Whoa-oh-oh-oh
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Whoa-oh-oh-oh, whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Whoa-oh-oh-oh,
whoa-oh-oh-oh-oh-oh
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Yay!
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Welcome to Cook:30 for Kids.
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I'm Jeremy Dixon
from the Revive Cafes
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in Auckland, New Zealand.
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Now I'm usually used to
working with adult chefs
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who have got
degrees and qualification
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and are very, very
old and experienced,
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but did you know
that all my recipes
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can actually be cooked by kids.
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So I'm gonna show you today
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how you can cook these
great, restaurant quality dishes
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in your very own home kitchen.
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Today on Cook:30 with Kids
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we have two
amazing guests with us.
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We have Jailey and Lucy.
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Welcome to Cook:30 for
Kids. We are happy to be here.
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Great, so firstly,
Jailey, where do you come from?
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I come from Iowa.
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Fantastic, and Lucy?
I come from Arkansas.
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Arkansas, well,
both two different states
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of America that's great
and you live on a farm, Lucy?
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Yes, I do and I really
like it. Wonderful, do you...
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Really, and what sort of animals
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do you have on your farm?
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Well, I have donkeys,
and horses, and chickens,
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and cats, and dogs.
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Well, do you feed them
and get involved in it?
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Of course, yes, I do.
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Oh, that's fantastic
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and what are your
favorite subjects at school?
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Well, I think I like
everything except for math.
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Everything except for math,
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aha, you will
like maths one day.
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What about you,
Jailey? What do you get up to?
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I love reading.
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Reading, great. Yes,
and I'm kind of like math.
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You kind of like
maths, okay, great.
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And math that can be
fun when you like it,
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so it's great and you do,
do you do any other hobbies
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do you get into?
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Oh, I love horseback riding.
Love horseback riding as well.
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Oh, wonderful so great
being out in the wilderness,
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riding horses, it's
brilliant, isn't it?
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Yeah. Well that's great.
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Well, welcome guys
to Cook:30 for Kids,
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we're gonna have a
fantastic time today.
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We're gonna cook up
a storm in the kitchen,
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so we better check
out what is on the menu.
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Mediterranean chickpea pizza
with sun dried tomato hummus.
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And for dessert there is
mango, papaya and lime sobet.
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So do you guys like pizza?
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Yes. Yes.
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Isn't pizza good?
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Yes. Oh, delicious.
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Unfortunately pizza will
give us like heart disease
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and all these
heart borne diseases
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cause it's full
of white flat cheese
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and all these things.
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But today, I have
got a healthy version.
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So I'll teach you how to
make a really awesome pizza
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that is not full of all
these unhealthy ingredients.
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You ready to go?
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Totally. Yes.
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There we go, so we gonna start
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by using
ingredient to chickpea flour,
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and basically
they get chickpeas,
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we got garbanzo beans
and they grind it down
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to make this really,
really fine powdery flour
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and it makes a
really nice chickpea base
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and it's much, much healthier
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than the normal
kind of white flour
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that's all
processed and hybridized
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and everything
you find in shops.
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So you can find
it, kind of in Indian
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and health stores and things,
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so we get going so
basically I will get,
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we gonna make a mix up, so
basically, Lucy, if you can,
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well, let me just
open this pack for you.
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And if you can
measure in, here we go.
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We can measure in
three cups of the flour
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into that bowl there.
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Here is a cup for you.
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Thank you.
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It's great and if you
can find three cups of water,
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you can put three cups of
water in there from the tap.
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Okay.
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Look at that, so it's a
really great ingredient to have,
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you can make fritters,
you can make lots of things
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with chickpea flour.
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It's really, really cool. Yeah.
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That makes it really great,
great base for delicious pizza.
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Look at that, you are doing
a great measuring job there.
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Just a second.
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So what you guys
cook at home, Lucy?
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Cakes and stuff like
that. Cakes and stuff like that.
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Cool, it's awesome. Two.
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What do you like to
cook at home, Jailey?
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Milk chocolate cookies.
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Milk chocolate cookies, okay,
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we have to find
a healthy version
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of one of those for you one day
in the Cook:30 for Kids series.
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I will see if I can make
one on one later program.
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I love that. Three.
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Three, perfect, that's awesome.
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And look you only
spilled a little bit.
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Well, you spill
less than my chefs
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that are trained for five
years at culinary schools.
