3ABN Today

Easy Vegan Recipes

Program transcript

Programs by Request

Participants: Jill Morikone (Host), Susanne Kirlew


Series Code: TDY

Program Code: TDY12089A

01:00 Hello friends and welcome to another 3ABN
01:03 Today cooking program. I am Jill Morikone
01:06 and with me in the kitchen is a brand new face here at 3ABN
01:11 I want to introduce to you.
01:12 She and her sister have traveled all the way from England
01:16 to tape some cooking programs with us.
01:18 So we're very excited to have her with us.
01:20 I am speaking of Susanne Kirlew.
01:22 That's right. Welcome, such a joy to have you.
01:24 Thank you, thank you for having me.
01:26 Tell me a little bit about your ministry and what you do.
01:30 Well, my ministry is called Kirly-Sue's kitchen
01:32 which is kind of a play on my name,
01:34 'cause my name is Susanne Kirlew,
01:36 Kirly-Sue's kitchen. Basically,
01:38 it's a health ministry but done in a modern and fun
01:42 and exciting way for 21st Century people.
01:46 I've got lots of vegetarian and vegan--
01:48 well, all the recipes are actually vegan. Yes.
01:51 But because people are sometimes confused
01:53 as to what the difference is between vegan
01:55 and vegetarian recipes, I don't know,
01:56 I just say it's vegan and vegetarian.
01:58 They're actually all vegan. Right.
02:00 So no dairy products, no meat, no fish,
02:02 no dairy products whatsoever.
02:05 So I have a series of recipes
02:07 and the health ministry basically--
02:09 it's going around two different organizations
02:12 in the community doing cooking demonstrations.
02:15 And they have a book, have a Facebook page,
02:17 they have a blog. So I'm very busy.
02:19 And the Twitter. And the Twitter feed as well.
02:22 I see they got the graphic of your cookbook up there.
02:24 This is a fabulous cookbook
02:26 and when I was reading on the back of the cookbook,
02:28 it says you know, usually we think vegetarian food
02:31 is dull and boring tofu and buckwheat.
02:36 And that's true sometimes.
02:37 You think if it's vegetarian,
02:38 it's got to be tofu or it's got to just be buckwheat
02:41 or something boring. But this cookbook is fabulous.
02:45 Thank you. I think it's the most modern cookbook.
02:46 I was telling Susanne before the program,
02:48 I think it's the most modern cookbook
02:50 that we have here at 3ABN that we've ever featured.
02:53 It looks nice, the pictures are nice.
02:55 It looks like something you'd find in Barnes and Nobles.
02:57 Now that's for us here in America,
02:59 I don't know if you have Barnes and Nobles in England.
03:00 In England it would be Waterstones,
03:02 in Jamaica it would be Sangsters,
03:05 wherever you are in the world, the biggest book store, yeah.
03:07 So I did it on purpose because sometimes as Christians,
03:12 we package things for Christians
03:14 but I wanted to package it for the unchurched.
03:17 Because sometimes if they think it looks Christian,
03:19 they think "oh, it's not for me." Right.
03:20 So in order to reach people and to encourage people
03:22 to know that Christianity is an option for them as well,
03:25 I went into the book shop in London
03:29 and I looked at all the really great cookbooks
03:31 and thought "what do they have in common?"
03:33 Really great pictures. This is true. Yeah.
03:35 That's right. It has to have really great pictures.
03:38 And also sometimes, vegetarian and vegan
03:40 recipes can be really complicated. Right.
03:42 You have ingredients and you think
03:43 "where are you supposed to get that from?"
03:45 Right. So I try to make the recipes as simple to follow,
03:48 not too many ingredients as well.
03:51 Something that are easily available. Oh, yeah.
03:54 Because my cookbook's available online,
03:56 so anywhere in world you can purchase it. Nice.
03:59 I did it so that wherever you are in the world
04:01 you can get the ingredients
04:03 or something similar to use for the dish. Nice.
04:05 So then we just started the ministry, started it a few--
04:09 well a couple of, a few weeks ago I launched it.
04:10 Oh, praise the Lord. Yes.
04:13 So this is band new-- I didn't know that.
04:14 So this is a brand new ministry we're featuring.
04:17 And the recipes in here, you have entrees,
04:19 baked chickpea burgers,
04:21 Claudia's pasta dish, Lentil loaf.
04:23 It looks fabulous and the pictures are nice.
04:25 Thank you. You got side dishes, rice and peas.
04:28 That looks a little Jamaican. That is a typical Jamaican dish.
04:31 Yes, my country of origin is Jamaica.
04:33 My parents are from Jamaica,
04:35 I was born and raised in London
04:36 but I obviously have a strong Jamaican influence
04:38 'cause I am originally from Jamaica.
04:39 Of course, that's right.
04:41 Fries, oh, who doesn't like fries?
04:42 Low fat. Sweet potato fries and potato fries, I like this.
04:47 It's not just vegetarian vegan, it's the health message.
04:50 So people think, when you start eating healthy food,
04:54 you can't have anything that you usually eat.
04:55 Right. And I thought, well,
04:57 you can make healthy versions of them that taste nice.
04:59 'Cause usually when I say, "oh, its vegan",
05:01 people think "ew, that's not gonna taste nice."
05:04 So I feel, okay. Make versions that taste nice.
05:07 So that's the ministry,
05:09 food that tastes nice and that's healthy.
05:10 Absolutely. Well, today we are going to be making food
05:12 that looks good and tastes nice too, as Susanne just said.
05:17 Let's look at those recipes
05:18 that we're going to be making today.
05:19 We're starting with the Butterbean Falafel.
05:21 And that looks good. Thank you.
05:23 I can't wait to try it.
05:25 And you put butter beans, and obviously some bananas
05:26 Yes, yes it does. A Lentil and Potato Bake,
05:29 now that's interesting. Red lentils, yes.
05:31 Okay. And it's layered, so we're gonna learn that.
05:32 Yes, layers. Yes. Nice.
05:34 And here's our fries we were talking about.
05:36 Low fat fries and then we're gonna make
05:39 low fat sweet potato fries. Yes.
05:40 So two different variations of fries.
05:42 'Cause one's a carb and one is a non carb.
05:44 So people who are on low carb diet
05:45 can have the sweet potato fries.
05:47 Perfect. And then Rice Peas.
05:48 We're gonna have Rice Peas. Well, it's Rice and Peas.
05:50 Rice and Peas, we gonna have that, right?
05:51 Yes, yes. That sounds Jamaican.
05:53 Oh, ice-cream, raw strawberry and banana ice-cream.
05:57 Yeah, this is one of the favorites.
06:01 Whenever I do cooking demonstrations,
06:02 this one just disappears. Gone in 60 seconds, virtually.
06:05 Oh yeah. And an Easy Bake cake.
06:07 So that's nice, you can put your ice-cream on your cake
06:09 or you can have it separately. Yes.
06:10 If you want to. Yeah, the easy bake cake you can have it.
06:12 You can slice-- it's kind of--
06:13 in England you call a tea loaf.
06:15 I don't know what the--
06:17 they translate it that into American.
06:18 But basically, it's like a cake
06:20 that you can put butter on. Ooh.
