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 also author of
the Revive Cafe cookbooks.
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And today I'm
going to share with you
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some delicious
cafe quality meals
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that you can cook at home.
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Cook:30 Food is all
about using whole grains,
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plant based proteins
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where I'm using
fresh fruit and vegetables
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and we're
wrapping it all together
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with exciting
international herbs and spices.
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And the best part,
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it won't take you
hours in the kitchen.
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All these recipes
are lovely and simple
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and easy to learn,
and I hope you can learn
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how to make them
today on Cook:30.
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On the menu today we
have our pasta and salad combo
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with Arrabiata, an
Italian penne pasta.
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We're going to be
serving with parmesan cheese.
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We have two awesome salads,
the Moroccan carrot salad
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and the rocket
and cranberry salad,
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and to finish off a
lovely baked fruity apple
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with cashew cream.
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And if you want to make
meals in a very short time,
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you've got to be organized,
they don't happen by accident.
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So starting here
with the clear work space,
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good chopping
board, sharp knife.
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We got all our ingredients
out that we're going to need.
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Pots on the stove.
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And we've got the oven preheated
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to 400 degrees Fahrenheit
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which is about
200 degrees Celsius
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and we've got
water boiled in the jug.
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So let's get's started.
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So we gonna start
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with the
reversing of the meal today,
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we're going to
start with the dessert,
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because it's going to
take the longest to cook,
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these baked fruity apples.
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So we're gonna make up
the interior side of the apple
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and we're just gonna
add around about a cup of...
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Cup of dried fruit.
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So I'm just going to do a
range of different fruits,
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so we got some raisins,
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we got some
cranberries, dry cranberries.
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Just whatever
your favorites are,
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we've got some golden raisins
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so try and go for different
colored options if you can.
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And also...
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Oop, come on.
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They don't want
to join the party.
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And we've got
some chopped dates.
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We can also use apricots
or other things as well.
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So there's a whole
different range of fruit.
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Just going to add
a little bit of water
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just to kind of get a
little bit of hydration.
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Mix that around a little bit.
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And we're going
to add some nuts,
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so I'm gonna add some
almonds, some sliced almonds,
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they kind of have a
really nice crunch to them,
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so round about
probably quarter of a cup.
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And give it a bit of spice,
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gonna add two
teaspoons of ground cinnamon,
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and so just goes really,
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cinnamon and apple just
goes together really well.
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So put that there,
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and just going
to mix that around.
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And oh, that
cinnamon smells lovely.
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We don't need to
add any sweetening
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'cause there's plenty of
sweetness in the dry fruit
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and also from the white apple.
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Just let it sit there
for a couple of minutes.
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And we're gonna make some apple
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so we want to basically
take the core out of it,
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can use a core if you want.
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I'm just gonna use a knife today
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and you'll be really careful
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that you don't end
up splitting the apples,
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so we're gonna go
through about half way.
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And can smack a little
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kind of a
square thing happening.
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So go gently, and make
sure you don't slide too far,
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obviously you gonna need
a really nice sharp knife.
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And so I'm gonna
basically turn over
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and do the same
thing from the other side.
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Yeah, it doesn't matter if
it doesn't line up exactly.
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And just very carefully do that.
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And if all
things have gone well,
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we should be able to pop out.
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Oop, we only want to push
out the big end just like that.
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Oop, I might just
pull that out there
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and I'll push it
through here, how's that?
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There is one of them done.
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And we'll just do that
with the other one as well.
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So take your time with
these, don't get too fast.
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They can easily split open.
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That's really nice
to have baked fruit.
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Baked fruit is something
you don't generally have
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very often, so it's
kind of a nice way to,
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to get your fruit.
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And you might want to
just go dibbling like this.
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And kind of cut it like that
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and then kind
of pop one end out,
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another end should
hopefully pop out like that.
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Now they're all even kind of.
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If you want to just kind of trim
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a bit of the bottom off,
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if you need to
leave the apples out.
