Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000021A
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00:01 Whoa-oh-oh-oh, whoa-oh-oh-oh
00:08 Whoa-oh-oh-oh 00:11 Whoa-oh-oh-oh-oh-oh 00:15 Whoa-oh-oh-oh 00:18 Whoa-oh-oh-oh-oh-oh 00:20 Yay! 00:22 Welcome to Cook:30 for Kids. 00:25 I'm Chef Jeremy Dixon 00:27 from the Revive Cafes in Auckland, New Zealand. 00:30 And today I'm gonna share with you some delicious food 00:32 that you can cook in your home kitchen 00:34 that would taste great and be healthy. 00:37 Today we got three very special guests with us. 00:39 We have Sophia from California 00:41 and Lachlan and Lilly from Illinois, 00:43 welcome to Cook:30 for Kids. 00:44 Thank you for having us. Great to be here. 00:46 It's good to have you here, that's awesome. 00:48 So we gonna get to know these guys a bit 00:50 before we start cooking. 00:51 So let's start with Lilly. 00:54 What is your favorite subject in school? 00:57 I personally love art and PE. Art and PE? 01:01 Fantastic and if you've ever drawn 01:02 any really cool painting things? 01:04 Oh, yes I have. 01:06 Yes, what's the best one you've done, 01:08 what does it look like? 01:09 So, I think it's called a meditative rose, 01:12 I did a city background 01:14 and then I did this really pretty sunset, 01:15 and then I cut out this big flower 01:17 and put it right on the sunset and it looked really pretty. 01:20 Oh, sounds beautiful. Look at that, it's great. 01:22 Lachlan, what's your favorite subject? 01:24 For some reasons it's math. Maths? 01:25 That's great. Yeah. 01:27 It's awesome, that's a good thing to have 01:28 and what are going to be when you grow up? 01:30 I have no idea. 01:33 No worries, it's good 01:34 you don't have to know this early, 01:36 and welcome too, Sophia, so you come from California 01:38 but originally you come from? 01:40 England. Yes. England? 01:41 So she's gotta wear a strange accent like I do 01:44 so it's great to have a fellow kind of English, British, 01:47 someone who, you know, people who speak 01:48 the Queen's English properly. 01:50 So it's great to have you here. And you, how old are you? 01:53 I'm 10. Ten. 01:55 And what's your favorite subject at school? 01:56 My favorite subject at school is history and advance band. 02:01 And what? Advance band, I play clarinet. 02:03 Clarinet, well, that's fantastic. 02:05 Thank you. 02:06 So through the history, 02:07 what's your favorite historic event that you love? 02:10 I like the Revolutionary War. 02:13 The Revolutionary War of America? 02:14 Yeah, yeah. 02:16 Well, it was a quite an interesting time. 02:17 It was a letdown for me because America won. 02:23 Oh, really? So that's great. 02:24 So great to have you guys on Cook:30 for Kids. 02:28 So what is on the menu today? 02:31 Well, it looks like we have some cheesy popcorn 02:34 which sounds pretty cheesy. 02:38 And we always have some raw carrot cake 02:41 which is my mother's favorite. 02:43 And to end it, we have summer fruit different platter 02:47 which sounds amazing right now. 02:50 So let's get started cooking, are you ready to go? 02:52 Yeah! 02:54 So we're gonna start with a clear bench, 02:56 wooden chopping boards out, we got dishes out, 02:58 we got a pot here, ingredients out 03:00 and we are ready to go. 03:03 So the first job we're gonna do today, 03:04 today's dish is not really a meal or such, 03:07 it's more like really healthy yummy snacky things. 03:09 So top of the thing, you might, 03:10 have you inviting some friends over to do something 03:13 and so we're just gonna start off with the popcorn. 03:15 Have you guys made popcorn before? 03:16 Yes. 03:17 Have you made in a pot like this? 03:19 Yeah. Yup. 03:20 Cool, well, you guys would be an expert. 