All language subtitles for G.C.B.C.AU.S16E28.WEB-DL

Tim, I'm so looking forward to today,

because we're gonna
get nuts into dessert.

Now, I love nuts

and helping people understand how
they can get nuts into their diet.

They're a great source
of healthy fats

and plant proteins,

so I'm gonna make a Manuka honey,
cashew and coconut gelato

and tell me, what are you gonna do?

That sounds delightful and healthy,

so I'm gonna match you with
a peanut butter cheesecake.

Oh, mate!

Let's get nutty.
Let's do it.

This is a fun one, Jac.

We're going to make
a peanut butter cheesecake.

When it comes to peanut butter, you
want a good quality peanut butter.

You sure do.
You know.

Like, so this one from Pic's -
no added nasties.

It's only got the good stuff
in there,

which is what we want
from a peanut butter.

That's right. This one in particular
is high in oleic acid.

It's a really...
it's perfect as it comes.

We don't need anything extra.

But you're going to add plenty
of extras today into this dish.

Absolutely.
You could just give me a spoon.

But no, we're going to turn
it into an amazing cheesecake today.

Oh I'm very excited.
Let's do the base.

This is super easy Jac.
Great to do at home.

So, we've got a full pack
of butternut snap biscuits.

Classic.
Yes.

In they go.

And then we've got
100g of melted butter.

OK.
In you go. See you later.

And then we're going to give
this a good blitz-up just until...

Sorry - it's going to get
a little bit loud.

Done.
Oh! Simple.

It's a good biscuit crumb there.

This is a no-bake cheesecake,
isn't it?

This is a no-bake. No gelatine
to set the cheesecake, either.

We're using the power
of the peanut butter

to pretty much
bind our cheesecake together.

Peanut butter power!

And I don't really... I'm not
a massive fan of baked cheesecakes.

I like these no-bakes
and they're a lot easier.

Yeah, and they're impressive too.

And this one's going to be super
impressive

because not only the peanut butter
but there's pretzels

and I can spy some chocolate
over there as well.

Oh, spoiler alert!

Alright.
And can I press it in for you?

Can you please?
Yeah, just on the base.

Just an even pressing on the bottom
while I get cracking on the filling.

So, Jac, I've got two packets
of cream cheese here, so 500g.

Yep.

And then to that I'm going to add...

Now, we're using
coconut sugar today.

I like it!
Mixing it up.

That's a nice change!
I'm learning. I'm learning.

So, one cup of coconut sugar
into our mixer.

Now, I like coconut sugar

because it won't be as sweet
as your caster sugar

but the beauty of coconut sugar
as well

is that because it doesn't go
through the refining process

as a white or caster sugar does,

it retains
more of the nutrients too.

And it tastes delicious.
It does.

So, all we want to do
is just bring that together

until the sugar dissolves
and it's nice and smooth.

Right.

Ooh, Jac, that base
is looking amazing.

Can you pop that in the fridge
for me for a sec,

just while I finish off the filling?

Easy done.
Now the fun part.

In with our beautiful
Pic's peanut butter.

Now, I'm going to use the whole jar.

Wow.
Yeah.

This is going to be something else!
Why not?

Look at that.

You know that's a good quality
peanut butter

when it looks like that.

In we go. Alright.

So, whole jar of our
Pic's peanut butter into the mixer.

And now a cup of thickened cream.

Of course.
Lovely.

And now we're just going
to blitz that together.

Too easy.

Let the machine do all the work
for us.

It's that time of day, isn't it?
Yeah.

For a cup of tea.
Cup of tea.

Piece of cheesecake.
Absolutely.

Not even 10 seconds.

And talk to me -
when do the pretzels happen?

I know you're excited.
I know! Look at them! They're huge.

It's very Oktoberfest, isn't it?
The... I love it.

So, what we're going to do...

Would you be able to chop up
some of these pretzels?

And they're going to
actually go into

our peanut butter cheesecake mix.

A little bit of chunk
or more like a crumb?

Um, they can be a bit chunky.

Yep.
Yeah. I'm not too...too fussed.

Just a rough chop.
No right or wrong there, Jac.

So, I'm leaving a little bit
of chunk in these pretzels.

So, how many of these pretzels
do you need?

I reckon that is perfection.
OK.

Thank you so, so much.

