Original subtitles

Alright, Tim, let's get snacking. Let's do it.

I'm going to load up guacamole today because I love guacamole!

I love avocado, I love all the nutrition that's in an avocado.

So I'm going to load it up

with pulses extra veggies, herbs, plant-based cheese

and delicious corn chips.

My kind of snack. How about you, mate?

You had me at 'loaded guacamole', Jac.

I'm going to be doing a beer and chilli peanut brittle.

Ooh.

Alright? We'll pour ourselves a cold one

and enjoy our snacks together.

What time is it? Hm. Snack time.

Yeah. That's right.

Alright, Jac, it's snack time in the Bone house.

This... Oh, go for it.

Have it. Have a peanut.

You said it was snack time. It's a great little bar snack.

And this is a great little ripper of a bar snack -

beer, chilli and peanut brittle.

Ooh, pretty good little match there.

It's great. It's sweet, spicy.

It's got beer in it. What else do you need?

I don't know, mate. Good company? Yeah. Good company. That's it.

You're going to need some company to eat all of this

because you don't want to eat it all by yourself.

OK. So I've got some raw sugar.

Just half a cup. You could use any sugar.

Caster sugar would be fine. Coconut sugar, you could use.

Oh, that's cool. Anything like that, really.

Straight into our pot.

And then we've got some beer.

So this is just half a standard beer

about a good...good cup, cup and a half of beer.

And you can use any beer - a lager, pale ale, a bitter -

anything that you've got in the fridge.

Now, the joy of only using half a beer in the recipe

is...then you get to enjoy the...

The other half is a little... little chef's drink.

Yeah. Whilst you cook. Love it.

Now, I just want to pop this pot on.

And, essentially, we're making a little caramel, OK?

So just medium-high heat.

Number seven. And all we want to do is just stir this together

to dissolve that sugar.

And let that cook for a few minutes until it's reduced by about half.

And it's getting that syrupy sort of consistency.

That's what we're looking for in our brittle to start it off.

Curious. You're obviously...

I know the context of this whole recipe is about a beer brittle.

Yeah.

Say you don't have beer in the fridge.

What are some other, you know, varieties

or what would you team it with?

How could we mix this up?

Obviously, if you wanted to, you could just use water.

And essentially, you're making just a caramel with water.

But I don't know - you could get creative.

You could... Wonder what prosecco would be like. I don't know.

Now you've got me thinking. A champagne brittle?

A champagne brittle - I can't see why it wouldn't work.

All you need is something that's got some got some sugar content in it.

But, yeah, you could have some fun and play around.

Maybe a cider brittle would work as well.

So when that has reduced and done its thing,

then we're going to add some peanuts,

some chilli flakes for that really spicy kick,

and some great-quality peanut butter.

Then we just spread it out onto our baking tray,

into the oven, 180 degrees.

Only 10 or 12 minutes until it's set.

We'll let it cool, break it into shards,

chuck on the footy, and we'll be right to go.

Fun! Yeah.

Alright, Jac, our beer and sugar has caramelised.

It's got a great colour to it,

and it's feeling nice and syrupy,

which is the consistency that we want.

Now we can go in with our peanuts.

So these are unsalted. Yep. But roasted, still.

But roasted. Yeah. We want that roasty-toasty flavour.

In they go. And then our chilli flakes.

You can always leave these out.

And a little tip too, if you're worried about the beer,

the alcohol has burned it off.

So even the kids could enjoy this.

I mean, there's no alcohol in this at all,

I promise, I promise.

And then we've got our smooth peanut butter.

I just want about a quarter-cup.

So just a good couple of spoonfuls of our peanut butter

just to accentuate that peanutty flavour.

In we go. Bubbling away still.

Yeah, still just bubbling away.

Now we just give that a good stir around.

Now we just want to cook this till it becomes nice and thick.

Then we'll pour it onto our baking tray and bang it in the oven.

Yum!

Alright, Jac, this is looking great.

We're ready to pour onto our tray, getting it all out.

Smells good. Smells great!

Peanutty... Gooey goodness going on there.

Yes!

Then we just get our spatula and just give that a good spread out,

nice and thin.

Into that oven, 180 degrees,

10 to 12 minutes, until it's all set.

Excited. OK.

Alright, Jac. Our brittle has cooled down.

And then... Have a look at this.

Oh, wow!

Alright, ready for the snap?

(CRUNCHING)

BOTH: Oh! Then you can just break it.

Break it into shards.

Just get rough and ready with it.

Serve it on a plate like this.

Yeah. Get in there.

It's beer, it's chilli, it's peanuts -

three of my favourite things all rolled into one.

That is my ultimate snack.

Tim's ultimate snack? I have to try it, then.

Yeah. Let's have a little taste.

Cheers. (MUFFLED) Cheers!

That's good. It's so moreish.

Mmm. Dangerous.

A beer would go well with this. Mmm. Where's my gone, actually?

I'm all for the ginger-lemon kombucha.

So I'll have one of those. Deal. My shout.

This is a great... Oh, I just got the chilli as well.

The saltiness, the sweet...

Oh, it's just a match made in heaven.

I'm taking guacamole to another level

and making a loaded guacamole.

So let's get started on it.

I'll get you making guac.

OK. Mashing up the avocado.

Generous with your lemon juice,

your salt pepper, bit of chilli in there.

I can do that.

And I'll get the ingredients together to load it up.

So, whilst Tim's doing the guac,

I'm going to get some red onion into the bowl.

About a quarter of a small red onion, finely chopped.

And some red capsicum - one of my favourite veggies.

Has that beautiful sweetness to it, and crunch for the guac.

Loaded guacamole - I like it.

Good fun, good snack, isn't it? Great snack.

And with this one, because there's extra veggies to go with it,

as well as my humble chickpeas coming into the mix,

we're getting some protein in.

