some sliced almonds.
00:18:04.81\00:18:06.92
Just a little bit of
drizzle of olive oil.
00:18:14.06\00:18:16.26
And we just put just the
small drizzle of lemon juice,
00:18:20.03\00:18:25.33
just squeeze it
through your fingers...
00:18:25.37\00:18:26.94
just, we're not readdressing it,
00:18:29.00\00:18:30.41
it's just they're just there
00:18:30.44\00:18:31.77
to give a little bit
of extra bite as well,
00:18:31.81\00:18:34.31
but all these other
ingredients will do the work.
00:18:34.34\00:18:35.68
You don't need to
fill on proper dressing.
00:18:35.71\00:18:37.98
So you have a very beautiful,
colorful Tuscan fruit salad
00:18:38.01\00:18:41.45
in minutes.
00:18:41.48\00:18:42.82
Okay, we're back to the noodles,
00:18:45.82\00:18:47.16
just gonna get
the jug going again,
00:18:47.19\00:18:48.52
so we got boiling
water, I'll see how it's going.
00:18:48.56\00:18:51.16
I'm gonna need some rice noodles
00:18:51.19\00:18:52.53
and these are available from
more supermarkets these days
00:18:52.56\00:18:54.33
or Asian shops which is great.
00:18:54.36\00:18:56.60
Just get them to this here.
00:18:56.63\00:18:58.03
And these are
just a great noodle
00:18:59.53\00:19:01.00
to have with anything Thai.
00:19:01.04\00:19:02.64
So this is how many gram,
00:19:04.81\00:19:07.04
this is 227 grams or 8 ounces.
00:19:07.08\00:19:09.78
We probably want it
around about half of this.
00:19:09.81\00:19:11.45
Now, we'll use them
all, we'll use them all.
00:19:12.58\00:19:13.92
So that 200 grams,
eight ounces into a bowl
00:19:13.95\00:19:16.69
and we're just gonna pour
boiling water over the top.
00:19:16.72\00:19:20.06
You can cook them
with on a stove if you want
00:19:20.09\00:19:22.46
but this way is
actually very adequate.
00:19:22.49\00:19:25.73
So just pour boiling
water over the noodles,
00:19:25.76\00:19:29.76
they're totally
covered, and get a plate...
00:19:29.80\00:19:32.17
or some kind of lid, put on top
00:19:33.97\00:19:36.40
and around about
six to eight minutes
00:19:36.44\00:19:38.54
those should be cooked.
00:19:38.57\00:19:39.91
Every noodle is different,
size can be longer or shorter
00:19:39.94\00:19:42.18
but general rule is I'll
just put some boiling water over
00:19:42.21\00:19:44.58
and they'll cook really quickly.
00:19:44.61\00:19:47.05
We're making fantastic progress.
00:19:50.35\00:19:52.49
The dessert is done
and it's in the fridge.
00:19:52.52\00:19:54.59
The kumura and the lentils
are probably almost done there,
00:19:54.62\00:19:57.63
ready to combine for the
curry and we've done the salad,
00:19:57.66\00:20:02.03
the noodles cooking
away in the pot there,
00:20:02.06\00:20:05.37
so at least start the curry.
00:20:05.40\00:20:07.74
Hot pan there, so
we need to start of.
00:20:07.77\00:20:09.90
Any good curry
starts of with some onions,
00:20:09.94\00:20:12.41
so we're gonna chop
up nice big brown onion.
00:20:12.44\00:20:16.75
Always good to start with
the good base of flavor...
00:20:18.78\00:20:21.85
and I'm just gonna
cut it up into strips.
00:20:23.52\00:20:26.99
This one is gonna
have a few links of onion
00:20:27.02\00:20:30.33
through the dish,
00:20:30.36\00:20:32.43
'cause the cuts are really fine.
00:20:32.46\00:20:34.40
We have a sharp knife or
you can get your fingers here.
00:20:40.00\00:20:44.47
Here we go, splash of oil.
00:20:44.51\00:20:47.74
Throwing it in like that.
00:20:51.81\00:20:55.22
I love that sound.
00:20:55.25\00:20:57.35
It's a sound of
progress in the kitchen.