03:22 So a lot of people actually don't know to make all this, 03:23 use popcorn makers and popcorn makers are fine 03:25 but it's actually quite fun 03:26 just to make it on the stove like this. 03:28 It tastes better on the stove. Exactly. 03:29 So we're gonna pour in a tablespoon of olive oil 03:32 and just get that evenly through there. 03:34 And then if you can, Sophia, 03:36 can just put this popcorn on there. 03:38 With popcorn you want to make sure 03:39 you're getting fresh stuff, 03:40 if stuff's been staying in your cabinet for years, 03:42 it won't pop as well. 03:43 So you kinda wanna put enough in 03:45 so that it just covers the bottom evenly, 03:47 so keep going. 03:48 You kinda want all that popcorn to be evenly distributed, 03:51 it's probably enough I think. 03:56 All kinda distributed 03:57 and it's kinda like, it's already, 03:58 give it a bit of a shake around, there we go. 04:00 Yup, that's good, perfect. 04:03 So should I put the lid on? 04:04 Yes. Yup. 04:06 Other wise... 04:07 It will pop all the way there... 04:09 Exactly, so put the lid on. 04:10 So we just put that on high heat, 04:11 we just gonna turn down, 04:13 so it's not quite so high and that will start to cook. 04:16 So basically leave it there and see what happens, 04:18 we come back there in a couple of minutes. 04:20 So we're gonna start now making a raw cheese carrot cake. 04:23 So you guys had carrot cake before? 04:24 Yes. Yup 04:26 Yup, the best. But this is a raw version. 04:27 So this is made just with raw vegetables and fruits. 04:32 So it's really, really interesting one. 04:34 So we're gonna start with this. 04:35 So we're gonna come over here, we have funny food processor. 04:38 So what we're gonna do 04:39 is we're gonna make the icing first 04:40 and that's because we wanna make it all in the same... 04:42 We make the icing in the base but the icing we make in here, 04:45 then we can basically take the icing out 04:47 and then you can just use the same container 04:49 without cleaning it to make the base. 04:50 Okay. Okay. 04:52 So that's all you're gonna put it in. 04:53 So, Lilly, if you can measure in, okay, 04:54 you need to measure some things and if you can measure in one 04:56 and a quarter cup of cashew nuts... 04:58 Okay. 05:00 So there's a one cup measure there. 05:02 And, Lachlan, I'm gonna get you started 05:04 on some oranges and lemons. 05:06 Okay. 05:07 So, you see we've got two oranges, two oranges. 05:11 If you can cut those in half... Yeah. 05:13 And squeeze all those into the bender 05:15 and also and if you, Sophia, cut those in half 05:19 and squeeze those into the food processor? 05:21 I'll just get knife out here for you. 05:23 I could whip them in half for you. 05:26 Thank you. 05:27 And just use your hands and just squeeze them in 05:28 with all your might. 05:30 So is this what we're gonna use instead of sugar? 05:32 Yeah, this is a very nice sweetener 05:34 and it makes it very acidic. 05:35 So for the topping or the icing, 05:37 you kinda like a bit of acidic thing. 05:38 Should I just use a one third cup 05:40 or just kinda estimate? 05:41 Just the estimate, that's fine. Okay. 05:43 Actually, we just swap 'cause this gonna need a harder hand. 05:46 Sophia, you can do the oranges 05:47 and, Lachlan, you can do the lemons. 05:49 Okay. They're really hard lemons. 05:50 So let's see how strong you are. 05:51 Okay. 05:53 So if you can squeeze, 05:54 come around here and squeeze it in 05:55 and as well as he's working here. 05:57 Sorry. It's okay. 05:58 So go one side each. Squeeze it in. 06:00 Brilliant. Whilst she's doing it? 06:01 Whilst she's doing it, yup. 06:03 We're also gonna add a cup of dates. 