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Jacq, I love cheese, and that's
what we're talking about today -
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cheese, cheese and more cheese.
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But where are we at with cheese?
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Is cheese good for us or not?
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Well, firstly, I know
that you're king of the toasties,
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so I know how much
you love your cheese.
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Ooh, yeah.
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But I think it's important
that it just comes in moderation
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as part of people's diets.
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Alright.
So...every single
toastie day of the week, maybe not.
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But definitely one
every now and then,
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00:00:25,640 --> 00:00:27,880
and looking
for some healthier options.
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So...
Yep.
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..I'm gonna make a high-protein
cottage cheese hot cake...
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TIM: Mmm.
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..with grilled banana
and a drizzle of manuka honey,
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which is a great option
for breakfast or brunch.
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What are you gonna make?
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Well, I...
of course, I'm doing a toastie.
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So I'm doing a croque madame toastie.
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JACQUELINE: Ooh! Fun!
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TIM: And it's got two different types
of cheese in it and lots of it.
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Very indulgent.
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(LAUGHS)
I'm looking forward to it, though.
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Should we dive in?
Let's go.
Let's go.
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(WHIRRING)
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(SIZZLING)
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(SIZZLING)
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Obviously, I've got a big passion
for toasted sandwiches, Jacq.
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I've...
I know.
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..I mean, I've built...I've built
a career on it with Tim's Toasties.
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We're making a croque madame toastie,
two different types of cheese.
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We've got a truffled cheddar,
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some gruyere.
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We're gonna make our own bechamel.
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This is a labour of love,
but, trust me...
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OK.
..it'll be worth it in the end.
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Let's go.
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So first, we've got two cups
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of full-cream milk into our pot.
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Then we're gonna hit that with
just one small onion
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that I've diced up, into the milk.
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Lovely.
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Then I've got two cloves of garlic.
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All I want to do
with these two cloves of garlic
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is just crush them,
just to release those flavours,
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and then they can go
into our milk whole.
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I'm gonna put this on
just to start heating up.
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Two bay leaves.
Bay leaves in bechamel in milk.
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Any cheese sauces is fantastic.
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You've got some thyme
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and some parsley for me, so thyme.
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You're just putting them in
as whole bunches?
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TIM: Yeah. This is really
just to add flavour to that milk.
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And some of that parsley.
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I'm just going to...
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I love herbs factor in it.
..scrunch that up, tear that in -
in it goes.
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Obviously for flavour, but
I'm looking for how we can bundle in
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some more nutrition.
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And herbs will do that for us.
Yeah. It will, absolutely.
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Then we've got
some whole black peppercorns.
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They can go in.
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And just give that
a little mix around.
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And all we want to do now is
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bring that milk to a light simmer
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and get nice and delicious.
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Alright, Jacq, so our milk's
just come to just before a boil.
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So I've turned off the heat. Alright.
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Now I'm gonna sit our infused milk
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aside, just for 10 minutes,
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just to swim in
those beautiful herbs and aromats.
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JACQUELINE: Yep.
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And we'll get on to the bechamel.
Excellent.
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Lovely, so...
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..what we need is another frying pan,
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which I'm just going to pop onto
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a medium heat,
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and then we're gonna get some butter.
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JACQUELINE: Of course.
TIM: OK.
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No...
Wouldn't be French
without some butter, my friend.
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..no toastie is complete
without butter.
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Now, we just want a good chunk,
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50 grams or so, into our pan.
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JACQUELINE:
Now, I'm just standing here
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literally doing nothing
but observing...
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TIM: Oh!
..the master at work.
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I've got a job for you.
So give me a job.
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I need you to grate some cheese.
Alright. I can do that.
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So...we've got
two different types of cheese.
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We've got a truffled cheddar
and a gruyere.
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Can you just keep grating?
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I want a big pile...
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OK.
..of...of each one.
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Alright?
Alright. Alright.
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I'm in.
TIM: This is
your workout for the day, Jacq.
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JACQUELINE: OK.
TIM: You're gonna get those...
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JACQUELINE: Get the biceps moving.
..big guns going.
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JACQUELINE: That's it.
TIM: Beautiful.
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Now I'm going to
grab some plain flour.
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And we just want
a couple of tablespoons of our flour.
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OK.
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Then we want to stir the flour
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into the butter...
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JACQUELINE: Yep.
..creating a roux.
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So I'm actually gonna switch that
off the heat now.
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And now I'm going to slowly strain in
our infused milk
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a little bit at a time.
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JACQUELINE: Oh, wow.
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TIM: Alright, so it's off the heat,
but there's still plenty of...
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..plenty of heat in that pan.
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Now we just want to
stir that through.
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OK, Jacq, so you're furiously
grating, doing a fantastic job.
