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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I'd also wrote the
Revive Cafe Cookbooks.
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And today, I'm excited
to be able to share with you
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some delicious healthy
recipes you can cook at home.
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Cook:30.2 is all about
using the whole grains,
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plant based proteins,
fresh fruit and vegetables,
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and wrapping it all together
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with delicious herbs and spices.
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And the best part,
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you won't have to spend hours
slaving away in the kitchen.
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In the next 30 minutes,
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I'm gonna show you some
delicious cafe-style meals
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you can cook at home.
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On the menu today, we
have healthy finger food.
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We have a many corn
and cilantro fritters
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with avocado salsa.
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We have veggie sticks
with a creamy basil hummus,
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and crispy Italian Bruschetta.
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And to finish all off, we
have a fresh energizer smoothie,
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a favorite from my cafes.
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We have to make a meal
in a really short time,
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it doesn't happen by extent.
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You wanna make sure
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you're really
well setup and repeat.
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We've got a good
chopping board, ready to go,
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sharp knife, clear work space.
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We've got a pan in the
stove hot and ready to go.
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The oven's on at 350
Fahrenheit or about 180 Celsius.
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And we've the food we need
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and a great
attitude ready to cook.
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So let's get started.
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First, I'm gonna
do is a corn fritters.
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So I'm gonna mix
up this lovely batter
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and these lovely ingredients.
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And I'm gonna
start off with an onion.
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Just a little common onion,
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and we're just
gonna put on this pan
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and just finely chop it,
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and this will become
a base for our fritters.
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And if you put the
onions in the fritters raw,
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it's not gonna
have a chance to cook.
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So we're just gonna precook it,
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so it ends up
being nice and sweet
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and caramelized by
the time we put it in.
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I'm just gonna put
a dash of oil in...
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And put that in like that.
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First turn that up.
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So this will just
take a couple of minutes
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just to get sweet
and just to get cooked,
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while we begin
the next component.
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So we're gonna
use chickpea flour
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which is my
favorite flour for this.
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And this is just a lovely flour
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that binds fritters
and things together.
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You don't need an
egg for this at all,
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it just seems
to work without it.
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So we're gonna start
with one cup of this flour.
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And you can buy it at the
most of the whole food shops.
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Hummus can also be called
channa flour or besan flour.
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The batter is just dried
chickpeas made into flour.
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In fact I've
even made it at home.
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You put into a coffee
grinder and make your own flour.
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It is much easy
to buy it like that.
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First I'm gonna add some water.
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So we're gonna
add a cup of water,
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no, half cup of water.
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So I'm gonna measure this
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and add just to see
if can get it right.
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And we're just gonna start
stirring it into a nice batter.
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Give that a good stir.
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Those onions are starting
to sizzle which is great.
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So we got this
into a nice batter,
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we might need more water
but we don't wanna add it yet.
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And now we're
gonna add some corn,
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I'm gonna add some
frozen corn from the freezer.
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And you don't
need to defrost it all,
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just put it in straight
frozen, it should be fine.
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So we're gonna put in,
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what have we got
two cups of frozen corn.
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Add that much,
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and keep stirring.
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I'm just gonna put
little bit of more water in.
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So you get the batter.
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So every mix
tends to be different,
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so you kind of need
to just keep adjusting it
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till you got a sort of
batter that's kinda pourable
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but it's still nice and thick.
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I just keep adding
water. Going everywhere.
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You can also use
canned corn or even better
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if you got fresh
corn out of the garden,
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just use a knife
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and take it off
the cob like that
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but frozen corn is something
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you always gonna
have in your freezer.
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You've got to
kind of add some salt,
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so we got a half
a teaspoon of salt.
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Plus sweet chili sauce
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or you can just
use any kind of chili
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just probably about
two table spoons here.
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If you're using fresh
chili, you don't want that much.
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And we're gonna add the
really killer ingredient
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which makes it
amazing and it is cilantro.