I'm going to pop
those into our mixer.

And just one last blend,
just to get them mixed through.

That's it. Would you be able to
grab that base for me?

That is so simple.

Thank you so much.

So, we've got our base
that's been chilled.

Now we're going to...
Have a look at this.

I mean...

It's so thick and creamy
and caramelly as well.

Alright.

Now we're going to
pour this into our base.

It's so thick.

Alright. There we go.

So, all we want to do is just
flatten that out a little bit.

Tim, how long does this go
into the fridge for to set?

At least six hours,

or you could do this the day
before and leave it overnight.

Makes sense.
But, Jac, we're not finished.

We're not finished.
I need to add something else.

Ta da!
I've melted some Caramilk chocolate.

Oh, my gosh!
Alright.

We're going to get that all on top.

As the chocolate sets,

it's going to give us this
beautiful swirl of Caramilk

through our cheesecake.

Wow.

And then...that will go
into the fridge now,

then we can eat.

That's it!
Alright.

Alright, Jac. I'm excited.

Our peanut butter cheesecake
is beautiful and set.

Look at that beauty!
Now, final flourishes.

Would you be able to chop
some more pretzels,

just like you did last time?

That would be amazing.

We're going to sprinkle those on top

and then I've got some extra
Caramilk chocolate...

Because it wasn't decadent enough!

..that I'm just going to
grate all over the top

before we take it out
of the springform pan.

That looks great.

Do you just want to sprinkle some
of those pretzels over the top?

Sure.
That'd be lovely.

Oh, mate, this is amazing.
Fantastic.

Alright. Let's take
this out of the springform tin.

Well, this is the nerve
wracking part. Has it set?

It's the moment of truth.

Baking paper.

Oh, he's looking good.

Oh, yes!

Alright.

OK. Onto our beautiful cake stand.

Alright. Jac, I can't wait
any longer.

Let's cut into this bad boy.

We need some fireworks for this,
I think,

because this is a cheesecake
like none other.

Alright.

We've got a nice hot knife here that
we've just had soaking in hot water.

Dry that off.

That's just going to help us to get
a really neat slice.

OK.
Yeah. Little tip there.

Good tip!
OK.

Now, you've got a plate for us.

I do.

The big reveal.
Oh, wow, Tim.

Look at that. You can see
those flecks of the pretzels.

The pretzels.
Inside.

There we go.
Thank you.

Ladies first.

Oh, it's creamy.

The crunchiness of the pretzels,
the Caramilk grated over the top.

The peanut butter
is just bursting through.

It's so peanut-buttery.

Yeah.
It's a peanut butter cheesecake.

It has to...
Has to be peanut-buttery.

There you go, guys.

Try this peanut butter cheesecake
out and you will not regret it.

I don't think so.
Your waistline might but you won't.

Tim, Manuka honey, cashew and coconut
gelato is on the menu today

and it's a gelato with a twist

because we're not using any dairy

or the more traditional
gelato ingredients.

Sounds great. What a combo!
Yeah, it's a bit of fun.

Let's see how it comes together,
though.

So, for this recipe,

you'll want to start the day
or night or morning before,

but give yourself some time, because
you need to soak the cashews.

And when the cashews are soaked,
they become lovely and soft.

Therefore, when they're being
blitzed up,

they become lovely and creamy
as well.

So we'll get those into
the food processor to start.

And then, Tim, whilst I'm doing this,

I'm going to get you to just
get a couple of tablespoons

of our coconut oil in.

Lovely.

Then I have our tahini.

We're getting a good source
of calcium from our tahini.

Fantastic. Would you like
this coconut oil in now?

Yes, please.
And the coconut oil is great.

It's a great help,

'cause it just helps to solidify
and provide that additional fat.

Again, we don't have cream
or milk in here,

so we're looking to get
good, fat-rich foods.

Then we've got a tin
of coconut milk.

It's an all-natural coconut milk.

And then if you want to
pop our vanilla extract in,

because that, to me, is a definite

when it comes to making
sweets like these.

Got ya.

And then the final ingredient
to sweeten it,

instead of a sugar or a glucose
or anything else like that,

I'm going with a Manuka honey.

And this is a MgO 100 Manuka honey,

so it has some beautiful
antioxidants,

anti-inflammatory and antibacterial
compounds,

which you'd never expect
from a gelato either.

