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Series Code: HL
Program Code: HL000030A
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00:09 Pumpkin isn't just delicious, it's a rich source
00:12 of beta carotene which is a powerful antioxidant 00:16 that can protect against cancer. 00:19 Check out Aileen's great soup using pre-roasted pumpkin! 00:25 Thank you Margot! 00:26 And now I'm going to teach you 00:28 how to make creamy roasted pumpkin soup. 00:31 It's a really delicious way to eat pumpkin soup, 00:34 and it's a very easy way. 00:36 You just take a whole pumpkin, wash it well and prick it 00:39 well and put it in the oven for about an hour 00:42 at about 180 to 200 degrees. 00:45 And then after an hour, just let it sit for a while 00:48 and it cooks in its own skin. 00:49 When it comes time to cut it, it's so simple and so easy. 00:55 And it's also much more economical because you can 00:58 peel the skin off so much more easily without taking 01:02 half the pumpkin with it. 01:03 And it's also more flavorsome because the pumpkin 01:06 has started to dehydrate and roast and the flavors 01:10 are accentuated, so it's a really tasty way 01:13 to eat pumpkin soup. 01:14 This is what is called a "Jap" pumpkin and so 01:18 we're just peeling the skin off. 01:19 If the skin wasn't charred, this is a little bit charred, 01:22 so I won't put it into the soup, but if it wasn't 01:25 so charred, you could put the skin in as well. 01:27 Now you can put the seeds in if you want to, 01:30 but I'm not going to put the seeds in today. 01:32 And it's about 750 grams, but the weight is just 01:36 a bit of an indicator - you don't have to do exactly 01:40 the weight - if you're cooking in a pot, 01:42 you can fill the whole pot up with pumpkin. 01:44 So we're just going to put in enough to make 750 grams, 01:49 and then get rid of these seeds. 01:53 The seeds are actually very nutritious but they do 01:56 affect the consistency of the soup. 02:01 So that's only 335, so we've got a little way to go. 02:05 I'm wearing gloves because I don't want to get messy 02:07 but you don't have to - just wipe your hands will do. 02:11 And then just pop this in, it's a very quick way 02:16 of cooking soup too because the pumpkin is already 02:18 cooked and it doesn't take long for the onion and the tomato. 02:22 So this is going to take about half a pumpkin this time. 02:25 It depends on the size of your pumpkin. 02:27 I've discovered that there is a new pumpkin out 02:30 called a "Potkin or Podkin" or whatever, 02:33 it's really beautiful but this is the next best 02:36 one in my opinion. 02:37 So that's 800, that's quite good. 02:39 I'll just move that mess out of the way and get rid of 02:43 these because it's so messy. 02:47 And then what we're going to do is put in an onion, 02:51 1 brown onion, 2 tomatoes, and if they're small, 02:58 put in some more if you like. 03:00 As I said, there's no hard and fast rule at all. 03:03 And then we're going to add in 100 grams of raw 03:06 cashew nuts which is just short of one cup, and some 03:10 Celtic salt - I like to use Celtic salt because 03:13 it's got more minerals and it's less processed. 03:16 The more white the salt is, the more processed it is. 03:21 And then we're going to add-in just a teaspoon of Italian 03:25 herbs, dried Italian herbs but you can put in 03:27 anything that you like for flavoring. 03:30 And then we're going to add-in the water, so there's 03:34 750 mls of water here. 03:37 So just press the scales, 750 is about 3 cups. 03:48 How much is that? 280, hmm. 03:53 So the more water you put in, the thinner it's going to be, 03:56 so that's 690, but we can add in some more water 04:02 later if it's too thick. 04:03 It's always better to err on the thick side, 04:05 you can always thin a soup down but you can't 04:07 thicken it up real easily. 04:08 So then we're going to just cook that for about 04:14 10 minutes because all we're doing is cooking the onions. 04:17 I'm just going to set the time. 04:19 I'm going to set it for 100 degrees. 04:21 The beauty about cooking on an induction stove, for instance 04:25 if you've got temperature control or in a 04:27 Thermomix you can choose your heat, 04:29 you go over 100 degrees, 04:31 you're destroying some of the nutrients. 