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Wow, isn't that amazing?
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So if you gonna
put the water in,
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so just put in a little bit,
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probably put
about a third of it in,
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third of the water.
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Okay.
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Yep, and if you can
start mixing that, Lucy,
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if you're gonna
use the chopping board
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so I'll need to come over
here and just mix it here,
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so you can mix around.
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One third? Right, one third.
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So when you're
mixing these kind of flours,
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if you put all the
water in it at once,
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all the flour
kind of go bubbling,
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that's really hard to
get into one fine mixture,
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so you just put little bit
in at a time and keep mixing.
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Go hard, stir it
big, stir it well,
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big and fast, excellent,
that's great, keep stirring.
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Keep moisture in the
bowl, that's important.
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Hopefully yes, I should try.
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And we just gonna
add some mixed herbs
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or Italian seasoning
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so just kind of add around
about half a teaspoon of those.
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Oop, it's raining,
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it's raining,
it's raining on you.
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No, thanks.
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There you go, just to give
a little bit of extra flavor
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and we're also
gonna put in some,
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if you can grab a
half teaspoon of salt,
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put little salt
right over there.
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There's too much in now.
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Behind the
lettuce and it's in there.
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Okay.
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Grab the salt,
half a teaspoon of salt,
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and I'm just gonna put in
bit of tablespoon of olive oil.
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I'll try not to get over
you this time, there you go.
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Throw it in?
Yep, yep, throw it in.
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And if you can
put some water in,
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so put another cup of water
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so when it starts
getting like this,
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you're gonna put
more of water in,
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put another third in.
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Keep mixing, cool and then
when it's kind of stable again,
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then we put the
rest and then mix it up
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to the final stage.
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That's enough.
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Great, so let's get
some of the flour off here.
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I'm really sorry,
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we're trying to
cover you with flour,
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you look like a snowman by then,
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you know, this is what I do.
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All right, so we wanna
cut some vegetables up,
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so on the pizza we gonna
put some lovely vegetables,
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so we wanna keep them underway.
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So if you can just
put that gear out the way.
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Let me just put this
here, perhaps over here.
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If you can chop,
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we're gonna chop some
zucchini up or courgettes,
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what do you
call them in America?
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Zucchini or courgettes?
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Zucchini.
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Okay, we call them
courgettes where I come from,
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so what we wanna do,
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when you cut the ends
off and then we just gonna.
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And we throw them out.
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You can throw them out,
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you gonna put them
in the bin over there.
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Oh, no, no, no, naughty
boy. I'll give it to my donkeys.
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And then we just wanna
cut and slice them like this.
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So just slice
them thinly like that
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on an angle, can you do that?
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I think so.
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Do you need a big
knife or little knife?
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I'll do little.
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Little knife, good
plan, be very careful.
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You keep an eye on everything,
so if you gonna do that.
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And I'll just turn the gas
on. I think it's well mixed.
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This is called multitasking,
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so basically we're
be warming this up,
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we're gonna be
mixing that and chopping up.
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I think this is
pretty much done.
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That's nearly pretty much done
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and see with the
spoon right here.
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Oh, dear. You dropped the spoon.
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Oh, keep mixing, I
won't make you lick it.
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No.
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So here you go,
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the rest of water keep stirring.
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Okay, where do I put this?
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All right, just wipe
in this towel down here.
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Lovely, good plan.
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Nice one, guys.
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Call it lovely.
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Where's your spoon gone?
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It's there, it's in the water,
I'll just get it, just get it.
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No one saw that,
you don't say that,
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no, keep mixing.
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Just a second.
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Okay, great paper towel, lovely,
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very cool.
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Okay, keep mixing,
we have got long to go.
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Here, put it there.
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Lovely, brilliant,
thank you very much,
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put it in the bin.
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Is that good?
00:07:37.35\00:07:38.69
Mix, mix, mix, yep so
put it in there in the pan.
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Goodness, this is
gonna be a watery pizza.
00:07:40.09\00:07:41.42
And we just put a
little bit of olive oil,
00:07:41.46\00:07:42.79
so we're not deep frying,
just putting in a little,
00:07:42.82\00:07:44.46
just a little bit of oil,
00:07:44.49\00:07:46.06
probably a couple of teaspoons
00:07:46.09\00:07:47.56
and just gonna fry
these lovely vegetables out
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that will go on the pizza.
