Bile acids may
increase cancer risk,
00:00:08.87\00:00:11.91
but there are various vegetables
that combine with those
00:00:11.94\00:00:15.68
bile acids and
removes them from the body.
00:00:15.71\00:00:19.11
And what's the number
one bile-binding vegetable?
00:00:19.15\00:00:22.65
Beetroot! Even higher than kale!
00:00:22.68\00:00:27.36
And it's featured in
Aileen's next recipe.
00:00:27.39\00:00:30.13
Thank you Margot and
now we're going to make
00:00:30.16\00:00:33.33
beetroot and apple crunch.
00:00:33.36\00:00:34.76
This is a really lovely recipe.
00:00:34.80\00:00:37.27
One lady who obviously loved
desserts is a very large lady,
00:00:37.30\00:00:41.47
and she sat there
just savoring this recipe,
00:00:41.50\00:00:43.94
and said, "This tastes
just like eating dessert."
00:00:43.97\00:00:46.51
So this is all that goes
into it - a couple of beetroot,
00:00:46.54\00:00:49.74
2 medium beetroot -
they're raw; 2 medium apples,
00:00:49.78\00:00:53.78
crisp apples - either Granny
Smith or Pink Ladies are good;
00:00:53.82\00:00:59.32
half a red onion and if you
like red onion, put in more;
00:00:59.35\00:01:03.89
the juice of a lemon and a
little bit of salt and this
00:01:03.93\00:01:08.23
Celtic salt.
00:01:08.26\00:01:09.73
Okay, and we're just
going to give that a little bit
00:01:09.76\00:01:12.97
of a chop just
for a few seconds.
00:01:13.00\00:01:15.24
So if you haven't got
a Thermomix, you can make
00:01:15.27\00:01:17.44
this is in your food processor,
if you haven't got a food
00:01:17.47\00:01:20.08
processor, you can just as
easily grate the ingredients
00:01:20.11\00:01:22.81
and mix in the lemon juice.
00:01:22.84\00:01:24.28
So it will just look
a little bit different,
00:01:24.31\00:01:25.95
but it will taste just as good.
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I'm going to chop this
now, speed 5 for a few seconds.
00:01:27.98\00:01:33.82
And that might even be enough,
I'll just take a little look.
00:01:36.09\00:01:38.83
You can process this as much
as you want - it's a little bit
00:01:38.86\00:01:41.96
chunky, so we'll go
just for a little bit longer.
00:01:42.00\00:01:45.53
This has got a beautiful,
sweet, crunchy taste to it.
00:01:45.57\00:01:50.41
And I'll say
that's pretty much it.
00:01:56.21\00:01:58.58
And there we have this
lovely refreshing salad.
00:01:58.61\00:02:02.85
It's absolutely
gorgeous to eat and it's really
00:02:02.88\00:02:07.56
nice with a citrus
dressing which we'll make
00:02:07.59\00:02:10.16
to go with it in just a minute.
00:02:10.19\00:02:12.23
This is beautiful and
colorful, put onto lettuce,
00:02:12.26\00:02:14.96
it's beautiful.
00:02:15.00\00:02:17.90
It's a great salad for Christmas
if you want reds and greens
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color theme and it's full of
antioxidants because the redder
00:02:21.34\00:02:25.57
and darker a
vegetable is, the better off
00:02:25.61\00:02:28.21
it is for antioxidants.
00:02:28.24\00:02:31.85
So this lady thought it
tasted like dessert and if this
00:02:31.88\00:02:34.85
is what you're going
to eat instead of dessert,
00:02:34.88\00:02:36.58
you will be very healthy.
00:02:36.62\00:02:38.72
So here we go
and that's our salad.
00:02:38.75\00:02:43.43
Now we're going to make
the dressing, so we'll just
00:02:43.46\00:02:46.19
put the salad to one side.
00:02:46.23\00:02:47.80
This is a citrus dressing,
it's a very creamy dressing
00:02:47.83\00:02:51.53
and I'm being told it tastes
very much like mayonnaise.
00:02:51.57\00:02:54.57
So let's hope
that when you try it,
00:02:54.60\00:02:57.41
that you really like it as well.
