Welcome to Cook: 30.
00:00:21.32\00:00:23.22
I'm Jeremy Dixon
from the Revive Cafes
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in Oakland, New Zealand
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and I also wrote the
Revive Cafe cookbooks.
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And today,
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I'm going to share with
you some delicious cafe 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 use
great protein sources like
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beans, lentils and nuts.
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Whole grains like
brown rice, quinoa and oats.
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We're gonna be using
fresh fruit 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
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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 how you can make
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a delicious meal for your family
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in the next 30
minutes and they will love it.
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On the menu today,
we have a Dahlatouille
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served on Brown Rice.
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We're also gonna
have a Chunky Greek Salad
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and a Green Pea
and Sesame Mingle.
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And to finish it off, an
amazing delicious dessert
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Carob "Better Than Ice Cream."
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Before you start
cooking in a very short time,
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you want to make sure
you're really well prepared.
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Fast meals do not
happen by accident.
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We got a clear workspace here.
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I've got pots on the
stove, hot and ready to go.
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The jug is full of boiling water
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and already boiled
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and also we have
fresh fruit and vegetables
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and a pantry
stocked with all the foods
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we're going to need.
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Now, first job today is
to get the brown rice on.
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And brown rice is
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a great health
alternative to white rice.
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It's full of lot more
fiber and vitamins and minerals
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and there is pith of brown rice.
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Lot of people are
scared of cooking brown rice
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because it always turns
out hard or takes too long,
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but follow this formula
at work every single time.
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So the recipe is, we
want two cups of brown rice...
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into a pot and then we
want four cups of boiling water.
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It can be cold water but
this just speeds up the process.
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So the ratio is 2:1.
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Two cups, another two
cups, it calls four cups.
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So I'm just gonna
turn it up on high.
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A few rules in
cooking brown rice.
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Number one, you
will have the lid on.
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We're using the
absorption method.
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So you want the water to
be absorbed into the rice,
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not steaming out
at the top of the pan.
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And the second
rule is do not stir.
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You want those steam vents
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to happen in the rice
so it will cook properly.
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So if you stir, you are gonna
disturb it. So don't stir it.
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So when they comes to a boil,
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we generally cook it for
around about 20 to 25 minutes
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and we'll turn it down
so it's just simmering.
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So the rice is on.
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Okay, we are gonna need
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some lentils for
our Dahlatouille.
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And Dahlatouille is
kind of a cross between
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the dahl and a ratatouille.
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So it's kind of a combined dish.
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So red lentils are
an amazing ingredient.
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Make sure you have
them in your pantry.
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I cook them
about 10 to 15 minutes.
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Highly
nutritious, full of protein,
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they got a really nice flavor.
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And the recipe for these
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is basically we want
to use one cup of lentils
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and we want three cups of water.
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It's two cups
and not quite enough.
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We'll just finish it off
with some water from the tap.
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So it's three cups of
water to one cup of lentils
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and I'm not gonna put lid on.
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We're gonna just
leave this cook away slowly.
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Now lentils do have a habit of
wanting to stick on the bottom.
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So you kind of got to
keep little bit of eye on them
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to make sure they don't burn.
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So it's two good jobs underway,
the brown rice and the lentils
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and our meal is well underway.
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We will start on
the ratatouille side
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of the Dahlatouille.
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Let's get some
ingredients from the fridge.
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Okay, the first one
we want to get underway
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is probably a red onion.
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So we just kind of
remove the skin from this.
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And by using a red onion,
we're gonna add lots of color.
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This is gonna be a
really colorful dish.
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So remove all
the skinny skin bits
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which is the most complicated
part of getting onion prepared.
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So I'm just
gonna... Oops, we need more.
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We're gonna dice
it to nice big chunks,
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probably about one
inch, two centimeters.
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Start with about
two tablespoons of oil
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in the pan and
get that underway.
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Love that sizzling
sound. We need some garlic.
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So probably three,
three nice cloves of garlic.
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A quick way of doing garlic,
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just put the
garlic into the press.
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Skin in all and
squeeze it through.
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How's that.
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Okay, eggplant, now,
this is a crucial ingredient
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and this just goes
lovely, soft and beautiful.
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So it's like good
addition to this dish.
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So again we're
just kind of cube it up.
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You know, eggplant
can take a while to cook.
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So to make sure we
don't slow the dish down,
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we are gonna make sure we cook--
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cut it reasonably small.
