If you've just joined
us on Cook:30 for Kids,
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we're cooking up a
storm in the kitchen
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with Toby from Chicago
and Anjali from Arkansas.
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Guys, what's on the menu today?
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We're the cooking basil
pesto with fusilli pasta mango
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with some Asian sesame greens.
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And for dessert,
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we have the delicious
macadamia-peach smoothie.
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This is going to
be good. That's good.
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So we've made
an excellent start,
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we've done the salad.
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The vegetables nearly done,
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the pasta is
probably nearly done,
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we better check on that.
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Let's have a little look.
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So when you want to
check how pasta's done,
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there's something
what Italians use,
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the word they
use called al dente,
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and al dente
means firm to the bite.
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Okay.
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So when you bit it,
you want it to be firm,
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you can try a little bit
of this, it might be hot.
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Okay, we gonna try it.
You gonna try that. Okay.
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I hope it
doesn't burn your hand.
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Oh. It still slip
off, just bite into it.
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And is it firm?
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Yeah.
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It's got, it's firm.
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Does it feel like
it was undercooked?
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Yeah, it looked a
little bit. Just a little bit.
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Yup, so it's
probably just about ready,
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so it's firm to the
bite, but it's not crunchy,
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that's the main thing,
it doesn't have the crunch,
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it's actually pleasant to eat.
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Also pasta, this
will keep cooking
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after we take it out.
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So we want to
basically, you kind of want to,
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if anything undercook
your pasta just a little bit
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'cause even when we
drain, it will keep cooking,
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so we'll
actually drain this out.
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Okay.
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We just turn the
gas off and, Toby,
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can you grab a tea
towel from over there,
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and I'll get you too.
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I'll give you just a
drainer, we got a colander here.
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But these
colanders are really useful
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to drain things.
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You just have to
put it through there.
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That's great.
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I'm draining all the
water out and it's ready to go.
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Here we go, look at that.
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So we want this to be a warm,
it's kind of like a warm meal.
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So that pasta is there and
it's cooked and it's kind of,
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you know, ready to use
now, so that job is done.
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And we're gonna, let's
put over here out of the way
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and it's really
crunch when it's ready.
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So the next job is
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we want to make a
little bit of basil pesto.
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You guys like basil pesto? Yeah.
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So we just gonna throw
some ingredients in the blender.
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You can probably turn that
off, I think it's done there,
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you can see it's
nice and squishy.
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Yeah. Which is great.
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So we're just done, turn it off.
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That's great and, Anjali,
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if you can get that big
white plates from the table...
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Sure. And put it on the
front of the stove there.
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So we're just gonna add
some ingredients into here
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to make some basil pesto.
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So what's this? Basil.
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Basil, yup, you
guys say basil. Yeah.
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We say basil where I come from.
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So this is just a
most amazing fragrant herb.
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So we're just
gonna add some basil
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and we're just gonna rip this
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and this is about
probably two cups worth.
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I'm going to put it
and blend it like that.
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So why do we put this?
Right, let's put over here.
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Okay. We gonna throw
everything in shortly.
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The basil leaf here.
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So some basil, now what
else goes in basil pesto?
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There're some cashew nuts.
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So Toby, you can make
about one cup of them.
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See if you can
find a measuring cup.
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Oh, I got it, I got it.
Here we go, you got it, great.
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Yeah. Measure up
one cup of the basil.
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You can measure up two
tablespoons of olive oil.
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Okay. Just least
amount it should be fine.
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Okay. So if you can just
make two tablespoons of that.
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Okay. Put in here?
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Yeah, you put in there.
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It's great.
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So this is one of
those kind of recipes
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where we're setting
lots of different flavors
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into the blender.
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Is this enough?
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Yup, a bit more I think. Okay.
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So when you buy
basil from the supermarket,
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give me full of
huge amounts of oil
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and lots of parmesan cheese
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but that's
probably about enough.
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I'm going to put in four
tablespoons of lemon juice
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and you're big strong lad,
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so I want you to squeeze
this through your fingers,
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squeeze these lemons
through your fingers,
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so we end up about four
tablespoons of lemon juice,
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so just squeeze into there,
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just, yup, squeeze
it through your fingers.
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It's just a quick
way of doing lemon juice
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which is really good.
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It's great.
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We're going to need
a little bit of water.
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So I'll just
get some water here.
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And, Anjali, if you can measure
in half a teaspoon of salt,
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there's a half
teaspoon measure there.
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Okay.
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Going in.
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And I'll just
double check my recipe.
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Oh, we need to
add a clove of garlic.
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Do we put this in right here?
Yup, put it in, just like that.