00:07:49.50\00:07:50.83
Yep, throw it in the pan.
00:07:50.87\00:07:53.10
Brilliant.
00:07:53.13\00:07:54.47
All of them?
Yes, yes, all of them.
00:07:54.50\00:07:55.84
This is going to be
rather watery pizza.
00:07:55.87\00:07:59.14
So these, when these,
these get really sweet
00:07:59.17\00:08:01.04
when they cooked up as
well, so that will be wonderful.
00:08:01.08\00:08:03.48
I love zucchini,
they taste wonderful.
00:08:03.51\00:08:04.85
Yes, that's right.
00:08:04.88\00:08:07.45
And if you wanna
get some mushrooms,
00:08:07.48\00:08:08.95
I think you got some
mushrooms floating around.
00:08:08.98\00:08:11.59
Some lovely
fresh butter mushrooms,
00:08:11.62\00:08:13.59
so if you wanna chop out
00:08:13.62\00:08:14.96
say probably
about say seven of them
00:08:14.99\00:08:16.36
and just again just chop them up
00:08:16.39\00:08:17.73
as some of the way
just slice them like that.
00:08:17.76\00:08:21.73
Again be careful
not to cut your fingers.
00:08:21.76\00:08:23.10
I think this is gonna
be a very watery pizza.
00:08:23.13\00:08:25.03
Ah-ah, you wait what happens,
you think it's too watery
00:08:25.07\00:08:28.00
but it's
actually how it should be.
00:08:28.04\00:08:29.47
I know. It's nearly done.
00:08:29.50\00:08:31.14
Just have a look, are
there any lumps in the bottom.
00:08:31.17\00:08:32.51
Oh, that's the oven ups
temperature which is good,
00:08:32.54\00:08:35.21
so just a bit of a stir, yep,
00:08:35.24\00:08:37.21
so you will see there
kind of a few lumps in there,
00:08:37.25\00:08:39.51
there is not too
many but that's so fine,
00:08:39.55\00:08:40.98
they will cook out so
that's perfectly mixed.
00:08:41.02\00:08:42.98
Well done, first job done.
00:08:43.02\00:08:45.65
So if you can oil this,
running out of space here,
00:08:45.69\00:08:50.53
I'll put that over there,
00:08:50.56\00:08:51.89
so if you can put
little bit of oil on that.
00:08:51.93\00:08:53.80
And spread it around with this.
00:08:53.83\00:08:55.63
Spread it around with that, yes,
00:08:55.66\00:08:57.27
so probably about that much,
00:08:57.30\00:08:59.37
so spread that around
evenly and this doesn't stick.
00:08:59.40\00:09:00.74
Please do not get it in my hair.
00:09:00.77\00:09:02.47
I'll try not to
get it in your hair.
00:09:02.50\00:09:03.84
So seven mushrooms?
00:09:03.87\00:09:05.21
So I gave you
about seven mushrooms,
00:09:05.24\00:09:06.57
it's a good number
to use it, isn't it?
00:09:06.61\00:09:07.94
Okay.
00:09:07.98\00:09:09.31
And make sure to brush
00:09:09.34\00:09:10.68
around the edges as
well and the corners
00:09:10.71\00:09:12.05
'cause that's where
it will stick the most.
00:09:12.08\00:09:13.82
So we put this
in this baking pan.
00:09:13.85\00:09:16.15
I made a pizza
once. You made it?
00:09:16.18\00:09:17.52
I couldn't get it out,
because I didn't oil it.
00:09:17.55\00:09:20.46
Oh!
00:09:20.49\00:09:21.86
That was funny, we
just sat there looking at it
00:09:21.89\00:09:24.23
and we couldn't get it out.
00:09:24.26\00:09:26.23
So this will help that,
they're really well smashed.
00:09:26.26\00:09:27.63
I did put water in it.
00:09:27.66\00:09:29.00
Really? Well. To get it out.
00:09:29.03\00:09:30.67
Give it a good brush
00:09:30.70\00:09:32.03
and it will help
with stop sticking,
00:09:32.07\00:09:34.07
just glaze a bit of a stir.
00:09:34.10\00:09:36.04
Please do not.
00:09:36.07\00:09:38.27
I already got
sprayed by that once.
00:09:38.31\00:09:40.34
True. Right there.
00:09:40.38\00:09:41.71
You all right? Not bad.