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Some apples end
up not being perfect,
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I think we'll just,
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just give them
bit more stability,
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and yep, this looking good.
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So we just got this fruit here.
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We'll just going to add a
little bit of ginger as well.
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So tablespoon of ginger,
you can use fresh ginger.
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Fresh ginger purees
are really nice as well.
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So it's a really nice
fruity spicy gingery mix
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that we can put in here.
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In the bottom of this
pan, we're gonna put some round
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about just over half
a cup of boiling water.
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That steam will
just kind of help
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the apple cook a bit.
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So just get this lovely
mixture and stuff it in.
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Might get a bit messy.
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Make sure it goes all
the way down to the bottom.
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Here's one.
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Push it down.
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This ginger and the
cinnamon it just smells amazing,
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and it's going
to even smell better
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once it had a
good chance to cook.
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So little bit of work
required, but once these are in,
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they'll be
cooking all by themselves.
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Going at the
bottom there, lovely.
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Here we go.
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So put those in the oven
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and it will take around
about 20 minutes to cook.
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This Arrabiata
is an Italian pasta
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and
traditionally uses penne pasta,
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and are usually quite a
little bit of a spicy dish.
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There's all these
different versions,
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this is my
favourite version of it.
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So we're going to
start by putting on the pasta
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just to get that underway.
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So we've got some
boiled water here.
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So always save time by boiling
your kettle before you start.
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Save an extra five
minutes getting things ready.
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And we're just gonna
cook the pasta and I'm using,
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I always use whole meal pasta.
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Most pasta comes
made of white flour.
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If you possibly notice
what they're good for you.
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So we've got some really
nice whole meal penne here.
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I'm going to put in
around about 250 grams.
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Oops, might be a little bit more
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but that's okay.
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And just cook, usually
takes around about nine minutes
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as a rule of thumb for pasta.
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But depends on the
type of pasta you're having,
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so just follow
the packet directions.
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So this guy here
is warming up nicely.
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And we want to start
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with a base of onions and garlic
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which is a lovely base
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for any kind of
tomatoey Italiany sauce.
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So we want to have the
onions reasonably fine.
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So I just chop the onion in
half and slice it like this.
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This is my favourite
quick way of chopping onions.
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In fact when we hire staff
for the kitchen at my cafes,
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we have a...
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I'm big believer in hiring
people with the right talent,
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so we want to make
sure we hire people
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who are kind of fast
with the knife in the kitchen,
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and we have an onion
chopping, onion peeling test.
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So basically have to
peel a big bag of onions
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and I think it's 20 minutes
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and then they have
to peel some pumpkins
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and then have to
chop some carrots as well.
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So it's all these
tasks we give them
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just to see whether
someone has that natural
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fast kitchen
hand kind of talent.
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If they do we...
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we hire them and
they join our team.
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And if they don't,
they might be better suited
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to perhaps working at
the front with customers
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so that's really
good way of making sure
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you got people who
got that natural talent.
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In the home
it's not so critical.
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You may be a
fast or a slow cook.
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I mean, it's not
to be critical there,
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so the main thing about
cooking is that you enjoy
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and you love the
result of it at the end.
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So one nicely diced onion,
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can add some
garlic which is essential
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to any kind of pasta sauce.
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So we want four large cloves,
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I kind of got six little cloves,
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just gonna put
these on the garlic press.
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They're not supposed to
jump in before they're pressed.
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Just gonna push it through,
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got skin and all
like that, there we go.
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And instantly you
can smell that lovely
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kind of garlicky oniony flavour
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which is going to be an
awesome base for the pasta.
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That's a great start there.
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So we're gonna start
adding some more vegetables
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and wondering one
vegetable for any pasta sauce
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is bell pepper or capsicum
and that's kind of mingles up,
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there's a really nice
taste with the tomato.
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So get rid of all
the, all the seeds
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in the interior bits
and we're just going to...
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Again reasonably finely diced.
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We want this to kind of mingle
and to be part of the sauce
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rather to be kind of a
feature to display ingredients,
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so we're gonna chop it small.