Look at the colour of that honey!

Can I can I try a little bit
of that?

Absolutely.

Would you say this is
super-power honey?

A super-power honey!
A super-power honey.

They should put that on their label.
They should.

Manuka is pretty special.

This is 100% Aussie honey,

grown...um, obviously produced by
the bees

around the manuka trees.

And the Manuka is special because
it has those additional compounds

that can help,
you know, with wound healing

or if you're feeling a bit
under the weather,

you've got...you know, the winter
lurgies are starting to come up,

then it's a great one to give
you that lift of antioxidants

to support your health
and immune system.

Well, that tastes better than
any cough syrup I've had.

Oh, it does, doesn't it?
That's amazing. I love that.

Yeah. Alright.

And that's it. That's all
the ingredients that we need.

We blitz and freeze
and make it as simple as that.

I love that.

I'll fill these up

and then get them into the freezer
for about 4 or 5 hours

and that's it.

Tim, these are set
in the freezer now,

so we're going to pop them
into a bowl

before getting them into
the food processor.

Now, this can be a two-man job.
Let's go!

Why not? Get you to work.
Whoo!

It's like a race.
Yeah.

You're on.

There we go.
Easy done.

I'm gonna get them
into the food processor.

OK.

And then, Tim,

we might actually put a little bit
of grated chocolate on to fish.

What do you think?
If you say so, Jac. If you say so.

Love dark chocolate as well.

Really love that bitter taste.

It's going to pair really well
with the tahini and the coconut

and the manuka honey.

I'll grab us a couple of frozen
glasses to serve these in.

That'd be great.

Alright. Blitz her up.

Wow.
You're chasing it with your eyes.

I know! I'm salivating.

I think we should try it before
we serve it up, don't you?

You don't have to twist my arm.

Also, I'm quite partial
to just having a scoop

around the edges of
the ice-cream tub,

so I think we should do
the same here.

That's beautiful.

And it's amazing how just
whipping it again in the blitzer

has just made it nice and light
and fluffy.

It's got a gorgeous texture.

Two scoops for you, my friend.

Quadruple scoop?

No. Two would be fantastic.

Alright. Do you want a grate
some chocolate over the top?

OK. Can do.

And I think
this bit of dark chocolate

will just really make it sing.

So, Tim, a different way to think
about your gelato.

Manuka honey, cashews, tahini,

a little bit of grated chocolate
on the top.

I love it. (CHUCKLES)

For those gelato lovers out there,

you will not miss the cream
and the sugar in this one.

Honestly, give it a go.

The family will love it.

Gorgeous little recipe -

chicken and pearl barley risotto.

This is one of my go-to's

but I like to mix it up
every now and again as well,

so using pearl barley is a nice way

of getting a different grain
into your diet,

while still enjoying
all of the beautiful flavours

that you associate
with a really good risotto.

I'm using chicken thigh
and I've diced them today

but you can leave them whole
at home as well

and, like, seal them off first

and then add them in and finish
off cooking them in the oven.

But I'm putting the chicken
through the risotto today,

just to give that risotto
a little bit more flavour.

I'm just starting off by dicing
my onion and my carrot.

A touch of oil to our pan first.

Got it on quite a high heat,

because I want to get...
caramelise those onions.

The chicken, you know, get
that flavour really starting first.

We're just going to brown that off
and get a nice colour on there.

Get the flavour starting.

For me, a risotto needs butter.

That's where you get that
creaminess from in a risotto.

A little bit to start

and then a little bit more at the end
is what I like,

just to give it that richness.

While that's browning,
I'm going to get my stock going.

I always try and make my own stocks
at home when I can

but I'm busy.

I've struggled for time,

so these are just have to be
a store cupboard staple.

Have them in there
when you need them.

When you're in a hurry, pull them
out and it's so much flavour

and no nasties, you know?

Made with real chicken.

I've got boiling water here.

Well, it was boiling
a few minutes ago.

Give that a whisk up.

Whilst that infuses, I'm now
going to add my barley to the pan.

And same as with a risotto rice,

I want that to hit the pan dry first,

because all of that flavour from
cooking the chicken and the onions

that's stuck to the bottom
of the pan, that almost sediment -

the barley will soak all of that up
straight away.

