Participants: Jill Morikone (Host), Susanne Kirlew & Claudia Kirlew
Series Code: TDY
Program Code: TDY014090A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:06 Hello, friends and welcome 01:08 to another 3ABN Today cooking program. 01:11 I'm Jill Morikone, and with me in the kitchen 01:14 is a friend of long time standing. 01:17 We do not say old, right? 01:19 Friend of long time standing, I'm speaking of Susanne Kirlew 01:22 and she comes all the way from across the pond, 01:26 from England. 01:27 Yes, I do. 01:28 And you've been here before but maybe our friends at home, 01:31 you've never watch the program and you say 01:33 I don't think I know who Susanne is 01:34 and I don't think I know about her, her ministry, 01:37 Kirly-Sue's Kitchen. 01:38 So why don't you tell our friends a little bit, 01:40 how you got involved? 01:41 How God put the passion in your heart 01:43 for plant based eating 01:45 and how you got involved in this ministry? 01:47 Well, I became a vegetarian when I was 18 years old 01:52 which I'm slightly over 21, so that was a while ago. 01:57 And November last year, 02:00 so a year ago at the time of making this program, 02:03 I decided to become a vegan. 02:05 But prior to that I had a written a cookbook 02:09 and I decided, I wanted to-- 02:11 I felt impressed to do a ministry. 02:13 So the ministry is called Kirly-Sue's Kitchen. 02:15 And I decided to-- 02:18 the ministry was to help people to have ideas 02:21 and suggestions on how to eat better and how to-- 02:24 where to start with a plant based diet. 02:26 Because the recipes I do are simple and easy 02:28 because a lot of vegan recipes can be full of ingredients 02:32 you think, where on earth am I gonna go to get those, 02:35 or they can be with ingredients that you're not familiar with 02:38 but the majority of the once I use 02:40 are once that you can find quite easily wherever you go. 02:43 So I decided to start the ministry 02:45 and it's taken off far beyond that I can-- 02:48 more that I could ask or imagine. 02:50 So God has been really good in blessing me. 02:52 So this is my 38th year here at 3ABN. 02:55 And you been coming this is your third time. 02:57 Third time. 02:58 She's been coming and it's a long trip to come 03:00 all the way from England. 03:01 She brings her sister, this time she brought 03:03 two of her sisters, Claudia? 03:06 Yes. Came as well as Audrey. 03:07 Audrey, yes. 03:08 So they both came with her as well, 03:10 just precious woman of God. 03:11 But the beautiful thing I like about your ministry 03:14 is that it appeals to the secular mind. Yes. 03:17 That appeals to even the Non-Church mind. Yeah. 03:20 A lot of times when we have cooking programs 03:21 we have people here who may be 03:23 would appeal to the Church mind but. 03:24 Specifically, your ministry is targeted to the un-Church, 03:28 does that correct? 03:29 Definitely. 03:30 My background within the Church is evangelism, 03:33 I use to be the evangelism Chair 03:35 for the Young People's London Youth Federation in the UK. 03:38 Which is a Seventh-day Adventist organization 03:40 to provide events for young people 03:42 and I was the evangelism chair. 03:43 I've been a student missionary, 03:45 I was a student missionary to Thailand, 03:46 Greece and Nicaragua. 03:48 So I come from a kind of history of evangelism. 03:51 So this, basically, health is the right arm of the gospel 03:55 and the entering wedge, so I thought, 03:57 what better way to continue my evangelism journey 04:00 by helping people with the health message. 04:02 So basically my ministry is the health message. 04:06 Repackaged for the modern un-churched person. 04:09 That's wonderful. 04:10 I love that and it hits a niche 04:13 that a lot of the ministries don't do, 04:14 so that's a beautiful thing 04:16 and she also has several cookbooks. 04:19 One of them is, I don't know if it's the cookbook or not 04:21 because I haven't seen it yet. 04:22 It just coming out, it's "How to Be a Vegan" 04:25 tell us about that. 04:26 That is something that I'm asked so many-- 04:29 so very often. 04:31 You can see there is a graphic of it there. 04:32 Yes. How to Become a Vegan. 04:33 Yes, even one of the eldest from my church he said, 04:37 you know, I'm not a vegan but I'd like to learn 04:39 how to become one, he said, 04:40 I just don't know where to start. 04:42 So he kind of inspired me to write a document-- 04:46 to write a booklet to help people. 04:49 It's kind of a short, easy read, 04:51 step by step guide, saying, right, this is how you begin. 04:55 And it goes over simple terms 04:58 like, there's different types of vegans, 05:00 there's lifestyle vegans, and there's dietary vegans. 05:03 So what's the difference between the two? 05:05 Dietary vegans, your vegan in just what you eat. Okay. 05:08 Lifestyle vegans, there will not wear leather, 05:12 they'll not go into a restaurant 05:14 that doesn't serve just vegan food, 05:17 so they take it to a different level. 05:19 A different level. Yes. 05:20 Absolutely, absolutely. 05:22 I applaud their efforts, 05:23 I would find that quite challenging 05:25 but it's a choice that is available. 05:28 Right. 05:29 So explaining the different terminologies 05:32 that you find when you become a vegan as well, 05:35 just simple things like what you know, 05:37 turbinado is a type of sugar 05:39 and all sorts of different things, 05:41 so it's kind of like a step by step easy read guide 05:44 on when you first want to become vegan, 05:46 how do you began and this helps. 05:48 I love that, you know, 05:49 that we have all those "how to" guides you know, 05:52 they have how to do you know, Microsoft Word, 05:54 how to do you know, they got all of this stuff for computer. 05:56 But this is how to become a vegan 05:58 and I love that, we need that. 06:00 And you have several other cookbooks as well. Yes. 06:02 I know we need to get cooking 06:03 but let's look at those other cookbooks. 06:05 Okay. You have "sweet treats." 06:06 Yes, Kirly-Sue's Sweet Treats. 06:08 Yes, which is-- people like deserts. 06:11 Yes. 06:12 And sometimes as a vegan it can be a bit frustration, 06:15 you think, well, what do I have, 06:17 you can't have ice-cream, you can't have this, 06:18 can't have that, so this is a list of what you can have 06:21 so its got all the difference sweet treats in there. 06:22 That's great. 06:23 And then you have another brand new one 06:25 that's coming out as well. 06:26 Yes. And what's that one called. 