If you've just joined
us on Cook:30 for Kids,
00:00:01.36\00:00:02.70
we're cooking up some
amazing dishes in the kitchen
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and that smells awesome.
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Can't wait to try it. So
what's on the menu today?
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We have macaroni vegetable
bake with cheesy cashew sauce.
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And a creamy chia seed pudding.
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And we have with
us Kaitlyn and Zander,
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all the way from Tennessee.
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Okay, where we're up to?
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We've got this
beautiful cashew sauce here
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that looks already runny.
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So I want you to pour
that into the dish, Kaitlyn.
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To here? And we're
gonna pour this in.
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No, into the pan.
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And what happens
when this arrowroot
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and this mixture gets
hot, it goes really thick.
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Pour faster, pour faster.
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Okay, keep stirring, Zander.
So Zander is gonna stir it.
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Keep stirring, stir
harder, stir, stir, stir, stir.
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Get in there with that thing.
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Great, you can
put the jug away now.
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So when you're stirring,
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get going really
hard right to the edges.
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And as you can see,
so do that like that.
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And as you can see,
this is thickening up
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really, really well.
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And while you're doing that,
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we got this macaroni, the pasta.
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I'm gonna drain it
in this drainer here,
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the strainer like this.
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And then, we're
going to put it in,
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and then within a few seconds
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we have our
macaroni vegetable bake.
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You need to give a
really, really good shake
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because you don't want
too much loose water in there,
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and 'cause these pasta
things are kind of wholly,
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they end up with water,
so it's really important
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that we get as much
water out as possible.
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And then we're gonna
simply pour it into there
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and you're gonna mix it around.
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I should
probably use all of that,
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so put that in there
like that and keep mixing,
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keep stirring,
stirring, stirring, stirring.
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Sometimes you might want to add
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a little bit more water.
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Can I stir?
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So we're just gonna
add little bit of water,
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so we can just
keep it nice and thick,
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so you want it
thick but not too gluggy.
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So stir hard, stir hard.
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Can I give it a go there,
putting the gas off over here.
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Lovely, look at that.
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Isn't that
looking nice and creamy?
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I will just give
little bit of a stir here.
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When you stir, you kind
of wanna just get underneath
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and lift it up like that.
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Stirring is a very
important part of cooking.
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Does that look yummy?
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Yeah. Yes.
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Just look at it
and can you smell it?
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Can you smell
that mustardy kind of,
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turmericy kind of a smell?
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This smells really nice. Yeah.
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Exactly, so what we're
gonna do now is put it on the...
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Get this dish here and
we're gonna put it on this.
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So I might do, this
thing is little bit hot.
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I'd hate if you guys get burnt.
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You might wanna get numb to this
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and we're just gonna
spoon it out like this.
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And there you have
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kind of a base
for the pasta bake.
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And you can put
different vegetables,
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different pasta in it.
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Now this red stuff here,
what did I call that before?
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What?
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The red stuff that's in
there, what did I call it?
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Capsicum.
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I know, I keep
getting that wrong,
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'cause where I
come from New Zealand,
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we call it capsicum
but you guys call it...
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Bell pepper. Bell
pepper, that's right.
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So in different
countries, different vegetables
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have different
names, like we have
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the egg plant and aubergine,
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courgette and zucchini,
coriander and cilantro,
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so yeah, it's
really interesting.
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So there we go.
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So what we're
gonna add to this now
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is some breadcrumbs.
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So, you see these
guys, it's breadcrumbs.
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So you wanna sprinkle that over?
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Just slightly, you
wanna hold it really high.
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Yep, go, yep, yep, just go
and sprinkle it over, lovely,
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not too much at a time.
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Just some over here as well.
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And the breadcrumbs and
try wholemeal breadcrumbs
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if you can, and
that would just kind of
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give it a nice taste.
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Then we're just gonna,
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if you wanna grab the
oil spray, Zander, Zander.
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And just give little
bit of spray over here.
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And this will just
help it from burning
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and this just
gives a really nice
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kind of crispy coating to it.
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Whoa!
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On the breadcrumbs,
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so just got to
hold it back a bit,
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hold it little bit
high, lovely, there we go.
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And that will just stop
the breadcrumbs from burning.
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So we're just gonna
put that in the oven,
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so if you can
put that in the oven,
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it's kind of cold up, let me put
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and this thing little warm.
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And we're gonna
broil it or grill it
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just for about five minutes,
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just so the top
becomes nice and kind of,
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you know, just kind of
golden and it kind of goes brown
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and finishes off
really, really nicely.
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I think it's time to finish
off the chia seeds dessert.
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Do you guys wanna go to
fridge and get them out?
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See what's happened?
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But we're also
gonna cut up some fruit
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and if you cut fruit
up on this board here,
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it's gonna taste like onions.
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So we're gonna
flip the board over,
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so we got a fresh side
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and we can have cut our fruit up
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without tasting like
onion, just a small little tip.
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Look at that and
just not many minutes,
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this has become very,
very solid, look at it.
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Look at... Whoa!
Whoa! Careful, whoa!
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You're right. You
can actually tip it up.
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Look at that, it's
very, very stable in here
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which is really
good, so put those there.
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I'm gonna just
cut up some fruits,
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so if you guys wanna get some
blueberries and strawberries.
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So garnishing is
really, really important
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with any kind of
meal, especially desserts.
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So while these are kind
of quite cold as they are,
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we're just gonna
need a couple of berries
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and I'm gonna
absolutely transform them.
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So here we go.
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So look at that
beautiful strawberries.
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So if you wanna
throw, put blueberries
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in each one of them,
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so probably about
four or five blueberries
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and just drop them on.
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I'm just gonna chop
up some strawberries,
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so they look good as well.
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Yep, put it on, it's great.
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So we're just
gonna mix some there,
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just put on about
probably here five strawberries,
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about just kind of put on these.
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Yup, you can help
too, Zander, Zander.
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Zander, sorry.
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And just make it really nice.
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Now as you can see of the size,
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you got a few
little spills there,
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but it's not too bad
we just call that rustic.
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So if something
spill, you call it rustic.
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Now something burns,
that's called chargrilled so.
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There you go.
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Does that look
really, really yummy?
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Yeah.
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That is gonna be
really, really great.
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So yeah, garnishing
is really important,
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so make sure you garnish
stuff, even some strawberries
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or mint's really nice as well
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or fruit on any
kind of dessert can make,
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can transform from something
from looking really good
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to really, really awesome.
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Okay, you wanna put
those back in the fridge?
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We're finished with those.
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So that's our
meal pretty much done.
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All we need to do now
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is pretty much get the
macaroni out of the oven.
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There's still got
a few more minutes,
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so we're gonna
finish that after the break.
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And what I'm gonna
do, I'm just gonna chop up
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some cherry tomatoes and
I'm gonna put them on top
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and that will
absolutely look lovely.
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We'll do that after the break
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and we'll come
back and do that then.
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