00:02:57.44\00:02:59.17
So we're going to put
in the juice of 2 oranges,
00:02:59.21\00:03:02.94
freshly squeezed and 1
cup of raw cashew nuts,
00:03:02.98\00:03:09.32
and 1 lemon, and we're going
to put in a little bit of honey,
00:03:09.35\00:03:15.36
about a tablespoon of honey,
if you can get raw, unprocessed
00:03:15.39\00:03:19.79
honey all the better -
it's a bit of better honey.
00:03:19.83\00:03:25.20
And then we're going to put
in just a little bit of salt
00:03:25.23\00:03:27.37
as well - it's
Celtic salt again.
00:03:27.40\00:03:29.87
And all you do is just
put that into your blender,
00:03:29.90\00:03:33.58
you do need a blender
for this as a food processor
00:03:33.61\00:03:36.24
won't do such a
fine job as the blender.
00:03:36.28\00:03:39.18
And we're going to give this
1 minute, okay, so we'll just
00:03:39.21\00:03:41.92
set the time for a minute.
00:03:41.95\00:03:44.85
It does need to be blended
at high speed for a good minute
00:03:46.79\00:03:49.89
because you'll want it really,
really smooth and creamy.
00:03:49.92\00:03:52.79
And then we're going to
turn it on to high - which in
00:03:52.83\00:03:55.16
your blender -
you know the speed.
00:03:55.20\00:03:56.97
This one is a
speed is a speed 9.
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Okay that should be it!
00:04:07.38\00:04:09.44
Have a look here, this is a
lovely, creamy dressing, it will
00:04:09.48\00:04:13.88
thicken up in the fridge
when you've let it go cold.
00:04:13.92\00:04:17.75
So this is quite runny at
the moment but if you were
00:04:17.79\00:04:21.62
to put it into the fridge,
it would thicken up really well.
00:04:21.66\00:04:24.66
You can cook it if you
want to, that will thicken it up
00:04:24.69\00:04:28.76
some more but you will destroy
a lot of the vitamin C content
00:04:28.80\00:04:33.30
by cooking it.
00:04:33.34\00:04:34.67
And then we'll just
sprinkle a few chives on top,
00:04:34.70\00:04:38.77
and that is really delicious.
00:04:38.81\00:04:41.74
The recipe can be found
on 3ABN Australia website,
00:04:42.58\00:04:46.78
and it is also
in my recipe book.
00:04:46.82\00:04:49.38
Now back to you Margot!
00:04:49.42\00:04:51.09
It's been said,
"We eat with our eyes,"
00:04:51.62\00:04:54.16
and Aileen, that
looked beautiful!
00:04:54.19\00:04:58.06
Fruits and vegetables are
the most nutrient-dense foods
00:04:59.53\00:05:03.63
on the planet, and
dark green leafy vegetables
00:05:03.67\00:05:07.17
lead the pack!
00:05:07.20\00:05:09.27
No big surprise that
Aileen's next green recipe
00:05:09.30\00:05:12.91
has proven very
popular - even with kids!
00:05:12.94\00:05:17.68
Thank you Margot!
00:05:17.71\00:05:19.05
And now I'm going to
share with you a recipe
00:05:19.08\00:05:21.12
that I've invented to
help people have more greens.
00:05:21.15\00:05:25.35
And we were just about to start
a health seminar and I said
00:05:25.39\00:05:27.89
to my husband, I've just found
the recipe I'm going to show
00:05:27.92\00:05:30.86
the people and he said, "You
can't experiment on the people,"
00:05:30.89\00:05:34.23
and I said, "No, I experimented
on me and it works."
00:05:34.26\00:05:37.57
And you know, they all came
in, they sat there very quietly
00:05:37.60\00:05:41.37
and they were like didn't
know each other, no talking,
00:05:41.40\00:05:44.74
no interrelationships
with anybody and then when I
00:05:44.77\00:05:48.54
showed them this and
they had one spoonful,
00:05:48.58\00:05:50.68
it was like I injected
them with talking medicine.
00:05:50.71\00:05:53.38
They were all talking
to each other - it totally
00:05:53.42\00:05:55.05
dissolved the ice
and they loved it!
