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 cafe style
meals you can cook at 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 and quinoa
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Fresh fruit and vegetables
and tie it all together
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with international flavors
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 in just 30 minutes
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you can make a
delicious meal for your family
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and they will love it.
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On the menu today, we have
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a Mediterranean
stuffed sweet potato.
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We're serving with
a fresh garden salad
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and also a basil
pesto pasta salad
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and to finish it
off an amazing dessert,
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a chia seed pudding
with black cherries.
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Now, if you want to cook a meal
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in a very short
time like 30 minutes,
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you need to make sure
you're really well prepared,
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it doesn't happen by accident.
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You want a clean work bench.
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Make sure your
bench is nice and clear.
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We've got pans hot on
the stove ready to go.
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Boiling water in the jug
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and the oven is set
to 400 degrees Fahrenheit
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or about 200 degrees Celsius.
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And we've got a sharp knife,
a chopping board and our fridge
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and pantry are
full of all ingredients
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we're going to need.
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So first job we're going to do
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is get the sweet
potato in the oven.
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So we're gonna cut,
slice these in half.
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Just like that.
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Now these fortunately
are one of the slowest,
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fastest cooking roast
vegetables you can get.
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So we should be able
to get it fairly quickly.
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Now I'm gonna
make a meal for four
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but I'm gonna put extra one in
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'cause often sweet potato
will come apart or something,
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so it's always
good to have reserve.
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We're trying to
getting the cook oil up
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and this will
help them cook fast
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and also stop them from burning.
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And we're gonna bake these,
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it will probably
take around about
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15 to 20 minutes to soften up.
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Got a very hot oven.
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So we want to make
sure they cook fast
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and we get it in first thing.
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So that's job number
one done. Nice and hot.
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So that will
soften up really quickly.
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Second job, we
want to cook some pasta.
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We've got some beautiful
spiral whole meal pasta.
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So make sure you look
at the whole meal pasta
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in your supermarket.
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We got a pot here.
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I'm gonna put
some boiling water in.
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It's definitely hot.
Always good for quick cooking.
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So we got lots of
water, boiling water
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and I put around about
two cups of this pasta in.
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And pasta generally varies
but generally eight minutes
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is a good
starting point for pasta.
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So we turn the heat
right up and get that bubbling.
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So it's the second
job on and under way.
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We're now gonna start
the back end to the meal
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and that's the
pudding, the chia seed pudding.
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Now this takes a
bit of time to soak
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and get a nice texture.
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So what we're gonna
do is gonna start with,
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well, not chia seeds,
we gonna get our blender.
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We'll have some dates in,
so we have half a cup of dates.
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Just some whole dates.
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It's a really,
really flexible recipe.
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So you don't need
to be too concerned
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about the
measurements of this one.
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We're gonna take
half a cup of cashew nuts.
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That's about half cup.
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We're going to
have some carob powder
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and I'm gonna put five
tablespoons of carob powder.
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I'm gonna double up,
let's say it's one, two,
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three, four and five.
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And then we're
gonna put some water in,
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two and a half cups of water.
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So that's gonna
be about 600 mils.
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Into the blender. Look at that.
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I'm gonna blend that up
into a nice desserty type.
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It set by itself,
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that's the
beginnings of our pudding
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and important to
roll just like that.
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And there's a few
crunchy cashew nuts in there
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but that's fine, that
will add a bit of texture.
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And now we want some chia seeds.
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So we want half a
cup of chia seeds.
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And these are
amazing little product.
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You probably see
in the supermarket.
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So about half a cup.
I'm gonna stir these around.
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And these chia seeds bring--
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They kind of expand
bringing on this really,
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lovely, fluffy,
kind of a draw together
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all the flavors
kind of a texture.
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So in about probably 20 minutes
that will just come together
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and combine to be a
lovely dessert like texture,
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kind of like a mousse
but slightly different.
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You got to stir quickly
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or else the chia seeds
won't at all stick together.
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Just gonna put
that in the fridge.
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And we'll come
back to that later.
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Okay, let's make
the lovely salad.
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So with this one
today, I'm gonna actually
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put the ingredients
through this food processor.