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Just about chunks
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but they are not massive chunks.
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So you probably
want to stick to around
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about one centimeter, half inch
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so it cooks properly in
the time that we've got.
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So again just trying
to economize on your cuts,
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line up everything and
that way you save a lot of time
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when you are cutting.
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Now, we could have put the
dahl in with the vegetables
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but you run the
risk that one of them
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is going to be undercooked.
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So by cooking
everything in different dishes,
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you can cook the dahl perfectly,
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so it's nice and soft.
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And you make sure the vegetables
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are cooked
properly, not overcooked.
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Often when you try to cook
too many ingredients together,
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one becomes undercooked
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and it just kind of
ruins the whole dish.
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So it's worth the extra effort
just getting an extra pot going
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for the, for the dahl.
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Turn up nice and high.
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It's gonna start, start cooking.
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Okay, we gonna
need some mushrooms.
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The nice stalk
of mushrooms here,
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just gonna wash them.
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And we just gonna,
just gonna have these.
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Just put a running
knife through them.
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The small mushrooms
can probably get away
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with using whole mushrooms
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or extra big
ones, just chop them up.
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You kind of want all of
your pieces on this to be
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approximately the same size.
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So we probably want around
about 100 grams of mushrooms.
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And the thing with
mushrooms and eggplant
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is they will
shrink down significantly.
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It's probably
about around 100 grams.
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Put them in
there. Get them underway.
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We could stir around.
But it says more ingredients.
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We are gonna add zucchini
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or courgette depending on
what country you come from.
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Just gonna cube it.
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Just into similar size cubes.
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And adding another color.
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Red pepper or capsicum.
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Take the seeds out
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and we're just gonna
again just roughly cube it.
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So not looking
for little pieces,
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looking to
lovely big chunky bits.
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And these are cooked
down into a nice size
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and become a really nice texture
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that's gonna mingle well
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with the
creaminess of the dough.
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It's got a bit
in there, isn't it?
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So also they reduce down
especially with the mushrooms
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and the onions.
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Looking nice and colorful.
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We're also
gonna add some celery,
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just a stalk of celery.
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So these are kind
of all your traditional
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ratatouille ingredients.
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And a bit of ginger
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so we're gonna add
two tablespoons of ginger.
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One, two. This is
just puree ginger.
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You can use fresh ginger
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that you have chopped
up really fine if you want`
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but this is a really
great time saving ingredient.
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So that should
be most ingredients.
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I really love just firing
lots of colors into a dish
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and just watching it.
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Watching it cook together.
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So we got to keep an
eye on that, we don't burn.
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Got a reasonably high heat.
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Now keep stirring it,
00:10:02.53\00:10:03.87
so all those flavors
will start to mingle together.
00:10:03.90\00:10:06.84
So it's well underway.
00:10:06.87\00:10:08.20
Okay, chunky Greek salad
00:10:11.21\00:10:12.57
is one of my
favorite salads to make.
00:10:12.61\00:10:17.01
It's just full of
such fresh flavors
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and lots of chunky vegetables.
00:10:18.58\00:10:21.55
So plate is always a
good way to serve a salad,
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I kind of like on a
platter or a wooden bowl
00:10:23.92\00:10:25.52
but we use a nice
big white platter.
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We are gonna set up
with some baby spinach.
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Got a reasonably big box here,
we're not gonna use all this,
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so as you can see, there's
just lovely just baby spinach
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by sneaking you can
find it in your supermarket.
00:10:37.17\00:10:38.87
So it's a little bit dry
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but just gonna put a
little bit of water in it
00:10:40.27\00:10:41.60
just to, just to
give a little bit of life
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and let's kind of see,
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it just brings a
little bit of life
00:10:46.01\00:10:47.34
into the salad with
just a little spot of water
00:10:47.38\00:10:49.44
so don't be scared
to add a little bit.
00:10:49.48\00:10:54.48
We just start with the
bed of the baby spinach.
00:10:54.52\00:10:58.65
And got some
lovely cherry tomatoes.
00:10:58.69\00:11:00.29
You can use whole
tomatoes and cubes in
00:11:00.32\00:11:01.89
but they are just
amazing cherry tomatoes
00:11:01.92\00:11:04.73
around at the moment.
00:11:04.76\00:11:06.09
I'm just gonna throw
this on whole, just like it.
00:11:06.13\00:11:11.83
Not gonna chop these
ones up. Can if you want to.