06:22 That's nice. Oh yeah, that sounds nice.
06:23 Let's read our first recipe there
06:25 for the Butter Bean Falafels. For that we need--
07:00 Now this seems kind of Middle Eastern.
07:02 We're getting the Falafels in. Yes, it's just something--
07:06 I always look around for great vegetarian or vegan recipes.
07:10 So I don't care where in the world they come from.
07:13 So if they taste good, any country is good, fine by me.
07:16 Absolutely. So yeah, I think
07:17 it has a Middle Eastern influence, yes, definitely.
07:20 Oh, nice. In the recipe it says mixed herbs
07:23 and I tried to find them here in the States,
07:24 you call it Italian seasoning.
07:26 Okay, well that's helpful for us to know.
07:29 So I thought I'd translate it for you.
07:31 'Cause I had to translate it for myself
07:32 when I came to the States, like what are these things?
07:34 Right. So Italian seasoning--
07:36 Italian seasoning is mixed herbs, it's the same thing.
07:37 Yeah, so it's just a mixture of nice herbs.
07:39 Good, all right. Let's get going here.
07:41 All right. So first of all you get the butter beans.
07:45 We just put them into a bowl.
07:47 And what you need to do first
07:48 is just crush them with a potato masher.
07:51 So you just keep going like that.
07:52 Now do you ever cook your own beans from scratch
07:54 or you buy them from the can?
07:56 I just get them from the can,
07:58 you can do them from scratch if you've got time.
08:03 It's always better to do as many things fresh as possible.
08:06 I am a great advocate of fresh food is always
08:09 the best way to do things. But if you can't,
08:12 and if you're short of time then this is best.
08:14 Now you don't have to mash it all to a pulp,
08:16 energetic it looks. Okay.
08:18 It's just so that it's reasonably mashed.
08:20 So some of them will still be whole
08:22 and some of them will be mashed.
08:23 It's just so that it could--
08:24 it can stick the whole thing together really. Yes.
08:27 Because obviously there's no egg.
08:28 'Cause usually people will use egg to bind things together.
08:30 Right. The flour will bind it together
08:32 and this will help it stick together.
08:34 So you just do it like that and now you can see,
08:35 it literally doesn't take very long. No, it doesn't.
08:38 At all. Very nice.
08:41 And I made sure that I put really easy
08:44 to do recipes in the book,
08:45 so you're going to see quite how easy this is to do.
08:48 That's right. 'Cause I think
08:49 if we're trying to transition you know,
08:51 from the meat based diet to a plant based diet,
08:53 the first thing you want to know
08:54 is "Can I even accomplish this?
08:56 Can I do this? Is it easy enough for me to handle?"
08:58 So I like that, that you're using
09:00 those type of recipes for us. For me.
09:02 And I would say if you're trying to transfer
09:05 from a meat base to a plant diet,
09:07 obviously consult your doctor first of all.
09:09 But phase it in, don't just cut it off
09:12 because that would be difficult.
09:13 So if you start to reduce the amount of meat,
09:16 maybe have meat four times a week
09:18 instead of every single day. Right.
09:20 And then as you reduce it down until you are used to it.
09:24 'Cause sometimes people put themselves
09:25 under pressure to do these things
09:27 and then they don't enjoy eating anymore.
09:30 It's just like, "okay, so that I don't have to go
09:32 to the hospital let me just eat." Oh yeah.
09:34 You know. So then that's what you do,
09:37 you crush that together
09:38 and then you just put in all the rest of the ingredients.
09:40 You put that in. Put in the onions.
09:43 Yeah, that will give a good flavor. Oh yeah.
09:47 And the turmeric, not too much turmeric
09:51 just a little bit, it gives a nice color.
09:52 It does. The Italian season or mixed herbs.
09:56 I learned a new thing, I like that, mixed herbs.
09:58 Yeah, cayenne pepper,
09:59 just a tiny little bit to give a little bit of flavor.
10:01 Cayenne pepper is not peppery
10:03 unless obviously you use far too much of it.
10:05 Right. The cumin seeds and for the garlic,
10:11 you just have one clove of garlic and just peel it,
10:16 like so, just take the skin off. Let me start stirring it.
10:18 Mix in here. Yeah, if you can stir it.
10:20 Like this and then you just chop it into tiny little pieces.
10:24 Nice.
10:27 And just add it to the rest of the mixture.
10:30 Right, so. So just little pieces of garlic
10:33 or you could use a garlic press or something.
10:35 You can use a garlic press if you want to.
10:37 I always find them really a bit fiddly,
10:38 but maybe it's the type that I find,
10:40 because it always gets stuck all in the garlic press
10:42 and then you're like, there's no garlic left. But--
10:44 You know that happens to me. So I like to chop it myself.
10:47 Yeah, I like to chop it myself. There you go.
10:51 Okay, and then mix it together like that. And then you add--
10:55 Here, I wasn't trying to take your job.
10:57 It's okay. We add the flour.
10:59 Yeah. Stir that in, so this is kind of--
11:02 Is the flour binding agent as well? Or not?
11:04 Yes, it is. Okay.
11:05 Definitely, you can use wholemeal flour.
11:07 I've used unbleached flour here.
11:08 Obviously the healthier the ingredient
11:10 you can use, the better. Right.
11:12 And then you put in your canola oil.
11:14 You can also use olive oil. I always use canola oil.
11:17 Canola oil in the U.K. is called rapeseed oil.
11:20 Okay. It's the lowest in saturated fat
11:25 that I found which is always good
11:27 because you don't want too much bad fats.
11:31 So you stir it all together like that.
11:32 I'll use gloves. It's from England,
11:34 we like to be posh.
11:39 So gloves on. That's right.
11:40 Oh it's actually I don't like to get oil under my nails,
11:42 and it's always more hygienic if you use gloves anyway.
11:44 Yeah, absolutely. So then it's quite easy.
11:48 Just do it like that. You use this spray stuff to put on here.
11:53 Spray oil, it doesn't all stick to the thing.
11:57 So we're gonna bake them off then.
11:59 Yeah, we gonna bake them.
12:00 Some of these recipes require it to be fried.
12:02 I think a lot of recipes where it says to fry,
12:05 you can actually bake it as well.
12:07 So you just take a small amount, make it into a ball like that.
12:11 Stick it on the tray. Are you gonna smash it down or--
12:14 No, you can just leave it like that.
12:15 Yeah, and go like that.
12:17 All right, and what would we bake it at? What temperature?
12:19 We bake it in the oven for about eight to ten minutes
12:23 and just in a medium oven, 350 degrees.
12:25 350. So like an average temperature.
12:27 Yeah, that's right. Nice, now do we have to turn 'em?
12:29 Probably through or not? No, you don't. You don't, okay.
12:31 Because I know sometimes the patties want to flip.
12:33 It depends on-- all ovens are different.
12:37 And I've really learned that as a valuable lesson coming here.
12:40 Ovens are different. So if you think
12:42 in your oven you need to turn it then you can do.
12:45 You can turn it halfway. I don't think you need to.
12:47 Okay. You can turn it halfway if its eight to ten minutes,
12:50 then you turn it after five minutes.