06:28 Kirly-Sue's Mid Week Meals. 06:29 Oh. Yes. 06:30 Nice would that have entrees in it or-- 06:32 It's got a whole range different things in there. 06:36 So if you think, right, I want to really go 06:38 all out with the vegan cooking. 06:40 This is the book for you. 06:41 This is the book for you. Yes. 06:43 And the other book, the How to Become a Vegan, 06:45 that one is free, the cookbooks obliviously on sale, 06:47 "How to become a vegan" is free 06:48 because I want people to have information to start. 06:52 Oh, that's great. 06:53 So if people thinking, well, you know, 06:55 funds are tight, you know, I'm under a tight budget 06:57 don't worry, it's free 06:58 just go on my website and you can get it. 07:00 That's wonderful, thank you for that. 07:01 That's the heart of ministry. 07:02 We will give you Kirly-Sue's website 07:06 at the end of the program, 07:07 so you can contact her for yourself. 07:09 Right now you mentioned about sweet treats. 07:11 We are doing all deserts today. 07:14 We're doing all cookies. 07:15 Kirly-Sue's cookies, let's take a look at those recipes. 07:18 We're starting with banana cookies. 07:20 Really good way to use up the bananas 07:22 when they a bit soft or brown. 07:24 You can use them as well. And they become sweet that way. 07:26 Yes. Very sweet. I love that. 07:28 Then we have apple cookies. 07:29 Apple cookies, you can use any variety of apple, 07:31 red, green, in Jamaica you have Otaheite apples, 07:35 you can use any type of apple you like for this one. 07:37 I can't wait to eat them and oatmeal cookies. 07:39 Oatmeal cookies, plain and simple really easy to make. 07:42 Do they have raisins in them? 07:43 They do. Oh, yes. 07:45 Oh, yes. I'm gonna eat them. 07:46 Easy, ginger cookies. 07:47 These are so simple, only go a really small 07:50 and four ingredients in them. 07:52 Three or four ingredients in them, really easy. 07:54 Nice, and cut-out cookies, look at the shape. 07:56 This is the fun cookies. 07:57 Yes, you can make them in any shape you want. 07:59 These are really great for children. 08:01 I love that and the last one gingerbread, 08:03 I love gingerbread. 08:04 But we're doing ladies and gentlemen. 08:06 I thought for in the spirit of equal opportunities 08:09 and equality in diversity. That's right. 08:10 I thought we would have ladies as well as gentlemen. 08:13 I love that, that's great. 08:14 Let's read the first recipe for those banana cookies. 08:17 For that you need. 08:35 Do you know, Susanne, it seems easy. 08:36 That's not a lot of difficult ingredients. 08:38 Not at all. 08:39 And it's stuff that we all would have in our kitchen. 08:41 Absolutely. I like that. 08:42 So what we do, you just put the oats into a bowl, 08:48 just quite easy to do. 08:49 And then you add the flour and stir that together. 08:55 What type of flour do you like to use. 08:57 The flour we use for this one was plain whole wheat flour. 09:02 Okay. Yeah, so it's not self rising. 09:03 Okay. Yeah. 09:06 Now with the bananas what you do 09:08 is you just squash them like that. 09:11 Because then it saves you having to go 09:14 and get the knife. 09:16 These were some I squashed earlier. 09:18 I can see that. 09:19 Yes, so, then you just open them. 09:21 Do you know what that helps 09:23 instead of doing all that mashing work that you do a lot. 09:26 I like that, that makes it a lot easier. 09:27 You do that, if you don't mind opening some. 09:29 I can help. 09:31 And just make sure, that little springy bit 09:32 doesn't come out as well. 09:34 You just do that. 09:36 Well, it won't open here. 09:40 There you go just put those all in. 09:42 It smells nice already. Yeah. 09:48 It does. 09:49 I love bananas anyway. 09:51 And they start to get ripe they get really sweet. 09:53 Really sweet, yes, 09:54 so these because they're already 09:55 mashed you just do that. 09:58 Then you add all of the other ingredients, 10:01 so I'm going to add the non-dairy milk, 10:05 the vanilla... 10:08 the salt, the sugar 10:11 and the only as you can see a tiny amount of sugar. 10:13 Yeah, there is not a lot of all. 10:15 Because the banana is perfectly. 10:16 I like that. Capable of sweetening. 10:18 And the chopped nuts, 10:21 then you stir this all together. 10:26 Nice. 10:28 Almost done 'cause all we're going to do is 10:29 drop it on to the tray, 10:31 put it into the oven and then it's good to go. 10:36 What do you bake it at? 10:37 Now this is a talent because-- 10:39 I wrote it down because I always get mixed up, 10:41 325 Fahrenheit, 170. 10:46 Celsius. Okay. Celsius. 10:47 And Gas Mark 3 if you are in the UK. 10:50 Okay, you guys use Gas Mark? 10:52 Yes, if you have it. 10:53 In England we have either Gas-- 10:55 you can have gas or electric cookers. 10:58 So if it's gas then it will be Gas Mark 11:00 one, two, three, four, five up to six. 11:02 Okay. 11:04 So, yeah. Nice. 11:05 So that's it, they're ready to go, more or less. 11:08 How long do they bake for? 11:10 They bake for-- 11:12 it's basically until they're golden brown, 11:14 so about 15 minutes really, 11:16 if you have a fan assisted or convic-- 11:19 Convictional. Convectional. 11:20 It's quicker. 11:21 Yeah, but all oven are different, 11:23 so sometimes some cook quicker than others, 11:27 but it beyond, it should only take 11:29 about 15-20 minutes and that's it. Nice. 11:31 Then you gets a tray, put the tray here. 11:35 And you've already greased it. 11:36 Yeah, that's got grease on it already. 11:38 We going to do-- 11:39 Now can I ask you how an totally the bananas 11:41 are still in clumps, is that normal or-- 11:42 That's fine, yeah. That's fine. Okay, okay. 11:45 So you just get one big teaspoon full. 11:49 Keep in, that's right. 11:50 Now what you can do if you want them to come out 11:53 a bit rounder 11:54 and look a bit more kind of store bought, 11:58 you can put them into 11:59 you know, they cook the round cookie cutter? Yes. 12:01 You can put the round cookie cutter on that 12:03 and drop it in there, and then just lift it out. 12:05 Yeah, I love it. But just for speed. 12:07 Oh, yeah, that's very nice. 12:08 If you want them to have a more rustic look. 12:11 More home baked look then you just drop them 12:13 on to the tray like that. 12:15 That's great, I love it. And these-- 12:17 Go ahead. 