00:11:11.87\00:11:14.70
Look at that.
00:11:19.77\00:11:21.58
Next big
ingredient for Greek salad
00:11:21.61\00:11:22.94
is little bit of red onion.
00:11:22.98\00:11:24.88
And we don't
want to be breathing
00:11:24.91\00:11:26.51
onion fumes over here
on for the rest of the day.
00:11:26.55\00:11:29.22
So we want to go
reasonably cautious,
00:11:29.25\00:11:31.69
so we just gonna just grab
a, just a few little cubes.
00:11:31.72\00:11:34.66
Just add a little bit of color,
just a little bit of bite.
00:11:39.49\00:11:42.56
So reasonably small pieces
00:11:42.60\00:11:44.33
just about,
just about that much,
00:11:49.57\00:11:53.91
just to help it along a bit.
00:11:53.94\00:11:55.28
And I've got a orange pepper.
With half an orange pepper.
00:12:02.55\00:12:09.42
I'm just adding a
little bit of extra color.
00:12:09.46\00:12:11.16
This probably it
doesn't belong in a Greek salad
00:12:11.19\00:12:14.03
and I probably get
thrown out of a Greek kitchen,
00:12:14.06\00:12:16.90
but, if in doubt add some color.
00:12:16.93\00:12:22.44
Slightly different shade
of orange to the tomatoes.
00:12:22.47\00:12:25.71
And of course, the Greek
salad would not be Greek salad
00:12:25.74\00:12:28.21
without some olives.
00:12:28.24\00:12:30.58
These black olives,
well, these are Kalamata olives
00:12:30.61\00:12:33.42
which have an incredible flavor.
00:12:33.45\00:12:36.35
And I prefer to get
olives that had been,
00:12:36.38\00:12:38.55
they have the
stones taken out of them.
00:12:38.59\00:12:40.72
Your olive purist
will always tell you that
00:12:40.76\00:12:42.89
the best olives would
always have a stone in them
00:12:42.92\00:12:45.59
but mine would rather just set
cross a little bit of flavor,
00:12:45.63\00:12:49.00
you don't have to
worry about chomping down
00:12:49.03\00:12:51.07
on an olive stone in
the middle of a meal.
00:12:51.10\00:12:54.84
So that is pretty much
the chunky Greek salad.
00:12:54.87\00:12:58.37
So this is ready to go
except for the dressing.
00:12:58.41\00:13:01.18
So just before
we're about to serve,
00:13:01.21\00:13:02.54
I'll squeeze some lemon juice
00:13:02.58\00:13:04.01
and a bit of a sort
of olive oil over it
00:13:04.05\00:13:05.81
and it'll be ready to go.
00:13:05.85\00:13:07.22
If we do that now
00:13:07.25\00:13:08.58
that the salad
would kind of start aging,
00:13:08.62\00:13:09.95
so we want to make sure
this is fresh as possible
00:13:09.98\00:13:11.95
when we serve it.
00:13:11.99\00:13:15.82
If you've just
joined us on Cook: 30,
00:13:15.86\00:13:17.36
we're cooking a delicious
meal in just 30 minutes.
00:13:17.39\00:13:20.93
We're starting
with a Dahlatouille
00:13:20.96\00:13:22.83
which is a cross between
a dahl and a ratatouille.
00:13:22.86\00:13:26.10
We're gonna be
serving this with brown rice
00:13:26.13\00:13:28.64
and a chunky Greek salad.
00:13:28.67\00:13:31.44
We also have a green pea mingle
00:13:31.47\00:13:33.98
and to finish a
wonderful dessert carob
00:13:34.01\00:13:37.05
better than ice cream.
00:13:37.08\00:13:39.15
We're making fantastic progress.
00:13:39.18\00:13:42.12
The Dahlatouille
is coming along well.
00:13:42.15\00:13:44.45
These vegetables are
slowly cooking, reducing down.
00:13:44.49\00:13:48.12
We just give everything
a nice big stir through.
00:13:48.16\00:13:51.03
Look at that.
00:13:51.06\00:13:52.39
Smelling amazing, that
ginger is coming through.
00:13:52.43\00:13:55.20
As you can see the
mushrooms are getting smaller,
00:13:55.23\00:13:58.20
so just keep turning
that, keep it on nice high heat,
00:13:58.23\00:14:00.97
making sure it doesn't burn.
00:14:01.00\00:14:02.70
The lentils, look at
those, they are nearly done.
