Whoa-oh-oh-oh Whoa-oh-oh-oh
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Whoa-oh-oh-oh
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Whoa-oh-oh-oh-oh-oh
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Whoa-oh-oh-oh
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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 Chef Jeremy
Dixon from the Revive Cafes
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in Auckland, New Zealand.
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And today, I'm
going to share with you
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some delicious recipes
that you can cook at home.
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Cook:30 for Kids food is
all about using wholesome,
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whole food, healthy ingredients.
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That way, you can
grow up big and strong
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with lots of
energy and vitality.
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God wants us to
be in good health
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so we can do His
work on this earth.
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And you're not going to
get that eating junk food,
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so healthy food it is.
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Today, I have three
wonderful kids with me.
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Welcome to
Sophia from California,
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Lachlan and Lily from Illinois.
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Thank you for
coming to Cook:30 for Kids.
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We're so excited to be
here. It's great to have you.
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So yeah, welcome along.
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And we're just going to ask them
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a few questions
to get to know them.
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So, Sophia, you
come from California,
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but you originally came from?
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England.
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England! Yes.
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And Sophia's got
an accent like mine.
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So yeah, it's great to
have someone who doesn't speak,
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you know, American like
all the other guys speak.
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So we have a few
different accents here today.
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And, Lachlan, and you come from?
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New Zealand. New Zealand.
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And Lily? I come
from New Zealand too.
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So these guys both
were born in New Zealand
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although they spent some
time in America I believe,
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so welcome along.
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And how old are you? I'm
10, turning 11 in December.
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Ten, turning 11. And you are?
I'm 12, turning 13 in November.
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Turning 13. And you are?
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I just turned 11 two weeks ago.
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Just turned 11 two weeks ago.
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As I understand,
kids always look forward
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to their next
birthday, don't they?
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There's always
that next level up,
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always 10,
turning 11, coming soon.
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So great to have you.
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So firstly, I just
have some questions for you.
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So, Lily, what is
your favorite food?
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That's hard.
There must be something.
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I personally prefer
desserts. You like desserts?
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And what's your
favorite dessert?
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I like custard a lot. Custard.
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On what, on what sort
of thing? Just by itself?
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I love it on my
grandma's fruitcake.
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Oh, wonderful.
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Fruitcake and custard,
that's a good combination.
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And, Lachlan, what
do you like eating?
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Well, I also love my
grandmother's fruitcake.
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All right, grandma's
fruitcake, we've got to try
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this grandma's fruitcake
because it sounds pretty good.
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And what do you
have on it? The custard.
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The custard, okay,
custard and fruitcake goes well.
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And what's your
favorite food, Sophia?
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I like apple pie and custard.
Apple pie and custard, wow.
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I'm going to have to
create a custard sometime
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that's going to be healthy.
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It's great.
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Well, thanks for
joining us today.
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So what is on the menu?
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Today, we're going to be making
a butternut mac cheese platter
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with a creamy coleslaw.
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Sounds delicious. Oh, yeah.
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And for the
dessert, we're going to have
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macadamia cherry ice cream.
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Ice cream!
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Okay, let's get cooking.
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So before we start,
in the restaurant land,
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you need to be prepared.
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You can't just walk
into a messy kitchen
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and start cooking.
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So we got a clear bench,
everything is clear and clean,
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we got pots and pans
on the stove, glasses,
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bowls out, ingredients out.
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Food processor and
blender plugged in,
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boiling water
already boiled in the jug,
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so we've got a head start.
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And are we ready to cook? Yeah.
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Fantastic.
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So we're going to
start with the things
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that are going
to take the longest.
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So do you guys
like mac cheese? Yes.
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Whenever I ask kids,
"What do you like the best?"
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Mac cheese or macaroni
cheese seems to come out on top.
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So here is a
really healthy version
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and we're going to do
like a mac cheese platter.
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So it's not just mac
cheese, we're going to add
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some other
interesting yummy things as well
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to make it more
interesting, colorful,
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and also keep
it healthy for you.
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So the first job is we want
to get this butternut cooking.
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So this is a butternut pumpkin.
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And we're just going
to basically cut in half.
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I'll do the hard
chopping here. Looks cool.
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So you guys seen a
butternut pumpkin before?
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No, I don't think I have. Okay.
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So basically, this end
has seeds in it, in there.
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And this end doesn't,
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so we're just going
to use the top half.
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We can use it later
for soup or something
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and we're going
to just cut it off
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and I will just
take off the skin.
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I've had a
butternut squash but...