00:09:41.74\00:09:43.78
Okay, the mushrooms
are nearly finished,
00:09:43.81\00:09:46.01
throw them in as well.
00:09:46.05\00:09:47.75
Yep, let's go, there is plenty,
00:09:47.78\00:09:49.48
I'll just move the
board over a little bit.
00:09:49.52\00:09:51.62
And now, Lucy, if
you can pour that.
00:09:51.65\00:09:54.36
Yeah, I do.
00:09:54.39\00:09:55.72
Thank you, I'll get rid of that.
00:09:55.76\00:09:58.29
Pour that into the tray.
00:09:58.33\00:10:01.90
Long gun Lucy,
that's what my dad calls me.
00:10:01.93\00:10:05.43
So pour it in, lovely.
00:10:05.47\00:10:07.84
Oh, look at that. Oh!
00:10:07.87\00:10:10.61
All in, all in, all in.
00:10:10.64\00:10:12.77
Smell that, it's wonderful.
00:10:12.81\00:10:16.31
Tell, so as you can see
is that look really watery?
00:10:16.34\00:10:19.65
Kind of, yeah. Is
that gonna become a pizza?
00:10:19.68\00:10:22.08
No.
00:10:22.12\00:10:23.75
But it will, that
will let you firm up
00:10:23.79\00:10:25.39
and kind of really nice
crispy kind of pizza base.
00:10:25.42\00:10:27.42
Firm it.
00:10:27.46\00:10:28.79
It will firm up in the
oven, we gonna put in the oven.
00:10:28.82\00:10:31.09
Firm up not firm in.
00:10:31.13\00:10:32.46
Firm up not firm in,
firm up, good thinking.
00:10:32.49\00:10:35.93
Can you open the door, Jailey?
00:10:35.96\00:10:37.83
Top one?
00:10:37.87\00:10:39.20
Top one, yes,
so we have got this
00:10:39.23\00:10:40.74
at 350 Fahrenheit
which is about 180 Centigrade
00:10:40.77\00:10:44.91
and there we go and
that will take around
00:10:44.94\00:10:47.01
about 15 to 20 minutes
00:10:47.04\00:10:48.48
and that will become lovely
and firm as our pizza base,
00:10:48.51\00:10:51.25
so that's the first job
we want to get in the oven
00:10:51.28\00:10:53.11
so it's underway.
00:10:53.15\00:10:54.48
Okay, what about
the mushrooms? I'm done.
00:10:54.52\00:10:56.08
Oh, yeah, put them
in the pan as well.
00:10:56.12\00:10:57.75
Okay.
00:10:57.79\00:10:59.59
These are our lovely
Mediterranean toppings,
00:10:59.62\00:11:02.89
wonderful.
00:11:02.92\00:11:04.29
Having fun so far? Yep.
00:11:04.33\00:11:06.29
It's great and we
will do some onion,
00:11:06.33\00:11:08.30
I'll just start the
onion off 'cause it's...
00:11:08.33\00:11:09.66
We are having a lot of fun.
00:11:09.70\00:11:11.30
So onion we
generally want to basically,
00:11:11.33\00:11:13.23
we'll do about half an onion,
we take the ends off like that
00:11:13.27\00:11:18.41
and peel off the peel.
00:11:18.44\00:11:21.88
This is a hard
part, there we go,
00:11:21.91\00:11:24.85
and onion is
really sweet as well.
00:11:24.88\00:11:26.51
So we got really some
really nice sweet vegetables
00:11:26.55\00:11:28.38
with lots of flavor and
I'll just chop this one up
00:11:28.42\00:11:31.09
I think just to keep underway.
00:11:31.12\00:11:33.02
So I just basically into
nice some nice big chunks.
00:11:33.05\00:11:35.02
So it will look really
nice on the top of our pizza.
00:11:35.06\00:11:38.49
So you can put that, if
you wanna sip right that
00:11:38.53\00:11:39.89
and put it in the pan.
00:11:39.93\00:11:41.60
You make my eyes water.
00:11:41.63\00:11:43.33
Oh, yes, onions do make
your eyes water, don't they?
00:11:43.37\00:11:46.03
So just put it in the pan?
00:11:46.07\00:11:47.40
Put it in the pan, yep,
and give it a jiggle around.
00:11:47.44\00:11:49.27
And, Lucy, if you
can just keep them,
00:11:49.30\00:11:51.87
you can be our chief
stirrer today, how's that?