06:06 Sorry, sorry, no, not this, 06:08 for the other part of the recipe. 06:09 We also gonna add some ginger puree. 06:11 So ginger puree comes in a container like this. 06:13 You can also use fresh ginger if you want to 06:15 but it's just a really nice way of doing it, 06:17 I'm just gonna put a tablespoon in there, 06:18 just to give it some extra kind of zing. 06:20 That kind of looks like apple sauce. 06:22 It does look like apple sauce, you're right. 06:24 So that's just a simple ingredients, 06:26 see I'm gonna put some agave nectar in. 06:28 You can also use honey or maple syrup. 06:30 So I put a tablespoon of that in there as well. 06:33 Keep squeezing, I'll give you a hand there. 06:35 Come on. 06:36 And this is gonna make our lovely icing. 06:38 Sorry, I got you on the eye there. 06:41 These things go everywhere. Well, it tastes good. 06:45 There we go. 06:47 Get all those orange juice and lemon juice, 06:48 how those lemons going? 06:49 Getting over there, Lachlan? It's pretty hard. 06:54 Squeeze it in there. 06:56 You can if you want to use a lemon squeezer 06:57 or an orange squeezer, 06:59 but this is far more fun, isn't it? 07:00 Yes! Yes! 07:02 Excellent, get it in there. 07:04 Give me a try, there are more lemons left. 07:05 Yup. 07:06 Yeah, I'll get some in here as well. 07:09 There we go. Can I squeeze this one? 07:11 Yup, go for it, last lemon. 07:16 Isn't that great? 07:17 This is the lovely icing you can use. 07:18 Icing is normally full of icing sugar 07:20 and sugar and flavorings and stuff. 07:22 So it's quite sour. 07:26 Oh, look, something's happening over here. 07:28 Oh, it's popping. It's popping. 07:30 We just turn it down a little bit. 07:32 Oops, sorry. It's okay. 07:33 Now what your job's gonna be now, Lachlan. 07:35 Just keep this kind of moving, just doing on again like that. 07:38 Just so it doesn't burn on the bottom. 07:40 Okay. 07:41 Now just give it a little bit of a shake every now and again. 07:43 And I'm gonna put the lid on the food processor. 07:45 That's great. 07:46 And we're now going to make some icing. 07:51 Let's get a bowl, put it in. Okay. 07:53 So get there a bit of a whip around. 07:57 And this icing will go on top of this carrot cake. 07:59 Looks yummy. 08:02 So in mean while, if you can, Lilly, 08:04 if you can chop the ends of those? 08:06 Okay. Just use this knife here. 08:08 So we're gonna grate the carrots, 08:09 so we get those underway. 08:11 So always be thinking ahead with cooking, 08:12 what's coming up next, 08:14 what job can you get underway to do. 08:15 Okay. 08:16 So how's the popcorn going? Good. 08:18 Give it another little shake, it's brilliant. 08:23 And the icing, look at that? That's great. 08:25 Whoa! 08:27 So that is... 08:28 It tastes better than those packet frosting and icing. 08:30 Definitely. 08:32 So you can see that, it's just fruits and nuts. 08:33 I'm just gonna pour it in there 08:35 and that is gonna become our icing for later. 08:37 It's good. 08:38 It's little bit runny but it will firm up. 08:40 So with this we actually, generally you want to keep that 08:41 in the refrigerator, so it's nice and thin. 08:47 Okay, popcorn going well. 08:49 Yes. Look excellent. 08:50 So the carrots, so we come on, 08:52 we wanna throw them into the food processor, 08:53 so we're gonna change the blade from this S blade 08:55 to this blade here which is a grating blade. 09:01 So I'm just gonna set this up. 09:03 So most food processors have a grating blade, 09:05 if not you can just grate by hand 09:06 but because we kind of got stuff messed already, 09:08 we're just gonna go straight in. 09:09 So if, Lilly, you wanna bring the carrots over here? 09:12 Do you like my stick person? 