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It's the same, same thing, yes.
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A butternut squash
and a butternut pumpkin
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is the same thing.
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My favorite soup is
actually butternut squash soup.
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Butternut squash soup?
Excellent. It's a great dish.
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I don't always
like butternut squash.
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But you will today.
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Okay.
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Hopefully.
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So there we go.
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We'll just get
the tough skin off.
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You can actually
leave the skin on
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if you're roasting the thing.
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But we're going to use it
as kind of like a mushy thing
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to make a very nice sauce
to go with the mac cheese.
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So it's going to end up mush.
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So just gonna, I'm just gonna
cut it into slices like this.
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And, Lachlan, if I can
get you to use this knife...
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You happened to use a big knife?
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Yes. Excellent.
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So basically, get one of these
and just kind of cut into cubes
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like that and
we're going to boil it.
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So we're going to
cut it nice and small,
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so it's gonna
cook really fast, okay?
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So if you can do the same
thing with those ones here.
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Okay.
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And, if you can grab the
jug off the thing there, Sophia?
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Okay.
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I will just start
this element here.
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It's hot, really
hot. Good, excellent.
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So just grab the handle. Okay.
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And just pour
into that pot there.
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That one over there.
Can you reach over there?
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Look at that. Ah,
you're doing awesome.
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You're right,
do you want a hand?
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Now you got there. That's great.
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Isn't it great
little kids holding
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big tools and implements?
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It's good. It's
great to get experience.
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Obviously when you're
cooking in the kitchen at home,
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make sure you got
parents supervising,
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things like
boiling water and knives
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can be very
dangerous, so you just make sure
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you kind of have
parental supervision.
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That's great.
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So we're just going to boil
the butternut for around about
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probably 5 or 10
minutes to make it really soft.
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Good cutting style there.
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So when you're
cutting, what Lachlan's doing
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really well is he is
sliding the knife through.
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And what you want to do
actually to make it easier
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is start with the back.
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You see you kind of
putting the pressure,
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start about half way,
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so the pressure is
kind of going down.
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If you start with the front,
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all your pressure
is here and not here.
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So if you start, so the blade
is kind of halfway on there,
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and then you slide it through
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and it's going to
be easier for you.
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I remember my uncle
Ben taught me to do that.
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Oh, really?
Excellent. That's great.
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Thank you. So see if
you can give it a go.
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So yep, you can
start further forward.
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So you're starting about
here and then slide it through
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like that, yep, and you got
bit more pressure downwards.
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So it's all about physics.
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Yep, that's
cool, slide it through.
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So try and slide it.
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Use the blade, let
the blade do the work.
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Excellent.
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So that's the
first job underway.
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So the second job is you
want to get the macaroni cheese,
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but we're going need water.
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Can you fill it
up with water? Yeah.
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Gonna need some, so if
you can just in the sink can
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just put some hot
water, so put it in the back
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and that should be hot water,
you just empty that in there.
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So we're going to
cook the macaroni cheese
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in some boiling
water, this one here.
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So we're gonna use some
whole wheat macaroni cheese.
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And see this here, it's
basically little elbows,
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and we're going to use
the whole wheat as much...
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Why is whole
wheat better for us?
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Any ideas?
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No, I don't know. I know.
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I think it has less
fat or something like that.
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Right, so less fat. So,
Sophia, what do you think?
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My dad told me when you
have like white pasta...
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Yes.
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All the nutriments
is drained out almost.
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That's right.
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It's all the nutrients,
it's nutrients, not nutriments.
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So well, nutrients, exactly so.
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So when you start
with whole grains,
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you've got all the fiber
and all the vitamins on it,
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and they strip
off the good stuff
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and leave with kind of
white flour or white rice,
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so make sure you've
got the whole grain stuff
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every time you do, it
is much better for you
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and actually tastes very good
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when you've got
lots of flavors on it.
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Awesome.
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So that jug's
back on there boiling?
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Brilliant. So take
a few minutes to go.
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Just got to push
that button there,
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got to warm it up.
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So when that boils,
we can use that for that.
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How is it going
there with the butternut?
00:08:05.01\00:08:06.35
Really good. Cool.
00:08:06.38\00:08:07.98
Nice slices
there. So Chef Jeremy...
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Yes?
00:08:09.38\00:08:10.72
You have a New
Zealand accent, right?
00:08:10.75\00:08:13.05
That's right, a
New Zealand accent.
00:08:13.09\00:08:14.76
Can you say pasta for me? Pasta.