00:14:02.74\00:14:06.11
There's still a
little bit of water in there,
00:14:06.14\00:14:08.24
so we'll keep
cooking in for bit more.
00:14:08.28\00:14:10.95
The rice is happily cooking,
so we are well underway.
00:14:10.98\00:14:14.52
And also you
have the Greek salad,
00:14:14.55\00:14:15.88
it's nearly finished.
00:14:15.92\00:14:18.09
Let's do the green pea mingle.
00:14:18.12\00:14:21.16
So from the freezer,
00:14:21.19\00:14:22.52
we're gonna get
some frozen peas.
00:14:22.56\00:14:26.26
This is a very simple dish.
00:14:26.29\00:14:27.80
I even have people
tell me how their children
00:14:27.83\00:14:29.73
who would not normally
ate peas or green things
00:14:29.76\00:14:32.30
will actually eat this dish.
00:14:32.33\00:14:34.64
So we're gonna start with
just a touch of oil in this pan
00:14:34.67\00:14:38.44
which is just warm.
00:14:38.47\00:14:43.14
Then we're gonna
put in two cups of peas,
00:14:43.18\00:14:48.28
about two cups.
00:14:48.32\00:14:50.12
Some more ingredients to use,
00:14:50.15\00:14:51.75
put the peas back in the freezer
00:14:51.79\00:14:53.12
so they don't defrost.
00:14:53.15\00:14:55.76
We are gonna add some garlic.
00:14:55.79\00:14:57.86
Two nice cloves of garlic.
00:14:57.89\00:15:01.73
Hence the garlic press
and squeeze it through.
00:15:01.76\00:15:07.50
Here we go.
00:15:07.54\00:15:08.87
We're gonna put in
a sprinkling of salt.
00:15:12.04\00:15:13.84
Just give a bit of a mix around.
00:15:18.25\00:15:21.15
We'll just turn
up the heat a bit.
00:15:21.18\00:15:24.75
This is a really simple
green thing you can have.
00:15:24.79\00:15:30.33
Look at that.
00:15:30.36\00:15:31.69
We're also gonna add some kale,
00:15:31.73\00:15:33.60
just to give it
a bit of interest.
00:15:33.63\00:15:35.03
You could use Swiss
chard or any kind of--
00:15:35.06\00:15:36.97
even baby spinach or spinach,
00:15:37.00\00:15:38.80
but just something green
00:15:38.83\00:15:40.17
to just give a little
bit of texture and interest.
00:15:40.20\00:15:42.10
So we're gonna
slice this really thinly
00:15:42.14\00:15:48.51
and just put this in the areas,
00:15:48.54\00:15:49.88
it's just gonna
work down a little bit
00:15:49.91\00:15:51.31
and just become part
of this lovely mingle.
00:15:51.35\00:15:54.85
So you probably want
about two to three chopped cups
00:15:54.88\00:16:01.72
and we will just, leave that
00:16:01.76\00:16:04.39
just happily
mingle around in that pan
00:16:04.43\00:16:05.99
with the garlic and
the oil and the salt.
00:16:06.03\00:16:08.76
In a couple of
minutes, it will be reduced
00:16:08.80\00:16:10.23
and would be
really nice, lovely dish.
00:16:10.27\00:16:13.97
I might put this
in, I can't waste this,
00:16:14.00\00:16:16.60
neither have too
much kale or greens.
00:16:16.64\00:16:18.84
We'll just keep an eye
on it sits well underway.
00:16:23.11\00:16:26.48
And to finish this what we do is
00:16:26.51\00:16:27.85
just put on a platter or a bowl
00:16:27.88\00:16:30.25
and add toasted sesame seeds.
00:16:30.29\00:16:32.59
Very, very simple.
00:16:32.62\00:16:35.46
Okay.
00:16:35.49\00:16:36.83
Now it's time to make
the beautiful dessert,
00:16:36.86\00:16:39.19
the Carob
"Better Than Ice Cream."
00:16:39.23\00:16:41.96
So I'll need a
food processor for this.
00:16:42.00\00:16:44.47
This one it
work with the blender
00:16:44.50\00:16:45.83
because you need to have
a, a nice thick consistency.
00:16:45.87\00:16:49.34
We're gonna go to the
freezer and get some bananas
00:16:49.37\00:16:52.91
and we've
pre-frozen some bananas
00:16:52.94\00:16:54.64
in a plastic container.