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So I've got some
cilantro in here.
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And this is the
best way to kind of
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keep your herbs
in the refrigerator.
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So wrap them in
a wet paper towel
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and you probably
need to make it moist
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every couple of days,
and just wrap it in this.
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It stops all the really dry air
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that happens in
the refrigerators,
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kind of drying the herbs out,
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so it's a really
good way of keep them
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nice and fresh and moist.
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So there you go.
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Now I'm gonna
reserve just a little bit
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for the garnish at the end.
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We're gonna put on top so
just reserve a little bit.
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And most of it,
we're just gonna chop up
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relatively chunkily if
that's the word I can use.
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Even some of the stems as
well, when you get to the stems
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you kind of wanna chop
a little bit more finer.
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Throw all the leafy bits.
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You can leave reasonably thick.
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So you probably
got a about a round
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about a cup or so
of fresh cilantro.
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Well, coriander
as they call it in
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where I come
from in New Zealand.
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And this just loves,
it's a lovely burst of flavor.
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Just get these onions
going little bit warm.
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Now still little bit cloggy
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so I'm gonna
add some more water.
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And this will be
different every time you make it
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so you need have to have
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a little bit of Chef's knowledge
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or little of
intuition to kind of...
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Here we go, so it's
a nice partly pourable,
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but it still sticks
together and it's not too runny.
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So you've just
kind of gotta get that,
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kind of in between
that's happening there.
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Now these onions are now
being have a bit of start
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and so we're just
gonna put these in here
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so that they just start
to get caramelized and soft.
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Just get them all in
because I wanna use that pan.
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Just get a paper towel
to get the rest of them out,
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'cause we're gonna use
this pan to make them shortly.
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So clear those out,
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if you leave those
bits of onion in here,
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they're gonna end up burning.
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So I'll just turn
that down to little heat.
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And this onions,
we'll just give it
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a really nice bit
of sweetness as well.
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So I'm just gonna
add little bit of water,
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just going a little bit
more, it's a little bit thick.
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It's a very, very
fine kind of balance.
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Little bit of that
lovely chunky, oops.
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So we're gonna put a
little bit of oil in here.
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And we're not deep frying,
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we're not putting an inch
thick full of oil in here.
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Just a little drizzle in
there just to wet the pan
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and just a little bit to give it
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a little bit of brownness.
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And then we're
gonna spoon these in.
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And we're making
mini corn fritters,
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so we're gonna make them about,
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oops, about table spoon size.
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I mean, again, you can
make these bigger or smaller
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depending on the occasion.
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So these are just mini ones.
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So try and get
them in a similar size.
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They can be, kind
of, rustically different,
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but you kind of still want
them to be of similar size,
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so we probably do about
two or three batches of these.
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And make sure just
turn it down a little bit,
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so it's not too high.
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And you probably
need around about
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probably two to
three minutes per side
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so they're kind of
starting off nicely.
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Now the salsa goes with
this really, really well.
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So we're gonna use an avocado,
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I'll just get
the clear the board
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of most of the stuff there.
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You generally don't
want to mix ingredients.
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Make sure you clear
your knife and your board.
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We're gonna use an avocado.
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What's it like
inside, it's always surprise.
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Yes, I've got a good one.
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Avocados are always such a mess.
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And we're just gonna
chop this up really finely.
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Let's get it out of here.
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You can make salsas
kind of chunky or mashy.
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I don't like this kinda
more of a chunky avocado one.
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So we're gonna chop
it up still fine though.
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Like that.
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And we might just kinda
go through here as well,
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get another slice and
then just chop it up...
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Like that.
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So you kinda get
that kind of nice,
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kinda squarey feel.
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We're gonna put
in some red onion,
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just a little bit,
just a little wedge
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and gonna chop
this up really finely,
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you don't want to be having
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too many big chunks of red onion
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when you're having a salsa.
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So if you can
keep it in one piece
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and then you can slice
the other little bits in.