04:33 We're just going to cook it for about 10 minutes on speed 1. 04:48 Now that the Thermomix has finished cooking the soup, 04:52 and if in a pot now, you would transfer it into a blender 04:57 and blend it until it's smooth and creamy 04:59 or until it's of the consistency that you want to eat it. 05:03 You might like to use a stick blender and just give it 05:05 a little bit of a whiz just to have it chunky. 05:08 It's no right or wrong way, 05:10 it's just how you want to eat it. 05:12 With the Thermomix though, you don't have 05:14 to transfer it because it becomes your blender as well. 05:16 So I'm just going to blend this up for a short time, 05:19 just to make it quite smooth. 05:42 Okay, let's have a little look and see what's happening. 05:46 You can go as smooth as you like - if it's too thick 05:49 for you - I'm going to give that a little bit longer 05:52 because the cashews are what makes it creamy, 05:54 and that needs to go for around about a minute. 05:57 So I'll let it go for a bit longer. 06:34 Okay, now our soup is done and 06:36 we'll just serve it into the bowls. 06:45 And this is a really creamy soup. 06:49 It's in my recipe book, "Rainbow Recipes," 06:52 and you'll also find it on the 3ABN Australia website. 06:56 There are also other versions of other creamy 07:00 winter soups in my recipe book. 07:02 It's just basically change the main vegetable 07:05 and you get a different soup. 07:06 So you can do zucchini soup with the same ingredients, 07:09 leave out the tomato though. 07:11 And we just put a little bit of parsley on just to cheer it up. 07:15 You could put a bit of cashew cream in there as well 07:17 if you like and there you are! That's our soup! 07:21 So thank you Margot, now it's back to you. 07:23 What a wonderful winter warmer! 07:27 Pumpkin soup is my favorite and what a great recipe! 07:33 Sometimes it's nice to finish a meal by nibbling on 07:37 something chewy and Aileen's next recipe 07:40 is a delicious treat that also freezes for later. 07:44 Thank you Margot and I'm going to share with you 07:47 a little recipe now that I've put together because I 07:49 moved into a house with two macadamia nut trees 07:52 and I never used to like macadamia nuts, 07:55 so I never used to buy them, but when they were free, 07:57 I thought I couldn't waste them. 07:59 So we have a cup of macadamia nuts and we're going 08:01 to make nutty ginger chews which are 08:03 a nice little chewy sweet thing. 08:06 So this is a cup of macadamia nuts. 08:08 Now there are two ways you can do this - if you want 08:10 the nuts to go away completely, process them now 08:13 until they become like a butter; so if you want them crunchy 08:17 and bitty in your chews, then you can leave them 08:20 crunchy and do it all together, 08:23 all the things together, all the ingredients. 08:25 So I'm just going to now process this 8 seconds to butter. 08:40 So that will be pretty much smooth now. 08:42 So I want mine nice and smooth, 08:44 so that's why I've done it that way but you can see 08:47 how it's all nice and buttery in there and if I left 08:50 it go a little bit longer, it would be really oily. 08:52 You want to avoid that oily stage because you don't 08:55 want your chews to be too oily. 08:57 And I'm going to put in some fresh ginger 08:59 and 2 cups of dates. 09:01 So first of all, 2 cups of dates - they're just the cheap 09:04 cooking dates, Iranian dates, whatever you like to call them, 09:07 and I've just given them a quick slice through with the knife 09:11 just to make sure they are pitted because the 09:13 Thermomix will grind up the pits really well, 09:16 but it would be a bit gritty. 09:17 And if you don't have a Thermomix, it's quite fine 09:21 or use your food processor. 09:23 I would just tend to soak the dates a little bit 09:26 to soften them just so that 09:28 it doesn't put so much load on your motor because 09:30 the Thermomix has a very powerful motor. 09:32 This is fresh root ginger, just as much of that 09:35 as you like - if you love ginger, put in heaps. 09:37 If you don't like ginger, you can leave it out, 09:40 it's not essential but they are called 09:42 "nutty ginger chews," so you'd have to rename your recipe. 