00:05:55.08\00:05:57.65
And then in the evening
session, a man came up to me
00:05:57.69\00:06:00.32
and he said, "I must taste that
sorbet, I'm only here because
00:06:00.36\00:06:04.43
of the sorbet - my girlfriend
rang me this afternoon
00:06:04.46\00:06:07.13
and said, "You've
got to get down there
00:06:07.16\00:06:08.50
and taste that sorbet."
00:06:08.53\00:06:09.86
So I've called it,
"Green Minty Dream,"
00:06:09.90\00:06:11.43
and it's a hit
with children too.
00:06:11.47\00:06:13.10
One little boy came back for
5 servings and his mother said,
00:06:13.13\00:06:16.84
"No, that's
enough now, no more."
00:06:16.87\00:06:18.74
So if children like
it, it's a real hit!
00:06:18.77\00:06:21.34
Now what we're going to
put in is some mint leaves.
00:06:21.38\00:06:23.48
Now these mint leaves
are beautiful and big.
00:06:23.51\00:06:25.81
I've never seen
anything quite like it.
00:06:25.85\00:06:27.55
So I've put in extra - so we're
going to have extra flavor,
00:06:27.58\00:06:30.69
but you put in however
much that you like to eat.
00:06:30.72\00:06:33.36
The flavor is dependent
on your taste entirely.
00:06:33.39\00:06:36.59
Now I'm using a Thermomix
which is a blender for me today,
00:06:36.62\00:06:40.50
so put it into your
blender or your food processor,
00:06:40.53\00:06:44.40
you do need one or
the other to make this.
00:06:44.43\00:06:47.00
Then we're going to add in
00:06:47.04\00:06:48.37
around about 2
cups of baby spinach.
00:06:48.40\00:06:51.51
And I'm going to give that just
a little bit of a whiz first
00:06:51.54\00:06:54.01
just to break the
leaves down because I just want
00:06:54.04\00:06:56.51
that for color and
flavor - I don't want
00:06:56.54\00:06:58.21
to find any bits in it.
00:06:58.25\00:06:59.81
So we're just going to give
that a little bit of a whiz.
00:06:59.85\00:07:03.28
And then we can take
the lid off when the machine
00:07:09.72\00:07:12.66
says so, and there we go.
00:07:12.69\00:07:14.73
You can see it sort of
ground it all up - it will just
00:07:14.76\00:07:16.93
make it quicker to
process the end product.
00:07:16.97\00:07:20.60
And then for your pineapple,
this is fresh pineapple,
00:07:20.64\00:07:24.71
and if you can't get a
hold of fresh pineapple,
00:07:24.74\00:07:27.34
you can use canned but
just try and get the one that's
00:07:27.38\00:07:29.81
unsweetened because
it is better for you.
00:07:29.84\00:07:32.15
I like to take the
core out and the skin off,
00:07:32.18\00:07:34.88
and get the eyes out - so all
you've left is with the fruit.
00:07:34.92\00:07:38.49
And then if you freeze it in
a single layer like so in a bag,
00:07:38.52\00:07:43.16
it will fit nice and
flat in your freezer,
00:07:43.19\00:07:45.46
but it's also easy
to break up into pieces.
00:07:45.49\00:07:48.53
Now this is straight from the
freezer, so it's pretty hard.
00:07:48.56\00:07:51.90
The Thermomix with cope
with that, but if you've got a
00:07:51.93\00:07:55.27
conventional blender at home
or food processor - just leave
00:07:55.30\00:07:59.61
it out of the freezer
for a short time just to
00:07:59.64\00:08:02.14
soften it up a little bit.
00:08:02.18\00:08:03.61
I'm not quite sure if
I'm going to use all this but
00:08:03.65\00:08:06.45
I've got it just in
case and the idea is to about
00:08:06.48\00:08:09.75
3/4 fill up your jug with this.
00:08:09.78\00:08:12.82
There are measurements
there in the recipe,
00:08:12.85\00:08:15.19
but they're only a guide -
any recipe is only a guide.
00:08:15.22\00:08:19.09
Fiddle around to suit
your own appliances at home.