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I'm just gonna
put in one tomato,
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just gonna chop the end off.
00:10:00.73\00:10:04.57
Again just make it
as fine as you can.
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Just give it a rough
chop up, okay, the other way.
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We're gonna put on
just a splash of olive oil,
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for about two tea spoons,
and the juice of a lemon,
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gonna squeeze it
through my fingers.
00:10:31.49\00:10:33.46
And touch of salt.
00:10:44.77\00:10:46.14
And, of course, for
the salsa, we want garlic,
00:10:49.41\00:10:52.65
so we're just gonna put
just a little clove of garlic,
00:10:52.68\00:10:54.42
into the garlic press
and squeeze it through there,
00:10:54.45\00:10:59.19
just enough just
to give it a hint.
00:10:59.22\00:11:02.19
Mix around
00:11:02.22\00:11:03.79
and that's a very
simple lovely salsa
00:11:03.83\00:11:07.46
that's gonna go on
these corn fritters.
00:11:07.50\00:11:09.96
Okay, let's see how
these guys are going.
00:11:12.33\00:11:14.57
Give them a
little bit of a flip.
00:11:14.60\00:11:16.30
Look at that,
00:11:16.34\00:11:19.41
sticking together nicely.
00:11:19.44\00:11:22.41
Give them a flip, look at that.
00:11:22.44\00:11:23.95
He needs little bit of work
00:11:27.05\00:11:28.38
but we some of
the in these always
00:11:28.42\00:11:29.75
usually one that
doesn't work out.
00:11:29.78\00:11:31.92
Alrighty, we need to do
the bread, the bruschetta.
00:11:31.95\00:11:35.86
So fortunately I found
00:11:35.89\00:11:37.33
a whole wheat
French loaf, look at that.
00:11:37.36\00:11:44.27
So make sure you find a
good whole-wheat better bread,
00:11:44.30\00:11:47.34
you can choose normal bread
00:11:47.37\00:11:48.70
being that's
whole wheat or brown,
00:11:48.74\00:11:50.07
don't use white bread.
00:11:50.11\00:11:52.07
So we're just gonna
slice this into strips
00:11:52.11\00:11:54.81
and we're gonna do
it diagonally like this.
00:11:54.84\00:11:57.15
So look at that
beautiful grains in them.
00:11:57.18\00:11:59.81
So we're gonna make a
probably about a centimeter
00:11:59.85\00:12:01.42
or 0.5 inch thick,
00:12:01.45\00:12:03.85
and we're gonna do to
about 10 of them I think.
00:12:03.89\00:12:08.66
One, two, three, four, five,
00:12:08.69\00:12:12.96
see what a really sharp knife.
00:12:12.99\00:12:14.33
You can use the
bread knife if you want to,
00:12:14.36\00:12:15.70
but a sharp cook's knife
at this will be adequate.
00:12:15.73\00:12:19.07
One, two, three, four, five,
00:12:23.97\00:12:25.31
six, seven, eight,
nine, ten, perfect.
00:12:25.34\00:12:27.11
So we're gonna lay them
on a baking sheet like this.
00:12:28.11\00:12:34.98
And we're gonna
make up a nice garlic,
00:12:35.02\00:12:38.35
garlic kinda olivey oil mix,
00:12:38.39\00:12:40.02
so put about one
to two table spoons
00:12:40.06\00:12:42.99
of an extra virgin olive oil.
00:12:43.02\00:12:45.69
I'm just gonna use some garlic,
00:12:45.73\00:12:47.96
some of these, get
two cloves of garlic.
00:12:48.00\00:12:50.00
Oops.
00:12:50.03\00:12:51.67
There's nothing like
freshly fresh garlic bread,
00:12:51.70\00:12:56.00
so this makes a really good base
00:12:56.04\00:12:58.41
for this bruschetta.
00:12:58.44\00:13:00.54
So around about I got
three little cloves of garlic
00:13:00.58\00:13:02.44
which will be as
same as about two.
