Welcome to Cook:30.
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I'm Jeremy Dixon
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from the Revive Cafes
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
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that you can cook at home.
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Cook:30 Food is all
about using whole foods.
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We gonna be using whole grains,
lots of plant based proteins,
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wrapping them all together
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with fresh fruit and vegetables
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and
international herbs and spices.
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And the best
part is you won't have
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to spend hours
slaving away in the kitchen.
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I'm gonna show you
in the next 30 minutes
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how easy it can be.
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On the menu today
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we have mini butternut frittata.
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We have Panzanella
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which is an Italian
bread and tomato salad.
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We have a sweet potato
hash, and wild berry iced water,
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and to finish some
delicious bliss balls.
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So making a meal like this
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in just 30 minutes
does not happen by accident.
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We've got a clear
workspace, chopping board,
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sharp knife
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with the oven on at 180
Celsius about 350 Fahrenheit.
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We have water boiled in the jug.
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Pans on the stove.
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And our
ingredients here ready to go.
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First job is the
butternut frittatas.
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So we're gonna use a butternut,
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I've got nice big one here.
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I'm gonna cut this in half.
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This half has seeds.
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We're gonna put that away
and use in something later,
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and this half doesn't
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so it's gonna be
really quick to prepare.
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So we want to
firstly take the skin off.
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So I'm just gonna often
leave the skin on but we,
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this is for inside of frittata
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so we generally
wanted to be reasonably soft.
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And also we want to cook
the pumpkin or the butternut
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and make it nice and soft,
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and then we want
to cook the frittata,
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so we kind of have a
double cooking action.
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So we need to get
underway really quickly.
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I want to get an oven tray.
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And I'm just gonna
put some parchment paper
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or baking paper on top.
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And this will help.
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Oop, bit long there.
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And this will just help
keep the pan clean and easy
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to prepare up with so.
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You know, five
cents of baking paper
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might save you a
lot of time cooking,
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cleaning later.
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Now, one of the tips
for cooking things quickly
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is cutting things finely,
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so we're gonna
cut these into cubes
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for the frittata.
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So the frittata will be
going in these little pans here
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so we don't want big chunks,
we want lots of little chunks.
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So I'm just gonna dice these,
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so try and hold them
all together like that.
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Oops,
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they came apart, no
worries, we got a plan two.
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Just to line them up.
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And then we'll
just go through again
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and put them into dices.
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And if you
economize on your cuts
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things go faster.
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Got a few big ones here.
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Put them on the tray...
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just like that,
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and we'll do some more as well.
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Continue, continue.
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So we probably need around about
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two to three cups
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where it will just
shrink a little bit when it's,
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when it's cooked as well,
you know, save that for later.
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I'm just gonna spray with
a little bit of cooking oil.
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Just so it
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cooks evenly and doesn't burn.
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That's probably about, you know,
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a couple of teaspoons
of all this, so not much,
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we're not deep
frying or anything.
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And we just gonna
pop that in the oven.
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And hopefully
in about 10 minutes
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they would be soft
enough for our frittata.
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Next job, we want to
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make the mash so.
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So we've got some sweet potato
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and some potatoes,
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and we're just
gonna chop this up,
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leave the skin on,
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and these are
gonna be mashed later
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so you don't have
to be very particular
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about how you end up
cutting it just mall enough
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so it's gonna cook approximately
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probably 10 to 15 minutes.
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So just into
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chunks like that
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and we'll fire it in the pot.
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Okay, we're ready to unpose,
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that's the sweet
potato side of it.
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Also gonna add a
bit of normal potato
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just to balance it off
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and make it a
bit more interesting.
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There is a color little bit.
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So again these are gonna be cut.
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Now potato takes a
little bit longer to cook,
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probably twice as long,
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so we're gonna make sure
we slice these really finely.
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We don't want the
sweet potato being cooked.
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And these guys hanging around
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waiting to cook
because they're too hard,
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so we make sure you
keep them really thin.
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And pop them in
there with those guys.
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And now, just before we
started we boiled the jug
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so we've got near
boiling water ready to go.
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And we're just
gonna pour that over.
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Start the gas.
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Oops, wrong one.
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Mingle that around, just
needs to be just covered.