12:18 These are good if you want to have your children 12:21 involved in the kitchen, and some these days, 12:25 children's parties are far most sophisticated 12:28 then when you and I were. 12:29 So it's not just jelly and ice cream any more, 12:31 they usually need some kind of activity, 12:33 so if you wanted to like a baking party for children. 12:36 That would be fun, your kids will love to get into kitchen. 12:38 Because you can give them things to do that quite easy 12:41 like you know, squash the bananas 12:43 mixing again is because it's not that many ingredients. 12:45 Mix it together? I love that. 12:47 Also if you're wanting to make them 12:51 and you want to budget if you are a student 12:52 and you just want to make them, 12:54 this is perfect as well because it's not expensive at all, 12:59 as I was speaking to the lady helping me in the kitchen, 13:02 she says, sometimes bananas in the USA 13:04 sell for 28 cents a pound. 13:06 Yes, they do. 13:07 Yeah, when they're having a sale-- 13:08 We can get in them special. Yeah, if they're on special. 13:10 Yeah. 13:11 And in England sometimes you can get bananas, 13:14 they say, a pound a bowls, 13:15 they have like a bowl like this in the store 13:17 and that they fill it with bananas. That's great. 13:19 One pound. I love that. 13:20 Which is a dollar and 65 cents. 13:22 That's great. 13:23 We got to go to our next recipe 13:25 but first, I want to look at the one we already baked. 13:28 They look wonderful here. 13:29 There is one we prepared earlier. 13:30 You got some mint leaves there, is that mint leaves thrown on? 13:33 Yes, and some banana chips. I like it. 13:35 Dehydrated bananas. 13:36 Yes, and then we have some package here 13:38 so if you want to give them as a gift. 13:40 Ah-ah, I'm gonna pull this open end and try my cookie. 13:44 You can. I like that. 13:45 Because presentation is everything. 13:47 So as you package it like that. I think so. 13:48 That's looks very nice. 13:50 Yes, because sometimes if you have people coming over 13:52 for a dinner party 13:54 or whatever occasion you might want to package them up 13:57 and give it as a gift. 14:01 Oh, this is good. Yes. 14:02 I love the banana, that's wonderful. 14:04 Let's go to apple cookies, you want to read that? 14:06 Sure. 14:31 Very nice. 14:33 And this has-- I like dates and apples. 14:35 Yes. And all nice combination. 14:37 So it's nice and healthy and these things are 14:39 easy to find wherever you are. 14:41 So to start with, you just put some-- 14:44 the chopped nuts into a bowl. 14:46 You using walnuts? 14:48 Yes, for this one we're using walnuts 14:49 but you can use whichever your favorite nuts 14:51 but walnuts seems to work quite well. 14:53 I like walnuts and apples together. Yes. 14:55 Somehow of the combination of the flavors is very nice. 14:58 And in the pan here, I have the chopped apples 15:01 and I put the dates in as well and I've just-- 15:04 it's been here for about say 15:06 just you leave it on for 10-15 minutes. 15:09 So you want to kind of simmer, and so they're soften. 15:12 Yes, soften and yeah, then so it kind of 15:13 reduces down a bit the dates as well. 15:17 So you can see, it's a nice brownish color. 15:20 And okay. 15:21 So to this mixture we're going to add the vanilla... 15:26 a little bit of salt... 15:31 lemon juice. 15:32 Oh, nice is that a fresh lemon juice? 15:34 Yes, fresh lemon. I love that. 15:35 And if you haven't got fresh lemon 15:37 then you know, you use what you have 15:38 but I'm always a great advocate for fresh ingredients, 15:42 where you can get them. 15:43 Because when you use fresh 15:44 it just does half the work for you 15:46 because it already tastes nice. 15:48 That's right. 15:50 Now what we are going to do with this 15:51 is we're going to whiz this in the blender. 15:53 All right. 15:54 Put it to the side so they can see. 15:57 There you go. 15:59 Careful at the one end. 16:00 Then you-- so you put this in to this like that. 16:04 Oh, this is fine, thank you. 16:06 Yeah. 16:09 What type of dates did you use? 16:10 Because they have different types of dates. 16:13 Are these medjool dates or-- 16:15 Medjool dates are preferable. 16:17 They are my favorite. 16:18 I love medjool dates. 16:20 I love medjool dates because-- you switch this off. 16:21 Medjool dates are preferable but whatever ones you can get 16:25 but medjool are good because they are so sweet 16:27 to start with but, you only dates in general 16:30 are quite sweet but medjool are the best 16:32 or if you can get organic but whatever you can get. 16:36 So we're just going to blend this on here. 16:38 On here. 16:42 If you don't have a blender, 16:44 you use whatever method you have 16:46 wherever you are in the world 16:47 to kind of basically make this into a bit of a pulp. Okay. 16:51 You can leave some little pieces of the apple 16:53 if you want to, it's just a kind of make it 16:55 into a consistency so you can combine it with the flour. 16:57 Yeah, so it would be hard although 16:59 the clumps in there to do that. Definately. 17:01 Okay, we want to turn it on here? 17:02 Yup. 17:03 We are low. 17:10 That's it. 17:12 That's all. Simple. 17:13 Yes. 17:14 The vitomix mix very quick work of it. 17:16 So I'm going to put the oats in with the nuts. 17:21 Just give that quick stir. 17:25 And my glamorous assistant here. 17:29 If I can get the lid off, we're be doing good. 17:33 You just stir it all in. 17:34 I like so, smells cooked already. 17:38 It does. Oh, yes. It smells very nice. 17:40 It's a shame television doesn't have a mechanism 17:43 so you can smell it. Yes. 17:44 Because it smells wonderful. 17:45 Maybe in the future. Who knows. 17:47 That's right. 17:49 Try to get all of it out, all the mixture out like so. 17:54 I like that you put the salt in there 17:55 otherwise you might not have even distribution to put dry-- 17:57 Absolutely. Yeah. I like that. 17:59 You put in with the wet ingredients. 18:00 Yeah. There you go. You got it. 18:02 And you stir that all of that together. 18:07 Nice. 18:09 And this is another recipe you can work with your kids, 18:11 you can get them in kitchen and-- Absolutely. 18:13 Yeah. 18:15 So just stir that until this is all combined 18:17 as you see, it's all coming together nicely. 18:20 Flavors and smells as well. 18:22 Smell definitely coming, I can call that. Yes. 18:26 And then-- 18:30 You would put it on your pan. 18:31 Yes. We got to put it on our pan. 18:32 But what we're going to do is take out handfuls 18:35 and roll them, flatten them. 18:37 Okay. And put them on the pan. 18:39 All right. 