If you've just joined
us on Cook:30 for Kids,
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we're having so much
fun here in the kitchen.
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We have Lucy from
Arkansas and Jailey from Iowa.
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What's on the menu, guys?
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Mediterranean chickpea pizza
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with stuffed sun
dried tomato hummus.
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And for dessert there is
mango, papaya and lime sorbet.
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Cool.
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So we've just taken
the pizza out of the oven.
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We've cut it
carefully into slabs
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and put it on
to this board here.
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And now we're
gonna start dressing it
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with our lovely ingredients.
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Good.
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Oops. Isn't it amazing?
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See how this was like
liquid a few minutes ago
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and now it's like a pizza base.
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Isn't it very cool?
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So just make it around here
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so you can just move the
board around a little bit,
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coming through here.
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Get the lemons and
limes out of the way.
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Okay.
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So this is kind of a soft base
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but you can cook it
for about 25-30 minutes
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and you can get like
more of a crispy base.
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So it's just kind of
whatever you want to have.
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So if I give you, Lucy,
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to spoon some
of this stuff here.
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This is our sun
dried tomato hummus,
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under here I'll just do on
for you just to start you off.
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So you kind of want it to
look like something like that,
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kind of like a tomato sauce
would look like on a pizza.
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So you can do
that on all of them.
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That would be great.
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So there you go.
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Go with that.
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I'll put that there for you.
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And we're gonna need to top it,
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so there are some really
nice colorful ingredients.
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So if you can start chopping
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some of these
cherry tomatoes in half.
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Okay. That would be great.
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And we've also got our
lovely vegetables here as well.
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So just, looking good there.
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With this knife?
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Sorry?
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With that knife,
yeah, that would be great.
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Okay.
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Just chop those up.
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So we got lovely
toppings to go on top.
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So this pizza is
actually served warm,
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so we got a warm base,
we got on the cold hummus
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and we've got the
warm vegetables as well.
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You can put it back in the oven
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and give it a
heat up if you want,
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but I find it's just
quite nice being warm.
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Looking good
there, that's awesome.
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Hey, put...
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Get around nicely.
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Keep putting it on.
Yeah, that's looking great.
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And just put a little bit
of green stuff on here as well.
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Okay. Just to
make that look good.
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Please do not put it in my hair.
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I will try not to.
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That would be interesting. Yes.
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Shall we eat you
for dinner instead?
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It's all done there,
you can stop doing that.
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No, thanks.
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We're just gonna
sprinkle these tomatoes on here
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just some colors.
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Isn't it starting
to look beautiful?
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Oh, gorgeous.
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Okay, we're running out of time,
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so you might finish off.
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We'll put some avocado
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and those vegetables on
top of that in the break so...
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Okay, all right. So
we kind of play with that
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well before we finish.
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But now we better
finish the sorbet,
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we're running out of time.
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So if you're going
to get to the fridge
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and get the papaya
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and if you're gonna
get the frozen mango.
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I'm just gonna
flip this board over
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so we can use the other side.
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We've been
chopping vegetables on here,
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when you're chopping fruit,
you want to make sure we're...
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We chop, we're
using a clean surface.
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Thanks a lot. There's a mango.
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And your new name is Luck.
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I'll put a cool
sticker. Thank you so much.
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It's awesome.
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So we've got here a
papaya, look at this.
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Isn't this beautiful?
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So what we're gonna do
is use some fresh papaya
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and we're just
gonna take the skin off.
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We just scrape the seeds out.
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So we're gonna
chop it up into chunks,
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so we've got around
about two cups of this.
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Okay.
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And we're just gonna
put it in the blender.
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And we're gonna
put in the bottom,
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so the blender can
get speed up like that.
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And throw the few
of the mango chunks.
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We're gonna put some mangoes
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so the frozen will
get very nice texture.
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In there, so mango and papaya
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and the really finishing
touch is some fresh lime juice.
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So limes don't have seeds often,
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so we're just gonna squeeze
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about three
tablespoons of lime juice.
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Does that look good? Yes.
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We give it little blend up.
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Perfect for papaya.
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And let's have a look
and see how this goes.
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It's good.
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And look at that lovely
smooth kind of sorbet taste.
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So pour that in
some nice glasses
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and then we'll
be ready to serve.
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I'll get the glasses.
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