00:13:02.48\00:13:04.81
We're just gonna squeeze it
into this olive oil, like that.
00:13:04.85\00:13:09.98
And just going to just stir
it around in here just like that
00:13:10.02\00:13:16.16
so just a lovely olivey
olive oil garlic mixture.
00:13:16.19\00:13:22.30
Just get a some kind of a brush
00:13:22.33\00:13:26.57
and brush it on
00:13:26.60\00:13:29.64
and this will just smell amazing
00:13:29.67\00:13:31.31
after couple of
minutes in the oven.
00:13:31.34\00:13:36.04
Doesn't need to be hugely coated
00:13:36.08\00:13:37.41
just enough to
just till you know
00:13:37.45\00:13:40.08
it's got some olive oil on them.
00:13:40.12\00:13:42.35
And you don't need much garlic
00:13:46.76\00:13:48.09
to really go a long way
with this kind of a dish.
00:13:48.12\00:13:50.36
Oh, there, we
missed out on some garlic,
00:13:50.39\00:13:53.09
I missed that one
there, here we go.
00:13:53.13\00:13:54.63
So I'll put it in the oven,
these only need probably about
00:13:57.77\00:14:01.07
four or five
minutes, just to warm up
00:14:01.10\00:14:03.94
and receive that
garlic kind of activate
00:14:03.97\00:14:05.81
and smell really, really nice.
00:14:05.84\00:14:07.44
Now to go on top
of it, we want to make
00:14:08.54\00:14:09.88
a nice tomato mix to
make it truly a bruschetta.
00:14:09.91\00:14:14.05
So, let's get rid of
the seeds and crumbs.
00:14:14.08\00:14:17.42
And we're just
gonna chop these tomatoes.
00:14:17.45\00:14:19.65
I've got some beautiful
yellow and red tomatoes.
00:14:19.69\00:14:22.86
So I'm gonna chop the ends off.
00:14:22.89\00:14:25.99
And we're gonna just chop
them into really little cubes,
00:14:26.03\00:14:30.10
and you kinda wanna be
kind of semi-arty about this,
00:14:30.13\00:14:33.10
we're just gonna be careful,
00:14:33.13\00:14:35.14
and just chop them into
strips and into little bits.
00:14:35.17\00:14:40.18
You can also use
cherry tomatoes if you want.
00:14:40.21\00:14:44.45
Whatever kinda
tomato you want to use,
00:14:44.48\00:14:46.48
and go for the colored ones,
00:14:46.51\00:14:47.85
so you can get
orange ones as well.
00:14:47.88\00:14:49.25
So anything that's
kind of quite special.
00:14:49.28\00:14:51.35
I even saw some purple
tomatoes the other day,
00:14:51.39\00:14:53.99
which looks really special.
00:14:54.02\00:14:55.36
So don't be scared to
go outside of the norm.
00:14:55.39\00:14:58.83
And we just chop these up.
00:14:58.86\00:15:00.20
Here you go,
just lovely beautiful,
00:15:07.90\00:15:09.54
colorful tomato ensemble.
00:15:09.57\00:15:12.54
And to make it really Italian,
we're gonna add some olives.
00:15:12.57\00:15:16.68
Let's get the lid
off. Oops, dropped it.
00:15:16.71\00:15:21.52
I'm gonna probably want around
00:15:21.55\00:15:22.88
about a little
handful of olives,
00:15:22.92\00:15:26.02
and we're just going
to just roughly slice
00:15:26.05\00:15:29.32
these guys...
00:15:29.36\00:15:32.19
And put it in as well.
00:15:37.30\00:15:40.34
And mix that
around, and this is gonna
00:15:40.37\00:15:42.10
get really beautifully
on top of that hot bread.
00:15:42.14\00:15:44.41
If just join us
today on Cook:30,
00:15:46.44\00:15:48.81
we're cooking
healthy finger food.