12:52 Four or five minutes. Right you can do that too.
12:54 And we've some that are all done over here.
12:56 And that's some we prepared early.
12:57 And I am gonna take one off the plate and eat it here.
12:59 Okay. I'll stick it on my own plate here.
13:03 You can give your honest opinion.
13:05 That's right. I have to make sure
13:06 this is okay for you all to eat.
13:12 There you go and that's it, quick and simple. Mmm.
13:14 You like it?
13:17 Okay, words value.
13:20 I was trying to chew and swallow.
13:22 It's got a good kick. The cayenne definitely.
13:25 Okay. Oh, it's tasty.
13:27 And I like the mixed herbs, the Italian seasoning.
13:29 I can taste that too. Thank you.
13:30 Good flavor, oh yeah that's good.
13:32 And a recipe suggestion is you can make these
13:35 and you can have it, you can make a gravy to go with it.
13:38 And you can have it with rice
13:39 and some vegetables on the side
13:41 or you can have it in a wrap.
13:44 Wow, that will be good. So you know, the wrap--
13:46 so in pita bread with salad and some sauce and so forth.
13:49 Oh yeah. So they're quite versatile.
13:51 Quick and easy to make.
13:52 Particularly if people pop over at the eleventh hour
13:54 and you think, "Oh, okay." "What am I gonna fix?"
13:57 "What am I gonna do now?" You can quickly do these.
13:58 Fix Butter Bean Falafels, oh, that's fabulous.
14:00 And it's great to make with kids
14:02 as well 'cause it's so easy to make
14:03 and they like to use their hands and make stuff,
14:05 so it's quite a versatile recipe.
14:06 And that's it, that's your Butter Bean Falafels.
14:08 That's it, that's perfect.
14:09 Let's go to our next recipe.
14:12 Our next recipe is Lentil and Potato Bake.
14:14 And for this you need--
15:03 Mmm. That's wonderful.
15:05 And you've read one ingredient, I do not know what it is.
15:07 Garam masala, it's an Asian spice.
15:10 It's kind of like a mixture of seasonings together.
15:13 A bit like you have Italian seasoning,
15:14 it's a mixture of different herbs,
15:16 garam masala is a mixture of different Indian herbs.
15:19 Not herbs, spices. Oh, nice. Okay, okay.
15:21 So other one would be like your Italian type
15:24 and then this one would be--
15:25 Your Indian type. Yeah, similar kind of thing.
15:27 Nice. Yeah, I don't remember seeing that.
15:29 Okay. All right, now to make this
15:31 you need obviously your red lentils,
15:33 but to start the recipe you first of all put the onions in.
15:37 Okay. You want to turn the fire on there.
15:40 Yes, I do. Where do I--
15:42 There you go, yeah that's it.
15:44 So that one? I think that one's this one.
15:48 There you go.
15:50 Oh, there we have heat.
15:52 That's important. So it helps.
15:54 And we have some oil you put in there,
15:56 and you're going to sauté these,
15:57 so you're not really cooking them through completely,
16:00 because the whole thing is going
16:01 to cook together at the end. Right.
16:03 So basically you are going to kind of,
16:04 sweat these so you kind of get the flavors going.
16:06 I think when you do that,
16:08 it brings the flavor out more than
16:09 if you just throw it all in together and you bake it off.
16:11 It seems like the flavor is a lot better.
16:13 Yes, 'cause sometimes ingredients
16:14 need a little bit of a kick start
16:16 so this is kind of started.
16:17 You put the onions in and you sauté those.
16:21 So that means you cook it for little bit. Yeah.
16:23 Then you add the chopped--
16:24 one clove of chopped garlic. Okay.
16:27 Now if you were doing this at home Susanne,
16:28 would you wait a little while before adding the garlic?
16:30 You would wait a little while
16:32 until they start to color a little bit.
16:36 I know we're doing on television so--
16:38 Obviously we have to speed it up a little bit.
16:39 Right, right, we just put it together.
16:40 But with this recipe, because we kind of make--
16:43 giving it a little bit of an Asian flavor,
16:47 we always have onions, garlic and ginger.
16:51 Yeah and-- We didn't have any fresh ginger
16:52 so you can use fresh ginger which is always nice
16:55 or you can use ginger powder. Good.
16:57 But you still-- okay, it can work.
17:00 Obviously the fresh ginger is better
17:01 because I am great advocate for always do fresh
17:04 if you can because it has such a nicer flavor.
17:06 Absolutely. Oh, I can smell the ginger.
17:08 Thank you. Oh yeah, I can. Very nice.
17:11 So you do that and sauté them
17:12 until they look a little golden brown
17:17 or translucent and you do that.
17:19 And then you add the red lentils.
17:21 Put those in. So these are wild red lentils.
17:24 Yes, you get them dried.
17:26 And then you add the coconut milk.
17:29 It says 2 oz, but I like loads,
17:31 so there's actually 4 oz here.
17:33 4 oz is how much for us?
17:35 Oh-- It's a half cup.
17:37 Okay, I can see there on that okay.
17:40 You put that in. Nice.
17:42 Then you put in your tomatoes.
17:44 Now would you cook it first or you put all this together?
17:46 No, you can put all these in
17:47 because it's all gonna cook in now
17:49 because by the time the lentils are cooked
17:51 everything else will cook as well.
17:52 Right. Is that cayenne?
17:56 No that's paprika. Yeah.
17:59 And your cumin seeds. Nice, now you're not using--
18:02 you are using cumin seeds. Yeah.
18:04 Instead of dry, right?
18:05 Yeah, that's the dry cumin seeds.
18:07 Oh, instead of the powdered cumin.
18:09 Yeah you can use the seeds as well.
18:10 Yeah, because you're going to cook them.
18:12 Yeah, you can crush them and put them in. Right.
18:14 So you keep going with those, let that's cook for little--
18:18 And would you put the lid on and let it simmer
18:20 or you how would you do it? No, you have to stand over
18:22 and watch it. Here. This is a work recipe.
18:25 And you can add some curry powder into this as well.
18:28 Oh, nice. Yes. Okay.
18:30 Which makes it really nice.
18:31 Oh yes. Now, there is one I prepared earlier.
18:35 Voila, it's right here. Ta-da.
18:38 Here, I'll shut it off here.
18:41 So this is what it looks like when it's done.
18:43 Okay. And the pink color really came out
18:45 and it turned a nice yellow. Yes, yellow.
18:47 I am gonna use a little bit of the juice from here.
18:50 Okay, 'cause we want it a little bit runnier.
18:53 Little runnier, yeah. Because it was sitting for a little bit.
18:57 Right. Yeah, it was a little runny, so we do this.
19:00 Yeah, perfect. But normally it would be hot
19:03 so it wouldn't be as thick. Yeah, it wouldn't be as thick.
19:05 Yeah, so you can adjust it, you can add
19:07 or take away coconut milk as you like.
19:10 Then you need a dish like this and spray. Thank you.
19:16 Go like that and you first of all start
19:20 with the layer in the bottom like so. Spread it out.
19:25 So it's just like a layer, almost like
19:27 we're making a lasagna or something.
19:29 Yes, similar and then you take the potato like so.