00:20:57.39\00:21:01.29
We're gonna put in
two tablespoons of ginger.
00:21:08.46\00:21:10.13
You can use fresh ginger,
00:21:10.17\00:21:11.83
all this great, puree is a great
00:21:11.87\00:21:14.14
one that's
about two tablespoons.
00:21:14.17\00:21:17.77
I think, that's finished now.
00:21:17.81\00:21:19.77
And we got some lemongrass.
00:21:19.81\00:21:21.14
You could use fresh lemongrass
00:21:21.18\00:21:22.88
or again lemongrass
puree from supermarket.
00:21:22.91\00:21:25.28
We want two tablespoons of that.
00:21:25.31\00:21:27.92
And that gets finished as well.
00:21:29.85\00:21:32.15
So these great
delicious high flavors
00:21:32.19\00:21:36.09
will really start to shake well.
00:21:36.12\00:21:40.13
Garlic of course,
00:21:40.16\00:21:41.86
two cloves of
garlic into the peeler.
00:21:41.90\00:21:45.03
oh, sorry, the presser
and just push it through,
00:21:45.07\00:21:49.80
will get some garlic.
00:21:49.84\00:21:51.17
And we'll just
get underway there.
00:21:55.24\00:21:57.58
We're gonna use some
color so we got a bell pepper.
00:21:57.61\00:22:00.18
We'll have the seedy parts,
00:22:05.49\00:22:08.69
into the pips
00:22:08.72\00:22:10.39
and we just gonna dice this
into just nice chunky squares.
00:22:10.43\00:22:14.90
Just like it.
00:22:17.07\00:22:18.97
Okay.
00:22:22.44\00:22:23.77
I will turn it up even more.
00:22:25.71\00:22:28.68
Get this underway.
00:22:28.71\00:22:30.38
So we want to make
this really quickly,
00:22:35.18\00:22:36.52
so we need it to sautee fast.
00:22:36.55\00:22:40.66
A green curry paste
is the next ingredient.
00:22:40.69\00:22:43.02
You can get this
from all your supermarkets
00:22:43.06\00:22:44.73
and also from in the Asian shop.
00:22:44.76\00:22:48.03
So we want a
good teaspoon of this.
00:22:48.06\00:22:50.40
I'm gonna mix it in a
cup though with some water
00:22:50.43\00:22:53.67
just so it spreads
well through the dish.
00:22:53.70\00:22:57.01
Just little bit of water
teaspoon of your curry paste.
00:22:57.04\00:23:00.41
And again if you like
your curry a bit hotter,
00:23:00.44\00:23:03.01
just double the amount,
00:23:03.04\00:23:04.51
but add less first
then add more later,
00:23:04.55\00:23:07.08
if you need to
'cause once it's in,
00:23:07.12\00:23:08.98
it's not going anywhere.
00:23:09.02\00:23:11.22
Here we go.
00:23:12.69\00:23:14.02
We're gonna add another
favorite ingredient of mine,
00:23:15.26\00:23:17.09
and it's kaffir lime leaves
00:23:17.13\00:23:18.46
and I've got a kaffir lime leaf,
00:23:18.49\00:23:19.83
kaffir lime bush
at home, it's great.
00:23:19.86\00:23:21.93
We can buy them actually dried
00:23:21.96\00:23:23.30
and they come
just little dry leaf,
00:23:23.33\00:23:25.23
kind of like a bay leaf.
00:23:25.27\00:23:26.67
And they just have
a great Thai flavors
00:23:26.70\00:23:28.60
so we're gonna throw them in
00:23:28.64\00:23:30.21
and they're kind of
like a bay leaf in that
00:23:30.24\00:23:31.57
you don't actually eat
them, they just flavor the dish
00:23:31.61\00:23:33.58
and you pick it
out while you eating it
00:23:33.61\00:23:34.98
or before you serve it.
00:23:35.01\00:23:37.18
So we get some great flavor.
00:23:37.21\00:23:39.05
I'll put in a teaspoon of salt,
00:23:41.12\00:23:46.05
I'll use some honey or
date puree as a sweetener,
00:23:46.09\00:23:48.19
so we want two
tablespoons there.
00:23:48.22\00:23:50.36
And that's coming along nicely.