00:15:48.84\00:15:51.51
We're starting with many
corn and cilantro fritters
00:15:51.55\00:15:54.62
with a delicious avocado salsa.
00:15:54.65\00:15:57.75
We have veggie sticks
with a creamy basil hummus,
00:15:57.79\00:16:01.62
a crispy Italian Bruschetta,
and to finish it off a favorite
00:16:01.66\00:16:05.69
smoothie from my cafes,
a fresh energizer smoothie.
00:16:05.73\00:16:10.97
Okay, we're gonna
do the Hummus now,
00:16:11.00\00:16:13.20
Basil Hummus in fact.
00:16:13.23\00:16:14.57
So we're gonna use
00:16:14.60\00:16:15.94
just a normal
average hummus recipe
00:16:15.97\00:16:17.31
that I think I've
told you many times before,
00:16:17.34\00:16:19.07
which starts off with chickpeas
which is the main ingredient.
00:16:19.11\00:16:22.48
And you can use it
as a can like this,
00:16:22.51\00:16:24.11
which is incredibly
convenient or even better
00:16:24.15\00:16:27.68
you can actually
do it right at home
00:16:27.72\00:16:29.15
and just cook them
up, cook a big badge up,
00:16:29.18\00:16:31.25
and then put
them in the freezer,
00:16:31.29\00:16:32.65
and they defrost in
about a couple of minutes
00:16:32.69\00:16:34.32
under hot water.
00:16:34.36\00:16:35.69
So there's two ways
of doing the chick peas.
00:16:35.72\00:16:38.49
And add two table
spoons of the Tahini,
00:16:38.53\00:16:41.40
which is the sesame seed
00:16:41.43\00:16:43.77
paste kind of like
peanut butter I suppose.
00:16:43.80\00:16:46.87
It's made from sesame seeds.
00:16:46.90\00:16:48.90
I'm gonna add some lemon juice,
00:16:48.94\00:16:51.37
just gonna squeeze
it through my fingers,
00:16:51.41\00:16:53.78
so we want around
about two table spoons.
00:16:53.81\00:16:57.25
And with hummus,
every time you make it,
00:16:57.28\00:16:58.88
it's gonna be different.
00:16:58.91\00:17:00.25
So you're gonna
need to make sure
00:17:00.28\00:17:01.62
you kind of
adjust for saltiness,
00:17:01.65\00:17:02.98
for lemonness,
and for Tahininess.
00:17:03.02\00:17:05.05
All the ingredients,
00:17:05.85\00:17:07.19
you could use
natural ingredients,
00:17:07.22\00:17:08.56
they are very really
are exactly the same.
00:17:08.59\00:17:12.86
Here we go.
00:17:12.89\00:17:14.33
Gonna put that
half tea spoon of salt,
00:17:14.36\00:17:17.90
gonna put some garlic in.
00:17:17.93\00:17:20.54
Good clove of garlic.
00:17:20.57\00:17:23.77
Garlic is a
really good ingredient,
00:17:23.81\00:17:25.84
gives lots of flavor.
00:17:25.87\00:17:29.61
And like that.
00:17:29.64\00:17:31.91
And feels like we've forgotten
something, little bit of water.
00:17:31.95\00:17:37.45
Just to make sure it's moving.
00:17:37.49\00:17:39.02
And basil, of course,
00:17:39.05\00:17:40.39
so keep the basil in the
fridge in this wet paper towel,
00:17:40.42\00:17:43.89
and we've got a just a good
00:17:43.93\00:17:45.26
probably a cup
handful of basil in there.
00:17:45.29\00:17:48.13
So let's start blending.
00:17:48.16\00:17:50.30
So just add a
little bit more water,
00:18:01.14\00:18:02.74
now often your
blender will do this,
00:18:02.78\00:18:04.28
you don't have
too much to start with
00:18:04.31\00:18:06.21
because you wanna make
sure that it's going to be,
00:18:06.25\00:18:09.28
just make sure they're all
the way down to the bottom.