19:33 Now what type of potatoes do you like to use?
19:35 Just normal-- Idaho?
19:37 Idaho potatoes are fine or any-- Russet.
19:39 You can go any type, okay.
19:41 And in England it will be King Edward so,
19:44 Irish potatoes or any plain potato is fine.
19:49 And you already cooked these?
19:50 Yes, these are already cooked, so you par boil them.
19:52 So that means you half cook them.
19:54 So they are half raw. Okay.
19:56 Because it's going to be all baked in the oven. So then--
19:59 And then you just sliced them thin.
20:00 I'm sorry, I didn't mean to interrupt you.
20:02 That's okay. Just sliced them thinly.
20:05 I have something called a mandolin,
20:06 which is a V-slice. I don't know,
20:09 different countries basically you use it to--
20:12 it's a fancy gadget to slice the potato
20:13 but you can use a knife.
20:15 I just thought I'd get one of that.
20:17 That's right. Once you feel really flat in the kitchen.
20:20 Yeah. Yeah, so you've have done that.
20:22 You've done your first layer
20:23 and then you basically keep going. Okay.
20:25 How many layers would you do?
20:26 Does it just depend on the thickness of the pan or?
20:28 Well, yeah. It depends on how big you want it to be.
20:32 Okay. In terms of how many people you want it to serve.
20:36 Okay. But you just need a thin layer in between each--
20:40 So you would do more potatoes
20:41 or more lentils if you were doing it?
20:44 You do more of everything
20:46 and then just do more layers to get--
20:47 Right, but in your layers, are they equal parts
20:50 or would you do more like a thick layer of potatoes
20:52 and a small layer of lentils or no, its equal--
20:54 No, it's equal. Equal, yeah.
20:56 So you get the flavor. Got you.
20:58 Otherwise it will be a little bit bland.
21:00 And what does it bake at? It bakes in a medium oven
21:03 and you leave it in for about 40 minutes.
21:08 But check it. Again it depends on the oven,
21:10 'cause ovens are different.
21:11 If you have a fan assisted oven,
21:13 which I've learnt in America that's a conve--
21:15 Convection oven we call it.
21:17 Convection oven is a fan assisted oven.
21:18 It's amazing, you got all these different terms.
21:20 Yeah, 'cause they say convection oven and I thought,
21:23 "what on earth is that?" Then she showed me
21:25 and I thought, "oh, fan assisted oven."
21:28 See? And if you said-- you say fan assisted oven,
21:30 Jill, I'd be like, "I have no clue what that is."
21:32 You know, 'cause I don't know what that is.
21:34 "What in the world is that?"
21:36 So then you just keep going all the way to the top.
21:38 I got some on a plate here.
21:40 I am gonna try it while you finish there.
21:42 Oh, I see the layers. Yes. Very nice.
21:46 Yeah, runny the type of mixture,
21:47 so that's fine, you just spread it over. Okay.
21:51 Then you put your final layers of potatoes on the top like so.
21:58 That is good. I think you're enjoying that,
21:59 I can hear by the sounds. That is good.
22:01 I really like that. Oh that's good.
22:04 I like the flavor. Oh, that one's good.
22:08 I could have that whole pan-- we'll say I'll get now--
22:13 That's good, I like the Asian.
22:15 Oh, yeah. Thank you. I can taste the curry,
22:17 oh, that's really good.
22:19 You know the cumin, I can taste the cumin, the ginger.
22:21 I'm sorry, go ahead. That's okay.
22:23 So you layer all the way to the top
22:25 and you just spray again on the top. Okay.
22:28 Would you cover it? No. No, okay.
22:30 So you bake it uncovered.
22:31 Yes, you spray again on top like that, that's it.
22:34 Reason you spray is because that is less fat in the recipe
22:37 so it makes it more healthy.
22:39 And then you stick it in the oven and that's it.
22:41 Nice. And you can serve that with some vegetables
22:44 on the side and that's the meal.
22:46 Nice. Oh, that fabulous. That's really-really good.
22:49 Okay, we're going to our next recipe
22:51 and we're going to read the two recipes together.
22:53 The sweet potato fries and the low fat fries.
23:10 Now this looks simple. It is very simple
23:13 and this is one of my absolute favorites,
23:15 because when I started to kind of realize,
23:19 you know, I must eat healthily.
23:21 I love, you call them fries, we call them chips.
23:24 Oh really? Yeah, in England they're called chips.
23:26 Okay. The French fries or pommes frites
23:27 or patatas fritas in-- if you speak Spanish,
23:30 it's all the same thing. This is really good
23:33 because you're eating what you love. Right.
23:35 But you're not, you know damaging your body
23:38 by eating anything unhealthy.
23:39 So this is one of my favorites and it's so simple to make.
23:42 Nice. Very quick and easy. Great.
23:44 Yeah, it's not all that deep fat fried stuff. No, not at all.
23:48 No. You go to McDonalds and you'll get your fries.
23:50 They're just like deep fat fries.
23:51 Which is okay occasionally. Oh yeah, for a treat.
23:53 Yes, but on a regular basis and I love eating fries.
23:57 So with the ordinary potato fries,
24:00 low fat fries you just get your potatoes
24:03 and you peel them, cut them into chip shapes.
24:06 Okay. You know, fry shapes, like so.
24:10 So it looks like the shape of a fry. I see that.
24:12 You par boil them, that means you boil them
24:14 and not until they are cooked
24:16 but until they are kind of half cooked.
24:19 Then you drain it and you put it in a colander.
24:24 Once you drained it and it's in the colander
24:27 you leave it in the colander
24:29 and you just pop that on top of the pot. Okay.
24:32 And leave it for 10 minutes. Okay.
24:34 So that they dry out a bit which is the important bit.
24:38 Yes. Yes. Okay. I wouldn't have thought of doing that,
24:40 why would you want them to dry out?
24:42 Because you don't want too much water in them
24:44 to start with because now,
24:45 I'm gonna show you the bit that we're gonna do. Okay.
24:47 Because if you put to much of water in it then they won't--
24:49 They get soggy. Yeah, they will get soggy.
24:51 So then you put them back into the pot.
24:53 Make sure the pot has got no water in it. Okay.
24:55 Put the lid on and then you shake it up.
25:00 So when you do that it gives them--it kind of--
25:03 smashes the edges of the chips,
25:05 so that is going to make them nice and crispy.
25:07 So if you like crispy fries then well, you shake it.
25:09 Don't really shake it too much
25:10 because then it won't be fabulous.
25:12 So you just shake it a little bit in the pot
25:15 like so and then all you do, in the preheated oven,
25:20 before that you just put some spray oil.
25:22 Now did you salt them? No, no.
25:24 Oh you didn't salt them. You salt to taste afterwards.
25:26 Okay. If you want to.
25:28 And you put them on the tray like so. Okay.
25:31 Make sure they spread out like so
25:35 and then you put the spray oil on them again
25:39 before you put them into the oven.
25:42 And leave it in there. What temperature?
25:45 250 degrees. Okay, so it's not a real hot oven.
25:48 No, it doesn't have to be hot.
25:50 Okay and how long does it cook for?
25:51 It will take about 25 minutes and that's it they are done.