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If we want a big chunks
of redness and something,
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we would leave it big,
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so kind of depends on
how big you cut something
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as to whether you're
kind of displaying it,
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whether you
wants to just disappear
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and become part of
the background flavors.
00:10:23.22\00:10:25.55
So yes, so that
the work of any make,
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any dish taste great
is usually all the stuff
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you put in the beginning,
00:10:35.86\00:10:37.20
all the background hum
of flavors and the garlic,
00:10:37.23\00:10:42.67
and the onion, and the peppers.
00:10:42.70\00:10:45.77
And we're gonna
use some courgettes.
00:10:45.81\00:10:48.94
And again we're gonna
chop these relatively small.
00:10:48.98\00:10:51.61
Well, these are
called zucchini as well.
00:10:51.65\00:10:52.98
They're called
courgettes in New Zealand,
00:10:53.01\00:10:54.35
and I think in the
US they call them...
00:10:54.38\00:10:58.29
call them zucchini.
00:10:58.32\00:11:00.39
So again we just
gonna just chop them
00:11:00.42\00:11:01.76
into long strips.
00:11:01.79\00:11:03.96
And it's really good to
when you're cooking fast
00:11:03.99\00:11:06.19
to economize on your cutting.
00:11:06.23\00:11:08.80
So make lots of long strips.
00:11:08.83\00:11:11.93
And then we're
going to slice them
00:11:11.97\00:11:13.54
through like this.
00:11:13.57\00:11:16.60
Again when you're slicing
you want a nice sharp knife
00:11:16.64\00:11:18.84
and was slicing
through the vegetable.
00:11:18.87\00:11:21.61
We're not pushing down
00:11:21.64\00:11:22.98
because it's harder
and more out of control.
00:11:23.01\00:11:24.65
When you're slicing
you've got full control,
00:11:24.68\00:11:26.98
and you let the
blade do the work.
00:11:27.02\00:11:30.35
How quick is that?
00:11:30.39\00:11:33.25
Let's turn it up a bit.
00:11:33.29\00:11:34.62
Throw it in.
00:11:38.23\00:11:39.56
And next ingredient is
aubergine or an eggplant.
00:11:39.59\00:11:45.23
So we're just gonna
chop this again finely.
00:11:45.27\00:11:48.70
Traditionally this is...
00:11:48.74\00:11:51.41
possibly not on a pasta sauce
00:11:51.44\00:11:52.77
but I think gives a
really nice kind of soft
00:11:52.81\00:11:56.14
mushy kind of texture to
these kind of tomato dishes
00:11:56.18\00:12:00.18
so I quite like
eggplant or aubergine
00:12:00.22\00:12:03.99
when it's in season.
00:12:04.02\00:12:05.55
So again we're
putting into slices
00:12:05.59\00:12:08.16
and then we're going to
just cut it down that way.
00:12:08.19\00:12:11.79
And if a bit becomes,
there's a few big bits in here,
00:12:18.53\00:12:21.00
it's not the end of the world.
00:12:21.04\00:12:24.04
We're going for speed over...
00:12:24.07\00:12:26.91
Necessary exact
size of vegetable.
00:12:26.94\00:12:31.21
And the same
with this half here.
00:12:31.25\00:12:33.21
Now this may look
like a lot of vegetable
00:12:33.25\00:12:35.08
but this one in particular
00:12:35.12\00:12:37.02
actually will
compress down to probably,
00:12:37.05\00:12:39.45
probably sixth of its size
00:12:39.49\00:12:40.96
or the one
actually be a large quantity
00:12:40.99\00:12:43.26
once it's all cooked.
00:12:43.29\00:12:45.79
Into the pan.
00:12:49.06\00:12:50.40
It's going everywhere.
00:12:53.47\00:12:54.80
And also when you,
00:12:57.61\00:12:58.94
when you're
shopping for vegetables,
00:12:58.97\00:13:00.31
make sure things are in
season and things like eggplant
00:13:00.34\00:13:03.01
can be relatively
inexpensive through the summer,
00:13:03.04\00:13:05.88
when the winter months
when it has to be imported
00:13:05.91\00:13:08.08
it can be more expensive so.