00:08:19.66\00:08:23.37
The last thing you
want is to have smoke
00:08:23.40\00:08:25.47
coming out the
back of your equipment.
00:08:25.50\00:08:27.44
It usually means it has
died and you need another one.
00:08:27.47\00:08:30.44
And one of my friends -
his son said, "Oh I know what
00:08:30.47\00:08:34.01
makes these things work,"
he said, "It's smoke and when
00:08:34.04\00:08:37.25
the smoke comes out,
it's stops working!" which is
00:08:37.28\00:08:40.72
pretty much how it works
but it's not quite technically
00:08:40.75\00:08:43.62
sound, but anyway..
00:08:43.65\00:08:45.82
We're just going to
give this now about a minute
00:08:45.85\00:08:47.99
on high speed, I'm going to
use the spatula just to assist
00:08:48.02\00:08:50.99
it to go down to blade
level; you know your equipment,
00:08:51.03\00:08:54.76
you know how it works.
00:08:54.80\00:08:56.70
In my previous blenders
before I totally killed them,
00:08:56.73\00:08:59.73
you do have to poke
it down every so often
00:08:59.77\00:09:02.40
just to keep it moving.
00:09:02.44\00:09:03.77
And I'm just going to
now turn it up to high.
00:09:03.81\00:09:08.11
So it's probably enough - let's
have a little look at that.
00:09:23.09\00:09:26.96
It was very, very cold
pineapple so it might have
00:09:27.00\00:09:29.83
to go just a little longer.
00:09:29.86\00:09:31.27
Yeah, I do need to
go just a little longer.
00:09:31.30\00:09:34.24
So just scrape it all down
and have another go with it.
00:09:36.07\00:09:40.01
It generally
takes about a minute.
00:09:40.04\00:09:43.14
It's worthwhile doing it
as cold as you can though.
00:09:43.18\00:09:46.92
It might take you a
little bit longer but you do get
00:09:46.95\00:09:49.72
a nice creamy
result at the other end.
00:09:49.75\00:09:52.99
And that's probably done
it, let's have a little look.
00:10:13.04\00:10:15.41
All the time you're processing,
it's actually getting softer
00:10:15.44\00:10:18.95
and melting a little
bit as well, so you know,
00:10:18.98\00:10:22.45
it still needs a
little bit longer than this,
00:10:22.48\00:10:25.15
but it's looking
good down there and it's
00:10:25.19\00:10:29.02
really worth the effort.
00:10:29.06\00:10:30.49
Well if you should make
sorbet any other way, it would
00:10:31.49\00:10:33.46
take you quite a long time.
00:10:33.50\00:10:35.00
You've got to
partly freeze and unfreeze
00:10:35.03\00:10:37.40
and thaw and whatever.
00:10:37.43\00:10:41.00
Then we'll just give it just
that slightly little bit longer.
00:10:41.04\00:10:44.27
Ah that's more like what
I'm after - how good is that?
00:10:59.22\00:11:05.39
It's quite creamy and ice
creamy and if we just take
00:11:09.56\00:11:13.17
a few scoops of that out,
you can see what it looks like.
00:11:13.20\00:11:17.74
And you can make any
ordinary food look quite special
00:11:17.77\00:11:21.94
by serving it up to
look special and then people
00:11:21.98\00:11:25.88
would prefer to eat it
that way because we eat with
00:11:25.91\00:11:29.42
our eyes first - so we can
make ordinary food taste good.
00:11:29.45\00:11:34.59
This I would recommend
your eating very little
00:11:34.62\00:11:37.03
spoonful's - don't
take big spoonful's,
00:11:37.06\00:11:39.39
you'll get brain freeze and
we should always warm our food
00:11:39.43\00:11:42.56
up in our mouths before.
00:11:42.60\00:11:45.10
Eating cold foods is
probably not the ideal anyway,
00:11:45.13\00:11:47.87
but if you're going to
go healthy and leave off
00:11:47.90\00:11:51.34
all the ice cream - your
children are going to feel
00:11:51.37\00:11:53.61
really deprived, so you need
to kind of find ways to make it.