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If you look at
your food processor on,
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you might as well find
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in the back of the
cupboard somewhere,
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you got all these neat blades
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and you can actually
find a slicing blade.
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And they usually
come in different sizes.
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This one need a
little adjustment.
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And just wind up and down
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and you can then slice things
as big or small as you want.
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So I'm gonna wind it
down to basically its minimum,
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smallest, thinnest
sliding slice in second.
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And we just
start some ingredients.
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So we just--
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I'm gonna pull the bits
that we don't want to eat
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and just prepare
with the ingredients.
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I've got some red
peppers and some yellow peppers.
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Got these all baby
ones which are quite nice.
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And these are really--
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Blend up, sorry
slice up quite nice
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into beautiful little shapes.
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'Cause these ones will end
up being big, bigger shapes.
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Just take the ends off,
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all the bits that
we don't want to have.
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Few, few pips are actually fine.
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I've got some radishes here.
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And radishes have a
lovely peppery flavor.
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So we just gonna take
off the bits of the radish
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that we don't
want, just the edgings.
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We can get rid of that.
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Just lovely.
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Again when you're doing salads,
just look for different colors.
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Whatever vegetables would take
your eye at the supermarket,
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just make sure
they had a big range.
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And the salad is just
basically throwing together
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whole of ingredients,
nothing special about them.
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They just go
together really well.
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And I'll probably use
around about half a cucumber.
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I'm going to use one that's one
without the skin you can eat.
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So let's get going.
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So we can start putting in this.
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Look at that.
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Look at those
beautiful shapes that makes.
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Just squashing the
pepper, put in the feeder.
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It's nice
yellow. Got the cucumber.
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Some beautiful round
bits happening there.
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And now the radishes.
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There we go and
I think I might--
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It's great, look at that.
So let's see what we've got.
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Just look at it,
in a matter of seconds
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we've got these beautiful
pink, red, orange, green mix.
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That's just gonna, just be
a beautiful, beautiful salad.
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So I've got some
remaining lettuce to go with it.
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That's my favorite lettuce,
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it's a nice solid
flavorsome lettuce.
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So I'm gonna just
chop this or slice it,
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probably one inch slices.
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And then we got to,
just got to get a platter.
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Just like that.
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I'm just gonna
throw these lovely,
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actually you spread
them out a little bit.
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And just put them in this dish
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and just spread these
wonderful, wonderful colors.
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This is just bursting
with color freshness flavor.
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And the radishes
are just so fresh.
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It really add to this.
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Also I can add a
little bit of protein,
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I'm gonna add some black beans
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and you can add any
kind of bean that you want.
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Try black-eyed
peas, black-eyed beans.
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These are just gonna
add a little bit of protein,
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little bit of extra color.
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Just something a little
special, a little different
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to have in the salad that
you probably wouldn't expect.
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Just drain out
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most of the stuff
that comes with it.
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Just gonna just put all
of that, out of the can.
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Just kind of mix it up together,
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just like that.
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That's just a lovely.
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Sort of a messy salad, really
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but just beautiful,
all those beautiful colors.
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Now I want to add some--
Now I want to add some herbs.
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So you want to have,
just clean the knife.
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Gonna have some cilantro
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and also some
mint put up with that.
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Mint is just amazing for salads.
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So we'll pick a nice
couple of handfuls of mint.
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Just rip off any of the ends.
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Just put a kale
with the cilantro.
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We're gonna slice
it up. Nice and thinly.
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Just quite clean so
that didn't need wash.
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You can smell that
mint is just amazing.
00:11:01.29\00:11:03.22
We can grow mint, make sure
you put a mint, a mint bush.
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I'm just gonna, just mix it
all through that salad as well,
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just massage it through.
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This is how we make most
of the salads at my cafes
00:11:14.34\00:11:18.41
just basically, just any
ingredients into a big tub.
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Mix them up.
00:11:21.21\00:11:22.54
And then put them
on a plate like this.
00:11:22.58\00:11:23.91
So it's really,
really fun making salads.
00:11:23.95\00:11:27.18
If you don't have
any of these ingredients
00:11:27.22\00:11:28.55
don't worry,
just leave them out,
00:11:28.58\00:11:29.92
we'll put some other ones in.