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(LAUGHS) I am.
Cheese, cheese and more cheese.
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My biceps hurt.
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TIM: I'm gonna keep adding
our infused milk
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until we get
a nice silky-smooth bechamel,
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and then we're gonna throw in
some of that cheese.
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Alright, Jacq, so you can see
we've added all our infused milk.
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We're gonna throw in
some more flavours.
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So we've got some Dijon mustard.
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In we go.
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Give it a bit of extra flavour.
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And some white pepper.
JACQUELINE: Yum.
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Alright.
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Just a little sprinkle of that.
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And a little bit of nutmeg.
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You don't need much, though.
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'Cause too much nutmeg will
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overpower it really, really easily.
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And then...cheese.
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So I'm gonna steal
about half a cup of the gruyere.
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JACQUELINE: I'd say they're actually
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mountains of cheese,
as opposed to piles.
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Yeah.
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I was, like, grating away, thinking,
"When does this end?
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"When will Tim say 'Stop'?"
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(LAUGHS)
But in your world, it's never.
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Never!
More cheese.
OK.
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Now we're gonna stir that through.
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Oh, this makes me so happy.
Look at this.
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JACQUELINE: Look, if anything,
I'm gonna walk away
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from today understanding how to make
a really topnotch bechamel.
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Absolutely.
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JACQUELINE: And that's
gonna make my family very happy.
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TIM: OK. Job done.
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Let's build some toasties.
Alright.
Alright.
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So, we've got
a beautiful loaf of sourdough here.
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So I want to go into our...
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..bigger slices in the middle,
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and we want four nice thick slices
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of our sourdough.
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Look at that.
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So we've got
our bases of our bread here.
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Now we're going to put on
some of our cheese, so...
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..let's get some of our gruyere
on there.
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Let's...
JACQUELINE: So gruyere for the base.
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TIM: Gruyere on the base.
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And some of our truffled cheddar.
JACQUELINE: Of course.
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TIM: OK.
JACQUELINE: You can
really smell the truffle as well.
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It's super-pungent.
It's so pungent but...glorious.
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(LAUGHS)
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TIM: Then we've got some of
our beautiful double-smoked leg ham.
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Mm-hm.
We're gonna pile that on as well.
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So I've chosen double-smoked leg ham
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because single-smoked
just isn't gonna cut it today, Jacq.
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We want double-smoked leg ham,
which is really gonna stand up
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to the richness
of the bechamel sauce, and...
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..a packet like this is great.
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I've always got it in the fridge,
on hand for toasties.
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OK. So now we've got
our beautiful bechamel.
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All that cheese has melted in there.
Look at that.
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We've got our Dijon mustard in there.
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Now, I want to
just add a layer of our bechamel
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to our toasties.
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Oh!
JACQUELINE: Oh, wow.
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TIM: You beauty.
And then onto our other one.
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OK. Now, a little bit more greenery.
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I've got some fresh chives.
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Good.
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Um...I'll just steal that knife.
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And we just want
some really thinly sliced chives
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just to go into our toastie.
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Just roughly chopped.
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Beautiful.
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And a sprinkle...
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..on there.
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And a sprinkle on our other toastie.
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Let's go a little bit more cheese,
just for...just for good measure.
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Just a little bit more of each one.
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JACQUELINE:
So that's the...oh, bo...so both.
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So both the gruyere and the truffle
go on again.
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TIM: Both - that combination
of the truffled cheddar...
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So many layers.
..and the gruyere
just works so well together.
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On with our lids.
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And now we're gonna toast these up
till they're nice and golden.
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OK. So I'm gonna
heat my griddle pan here.
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I don't want to cook these too high.
JACQUELINE: Yep.
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'Cause nothing is worse
than a burnt toastie.
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Melt our butter in our griddle pan.
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Mm-hm.
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Just give that a bit of love.
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OK, so our butter's nearly melted
in our griddle pan.
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Now the toasties can go into our pan,
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one there.
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And our second one.
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They're buddies in the pan.
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They're gonna cook for a few minutes
either side
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till they're
beautiful, crispy and golden.
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We'll clean up,
these'll be cooked and we'll...
we'll get on with the next step.
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JACQUELINE: Alright.
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Ooh.
(LAUGHS)
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Have a look at those, Jacq.
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(LAUGHS)
I am looking and I am liking.
Beautiful...beautiful...
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And listen to that.
Golden and crunchy.
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JACQUELINE: Crispy.
TIM: So, toasties can come out now.
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JACQUELINE: OK.
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This is a lot of steps for a toastie,
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I know, but...
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(LAUGHS)
..stay with me, guys, stay with me.
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Alright.
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Toasties can come out onto our tray.
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Then we're going on top
with some of our bechamel.