25:54 That's it. Now even I can do that.
25:58 I see we got some here. Yeah.
26:00 Yeah, that looks fabulous. And also sweet potato fries,
26:03 you do the exact same thing.
26:04 You cut them into fry shapes
26:06 but then depending on the variety of the sweet potato,
26:10 some sweet potatoes actually have a lot of moisture in it.
26:12 So then I wouldn't bother to boil them.
26:16 And start with them raw.
26:17 Yeah, you just start with them raw. Okay.
26:21 Chop them so they are this shape, put them on the tray.
26:23 Spray them and put them straight into the oven
26:25 because if you boil them, they'll be too soggy. Right.
26:28 So it depends on the variety of the sweet potato.
26:31 Most sweet potatoes are quite high in water,
26:35 that they have in it. So you don't need to boil them,
26:37 so it's actually even quicker to me.
26:39 These are great as well, they taste fabulous.
26:41 And the same temperature, 250 for 20 minutes or--
26:44 Yes, yeah roughly about that. Depending on your--
26:47 what type of oven you have.
26:48 So you just keep watching them
26:50 and keep tasting them until they're fine. Right.
26:51 Yeah, now you just told people to keep watching
26:53 and tasting too much and then they're all gone
26:54 before you take 'em out of the oven, right?
26:57 Now these are great to make, they are good for--
26:58 if you're having like a party, they good as well,
27:02 particularly children's parties
27:03 because you know sometimes these days,
27:04 children's parties sometimes have so much junk.
27:06 It's not funny. Right.
27:08 And kids like sweet things. Of course.
27:09 So these are great, they go down really well.
27:11 You can have them with whichever sauces
27:13 or condiments you want as well. Nice.
27:14 They go really well, so have a taste.
27:16 Yeah, I'm gonna have a taste
27:18 and I took these from-- one from each of these.
27:20 So I get to try one of each.
27:22 I'll start with the potato
27:23 or I will just pick them up.
27:30 And you can buy these gadgets that chop the potato.
27:33 So they come out in chip shapes as well you can do that.
27:36 I've got one of those at home
27:38 'cause I love my kitchen gadgets.
27:40 So that makes it just simpler recipe as well.
27:42 And also good as like a side dish,
27:44 you can have them with burgers
27:45 'cause they might have got veggie burger
27:47 in there as well, the chickpea burger.
27:49 So you can have it like that. If you want burgers and fries,
27:51 but you don't want an unhealthy option,
27:54 this is a healthy option to have as well. Right.
27:56 It's great. Yeah, now it does not taste the same
27:58 as going to McDonalds and having fries--
28:00 It won't. But the taste is good.
28:02 Absolutely. No.
28:03 I like that. It's very good.
28:05 You can't expect it to taste the same as McDonalds,
28:06 this is the thing. Right.
28:08 It won't taste exactly the same,
28:09 but it will taste somewhere in the region of--
28:11 if you just get into your mind,
28:12 okay, why it dosen't taste same?
28:14 Because it hasn't been immersed in oil,
28:15 it hasn't been deep fried.
28:17 You know, they haven't yet invented something
28:19 that's not deep fried that taste deep fried.
28:22 Yes. I wonder why.
28:25 They haven't invented it yet
28:27 but I'm sure they will at one day.
28:28 So it won't taste exactly the same.
28:29 But the taste is till really good.
28:31 Yes. Oh yeah. Absolutely.
28:33 Thank you. I am glad you like it.
28:38 I love the sweet potato fries.
28:39 I like the sweet potato fries too.
28:40 They're good if you're on a low calorie diet as well,
28:43 because potatoes are carbohydrates.
28:46 So if you're trying to lose weight for health,
28:49 sweet potatoes fries are not a carbohydrate,
28:51 so you can eat as much as you like.
28:52 That's good. Oh, yeah, that's good.
28:54 If you want to eat as much as you like,
28:56 and not gain weight, if you're on a calorie control diet
28:59 or trying to cut down on your carbs,
29:01 sweet potatoes fries that are low fat
29:03 which are this recipe we've just done here,
29:05 will be perfect for you. Nice.
29:07 Oh they are perfect for me.
29:09 But even if you are not on a diet,
29:11 they're good to have as well. See? Oh yeah.
29:12 The flavor is really good, I like that.
29:14 That's really good. Let's go to our next recipe.
29:16 Okay. We're going to make,
29:18 oh Rice and Peas. Jamaican Rice and Peas.
29:20 Do you want to read that for us? I would love to read it.
29:48 Very nice. Now this is authentic, right?
29:50 This is authentic. My country of origin,
29:54 we have all the right ingredients.
29:55 So this is 100% authentic. Good.
29:59 So I'm learning from a pro here. Absolutely.
30:02 That's right. My mum,
30:03 when she watches this will be very proud.
30:05 Okay, good. Okay, we need kidney beans.
30:09 This is the closest we could find.
30:10 I'm not sure if these are exactly kidney beans
30:12 but they're in the region of.
30:14 Now to look really impressive, for your Jamaican friends,
30:17 please use fresh. Don't use the tinned one
30:20 because then it doesn't come out the right color.
30:22 Okay, okay. So fresh kidney beans.
30:24 Okay. You put those into a pot with two cups of water.
30:28 All right. And you can soak them overnight
30:32 'cause they do take while to cook
30:34 and it's important that you don't use them
30:37 before they're cooked properly. So you boil them--
30:40 'Cause you would mention to me they're actually--
30:42 they are bad for you. They can make you ill
30:44 if you eat them when-- Poison us.
30:45 Like a lot of food, if you know, not cooked properly,
30:48 you are not gonna feel very good at all. Yeah.
30:49 So in particular these-- More than other types of beans.
30:54 Yes, these one's in particular, so you cook them.
30:56 Now, how you know they're cooked is when you--
31:00 little space here so the camera can see.
31:02 When you crush them, like so,
31:06 it's almost like mashed potato inside.
31:08 I see that, it mushes. Now if you crush it
31:11 and it's still got little hard bits in it,
31:13 it's not done properly. So it should be almost like
31:15 the mashed potato inside, soft and smooth inside.
31:18 So this is real crush. Yes.
31:20 I mean this is real soft, this is really cooked.
31:21 Really soft and smooth. So once it's like that--
31:24 So when you're cooking them, all you do is take one out,
31:27 test it, if it's really soft and smooth,
31:30 there's no hard bits inside you're good to go.
31:32 All right, I learned something new already.
31:34 That's good. So you do that.
31:35 So once they're ready, then you add the garlic as well.
31:42 Then we do crushed garlic. Now once they're done cooking,
31:45 then we add the other stuff.
31:47 Yeah, then we add the other ingredients,
31:49 you add the garlic, the coconut milk,
31:51 the thyme, the onion, um,
31:53 you can add a little bit of salt as well. Nice.
31:55 You put all of that in because
31:57 that's going to give it the flavor. Okay.
32:00 Let that cook for a little bit and then you add the rice.
32:03 So then once the peas are cooked
32:05 and you've put in all the other ingredients
32:07 then all you're doing now is cooking the rice
32:09 and once the rice is done,
32:10 that's it your rice and peas are finished. Nice.