00:11:29.95\00:11:31.82
Now before we serve that,
00:11:31.85\00:11:33.19
we're just gonna put a drizzle
of olive oil over it as well
00:11:33.22\00:11:35.56
and some lime juice.
00:11:35.59\00:11:36.93
But we'll leave
it there right now
00:11:36.96\00:11:38.29
'cause we don't
want to dress it too soon
00:11:38.33\00:11:39.66
before we start serving.
00:11:39.69\00:11:43.67
If you've just
joined us on Cook: 30.
00:11:43.70\00:11:45.63
We're cooking a delicious
meal in just 30 minutes.
00:11:45.67\00:11:49.37
Today we have a Mediterranean
stuffed sweet potato
00:11:49.40\00:11:52.84
served with a
fresh garden salad.
00:11:52.87\00:11:55.54
We also have a basil
pesto pasta salad with avocado.
00:11:55.58\00:11:59.28
And to finish off, a
delicious chia seed pudding
00:11:59.31\00:12:02.68
with black cherries.
00:12:02.72\00:12:04.92
So we're making
excellent progress.
00:12:04.95\00:12:06.72
The sweet
potatoes are in the oven,
00:12:06.76\00:12:08.09
they should be very
soft and nearly ready.
00:12:08.12\00:12:10.26
We finished the garden salad.
The pasta is nearly ready.
00:12:10.29\00:12:13.50
I'm just gonna
start with the dessert,
00:12:13.53\00:12:14.86
I'm gonna get the black cherries
00:12:14.90\00:12:16.23
out of the freezer.
00:12:16.26\00:12:17.60
Now if you access to
fresh ones, that's great.
00:12:17.63\00:12:19.37
Picking up these
lovely frozen cherries
00:12:19.40\00:12:23.00
which are just wonderful.
00:12:23.04\00:12:24.37
So I'm gonna put
them into this bowl.
00:12:24.41\00:12:26.27
And just-- We
just kept that frozen.
00:12:26.31\00:12:29.21
So probably need
round about that many.
00:12:29.24\00:12:32.21
Three or four cups.
00:12:32.25\00:12:33.58
If you put extra
out, don't worry,
00:12:33.62\00:12:34.95
they're really yummy
to eat by themselves.
00:12:34.98\00:12:36.62
And we just want
to get those just,
00:12:36.65\00:12:38.49
they just start softening.
00:12:38.52\00:12:39.85
So they're not completely frozen
00:12:39.89\00:12:41.22
when we want to
start dealing with them.
00:12:41.26\00:12:43.19
Okay, the pasta
appears to be ready.
00:12:43.22\00:12:45.73
As you can see it's just
lovely and just firms the bite.
00:12:45.76\00:12:50.93
Perfect.
00:12:50.97\00:12:52.30
Just gonna drain it in
this colander over here.
00:12:52.33\00:12:56.50
And we're using
whole meal pasta today.
00:12:56.54\00:12:58.97
You can get whole meal
pastas in most supermarkets.
00:12:59.01\00:13:02.11
And it's a far
healthy way of having pasta.
00:13:02.14\00:13:04.71
Most white pasta is just
made of, you know, white flour.
00:13:04.75\00:13:08.62
So took that in
our salad making bowl.
00:13:08.65\00:13:12.95
So we need a nice dressing,
so we got a nice basil pesto
00:13:12.99\00:13:15.32
to make to go with this one.
00:13:15.36\00:13:16.73
I can use the food
processor or a blender,
00:13:16.76\00:13:18.63
so I'm gonna
use a blender today.
00:13:18.66\00:13:20.73
And the first
ingredient we got some basil.
00:13:20.76\00:13:23.80
So I put the basil in.
00:13:23.83\00:13:25.67
Nice handful of that
00:13:25.70\00:13:27.04
and also a handful of
cilantro or coriander,
00:13:27.07\00:13:29.90
just to help get
more herbage in there.
00:13:29.94\00:13:33.88
You want quarter of a cup
of extra virgin olive oil.