09:45 And I'm just going to give that - just where are we, 09:51 okay, we're just going to give that a few seconds 09:56 just to mix up. 10:10 Now they're still quite chunky - I'll just let you 10:14 have a look at how it's going. 10:15 You want it to be quite smooth; you want the dates to 10:19 like at least go completely away, so we'll just give that 10:22 just a little bit longer. 10:34 And that should be just about it and now it's ready to 10:37 roll into balls and I'll just give you a little look at how 10:40 it kind of fits together. 10:42 If it clings together like so, then you know it's ready 10:45 to roll into balls and you can make them as smooth 10:50 as you like by processing them longer or you can 10:53 make them as big as you want to but just a nice way 10:56 to finish off a meal if you want something sweet. 10:59 It would be nice with a fruit platter as well. 11:01 So I've prepared a fruit platter here for you to 11:03 have a little look at different fruits and just like 11:07 pop them on the end. 11:08 And it is like a beautiful treat to eat frozen. 11:12 I store them frozen in my freezer 11:15 and I serve them frozen. 11:16 It's really delicious little bites to eat. 11:21 So that recipe you will find on the website, 11:26 3ABN Australian website or you can go to my 11:29 cookbook to get other ideas of different fruit and nut balls. 11:33 Now it's back to you, thank you Margot! 11:35 Doesn't that make you wish you also had a macadamia 11:38 tree in your garden? 11:40 I'm impressed Aileen, that you've developed 11:42 so many recipes using this great Aussie nut. 11:48 Sauces can sometimes contain more fat and calories 11:52 than the dish they accompany but not this one, 11:55 and yet it's full of flavor! 11:58 Thank you Margot! 11:59 And now I'm going to share with you my recipe for golden sauce. 12:02 It's a really tasty recipe. 12:04 I want you to think at this moment of the Thermomix 12:07 as a steamer saucepan, so we're going to put 12:09 the ingredients for the sauce at the bottom, 12:11 and the veggies we're going to steam at the top. 12:13 Then any nutrients that are leached from the veggies 12:16 at the top will go down into the sauce and so we won't 12:19 lose any goodness. 12:20 So into your saucepan or your Thermomix put in 2 cups 12:24 of water - now I suggest if you're doing your saucepan, 12:27 put in a bit more but not too much because you can't 12:29 thicken up the sauce very well afterwards, 12:33 but you can thin it down. 12:34 But you don't want to burn anything in your saucepan. 12:38 And then for the Thermomix, you just insert your 12:41 simmering basket and add in your potatoes which is 12:45 going to be part of the sauce, and a small carrot. 12:48 The carrot is not there for flavor, 12:49 it's just there for color. 12:51 This is going to look like a rich creamy cheese sauce, 12:54 but it's going to be very good for you. 12:56 And then you've got some cashew nuts in there, 12:59 100 grams which is just short of a cup. 13:02 And then we're going to put the lid on and we're going to 13:07 then put the Varoma on top which is the steamer and we're going 13:10 to steam the other veggies. 13:12 So this is going to be a sauce poured over steamed veggies. 13:16 So we'll put in some broccoli, now I think I said 13:19 a head of broccoli but as much as you want to eat really. 13:23 If you've only got a small family and you only want to 13:25 cook a small amount, just do a small amount. 13:28 And I won't bother to use all that because I want to use 13:32 some cauliflower now. 13:33 So you just pop in some cauliflower as well, 13:37 and this is a really tasty sauce. 13:40 One lady came to one of my demos and she sat there 13:43 with a very aggressive body language and she said, 13:45 "Do you mean to say that's all that's in that sauce?" 13:47 And I said, "Yes." 13:50 Then I went on with the demo and she kept coming back, 13:52 "You mean to say that's all that's in that sauce?" 13:54 And she said this like several times, 13:57 and I patiently said, "Yes, yes." 13:59 And then at the end she said, "Well I can't wait 14:03 to see this sauce," and then at the end when she 14:06 tasted it, she said, "Well it almost tastes like 14:07 there's too much cheese in this sauce." 