32:12 It's really great. Now, so I'm just trying to understand here.
32:15 You would either soak them overnight
32:16 or you cook them quite a while, right?
32:18 Yeah, its best if you soak them overnight
32:20 because then they're easier to cook
32:22 or if you have a pressure cooker. Yes.
32:24 That what you call them? Yeah, that's what we call them.
32:27 Okay, if you have a pressure cooker,
32:28 you can cook them in the pressure cooker
32:30 I think it speeds-- cuts the cooking time in half.
32:33 So, so long as when you take them out they're good and ready.
32:35 If you haven't soaked them overnight,
32:37 you can cook, but it does take forever.
32:40 Right, we're talking hours?
32:42 Yeah, it will take a good couple of hours otherwise,
32:46 so it's not the best way to do it.
32:47 But soak them overnight
32:48 and they will be done very quickly.
32:50 And they're great. So then we add the garlic.
32:52 Once they're done, they go against
32:54 the edge of the pan and they smash. Yes.
32:55 Then we would add the garlic, the onions,
32:57 the thyme and the coconut milk. Now with the coconut milk,
33:00 the traditional recipe is fresh coconut milk.
33:03 So if you want to be really authentic
33:06 you can buy a dried coconut,
33:08 smash it open, the fresh coconut--
33:12 oh you have to smash it open. Yeah.
33:14 The coconut inside, you grate it,
33:17 you can put it into a food processor and then you--
33:20 once it's come out all and its grated,
33:23 you add warm water to it and squeeze it through a sieve
33:26 and then the milk will come out
33:28 and that will make it taste even more fabulous.
33:31 Oh yeah. I like coconuts
33:32 so this is sounding good to me already.
33:34 Now I've been thinking though, if we add the rice though,
33:36 it's gonna be pretty dry and thick already, is it not?
33:39 Dry and thick? I mean do you need
33:40 to add more water at this point?
33:42 Like when you add the rice, that's what I was wondering.
33:43 Oh right. Once you add the rice,
33:46 you top up the water so it's about an inch.
33:49 That's what I wanted to know. Okay, okay.
33:50 Yeah. So you make sure its enough water to cook the rice.
33:52 'Cause the rice is dried,
33:54 so we got to-- it's got to swell and yeah.
33:55 But you usually use a lot of water to cook the kidney beans
33:58 'cause if um, while you cooking it the water dries down.
34:00 Right. You just top it up.
34:02 You keep adding water. Yeah, just keep adding water.
34:03 You wanted the beans always covered in water?
34:05 Yes, it should always be covered.
34:06 And then you just keep an eye on it
34:08 so they don't dry out and burn.
34:10 So with the rice, the best variety to use
34:13 is long grain rice, if you've got it.
34:15 Some people use, you know different types of rice.
34:18 Just the regular, plain, long grain rice is fine.
34:21 Some people can use Basmati rice. I like Basmati.
34:24 That's nice. It's probably not the best one to use.
34:26 Just plain white rice like that is fine.
34:30 And it comes out fabulous. Nice.
34:33 I got some here, that's all done. I got to try.
34:36 Have you ever had it before?
34:37 I have. Oh, you have?
34:39 Okay. It's really--
34:40 I like it. It's really good.
34:42 I think a couple of times, yeah. Okay.
34:49 Now, if you eat enough of this, you may--
34:51 I'm not promising this,
34:52 you may be able to run as fast as Usain Bolt.
34:59 That is good. I love the coconut milk in it.
35:03 Thanks so much. Oh yeah, that really makes it.
35:06 I mean the other flavors are good.
35:07 I like the-- you call them peas?
35:09 The kidney beans? Well, in Jamaica,
35:12 kidney beans are called peas. Okay.
35:13 So different countries call things different names,
35:15 there we call it-- they're called peas.
35:17 In England they are called kidney beans,
35:18 here they're called-- Kidney beans.
35:20 Kidney beans, yeah they say. Yeah, we say Kidney beans.
35:21 The kidney shape, yeah.
35:23 Okay, there are some people say red beans but yeah, okay.
35:25 So yeah, this is good but the coconut milk makes it.
35:28 Now this you can serve
35:29 with the butterbean falafel with some gravy.
35:32 Yes. See we have a whole recipe going there.
35:35 I see that. We have a whole dinner party going on here.
35:39 Oh yeah, that's wonderful. That is tasty.
35:43 And it's healthy because kidney beans are rich in protein,
35:46 I believe, as well. So it's good for you.
35:48 Oh yeah, that's right.
35:50 And that's it, it's quite simple to make.
35:51 It is. Providing you've soaked them overnight,
35:53 you're good to go. Right, now how long
35:55 would it take to cook the beans
35:56 if you had soaked them overnight?
35:58 About 40 minutes. Oh that's way faster than two hours.
36:01 Yes, yes. It cuts the cooking time in half almost.
36:05 And then it depends, kidney beans
36:07 vary from one country to next.
36:10 Some varieties cook quicker than others
36:12 depending on where you are.
36:13 Right. So yeah.
36:15 Yeah, that's true. It depends. That's really good.
36:17 This whole thing is mine and may be that too.
36:20 You may--you're trying to run as fast as Usain Bolt.
36:22 I am, so I definitely-- you all know I need that.
36:26 Let's read our next recipe.
36:27 We're gonna make that ice-cream.
36:48 Now you all know I have to have my dessert.
36:50 Yeah. I like my sweet.
36:52 So I'm excited because
36:53 we're gonna make a healthy alternative, a healthy dessert.
36:55 So this is good. This is Raw Strawberry and Banana Ice-cream.
36:59 Now this is a very popular one.
37:02 When I do cooking demonstrations in the community,
37:05 I've done some in the shopping center,
37:08 shopping mall and people queue up for the samples
37:12 and push in line and everything.
37:13 This disappears really quickly.
37:15 So I'm there going, "Oh my goodness."
37:17 So Mrs. Kirlew, I did not know you go to, like the mall.
37:20 Yes. You're talking like the mall and you just do--
37:22 they let you set up and do cooking demonstrations?
37:23 They've got like a kitchen stage,
37:25 a stage with a kitchen on it. Nice.
37:27 And you can do cooking demonstrations
37:28 and I promote my book there as well.
37:29 So it's taking this health message into community.
37:32 Into the public, right? Yes, yes.
37:33 Absolutely. And this is really easy to make.
37:36 Very cheap as well. Very good for--
37:39 if you're having a dinner party
37:41 or if you are having people for lunch or anytime really.
37:44 You can also make these into popsicles,
37:47 you call them ice lollies as well. Nice.
37:48 Yes, it's great. Oh yeah.
37:50 So all you need is bananas chopped up like this and frozen.
37:55 Strawberries, you take the green bit out.
37:59 That's important. That's the technical term,
38:01 take the green bit out. And freeze them as well.
38:04 And then you also need some medjool dates.
38:07 Now medjool dates are kind of the sweetest dates.
38:09 They--I like them. Yes.
38:10 They're very good. And what you need to do is,
38:13 you can get some with no pips or seeds in the middle.
38:18 This one does. Right.