18:43 So we just hang on a sec 18:44 'cause we just waiting for the pan to come across. 18:48 Okay. So I can-- 18:49 And what would we while we wait for the pan there, 18:51 what would we bake it at? 18:53 We'll bake it at 325 degrees Fahrenheit, 18:58 170 degrees Celsius and Gas Mark 3. 19:02 So you have to keep going because, you see, 19:04 you don't want any little dry patches. 19:06 I can see that. 19:07 So you just make sure all that is combined 19:10 and if, while you are bending it 19:12 there was a little piece of apple 19:13 that no problem at all. 19:15 But let me see if I can get a little bit 19:16 more mixture off just that. 19:17 Is it just a dry there. Yeah. 19:19 Just a tiny bit, 19:21 there is plenty of mixture in here. 19:23 Because this is a fancy blender. 19:25 Because this is a fancy blender it's harder to get it, 19:29 slightly harder to get it out. 19:30 Where you know, you can get a little bit 19:32 more mixture out here. 19:33 Yeah. 19:34 There we go, we got some more out. 19:37 I think we're doing a quite well actually. 19:38 Okay. 19:39 So little bit more, don't want to waste any. 19:41 That's right. 19:43 And I think Audrey has a pan here so let's get the pan. 19:45 Yeah. Thank you so much. 19:47 Thank you, Audrey. That's wonderful. 19:51 All right. Now we got the pan. 19:52 Praise the Lord for sisters. 19:54 Yes. 19:55 And then I have three of them, praise God. 19:58 That's wonderful. Yeah. 20:00 Okay. 20:01 And what we do now-- 20:05 We just fold it in the bowl, roll them you say? 20:07 Yup. 20:09 Now these happened to exact measurements. 20:12 Yeah. 20:14 You just take out. 20:16 About a just over a tablespoon I guess. 20:20 Nice. 20:21 You juts make them nice and pretty. 20:22 Oh, yeah. 20:25 Very nice. Place on that. 20:26 And we bake them half an hour, it's at 30 minutes. Yes. 20:29 Yeah, but keep an eye of them 20:30 because they do cook quite quickly. 20:32 Okay. 20:33 And obviously, if you make them thinner 20:34 because some people press them down, 20:36 they will cook a little quicker. Okay. 20:38 So you have to just watch to make sure. 20:39 Yes. And that's it, done. 20:42 That's perfect. Yeah. 20:43 We have some already baked over here with the apples. 20:46 Here, some already prepared earlier. 20:47 I love that. Yeah. 20:48 And you have some in the little bag as well. 20:50 Yes, so you can present them like that as well. 20:52 So as a gift or yeah, they're also good, 20:56 say you're visiting somebody who's ill, 20:58 and you want to take them a nice gift 21:00 and you know, you don't want you're not sure what to get. 21:02 Most people like cookies anyway. 21:04 People do like cookies. 21:05 I'm gonna snitch a cookie from right here. 21:06 Yeah, you snitch one. 21:09 Let's try this. 21:14 Isn't that good? 21:15 Good. Absolutely. 21:17 Very, very good. You have to try this at home. 21:19 We're having a test to see 21:20 which was the best of all six cookies we're making. 21:23 Right. Okay. 21:24 Then I can tell you, 21:26 the first two were very good, so-- 21:27 Okay, so we can vote-- 21:28 you can vote at the end for your favorite. 21:29 We will vote. 21:32 The cookie challenge. 21:34 There you go. 21:35 And then you just keep going like that 21:36 and fill up the tray that it. 21:38 Really all done. 21:39 Nice I love it. 21:40 Let's go to the next cookie. 21:42 We're going to make oatmeal cookies next. 21:44 Yes. For that we need. 22:18 To me oatmeal cookies are just traditional American 22:21 but you have oatmeal cookies? 22:22 We do, yes. 22:23 Are they traditional English too? 22:25 No. No? 22:26 No, not so-- 22:28 We love oatmeal cookies. Yeah. 22:31 So for this one, 22:33 first of all you add the egg replacer into a small bowl. 22:37 And then you add water to that to activate it. 22:41 Now the egg replacer might be and ingredients 22:43 our friends at home might not always find, so-- 22:46 You may not always find it but you can actually make it, 22:49 it's potatoes starch, soya flour, 22:53 and mix that together or rice flour. 22:56 Okay. So basically, it's just-- 22:58 Equal parts? Yes. 22:59 Potato and rice? Okay. Yes. 23:01 Yeah, that so we use-- 23:03 but to be honest most, yeah, 23:06 not everybody will be able to get it but you can. 23:08 Some countries of the world, it maybe difficult. 23:10 Yeah, yeah, so this what you use instead of egg. 23:13 Yes. 23:14 But if you haven't got egg replacer, 23:16 you could also use banana instead, 23:18 you can just crush one banana 23:20 for this recipe if you can't get it. 23:21 It would give you your binding agent to hold it together. 23:24 Absolutely. 23:25 So you just stir that and I gonna leave that aside 23:28 then into a bowl-- I just move this over aside. 23:32 We put the vegan butter, margarine. Nice. 23:37 And the sugar, in like so, 23:41 and then we gonna cream these together, so they are combined. 23:47 So this is the way you get some daily exercise there. 23:51 I was thinking we get some muscle action going on. 23:53 Yes, this is where you work on your lady abs. 23:57 That's right. 23:58 Or gentlemen abs, it's just not just ladies to cook. 24:00 That's right. 24:01 So as you can see it, you just give it some-- 24:03 Oh, yeah, it's working on it. 24:04 Elbow grease there and it will combine nicely. 24:07 So that what you need. 24:09 So if it's not combining you just need to-- 24:11 Put a little more oomph into it. 24:14 You can use the mixer thing but I just though 24:15 in the spirit of health get a little exercise. 24:18 Yes, that's right. 24:21 There you go see, it doesn't take that long-- 24:23 providing the butter is softened before hand 24:26 over if it's not softened it's going to get. 24:27 It would be a little longer. Yeah. 24:29 And under the studio lights no problem, 24:31 solving and soften the butter. 24:33 Stir that like that, then you add your vanilla... 24:40 and spices... 24:43 baking soda. 24:46 Stir this around, so that all combined 24:49 and you need is important that you make sure 24:52 this is combined properly because you want to make sure 24:54 the ingredients are evenly distributed. 24:56 Through out the dish, 24:58 through out the mixture that is. 25:00 All right. 25:02 Now you can smell the cinnamon. 25:03 I can too, I love that. Yes. 25:06 I like cinnamon with oats, it's good. 25:08 Very nice. 25:11 And then to this we add the oats. 25:14 Now these are quick oats right? 