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Now, I just tasted that as it was,
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and it was...
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(LAUGHS)
..a whole new level of bechamel.
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That's like something
I've never tasted before.
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TIM: That's why I think it's just
a great tip for people at home to
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infuse your milk with some flavours.
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Yeah.
And it just makes such a difference.
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Alright.
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Nice thick layer of our bechamel
on top.
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Very generous.
TIM: Oh, yes.
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Then some more cheese.
OK.
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Well, 'cause...
(LAUGHS)
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..because we haven't had enough, OK?
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So another sprinklage
of our cheese on top.
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So these are
going to go in the oven now
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until that cheese gets
beautiful bubbly and golden on top.
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JACQUELINE: Yep.
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TIM: While they're in the oven,
we're gonna fry a couple of eggs
to go on top.
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JACQUELINE: I have a job to do.
TIM: Whoo-hoo!
JACQUELINE: Yes!
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TIM: Alright.
243
00:09:30,320 --> 00:09:31,400
Have a look...
JACQUELINE: Tim.
244
00:09:31,400 --> 00:09:33,480
..at these.
245
00:09:33,480 --> 00:09:34,720
My eyes are literally popping out.
246
00:09:34,720 --> 00:09:36,440
These are insane.
247
00:09:36,440 --> 00:09:38,680
OK. There we go.
248
00:09:39,680 --> 00:09:41,200
JACQUELINE:
It's like a toastie on steroids.
249
00:09:41,200 --> 00:09:43,880
TIM: So the bechamel
and the cheese on top,
250
00:09:43,880 --> 00:09:45,720
that beautiful golden crunch.
251
00:09:45,720 --> 00:09:47,200
A toastie on steroids.
252
00:09:47,200 --> 00:09:49,120
That's what this is all about.
253
00:09:49,120 --> 00:09:51,040
Now, it wouldn't be a croque madame
254
00:09:51,040 --> 00:09:53,200
if we don't top it
with these beautiful...
255
00:09:53,200 --> 00:09:54,200
Alright.
..fried eggs.
256
00:09:54,200 --> 00:09:55,200
So...
257
00:09:55,200 --> 00:09:56,720
..pop one of those on top.
258
00:09:56,720 --> 00:09:57,880
You've done such a great job there.
259
00:09:57,880 --> 00:10:00,000
JACQUELINE: Oh, thanks, Tim.
TIM: Look at those, sunny side up.
260
00:10:00,000 --> 00:10:01,680
And then as we cut that,
261
00:10:01,680 --> 00:10:04,560
yolk will ooze and become glorious.
262
00:10:04,560 --> 00:10:06,400
JACQUELINE: Look at that.
TIM: Fantastic.
263
00:10:06,400 --> 00:10:09,080
You can hit that with some...
264
00:10:09,080 --> 00:10:10,800
..black pepper,
265
00:10:10,800 --> 00:10:13,120
a little bit of sea salt
266
00:10:13,120 --> 00:10:15,960
sprinkled on each one.
267
00:10:15,960 --> 00:10:22,080
And, final flourish, just some
of those chopped chives to go on top.
268
00:10:23,080 --> 00:10:24,520
Sprinkle, sprinkle, sprinkle.
269
00:10:24,520 --> 00:10:28,920
I don't know about you, Jacq, but,
um, that makes me very, very happy.
270
00:10:28,920 --> 00:10:30,040
(JACQUELINE LAUGHS)
271
00:10:30,040 --> 00:10:31,240
That is a masterpiece.
272
00:10:31,240 --> 00:10:32,520
We're all about cheese today.
273
00:10:32,520 --> 00:10:36,520
Now, there's a lot of cheese
in there. There's no doubting.
274
00:10:36,520 --> 00:10:38,360
But this is my croque madame toastie.
275
00:10:38,360 --> 00:10:40,520
I hope you enjoy it.
276
00:10:40,520 --> 00:10:41,520
Excited.
(LAUGHS)
277
00:10:41,520 --> 00:10:44,120
I've got to say, I'm excited. This
is a whole new adventure for me.
278
00:10:44,120 --> 00:10:45,840
(LAUGHS)
So...let's tuck in.
279
00:10:45,840 --> 00:10:47,400
Alright.
280
00:10:47,400 --> 00:10:48,800
Straight down the middle.
281
00:10:48,800 --> 00:10:51,160
JACQUELINE: I feel like
I need a knife and fork gen...
282
00:10:51,160 --> 00:10:52,640
..generally to get through this.
283
00:10:52,640 --> 00:10:54,040
TIM: It is a knife-and-fork job.
284
00:10:54,040 --> 00:10:55,960
JACQUELINE:
It's not so much a... (GULPS)
285
00:10:55,960 --> 00:10:57,520
TIM: Oh, look at that.