38:19 So what you do is, open it like that,
38:21 take the seed out, chop it up
38:24 and then blend it with a little bit of water
38:27 just to make it into a paste like this.
38:29 And there's your paste. Yeah.
38:30 And that is going to sweeten the whole dish. Okay.
38:33 All right, so yeah. Yeah, okay.
38:35 They are just getting a shot of it there.
38:37 Very nice. So you are gonna use that for sweetener then okay.
38:39 Yep. So to make it,
38:41 we're gonna make it now. Oh yeah, I am ready.
38:46 You just put it into the blender like so. Okay.
38:50 So put in the blender there some like that.
38:53 We're gonna make two batches. Oh yeah, nice.
38:56 And then you put in like so.
39:02 Try to get them. They're kind of clumped.
39:04 They're still pretty frozen and they are all clumped together.
39:06 But the consistency is just like ice-cream.
39:09 That's the great part about it. Oh yeah.
39:12 You do that like so and just keep going
39:15 until you got more or less-you know
39:18 half and half of strawberries
39:20 or it can be more banana than strawberries. Okay.
39:22 But when you're making these recipes,
39:23 you always have to have banana as base 'cause you can see,
39:26 it makes other flavors well.
39:28 The banana is gonna add sweetener.
39:30 Especially few bananas are really ripe
39:31 and little spotted when you--
39:32 if we use them, it's gonna be sweeter.
39:34 Yes, you need the right bananas
39:35 definitely not the ones that are not that ripe.
39:37 Then you add your medjool dates.
39:41 And that's it. Nice.
39:42 Then you put this on. We're gonna make some noise.
39:44 And with this you need a really powerful blender.
39:47 You do, you can do it in a food processor as well.
39:50 Okay. And you don't really need the top of the rate food--
39:54 top of the range food processor.
39:56 Any food processor, it's fine. All right. Okay.
39:59 But we're gonna use this one.
40:00 I'm gonna need your help
40:02 'cause I haven't used this particular one before.
40:03 Well, turn it on and then it'll be on low
40:05 and then I'll flip it to high in a second. Okay.
40:20 I think we need to call for some back up.
40:24 I am the-- Bring in the big guns.
40:26 I got the reinforcements right here.
40:28 Here's the reinforcements. Here is our food processor.
40:31 Okay, I think this one will work better.
40:33 So this will work better.
40:35 And if we were more melted or something
40:36 it would work but this will be good.
40:38 Give us our good soft serve ice cream.
40:40 Let me plug it in down here for you. Okay.
40:46 So if this happens at home, that's wonderful.
40:48 Just call for back up. That's right.
40:51 All right, we'll just transfer into here. Okay.
40:57 I can do quite quickly.
40:59 There you go.
41:03 I think I need some help. Can you hold the top of the--
41:05 yeah that's it. You know, every time
41:07 when I cook in the kitchen I'm always making a mess
41:10 or always doing this and that.
41:11 So this is good you know.
41:13 If this happens to you, don't feel bad like,
41:14 "oops, it's not working here." Try something else.
41:17 You can say yeah, I think we watched the recipe on T.V.
41:19 and we know what to do. And look up--that's right.
41:24 There you go. You're getting it.
41:26 Yeah, I think we got it. Here's our reinforcements.
41:30 All right, so line this up.
41:35 Make sure everything is as it should be.
42:02 Shall we stop and mix it once? I think it will be--
42:05 You think it will be okay? Yeah.
42:06 Okay. We're almost there, I'm ready.
42:31 And we're almost there. We're almost there.
42:33 Let's look and see, oh yeah, we are almost there.
42:35 Yeah. See, you can see it
42:36 starting to go in through that. I can. I'm ready.
43:01 There we go. And it's as simple as that.
43:04 We have soft serve ice-cream.
43:05 Yep, you just take your ice-cream scoop.
43:10 Nice. And put it into your serving dishes.
43:13 Nice. Ooh, that is like soft serve ice-cream,
43:17 I mean that's real thick. Very nice.
43:19 And then you garnish. Nice.
43:22 With a strawberry and there you have it.
43:25 Oh, that's good. Have a taste.
43:27 I'm gonna have a taste. Very nice.
43:30 Now you can do this with other types of fruits too, right?
43:33 You can, you can do banana with mango
43:36 which we have here as well.
43:38 Nice, nice. You can put in any kind of soft fruit
43:40 so long as the basis is banana, comes out fine.
43:43 No problem and it's delicious.
43:46 I did this recipe in the Westfield shopping center
43:48 which is the shopping center
43:49 next to where the Olympic park is in London
43:52 and there was a huge whoosh of people.
43:54 I started making the recipe and I thought
43:56 "no one's gonna come." And as soon as I said,
43:59 "would anyone li--" before I finished the sentence,
44:02 everybody in the mall just rushed over
44:04 and this lady went, "I need four, I need four
44:06 please, I need four samples."
44:09 Oh this is good, I like it
44:11 and the dates-you know because bananas are sweet
44:13 and bananas are sweet anyway. Yes.
44:15 But the dates makes it sweeter
44:17 so it's really good. Nice.
44:19 And I'm sure I'd like the mango banana too.
44:21 Have you ever tried it with some sort of coconut?
44:23 'Cause that would sound good too.
44:24 I haven't actually, that's a good idea.
44:26 Thank you for that recipe suggestion.
44:27 Well, it sounds good to me. So I am like-- I like coconut.
44:30 Yeah, you can put coconut in there.
44:31 Yeah, I've tried it with strawberry
44:33 and banana, mango and banana.
44:34 You can put all three together as well.
44:36 Nice. That's nice.
44:37 And you can garnish it with a kiwi fruit as well
44:39 because it's green and it is nice.
44:40 Oh yeah, very nice. Good.
44:42 Very picturesque. Yes.
44:43 We're going to make our Easy Bake Cake.
44:46 That's our last recipe here.
44:48 For that we need
45:08 All right, we're having an Easy Bake Cake.
45:09 Now is this Jamaican too or no?
45:11 No, this is just a really good non dairy cake,
45:15 no eggs, no milk but it tastes fabulous
45:18 and it's really easy to make.
45:20 Hence it's called Easy Bake Cake.
45:22 That's a good name. Very simple name.
45:23 Very simple cake. See, absolutely.
45:25 We need that, you know,
45:26 especially when you're busy or
45:27 when you're making that transition
45:29 to try to find something healthy alternative plant based
45:31 whatever, we say we want something easy
45:33 and something that tastes good.
45:35 So this is a good thing, yeah. Right, yeah.
45:36 So it's very easy to make.
45:38 First of all you start off with the wholemeal flour.
45:40 Now, is this the whole wheat flour?
45:42 Whole wheat, wholemeal. Wholemeal?
45:44 Brown flour. Okay, we would say whole wheat.
45:47 Okay, that's what we say. You can say--
45:48 I think it's the same thing.
45:50 I think they just call it slightly different names.
45:52 So you put in the-- the whole wheat flour.
45:54 It's got the wheat germ and all that.
45:56 Yes, the good flour and you can sift it,
46:00 put that in, you put in the ground almonds
46:05 which are nice. Nice.
46:07 It gives a lovely flavor and texture as well.