00:11:51.91\00:11:54.78
Give them a bit
of jiggle around,
00:11:54.81\00:11:56.51
get underneath
them and pull them up.
00:11:56.54\00:11:58.98
I don't want to get burned.
00:11:59.01\00:12:00.95
Shouldn't be too bad,
00:12:00.98\00:12:02.32
just the oil should
soak up pretty quickly
00:12:02.35\00:12:03.69
so stay back and
keep away from it.
00:12:03.72\00:12:06.35
Brilliant, it's a
great start, isn't it?
00:12:06.39\00:12:08.02
So that's on, so the next job
00:12:08.06\00:12:09.82
we're gonna do a
base for the pizza
00:12:09.86\00:12:12.06
and we gonna make a
sun dried tomato pizza.
00:12:12.09\00:12:16.87
Hummus.
00:12:16.90\00:12:18.23
Which, sorry, sun
dried hummus, hummus, yes.
00:12:18.27\00:12:20.44
It's kind of be kind
of the base for the pizza.
00:12:20.47\00:12:24.17
Sound really good? Yes.
00:12:24.21\00:12:25.67
So we're gonna use
our friend, the blender,
00:12:25.71\00:12:28.08
and these blenders
are really good to have,
00:12:28.11\00:12:29.58
you can use them
for making smoothie
00:12:29.61\00:12:31.01
or hummus or things like that.
00:12:31.05\00:12:32.55
So let's gonna fill
some ingredients in there
00:12:32.58\00:12:34.15
and make the hummus.
00:12:34.18\00:12:35.52
Yeah, my family
this Blendtec too.
00:12:35.55\00:12:36.89
There you go,
oh, really Blendtec
00:12:36.92\00:12:38.25
is a good brand to have but
there is lot of another ones
00:12:38.29\00:12:39.69
it's great. Yeah.
00:12:39.72\00:12:41.06
I think you need to
turn this down a little.
00:12:41.09\00:12:43.06
I'll turn it down
a little, good plan.
00:12:43.09\00:12:46.16
Excellent, so we gonna
put some ingredients in here,
00:12:46.19\00:12:48.63
so if you can open
some can of garbanzo beans,
00:12:48.66\00:12:51.40
or chickpeas so we kind of
using chickpeas in the base
00:12:51.43\00:12:54.44
and the topping, the hummus.
00:12:54.47\00:12:57.77
All right can opener,
00:12:57.81\00:12:59.14
see if you can
find a can opener,
00:12:59.17\00:13:00.51
all right there you go.
00:13:00.54\00:13:01.88
See you can open it and drain it
00:13:01.91\00:13:03.24
and put it in the blender.
00:13:03.28\00:13:04.61
I have never used one
of these so I'm totally...
00:13:04.65\00:13:05.98
Oh, really, that
is gonna be exciting,
00:13:06.01\00:13:07.35
see if you can work it out.
00:13:07.38\00:13:08.72
I only use the light sugar one.
00:13:08.75\00:13:10.69
Oh, really. Yeah.
00:13:10.72\00:13:12.42
All right, so basically
you put it on like that,
00:13:12.45\00:13:14.12
clip it on.
00:13:14.16\00:13:15.49
I would not like
to be in this pan.
00:13:15.52\00:13:17.43
Oh, no.
00:13:17.46\00:13:18.79
Too bad for the vegetables.
00:13:18.83\00:13:20.16
So clip it on, and
just tune it that way.
00:13:20.20\00:13:21.53
It's really bad
for the vegetables.
00:13:21.56\00:13:22.90
You got to keep this handle
close together and tune it.
00:13:22.93\00:13:24.47
Okay.
00:13:24.50\00:13:26.50
Americans are very
into electronic stuff,
00:13:26.53\00:13:28.74
aren't they like can openers?
00:13:28.77\00:13:30.11
Yes, we're taking it easy.
00:13:30.14\00:13:31.47
I feel very bad for
them, they're just cut up
00:13:31.51\00:13:32.84
and they're fried,
then we're gonna be eating,
00:13:32.87\00:13:34.44
oh, my goodness.
00:13:34.48\00:13:35.81
Exactly, yep.
00:13:35.84\00:13:37.25
Look at that, see how they
kind of going nice and soft
00:13:37.28\00:13:39.81
and when they start going soft,
00:13:39.85\00:13:41.25
that means they are becoming
really nice and flavorsome.