14:10 And I took her to a church potluck and someone said, 14:13 "I didn't take any of that, I can't eat all that cheese," 14:16 and I thought, "YES! I look normal - it's fantastic," 14:19 but there's no cheese in it." 14:20 So then we're going to put some carrots just on the top 14:23 of the steamer - in your steamer you can put 14:25 them all together if you like to. 14:27 And I'm just going to put the lid on. 14:30 So what you've got in your saucepan is your water 14:34 and the veggies for the sauce which is the potato 14:37 and the cashews and the carrot. 14:39 And then at the end, we're going to add a little bit of 14:42 lemon juice and some salt to give it the 14:44 tang like cheese has. 14:46 I'm going to give that about 20 minutes in the Thermomix. 14:50 However long your stove takes to cook - just do it 14:55 until your veggies are tender, but the sauce veggies 14:58 need to be quite soft. 15:00 And then we're going to give that 100 degrees. 15:03 The beauty of the Thermomix is that you can regulate 15:06 the temperature exactly. 15:07 On the stove, you might get to a much higher heat. 15:11 Now the 100 degrees is Celsius, so you need to adjust 15:14 that for Fahrenheit and then we're just going to 15:17 give it about speed 3, just to get the water 15:22 up and cooking. 15:23 Now the reason we've suspended the ingredients 15:26 in the simmer basket above the blade is so 15:29 it doesn't touch the blade. 15:31 If it was to touch the blade, the potato would cut up 15:34 too small, too soon and it would end up 15:36 grainy rather than smooth because 15:38 if you cut the potato up too small, it never cooks fine 15:42 and fluffy so that's a good thing to remember, 15:46 otherwise you'll have a grainy kind of sauce. 15:49 So that is all that we do for the 20 minutes 15:52 it will take to cook and then at the end we just 15:55 blend through the rest of the sauce ingredients 15:58 and pour the sauce over the veggies - and I'll show 16:01 you that when we get to it. 16:05 And now our sauce should be done, 16:07 let's just take a little look. 16:09 When you release the steam from the Varoma 16:13 always tip it away from your face so it doesn't burn you, 16:16 and the lid becomes the drip tray. 16:18 So here we have our carrots and our broccoli - perfect! 16:23 And then our sauce, we're just going to create the sauce. 16:27 Now cooking in your saucepan, you would take the 16:29 ingredients and you would tip them into your blender 16:33 including the cooking water and that then 16:35 gets blended up and that's the sauce. 16:38 So we'll just pop the handle into the basket 16:42 and I can't quite get there. 16:47 Tip it into the water - so what you're doing is you're 16:50 tipping into the water your cashews, your carrot, 16:54 and your potato. 16:58 And then you're going to add in your lemon juice, 17:02 you may need a little bit of extra water if it's too thick, 17:05 but just test the consistency first and then we'll 17:08 add in some salt. 17:10 Then you pop the lid on your blender and just give it 17:17 a minute - it's important to let it go for about a minute 17:22 because you want it beautiful and silky, smooth and creamy. 17:25 And then while that's running, I'll just arrange 17:29 the vegetables onto the serving plate. 17:46 Oh, it's just taking a little bit of time to cool down. 17:50 It's got a very in-built intelligence into this machine, 17:53 and it knows when it's too hot to let you open it. 17:57 Okay, here we go. 17:58 This sauce just looks so beautiful. 18:02 And I don't know anyone who has tried it 18:05 who doesn't like it. 18:07 Doesn't that look like cheese? It's amazing! 18:10 It's so smooth and creamy, and it's all good for you. 18:13 There are no saturated animal fats in this and then 18:17 just to top it off - it will serve about 6-8 people. 18:23 So we'll just put a little bit of parsley over the top. 18:26 It looks good enough to eat, doesn't it? 18:28 Okay, so that recipe is on the 3ABN Australia website. 18:32 It's also in my "Rainbow Recipe Book." 18:34 And now Margot, thank you, it's back to you. 18:37 If I hadn't tasted that sauce, I NEVER would have 18:40 believed such simple ingredients could taste so delicious! 18:44 Full marks Aileen! 18:48 Fruits are an important part of a healthy diet, 18:52 and variety is as important as quantity. 18:55 And you can't do better than fruit for dessert! 