25:16 Yes, they are. 25:18 And we are going to stir that in. 25:20 Let me know. 25:22 Ah, so bit by bit, a little bit of dries 25:25 to mix it together, add them together. 25:30 Not all just dump into together. 25:31 You could do if you're using, one of those fancy stand up. 25:35 Mixers. 25:36 Mixers, yes, then you just fling it all in, 25:39 but if you're using your natural arm... 25:43 then we add the flour. 25:44 All of it or just bit by bit? 25:46 All of it. Okay. 25:47 Yeah. 25:49 All right. 25:51 Now how do you come with the recipes? 25:54 They all come from different inspirations, 25:59 different ones, when I was thinking of-- 26:02 to do a show on cookies, I thought, in America 26:05 they like oatmeal cookies. 26:07 You are so right. We love, okay, okay, this-- 26:10 So I just thought what I tried to do is look out 26:12 what was popular or what people would be familiar with 26:16 and they'll that they will probably already be eating 26:19 that's not plant based and think right, 26:20 what can I make that they will be-- 26:22 because when you're changing form one thing 26:24 to the other, from you know, 26:26 a non-plant base to a plant base diet. 26:29 You need some familiarity. 26:31 So that I decided is to give them some-- 26:35 give people some familiarity. 26:36 So they probably would have heard of oatmeal cookie. 26:38 Oh, right. 26:39 So I thought well, why not do a plant base vegan version. 26:43 That's very important and I like that. 26:45 Add the raisins. About your ministry. 26:46 Thank you. 26:47 Because you know, it showcases-- 26:49 these are recipes, these are ingredients, 26:51 these are things that we are familiar with. 26:53 Absolutely. So it makes a transition easier. 26:56 Easier 'cause if I said if we're going to have 26:58 some acacia berry cookies, people would be 27:02 what in the world is that? 27:04 I mean, a lot of people are familiar 27:05 with the or goji berries. 27:07 Right. 27:08 They find but they're obviously not as popular 27:11 as an apple or oatmeal, so that's why you know, 27:15 try to make the transition easy. 27:17 Yes. 27:19 And everybody is on it 27:21 that's a different stage in their-- 27:23 Journey. Journey. 27:25 So some people they may have been vegan for years 27:27 and thought right, I've done the oatmeal, 27:29 I've done the apple. 27:30 I want something different. I want something different. 27:32 Yeah, but mine is more for those who are starting out. 27:35 Or for those who have been vegan 27:37 and just thought all right, you know, 27:38 I didn't think to make. 27:39 Right. Some cookies like that. 27:41 So yeah, just to make life easy for people. 27:44 Absolutely. That's great. 27:45 That's why I think you know, life is a stress full enough 27:48 so make it easy. 27:51 Make healthy choices easy. Absolutely. 27:52 That's right. Praise the Lord. 27:54 And you can see, we've got nice stir there. 27:56 It is combining, I can see that dough is forming. 28:00 And then we have our sprayed pan again. 28:03 That we prepared earlier. I got here. 28:08 And are we got a measure it like the last one? 28:10 Yeah, we are, we are, 28:12 and I think it needs another quick stir. 28:15 Yeah, just to get 'cause you don't want to 28:17 any patches of flour. 28:18 Of dry. That's right. Yeah. 28:21 Probably we could have done with the slightly bigger bowl 28:23 but this is carry. 28:25 And it's okay. It's working, it's working. 28:27 All right, as you see it's all come together. 28:29 It is. It smells fabulous. Thank you. Oh, yeah. 28:33 Even though it's uncooked, smells very good. 28:37 Oh, yeah. That came together. 28:39 Very nicely and easily as well. 28:42 So then you just take-- 28:46 Tablespoon? 28:50 Nice, huh? Nice. 28:51 You can use what-- I see you have them here, 28:53 cookie scoop. 28:55 Yes. We like cookie scoops. To do that. 28:57 With the release action, I've see those ones. 29:00 You see, I've been to your super markets, haven't you? 29:01 Okay. 29:02 Yeah, you do have them, they're not just as-- 29:04 Popular. Okay. It's very nice. No. 29:07 What are we bake it out here? 29:08 You bake these at 350. Okay. 29:13 Or 108-- 350 degrees Fahrenheit, 29:16 that's 180 degrees Celsius or Gas Mark 4. 29:19 Okay, so they're just a little bit warmer 29:21 then some of the other ones 29:22 and we have some final products here right in the front. 29:25 And I see those cookies, 29:27 and one of them has my name on it. 29:29 It has though, the Jill one is right over there. 29:31 You make sure you-- these do spreads make sure 29:34 there is a little space in between. 29:35 Okay, so when you put them on the pan 29:37 make sure, you give some space. 29:38 There space in between, yes. I'm going just-- 29:40 Go ahead. Grab one here. 29:41 Please try it. 29:47 Nice. Nice, very nice. 29:51 I know you liked it because you said very nice. 29:54 That's right. Not just nice very nice. 29:57 Let's read our next recipe, you want to read that for us? 29:59 I will, for the easy ginger cookies. 30:15 That's simple, only four ingredients. 30:16 Very simple. Yes. 30:18 And making it is even more simple. 30:22 You put all the ingredients into a bowl. 30:25 Now this was self raising flour. 30:27 Self raising in America you call it self rising flour, 30:30 self rising flour and self raising flour 30:32 is exactly the same thing. 30:34 Same thing, okay. Yes. 30:35 The ginger, we've got the ground ginger here, 30:38 the powered stuff but you can also use fresh ginger as well, 30:41 you just need to make sure you, 30:43 watch the amounts that you-- if you're using the fresh one 30:46 because obviously it will give you a little bit of a kick 30:48 and if you got kids. 30:50 Don't want to cause a problem. Yes. 30:52 Okay, so you put those in and stir that around. 30:55 You can smell the ginger. 30:57 I like to combine the dry ingredients, first of all. 31:02 Then you add the butter, like so. 31:08 Nice. 31:10 And work on them, the bicep little bit more. 31:15 Yes. 31:17 Then you get your workouts at the same time. 31:20 Yes, it takes a little while. 31:22 And just not too long for the ingredients to combine, 31:25 so as you can see it's coming together already, 31:28 this is not too bad at all. 31:30 So quite good. So you just keep going. 31:33 If you have a mixer, you can put it in the mixer, 31:36 it doesn't take that long to come together, 31:38 but not everybody have a mixer and some people 31:41 just want the exercise. 31:42 That's right absolutely. 31:43 Exercise is not-- never a bad thing. 31:47 Because a healthy life soul is more than just eating. 