09:15 That's fantastic. You're very creative. 09:19 Okay, we get in there. Okay. 09:22 So put it down and focus here. Can I try one? 09:24 Yeah, good idea, so you can get half of them in, 09:25 then get Sophia to do some of them. 09:27 Okay, here you go. You can have three. 09:29 Okay. It's great. 09:31 Popcorn's going, look at that. 09:32 It's just... Shall we push it? 09:35 Popping out well, so keep the thing going, 09:38 give it wiggling so you don't burn. 09:41 Want to wiggle, so the stuff in the bottom doesn't... 09:44 There's less chance of burning. 09:46 But keep an eye on it, let's keep it nice and low. 09:48 It died. Brilliant. 09:50 So I'll go there. 09:52 So we're gonna just get a bowl here. 09:53 And just start mixing our ingredients. 09:56 Okay. Okay. 09:58 Let's get that out there. 09:59 This is funny 'cause at the end 10:01 something like squirt out of it. 10:04 Oh, bit of carrot probably. Carrot. 10:06 So just gonna empty this into this bowl. 10:08 We're gonna help, you like carrot, do you? 10:09 Yeah. 10:11 It's got cashew stuff on it by the way. 10:12 So let's just get this out here. 10:14 So there's some of the icing left on there 10:16 but that's absolutely fine 10:17 because you won't notice the difference. 10:19 Carrot and orange is a great mix. 10:23 It's very orange. 10:25 So we're gonna add some more ingredients, 10:26 we're gonna put S blade back in 10:28 and we're gonna put in... 10:31 Well, we should see what we're gonna do here. 10:35 It might overflow. 10:37 Just get the spec in the, oh, I've got the attachment on raw. 10:40 So then add some rolled oats, 10:42 so if you want to get some rolled oats, Sophia? 10:45 This one here, if you can measure in 10:46 one and a half cups of rolled oats into there. 10:49 There's a cup measure. 10:52 And well, the carrots and they're ready, 10:54 we've got some dates. 10:56 So one and a half? One and a half. 10:57 Lilly, if you can get a cup of dates as well? 11:01 Into it? 11:02 Yup, just put it into there 11:03 and I'll put it into the blender here. 11:06 We're also gonna put in some coconut. 11:10 So coconut, where the coconut go? 11:12 Here it is. And then a half cup? 11:13 Another half cup. 11:15 It's brilliant, great measuring skills. 11:16 So normally with carrot cake, 11:18 by now you're putting a lots of oil, 11:19 you're putting in lots of sugar and lots of probably butter, 11:22 so it's really good to use this great, healthy, 11:24 whole food ingredients. 11:26 Can I use the cup? 11:27 So we want a half a cup of coconut, 11:28 so I'm just kinda estimate that. 11:30 No, we're not gonna use flour. Really? 11:31 So these oats will kind of combine 11:32 to give to make kind of a flour when we blend it. 11:34 For those gluten free people. So, yeah. 11:36 Now, oats are definitely not gluten free 11:38 but some gluten free people can eat any oats so. 11:40 Okay. It's great. 11:42 So raisins, so if you wanna get quarter of a cup of raisins, 11:45 so if you can get the top open there, I couldn't. 11:47 I'm sure you can. How much? 11:48 Quarter of a cup 11:50 and we got half a cup of dried cranberries. 11:53 So as you can see there's lots of really yummy kind of flavors 11:55 going in here. 11:56 I love cranberries. I just love raspberries. 11:59 And we're gonna put in... 12:00 I'm gonna start with about a tablespoon of water. 12:03 Shall I pour this in? Yup, pour it in. 12:05 Okay. We just need water. 12:08 And we're just gonna blend this around, 12:09 got the raisins, just see the recipe. 12:11 And I think it's all over, 12:12 this is the base ingredients for the carrot cake. 12:17 So where is the lid gone? Here it is. 12:20 Is that enough? Yeah, put this on. 12:22 Okay. I'm just gonna blend it around. 