18:59 In terms of presentation, it would be hard 19:02 to beat Aileen's fruit stack. 19:04 Thank you Margot! 19:06 And now what we're going to do is make for you 19:08 a mango and strawberry sorbet fruit stack. 19:12 So to start with, we're going to start with the frozen mango, 19:16 and a few strawberries that are not frozen - just to give it 19:19 a little bit of a start. 19:20 So we'll pop just a few strawberries in there 19:23 and then the frozen mango. 19:26 So this is fresh mango that I've just frozen. 19:32 Pop that into the Thermomix, you can do this in your blender. 19:37 If you're doing it in a normal blender or food processor, 19:40 I suggest that you let the fruit thaw for a short time 19:44 just to take a load off your motor. 19:46 And we're just going to blend that up for about half a minute. 20:03 And there it's quite beautiful and lovely and creamy, 20:06 and a beautiful pinky-orangey color. 20:09 It's still got a strawberry that's frozen in there, 20:12 and it hasn't blended, so we'll just give it a bit longer. 20:24 There you go, and there it is. 20:29 Isn't that beautiful. 20:32 And now we're going to create the fruit stack. 20:34 So we just take one pineapple and slice it in two. 20:37 I'll just get a bigger knife for that and here we go. 20:41 So just take it through the thickest part of the pineapple. 20:46 Cut straight through and cut a slice. 20:49 Okay, so we need a nice decent size slice for that. 20:59 And you'd cut as many slices as you want served. 21:02 So we're just going to do one today but you're probably 21:05 going to be doing a lot more than that for a family. 21:09 So each stack would be one served and it's a 21:12 great way to have a fruit meal. 21:15 And you can put a few nuts with it as well and it 21:17 would be quite a good meal. 21:19 A nice snack for after school, your children could have 21:21 their fruit and it would be digested 21:23 by the time dinner comes and give them 21:27 the energy that they need. 21:28 So there we are - we've got a slice of pineapple 21:31 and that forms the base of our stack. 21:33 Then we can put on to that some sliced fruit, 21:36 so there's some kiwi fruit that's already been sliced, 21:40 and just create different layers of colors and whatever 21:44 is in season for your area you can do this with. 21:48 If you wanted pineapple at the base and you couldn't 21:52 get a fresh one, well canned is okay as long as 21:55 it's an unsweetened one. 21:57 And then we're going to put a few layers of 21:59 banana onto the kiwi fruit and you can cut the banana 22:06 any way that you like. 22:09 And it just creates a nice colorful meal. 22:13 And then we'll put on a few strawberries I think. 22:19 It's a great way to get your phytochemicals and your 22:23 antioxidants. 22:25 We should to eat more colors, 22:26 and we should eat more raw colors, so this is a great way 22:30 to get more raw colors. 22:32 And of course, you can add as much as you like, 22:35 You don't have to limit yourself to the portion sizes 22:37 that I'm demonstrating here today. 22:40 And then just put some diced or sliced mango that's 22:44 fresh off a mango seed. 22:54 I think that's about it. 22:55 And then we're going to put a nice decent generous 22:59 helping of mango and strawberry sorbet. 23:06 I'm just trying not to let it ooze everywhere. 23:10 And stud that with some blueberries and doesn't 23:13 that look really delicious? 23:15 And then you can put a few extra strawberries 23:18 in there if you'd like just to make it look a bit interesting. 23:23 And strawberries are easy to grow at home, 23:25 so you can even grow a few at home. 23:28 And if it all collapses, don't worry, it's all going 23:30 to taste just as good. 23:33 Then scatter a few extra around just to make it look 23:36 a little less formal and there we have our fruit stack! 23:40 I hope you enjoy! 23:42 Now this recipe will be on the 3ABN Australia website, 23:45 and there are more healthy recipes in my recipe book 23:48 "Rainbow Recipes." 23:49 Now it's back to you Margot! 23:51 Thanks Aileen! 23:52 What a perfect way to finish a meal. 23:55 Viewers, we hope that you will try Aileen's recipes 23:58 even if you don't own a Thermomix. 24:01 She has shown that healthy food prepared simply 24:05 can look stunning and taste delicious! |
Revised 2020-01-23