00:08:14.79\00:08:19.69
No, but that's the
pastor at a church.
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That's a pastor.
Now this is the pasta.
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How would you say pastor?
00:08:24.03\00:08:25.37
Pastor. Pastor.
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And how would you say
pastor? No, no, no. Pastor.
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Pastor. Pastor.
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Pastor and you're
pastor, and I'm pastor.
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You're? Pastor.
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Pastor. And you're Pastor.
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All the different
accents, that's a lots of fun.
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Pastor. Okay, next job.
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So we're getting it
underway there, butternut.
00:08:41.58\00:08:43.69
And we're going to
start doing the coleslaw.
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So we're going to
make really rummy coleslaw.
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I used to hate
coleslaw 'cause coleslaw for me
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was like those white stuff
you see in the supermarket,
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just loaded with dressing,
I was just like, "Ugh!"
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But since I've had my
cafes, I discovered you can make
00:08:55.06\00:08:58.43
coleslaw taste
really, really yummy.
00:08:58.47\00:09:01.54
So we're going to make
a really yummy one here.
00:09:01.57\00:09:03.47
So over here, Lily, you can be
00:09:03.51\00:09:05.57
in the coleslaw
making department.
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Okay.
00:09:06.98\00:09:08.31
And what we're going
to do is we're going use
00:09:08.34\00:09:09.68
our food processor here
and we're going to actually
00:09:09.71\00:09:11.65
just make it easier for us.
00:09:11.68\00:09:13.65
And you find in
the drawer of your...
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It came with your food processor
00:09:15.38\00:09:16.72
is really called attachments.
00:09:16.75\00:09:18.09
So this one here is a
slicing blade, so basically,
00:09:18.12\00:09:23.39
we just put that in there
and this in here like this
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and then this one on top,
00:09:26.63\00:09:27.96
and we can start slicing things.
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So that blade will go
around and slice coleslaw.
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This one here is cool
'cause there's adjustment
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so we can make it kind
of either big or small.
00:09:33.17\00:09:34.50
That blade kind of looks
like a part of my dad's juicer.
00:09:34.54\00:09:39.24
True.
00:09:39.27\00:09:40.61
Your dad do a lot
of juicing, does he?
00:09:40.64\00:09:41.98
Yeah. He gave me a juice once.
00:09:42.01\00:09:43.35
It was just full of ginger,
he likes putting ginger in it,
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doesn't he?
00:09:44.75\00:09:46.08
And it's really,
really, really...
00:09:46.11\00:09:47.45
there we go... really, really...
00:09:47.48\00:09:49.65
There we go, so I want
you to get this cabbage.
00:09:49.68\00:09:51.75
So we're going to be
using instead of white cabbage,
00:09:51.79\00:09:53.32
we're going to use red
cabbage because red cabbage
00:09:53.36\00:09:55.42
is actually much
better color, better taste,
00:09:55.46\00:09:58.29
just better all
round, it looks better,
00:09:58.33\00:10:00.03
so I will just kind
of cut it into a shape.
00:10:00.06\00:10:01.93
That does look really cool,
00:10:01.96\00:10:03.30
like with all the
swirls and everything.
00:10:03.33\00:10:04.73
Exactly.
00:10:04.77\00:10:06.10
So colorful this, but
here, and if you can throw that
00:10:06.13\00:10:08.47
into the food processor
00:10:08.50\00:10:12.57
and see how fast that
can make lovely coleslaw.
00:10:12.61\00:10:15.61
Where is the top part? In there.
00:10:15.64\00:10:17.65
The top part thing is...
00:10:17.68\00:10:19.61
Here it is. Here is the pusher.
00:10:19.65\00:10:22.65
So if you can do
that, that would be great.
00:10:22.68\00:10:25.12
Wonderful.
00:10:25.15\00:10:26.49
And, Sophia, if you can
get these carrots prepped,
00:10:26.52\00:10:29.36
so we gonna use some
carrots as well in the coleslaw.
00:10:29.39\00:10:31.83
So if you can just grab that...
00:10:31.86\00:10:33.29
You like using knives? Pardon?
00:10:33.33\00:10:34.96
You can use knives? Yeah.
00:10:35.00\00:10:36.33
Small knife or big knife?
00:10:36.36\00:10:37.70
Doesn't really
matter as long as it cuts.
00:10:37.73\00:10:39.73
Okay, here you
go, so squeeze in here
00:10:39.77\00:10:41.37
between Lily and Lachlan.
00:10:41.40\00:10:42.74
Okay.