00:13:08.12\00:13:09.98
What we do at the
cafes is every, every week
00:13:10.02\00:13:11.72
I get a report from
my vege marketplace.
00:13:11.75\00:13:16.22
They tell you now what
vegetables are in season
00:13:16.26\00:13:18.63
and the ones that are in
season are generally fresher,
00:13:18.66\00:13:20.96
they're usually more
local usually more inexpensive
00:13:21.00\00:13:24.10
and high quality
00:13:24.13\00:13:25.47
so kind of shop
around with the season,
00:13:25.50\00:13:27.57
if something is expensive,
just try another vegetable,
00:13:27.60\00:13:29.30
there's always
something that's in season.
00:13:29.34\00:13:32.54
So it can be difficult
in the middle of winter
00:13:32.57\00:13:34.01
to get fresh stuff.
00:13:34.04\00:13:36.41
So with those guys mingle round,
00:13:36.44\00:13:38.18
the pasta is
boiling which is good.
00:13:38.21\00:13:39.78
I think there's a
couple of minutes left to that
00:13:39.81\00:13:41.42
and we've made a cracking start
00:13:41.45\00:13:43.79
to our lovely pasta
and salad combo meal.
00:13:43.82\00:13:47.26
If you've just
joined us on Cook:30 today,
00:13:50.63\00:13:52.49
we are whipping up our pasta
and salad combo with Arrabiata
00:13:52.53\00:13:57.27
which is an Italian penne pasta,
00:13:57.30\00:13:59.80
sprinkled with parmesan cheese.
00:13:59.83\00:14:02.07
We have a Moroccan carrot salad
00:14:02.10\00:14:04.21
and a rocket and cranberry salad
00:14:04.24\00:14:06.71
and to finish off a
lovely baked fruity apple
00:14:06.74\00:14:10.51
with cashew cream.
00:14:10.55\00:14:13.05
So here's two really
easy salads that you love,
00:14:13.08\00:14:15.58
and salads don't
have to be complicated.
00:14:15.62\00:14:17.62
All you have to
do is think fresh,
00:14:17.65\00:14:19.25
think different colors
and you're pretty much there.
00:14:19.29\00:14:21.72
So I'm gonna make a...
00:14:21.76\00:14:23.09
I've got a lovely lettuce
here which you may not have used
00:14:23.12\00:14:24.86
which is called
rocket or our regular
00:14:24.89\00:14:27.16
depending on what
country you're in.
00:14:27.20\00:14:28.83
And it's baby, the baby version,
00:14:28.86\00:14:30.27
and it's got a really
nice fresh mild peppery taste,
00:14:30.30\00:14:34.90
and are just
beautiful with salads.
00:14:34.94\00:14:37.04
Now any kind of salad
that comes in a box like this
00:14:37.07\00:14:38.94
is often looking
a little bit dry,
00:14:38.97\00:14:40.61
so just, just sprinkle
a few bits of water on it.
00:14:40.64\00:14:44.15
Just like that, just a few drops
00:14:47.18\00:14:48.75
just to give it a
little bit of extra life,
00:14:48.78\00:14:50.29
and look at that just
kind of suddenly bing,
00:14:50.32\00:14:52.99
just become alive so.
00:14:53.02\00:14:55.29
We're just gonna lay probably
around about three or four cups
00:14:55.32\00:14:58.89
on the dish.
00:14:58.93\00:15:00.36
Just take out any yellow
bits that might have jumped in.
00:15:00.40\00:15:03.63
Here we go.
00:15:03.67\00:15:05.30
And we're just gonna throw
some lovely ingredients on top.
00:15:05.33\00:15:08.27
So we've got some
dried cranberries.
00:15:08.30\00:15:10.31
I've got some walnuts.
00:15:15.48\00:15:18.51
Go really well with these guys.
00:15:18.55\00:15:20.08
That will make a
lovely little dressing.