00:11:53.64\00:12:00.12
They like to look normal,
so you have to look normal
00:12:00.15\00:12:02.65
as well as be healthy, so
just add a few blueberries
00:12:02.68\00:12:06.59
for color and a
little bit of mint on top,
00:12:06.62\00:12:11.46
and there you go - they're
like little marbles aren't they?
00:12:11.49\00:12:14.70
They run
around. So there you go!
00:12:14.73\00:12:16.06
Now if you did different
colored fruit, you would get
00:12:16.46\00:12:19.70
like a multilayered ice
cream, it will look fantastic.
00:12:19.73\00:12:24.47
So that is the recipe for today.
00:12:24.51\00:12:27.21
You can find it on
the 3ABN Australia website
00:12:27.24\00:12:30.05
or you can go and have
a look in my recipe book.
00:12:30.08\00:12:32.61
There's a lot
more sorbets in there.
00:12:32.65\00:12:34.55
Thank you Margot, over to you.
00:12:34.58\00:12:36.25
The ultimate test for
any recipe would have to
00:12:36.85\00:12:40.76
be passing the taste test of
children and Aileen, you did it!
00:12:40.79\00:12:46.80
Recently the United Nations
declared an international
00:12:48.70\00:12:52.33
year of pulses - that's another
name for beans or legumes.
00:12:52.37\00:12:57.17
Their goal is to position pulses
as a prime resource of protein
00:12:57.21\00:13:01.51
and other important nutrients.
00:13:01.54\00:13:03.51
Aileen's next recipe
shows us an appetizing way
00:13:03.55\00:13:07.25
to enjoy pulses.
00:13:07.28\00:13:09.45
Thank you Margot!
00:13:09.48\00:13:10.82
I'm going to make
for you now some walnut
00:13:10.85\00:13:13.69
and zucchini burgers
with lentils in them.
00:13:13.72\00:13:16.52
And so what we're going to
do is first of all - put in some
00:13:16.56\00:13:20.06
ground chickpea flour
or besan flour - so there's
00:13:20.10\00:13:23.30
about 20 grams of that there.
00:13:23.33\00:13:25.23
Don't be tempted to put
too much in because the mixture
00:13:25.27\00:13:28.24
will be quite soft but
if you put in too much,
00:13:28.27\00:13:31.11
it will be very dry at
the end and then there's
00:13:31.14\00:13:33.78
a cup of rolled oats.
00:13:33.81\00:13:35.71
Now for the gluten-free
people who may be watching,
00:13:35.74\00:13:39.71
try using half a cup of
buckwheat - not a whole cup,
00:13:39.75\00:13:43.92
and then just grind that flour.
00:13:43.95\00:13:46.12
So what we're going to
do is now put in some salt,
00:13:46.15\00:13:49.26
so that's about a teaspoon
of Celtic salt and a couple of
00:13:49.29\00:13:55.36
zucchinis - they don't have
to be chopped really finely.
00:13:55.40\00:13:58.30
You can just roughly
chop them and pop them
00:13:58.33\00:14:01.67
in your food processor.
00:14:01.70\00:14:04.04
You could make
this recipe without even
00:14:04.07\00:14:06.88
any electrical appliances -
if you grated your zucchini,
00:14:06.91\00:14:10.35
crushed your walnuts with
a fork, chopped your onion
00:14:10.38\00:14:15.75
and tomato up really
small, it would work.
00:14:15.78\00:14:18.42
It would look different
but it would still work.
00:14:18.45\00:14:20.89
This is a cup of walnuts
and then we've got a cup of
00:14:20.92\00:14:26.29
cooked lentils - so
there's about a quarter of a cup
00:14:26.33\00:14:28.90
of dry lentils cooked
in water and then drained
00:14:28.93\00:14:32.03
and that's about a cup.
00:14:32.07\00:14:34.20
And then we're going to put in
an onion that's just been peeled
00:14:34.24\00:14:38.57
and just roughly
chopped but if you're doing it
00:14:38.61\00:14:40.41
by hand - grate your
onion so it's nice and fine.
00:14:40.44\00:14:43.55
And then your tomato -
just one tomato, this is quite a
00:14:43.61\00:14:48.32
soft mixture but it
firms up when it's cooked.