00:10:42.77\00:10:44.11
And if you can just
cut the ends off that,
00:10:44.14\00:10:45.47
and both the ends
off, so they are kind of...
00:10:45.51\00:10:47.11
Just so it's kind of
tidy conventional to do it,
00:10:47.14\00:10:49.61
and then if you
can give that to Lily
00:10:49.64\00:10:51.21
and she'll pop it in the thing.
00:10:51.25\00:10:52.58
So we're going to grate
those with a different set.
00:10:52.61\00:10:54.35
No, not yet, now
you chop the ends off
00:10:54.38\00:10:56.18
and then we use
another blade for those.
00:10:56.22\00:10:58.05
I am done grating all of the...
00:10:58.09\00:11:01.06
Brilliant. So
push the off button.
00:11:01.09\00:11:02.82
Okay.
00:11:02.86\00:11:04.19
And...
00:11:04.23\00:11:05.56
I'm making the
Leaning Tower of Squash.
00:11:05.59\00:11:09.60
You're going to be
an architect one day,
00:11:09.63\00:11:10.97
I can tell.
00:11:11.00\00:11:12.33
So we've sliced those.
And what we're going to do?
00:11:12.37\00:11:13.94
We're now going
to grate the carrot.
00:11:13.97\00:11:16.04
So we're just
going leave it in there
00:11:16.07\00:11:17.41
and we're going to
put this grating blade on.
00:11:17.44\00:11:20.08
You can grate and slices
these itself with a knife
00:11:20.11\00:11:23.11
but these machines just
make things so much easier.
00:11:23.14\00:11:26.31
So this has got a
coarse blade on one side
00:11:26.35\00:11:28.18
and a fine one on the other,
so we'll do the coarse blades.
00:11:28.22\00:11:31.15
As you see, this is going
to go around and just grate it.
00:11:31.19\00:11:33.59
And if you can do the same thing
00:11:33.62\00:11:34.96
and we'll grate
those little carrots.
00:11:34.99\00:11:36.99
Put them on the top.
00:11:37.03\00:11:39.89
Awesome. Great, back to line.
00:11:39.93\00:11:43.06
Making another construction?
00:11:43.10\00:11:44.43
We're going to cook these,
00:11:44.47\00:11:45.80
if you can put those
in the boiling water?
00:11:45.83\00:11:47.47
Okay.
00:11:47.50\00:11:49.10
And this macaroni,
00:11:49.14\00:11:51.47
this water here
is now boiled, so...
00:11:51.51\00:11:52.87
Doesn't taste bad. You're right.
00:11:52.91\00:11:54.61
We're going to put the
macaroni cheese in here,
00:11:54.64\00:11:57.38
or the pasta, or
the pasta, or the...
00:11:57.41\00:12:00.45
Pasta.
00:12:00.48\00:12:01.82
Hot pasta, whatever,
00:12:01.85\00:12:03.18
everyone calls it
something different.
00:12:03.22\00:12:04.89
And we're just
going to pour it in
00:12:04.92\00:12:07.29
and follow the
packet instructions.
00:12:07.32\00:12:09.22
A general rule of the thumb
is 8 to 10 minutes for pasta.
00:12:09.26\00:12:11.76
This is five to seven so
this is kind of a small one,
00:12:11.79\00:12:14.46
so we're going
to put it in there
00:12:14.50\00:12:15.83
in the boiling water
and then it will take about
00:12:15.86\00:12:17.20
probably five to seven
to eight minutes to cook.
00:12:17.23\00:12:20.07
Lovely.
00:12:20.10\00:12:21.57
So I'll show you a
trick, when you put things
00:12:21.60\00:12:22.94
in boiling water, you
want to lift it above it
00:12:22.97\00:12:26.31
because if it drops a
long way, it's going to splash.
00:12:26.34\00:12:29.24
First, you kind of drop it
00:12:29.28\00:12:30.65
and then pull
your hands quickly.
00:12:30.68\00:12:32.01
That's the trick to
get that without getting
00:12:32.05\00:12:33.75
boiling water
on you, so down low
00:12:33.78\00:12:35.48
and then you pull
your hands really quickly.
00:12:35.52\00:12:36.85
How's that? Cool.
00:12:36.89\00:12:39.89
That's great. Can
I throw this away?
00:12:39.92\00:12:41.66
Yes, you can throw that
away, the ends of the carrots.
00:12:41.69\00:12:43.09
It's a good plan.
00:12:43.12\00:12:44.46
So we got those
beautiful vegetables here.