46:13 And you stir in the raisins. Okay.
46:17 The raisins are optional,
46:18 some people don't like raisins so you can leave those out.
46:22 Sounds good to me.
46:23 So you just turn those around. Very nice.
46:27 So it's just flour and almond meal, really.
46:29 It's just like-- Yeah, okay.
46:31 And you add your baking powder.
46:34 Now you use a certain type of baking powder
46:36 or you probably get different types in England.
46:41 No, it's just the same. Same.
46:43 Yeah, it's just the same.
46:44 And egg replacer. Okay.
46:46 Which is like a powdered substance
46:48 you can get from health food stores
46:50 which helps bind the cake together.
46:51 Oh yeah. You do that like that.
46:53 Then you add the maple syrup to the soy milk. Okay.
46:58 You can use soy milk or almond milk.
47:01 Rice milk, have you tried that? Rice milk--
47:02 you can use that as well.
47:04 Any of those types of milk is fine.
47:05 You add those--that to that. Nice.
47:08 And then we stir it. Oh this is easy.
47:11 Very easy. There's hardly anything to it.
47:13 I like that. Just pour it all in.
47:16 That will sweeten it, like so.
47:20 And then you go like this. Very nice.
47:26 Now with the ice-cream we just made, that was fabulous.
47:30 That ice-cream you would not put
47:31 over top this, totally separate.
47:32 'Cause this you would slice, right?
47:34 Yeah, you would slice this and you can have this
47:37 and you can put butter on it. Ooh.
47:39 So it's nice. It's nice like that.
47:42 Yeah, it's not like a cake you would put icing on.
47:46 No, it's not that type of cake. Okay, yeah.
47:48 it's more like in England we call it a tea cake.
47:49 Yes, I remember you saying that. Yes, something like that.
47:53 You mix it around like that
47:55 till it's all come together like that.
47:57 Then you just need a small tin like this,
48:02 small loaf tin. Spray your spray in, like so.
48:07 And then you just transfer it to the tin. Very nice.
48:12 Put it in the oven and when it comes out--
48:15 when the tooth pick comes out clean,
48:17 'cause this one you have to watch the middle of it
48:18 so that it all comes out. Okay.
48:20 You don't want it all gummy in the middle. No.
48:22 And then you just spread it out like so.
48:24 Pop this in the oven. Nice.
48:27 And it comes out lovely.
48:28 It's very nice. Oh, yeah.
48:31 Now what temperature do we bake it at?
48:33 The temperature is 190 degree so it's not too hot.
48:36 Oh, that is cool. Yes. Okay.
48:39 And it's a slow bake so you put in for about 40 minutes or so.
48:43 And they actually do it for that.
48:45 190 degrees, yeah that is pretty--
48:46 and I neglected to get a fork but can I pick it up?
48:49 Of course you can. That's not very proper.
48:51 But anyways we'll try this.
48:57 Oh, that's good.
48:59 What do you think of the texture of it as well?
49:01 Okay, I got you with your mouth full, sorry.
49:04 It's very light. Yes.
49:05 I hadn't expected that
49:07 'cause almost all whole wheat flour type of cakes are heavy,
49:11 they are dense, they're thick but this isn't.
49:14 It's really light and nice.
49:16 And it's not dry either
49:18 'cause that's because you've got the almonds in it
49:20 and you've got the soy milk in it and so forth.
49:23 So that makes it nice.
49:25 Yeah, and it's not too sweet as well.
49:27 'Cause some people, they like cakes
49:28 but they don't like cakes that are too sweet, this is perfect.
49:30 Yeah, it's not a sweet cake at all, but it's very nice.
49:33 Thank you. I'm glad you like it.
49:35 Let's--I want to talk about your cookbook here
49:37 before we're done, one more time.
49:38 "Kirly-Sue's kitchen." Yes.
49:42 And you got all kinds of different recipes in here.
49:45 Yes, I wanted to give people
49:46 like a broad spectrum of different recipes.
49:50 So if you are new to being vegetarian you know,
49:56 making the transition. Right.
49:57 This is perfect because it's got a little bit of everything.
50:01 It's got starters, it's got main course,
50:02 it's got desserts, it's got drinks,
50:04 it's got suggestions of what you can put
50:06 in your sandwiches or wraps
50:07 for lunch as well different drinks--
50:09 and so forth. How nice.
50:10 'Cause that's what people struggle with,
50:11 they say, "Oh, I want to become a vegetarian."
50:13 Okay, so what do you have for lunch?
50:14 'Cause a classic question is, okay I'm a vegetarian.
50:18 "Oh, do you eat salad?" Exactly.
50:21 It's salad, salad, salad and more salad.
50:23 Yes, salad is fabulous, what else can you have?
50:26 I want more than just salad, right?
50:27 There is a little more to the vegetarian repertoire
50:29 than salad.
50:33 And you have proved this. Yeah that's good.
50:35 I see cornmeal pudding that looks good.
50:37 Yeah, that is lovely. That's a classic Jamaican one.
50:40 Now okay. Yes. Okay.
50:42 Now I've never had that, that sounds really good.
50:44 And here's the ice cream we made.
50:46 All kinds of puddings, oh fruit kebabs, this is nice.
50:48 And drinks, you got different drinks--
50:49 Yes, different drinks. Yes, yes.
50:52 Fruit drinks, well all different kinds of fruit drinks,
50:54 smoothies and so forth as well are very nice I think.
50:56 Oh yeah absolutely. And this book is available--
51:00 Online. Directly through you too.
51:02 Yes, kirlysueskitchen.co.uk.
51:04 Yeah. Kirlysueskitchen.co.uk. Okay.
51:06 Yeah, we'll have the address here in just a moment.
51:08 So that's wonderful, this is fabulous.
51:10 I really like it. Thank you.
51:11 Yeah. It's a good book.
51:13 I was telling Susanne before the program
51:16 that I think this is one of the most modern cookbooks
51:19 that we've talked about here on the Today program
51:21 and I just love it.
51:23 Just the pictures, the look of it,
51:24 the spiral bind, it's just nice.
51:26 It's a little book, it's cute.
51:27 It's just the fun book so I like that. Thank you.
51:30 Well, right now we're gonna go to Susanne's address,
51:33 her website, her Facebook page,
51:35 her all that stuff. If you-- her email.
51:37 If you want to contact her,
51:39 if you're interested in cooking schools,
51:40 if you're interested in this cookbook
51:42 maybe you're interested in cooking tips
51:45 and making that transition like we talked about
51:47 from the meat based to plant based,
51:49 here is the information that you will need.
51:53 If you would like to know how you can get a copy of the book,
51:56 "Kirly-Sue's Kitchen" or if you'd like to contact her,
51:59 then you can visit her online at www.kirlysueskitchen.co.uk.
52:06 That's W-W-W. K-I-R-L-Y-S-U-E-S-kitchen.co.uk.
52:14 Or you can email her at info@kirlysueskitchen.co.uk.
52:20 That's info@kirlysueskitchen.co.uk.
52:25 You can also find her on Facebook
52:27 at Kirly-Sue's Kitchen. That's Kirly-Sue's Kitchen.
52:34 Contact her today.


Revised 2013-06-17