31:49 Some people say, it's just diet, 31:51 but it in encompasses your whole-- your whole being. 31:53 So exercise is part of that. 31:55 Well, they say to be healthy it's 70-80% food 32:01 and 20-30% exercise. 32:04 Wow. 32:05 So food pays a massive part in your health, 32:08 'cause some people say, oh, I exercise a lot, 32:12 so that I can eat what I want. 32:14 No. 32:16 Yes, or even the opposite you could say, 32:18 like I need to work on the more exercise part, 32:21 so you could say, well, I'm doing the diet 32:22 but we need the exercise too. 32:24 We need both, yeah, but obviously food pays 32:27 a huge part in that and you have to 32:30 welcome both really. 32:32 Yeah. We need both. 32:33 Because you can eat really healthily and just sit 32:34 on the couch doing nothing 32:36 and that won't really help as much as you want. 32:39 And you can exercise you know, morning, 32:42 noon and night and then eat all sorts of junk, 32:45 that wont help you either. 32:46 It needs to be a balance. 32:48 You see it's coming together here now 32:51 and then you need to kind of-- 32:54 so I put it together in a dough, 32:57 so you can knead need it a little bit. 32:59 All right, I like that. 33:02 Yeah, so I'm going to put my hands in, clean hands. 33:06 As you see. She washed them. 33:07 Oh, yeah, nice, you see want to really it to form. 33:10 You not really need kneading, you're just trying to-- 33:12 Just folding it dough, yeah, that's all you doing, really. 33:17 You see? Nice, oh, yeah. 33:21 Smells good. 33:22 I'm going to need it to gather the way my mama taught me. 33:27 Now you're ancestry is from Jamaica? 33:30 Jamaica, yes. Yeah. Okay. 33:32 Very nice, so your momma would be from Jamaica? 33:35 Yes, she is, yes, and my daddy. 33:40 Yeah, they both-- my mom is from the town, 33:43 she is from the capital, Kingston. 33:44 And my dad is from St. James which is country side. 33:47 Okay, very nice. 33:50 My dad grew up with a lot, with the health message 33:53 he grew up Adventist, 33:54 so he taught me my sisters about healthy eating. 33:58 He is a great advocate for eating lot of fruit 34:02 and for avoiding fast-food. 34:05 My dad thinks fast-food 34:06 should never have been invented. 34:09 Okay. 34:10 I seen them and then they're gonna rise 34:13 because we got the self rising or self raising flour. 34:15 They will a bit, yes. Not a lot. 34:17 A bit so they need to be kind of the size of walnut. 34:20 These, or small plum because in all countries have walnuts. 34:24 This is true. 34:25 Yes, they say the size was small plum 34:27 and then you put them on to the tray, 34:30 like that and then you get the fork, 34:33 and you just press it down gently like that. 34:37 It's a nice fork pattern in the middle. 34:40 Nice I like that. Yeah. 34:42 Just like that. What do we bake it at? 34:44 What temperature? 34:45 We bake this at 180 degrees Celsius 34:49 which is 350 degrees Fahrenheit, Gas Mark 4. 34:52 All right. 34:53 And we have some that are all done over here. 34:55 Yes, and they come out was speckly 34:57 but she was quite pretty as well. 34:58 Very cute. They are. 35:00 No one makes the speckles, is it the ginger? 35:01 The ginger. Yes, in there and the sugar. 35:04 Yes. 35:10 Oh, this is good. 35:12 And once they've backed you make sure 35:13 you put them on a wire rack to cool or cooling rack. 35:19 So that way it stays crunchy, otherwise if you leave them 35:21 on the pan, the pan is hot so they'll continue to cook 35:24 and they can be a bit more chewy. 35:27 If prefer them chewy then feel free to leave them on the pan. 35:29 But really you should be. Oh, I like the crunch. 35:31 Yeah. The crunch is very good. 35:33 It reminds me suddenly of a ginger snack. 35:35 Yes, it is a similar-- Yeah. You have that. 35:37 You know the crunch, you got the ginger flavor, 35:39 oh, that's good. 35:40 Yes, this might be my favorite, I'm not sure yet. 35:43 Okay, we'll see, we'll see. 35:44 The vote is still out, the vote is still out. 35:45 Let's go to the next recipe. 35:47 We're going to make cut-out cookies. 35:49 Yeah. For that we need. 36:12 I like the idea of cut-out cookies 36:14 because they seem fun for parties. 36:15 They are. 36:16 They seems fun for kids, they seem-- 36:18 And you can be really creative with them as well. 36:20 You know, they make whatever type you like really. 36:23 I like that. 36:24 So bring out your creative side. 36:25 Yes, that's wonderful. 36:27 First of all, we're going to add the salt 36:30 and the baking powder to the flour. 36:35 Stir that around just to combine it. 36:38 And we wish we had a bigger bowl again. 36:40 No, we're good. No, we're good. 36:41 Okay. We're good. Yeah. 36:44 Don't tell them. 36:48 All right and it is set that's aside for a moment. 36:51 Okay. Then. 36:54 And your main mixing bowl, you add, the butter. 36:58 That's a vegan butter? Yup, lovely vegan butter. 37:01 And you need the sugar. And the sugar, I like to stir. 37:06 And you're going to cream this together. 37:08 So again you're going to have your exercise, 37:11 so you can cook and exercise at the same time too. 37:14 Yes. That's great. 37:16 There you go. 37:17 And helps a bit soften, that makes even better. 37:19 Oh, it definitely soften the butter first 37:21 'cause otherwise you just create problems for yourself 37:23 or if you're using a mixer then you know, 37:25 it still makes it easier if it is softened first. 37:27 You do that. Nice. 37:30 Oh, yeah. All right, so. 37:32 Then you're going to add the egg replacer to the water. 37:40 Nice. 37:41 And just stir that around with the fork. 37:45 Just to combine it and get to activate it. 37:47 Now when you add it before you let it rest 37:49 just a couple moments to kind of froth, 37:51 is that important or? 37:53 Yes, so it activate the ingredients, 37:55 to active ingredients in it. 37:56 Yeah. Okay. 37:57 And all of you see want to get the lumps out of this one. 38:00 That would be important. 38:01 You don't want lumpy cut-out cookies. 38:05 No, as nice. Definitely not as nice. 38:08 Yes, so you just keep going with that. 38:11 You want me to do that? Yes, please. 38:16 There is something else. 38:17 Yup, and then we going to add the vanilla to that. 38:20 Okay. As well. 38:25 In the mean time we're going to add the flour 38:27 bit by bit to this, this sugar and butter mixture. 