00:15:25.39\00:15:28.56
Just with some, just a
little dash of olive oil
00:15:28.59\00:15:31.83
and some honey.
00:15:31.86\00:15:34.80
Don't need much at all.
00:15:34.83\00:15:38.23
Just a little bit of
honey and some lemon juice
00:15:38.27\00:15:43.84
just to give it a bit of bite.
00:15:43.87\00:15:45.37
Just going to
squeeze it through my fingers
00:15:45.41\00:15:48.44
to get the pips.
00:15:48.48\00:15:49.81
And we're just
gonna stir it around.
00:15:54.02\00:15:55.35
Perhaps a little touch of salt.
00:16:02.02\00:16:06.13
Give it another stir.
00:16:06.16\00:16:08.70
So just making a
simple dressing up
00:16:08.73\00:16:10.07
that can just
revolutionize the salad.
00:16:10.10\00:16:12.17
You don't have to use
those store bought ones,
00:16:12.20\00:16:14.44
just sprinkle over like that,
00:16:14.47\00:16:15.97
just enough to give it
all little bit of extra zing.
00:16:16.00\00:16:19.64
All these lovely
toasted sesame seeds on top
00:16:19.67\00:16:23.11
just like that.
00:16:23.14\00:16:25.25
And that is just a really
simple lovely fresh salad.
00:16:25.28\00:16:28.12
It takes couple
of minutes to make
00:16:28.15\00:16:29.48
and goes really
well with the mini meals.
00:16:29.52\00:16:34.16
Okay, salad number two is
this Moroccan carrot salad,
00:16:34.19\00:16:37.26
so I've got some carrots
and these are reasonably okay,
00:16:37.29\00:16:40.56
I'm not going to peel them,
00:16:40.60\00:16:41.93
you don't have to peel
your vegetables all the time
00:16:41.96\00:16:43.30
if they're in
reasonable condition.
00:16:43.33\00:16:45.80
I'm gonna chop all the
ends off that we don't want.
00:16:45.83\00:16:49.90
And we're going to
use the food processor
00:16:49.94\00:16:51.87
to grate these, you
can use a hand grater,
00:16:51.91\00:16:54.94
but basically this is
your food processor box
00:16:54.98\00:16:57.71
that came and will
have all this grating blades
00:16:57.75\00:16:59.38
and slicing blades.
00:16:59.41\00:17:00.75
So use the coarse grating one
00:17:00.78\00:17:03.55
and all we have
to do is turn it on
00:17:03.59\00:17:06.22
and put the carrots through
00:17:06.25\00:17:09.89
and they will
become in ten seconds
00:17:09.92\00:17:12.76
really grated to
use in the salad.
00:17:12.79\00:17:15.56
They're really
great time saving way
00:17:15.60\00:17:17.70
of making salad.
00:17:17.73\00:17:20.14
Couple of
seconds, oop there is a few
00:17:20.17\00:17:21.97
that endurably don't make
it but use them another day.
00:17:22.00\00:17:27.18
And we're just going to
make it on this platter here.
00:17:27.21\00:17:30.65
It's quite nice
to vary your dishes
00:17:30.68\00:17:32.01
so we've got kind
of like a oblong dish.
00:17:32.05\00:17:34.58
This is just like
a nice flat plate so,
00:17:34.62\00:17:37.29
salads often look good on white
00:17:37.32\00:17:38.85
so make sure you
stock your kind of kitchen
00:17:38.89\00:17:41.06
with some nice white crockery,
00:17:41.09\00:17:44.13
and other colors can
look good as well like wood
00:17:44.16\00:17:45.83
but just a good range of dishes
00:17:45.86\00:17:47.86
can really help
with the presentation.
00:17:47.90\00:17:52.07
And we're going to
make it a salad dressing
00:17:52.10\00:17:53.77
for this as well.
00:17:53.80\00:17:55.14
So we gonna use
some coconut yogurt.