00:13:41.28\00:13:45.19
So should I do
it all the way or?
00:13:45.22\00:13:46.65
Yep, all the way, stop
and then the little flip out.
00:13:46.69\00:13:51.56
Be careful you
don't cut yourself.
00:13:51.59\00:13:53.46
Oops. Yep.
00:13:53.50\00:13:54.83
And then we will
just tear the lid off.
00:13:54.86\00:13:58.17
Gonna cut my finger
cause this is very sharp,
00:13:58.20\00:13:59.53
so you gotta be careful.
00:13:59.57\00:14:00.90
If you gonna dry,
00:14:00.94\00:14:02.27
just put your hand over
like that and drain it out
00:14:02.30\00:14:03.67
so that the liquid comes out.
00:14:03.71\00:14:05.07
Right there? Okay. Right there.
00:14:05.11\00:14:06.81
So chickpeas are great,
can chickpeas are great thing
00:14:06.84\00:14:09.14
to have in your
cupboard at home.
00:14:09.18\00:14:10.85
Very, very some great uses
00:14:10.88\00:14:12.21
to have in breakfast stir fries,
00:14:12.25\00:14:14.02
great for
hummus, lots of things.
00:14:14.05\00:14:16.38
How's it going
along there, Lucy?
00:14:16.42\00:14:18.49
Having fun?
00:14:18.52\00:14:21.89
Okay, so I'll put a bit
of salt in there as well,
00:14:21.92\00:14:23.63
just to salt them up.
00:14:23.66\00:14:25.29
So we don't need them much
00:14:25.33\00:14:26.66
just probably about
quarter of a teaspoon
00:14:26.70\00:14:30.23
just get them a
little of flavor.
00:14:30.27\00:14:31.83
Garbanzos.
00:14:31.87\00:14:33.20
Garbanzos, put them in there
and make sure you got two cans.
00:14:33.23\00:14:37.11
So there is another can there,
00:14:37.14\00:14:38.47
if you can see if you
can repeat the process.
00:14:38.51\00:14:41.18
Oh, you're so sweet.
00:14:41.21\00:14:43.08
We're also gonna
use to make hummus,
00:14:47.08\00:14:48.42
we want to use tahini
00:14:48.45\00:14:49.78
so we're just making
a basic hummus recipe,
00:14:49.82\00:14:52.09
we're adding sun
dried tomatoes in the end
00:14:52.12\00:14:53.72
to give it the extra flavor.
00:14:53.76\00:14:55.09
So for example you
can make a basic hummus
00:14:55.12\00:14:56.93
and then add sun dried tomatoes,
00:14:56.96\00:14:58.29
you can add pumpkin,
you can add beetroot,
00:14:58.33\00:15:00.20
whatever you want,
00:15:00.23\00:15:01.96
so it's
basically not many recipes,
00:15:02.00\00:15:03.33
you know, you just
take a normal recipe
00:15:03.37\00:15:04.73
and add some cool flavor to it.
00:15:04.77\00:15:06.23
Cool.
00:15:06.27\00:15:07.67
So we gonna have two
tablespoons of tahini,
00:15:07.70\00:15:10.61
and tahini is
just sesame seed paste.
00:15:10.64\00:15:12.64
Looks like peanut
butter, doesn't it?
00:15:12.67\00:15:14.71
Yeah, it's much more...
00:15:14.74\00:15:17.71
It's different, yes,
00:15:17.75\00:15:19.11
and I'm gonna add
in some lemon juice.
00:15:19.15\00:15:22.72
Lemon juice is an
essential ingredient for hummus.
00:15:22.75\00:15:25.45
I'm just gonna squeeze
through my fingers like this.
00:15:25.49\00:15:28.76
You can use a lemon
squeezer if you want
00:15:28.79\00:15:30.29
but, in that way I've
caught the pips in my hand
00:15:30.33\00:15:34.66
and they had end
up in the blender.
00:15:34.70\00:15:37.07
Get this knife out of the way.
00:15:41.94\00:15:43.77
All right, it's getting quieter.
00:15:43.81\00:15:45.17
It's getting quieter, brilliant,
00:15:45.21\00:15:46.54
let's go we're
putting up a little bit more.
00:15:46.57\00:15:48.48
It's getting brown. Yes, merely.