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That will take
around about 15 minutes
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and it should be nice and soft.
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Next job, we want to do
the bread for the salad,
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this lovely Italian
tomato and bread salad.
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Got some really
nice whole grain bread,
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so find a nice,
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make sure you
get a good supply of
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whole grain bread.
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And we're gonna use around about
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probably that much.
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We're gonna make croutons
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except we're not gonna
make them nice and regular.
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We gonna make them
really rough and rustic.
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And just put
some baking paper on.
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So you just want
to grab the bread.
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As you can see it's
nice whole grain bread,
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and we're gonna rip
it up into random chunks,
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crust and all.
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It just adds to a really
nice rusticness to the salad.
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Grab it all
together, that's quicker.
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Mash it around.
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And it's also nice if
you can buy non slice bread,
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you can even make more
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of a three
dimensional rustic look.
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So lay it out.
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I'm gonna make as many croutons.
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Again I'm just gonna
use some of the spray
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which evenly coated
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and doesn't actually end up
putting that much oil on it so.
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Here we go, just
a sprinkle of salt.
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And pop this in the
oven with the butternut.
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Okay, let's hop
back on the frittata.
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So we're gonna use some
onion and some red pepper
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just for a lovely
bit of color to it,
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so just grab a
smaller shred onion.
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I'm gonna dice
this reasonably roughly.
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We want to see the
onion in the frittata
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and we like this purpleness,
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so we gonna just make it
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reasonably on the
big side of diced,
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put in the pan on high
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and we better throw a bit of oil
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in just to let it go around.
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Get all the onion.
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Now we do the same thing
with this lovely red bell pepper
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or capsicum depending on
what country you come from.
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We'll just take out the
insides and throw that away.
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And, oop, few seeds left.
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We get rid of those.
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And again just
similar size, nice big chunks.
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And make sure
you get a good knife.
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And when you're chopping it,
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don't forget
we're not pushing down,
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we're sliding through
which is much easier like that.
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So give these guys
a couple of minutes
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just to become acquainted,
and they will soften up,
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so we just want
them nicely soft.
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And want them to reduce
in size a little bit as well.
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So they're
happily mingled there.
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And then we want to make
the batter for the frittata.
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Now frittata is
you probably think
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is normally made with eggs.
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For frittata we
really need egg alternative
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we're gonna make
it in the blender,
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so we're gonna
fire some ingredients in
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and the base is gonna be tofu.
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And don't worry, it's not
gonna taste too much like tofu,
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just gonna pierce the bottom
and get rid of the water out.
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So we're gonna put in 350
grams which is about 10 ounces.
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This guy here is 15 ounces
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so we'll do about
two-third of this block.
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So we'll just
do about that much.
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So tofu doesn't have any flavor,
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well, it does have a
little bit of flavor,
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but all the other flavor
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will actually override the tofu,
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so don't get too concerned.
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I'm gonna use some arrowroot,
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actually one
tablespoon of arrowroot.
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You can use
arrowroot or corn flour.
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This is just a
good thickener to use.
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I'll put in.
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And also some
garbanzo bean flour
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or chickpea
flour or besan flour,
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exactly the same thing.
00:10:11.01\00:10:13.41
So we want four tablespoons,
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so I'll do only
two massive tablespoons
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which is same as
four normal tablespoons.
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And we want a bit of
turmeric around about
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half a teaspoon.
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Half teaspoon which will give
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that really nice
eggy yellow color.
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We'll just add
half a teaspoon of salt.
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Just check these guys
here, they are going nicely.
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Just turn it down, we
don't want them to burn.
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And little bit of
water so we put in,
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we'll start with a round about
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probably two
tablespoons of water,
00:10:54.82\00:10:56.69
and we'll come back
and adjust it as we go.
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What else? Garlic.
00:10:59.32\00:11:01.52
So let's put in some garlic.
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Will be two cloves of garlic
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on the garlic press like that.
00:11:06.66\00:11:10.37
Then we're just
gonna squeeze it in.
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Come on, and let's blend.
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Bit of a fault start there,
00:11:29.48\00:11:30.82
I'll just push it
down and mix it in.
00:11:30.85\00:11:32.79
Tofu needs a bit
of extra stuff there.