..into the gob.
286
00:10:57,520 --> 00:11:00,080
Look at all those layers, though.
TIM: See those beautiful layers.
287
00:11:00,080 --> 00:11:02,040
JACQUELINE: Looks amazing.
TIM: The bechamel. The cheese.
288
00:11:02,040 --> 00:11:04,080
That beautiful double-smoked ham.
289
00:11:04,080 --> 00:11:05,200
How good?
290
00:11:05,200 --> 00:11:07,600
How we gonna eat this, Jacq?
JACQUELINE: You tell me. (LAUGHS)
291
00:11:07,600 --> 00:11:09,760
I might just slice you off a...
a little...
292
00:11:09,760 --> 00:11:11,440
That sounds like a good idea.
..a little piece.
293
00:11:11,440 --> 00:11:12,440
Is that OK?
294
00:11:12,440 --> 00:11:14,200
That looks absolutely perfect.
Alright.
295
00:11:14,200 --> 00:11:16,160
I will join you.
296
00:11:17,160 --> 00:11:18,400
Croque madame toastie.
297
00:11:18,400 --> 00:11:20,280
Ham, cheese on steroids.
298
00:11:20,280 --> 00:11:22,280
Bon appetit.
Bon appetit.
299
00:11:22,280 --> 00:11:24,640
(LAUGHS)
300
00:11:24,640 --> 00:11:25,800
When you talk indulgence, that...
301
00:11:25,800 --> 00:11:27,960
(LAUGHS) ..it doesn't get
more indulgent than that.
302
00:11:27,960 --> 00:11:30,840
You can really taste that truffle
from the...the cheddar.
303
00:11:30,840 --> 00:11:32,720
What are you...
what are your thoughts?
304
00:11:32,720 --> 00:11:34,080
Just a lot.
305
00:11:34,080 --> 00:11:35,520
Everything is a lot right now.
It's a lot.
306
00:11:35,520 --> 00:11:36,520
And it's incredible.
307
00:11:36,520 --> 00:11:39,320
But I'm glad this little portion
is just for me.
308
00:11:39,320 --> 00:11:40,840
All the bechamel.
309
00:11:40,840 --> 00:11:42,400
Like...that in itself
310
00:11:42,400 --> 00:11:44,480
has just been
such an eye-opener for me.
311
00:11:44,480 --> 00:11:45,480
(LAUGHS)
312
00:11:45,480 --> 00:11:48,480
I'm trying to think of all the
healthier variations on this dish.
313
00:11:48,480 --> 00:11:49,720
But I just think...
Oh!
314
00:11:49,720 --> 00:11:52,320
..we'll let you hero
and be Tim the master of toasties.
315
00:11:52,320 --> 00:11:53,640
(LAUGHS)
316
00:11:53,640 --> 00:11:55,680
Um... (LAUGHS)
TIM: Let's just, um,
enjoy this for what it is.
317
00:11:55,680 --> 00:11:56,680
JACQUELINE: Exactly right.
318
00:11:56,680 --> 00:11:59,800
TIM: And just...this is definitely
a sometimes food or a...
319
00:11:59,800 --> 00:12:01,880
(LAUGHS)
..a very rarely times food.
320
00:12:01,880 --> 00:12:03,720
Indulgence is...is all part
321
00:12:03,720 --> 00:12:05,280
of a healthy living
and a healthy lifestyle.
322
00:12:05,280 --> 00:12:07,800
Cheese, ham. What else do you need?
323
00:12:07,800 --> 00:12:09,400
(LAUGHS)
Good company, my friend.
324
00:12:09,400 --> 00:12:10,800
Yeah.
Good company.
325
00:12:25,240 --> 00:12:27,840
Alright, Tim.
So we're still working with cheese.
326
00:12:27,840 --> 00:12:28,840
OK.
327
00:12:28,840 --> 00:12:31,480
But I'm gonna take you through
a slightly healthier variation...
328
00:12:31,480 --> 00:12:32,480
Alright.
329
00:12:32,480 --> 00:12:33,480
..of a cheese dish,
330
00:12:33,480 --> 00:12:35,640
which is my high-protein
cottage cheese hot cakes...
331
00:12:35,640 --> 00:12:36,640
OK.
332
00:12:36,640 --> 00:12:38,080
..with some grilled banana
333
00:12:38,080 --> 00:12:40,840
and a drizzle of manuka honey
to finish.
334
00:12:40,840 --> 00:12:42,400
TIM: Sounds good.
JACQUELINE: Alright.
335
00:12:42,400 --> 00:12:43,200
Let's get going.
OK.
336
00:12:43,200 --> 00:12:45,360
So, you're gonna
grill the banana for me.
Yeah.