00:15:48.51\00:15:51.25
Brilliant, so you
just want nice and soft,
00:15:51.28\00:15:53.01
you know, those gonna
taste really nice, don't you?
00:15:53.05\00:15:54.98
Yep.
00:15:55.02\00:15:56.99
How's it going?
00:15:57.02\00:15:59.02
Not the greatest.
00:15:59.05\00:16:00.39
Hold the ends close together,
you're doing fantastic there.
00:16:00.42\00:16:02.12
You guys are great cooks,
00:16:02.16\00:16:03.49
can you come and
work for me in my Cafes?
00:16:03.53\00:16:05.59
Oh, my parents probably
wouldn't want me to do that.
00:16:05.63\00:16:09.53
Would you? My
parents would go wild.
00:16:09.56\00:16:11.17
Okay, okay.
00:16:11.20\00:16:13.77
Well, if you ever come
to New Zealand, look me up.
00:16:13.80\00:16:15.14
You can come to my Cafes. Okay.
00:16:15.17\00:16:16.74
You got a Cafes
have you? My house.
00:16:16.77\00:16:18.21
Oh, your house.
Oh, so proud of you.
00:16:18.24\00:16:19.57
I cook in my
house, so it's my Cafes.
00:16:19.61\00:16:21.94
My mom and dad call it something
00:16:21.98\00:16:24.15
I can't remember what.
00:16:24.18\00:16:25.51
Oh, they've got a
name for the kitchen
00:16:25.55\00:16:26.88
that makes it
sound like a restaurant.
00:16:26.92\00:16:28.25
Yeah. Oh, fantastic.
00:16:28.28\00:16:29.62
But it isn't, but we
are not advertising yet.
00:16:29.65\00:16:32.32
We're gonna add
some water as well.
00:16:32.35\00:16:33.72
Can I put it in?
00:16:33.76\00:16:35.82
Yes, put it in, drain them out,
00:16:35.86\00:16:38.26
um, only recipes of this
00:16:38.29\00:16:39.63
are in the
Cook:30 for Kids cookbook
00:16:39.66\00:16:41.03
so you don't need to
take down all the details
00:16:41.06\00:16:42.90
and also on the
Kids Network website.
00:16:42.93\00:16:45.67
So make sure you look it up
if you want the exact recipes.
00:16:45.70\00:16:49.00
So the recipe for the hummus
00:16:49.04\00:16:50.37
we have got two
cans of chickpeas,
00:16:50.41\00:16:51.84
we're gonna use
half teaspoon of salt,
00:16:51.87\00:16:54.78
we will put in as well.
00:16:54.81\00:16:57.18
Put it in? Put those in, yes.
00:16:57.21\00:17:00.38
So why are we using the lemon?
00:17:00.42\00:17:01.75
Four tablespoons of tahini,
00:17:01.78\00:17:03.12
four tablespoons of lemon juice,
00:17:03.15\00:17:04.49
quarter of a cup of water
00:17:04.52\00:17:06.25
and we now need to put
in two cloves of garlic.
00:17:06.29\00:17:08.76
My arm is getting tired.
00:17:08.79\00:17:10.13
So we will just get
some garlic here as well.
00:17:10.16\00:17:13.06
Yes, it does get tired.
00:17:13.09\00:17:14.43
All right, my arm
needs more energy.
00:17:14.46\00:17:18.23
Imagine if
you're working as a chef
00:17:18.27\00:17:19.60
in one of my cafes
doing that all day.
00:17:19.63\00:17:22.10
Oh, dear. Oh, dear.
00:17:22.14\00:17:23.47
You might not live
through the first day.
00:17:23.51\00:17:25.37
Probably not. Cloves of garlic.
00:17:25.41\00:17:27.21
I'll be doing jumping
jacks every now and then.
00:17:27.24\00:17:29.78
You guys like garlic?
00:17:29.81\00:17:32.05
Not exactly, the salt,
00:17:32.08\00:17:34.05
the garlic salt
kind of taste good but...
00:17:34.08\00:17:36.62
There's nothing
like fresh garlic,
00:17:36.65\00:17:37.99
you shouldn't actually taste it,
00:17:38.02\00:17:39.35
it will just
become a hummus flavor
00:17:39.39\00:17:40.72
just makes
everything else taste good.
00:17:40.76\00:17:42.09
Okay.
00:17:42.12\00:17:43.46
So it's quite a
good ingredient to use.