00:18:09.32\00:18:11.75
So you want it
to be thick enough
00:18:11.79\00:18:13.12
so it's thick enough to serve
00:18:13.15\00:18:14.49
but thin enough so
the blender goes around.
00:18:14.52\00:18:18.23
Look at that.
00:18:18.26\00:18:19.59
It's quick as
that, look at that, oops,
00:18:25.90\00:18:27.24
one basil leaf survived.
00:18:27.27\00:18:29.07
And you can see this
lovely green basil hummus,
00:18:29.10\00:18:33.04
and that smells amazing.
00:18:33.07\00:18:34.94
Okay, well, let's just do
00:18:34.98\00:18:36.31
a quick flip on
the fritters here.
00:18:36.34\00:18:39.11
Looking good so
we're just gonna put
00:18:39.15\00:18:40.48
these on the serving
plate here and to serve.
00:18:40.52\00:18:45.22
But just before we
serve, we're gonna put some
00:18:45.25\00:18:47.12
of this lovely
avocado salsa on top.
00:18:47.16\00:18:50.16
This one he is a little
bit seen better days really,
00:18:50.19\00:18:52.49
so we're gonna leave him off,
00:18:52.53\00:18:53.86
and we'll do some
other ones shortly.
00:18:53.90\00:18:55.40
So put these in here
and just do another batch.
00:18:55.43\00:19:01.27
So we probably want
around about you know,
00:19:01.30\00:19:03.34
perhaps 8 to 10 fritters.
00:19:03.37\00:19:05.57
So get them under way,
look at that, looking good.
00:19:09.21\00:19:13.08
And we're ready to
get this bruschetta out,
00:19:13.11\00:19:14.45
it's probably ready by now.
00:19:14.48\00:19:18.29
Oh, those garlic smells amazing.
00:19:18.32\00:19:23.19
So look at that, they just look,
00:19:23.22\00:19:25.13
you can see the garlic in there,
00:19:25.16\00:19:26.49
they're just beautiful.
00:19:26.53\00:19:27.86
I'll just get the plate
we're gonna serve it on.
00:19:27.90\00:19:30.37
And so what we're gonna do
is line this up, these guys up.
00:19:30.40\00:19:34.30
You kinda wanna keep the
ends consistent, like that.
00:19:34.34\00:19:38.67
I've got a few extra
ones, and we're just gonna
00:19:38.71\00:19:40.58
just put some of
this on top of this here,
00:19:40.61\00:19:44.81
and they're just gonna be lovely
00:19:44.85\00:19:46.18
bite size pieces of loveliness.
00:19:46.21\00:19:49.25
And we'll finish it off
with a bit of Italian parsley
00:19:49.28\00:19:51.29
just before we serve as well.
00:19:51.32\00:19:55.86
You don't wanna put
salt in with this mixture
00:19:55.89\00:19:57.59
'cause salt generally
makes tomatoes go really watery.
00:19:57.63\00:20:00.73
Oh, it smells,
just wanna eat those,
00:20:02.83\00:20:04.47
they just smell amazing,
00:20:04.50\00:20:06.84
that garlic,
tomato, olivey taste.
00:20:06.87\00:20:09.57
So that's ready to go,
00:20:09.60\00:20:11.54
just a bit of Italian parsley
00:20:11.57\00:20:13.14
before we serve.
00:20:13.17\00:20:14.51
So dips and vegetable
sticks, sounds pretty boring,
00:20:16.78\00:20:19.98
but presentation is everything.
00:20:20.02\00:20:21.72
So I've got these
beautiful glasses here,
00:20:21.75\00:20:23.89
and we're going
to put some hummus in
00:20:23.92\00:20:25.25
the bottom of each for dipping.
00:20:25.29\00:20:26.99
This is the lovely
basil hummus, remember.