00:16:54.68\00:16:56.34
Whenever you have any bananas
that are going spotty or old,
00:16:56.38\00:16:59.51
chop them up and put them into
to retain like this, brilliant.
00:16:59.55\00:17:03.39
We're gonna put this in,
we got three bananas in here.
00:17:03.42\00:17:06.52
They normally stick together
so you need to separate them.
00:17:06.55\00:17:09.82
I just gonna pull
these lovely banana sticks.
00:17:09.86\00:17:15.33
All nice and frozen.
00:17:15.36\00:17:16.70
Make sure you separate them.
00:17:19.07\00:17:20.40
Make it easier on the
blender or the food processor.
00:17:20.44\00:17:23.81
So three bananas,
then we're gonna put in
00:17:23.84\00:17:26.11
three
tablespoons of carob powder.
00:17:26.14\00:17:28.81
And carob is like a
really healthy version of cocoa.
00:17:28.84\00:17:31.91
So I put one, two, three.
00:17:31.95\00:17:37.35
I'm gonna put two
tablespoons of honey.
00:17:37.39\00:17:39.65
And the honey
required maybe more or less
00:17:39.69\00:17:41.66
depending on your bananas.
00:17:41.69\00:17:43.02
If you freeze your bananas
when they are nice and ripe,
00:17:43.06\00:17:45.79
they will be sweet.
00:17:45.83\00:17:47.16
They might not need any honey.
00:17:47.20\00:17:48.53
And if they are not
sweet, you may need more honey.
00:17:48.56\00:17:49.90
So we're gonna put it
in here and start it off.
00:17:49.93\00:17:56.60
While it's going I'm gonna stir.
00:17:56.64\00:17:59.11
This ratatouille
is coming on well.
00:17:59.14\00:18:00.74
Look at that,
everything are juicing down,
00:18:00.78\00:18:04.08
cooking beautifully.
00:18:04.11\00:18:06.01
Look at this, just
have a bit of a flick over.
00:18:06.05\00:18:10.69
Look at there,
you can see the kale
00:18:10.72\00:18:12.05
getting nice and dark green.
00:18:12.09\00:18:14.62
It's kind of
shrinking down a little bit.
00:18:14.66\00:18:17.66
And the lentils is
pretty much no water left,
00:18:17.69\00:18:21.26
so I'm gonna turn
those lentils off.
00:18:21.30\00:18:24.50
And the rice, I
think that's probably got
00:18:24.53\00:18:26.10
a few more minutes as well.
00:18:26.13\00:18:28.40
Okay, what's
happening over here?
00:18:28.44\00:18:30.34
Okay, so little bit--
00:18:33.38\00:18:36.41
as you can see
it's quite cloggy still.
00:18:36.44\00:18:43.52
Base okay.
00:18:43.55\00:18:44.89
Just give it a bit of a pat down
00:18:44.92\00:18:48.22
and give it
another chance to blend.
00:18:48.26\00:18:51.09
The next step,
00:18:51.13\00:18:52.46
banana will just
start slowly melting.
00:18:52.49\00:18:54.43
We don't want too much,
00:18:54.46\00:18:58.67
and become kind of an
ice cream consistency.
00:18:58.70\00:19:02.60
That's quite fragile.
00:19:02.64\00:19:04.77
You may need to
do this few times.
00:19:04.81\00:19:06.21
I'm gonna add
little bit of water.
00:19:22.72\00:19:25.63
And they can somewhat
help it along a bit as well.
00:19:25.66\00:19:27.63
Don't add too much
00:19:30.93\00:19:32.27
because you wanted to retain
00:19:32.30\00:19:33.84
the nice smooth
ice cream texture.
00:19:33.87\00:19:37.44
If you add too much,
00:19:41.91\00:19:43.24
it's gonna come
little bit liquid.
00:19:43.28\00:19:45.01
As you can see, we
just start turning.
00:19:49.32\00:19:50.99
You should have a
little bit of patience,
00:19:54.82\00:19:56.16
you will be there eventually.
00:19:56.19\00:19:59.16
Let's get this
all over and stir.
00:19:59.19\00:20:01.00
Nearly there, so you can
see some of it starting to
00:20:06.40\00:20:09.40
become like ice cream.
00:20:09.44\00:20:10.81
Here it goes. I
think it's turning now.
00:20:18.98\00:20:20.58
It's getting there.
00:20:23.39\00:20:24.72
It's nearly there.