00:11:32.82\00:11:37.53
I might put a bit of
extra water in as well.
00:11:37.56\00:11:42.50
Okay, take two.
00:11:42.53\00:11:44.23
There we go, mixing nicely.
00:12:00.42\00:12:02.32
See in with these
really nice kind of,
00:12:10.16\00:12:13.29
I suppose kind of eaty
kind of frittatary mix,
00:12:13.33\00:12:15.73
and we're gonna use that
00:12:15.76\00:12:17.10
to form the
bases of our frittata.
00:12:17.13\00:12:19.53
So we gonna wait till
the pumpkin is finished,
00:12:19.57\00:12:21.30
but that is all ready to go.
00:12:21.34\00:12:22.90
Well, now we'll put it
near this bowl actually,
00:12:22.94\00:12:25.67
in there like that.
00:12:25.71\00:12:28.74
And we'll also add
some of these guys.
00:12:28.78\00:12:31.48
I've probably
soften up a little bit more
00:12:31.51\00:12:33.15
and let them shrink down.
00:12:33.18\00:12:34.55
Within a couple of minutes
will basically combine that
00:12:34.58\00:12:37.25
and that, and the
pumpkin into the frittata mix.
00:12:37.29\00:12:42.76
If you've just
joined us on Cook:30
00:12:42.79\00:12:44.93
we're making many
butternut frittatas.
00:12:44.96\00:12:48.33
We have Panzanella
00:12:48.36\00:12:49.70
which is an Italian bread salad,
00:12:49.73\00:12:52.13
sweet potato hash and
a wild berry iced water,
00:12:52.17\00:12:56.71
and to finish it off,
delicious bliss balls.
00:12:56.74\00:13:00.38
Okay, let's check
what's happening in the oven.
00:13:00.41\00:13:03.61
So we've got some bread,
00:13:03.65\00:13:06.41
and that's
looking nice and crispy,
00:13:06.45\00:13:09.85
and I think it's
little bit soft in the middle
00:13:09.88\00:13:11.35
so it will be great
for our bread salad.
00:13:11.39\00:13:13.12
Just gonna park this over here.
00:13:13.15\00:13:15.29
In the meantime we don't
want to overcook or burn.
00:13:15.32\00:13:18.79
And this pumpkin or butternut
is looking nice and soft.
00:13:18.83\00:13:25.13
Look at that.
00:13:25.17\00:13:26.80
Yep, nice and soft.
00:13:26.84\00:13:29.00
Little bit hot.
00:13:29.04\00:13:30.37
So to make this
all we want to do
00:13:30.41\00:13:32.61
assemble these
components in these muffin tins,
00:13:32.64\00:13:36.38
so the easiest way to do it
00:13:36.41\00:13:37.75
'cause these are
kind of pan stick,
00:13:37.78\00:13:39.35
so we're just gonna
use some parchment paper.
00:13:39.38\00:13:43.02
And what we're
gonna do is cut them
00:13:43.05\00:13:44.45
to little
parchment kind of sizes,
00:13:44.49\00:13:48.06
probably round about that big,
00:13:48.09\00:13:49.66
and press it into the
muffin tin just like that.
00:13:49.69\00:13:54.16
So you check it
through one at the time
00:13:54.20\00:13:55.80
'cause they
just want to jump out
00:13:55.83\00:13:57.17
and do their own
thing, so we're gonna start,
00:13:57.20\00:13:59.83
I'll do it this one here
00:13:59.87\00:14:01.84
by spooning in
00:14:01.87\00:14:04.84
some of these lovely stuff.
00:14:04.87\00:14:09.28
And we want to put in
00:14:09.31\00:14:12.85
the butternut
00:14:12.88\00:14:17.65
about that much.
00:14:17.69\00:14:19.19
Putting in little
bit of this stuff here,
00:14:19.22\00:14:23.29
and bit of spoonful on
top, and kind of just push it in
00:14:23.32\00:14:27.83
and just kind of mush
it around a little bit.
00:14:27.86\00:14:31.97
So that's how it
will end up looking.