38:34 So you don't want to dump it all in at once. 38:36 Well, you can do, but it just makes it easier 38:39 if you do it bit by bit. 38:40 Yup. 38:42 Yeah, so you can combine this 38:44 as you see it's coming together very nicely. 38:46 I like so. 38:47 Because you're making a dough. 38:49 Yup. There you go. 38:53 Add more flour, you can dump in the rest of the flour. 38:58 And then we're adding the egg replacer as well. 39:02 Still a little lumpy, you see that coming forth? 39:06 I think yeah, you get as many as you can. 39:09 Okay, there is still some lumps in there you know, 39:11 we look pretend that it's lump free. 39:13 Even though it might not be having them. 39:14 What we can do actually because people 39:16 who may have this is pour it. 39:20 But kind of strain a little bit. 39:22 Okay. 39:24 And just leave the lumps behind. 39:26 Okay. There you go. 39:30 We'll see if we can get rid of some of them. 39:33 Then you combine all of this because, 39:36 you're going to make a dough. 39:38 Yes. 39:39 You see the dough is coming together quite nicely. 39:42 Well. 39:44 And you just keep stirring until this is in dough. 39:47 You just get rid of this excess flour. 39:51 And we have dough we prepared earlier. 39:54 How about this we didn't put this in. 39:55 When was that one? 39:56 That was flour for dredging. 39:58 Okay, so we're good. Yeah. Yeah. 39:59 All right. Here is the dough. 40:02 Yeah. 40:06 So you just stretch some flour, on to your work office. 40:11 And there is some more here if you needed. 40:12 Yeah. 40:15 And with the rolling pin and to roll it out. 40:18 Nice. I like that. 40:22 You need to put some ever grease into it. 40:28 And if you haven't got rolling pin, 40:29 you can actually just wash a nice long bottle 40:32 and use a bottle. 40:33 Okay. 40:35 Before that we're rolling pins 40:36 I'm sure most people use a bottle. 40:38 Yes. So you can use a bottle. 40:39 Yes, sure, yeah. Yeah. 40:40 It works just as well. Yes. 40:43 That's great. 40:47 There you go. 40:48 Just roll it out to this about half an inch thick. 40:51 If you don't want it too thick, because biscuits and-- 40:53 Yes. 40:54 That suppose to be, thin and crispy. 40:55 So you want to make this sure that dough is thin. 41:01 Now when you have this with tea? 41:03 Yes. 41:06 Very nice. 41:07 Because we all butuceni. That's right. 41:11 And then we have a collection of-- 41:15 Oh, fun. 41:16 Now these four may look a little girly, 41:19 so we've got the aeroplane for our gentlemen friends, 41:22 Yes, okay. So everybody has a heart. 41:25 So let's start with the heart shape one. 41:28 And then you just wiggle it a little bit 41:30 so it's easy to pick it up. 41:32 And then there you go. 41:35 Place gently on to baking tray and move on to the next one 41:38 go to dough for the sun. 41:40 Push it in, wiggle, ease it around. 41:43 That's nice, I like that. 41:45 So our star bust for sun. Yes. 41:49 The aeroplane for the boys. The gentlemen among us. 41:52 Those who like to fly. 41:58 Very nice. 41:59 You make sure you push it all the way down. 42:03 That's fun, oh, kids will love this. Yes. 42:05 Kitten in the kitchen and taking cut-out shapes 42:08 and my sister has four boys and she does cut-out shapes 42:10 all the time when the boys, they love that. 42:13 If you are not able to buy these cut-out shapes 42:15 you can use a cup and just make circles 42:19 or whatever you can that hold of. 42:21 I've done that for biscuits. Yes. 42:22 Just use a cup. Or if you don't have-- 42:26 If you wanted a different shape you could draw a template 42:29 and make sure it's a pencil side up 42:31 and then just cut round it. 42:32 so you just no, I know everywhere in the world 42:34 doesn't have cookie cutters. 42:36 Right, but you can get something different. 42:38 Yes. Be creative. 42:40 Or if you, you know, 42:41 you've just decided to make them 42:43 and you look in the cabin you think I have no idea 42:45 where the cookie cuts are. 42:47 You can improvise, 42:48 I'll just given you a couple of ideas how to improvise. 42:50 Yes, I like that. Yes. 42:51 And then we have a tulip for our flower. 42:53 Yes. Yes, we do. Something. 42:54 And what are we bake it at? 42:56 We bake them at 350 degrees Celsius. 42:59 Fahrenheit. Fahrenheit. 43:01 Oh, that was good that can't be Celsius. 43:02 350 degree Fahrenheit 43:07 which is 160 degrees Celsius or Gas Mark 4. 43:11 All right, perfect and we have some the shapes 43:13 that we already cut, out. 43:15 Please taste 'cause we still having our cookie challenge 43:17 to see which one you prefer. 43:18 We're having our cookie challenge, oh, yeah. 43:19 I'm gonna take a butterfly, I like butterflies. 43:22 You got some more butterflies going on here. 43:23 We have. 43:30 Nice, I can hear the crunch, 43:31 so obviously we got the crunch right on that one. 43:34 Very nice, oh, that's wonderful. 43:36 You can decorate these as well if you want to. 43:40 With an dried fruit or you know, 43:43 whatever you like you can even put like blue berries on top 43:47 for like example this one, if you had like 43:49 few little blue berries or cut a strawberry in a half 43:52 and put in on the top it'll look beautiful. 43:54 Oh, that would be wonderful. Yes. 43:55 You know, this cookie is sentimental to me 43:58 because I didn't know till I been into it. 44:00 it reminds me of my grandma. 44:02 And every, every holiday time we would get together, 44:05 she would have me and my sister's 44:06 little kids in the kitchen. 44:07 The cookie taste just like what she used to make. 44:10 Oh, so this might be my favorite because of that. 44:13 I love that, very nice. That's sweet. 44:14 Let's go to our last recipe here. 44:16 Yes. 44:17 You want to read our gingerbread, 44:18 ladies and gentlemen. 44:19 Gingerbread ladies and gentlemen. 44:58 I love that these are from the beginning. 45:00 Because you have the little gingerbread. 45:01 They're so cute. 45:02 With the little tie and little women. 45:04 Oh, I love that and the spices in that. 45:06 Yes, yes. That be wonderful. 45:09 So with this you put the almond milk, 45:14 the canola oil, 45:18 and that vanilla and the molasses into a bowl. 45:25 That's gonna give good flavor. I like that one. 45:27 Yes, and it gives it the nice dark rich color as well. 45:31 Nice. 45:33 Right and you make sure that's combine really well. 45:36 So you give it a good stir. 45:40 It was easy to be combined really well 45:41 be fore you add all of the dry ingredients. 45:43 Okay. Okay. 45:44 And the molasses takes the little while to-- 45:46 A little, a little. 