00:23:54.10\00:23:59.00
Onions are just starting
to soften up which is great.
00:23:59.03\00:24:02.80
Got on a high heat.
00:24:02.84\00:24:05.11
Now lentils are done
I think. Look at that.
00:24:05.14\00:24:08.38
Look in there, you
can see they're all done,
00:24:08.41\00:24:10.98
there is no water left, some on,
00:24:11.01\00:24:12.35
there is some water,
it's not a bad thing.
00:24:12.38\00:24:14.25
So we want around
about two cups of lentils
00:24:14.28\00:24:18.25
and just scoop in this
one cup and these two cups.
00:24:18.29\00:24:24.69
And so we need that and
the rest into the fridge
00:24:24.73\00:24:27.43
or the freezer to be used
for another meal on another day,
00:24:27.46\00:24:29.73
so always overcook ingredients
like this, very, very handy.
00:24:29.76\00:24:33.47
Let's check out
the sweet potato.
00:24:33.50\00:24:36.94
Looking beautiful.
00:24:36.97\00:24:39.17
You can just tell it's
lovely and golden and soft
00:24:39.21\00:24:42.31
and we're gonna
spoon this in as well.
00:24:42.34\00:24:44.28
Just plunk that in the air,
00:24:47.22\00:24:49.15
so as you can see you made
all the prep work at beginning
00:24:49.18\00:24:51.62
is now paying off
00:24:51.65\00:24:52.99
because everything just
comes into the pan at the end,
00:24:53.02\00:24:57.19
nice and easily.
00:24:57.23\00:24:59.33
Just back out of the way.
00:24:59.36\00:25:01.20
Give it a good stir up.
00:25:06.17\00:25:08.14
And I'm gonna put some
coconut cream in with it now,
00:25:10.54\00:25:12.71
just to finish the dish off.
00:25:12.74\00:25:14.54
Just a can of coconut cream,
00:25:20.88\00:25:22.62
we could use some coconut
milk and give a good stir around
00:25:22.65\00:25:27.72
and that's really, really quick
00:25:27.76\00:25:30.26
lovely Thai green curry lentils
will go well over the noodles.
00:25:30.29\00:25:36.13
We'll set that simmer
for a little bit more,
00:25:37.63\00:25:39.03
speaking of watch the
noodles are ready to go.
00:25:39.07\00:25:41.84
We'll just drain those
over here in the colander.
00:25:41.87\00:25:45.94
Back into the bowl
00:25:56.79\00:25:59.19
and it's gonna throw
some great other ingredients
00:25:59.22\00:26:02.49
they need to go with it.
00:26:02.52\00:26:04.06
We're gonna put a big of
bunch of cilantro or coriander.
00:26:04.09\00:26:08.16
And then I'm gonna
add some lime juice
00:26:11.30\00:26:13.37
and some lime zest and some salt
00:26:13.40\00:26:15.20
and some oil over the break
00:26:15.24\00:26:17.41
and I'll see you
for the final plate up.
00:26:17.44\00:26:19.64
Just finished these noodles
off with the bit of lime zest,
00:26:24.61\00:26:27.48
just to give that extra flavor.
00:26:27.52\00:26:30.02
We got the
beautiful Tuscan salad.
00:26:30.05\00:26:32.12
Look at that color.
00:26:32.15\00:26:33.49
This is gonna taste amazing.
00:26:33.52\00:26:35.59
And this magnificent
Thai green curry lentils
00:26:36.69\00:26:39.59
is one of my
favorite hot pot stove dishes.
00:26:39.63\00:26:42.70
Lots of flavor, the
beautiful soft sweet potato
00:26:42.73\00:26:46.07
on top of those
noodles are great.
00:26:46.10\00:26:48.17
Plus we're gonna finish off
with that blueberry cheesecake
00:26:48.20\00:26:50.24
I just brought
out of the fridge,
00:26:50.27\00:26:52.87
delicious meal for your family.
00:26:52.91\00:26:54.38
I hope you've
enjoyed the show today.
00:26:54.41\00:26:56.41
I look forward
to catching you up
00:26:56.44\00:26:57.81
with you next time on Cook:30.
00:26:57.85\00:27:00.65