00:14:48.38\00:14:52.65
Then we just put the
lid on and just give it
00:14:52.69\00:14:56.93
a few minutes just to mix
and you give it as long as
00:14:56.96\00:15:01.63
the texture
that you want to eat.
00:15:01.66\00:15:04.23
It's no good making food
that looks like the recipe
00:15:04.27\00:15:07.07
if you don't like it - so
we just give it a bit of a mix.
00:15:07.10\00:15:11.17
And you could add mixed
herbs if you wanted to as well.
00:15:18.61\00:15:21.98
Like this is just the
base, there's a little bit there
00:15:22.58\00:15:26.35
that's not quite
chopped so we just give it
00:15:26.39\00:15:28.16
a little bit longer.
00:15:28.19\00:15:30.96
And that should do it.
00:15:36.56\00:15:37.90
So I'll give you a
little look at it now.
00:15:37.93\00:15:41.24
And that's quite a nice
consistency for a burger
00:15:43.94\00:15:46.98
as far as I'm concerned but, you
know, if you want it chunkier
00:15:47.01\00:15:50.58
just don't
process it quite as much.
00:15:50.61\00:15:53.25
And then we're just
going to tip it out into a bowl
00:15:53.28\00:15:55.75
and then form it into burgers.
00:15:55.78\00:15:59.22
Don't be tempted to put in more
besan flour or chickpea flour
00:16:07.10\00:16:11.20
to make it firmer than
that because it will be too dry
00:16:11.23\00:16:14.04
in the end if you do.
00:16:14.07\00:16:15.40
It's very deceiving -
even when they're half-cooked
00:16:15.44\00:16:19.21
they look soft but when they've
gone cold, they get quite firm.
00:16:19.24\00:16:23.95
So that can sit for a little
while and I'll come back and
00:16:23.98\00:16:29.72
finish that off in a minute.
00:16:29.75\00:16:31.49
I'm just going to flush
out the bowl to do the chutney,
00:16:31.52\00:16:34.16
so I'm just going to
put in a little bit of water
00:16:34.19\00:16:36.69
just to rinse it out so
it's clean for the chutney.
00:16:36.73\00:16:41.36
And eventually the
lid comes off - okay.
00:16:54.64\00:16:58.01
So I'll just get rid
of this water and then
00:16:58.05\00:17:02.08
we can get on with the chutney.
00:17:02.12\00:17:03.62
Okay, so now for the chutney,
I was doing a cooking class
00:17:10.46\00:17:15.96
with some ladies and two of
them came up to me and said,
00:17:16.00\00:17:19.70
"Aileen, can we have a
chutney recipe next week?"
00:17:19.73\00:17:22.77
And I said, "OH for
SURE, we'll do that!"
00:17:22.80\00:17:25.44
And then I went
home and thought what
00:17:25.47\00:17:26.81
do you put in
chutney, so I goggled it.
00:17:26.84\00:17:28.94
Google is a
great friend to have.
00:17:28.98\00:17:31.21
And I goggled it and it
had a lot of sugar in it,
00:17:31.25\00:17:34.82
so I thought, "I'll
put a lot of dates in it."
00:17:34.85\00:17:36.82
I kind of mimicked the
ingredients a little bit
00:17:36.85\00:17:39.49
and I came up with a
recipe that was quite nice.
00:17:39.52\00:17:42.89
So I think most people like
it, so I hope you enjoy it too.
00:17:42.92\00:17:47.83
So we're going to put in a
medium onion, finely sliced
00:17:47.86\00:17:52.73
and diced if you're doing
it by hand; if you're doing it
00:17:52.77\00:17:55.70
in a Thermomix,
just put it in and then
00:17:55.74\00:17:59.64
we're going to put in the
ginger and a couple of tomatoes.
00:17:59.67\00:18:05.55
If you want it more
tomatoey, put in more tomatoes.
00:18:05.58\00:18:09.02
If it's a little bit
sloppy at the other end,
00:18:09.05\00:18:11.15
just add some more
dates - that thickens it up.
00:18:11.19\00:18:16.09
We're going to
put in the dates now.