00:12:44.49\00:12:47.36
Let's just pop this out
and see what's in there.
00:12:47.40\00:12:49.30
There's a few leaf there.
00:12:49.33\00:12:50.67
That inevitably
happens with these machines.
00:12:50.70\00:12:52.87
Can I eat one?
00:12:52.90\00:12:54.24
Sure. Go for it.
00:12:54.27\00:12:55.74
These are organic carrots,
so we haven't peeled them,
00:12:55.77\00:12:57.71
we've just washed them,
00:12:57.74\00:12:59.07
so carrots are nice and crunchy.
00:12:59.11\00:13:00.98
Can I please try the
squash? Yeah. Try the squash.
00:13:01.01\00:13:03.24
Give it a go.
00:13:03.28\00:13:04.65
What's it like? Good.
00:13:04.68\00:13:06.92
We actually have
a salad at my cafes
00:13:06.95\00:13:09.65
that we actually grate
pumpkin or butternut squash
00:13:09.68\00:13:12.59
into the salad
and serve with this,
00:13:12.62\00:13:13.96
so it's really,
really nice, so...
00:13:13.99\00:13:15.32
Good? It's really good.
00:13:15.36\00:13:16.69
You probably generally
want to cook them most times
00:13:16.73\00:13:18.06
but as it's
grated, it can be good.
00:13:18.09\00:13:20.10
What's it like? Good?
00:13:20.13\00:13:21.83
It's kind of dry. Yeah, it is.
00:13:21.86\00:13:24.60
When it is really,
really fine, it's actually nice.
00:13:24.63\00:13:26.67
So, you guys, wash your hands
after you've tried something,
00:13:26.70\00:13:28.10
of course, so we don't
wanna transfer any germs.
00:13:28.14\00:13:32.24
We're making excellent progress.
00:13:32.27\00:13:33.61
So if you want
to grab this out...
00:13:33.64\00:13:36.21
Okay, you can wash
your hands, I'll carry on.
00:13:36.24\00:13:38.21
We're going to put
this in the bowl here
00:13:38.25\00:13:40.32
and I'm going to start
making this lovely coleslaw.
00:13:40.35\00:13:43.28
The secret to any
kind of salad or coleslaw
00:13:43.32\00:13:45.45
is making a
really good dressing.
00:13:45.49\00:13:48.79
So we're just going to put
some really lovely ingredients
00:13:48.82\00:13:50.66
into here to make a dressing.
00:13:50.69\00:13:52.13
One of my favorite
dressing bases is tahini.
00:13:52.16\00:13:56.03
Any of you here
know what tahini is?
00:13:56.06\00:13:58.13
No.
00:13:58.17\00:13:59.50
Tahini is sesame seed paste.
00:13:59.53\00:14:01.87
So a little sesame
seeds, just ground up,
00:14:01.90\00:14:04.37
and it makes a really
nice base for a dressing.
00:14:04.41\00:14:07.44
It doesn't look good.
Looks like peanut butter.
00:14:07.48\00:14:09.74
The color looks
like peanut butter.
00:14:09.78\00:14:11.11
You can use it in a
toast instead of peanut butter.
00:14:11.15\00:14:12.48
Like gone off peanut butter.
00:14:12.51\00:14:15.45
It's actually
nothing wrong with it.
00:14:15.48\00:14:17.09
So there's some
peanut, that so gonna do that.
00:14:17.12\00:14:19.25
And actually, I will get...
00:14:19.29\00:14:20.69
Sophia, if you can
be the stirrer for this.
00:14:20.72\00:14:22.79
If you can just stir
this and we're going to put
00:14:22.82\00:14:24.73
in some lemon juice.
00:14:24.76\00:14:27.23
Smells like peanut
butter. It does, yes.
00:14:27.26\00:14:29.46
So Lachlan or Lily, if you can
squeeze some lemons in there?
00:14:29.50\00:14:33.34
Okay.
00:14:33.37\00:14:34.70
So basically, we want to
squeeze it through the finger,
00:14:34.74\00:14:36.07
see these seeds here?
00:14:36.10\00:14:37.44
Yep. We don't want them
00:14:37.47\00:14:38.81
so basically just hold up there,
00:14:38.84\00:14:40.18
your fingers just a
little bit of gap and squeeze it
00:14:40.21\00:14:41.94
through there, and
squeeze them into the bowl
00:14:41.98\00:14:44.91
that Sophia is stirring.
00:14:44.95\00:14:46.28
Okay.