00:14:32.00\00:14:33.67
So we want to make
sure it's around about
00:14:33.70\00:14:35.04
50 percent of that
and 50 percent vegetables,
00:14:35.07\00:14:37.21
and if it's too much of that,
00:14:37.24\00:14:38.57
it can take a while to cook,
so we'll do another one here.
00:14:38.61\00:14:43.55
Put in like that,
00:14:43.58\00:14:45.11
and just repeat for
all of the frittatas.
00:14:45.15\00:14:48.82
For this one here.
00:14:53.69\00:14:55.16
And I think we
might have them all done.
00:15:00.23\00:15:02.36
Simple as that.
00:15:07.64\00:15:08.97
Just get a spoon and
just kind of make sure
00:15:09.00\00:15:11.07
you tap them down a bit
00:15:11.11\00:15:12.64
just to check there
is no major air gaps.
00:15:12.67\00:15:15.01
And make sure all will
hopefully behave themself.
00:15:18.85\00:15:24.29
We'll put a little
bit more on this one here.
00:15:24.32\00:15:28.59
And that baking paper
was little bit cumbersome,
00:15:28.62\00:15:30.76
you're much better
spending few minutes
00:15:30.79\00:15:32.19
in the baking paper thing
00:15:32.23\00:15:33.56
than afterwards
trying to wedge out
00:15:33.60\00:15:36.26
some burned frittatas.
00:15:36.30\00:15:37.73
So we gonna add
a very brief spray
00:15:37.77\00:15:39.67
of oil on top.
00:15:39.70\00:15:41.04
These are the green beans
00:15:44.41\00:15:45.74
they're gonna really
well in that lovely salad,
00:15:45.77\00:15:48.84
so I'm just gonna
just cook them briefly.
00:15:48.88\00:15:50.61
You can have them raw
00:15:50.65\00:15:51.98
but they just need
a little bit cooking
00:15:52.01\00:15:53.35
just to make
them taste not so raw,
00:15:53.38\00:15:56.79
so just shift
them to either end,
00:15:56.82\00:15:59.09
chop the ends of
in one hit if you can.
00:15:59.12\00:16:04.33
Look at that.
00:16:04.36\00:16:05.69
I'm just gonna
put these in the...
00:16:05.73\00:16:08.10
this guy here and
just borrow steaming water
00:16:08.13\00:16:10.77
just for a couple of minutes
00:16:10.80\00:16:12.13
just to cook
those beans like that,
00:16:12.17\00:16:14.24
so that will
lift up very easily.
00:16:14.27\00:16:16.54
Same thing we do in
another pan and do them again.
00:16:16.57\00:16:20.91
All right, and the bliss balls.
00:16:20.94\00:16:22.28
These are really, really
good product and good dessert.
00:16:22.31\00:16:25.85
So we want to mix up some dates.
00:16:25.88\00:16:30.85
So we think we want around
about probably two-thirds fruit
00:16:30.89\00:16:35.52
and about one-thirds nut
is the general rule of thumb
00:16:35.56\00:16:37.93
for this type of mixture.
00:16:37.96\00:16:39.76
So we'll put on some dates.
00:16:39.79\00:16:41.70
These are pitted dates
without the stones or the pits.
00:16:41.73\00:16:45.13
Open the bag
probably that will help.
00:16:45.17\00:16:49.34
And we're gonna
put some cranberries.
00:16:49.37\00:16:51.77
And this recipe
is really flexible,
00:16:51.81\00:16:53.14
you can put in any
kind of fruit you want,
00:16:53.17\00:16:57.55
apricots, raisins, sultanas.
00:16:57.58\00:17:00.82
Yeah, very, very flexible.
00:17:00.85\00:17:02.55
We're gonna add some almonds,
00:17:02.58\00:17:04.45
probably around about
half a cup of almonds,
00:17:04.49\00:17:07.96
and half a cup of cashew nut
00:17:07.99\00:17:09.32
so again very good,
your nuts if you want to.
00:17:09.36\00:17:15.90
And what's gonna
pull this can give it
00:17:15.93\00:17:17.47
a really nice kind
of chocolatey flavor
00:17:17.50\00:17:19.63
is some carob powder.
00:17:19.67\00:17:21.14
And carob powder is
really healthy alternative
00:17:21.17\00:17:24.31
to cocoa powder.