00:13:33.91\00:13:38.68
And half teaspoon of salt
00:13:38.71\00:13:43.15
and lemon juice is a
very important pesto addition.
00:13:43.18\00:13:47.09
So I'm just gonna
juice up some lemons.
00:13:47.12\00:13:50.83
And always use
fresh lemons like this.
00:13:50.86\00:13:53.50
You can get some lemon
juice in the supermarkets.
00:13:53.53\00:13:55.96
But I don't like
putting. in those bottles,
00:13:56.00\00:13:58.07
they look lemons but
it's not lemon juice,
00:13:58.10\00:14:00.00
it just tastes horrible.
00:14:00.04\00:14:01.90
So it's worth the extra effort
00:14:01.94\00:14:03.27
just to spend a few
seconds juicing lemons.
00:14:03.30\00:14:08.08
So we gonna round
about quarter of a cup,
00:14:08.11\00:14:10.65
it's probably that
a quarter of a cup.
00:14:10.68\00:14:12.61
I'm just gonna pour them in here
00:14:12.65\00:14:14.15
and let them go
through my fingers
00:14:14.18\00:14:16.15
to catch the pips.
00:14:16.18\00:14:21.26
Look at that.
00:14:21.29\00:14:22.62
And also we're gonna
add some cashew nuts,
00:14:28.10\00:14:29.86
traditionally pesto
would have pine nuts
00:14:29.90\00:14:32.33
which are
horrendously expensive.
00:14:32.37\00:14:34.20
Just gonna put about
00:14:34.24\00:14:35.57
half a cup of
cashew nuts in there.
00:14:35.60\00:14:39.37
And we are going
to blend this up.
00:14:39.41\00:14:42.48
Yeah, look at this.
00:14:53.39\00:14:55.96
That's just a
beautiful dressing.
00:14:55.99\00:14:57.79
Look at that.
00:15:09.10\00:15:11.07
There's just
one beautiful pesto,
00:15:11.11\00:15:12.81
we give it a try.
00:15:12.84\00:15:14.18
Oops.
00:15:14.21\00:15:17.01
Very delicious,
lots of lemon juice,
00:15:17.05\00:15:18.78
it gets very, very zingy.
00:15:18.81\00:15:21.88
So you-- I'm just
pour some of the pasta.
00:15:21.92\00:15:29.76
Just give it a pour in.
00:15:29.79\00:15:31.86
If it does stick in the blender,
00:15:31.89\00:15:33.36
you can add a
little bit of water
00:15:33.40\00:15:34.73
or little bit of
extra lemon juice
00:15:34.76\00:15:36.60
just to make it more liquidy.
00:15:36.63\00:15:44.54
Make sure you get all
this delicious pesto out.
00:15:44.57\00:15:47.48
So you can use pine
nuts if you want to.
00:15:47.51\00:15:49.41
But I think cashew nuts
do an excellent job as well.
00:15:49.44\00:15:53.25
Just gonna stir that through.
00:15:57.79\00:16:00.72
That's just a delicious salad.
00:16:00.76\00:16:02.46
When you're cooking
the pasta, don't add oil,
00:16:09.50\00:16:11.40
if you add oil
when you cook pasta
00:16:11.43\00:16:13.17
that things don't
stick to it quite as easily.
00:16:13.20\00:16:15.70
So I'm just gonna
add some cheery tomatoes
00:16:15.74\00:16:20.84
of this massive
container of cherry tomatoes.
00:16:20.88\00:16:23.71
So just want
around about that many.
00:16:23.75\00:16:27.52
So about a cup. Just
gonna cut those in half.
00:16:27.55\00:16:33.36
And when you're cutting them,
try and economize on your cuts,
00:16:33.39\00:16:35.59
try and cut through
three or four at a time.
00:16:35.62\00:16:42.70
Just like that.
00:16:42.73\00:16:47.44
Oh, I've got all the
time and mix it through.
00:16:47.47\00:16:52.37
Add them in a nice wooden bowl.
00:16:55.88\00:16:58.45
Always look at the nice
rustic wooden bowls like this
00:16:58.48\00:17:01.68
in all your home ware stores.