337
00:12:45,360 --> 00:12:47,040
So if you could start
just by chopping the banana,
338
00:12:47,040 --> 00:12:48,160
getting the pans hot.
339
00:12:48,160 --> 00:12:49,440
Got ya.
340
00:12:49,440 --> 00:12:52,240
JACQUELINE: I'm gonna add about half
a cup of cottage cheese to the bowl.
341
00:12:52,240 --> 00:12:56,880
Cottage cheese, I love,
because it's low in saturated fat,
342
00:12:56,880 --> 00:12:58,120
but it's also really high in protein,
343
00:12:58,120 --> 00:13:00,520
so it's a really good one
to think about
344
00:13:00,520 --> 00:13:05,080
if you're doing some exercise in
the morning and you want to come home
345
00:13:05,080 --> 00:13:06,960
and have a high-protein breakfast.
346
00:13:06,960 --> 00:13:10,480
So, with the combo
of the cottage cheese and the eggs,
347
00:13:10,480 --> 00:13:12,120
you've got lots of
348
00:13:12,120 --> 00:13:13,760
good protein coming into
349
00:13:13,760 --> 00:13:15,440
whatever you decide this meal to be.
350
00:13:15,440 --> 00:13:17,040
Could be breakfast, could be brunch.
351
00:13:17,040 --> 00:13:19,240
Hey, it could be dinner
if you really wanted it to be.
352
00:13:19,240 --> 00:13:22,320
I...I l...I don't cook much
with cottage cheese,
353
00:13:22,320 --> 00:13:23,400
it's not an ingredient
354
00:13:23,400 --> 00:13:26,040
I'm overly familiar with, but...
355
00:13:26,040 --> 00:13:27,840
..I think it's so versatile,
isn't it?
356
00:13:27,840 --> 00:13:29,120
JACQUELINE: It is really versatile,
357
00:13:29,120 --> 00:13:30,440
and it's really neutral in flavour.
358
00:13:30,440 --> 00:13:31,920
It's creamy, but it's
359
00:13:31,920 --> 00:13:33,760
very neutral and milky in flavour,
360
00:13:33,760 --> 00:13:35,840
so...it doesn't take over a dish,
361
00:13:35,840 --> 00:13:37,280
which is why it's so great
362
00:13:37,280 --> 00:13:39,320
in something like hot cakes,
363
00:13:39,320 --> 00:13:43,440
because you still can celebrate
the flavours of the banana
364
00:13:43,440 --> 00:13:45,360
and, of course,
the manuka honey at the end.
365
00:13:45,360 --> 00:13:48,440
So, I've got my cottage cheese,
my eggs.
366
00:13:48,440 --> 00:13:50,560
I'm going to also add in
some baking powder.
367
00:13:50,560 --> 00:13:52,760
'Cause we want them
l...light and fluffy...
368
00:13:52,760 --> 00:13:54,200
TIM: Light and fluffy.
..hot cake style.
369
00:13:54,200 --> 00:13:55,200
TIM: Yeah.
370
00:13:55,200 --> 00:13:56,720
And I've added in
the vanilla extract as well.
371
00:13:56,720 --> 00:13:57,720
Beautiful.
372
00:13:57,720 --> 00:14:01,040
Then we'll whisk that up.
373
00:14:01,040 --> 00:14:02,000
TIM: I've just had a thought.
374
00:14:02,000 --> 00:14:04,880
If you left out the vanilla,
you could almost turn these
375
00:14:04,880 --> 00:14:06,280
into
a savoury cottage cheese pancake...
376
00:14:06,280 --> 00:14:10,080
Absolutely. Yeah.
..too and top them with a bit of
cream cheese, bit of smoked salmo
377
00:14:06,280 --> 00:14:10,080
n.
378
00:14:10,080 --> 00:14:11,760
Yep. Absolutely.
Yeah. That'd be good.
379
00:14:11,760 --> 00:14:16,080
Or a fritter as well, so if you
wanted to fold in corn kernels...
380
00:14:16,080 --> 00:14:17,080
Yeah.
381
00:14:17,080 --> 00:14:19,440
..or baby spinach or something
like that, you can do that as well.
382
00:14:19,440 --> 00:14:20,440
Versatile.
383
00:14:20,440 --> 00:14:23,480
And you could
also use your chilli honey.
Yeah.
384
00:14:23,480 --> 00:14:25,560
A bit of chilli honey in there
would be fantastic. Absolutely.
385
00:14:25,560 --> 00:14:28,560
JACQUELINE: I'm adding in almond
meal, so that's gonna help, um,
386
00:14:28,560 --> 00:14:30,080
sort of bulk the pancake
whilst also adding in
387
00:14:30,080 --> 00:14:32,880
those beautiful, um, healthy fats.
388
00:14:32,880 --> 00:14:34,000
And that's pretty much it.