12:24 The popcorns lifting the lid off. 12:27 That's great, let's get this blending. 12:29 So you go, I think popcorn's pretty much finished, 12:31 so turn it off. 12:33 I'm gonna come back to that shortly. Look at that. 12:35 You think we can try one? 12:36 Try one, yes, lovely and... 12:40 Not bad. 12:41 So we let just sit there and to cool a bit 12:43 and we lay down the ingredients on there shortly. 12:45 It almost tastes as good as my dad's popcorn. 12:49 It's great. 12:55 So we're gonna put the carrot cake in here. 12:57 Okay. 13:01 So it just gets all blended around, look at that. 13:04 I might put a bit more water in. 13:06 See how it's kind of quite dry there. 13:08 So we want just a little bit wetter. 13:11 And we're using like kinda whole food ingredients 13:12 like these, every kind of recipe 13:14 ends up being different, 13:15 so you kind of got to adjust it. 13:17 Okay. Here you go. 13:20 I don't think, I ever heard of a batter like this. 13:26 So here we go, there's the carrot cake there, 13:28 so it's nice and firm. 13:29 So what we're gonna do, get the lid off, here we go. 13:34 I'm just gonna take this out and press this into here. 13:38 Looks really good. 13:40 There we go, so this kind of, 13:41 you can try little bit if you want. 13:43 Try a little bit of the carrot cake. 13:46 Oh, we got the carrot, that's right. 13:48 So we need to mix around. 13:49 Oh, we better mix it, look at that. 13:52 It's really good. 13:53 Kinda taste like cranberry frooze balls. 13:55 Yeah, really. 13:57 So just gonna mix around with this carrot, 13:59 this grated carrot that we did before. 14:03 'Cause of course, 14:04 it's just kind of a cranberry kind of a thing. 14:06 Tastes great. Like this and this. 14:09 As you can see 14:11 you got this really, really nice carrot mixture. 14:17 Now you could blend the carrot grated up if you wanted to 14:19 but I think it's quite nice to leave the carrot 14:21 so you can actually see what's in there. 14:24 And there we go, and we're gonna push in there, 14:25 so if you guys want to press that down. 14:26 Okay. Press it, press it out. 14:31 And smooth it out. Looks delicious. 14:35 That's like a brownie but it's not brown. 14:39 Here we go. I'm gonna press down. 14:43 I think we're gonna put the icing on top like that. 14:46 Are we gonna cook it with that? 14:47 No, this is the raw one, 14:49 so it's not gonna be cooked at all. 14:50 All right, we don't cook that. 14:51 So it's just, you know, spread it out, 14:53 you can use your fingers or we can use a fork 14:54 but it's much more fun getting your hands dirty 14:56 and spreading it out. 14:57 We love cooking, actually get dirty. 14:59 Make sure you have washed your hands beforehand. 15:01 Yes. Here we go, look at that. 15:04 It's the icing, you might use a bit of a fork 15:06 just to kind of finish it off and make it look though, 15:09 it hasn't been kinda hand kind of, you know, held. 15:11 Spread it over 15:12 and we're gonna put that in the freezer. 15:14 So, Lachlan, can you see if you can, 15:16 actually who's got clean hands? 15:17 I do. 15:19 I think you can grab that 15:20 and find the space in the freezer. 15:22 We want to chill it down 15:23 and it'll kind of harden up a bit, 15:24 so it's more like a cake so... 15:26 Yeah, I think it tastes good. 15:28 Better wash your hands now, haven't we? 15:30 Yup. 15:32 Yeah, it tastes really good, the lemon... 15:33 There is no space in the fridge. 15:35 In the freezer, underneath the freezer, 15:36 we need to store. 15:38 Oh, freezer, right? 15:39 So the freezer kind of, will cool it down lot quicker. |
Revised 2017-09-28