00:17:43.49\00:17:44.83
I'm fine with that.
00:17:44.86\00:17:46.19
And sun dried tomatoes,
these little guys here,
00:17:46.23\00:17:47.86
these are just tomatoes
that are left out in the sun
00:17:47.90\00:17:50.13
and dried for days and
they end up looking like.
00:17:50.17\00:17:54.24
How's your arm
going there? Very good.
00:17:54.27\00:17:56.10
You're doing some
aerobics on the set here.
00:17:56.14\00:17:59.11
We're gonna put some
sun dried tomatoes in,
00:17:59.14\00:18:00.51
say these just little
tomatoes, do you wanna try one?
00:18:00.54\00:18:03.55
Won't poison me?
00:18:03.58\00:18:04.91
No that's fine, do
you wanna try them, Lucy?
00:18:04.95\00:18:06.95
Sun dried tomato? No thanks.
00:18:06.98\00:18:08.32
No thanks.
00:18:08.35\00:18:09.78
They're just
really, really flavorsome
00:18:09.82\00:18:11.19
little more to tomato.
00:18:11.22\00:18:12.55
I have enough in the hummus.
00:18:12.59\00:18:13.92
Good thinking.
00:18:13.96\00:18:15.29
So I will just
put in them as well,
00:18:15.32\00:18:19.33
so we wanna good cup of these.
00:18:19.36\00:18:22.40
You can also get
them in little jars
00:18:22.43\00:18:23.80
and come with oil as well.
00:18:23.83\00:18:25.40
And now if you
want to blend that up,
00:18:25.43\00:18:27.44
press the go button.
00:18:27.47\00:18:29.17
Oh, yes, put lid on this,
probably a good thing to do.
00:18:29.20\00:18:31.11
Yes.
00:18:31.14\00:18:32.47
Put the high button
00:18:32.51\00:18:33.84
and let's go,
ready set go, yes, oh-oh.
00:18:33.88\00:18:36.44
Let's go, it's tuning up.
00:18:40.22\00:18:41.98
Looks like a circle.
00:18:42.02\00:18:43.45
That does look like a circle.
00:18:43.49\00:18:44.95
Right, at least to me.
00:18:44.99\00:18:47.32
Well, I'm gonna stop that,
00:18:47.36\00:18:48.69
and we will put
a bit of water in
00:18:48.72\00:18:50.06
with every batch of hummus
00:18:50.09\00:18:51.43
you need to kind of adjust
the quantities of liquids,
00:18:51.46\00:18:53.53
so we'll just kind
of push that down a bit.
00:18:53.56\00:18:56.93
Let's go again
00:18:56.97\00:18:58.30
and then it'll
eventually start blending.
00:18:58.33\00:18:59.67
Oops, it
happens all of the time.
00:19:06.24\00:19:09.44
So make sure it's off and
we just kind of mix around
00:19:09.48\00:19:11.58
and when the
liquidy stuff gets there,
00:19:11.61\00:19:13.05
it should go okay.
00:19:13.08\00:19:14.85
There you go, that
sounds we need to go.
00:19:14.88\00:19:17.65
Oh-oh, there is
going a lovely red color.
00:19:17.69\00:19:23.09
It's jumping around on here.
00:19:23.12\00:19:26.16
Look at that.
00:19:26.19\00:19:27.53
Stop that,
00:19:31.43\00:19:33.74
and there you go, look at that,
00:19:33.77\00:19:35.10
a lovely hummus
00:19:35.14\00:19:36.47
with a lovely kind of
tomatoey kind of a flavor
00:19:36.50\00:19:38.67
and it's gonna be
really deep flavor
00:19:38.71\00:19:40.11
with those sun dried tomatoes,
they're really intense.
00:19:40.14\00:19:42.34
Sort of come at kind of
that pizza base topping.
00:19:42.38\00:19:44.25
Oh, okay.
00:19:44.28\00:19:45.61
We have made an
awesome start to this meal.
00:19:45.65\00:19:48.25
Can't wait to eat it.
00:19:48.28\00:19:51.35
Even while being in the kitchen
is not one of my hobbies,
00:19:51.39\00:19:53.39
I really like it.
00:19:53.42\00:19:54.76
Excellent, go.
00:19:54.79\00:19:56.12
My favorite part is
to taste this thing.
00:19:56.16\00:19:57.49