389
00:14:34,000 --> 00:14:36,600
Now, you could also
blend all of this together,
390
00:14:36,600 --> 00:14:39,840
but, um, you know,
in a bowl's just as easy.
391
00:14:39,840 --> 00:14:42,120
Do you want me
to start grilling off these bananas?
I'd love that.
392
00:14:42,120 --> 00:14:44,520
So...just a bit of olive oil spray?
393
00:14:44,520 --> 00:14:46,200
That's all we need, really.
No butter?
394
00:14:46,200 --> 00:14:47,600
No butter today.
OK.
395
00:14:47,600 --> 00:14:48,960
Oh, fine.
Yeah.
Alright.
396
00:14:48,960 --> 00:14:50,560
I think we did well
with your croque madame
397
00:14:50,560 --> 00:14:52,160
and the butter content.
398
00:14:52,160 --> 00:14:54,280
We're just gonna keep it easy...
Alright.
399
00:14:54,280 --> 00:14:55,880
..without as much butter in these.
400
00:14:55,880 --> 00:14:57,400
So if you can get those bananas
401
00:14:57,400 --> 00:15:01,520
lovely caramelising and golden
for me, they're gonna be the great
402
00:15:01,520 --> 00:15:04,400
combination on top of the hot cakes.
403
00:15:04,400 --> 00:15:05,680
TIM: I'll do my best.
404
00:15:05,680 --> 00:15:07,200
JACQUELINE: (LAUGHS)
And I'm gonna get these
405
00:15:07,200 --> 00:15:08,320
hot cakes cooking as well,
406
00:15:08,320 --> 00:15:11,960
'cause they take
about three minutes or so each side.
407
00:15:11,960 --> 00:15:14,880
And they're lovely and fluffy.
How good's that?
408
00:15:14,880 --> 00:15:17,000
And I love how you can see those
409
00:15:17,000 --> 00:15:18,640
little flecks of cottage cheese
through it.
410
00:15:18,640 --> 00:15:20,120
JACQUELINE: Yeah, that's right.
TIM: Yeah.
411
00:15:20,120 --> 00:15:23,720
JACQUELINE: So it's just a couple of
tablespoons into a medium-heat pan.
412
00:15:23,720 --> 00:15:25,840
Spread it out a little bit,
because unlike
413
00:15:25,840 --> 00:15:28,920
sort of a traditional
pancake or hot cake,
414
00:15:28,920 --> 00:15:32,480
it doesn't spread as much.
415
00:15:32,480 --> 00:15:34,440
And, again, something,
as we were saying, sweet or savoury
416
00:15:34,440 --> 00:15:35,760
which is really cool.
417
00:15:35,760 --> 00:15:37,080
Sweet and savoury.
418
00:15:37,080 --> 00:15:39,800
And I...I'm already smelling those
419
00:15:39,800 --> 00:15:40,920
beautiful caramelised bananas.
420
00:15:40,920 --> 00:15:43,680
I'm gonna keep an eye
on these bananas, Jacq, 'cause...
JACQUELINE: I'd love that.
421
00:15:43,680 --> 00:15:45,440
..bananas have got
quite a high sugar content,
422
00:15:45,440 --> 00:15:47,120
and, as you know,
frying 'em like this,
423
00:15:47,120 --> 00:15:48,640
they will burn
really, really easily.
424
00:15:48,640 --> 00:15:49,640
They do.
425
00:15:49,640 --> 00:15:51,040
Another lovely thing
426
00:15:51,040 --> 00:15:52,600
you can do with bananas
whilst they're frying
427
00:15:52,600 --> 00:15:54,680
is just sprinkling a little bit
of cinnamon on there as well...
428
00:15:54,680 --> 00:15:55,680
TIM: Ooh!
429
00:15:55,680 --> 00:15:56,680
..so it naturally adds
430
00:15:56,680 --> 00:15:59,960
a bit of sweetness,
a little bit of spice as well,
431
00:15:59,960 --> 00:16:03,200
without overloading on
too many more ingredients really.
432
00:16:03,200 --> 00:16:05,520
(LAUGHS)
And who doesn't love
cinnamon on some hot cakes?
433
00:16:05,520 --> 00:16:07,080
Yeah.
Alright.
434
00:16:07,080 --> 00:16:08,080
These take about...
435
00:16:08,080 --> 00:16:09,200
..a few minutes each side
436
00:16:09,200 --> 00:16:10,640
and then they're good to go.
437
00:16:10,640 --> 00:16:12,040
How are your bananas looking?
438
00:16:12,040 --> 00:16:14,680
TIM: Looking good.
439
00:16:23,200 --> 00:16:24,200
JACQUELINE: Alright.