00:14:46.31\00:14:47.65
Again, a little bit of
honey, you could use agave
00:14:47.68\00:14:49.02
or any other kind of
healthy sweetener as well.
00:14:49.05\00:14:51.05
So put a
tablespoon of it in there.
00:14:51.09\00:14:53.05
This kind of reminds me of
00:14:53.09\00:14:54.59
my Uncle James'
peanut butter paste
00:14:54.62\00:14:56.32
that he makes, homemade.
00:14:56.36\00:14:57.69
Oh, really?
00:14:57.73\00:14:59.06
He gets a big
blob of peanut butter,
00:14:59.09\00:15:00.83
add some sort of pop and
then some honey and then...
00:15:00.86\00:15:04.67
Really? Makes his
own kind of spread.
00:15:04.70\00:15:06.40
That's amazing.
Tastes really good.
00:15:06.43\00:15:08.70
So we're going to add a
quarter teaspoon of salt.
00:15:08.74\00:15:12.14
This looks good actually.
00:15:12.17\00:15:14.48
And also for this one
here, we're actually going
00:15:14.51\00:15:16.08
to make lemongrass,
00:15:16.11\00:15:17.45
so we've got
some lemongrass paste.
00:15:17.48\00:15:19.05
You can get
lemongrass at the supermarket
00:15:19.08\00:15:20.52
in these lovely little tubes.
00:15:20.55\00:15:21.88
So we're going to squeeze
two tablespoons of this one,
00:15:21.92\00:15:24.32
that's going to give
it a really lovely flavor.
00:15:24.35\00:15:25.82
How do you know if
it's two tablespoons?
00:15:25.85\00:15:28.09
I'm just guessing,
00:15:28.12\00:15:29.46
so you probably
want to measure it.
00:15:29.49\00:15:30.83
I'm kind of experienced.
00:15:30.86\00:15:32.19
Why isn't it coming out? Oh!
00:15:32.23\00:15:35.16
Coming out in the end.
00:15:35.20\00:15:36.53
There's obviously
bit of stuff there,
00:15:36.56\00:15:37.90
so keep mixing that.
00:15:37.93\00:15:39.27
It looks like wasabi.
It does look like wasabi.
00:15:39.30\00:15:41.70
So I'm going to add a
little bit of water as well.
00:15:41.74\00:15:44.34
So generally with dressing,
00:15:44.37\00:15:46.44
you generally add
huge amounts of oil.
00:15:46.47\00:15:47.81
This is a really nice
way to make a dressing.
00:15:47.84\00:15:50.81
So keep stirring really fast,
00:15:50.85\00:15:52.55
so that will eventually
turn into a smooth paste.
00:15:52.58\00:15:54.12
See, it's looking kind
of separate at the moment.
00:15:54.15\00:15:56.18
Keep stirring, That will
eventually turn into a smooth,
00:15:56.22\00:15:58.42
smooth dressing
that will mingle through
00:15:58.45\00:16:00.69
this coleslaw
which is very delicious.
00:16:00.72\00:16:03.96
I'm also going
to add some celery.
00:16:03.99\00:16:05.33
So, Lachlan, if you can be
my celery chopper over here.
00:16:05.36\00:16:08.46
Nice job on the
onions, on the lemons.
00:16:08.50\00:16:13.60
So, Lachlan, if you want to just
00:16:13.64\00:16:15.00
put some slices of celery in.
00:16:15.04\00:16:16.91
Okay.
00:16:16.94\00:16:18.41
Actually, we could
slice this in the machine
00:16:18.44\00:16:19.87
but it's kind of finished now.
00:16:19.91\00:16:21.24
But if you can just slice
this just we got celery here,
00:16:21.28\00:16:23.35
just slice it into thin slices.
00:16:23.38\00:16:25.78
And I'll just put
it in the coleslaw
00:16:25.81\00:16:27.22
and celery gives it a
really, really lovely crunch.
00:16:27.25\00:16:30.35
Okay. Keep stirring.
00:16:30.39\00:16:32.22
Probably a little
bit more water in there.
00:16:32.25\00:16:33.79
So just kind of add
water probably about
00:16:33.82\00:16:35.36
two tablespoons at
the starting point,
00:16:35.39\00:16:37.39
so keep stirring
until we got a nice,
00:16:37.43\00:16:38.76
nice texture.
00:16:38.79\00:16:40.13
So stir, stir fast, stir fast,
00:16:40.16\00:16:41.50
and it will be a
really, really lovely dressing.
00:16:41.53\00:16:44.43