00:17:24.34\00:17:26.37
Doesn't have any caffeine in it
00:17:26.41\00:17:27.74
and it's really, really,
much, much better for you.
00:17:27.78\00:17:30.85
So we're gonna put in around
00:17:30.88\00:17:32.21
about two
tablespoons of carob powder.
00:17:32.25\00:17:36.45
And we're going to mix it
up with the food processor
00:17:36.48\00:17:41.19
and see what happens.
00:17:41.22\00:17:44.96
So it may not need any water,
00:17:44.99\00:17:47.20
so we gonna go through
to see if it does need any,
00:17:47.23\00:17:50.27
and after get a few,
probably about 20-30 seconds
00:17:50.30\00:17:52.70
we'll able to see
what it looks like.
00:17:52.73\00:17:54.14
As you can see it's
getting really kind of crumbly.
00:17:58.61\00:18:01.54
It's not quite at the stage
00:18:01.58\00:18:02.94
where you can
actually brought into bowl,
00:18:02.98\00:18:04.85
so I'm gonna add some
water, so I'm gonna add stuff
00:18:04.88\00:18:06.65
with probably around half a cup.
00:18:06.68\00:18:10.69
And we'll keep accordingly.
00:18:10.72\00:18:12.25
Look at that, that's
made all the difference.
00:18:15.26\00:18:16.79
I think it's not ready, needs
a more blending or processing.
00:18:20.93\00:18:26.00
Perfect, so there
we have a really nice
00:18:29.94\00:18:34.71
kind of blend of those nuts
and fruit and the carob powder.
00:18:34.74\00:18:39.75
So we'll kind of
coat them in coconut
00:18:39.78\00:18:43.18
just to make
them easier to handle.
00:18:43.22\00:18:46.65
Just put a little bit of coconut
00:18:46.69\00:18:48.22
unsweetened in a bowl
00:18:48.26\00:18:51.39
and we're gonna make balls.
00:18:51.43\00:18:53.09
You can choose whatever
the size you want to make.
00:18:53.13\00:18:54.86
You can make, you
know golf ball size.
00:18:54.90\00:18:57.23
Just kind of what
I'm gonna make today,
00:18:57.27\00:18:58.60
but you can make
smaller size if you want.
00:18:58.63\00:19:00.77
In fact I used to make
this at my cafe by hand
00:19:00.80\00:19:04.01
and they sold really well
00:19:04.04\00:19:07.21
except we kept on
breaking our blenders
00:19:07.24\00:19:09.34
because we're making too many,
00:19:09.38\00:19:11.35
and I started
really to just spend hours
00:19:11.38\00:19:13.58
rolling these balls
so I had a friend of mine
00:19:13.62\00:19:15.62
who is an engineer
said he can make a machine
00:19:15.65\00:19:17.25
that can make them,
00:19:17.29\00:19:18.62
so he did, and we
formed a little company
00:19:18.65\00:19:21.32
and sell this little
product in New Zealand
00:19:21.36\00:19:22.69
called fruit balls
00:19:22.72\00:19:24.06
which are really similar to this
00:19:24.09\00:19:25.59
except they're more of kind
of a commercial kind of setting,
00:19:25.63\00:19:31.10
so yes, amazing
how one little idea
00:19:31.13\00:19:33.87
you can share with other
people throughout the country.
00:19:33.90\00:19:39.17
So I'll finish
rolling the rest of those
00:19:39.21\00:19:40.58
during the break and
will put it aside also,
00:19:40.61\00:19:43.01
make sure you take the blade out
00:19:43.04\00:19:44.38
so you don't cut yourself,
can be quite dangerous.
00:19:44.41\00:19:48.78
So on to the salad, let's
see how these beans are going.
00:19:48.82\00:19:53.89
Oh, yep, they're
looking nice and cooked here
00:19:53.92\00:19:57.79
so fish this out.
00:19:57.83\00:20:02.46
Because they're
nice and big it's...
00:20:02.50\00:20:03.93
ouch, quite doable.
00:20:03.97\00:20:07.34
Here we go.