440
00:16:24,200 --> 00:16:27,880
These are ready to be plated up
and for us to tuck in.
441
00:16:27,880 --> 00:16:29,280
They smell amazing.
Yeah, look.
442
00:16:29,280 --> 00:16:30,480
And they've come out really well.
443
00:16:30,480 --> 00:16:32,600
They're lovely and golden.
444
00:16:32,600 --> 00:16:37,040
And they go beautifully with
your amazing caramelised bananas.
TIM: Mmm.
445
00:16:37,040 --> 00:16:39,600
JACQUELINE: Again, if you wanted
to add cinnamon to the banana,
446
00:16:39,600 --> 00:16:41,120
you could,
447
00:16:41,120 --> 00:16:42,520
but I just like having them as is.
448
00:16:42,520 --> 00:16:44,040
Alright, Tim, your moment is here.
449
00:16:44,040 --> 00:16:46,840
OK. Here I come.
450
00:16:46,840 --> 00:16:48,440
Bit of the banana on top.
451
00:16:48,440 --> 00:16:49,600
You could also use,
452
00:16:49,600 --> 00:16:51,280
if you didn't have bananas on hand,
453
00:16:51,280 --> 00:16:53,240
you've got some frozen berries,
454
00:16:53,240 --> 00:16:56,200
I like to defrost those, pop them
in the microwave to warm them up.
455
00:16:56,200 --> 00:16:58,040
Or you could get them in a pan...
TIM: That's a good idea.
456
00:16:58,040 --> 00:16:59,640
..and, again, like, just
457
00:16:59,640 --> 00:17:02,600
kind of caramelise them down a little
bit, and then get those on top.
458
00:17:02,600 --> 00:17:05,200
You could add a dollop of yoghurt
if you wanted to.
459
00:17:05,200 --> 00:17:10,120
But the drizzle of the manuka honey
at the end is what really makes it.
460
00:17:10,120 --> 00:17:12,040
TIM: Yeah, tell us a
little bit about...about this honey.
461
00:17:12,040 --> 00:17:14,360
JACQUELINE:
So this is a manuka honey.
462
00:17:14,360 --> 00:17:16,320
And it's 100% Aussie honey.
463
00:17:16,320 --> 00:17:19,080
And manuka's really special,
because it actually has
464
00:17:19,080 --> 00:17:23,120
lots of beautiful antioxidant,
anti-inflammatory
465
00:17:23,120 --> 00:17:25,520
and antibacterial properties
in the honey.
466
00:17:25,520 --> 00:17:27,240
Perfect for dishes like these.
(TIM LAUGHS)
467
00:17:27,240 --> 00:17:28,960
Or also just by the spoonful.
468
00:17:28,960 --> 00:17:30,760
How good are bees?
I know!
469
00:17:30,760 --> 00:17:32,800
They're amazing.
Clever little things, aren't they?
470
00:17:32,800 --> 00:17:34,120
Should we try?
TIM: Absolutely.
471
00:17:34,120 --> 00:17:37,680
Um...I have to get
some of that banana...
472
00:17:37,680 --> 00:17:40,640
JACQUELINE: Little bit
of the cottage cheese hot cake.
TIM: Of course, a lot of that ho
473
00:17:37,680 --> 00:17:40,640
ney.
474
00:17:40,640 --> 00:17:41,720
JACQUELINE: Plenty of the honey.
475
00:17:45,400 --> 00:17:46,440
Oh, that honey's gorgeous.
476
00:17:46,440 --> 00:17:49,120
Mmm. It's good, isn't it?
Mmm.
477
00:17:49,120 --> 00:17:50,360
That is absolutely delicious, Jacq.
478
00:17:50,360 --> 00:17:55,040
Who knew that hot cakes could be
so healthy but so delicious?
479
00:17:55,040 --> 00:17:56,080
I know. It's good fun, isn't it?
480
00:17:56,080 --> 00:17:58,640
And you wouldn't guess that there's
actually cottage cheese in there.
481
00:17:58,640 --> 00:17:59,640
It's been a super...
No.
482
00:17:59,640 --> 00:18:02,280
..versatile way
of incorporating cheese.
483
00:18:02,280 --> 00:18:03,920
It's got good protein...
(LAUGHS)
484
00:18:03,920 --> 00:18:07,600
..but a healthier way of doing it
than perhaps the croque madame.
485
00:18:07,600 --> 00:18:10,360
Yeah, we've shown cheese
in a few different ways today,
486
00:18:10,360 --> 00:18:11,920
mine a bit more indulgent...
487
00:18:11,920 --> 00:18:12,920
A bit. Just a little bit.
488
00:18:12,920 --> 00:18:15,080
..and yours a nice and light way
to finish off for the day.