00:20:27.02\00:20:29.39
And we're gonna just,
00:20:29.42\00:20:30.76
most of it's gonna
be the base of the dip.
00:20:30.79\00:20:33.29
And the trick is that you keep
poring this in without spilling
00:20:33.33\00:20:35.66
any down the sides,
which on there we do.
00:20:35.70\00:20:38.23
Look at that.
00:20:38.27\00:20:40.07
And now we're gonna cut up
00:20:40.10\00:20:41.70
some fresh vegetable
sticks to dip in them.
00:20:41.74\00:20:45.17
So I'm gonna
start with an easy one
00:20:45.21\00:20:46.54
which is asparagus.
00:20:46.57\00:20:47.91
So the asparagus you
wanna basically break it half
00:20:47.94\00:20:51.55
or near the ends
and then we'll break
00:20:51.58\00:20:54.25
and all the stringy whole
00:20:54.28\00:20:55.88
which you don't
want don't get included.
00:20:55.92\00:20:58.79
And we're just gonna basically
00:20:58.82\00:21:00.79
just throw two of
these in each one.
00:21:00.82\00:21:04.03
And we're gonna start
arranging this beautiful...
00:21:04.06\00:21:06.29
Lovely vegetable sticks,
00:21:09.46\00:21:11.43
so it doesn't
have be a each one.
00:21:11.47\00:21:14.64
So we're gonna slice off a
side of a, of our capsicum.
00:21:14.67\00:21:19.87
Now we use that later
so don't throw it out.
00:21:19.91\00:21:22.94
And then chop the ends off.
00:21:22.98\00:21:24.35
And then we're
gonna just slice it
00:21:26.41\00:21:28.02
up into lovely little
kind of dipping size pieces.
00:21:28.05\00:21:32.99
Just like that.
00:21:34.96\00:21:37.59
So probably around
about two per item.
00:21:37.63\00:21:40.63
Pull off any bits at the bottom.
00:21:40.66\00:21:43.06
I'm just gonna
start arranging these.
00:21:43.10\00:21:44.43
Don't they look beautiful?
00:21:44.47\00:21:45.80
This is kind of veggie sticks
like you've never had before.
00:21:45.83\00:21:49.44
We just follow them in there,
00:21:49.47\00:21:51.47
until about three in this one...
00:21:51.51\00:21:53.51
Or four.
00:21:56.91\00:21:59.25
And so we're
gonna need some carrots.
00:21:59.28\00:22:00.62
I'm just gonna peel this carrot.
00:22:00.65\00:22:03.55
Often I don't peel carrots,
but this one's a little bit
00:22:03.59\00:22:05.22
on the kind of worn side.
00:22:05.25\00:22:09.62
And we're just
gonna chop this up
00:22:09.66\00:22:11.79
into chop some slices like this.
00:22:11.83\00:22:16.20
Again you're gonna need
00:22:16.23\00:22:17.57
a really, really
good sharp knife.
00:22:17.60\00:22:19.57
So don't have $10, $15
dollar knives in your drawer,
00:22:19.60\00:22:23.94
make sure you
get, buy go and buy one
00:22:23.97\00:22:26.21
really good $150
knife, keep it sharp
00:22:26.24\00:22:30.01
and the cooking
will be a breeze.
00:22:30.05\00:22:33.38
So we're just
gonna cut these in halves
00:22:33.42\00:22:35.85
and just make lovely,
00:22:35.88\00:22:38.99
just kind of size
things to go in here.
00:22:39.02\00:22:44.29
That'll be able to
scoop out this hummus.
00:22:45.76\00:22:50.83
So again this is a
much, much healthier
00:22:50.87\00:22:53.17
alternative to
snacking than using,
00:22:53.20\00:22:54.90
you know, potato chips
00:22:54.94\00:22:56.27
or something that's deep
fried and full of flavors.
00:22:56.30\00:22:58.44
So I'm gonna actually try
some of these healthy things.