00:20:07.37\00:20:08.70
That will be a nice
addition to our salad,
00:20:08.74\00:20:13.01
and I'm just gonna turn this off
00:20:13.04\00:20:14.38
because those are looking
decisively ready to be mashed.
00:20:14.41\00:20:18.45
So let's get the salad underway,
00:20:18.48\00:20:21.45
so we're gonna have the bread.
00:20:21.48\00:20:24.55
I'll pour this in, I'm
gonna mix it in the bowl
00:20:24.59\00:20:27.36
we're gonna be serving with.
00:20:27.39\00:20:29.16
They're nice,
chunky, rustic croutons.
00:20:29.19\00:20:33.13
And I put these in here,
they will be right like that.
00:20:33.16\00:20:37.67
And we're gonna
put in some tomatoes,
00:20:37.70\00:20:40.84
it's a tomato salad
00:20:40.87\00:20:42.37
so we're gonna put
some tomatoes on the board.
00:20:42.40\00:20:45.64
And this is so rustic
00:20:45.67\00:20:47.01
we're actually gonna
just mash these tomatoes,
00:20:47.04\00:20:51.71
so at this place
just gonna squash them,
00:20:51.75\00:20:53.28
just push them down,
give them a good mash around.
00:20:53.31\00:20:57.39
These are really
rustic Italian salad.
00:20:57.42\00:21:01.99
Like that just kind
of giving a good push.
00:21:02.02\00:21:06.26
Look at that, and throw them in.
00:21:06.29\00:21:10.80
Doesn't that look beautiful?
00:21:10.83\00:21:12.87
Don't forget some of
the tomato juice as well.
00:21:12.90\00:21:17.91
They're just looking
really nice and rustic
00:21:17.94\00:21:21.74
just a bit to
sprinkle bit over like that
00:21:21.78\00:21:27.25
and squeeze over lemon juice.
00:21:27.28\00:21:29.22
Through my finger.
00:21:33.46\00:21:34.79
And that will kind of soak
couple of those lovely flavors.
00:21:37.69\00:21:41.86
The flavor will just be lovely.
00:21:45.40\00:21:49.37
And we'll garnish it
with some Italian parsley
00:21:49.40\00:21:52.54
before we serve.
00:21:52.57\00:21:55.54
Now let's do the mash.
00:21:55.58\00:21:57.48
This is all lovely and done
00:21:57.51\00:21:58.91
so I'm just gonna
pick this up and drain it.
00:21:58.95\00:22:04.65
Well, these are in the pot lid,
00:22:04.69\00:22:06.02
you can use a
colander if you want.
00:22:06.05\00:22:07.39
I'm just gonna mix this mash
just in the pot that it's in,
00:22:11.86\00:22:17.70
and where's my masher?
00:22:17.73\00:22:19.70
Just give it a good mashing.
00:22:19.73\00:22:22.44
Just a bit of a
messy menu today.
00:22:22.47\00:22:24.97
We got tomato
all over the board,
00:22:25.01\00:22:26.94
things flying everywhere.
00:22:26.98\00:22:28.88
So when you mix, you don't
want to mash it at 100 percent,
00:22:28.91\00:22:31.01
you just want to mash
it so it's kind of mashed,
00:22:31.05\00:22:33.35
you want some actually you
got some little bits in there,
00:22:33.38\00:22:35.38
some bits of skin,
we're not looking for a puree,
00:22:35.42\00:22:37.99
it's a mash.
00:22:38.02\00:22:41.09
So we're gonna
sprinkle some salt,
00:22:41.12\00:22:43.63
so put around
about half a teaspoon.
00:22:43.66\00:22:45.33
May be just a little touch
more and let just get some milk,
00:22:48.93\00:22:54.80
so I'm using just
the plain soy milk
00:22:54.84\00:22:56.57
but you can use
whatever milk that you want.
00:22:56.60\00:22:58.11
Around half a cup and
just mash it all in together.
00:23:02.18\00:23:06.85
Okay, let's put this
in this serving dish,
00:23:20.66\00:23:23.80
so just gonna spoon it in.
00:23:23.83\00:23:26.67
It's a very simple dish.
00:23:26.70\00:23:28.04
There's lots of
flavor and sweetness
00:23:28.07\00:23:30.04
and the sweet potato
00:23:30.07\00:23:31.41
so we don't need to go overboard
00:23:31.44\00:23:33.34
and put too much stuff in.