00:17:01.72\00:17:04.29
They really do add great
things to make food look good.
00:17:04.32\00:17:11.46
That's nearly done
and to finish it off,
00:17:11.49\00:17:13.50
somebody goes well with tomatoes
00:17:13.53\00:17:16.06
and basil and pasta as avocado.
00:17:16.10\00:17:20.54
So I just got two
small avocados here.
00:17:20.57\00:17:23.81
We can use one large one.
00:17:23.84\00:17:25.54
And we're just
gonna dice this up.
00:17:25.57\00:17:28.24
And this is--
00:17:28.28\00:17:30.35
Great way to serve pasta.
00:17:30.38\00:17:37.79
And that is rotten,
I won't' use that one,
00:17:37.82\00:17:39.22
probably use three here.
Just squeeze out the avocado.
00:17:39.25\00:17:43.32
Get rid of the little in bit.
00:17:48.36\00:17:50.53
And you know that this
is gonna taste amazing.
00:17:58.37\00:18:05.51
So just little cubes.
00:18:05.55\00:18:09.28
And we're just
gonna just mix it through
00:18:17.03\00:18:21.56
and sprinkle that
lovely avocado on top.
00:18:21.60\00:18:25.53
Doesn't it, it
just look amazing.
00:18:25.57\00:18:29.84
And before we serve
this, it starts to dry out
00:18:29.87\00:18:31.51
just a little drizzle of
lemon juice over the top,
00:18:31.54\00:18:34.04
would not go just freshen it
up and make it look beautiful.
00:18:34.08\00:18:38.41
Again, there we go
one delicious pasta salad.
00:18:38.45\00:18:46.12
I can smell the sweet
potato in the oven, it just--
00:18:46.15\00:18:49.02
Nearly ready,
they smell fantastic.
00:18:49.06\00:18:51.19
Okay, we're just
gonna make the inside
00:18:51.23\00:18:52.69
for the stuffed potato.
00:18:52.73\00:18:54.76
So I'm gonna start
with the red onion,
00:18:54.80\00:18:57.57
or the one medium or
half of the large ones.
00:18:57.60\00:19:00.20
So I'm just gonna have
just probably half a large one.
00:19:00.24\00:19:04.01
So just finely dice up.
00:19:04.04\00:19:08.88
Red onion like this, so slice it
00:19:08.91\00:19:12.15
and then you can then
cut the rest into dices.
00:19:12.18\00:19:17.85
Need a little bit of oil.
00:19:17.89\00:19:24.59
And we'll put that in the pan.
00:19:24.63\00:19:28.56
Kindle up a little bit.
00:19:28.60\00:19:30.37
We want this to
cook really fast.
00:19:30.40\00:19:33.27
Better use some garlic,
00:19:33.30\00:19:34.80
two lovely cloves of the garlic.
00:19:34.84\00:19:37.51
Into the garlic press.
00:19:37.54\00:19:39.81
Skin and everything,
I'm gonna squeeze those in,
00:19:39.84\00:19:45.11
just like that.
00:19:45.15\00:19:49.12
Quick way of getting garlic,
little bit of a stir around.
00:19:49.15\00:19:53.29
So we're gonna just
quite a beautiful flavor base
00:19:53.32\00:19:56.66
of this sweet potato.
00:19:56.69\00:19:59.93
Red pepper or
capsicum, pull out the insides.
00:19:59.96\00:20:06.50
And again we're just
gonna slice it thinly.
00:20:06.53\00:20:13.27
And this one as well.
00:20:13.31\00:20:19.58
And then just diced it
up so it's nice and small.
00:20:19.61\00:20:24.19
So that's one thing is
to get the onions on first
00:20:24.22\00:20:26.35
'cause they're
gonna take the longest.
00:20:26.39\00:20:28.66
As these guys
aren't quite so critical,
00:20:28.69\00:20:31.56
they're not cooked
100 percent properly,
00:20:31.59\00:20:34.00
it's not gonna shoot you.
00:20:34.03\00:20:35.80
Then we have our
zucchini or courgette.
00:20:35.83\00:20:38.77
And we're just gonna do
the same again, into half.
00:20:38.80\00:20:42.14
Just gonna make some strips.