00:20:30.53\00:20:31.86
There's a big
lump in there still.
00:20:46.98\00:20:48.64
I think it's done. Look at that.
00:21:03.02\00:21:05.49
Look at this beautiful
silky ice cream texture.
00:21:05.53\00:21:12.00
Isn't it just
beautiful? It's worth the wait.
00:21:12.03\00:21:14.37
So we're gonna put
into this bowl here,
00:21:14.40\00:21:16.27
we're not gonna
serve it up straight away
00:21:16.30\00:21:17.97
because it's going to melt.
00:21:18.01\00:21:21.34
So we're gonna
put in this bowl here
00:21:21.38\00:21:23.31
and I'm gonna
put in the freezer.
00:21:23.35\00:21:25.08
But this will not keep
indefinitely in the freezer
00:21:25.11\00:21:26.95
or it will just
turn to block of ice.
00:21:26.98\00:21:28.38
But for next five or ten minutes
00:21:28.42\00:21:29.88
before we serve our meal,
00:21:29.92\00:21:31.25
you have to just keep it
cold and stop it from melting
00:21:31.29\00:21:33.62
and then we
will just plate it up
00:21:33.66\00:21:34.99
into some nice cups.
00:21:35.02\00:21:36.36
Before we do, it goes
straight into the freezer.
00:21:36.39\00:21:40.76
These vegetables
are looking beautiful.
00:21:40.80\00:21:42.66
Just look at that.
00:21:42.70\00:21:44.03
You know, those
are gonna taste good.
00:21:44.07\00:21:45.43
So let's add the lentils.
00:21:45.47\00:21:47.14
We put them in here.
00:21:50.01\00:21:51.74
Look how quickly they go soft.
00:21:51.77\00:21:54.41
Some of my most
favorite protein sources.
00:21:54.44\00:21:58.61
We're gonna add some
salt, teaspoon of salt.
00:21:58.65\00:22:03.69
And two tablespoons of honey,
just a bit of extra sweetener.
00:22:03.72\00:22:08.22
And some crushed tomatoes.
00:22:11.99\00:22:15.40
Just use the ones that
are kind of already mixed up
00:22:15.43\00:22:17.93
and nice and evenly crushed.
00:22:17.97\00:22:20.14
If you do have whole tomatoes
or the little chunks in water,
00:22:20.17\00:22:23.81
make sure you blend them up.
00:22:23.84\00:22:26.11
And we're just
gonna blend this up.
00:22:26.14\00:22:28.24
The most exciting part of meal
00:22:28.28\00:22:29.74
is just when the
ingredients come together
00:22:29.78\00:22:31.81
and you stir everything in.
00:22:31.85\00:22:34.38
Just starts
looking so wonderful.
00:22:34.42\00:22:38.05
We'll turn it up a little bit.
00:22:38.09\00:22:42.42
Look at that.
00:22:42.46\00:22:43.79
Stir, stir, stir.
00:22:48.10\00:22:50.30
See those beautiful
Mediterranean ratatouille
00:22:50.33\00:22:54.27
vegetables and the nice kind
of meaty taste of the lentils
00:22:54.30\00:22:59.07
and the dough.
00:22:59.11\00:23:01.58
Just delicious.
00:23:01.61\00:23:03.95
So that's pretty
much ready to go.
00:23:03.98\00:23:05.58
We just gonna, got to warm
up for bit before we garnish it.
00:23:05.61\00:23:09.58
Now this is ready.
00:23:09.62\00:23:12.79
It's already cooked
00:23:12.82\00:23:14.16
so we got the beautiful
kale and the peas here,
00:23:14.19\00:23:19.76
just a great combination.
00:23:19.79\00:23:23.87
A bit of garlic, oil and salt.
00:23:23.90\00:23:27.34
And to finish this off,
00:23:27.37\00:23:28.70
we're just gonna do a
little drizzle of honey...
00:23:28.74\00:23:30.11
and some sesame
seeds, toasted sesame seeds.
00:23:36.75\00:23:39.51
We just finish this
off for our weekend.
00:23:39.55\00:23:41.08
You can toast your own,
00:23:41.12\00:23:42.45
we can buy them
pretty toasted as well.
00:23:42.48\00:23:44.52
It's just a lovely little,
00:23:44.55\00:23:47.22
little, little
green dish to have.
00:23:47.26\00:23:51.86
Okay, I think
that's warm through.
00:23:51.89\00:23:53.23
It doesn't need to
cook, just needs warming.