45:49 Yeah, so you can see it started to change color there. 45:51 Okay. Smells good. Yes. 45:55 I love that molasses. 45:56 I'm just sure to get it there so you can spin the bowl 45:59 around as well to get some extra 46:00 or you can use a mixer on a low speed 46:04 if you want to speed up the process. 46:07 So as you can see that smell more less combined. 46:10 Then you basically dump in everything else. 46:12 Okay. Well, I come there. So... 46:20 Here goes, ginger, all the spices. 46:27 they sure smell good. They do. 46:31 And you want to do without they push in separately 46:33 for purpose, the sugars? 46:34 Just to say that, you can see. Okay. 46:37 That's all. Perfect. 46:38 And it know for saving one for later. 46:40 No, no, not let just so that we can see all the ingredients 46:44 had to be in taking for striation. 46:47 Just give this a quick stir. Nice. 46:51 So as you can see it's quite wet there 46:53 because we have added the flour as yet. 46:56 And then we will add the flour, 47:00 if you can put the flour in for me please? 47:02 All of it or just bit by bit? Yeah, all the whole. 47:03 Okay. There you go. 47:07 Now as we mix it there you do a lot of logging. 47:11 I do. 47:12 So tell us about that because you're you know, 47:14 when you appeal, we said the un-Church 47:16 tore the secular mind set. 47:18 When you try to appeal to that. 47:20 People are really in to social media and all of that. 47:22 Well, I was inspired by Ellen White. 47:26 Ellen G White, Sister White. 47:28 Who spoke about spreading the gospel 47:30 using all of the modern technology 47:34 that is available to take the gospel around the world. 47:37 so I am-- I have a Youtube channel 47:41 called Kirly-Sue's-- K-I-R-L-Y-Sue, Kirly-Sue's. 47:45 and I have a lots of video-- recipe videos on that. 47:48 Oh, so people can go and they can watch 47:50 how to prepare the food and how to do it, that's great. 47:53 Yes. I like that. 47:54 But I was looking at how can I help more people. 47:57 How can I get more people to know that heath is available 48:02 when you going to plant base diet. 48:04 By coming to Kirly-Sue's Kitchen. 48:06 So I was reading about vlogos 48:09 so a vlog is basically like a blog 48:11 which is back in the day 48:12 that would have been called a diary. 48:14 So it's gone from written to video. 48:16 Yes. 48:17 Well, written in a printed book which would be the dairy. 48:20 Too written online which is a blog. 48:23 Yeah, with a blog but then if you make into a video 48:26 that's called a vlog. 48:28 And I've been vlogging since I've been here 48:31 I've been meaning to do it 48:32 and kind of feeling just slightly over whelming. 48:36 Thinking oh, it's quite a difficult thing to do, 48:39 is it difficult to do. 48:40 No. No. Okay so-- 48:43 Hold that thought let's just move on to this 48:44 and then we keep going with how it's made. 48:46 Yes. So you mix it all-- 48:48 Yes, then you put into the fridge 48:50 in some what do you call this? 48:53 I call it a rainraps. 48:55 Cling rap. Cling rap. 48:56 We call it cling fill. Okay. 48:58 And you put into fridge for an hour or two. 49:04 So that is set a bit and then the extra flour. 49:09 Oh, we're having the egg. 49:11 Well, it's a little bit safe here. 49:13 That are not that's enough for now. 49:14 Nothing we dumped it in the mixture. 49:16 We dumped that was-- That's okay. 49:18 And we make that work. Yeah, that's fine. 49:20 Yeah, at home you would wanted a little more flour. 49:22 Yeah, but this is fine. Okay. 49:24 And I would showing you, then you roll it out. 49:26 Nice. Okay. Yeah. 49:30 It can be a little crumbly so you have to-- 49:33 Be work with it gently. Work with it gently. 49:36 And when you put into the fridge 49:38 that it won't be as crumbly as this one. 49:39 This ones been in the fridge as alone. 49:41 As long as this should be. 49:42 This just a demo to show you how we do it. 49:44 Yeah, that's fine. 49:45 It just gives us an idea which is all we need. 49:46 Absolutely. 49:47 So you've been vlog in since you came? 49:49 I started vlogging, on the morning 49:52 when we were flying out 49:54 so I started off and just said on our way it's four, 49:57 it was 4:20 in the morning. 49:59 I said, on our way to the USA to film the vegan cooking shows 50:03 and I've been vlogging everyday sometimes twice a day 50:06 depending on what-- 50:07 And then people can access that and see that-- 50:08 Yeah. And so we're going to-- 50:10 I'm sorry to hurry you here. It's okay. 50:11 You kind of do shapes. We have different size shapes. 50:14 Yes. So we have-- 50:17 Yeah, I love it. 50:22 And then you put 'em on your baking pan. 50:24 Yep. Like I said. 50:27 And you bake them at, I'm looking at your recipe, 50:29 your 350 Fahrenheit. 50:32 160 Celsius or Gas Mark 4. 50:34 That's correct. Gas Mark 4. Okay. 50:36 Perfect and then you bake 'em for not long 10-12 minutes. 50:40 Yes, and just keep an eye on them. 50:41 I love it, and just show us the fruit rather real quick 50:43 what would we do after they bake with that? 50:45 After they baked... Where's the scissor-- 50:49 And while you cut I'm gonna eat. 50:51 Make a little bow tie for the gentlemen. 50:53 So you just cut it into the bow ties. 50:55 You just cut a triangle out of the bottom like I say. 51:01 And then cut another triangle out of the top like I say. 51:05 Make a bow tie. 51:06 You can see the final product we have here, 51:07 we have bow tie and the little girl has a skirt. 51:10 Yep, so that's just a little bow tie. 51:13 I love that-- Can we eat it up. 51:16 Boy, that's good. 51:17 So once it cooked so then you can put 51:19 bow tie on that. 51:20 Or you can make a little skirt. That's great. 51:23 Right now we're gonna go to Suzanne's address, 51:27 if you want to contact her, 51:28 if you are interested in any of these cookbooks 51:30 you can get lot of them online. 51:32 If you want to follow her vlog or her social media 51:35 or you want these recipes. 51:36 Here's the way that you can do just that. 51:43 If you'd like to know 51:45 more about Kirly-Sue's kitchen ministry 51:47 then you can visit her online at KirlySueskitchen.co.uk. 51:53 That's K-I-R-L-Y S-U-E-S 51:57 Kitchen.co.uk. 52:01 You can visit her on Facebook @Kirly.Sues.Kitchen, 52:06 that's Kirly.Sues.Kitchen. 52:10 Or you can find her on twitter, @KirlySueKitchen, 52:15 again @KirlySueKitchen. 52:19 Contact her today she'd love to hear from you. |
Revised 2015-06-22