00:17:55.17\00:17:57.57
You can use any
kind of, you know,
00:17:57.61\00:17:59.01
a good plant based
yogurt that you've got,
00:17:59.04\00:18:00.51
so around about a cup.
00:18:00.54\00:18:02.28
Just going to add some
colors and flavors and add just,
00:18:02.31\00:18:05.75
put a quarter
of teaspoon of salt
00:18:05.78\00:18:08.05
and we get a little
bit of carrot out of there.
00:18:08.08\00:18:10.65
Not that it probably matters.
00:18:10.69\00:18:12.19
And we're going to
add some lemon juice.
00:18:12.22\00:18:14.86
Just make a nice
creamy yogurt dressing.
00:18:14.89\00:18:18.09
So you can get some really nice
plant based yogurt these days.
00:18:18.13\00:18:23.10
You could also
use a cashew cream
00:18:27.07\00:18:28.40
or something out there if
you wanted to make one up.
00:18:28.44\00:18:32.57
Dash of honey.
00:18:32.61\00:18:35.24
And we're going
to add some turmeric
00:18:35.28\00:18:36.61
which will give it
a nice yellow color.
00:18:36.64\00:18:39.25
So round about
quarter of teaspoon
00:18:39.28\00:18:41.65
and some cumin,
00:18:41.68\00:18:43.12
and these are the
kind of two flavors
00:18:43.15\00:18:44.52
that make it you know Moroccan,
00:18:44.55\00:18:46.42
it's probably around
about a teaspoon of cumin.
00:18:46.45\00:18:50.76
And then we're just
gonna stir it together.
00:18:50.79\00:18:53.90
And this will
become a lovely dressing
00:18:53.93\00:18:56.56
that will
mingle with the carrot.
00:18:56.60\00:18:57.93
Let's keep stirring.
00:19:01.87\00:19:03.30
We'll get there in the end.
00:19:03.34\00:19:04.67
Here we go, so
it's nice and creamy
00:19:11.21\00:19:12.55
so pour over the top.
00:19:12.58\00:19:13.92
Now reserve a
little bit at the end
00:19:13.95\00:19:15.28
that you kind of
drizzle over before you serve.
00:19:15.32\00:19:17.39
Just kind of, just kind of
00:19:17.42\00:19:18.75
mingle that all
through together.
00:19:18.79\00:19:20.12
Oh, I've forgotten the,
the other major ingredient
00:19:20.16\00:19:22.42
for I've spent
too much time mixing,
00:19:22.46\00:19:24.49
and that is
cilantro or coriander.
00:19:24.53\00:19:27.36
So I store my
herbs in the fridge
00:19:27.40\00:19:29.20
in wet paper towels.
00:19:29.23\00:19:30.57
It's the best way of
keeping them nice and fresh.
00:19:30.60\00:19:33.17
So we're gonna slice this up.
00:19:33.20\00:19:34.54
Now on the first two slices,
00:19:34.57\00:19:36.10
they can be really
nice for the garnish,
00:19:36.14\00:19:37.54
so we're going
to put that aside,
00:19:37.57\00:19:39.47
and then we're
going to chop this.
00:19:39.51\00:19:42.24
We've got probably a
couple more of cilantro
00:19:42.28\00:19:45.38
and as you get
closer to the base,
00:19:45.41\00:19:46.88
you can use the stalks,
00:19:46.92\00:19:48.52
but just start chopping
a little bit more finely,
00:19:48.55\00:19:51.82
and the bottom end of the stalks
00:19:51.85\00:19:53.52
are not normally useable,
00:19:53.56\00:19:55.06
I'm just gonna mix
it through here as well.
00:19:55.09\00:19:58.19
And these cilantro
or coriander and carrot
00:19:58.23\00:20:01.30
go together really nicely
00:20:01.33\00:20:02.66
along with this
lovely Moroccan flavors.
00:20:02.70\00:20:05.93
And save dishes we
use mixing on the dish
00:20:05.97\00:20:07.54
we're going to serve it,
makes it nice and rustic.
00:20:07.57\00:20:09.84
There you go just like that.