00:23:53.26\00:23:54.83
So we turn that off and
we put some cilantro on it
00:23:54.86\00:24:00.34
just for a good garnish.
00:24:00.37\00:24:02.57
This is how I keep
my herbs in the fridge.
00:24:02.60\00:24:05.81
Wrap them up in a
paper towel and wet them
00:24:05.84\00:24:08.81
and they can last up
to a week in the fridge.
00:24:08.84\00:24:11.11
Really, really good
way of storing your herbs.
00:24:11.15\00:24:13.58
So basically keep nice and cold,
00:24:13.62\00:24:15.38
nice and moist so
they don't dry out.
00:24:15.42\00:24:18.49
That's a nice big--
00:24:18.52\00:24:24.43
here we go over that.
00:24:24.46\00:24:26.13
Just the green just
makes it look beautiful.
00:24:26.16\00:24:30.83
The Greek salad,
we better finish that.
00:24:30.87\00:24:32.70
Oh, no, I've got the cucumber.
00:24:32.73\00:24:34.27
You cannot have a Greek
salad without a cucumber.
00:24:34.30\00:24:38.87
So grab a cucumber, preferably
one you can eat the skin with
00:24:38.91\00:24:43.91
and we're just gonna
chop up around about half.
00:24:43.95\00:24:47.78
Hence keeping with
the big chunky theme,
00:24:47.82\00:24:50.92
we're gonna just throw
these chunks of cucumber
00:24:50.95\00:24:55.79
through the salad.
00:24:55.82\00:24:57.16
Here we go.
00:25:01.26\00:25:02.60
Just gonna
mingle it all through.
00:25:02.63\00:25:06.57
Make sure you bring
00:25:06.60\00:25:07.94
some of the yummy
colorful bits to the top.
00:25:07.97\00:25:10.01
They generally is by
default sink down to the bottom.
00:25:10.04\00:25:14.44
Just a lug of virgin olive oil.
00:25:14.48\00:25:18.38
Just a little, little bit.
00:25:18.41\00:25:20.88
And we'll just chop a
lemon and squeeze a lemon juice
00:25:20.92\00:25:25.69
through my fingers as well.
00:25:25.72\00:25:27.19
So those three are
finished and the rice,
00:25:32.69\00:25:37.23
we've to get some rice as well.
00:25:37.27\00:25:40.77
So we just gonna pour
some of this brown rice.
00:25:40.80\00:25:43.07
As you can see
there is no water left.
00:25:43.10\00:25:44.67
You can see those
beautiful steam holes there
00:25:44.71\00:25:46.71
that have been
used to cook the rice.
00:25:46.74\00:25:48.51
We'll put that in
there, spread it in.
00:25:48.54\00:25:53.11
Now always cook
more rice than you need
00:25:53.15\00:25:54.68
and the rest can
go into the fridge
00:25:54.72\00:25:56.75
to be used
tomorrow for a stir fry.
00:25:56.79\00:26:01.72
I think, I'll just put
some spring onions or scallions
00:26:01.76\00:26:03.93
on top as the garnish.
00:26:03.96\00:26:07.86
Just like that.
00:26:07.90\00:26:09.23
Here we go.
00:26:16.40\00:26:17.91
And only to do now is
just plate up that dessert
00:26:17.94\00:26:20.84
and we're ready
to hit the table.
00:26:20.88\00:26:23.38
Hey, make delicious
healthy meal for your family
00:26:26.21\00:26:28.65
in just 30 minutes.
00:26:28.68\00:26:31.12
The amazing Dahlatouille,
00:26:31.15\00:26:32.95
a cross between the
dahl and a ratatouille.
00:26:32.99\00:26:35.79
Chunky Greek salad,
00:26:35.82\00:26:37.43
brown rice and the
lovely green pea mingle.
00:26:37.46\00:26:41.56
And of course the dessert,
00:26:41.60\00:26:43.33
the carob better than ice cream.
00:26:43.37\00:26:45.73
A healthy delicious meal.
00:26:45.77\00:26:47.60
Thank you for joining
with me today on Cook: 30.
00:26:47.64\00:26:49.60
I hope you've
learnt some new skills
00:26:49.64\00:26:51.11
and some new ingredients
00:26:51.14\00:26:52.47
that you can use in your kitchen
00:26:52.51\00:26:53.88
and I look forward
to seeing you next time.
00:26:53.91\00:26:56.61