489
00:18:15,080 --> 00:18:18,400
Yeah. Just as it should be.
Love it. (LAUGHS)
490
00:18:33,280 --> 00:18:34,720
I've got
a beautiful burrata dish, guys.
491
00:18:34,720 --> 00:18:35,800
So simple.
492
00:18:35,800 --> 00:18:38,120
A roasted red pepper pesto.
493
00:18:38,120 --> 00:18:40,680
One of my favourite pestos to eat.
494
00:18:40,680 --> 00:18:42,920
It's simply delicious,
495
00:18:42,920 --> 00:18:44,120
and so quick and easy
496
00:18:44,120 --> 00:18:45,520
for you to make at home.
497
00:18:45,520 --> 00:18:47,440
So, I'm just using
498
00:18:47,440 --> 00:18:51,480
some good marinated
roasted red peppers, about 200 grams,
499
00:18:51,480 --> 00:18:54,840
and then...a nice kick of garlic.
500
00:18:54,840 --> 00:18:57,560
You know I like my garlic, and
you need to have garlic in a pesto.
501
00:18:57,560 --> 00:18:58,680
And then
502
00:18:58,680 --> 00:19:01,640
I'm using some hazelnuts
for this recipe,
503
00:19:01,640 --> 00:19:03,320
rather than, uh,
the traditional pine nuts,
504
00:19:03,320 --> 00:19:06,800
just because...different
flavour profile, different nut.
505
00:19:06,800 --> 00:19:09,280
So I'm using 75 grams...
506
00:19:09,280 --> 00:19:11,040
..of roasted.
507
00:19:11,040 --> 00:19:16,080
And then for me,
the key ingredient with any pesto
508
00:19:16,080 --> 00:19:19,000
is the olive oil, and you...
509
00:19:19,000 --> 00:19:22,000
..it's so important
you use a quality olive oil.
510
00:19:22,000 --> 00:19:25,000
And I'm using here
a beautiful Bertolli olive oil today.
511
00:19:25,000 --> 00:19:27,000
It's perfect for a pesto.
512
00:19:43,960 --> 00:19:47,120
Gonna chop it up
with a little bit of cheese.
513
00:19:47,120 --> 00:19:50,400
For me, with my pestos,
514
00:19:50,400 --> 00:19:51,400
the way I like it,
515
00:19:51,400 --> 00:19:53,320
I go equal quantity of parmesan
516
00:19:53,320 --> 00:19:54,960
to nuts,
517
00:19:54,960 --> 00:19:57,160
so you get a really nice,
beautiful finish.
518
00:19:57,160 --> 00:20:00,800
(WHIRRING)
519
00:20:08,680 --> 00:20:10,280
Give it a taste.
520
00:20:15,120 --> 00:20:16,400
Mmm.
521
00:20:16,400 --> 00:20:17,400
Beautiful.
522
00:20:17,400 --> 00:20:18,560
Sweetness from the peppers.
523
00:20:18,560 --> 00:20:20,800
That savoury, salty, nutty kick
524
00:20:20,800 --> 00:20:22,640
from the hazelnuts.
525
00:20:22,640 --> 00:20:24,720
A little bit more olive oil.
526
00:20:24,720 --> 00:20:26,720
(WHIRRING)
527
00:20:33,720 --> 00:20:35,120
That's it.
528
00:20:35,120 --> 00:20:37,960
Super-quick, super-easy.
529
00:20:37,960 --> 00:20:40,040
Got a gorgeous colour to it now
as well.
530
00:20:40,040 --> 00:20:43,280
Like, I love using
different ingredients in pestos.
531
00:20:43,280 --> 00:20:46,800
Always your classic flavours,
absolutely, but doing something
532
00:20:46,800 --> 00:20:48,640
like those roasted red peppers
in there
533
00:20:48,640 --> 00:20:51,520
just gives you
this gorgeous sauce now.
534
00:20:51,520 --> 00:20:53,560
And we're just gonna drop that down.
535
00:20:53,560 --> 00:20:55,680
We're being quite generous with it.
536
00:20:55,680 --> 00:20:57,360
Smooth it out.
537
00:20:57,360 --> 00:20:59,440
And then we're gonna
pop our burrata...
538
00:21:00,920 --> 00:21:02,840
..straight on top.
539
00:21:02,840 --> 00:21:04,600
A little bit more olive oil.
540
00:21:05,600 --> 00:21:09,240
And a little bit of salt and pepper
for the cheese.
541
00:21:09,240 --> 00:21:13,840
I mean, super-quick, simple, fresh,
542
00:21:13,840 --> 00:21:17,000
delicious, roasted red pepper pesto,
543
00:21:17,000 --> 00:21:20,480
burrata
and some incredible olive oil.
544
00:21:25,160 --> 00:21:27,160
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