00:18:16.12\00:18:19.43
So you can fry your
onion in a little bit of water
00:18:19.46\00:18:22.63
if you want to but I
don't think that really changes
00:18:22.66\00:18:24.87
the end result very
much and there's some salt.
00:18:24.90\00:18:27.10
And at the very end,
we'll whiz in some lemon juice.
00:18:28.04\00:18:32.57
The lemon juice gives
it the tang as if it's got
00:18:32.61\00:18:34.81
vinegar in it; the dates
make it taste sweet and the
00:18:34.84\00:18:37.61
ginger just gives it
that zing that I think chutney
00:18:37.65\00:18:41.38
should have but I'm not
the expert on chutney - but I
00:18:41.42\00:18:43.69
think it tastes very good.
00:18:43.72\00:18:45.19
I'm just going to whiz
this up now for a little while
00:18:45.22\00:18:47.96
just to get it combined.
00:18:47.99\00:18:50.36
And I'll cook it
for a little while.
00:18:53.29\00:18:54.93
So you could put it all
in your saucepan and then
00:18:54.96\00:18:57.63
put it in your
blender and then cook it.
00:18:57.67\00:18:59.40
So I'm just going to give
it like a couple of minutes,
00:18:59.43\00:19:03.04
maybe 3 minutes or
4, maybe 4 and put it on
00:19:03.07\00:19:07.31
to about 100 degrees.
00:19:07.34\00:19:09.44
So you'd put it on your
stove and then just cook it
00:19:09.48\00:19:13.08
but stir it all the time.
00:19:13.11\00:19:14.62
The beauty of the Thermomix
is I don't have to stir it.
00:19:14.65\00:19:17.35
So I'm just going to let
that cook while I fashion the
00:19:17.39\00:19:20.69
patties for you so you can
see the patties - how I do them.
00:19:20.72\00:19:24.09
There's a little bit of a
trick to patties that I'd like
00:19:24.13\00:19:27.80
to share with you because
it makes it so much easier
00:19:27.83\00:19:30.83
especially - I'll just get
rid of a few of these dishes.
00:19:30.87\00:19:34.40
If you're going to handle
patties, it's messy - so I just
00:19:39.34\00:19:42.88
put it into a measuring
cup, now that's a 1/4 cup.
00:19:42.91\00:19:45.58
That will make a little patty.
00:19:45.61\00:19:48.12
If you want it a bit
bigger, use a 1/3 cup.
00:19:48.15\00:19:51.39
And it comes out
with a bit of a push.
00:19:53.62\00:19:56.19
You can wet the cup
if you like and that will
00:19:56.22\00:19:59.43
make it like a little bit
easier for it to come out.
00:19:59.46\00:20:03.73
That's a half a cup and the
ones I've made for you already
00:20:03.77\00:20:07.54
have got 1/2 cup quantities,
so you'll be able to see
00:20:07.57\00:20:10.21
how they cook and then if you
want a man-size quarter pounder,
00:20:10.24\00:20:13.98
you use a cup and that
makes a very big patty,
00:20:14.01\00:20:19.25
but that's great for
a burger in a barbeque.
00:20:19.28\00:20:21.68
Once they cook, they're
quite firm, so you can carry
00:20:21.72\00:20:24.29
them around with you.
00:20:24.32\00:20:25.65
Now I'll just get the ones
out that I've cooked for you
00:20:25.69\00:20:27.99
so you can see how I turn them.
00:20:28.02\00:20:31.09
I'll just go to the
oven to get them out.
00:20:33.76\00:20:42.90
Now these have been
cooked on both sides in the oven
00:20:46.74\00:20:49.34
so they're ready to
serve, but just imagine
00:20:49.38\00:20:52.21
that they've only been
cooked on one side and it's time
00:20:52.25\00:20:54.48
to turn them over and
the mixture is quite soft
00:20:54.52\00:20:57.15
so it's going to break up.
00:20:57.19\00:20:58.72
So just put another
piece of baking paper on top
00:20:58.75\00:21:02.56
and then another tray
and pretend you're flipping
00:21:02.59\00:21:05.79
a dehydrated tray and
do it over a clean bench
00:21:05.83\00:21:09.16
because if you drop
them, then you can salvage them
00:21:09.20\00:21:11.87
and just flip it - then
you've flipped the entire batch
00:21:11.90\00:21:16.04
of patties and it's
so much quicker that way.