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And this is the piece
so what we're gonna be
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basically using to
drizzle on our pasta
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and the
vegetables we've just made.
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Where do we put this?
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Just goes over here, just
put over here by the blender.
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Okay.
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It's great, thrown up here.
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And basically,
that should be enough.
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Okay.
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And then we just
put on here and, Toby,
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if you can push the go button,
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and push the high
button and we'll blend it.
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I think she goes
down a little bit.
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There you go, it's going.
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We'll add a little bit of water.
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How do we go?
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Perfect.
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There we go, look at
that, our own basil pesto,
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how does that look?
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That looks good. Good.
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Okay, so we better get this on.
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So if you want to, and
Toby, pour the pasta on there,
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on that bowl, on this dish.
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And if you can throw
the vegetables on the pasta?
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Sure.
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Oh, cashing out, here we go.
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Cool.
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We bring it
over so we can reach.
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Just spread the...
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We're gonna mix
around, so it doesn't matter.
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Or just get the pan
and kinda tip it on.
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That'd be great.
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Well, Toby, if
you can extract that
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from there and put it on there.
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And then we'll give a
quick mix around shortly.
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Look at that, so
those three ingredients,
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the pasta, the pesto,
you know, is gonna taste good
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and those lovely
roasted vegetables.
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I'll show you how to mix it.
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So when we mix it,
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yup, that should be
enough for now I think.
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So when you kind of stir things,
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you really kinda want
to make little lift things
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when they kind of fall.
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You don't want to
kind of push it down,
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just kinda give it a
bit of mix around like that,
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so that pesto should start to...
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So, Anjali, if you gonna
start just mixing that...
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Just use that spoon,
just kind of mix it around,
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lift it up
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and it will eventually
start coming together.
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Now while you are doing
that, Toby gonna make smoothie,
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we're getting short on time now.
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So we got another
fresh blender which is great.
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And we gonna add some
ingredients into here,
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so if you can get
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some macadamia
milk out of the fridge?
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Okay. It's great.
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So this is a
macadamia peach smoothie
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and macadamia is
a really nice milk,
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and you can make
macadamia milk now
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believe it or not,
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so this is a really lovely milk
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and get instead of
cashew milk or almond milk.
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So if you can pour
in one cup of that.
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Oops, it got water in there.
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Okay. Let's leave that.
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We'll put one cup
of macadamia milk.
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We're also going to add
some macadamia nuts as well.
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So we got some macadamia
nuts. It's a lot of macadamia.
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So it's all that macadamia this.
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And we're going to
add in half a packet,
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so probably about half a cup of,
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probably quarter cup
of macadamias in there.
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And if you go in the
freezer, one on the left,
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there should be some
peaches there as well.
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So adding peaches is a
really nice smooth ingredient.
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So you get frozen peaches,
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if you can't
find frozen peaches,
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then you want to, just
you can freeze your own.
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You get some canned
peaches or some fresh peaches,
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put them in the freezer.
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But having things frozen
gets a really nice texture,
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so the little
perforations on the front.
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We pour in like that.
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Is this well mixed
or do I mix it more?
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That's perfect, I'll
come back to that shortly.
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So if you gonna
throw all those in there
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so about two cups in there.
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So, all right, we're
just gonna throw the banana,
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which will give
it lovely sweetness.
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And I think you might
need some macadamia milk,
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you might go two
cups of macadamia milk,
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'cause it's
probably not going to blend.
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So if you're gonna
throw another cup in.
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All right.
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This is gonna be, I love this,
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and now peach has
a very subtle flavor
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so we don't add too much,
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things like maple syrup to it
'cause it really overpowers it.
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That looks really
good. That looks good.
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And then we'll push the
go button and see that go.
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Everything
blending nice in there.
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Just add a bit more milk
to it and get it going again,
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probably another cup.
00:08:06.31\00:08:07.65
Now I'll come back to
this so it's looking good.
00:08:07.68\00:08:09.22
So when you're
stirring, it looks really good,
00:08:09.25\00:08:10.59
it's a lovely mix
here, it's a lovely blend.
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You want to kind of
let it go naturally,
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you want things to kind
of have height like that.
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Okay. Here we go.
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And we'll finish
later, I'm in the break
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we'll cut chops and
tomatoes up as well.
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And drizzle some
more basil pesto over,
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add some fresh basil to
make it look really beautiful.
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Yup, press the go button. Okay.
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And that smoothie is
nearly finished, here we go.
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You probably add
a bit more moisture
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and maybe go at top of that.
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Here we go.
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And look at that
lovely thick smoothie,
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it's got peaches and macadamias,
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so put in lovely
glass and garnish it
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and it's pretty
much and we are done.
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