Now we're going to deglaze
the pan with some white wine.

And that's just gonna soak
up all of those beautiful...

..flavours straight away.

At this stage, you want to slowly
add your stock,

little bit by little bit,
until it's all gone

and our barley is nicely
fluffy and cooked.

Then we're going to come
back to finish it off.

Alright. The risotto is almost there.

There's still a slight bite
to the barley

but that's what you want.

You want that al dente finish to it.

I'm going to add in some spinach now.

It looks like a lot of spinach
but it's going to cook down -

like, it's the thing with spinach,
right?

And then it's a case
of seasoning this up.

The parsley, the butter
and the parmesan.

That's all the final flavours
that you want to be adding in.

Be generous with your parmesan.

And of course, you know me, guys -

be generous with your butter too.

That's a lot of the flavour.

And you can see that beautiful
sauce bubbling away,

which is just going to get
soaked up in the last minute

from the parmesan and the spinach
cooking through.

The sauce will go
a little bit more creamy

with that addition of the butter.

It's just a beautiful way
of eating for me.

A bit of pepper...

..and a little bit of salt.

If you could smell what I'm smelling
right now, it's just...

Oh! It's making the old belly rumble.

Alright. Let's serve this up.

Beautiful colour.

And so quick as well.

A beautiful, hearty meal.

Doesn't take long to cook.

Plenty of veggies in there.

Plenty of flavour.

Look at that.

Beautiful.

And of course, a little bit
more cheese on top.

There you have it.

My easy chicken
and pearl barley risotto.

Using that stock -
great flavour, quick

but most importantly,
I'm telling you,

it's going to be absolutely yum.

Soaking oats overnight to make
what I call a Bircher muesli -

or sometimes you see it called
overnight oats -

is such a brilliant way

to have a fantastic, nutritious,
unprocessed breakfast

ready first thing in the morning.

All you have to remember is
to do this part the night before.

So I've got here
just some rolled oats.

So, rolled oats,
you don't need to cook.

You can just soak them overnight

and then they're going to be ready
in the morning.

And I'm adding to that some prunes -

I've got about four prunes
just nicely chopped up here.

They add a little sweetness.

They have unique fibres.

They really are good for your bowel,
what they're famous for.

But they also have antioxidants

and other, sort of, real
nutritional goodies in there.

I'm adding some Greek yoghurt
into the mix

and then, of course,
you want some fluids,

so I've got an orange, which gives
it a lovely, zesty flavour.

So I'm going to put the juice
of about half an orange.

If you want to, put more orange juice
and less milk.

And I'll put
just a little bit of the zest.

I'm covering it with some milk -

whatever milk you like to use
in your house.

I've just used a regular
full-cream milk.

It's going to look very liquidy

but honestly, those oats will absorb
more fluid than you realise.

And then the last thing I'm adding
is a mix of nuts and seeds

and this includes
some hemp seeds in there,

so it's adding good fats,

it's adding plant protein, fibre.

Magnesium is one of the best
nutrients

that we get from nuts and seeds.

And I'm adding about
a half cup of this mix,

which is mixed to be particularly
beneficial for gut health.

That also has a little bit
of dried apricot

and other dried fruits in there.

Then just give it a good mix,

making sure that you just
stir that yoghurt in.

That's it. I GLAD-wrap this.

And then I'm going to
pop it in the fridge.

Here's one that I have already
soaked overnight,

so you can see that all that liquid

has pretty much been
absorbed into the oats

and a little bit
into the seed and nut mix.

So this is ready
to then simply serve.

So in the morning, you've got nothing
to do apart from plate it up.

Now, I've said this makes two serves.

If you've got little kids
in the house,

then this would probably serve four.

But certainly, for me,
I would eat half of this.

And then I'm just going to top it
with some lovely fresh fruit,

whatever you've got in the
fruit bowl or in the fridge.

Berries always go down well

and some fresh blueberries,
you can never go wrong with.

And I've got some gorgeous
papaya today.

And if you want, put on a little
extra dollop of yoghurt.

I'm going to do another little
sprinkle of my seeds over the top.

And that literally is
breakfast ready in a jiff.

It's all made with whole foods.

That is going to fill you up
so that you're full until lunch time

and you're not going to be
picking up a muffin

when you get your morning coffee.

Captions by Red Bee Media