00:20:16.31\00:20:18.91
And just to finish, you know,
garnishing is also important,
00:20:18.95\00:20:21.72
so just save some dressing,
just kind of drizzle along,
00:20:21.75\00:20:23.65
so we've got dressing
kind of through the salad
00:20:23.69\00:20:26.82
and also drizzle on top,
00:20:26.86\00:20:29.52
and a little bit of
extra on top like that.
00:20:29.56\00:20:32.89
And that is
already for the table.
00:20:32.93\00:20:37.43
You know, how
are these guys going,
00:20:37.47\00:20:38.80
looks like the pasta is ready.
00:20:38.83\00:20:41.07
So with the pasta just
kind of, you want to...
00:20:41.10\00:20:43.41
Oops, I might use a spoon.
00:20:43.44\00:20:45.01
Don't want to burn my fingers.
00:20:45.04\00:20:48.28
So what you want
to do is just check,
00:20:48.31\00:20:50.01
I've already turn this
down that is kind of al dente.
00:20:50.05\00:20:53.85
So it's firm,
00:20:53.88\00:20:55.22
probably it's firm to
go out far as chewable,
00:20:55.25\00:20:57.62
it's staying together
but it's still kind of soft
00:20:57.65\00:21:00.19
so that's kind
of have that pastry.
00:21:00.22\00:21:03.59
And we also just kind of
drain it through a colander.
00:21:03.63\00:21:07.53
Just to stop the cooking.
00:21:07.56\00:21:08.90
We'll just leave this
here, turn the gas off,
00:21:15.87\00:21:19.11
and we'll come
back to that later
00:21:19.14\00:21:20.48
so it doesn't overcook.
00:21:20.51\00:21:22.21
And this guy here
is looking wonderful.
00:21:22.24\00:21:24.05
Look at how these vegetables
are reduced down to probably
00:21:24.08\00:21:26.05
under half their original size.
00:21:26.08\00:21:27.82
I'll just move
this out of the way
00:21:34.42\00:21:35.76
so you can see
what's going on there.
00:21:35.79\00:21:37.13
And yep, that's
already for next ingredients,
00:21:39.79\00:21:42.20
so we're going to
add some, some tomatoes,
00:21:42.23\00:21:47.60
just normal
canned tomatoes are fine.
00:21:47.64\00:21:51.71
Just gonna open
these cans of tomatoes.
00:21:51.74\00:21:54.84
You can use fresh
tomatoes if you want
00:21:54.88\00:21:56.31
but canned tomatoes
are so easily available.
00:21:56.34\00:21:59.31
Make sure you had
your pantry full of them,
00:21:59.35\00:22:02.02
they're great ingredient.
00:22:02.05\00:22:04.69
Gonna pour those
through two cans.
00:22:04.72\00:22:10.39
Gonna add some honey, tomatoes
need a little bit of sweetening
00:22:10.43\00:22:12.66
because they kind
of on the bitter side
00:22:12.69\00:22:14.36
so that two
tablespoons of honey,
00:22:14.40\00:22:15.80
use date puree
rather healthy sweetener.
00:22:15.83\00:22:18.57
I think that makes this
00:22:18.60\00:22:20.17
particular
salad kind of the name
00:22:20.20\00:22:22.17
it is take a
little bit of spice,
00:22:22.20\00:22:23.54
so then add about a
tablespoon of chilly paste.
00:22:23.57\00:22:26.81
You could use fresh
chilies if you wanted.
00:22:26.84\00:22:29.31
If you don't like hot
stuff, just leave it out.
00:22:29.34\00:22:31.85
And also gonna
add some tomato paste
00:22:31.88\00:22:35.05
just to give it a
little bit of extra, oops,
00:22:35.08\00:22:37.19
extra bit of thickness.
00:22:37.22\00:22:39.85
So we'll just fry some of that,
00:22:43.43\00:22:45.06
probably around
about two tablespoons
00:22:45.09\00:22:47.30
or two good tablespoons.