00:23:33.38\00:23:36.91
It's a lovely mash.
00:23:36.95\00:23:38.28
I want to add
some Italian parsley
00:23:41.12\00:23:42.75
just to give it a
little bit of color,
00:23:42.78\00:23:44.59
so I'll just
chop some of these up.
00:23:44.62\00:23:46.22
Sprinkle it over.
00:23:49.42\00:23:52.86
Now we've got some
garlic for the salad,
00:23:52.89\00:23:54.60
so just get two cloves of garlic
00:23:54.63\00:23:58.17
and just squish it over
00:23:58.20\00:24:01.90
and just kind of mix it around
again just evenly distributed,
00:24:01.94\00:24:06.81
the hot bread and the
garlic and the tomatoes
00:24:06.84\00:24:09.04
and the beans make
a really nice salad,
00:24:09.08\00:24:11.51
and we'll share some of
this Italian parsley as well.
00:24:11.55\00:24:16.25
And a few tomatoes
on top to make sure
00:24:16.28\00:24:17.85
the colorful yummy
bits are displaying.
00:24:17.89\00:24:20.92
It's a lovely Italian salad.
00:24:20.96\00:24:25.59
This berry iced water
00:24:25.63\00:24:26.96
is a lovely
refreshing drink to have,
00:24:27.00\00:24:28.96
some really subtle flavor,
00:24:29.00\00:24:30.33
so I've got some ice
here out of the freezer,
00:24:30.37\00:24:32.37
some filter water.
00:24:32.40\00:24:33.74
I'm just gonna fire
in some frozen berries
00:24:33.77\00:24:36.07
and some fresh berries.
00:24:36.10\00:24:37.87
So add some frozen blueberries,
00:24:37.91\00:24:40.34
so I'll put a
handful of these in.
00:24:40.38\00:24:43.14
And the good thing
about using frozen berries
00:24:43.18\00:24:44.68
is they kind of color the water
00:24:44.71\00:24:46.15
and just get a
really subtle flavor.
00:24:46.18\00:24:49.45
I've got some
raspberries here as well,
00:24:49.48\00:24:52.35
so we'll just throw
some of them in like that.
00:24:52.39\00:24:56.99
And when you mix
around you can see them,
00:24:57.03\00:24:58.53
look at that
lovely, lovely color,
00:24:58.56\00:25:00.83
so it's not
going to be sweet drink
00:25:00.86\00:25:02.20
but it's just a
lightly tainted berry drink.
00:25:02.23\00:25:05.27
Some strawberries, I
don't have any frozen
00:25:05.30\00:25:07.20
but I've got some fresh ones.
00:25:07.24\00:25:08.67
So just gonna slice this up,
00:25:08.70\00:25:10.04
this one looks
like a better one.
00:25:10.07\00:25:12.04
And put this in here as well,
00:25:12.07\00:25:13.88
so probably I'll put about three
00:25:13.91\00:25:15.84
and we just kind of
just, just roughly dice them,
00:25:15.88\00:25:19.81
nothing too flash,
00:25:19.85\00:25:22.45
so they can
join the berry party.
00:25:22.48\00:25:26.89
In that like that.
00:25:26.92\00:25:29.16
Gonna put in couple of
sprigs of mint, some color,
00:25:29.19\00:25:32.36
then I'm gonna put
some of this ice in,
00:25:32.39\00:25:34.40
and that is going to be
00:25:34.43\00:25:35.76
our delicious
lovely fresh drink.
00:25:35.80\00:25:41.27
Look at that.
00:25:41.30\00:25:42.64
Okay, let's see how
these frittatas are going.
00:25:42.67\00:25:47.01
I think they're ready.
00:25:47.04\00:25:48.38
As you can see, we
kind of take them out
00:25:51.81\00:25:55.08
and look at that,
00:25:55.12\00:25:56.52
they're ready to put in a plate,
00:25:56.55\00:25:57.99
lovely fresh
frittata with pumpkin
00:25:58.02\00:26:01.26
and all that
lovely onion and pepper.
00:26:01.29\00:26:03.19