00:20:42.17\00:20:45.01
I'm gonna just finely dice this.
00:20:45.04\00:20:49.24
Some of these
finely dicing maneuvers
00:20:49.28\00:20:50.78
are probably not
restaurant standard.
00:20:50.81\00:20:52.75
But they're fine
for the home kitchen.
00:20:52.78\00:20:54.62
And in my cafe we generally
run everything quite rustic
00:20:54.65\00:20:57.69
rather than perfect.
00:20:57.72\00:21:04.19
These in as well.
00:21:04.23\00:21:05.99
And usually I want to
take just a couple of minutes.
00:21:06.03\00:21:07.93
We just want them
to just come just soft,
00:21:07.96\00:21:11.03
we saw the
flavors to start mingling
00:21:11.07\00:21:12.93
to give a bit of
lovely combination there.
00:21:12.97\00:21:16.81
I'm gonna add just a
little bit of the chilies
00:21:16.84\00:21:19.61
which is little
bit of chili paste,
00:21:19.64\00:21:21.88
you can buy this
in the supermarket.
00:21:21.91\00:21:23.35
Just a small squeeze of that,
00:21:23.38\00:21:24.91
just to give it a
little bit of heat.
00:21:24.95\00:21:26.72
And you won't notice
it but it's just enough
00:21:26.75\00:21:28.38
just to help
round off these flavors,
00:21:28.42\00:21:30.09
so it shouldn't actually
heat the food up too much.
00:21:30.12\00:21:35.09
And again if you've got--
00:21:35.12\00:21:36.46
If you've got
full on chili peppers,
00:21:36.49\00:21:38.19
you can add half or one of those
00:21:38.23\00:21:40.46
but be careful obviously.
00:21:40.50\00:21:43.50
So we want more ingredients.
00:21:43.53\00:21:45.00
We're gonna add
some slivered almonds.
00:21:45.03\00:21:47.97
And then you just kind of
just add a little bit of--
00:21:48.00\00:21:50.81
Just a little bit of mouthfeel
00:21:50.84\00:21:52.17
when we're
eating the stuff kumara.
00:21:52.21\00:21:55.04
I think there are
some main stuff there.
00:21:55.08\00:21:57.15
Now let's get
this sweet potato out.
00:21:57.18\00:22:05.05
Look at these guys,
aren't they gorgeous?
00:22:05.09\00:22:09.52
So what we want to do
00:22:09.56\00:22:11.56
is just grab one
of them, grab them.
00:22:11.59\00:22:13.76
Yep, they are nice and soft.
00:22:13.80\00:22:16.16
So we want four of them.
00:22:16.20\00:22:22.67
We want to be really careful.
00:22:22.70\00:22:24.27
We want to skip the insides
out and put that in the pan
00:22:24.31\00:22:28.74
with the other ingredients.
00:22:28.78\00:22:30.35
Just be very
careful, take your time,
00:22:30.38\00:22:32.58
little bit of patience.
00:22:32.61\00:22:36.48
And just start adding
00:22:36.52\00:22:38.55
to this beautiful flavored mix.
00:22:38.59\00:22:43.79
So you want to cut
just near the skin,
00:22:43.83\00:22:46.13
so there is a
little bit of flesh left,
00:22:46.16\00:22:48.43
it's always a
bit of touch and go.
00:22:48.46\00:22:50.27
We got two spare ones there
if you miss one of them up.
00:22:50.30\00:22:55.44
So just cut this out.
00:22:55.47\00:23:02.51
Beautiful sweet potato.
00:23:02.54\00:23:03.88
Where I come from they
call sweet potato, kumaras.
00:23:03.91\00:23:06.08
So I use the two
terms interchangeably.
00:23:06.11\00:23:10.79
Well, then you can use red,
00:23:10.82\00:23:12.75
any color you
want, gold, purple.
00:23:12.79\00:23:16.76
Just cut off those little
in bit there, there we go,
00:23:16.79\00:23:21.43
bit in as well.
00:23:21.46\00:23:26.07
You can smell
the beautiful garlic
00:23:26.10\00:23:27.64
and onion mingling beautifully.