00:22:47.33\00:22:48.86
And then, this will mix
up and become really nice.
00:22:48.90\00:22:53.34
Oh, salt, better putting about,
about half or teaspoon of salt.
00:22:53.37\00:22:57.94
They want to adjust it
later and that's pretty much,
00:22:57.97\00:23:01.08
this all finished.
00:23:01.11\00:23:02.44
Okay, we need
something really nice
00:23:06.41\00:23:07.82
to put on these baked apples,
00:23:07.85\00:23:09.18
so I'm gonna make just a
lovely simple cashew cream.
00:23:09.22\00:23:12.92
So we want one
cup of cashew nuts,
00:23:12.95\00:23:16.19
and one cup of water,
00:23:16.22\00:23:18.66
and we're just going to
blend it just like this.
00:23:18.69\00:23:25.53
Around about couple of seconds.
00:23:25.57\00:23:27.14
And we've got a
low power blender,
00:23:27.17\00:23:28.50
you might want a full protection
00:23:28.54\00:23:29.90
from the knife, make it perfect,
00:23:29.94\00:23:31.41
and use only the blender.
00:23:31.44\00:23:32.77
Just check the consistency.
00:23:35.68\00:23:38.31
There is little
bit, little bit runny,
00:23:38.35\00:23:40.55
so I'm just gonna
add a few more cashews
00:23:40.58\00:23:42.65
just to thicken it up.
00:23:42.68\00:23:44.02
Every time you make this recipe,
00:23:44.05\00:23:45.39
you kind of have to adjust it
00:23:45.42\00:23:48.16
to get the consistency you want.
00:23:48.19\00:23:50.26
So it's hard to
give you an exact recipe.
00:23:50.29\00:23:52.86
So day to day
flexible we become.
00:23:52.89\00:23:55.03
Meanwhile get the
apples out of the oven.
00:23:55.06\00:24:00.34
Oh, look at this.
00:24:00.37\00:24:01.70
They're looking really nice.
00:24:07.31\00:24:10.91
So just get those out
and put them in a dish.
00:24:10.95\00:24:15.38
I'm multitasking here.
00:24:15.42\00:24:18.12
And as you can see
that is lovely and soft.
00:24:18.15\00:24:21.36
Should be very gentle with them,
00:24:21.39\00:24:22.72
they can break apart.
00:24:22.76\00:24:24.53
And we're just gonna
put them on this tray.
00:24:24.56\00:24:26.39
And they're hot.
00:24:29.66\00:24:31.00
Just like that, they're just
full of lovely sweet goodness.
00:24:37.17\00:24:41.51
Try not to bend this
on the, on the handle.
00:24:44.55\00:24:47.62
And this cashew cream I
think should be finished now.
00:24:47.65\00:24:50.09
So just gonna pour it in
there and have that on the side,
00:24:50.12\00:24:54.22
that's gonna be lovely.
00:24:54.26\00:24:55.59
I'm just going to finish
00:24:55.62\00:24:56.96
the finishing
touches on the pasta.
00:24:56.99\00:24:58.33
So we want to put
some baby spinach in
00:24:58.36\00:25:00.76
and could use spinach,
frozen spinach as well.
00:25:00.80\00:25:03.87
Just gonna stir
through some of that,
00:25:03.90\00:25:05.23
that will kind of reduce down.
00:25:05.27\00:25:08.97
And then we're gonna stir
through some of those pasta.
00:25:09.00\00:25:12.21
So pour that, we
don't need all this actually
00:25:12.24\00:25:13.94
so stir through most of that,
00:25:13.98\00:25:16.78
and we're gonna end up
garnishing it at the end
00:25:16.81\00:25:19.71
with some lovely
olives and some Italian pasta
00:25:19.75\00:25:22.88
so it will just
take a couple of minutes
00:25:22.92\00:25:24.25
just to reduce
down through the break.
00:25:24.29\00:25:28.69
And I think
everything is now done
00:25:28.72\00:25:30.96
and ready to go to the table.
00:25:30.99\00:25:33.56