00:21:16.07\00:21:19.54
And then you can serve
these on a platter with salad
00:21:19.57\00:21:24.88
if you like and I'll cut
into one just so you can see
00:21:24.91\00:21:27.68
what they're like on the inside.
00:21:27.72\00:21:29.38
So we'll just flip them
over a little bit and we'll
00:21:29.42\00:21:33.32
open one up so you can see.
00:21:33.36\00:21:36.12
So you can see that they're
quite firm and you can just
00:21:37.49\00:21:41.00
make little stacks
with them if you like,
00:21:41.03\00:21:43.33
and then when the
chutney is done, we can
00:21:43.37\00:21:45.63
put some chutney over top.
00:21:45.67\00:21:47.84
And they're really quite tasty
and they look normal as well.
00:21:47.87\00:21:53.41
It's important if you've
got children and you decide
00:21:53.44\00:21:55.74
to eat differently - to
make it look like they're normal
00:21:55.78\00:21:58.68
and eating the same as
other people because children
00:21:58.71\00:22:01.95
want to be the same as others.
00:22:01.98\00:22:03.82
For my son, I made some
little cookies once and I sent
00:22:03.85\00:22:07.82
them to school and he
came home and he said,
00:22:07.86\00:22:09.76
"Mom, can you make some
more of those?" and I said,
00:22:09.79\00:22:12.39
"Sure Matt, but I didn't think
you particularly liked them,"
00:22:12.43\00:22:15.06
and he said, "I don't mom,
but they look normal," so that's
00:22:15.10\00:22:18.23
when I realized that if you're
going to make food healthy,
00:22:18.27\00:22:22.14
it's got to look as
wicked as the bad stuff, so that
00:22:22.17\00:22:25.61
everyone is
interested in eating it.
00:22:25.64\00:22:27.71
So I'll just put these
to one side and the chutney
00:22:27.74\00:22:32.28
should just about be done now.
00:22:32.31\00:22:35.48
It's cooking nicely so
we'll just poke it down
00:22:35.75\00:22:40.26
from the sides and give
it a whiz and this is when I
00:22:40.29\00:22:45.06
add the lemon juice.
00:22:45.09\00:22:46.43
If you cook citrus, you will
destroy the vitamin C content,
00:22:46.46\00:22:50.53
and being hot will still destroy
some of it but not as much.
00:22:50.57\00:22:54.57
So we'll just give that a little
00:22:54.60\00:22:56.00
whiz to make it
all nice and smooth.
00:22:56.04\00:22:59.04
And you can have it as chunky
as you like - if you like it
00:23:09.22\00:23:12.02
chunky salsa-type,
chutney will go for the chunky.
00:23:12.05\00:23:18.06
So this is like an
intermediate - not too
00:23:18.09\00:23:22.03
chunky, not too smooth.
00:23:22.06\00:23:23.47
Just pop it over the
burgers and there you have it.
00:23:23.50\00:23:29.80
It looks almost
normal, doesn't it?
00:23:29.84\00:23:31.44
And it does taste
delicious, I hope you enjoy.
00:23:31.47\00:23:34.58
Now this recipe is going to be
on the 3ABN Australia website.
00:23:34.61\00:23:40.18
By the time you get to
look for it, it will be there
00:23:40.22\00:23:42.82
and there are more healthy
recipes in my recipe book.
00:23:42.85\00:23:46.39
So now it's back to
you, thank you Margot.
00:23:46.42\00:23:48.39
Fire up the barbe, I
can't wait for those!
00:23:48.42\00:23:52.59
Did you know there are
more than 300 varieties
00:23:52.63\00:23:56.26
of pulses or beans?
00:23:56.30\00:23:58.20
And each variety has its
own unique nutrition profile.
00:23:58.23\00:24:03.17
So experiment like
Aileen with as many different
00:24:03.20\00:24:06.01
ones as you can.
00:24:06.04\00:24:07.91