00:23:27.67\00:23:34.71
So that softened up now nicely.
00:23:34.74\00:23:39.11
Just mix everything up.
00:23:39.15\00:23:42.08
I'm gonna put a
half teaspoon of salt.
00:23:42.12\00:23:44.42
And now we're gonna spoon
it into here, into these here.
00:23:57.37\00:24:03.20
And just keep them up,
it's getting little bit hot.
00:24:03.24\00:24:10.58
One, and then pop them
back in the oven briefly.
00:24:10.61\00:24:16.38
We're just finished
cooking those vegetables.
00:24:16.42\00:24:19.99
Now this be delicious.
00:24:20.02\00:24:22.99
So it's kind of like
eating a stuffed sweet potato.
00:24:23.02\00:24:26.33
A little bit of
extra, extra flavoring.
00:24:26.36\00:24:29.36
And then back on there.
00:24:34.87\00:24:41.61
Keep it out these ones
00:24:41.64\00:24:43.51
and put them
back and to heat up.
00:24:43.55\00:24:46.78
Oh, we just need to
just oil them briefly.
00:24:46.82\00:24:53.66
Just a drizzle, just
light drizzle of oil.
00:24:53.69\00:25:00.86
And the beautiful
thing to finish them off,
00:25:00.90\00:25:02.63
the sesame seeds.
00:25:02.66\00:25:06.07
And these will
toast up nicely as well.
00:25:06.10\00:25:07.74
So just a couple of
minutes in the oven.
00:25:07.77\00:25:09.70
Back at that 400
degrees Fahrenheit
00:25:09.74\00:25:12.34
and they will
just toast up nicely.
00:25:12.37\00:25:13.98
Let's see how this chia
seed dessert is looking.
00:25:20.52\00:25:25.02
Look at that.
00:25:25.05\00:25:27.82
These chia seeds
have really expanded
00:25:27.86\00:25:29.79
now nice and thick.
00:25:29.82\00:25:31.69
So let present it
really nicely now.
00:25:31.73\00:25:34.66
So I have some
lovely glasses like this.
00:25:34.70\00:25:37.07
So we got these
beautiful cherries
00:25:37.10\00:25:38.43
and they come pitted.
00:25:38.47\00:25:39.93
So we're gonna put
00:25:39.97\00:25:41.30
a couple of spoonfuls
of them in the bottom.
00:25:41.34\00:25:45.74
Like that and then I spoon
00:25:45.77\00:25:48.34
some of this
beautiful mixture in.
00:25:48.38\00:25:50.55
Try to avoid the
sides, that's the hard bit.
00:25:50.58\00:25:52.81
And these chia seeds
are just so amazing for you.
00:25:59.29\00:26:04.26
Few more cherries on top.
00:26:04.29\00:26:11.33
Sprinkle of almonds and
that is an amazing dessert.
00:26:11.37\00:26:15.17
I'll finish the
rest in the break
00:26:15.20\00:26:16.54
and I'll see you at the table.
00:26:16.57\00:26:20.91
And there you
have a delicious meal
00:26:20.94\00:26:22.28
for your family
in just 30 minutes.
00:26:22.31\00:26:25.65
Easier than you thought.
00:26:25.68\00:26:27.52
We have this amazing pasta salad
00:26:27.55\00:26:29.18
with pesto and avocado.
00:26:29.22\00:26:30.99
We have this
beautiful fresh garden salad.
00:26:31.02\00:26:33.72
The stuffed sweet potatoes.
00:26:33.76\00:26:35.56
Just amazing.
00:26:35.59\00:26:36.93
And of course,
the chia seed dessert
00:26:36.96\00:26:39.83
with the black cherries.
00:26:39.86\00:26:41.33
I'm gonna try this one first.
00:26:41.36\00:26:43.20
Thank you for
joining me today on Cook: 30.
00:26:43.23\00:26:45.67
I hope you've
enjoyed the new ingredients,
00:26:45.70\00:26:47.84
the new techniques you
can use in your kitchen.
00:26:47.87\00:26:50.24
And I really look
forward to seeing you next time.
00:26:50.27\00:26:52.91