00:22:58.47\00:23:01.31
And, of course, celery,
just trim of the ends slightly
00:23:01.34\00:23:07.25
and same thing again.
00:23:07.28\00:23:09.32
Just get some slices.
00:23:09.35\00:23:12.45
And then probably
to about this size
00:23:16.62\00:23:19.39
and fire them in.
00:23:19.43\00:23:23.10
See if you can keep
them as vertical as possible.
00:23:23.13\00:23:26.87
There you go.
00:23:29.37\00:23:30.71
I bet you've never had
veggie sticks like this before.
00:23:30.74\00:23:34.58
And that's ready for the table.
00:23:34.61\00:23:37.41
So we just flip these guys here,
00:23:37.45\00:23:40.68
maybe some more,
00:23:40.72\00:23:42.72
probably need to
finish some in the break
00:23:42.75\00:23:46.22
and what we do is effectively,
just get the avocado
00:23:46.25\00:23:52.39
and just put little
remains on top, just like that.
00:23:52.43\00:23:57.47
And you just imagine putting
00:23:57.50\00:23:58.83
one of these guys in your mouth,
00:23:58.87\00:24:00.20
there are just gonna just
lovely flavor some avocado
00:24:00.24\00:24:05.81
with all that lovely fritter,
they're gonna be lovely.
00:24:05.84\00:24:08.98
Energizer smoothie is
a favorite at my cafe,
00:24:12.78\00:24:15.18
and it's so refreshing.
00:24:15.22\00:24:17.45
So we're gonna start
with our frozen strawberries.
00:24:17.49\00:24:19.79
Now before we put
them in the blender,
00:24:19.82\00:24:21.16
we wanna start with the oranges,
00:24:21.19\00:24:22.52
the soft items
helps the blender.
00:24:22.56\00:24:24.73
So we're just gonna
take the skin of two oranges,
00:24:24.76\00:24:28.46
just like this.
00:24:28.50\00:24:32.80
So this smoothie
doesn't actually require
00:24:32.83\00:24:34.17
any kind of creaminess
00:24:34.20\00:24:35.54
it's just the
fresh kind of fruitiness.
00:24:35.57\00:24:37.51
So we put the oranges
in and we're gonna put
00:24:37.54\00:24:41.04
two small bananas
00:24:41.08\00:24:42.41
or one large banana
straight in the blender,
00:24:42.44\00:24:45.58
like that,
00:24:45.61\00:24:47.48
and around about one and half
or two cups of strawberries.
00:24:47.52\00:24:52.35
And you want the
stuff at the bottom
00:24:52.39\00:24:53.72
so the blender can get a chance
00:24:53.76\00:24:55.12
to go around
before the action happens.
00:24:55.16\00:24:58.99
Just as simple as that.
00:25:02.26\00:25:04.10
As you can see, it
gets the oranges going
00:25:06.53\00:25:08.44
and then the
strawberries sink in.
00:25:08.47\00:25:10.97
You're gonna make your
thing blending really well,
00:25:17.85\00:25:19.95
so there's no account of
chunks of strawberry in it.
00:25:19.98\00:25:23.05
So even though if it's
not a very strong blender
00:25:23.08\00:25:24.42
you could leave
the strawberries out
00:25:24.45\00:25:25.79
in the safe 20 minutes
before you do the smoothie,
00:25:25.82\00:25:27.46
that can also help.
00:25:27.49\00:25:29.66
But I think that's
gotta a little bit.
00:25:29.69\00:25:31.56
Let's pour it
into some nice glasses,
00:25:34.83\00:25:37.33
and they're ready to serve.
00:25:37.37\00:25:39.23
Look at that.
00:25:39.27\00:25:40.87
So the nice red and orange
just goes together really well.
00:25:40.90\00:25:44.11
So get that
smoothie a try at home.
00:25:47.51\00:25:49.71
And I'll see you at
the table in one minute.
00:25:49.74\00:25:52.55