So I've spoken a bit about

the importance of having protein amongst your snacks,

and that's a simple little way to do it.

Avocados have just got to be one of nature's most glorious things.

Aren't they beautiful? I love it.

Nature's butter, I call it. Oh, I like that.

Super versatile too, 'cause they've got that creamy flesh.

So I love, even beyond savoury dishes,

getting them into sweet dishes as well.

So I often make an avocado mousse, like, chocolate-avocado mousse,

with maple syrup, raw cacao, vanilla.

Really fun way to do it. That's cool.

They work well across lots of plant-based dishes.

So if you've got a burger or something like that,

get some avocado.

You can get some plant-based cheese onto the burger as well.

Lots of great ways.

Smashed avocado.

This is why we can't afford mortgages

because we're all eating our smashed avocado -

the politicians tell us.

Well, what I hope is that we can always show people

how to do things a little bit differently,

so that you can have what feels like cafe-style food at home, right?

I love that. Yeah.

Alright. And a little tip with the avos -

I just like to criss-cross.

Just be careful not to cut through the skin.

And then you can just squeeze out that beautiful avocado flesh.

No mess, no fuss. That's right.

Alright. So I'm going to go about half the lemon in here.

And do you want some in there as well.

I'd love some of that. So this is almost like a salsa

that we're putting on top of the guac.

Cool.

Lots of great sources of vitamin C are coming into the mix as well,

to team up with the vitamin E that we get in our avocado.

So both vitamin C and vitamin E are antioxidants,

which means they go in and protect ourselves from the effects of stress.

So how about a snack that's got all of that bonus, huh?

Sounds good. A snack that eases stress? Yes, please.

And I love how you say 'guaac'. It's so good, I love it.

Guaca-guaca. Guaca-guaca.

Salt. Pepper.

Now, Tim, I do have to ask how would you load a guacamole?

If you were making it.

I'd probably do some pulled pork,

loaded nachos with the guacamole on top,

or I'd get some chorizo, maybe, frying,

and then sprinkle that on top, a chorizo crumb.

Oh, a little crumb.

Yeah, I could see where you were going with that.

That's what I'm thinking.

So we want our guacamole, in this instance...

Like, sometimes I like the guacamole to be a little bit more rough.

Yeah. OK. And thick.

In this instance, because it's a snack and a bit of a sharing plate,

you want to make it easy for people to swipe through with their chippy.

So make it a bit smoother for me, if you don't mind, today.

OK.

I haven't been to the gym today, so this is my workout.

Here we go. Get the gun show out.

(LAUGHS) Oh, I don't know about that.

(BOTH LAUGH)

Some coriander going in.

I like leaves and stalks.

Don't waste those coriander stalks.

And you can use any tinned legume you like.

So, I've got chickpeas.

But if you want to do black beans or kidney beans,

which is probably more traditionally Mexican, then you could do that.

I just actually really liked the colour of the chickpeas

against everything else, as a snack.

So it didn't seem like...

Yeah, that was just my preference. I love a chickpea.

So I'm going to leave some of the coriander aside for later

to garnish the top as well.

We'll get all of our veggies in here.

I'm loving all the bright colours. Yeah, it's good fun, isn't it?

A bit of a rainbow of a snack platter.

And then our chickpeas going in. Oh, nice.

Chickpeas are our protein, also great source of fibre.

I'll get some salt and pepper.

And I'll often have something like this for the kids.

Or definitely on the weekend, like on a Saturday afternoon

when everyone's sort of chilling out,

and I know how much my family loves a snack.

I'll whip something like this together

because we generally have a lot of avocados in the fridge.

Yeah. Especially at the moment.

And it's so easy just to load it up

and just stretch it a little bit

because, you know, guac goes pretty quick just as it is.

But if you load it up, it just extends the snack experience

just that little bit more.

And then our final component on the loaded guac

is a plant-based cheese.

This one is a hot chilli, hot pepper Gouda cheese.

Yeah. Give it a crack.

It's worth trying it because it's a really lovely taste.

It's got a mix of peppers and the chilli,

and it's creamy and delicious whilst being plant-based.

So just grate some of this?

Yeah, I think that'd be nice. Yeah.

Now, I'm very interested...

I mean, vegan cheese has come a long way.

I need to have a little taste. Alright.

That's good. It's good, isn't it?

You get those pepper flakes through it.

That's a ripper. Yeah.

You just want me to grate a lot of that?

Yeah, that'd be awesome. Nice one.

Just to make it easy for people to dig in with their tortillas,

with the guac and the salsa going on top.

And we are almost ready. Nice.

Which is good 'cause, you know, it is snack o'clock.

That's grating really well, too.

It's creamy, isn't it? Yeah.

Alright, while you're grating that,

I'm going to start loading up the guac.

So we need a decent-sized serving plate.

And we'll get it into the middle

and then spread it out around to the edge.

I like the idea that you're putting the guacamole on first,

'cause normally I would dollop that on top.

But I like how you can get that

and spoon and scoop up all the good stuff.

It's all about the scoop in. I like it.

You got to fight for it in our house, tell you what.

OK, I'll spread our avo onto the base.

And what I might do is just arrange some of this around.

I'm happy with that.

And then we can sprinkle some of our plant-based cheese

around it as well. OK.

And I'm going to get some extra chilli flakes

because it is Mexican, after all.

Oh. Do you want some more cheese?

Yeah. Why not a bit more?

It's loaded, after all. You love cheese.

So this is your moment to shine in this recipe.

Get some chilli.

This is my little secret winning seasoning combo.

So it's dried onion flakes, some dried garlic

and some toasted black sesame seeds.

And it's delicious. I love that.

So let's get some of that on there and some coriander to finish.

And that... How clever!

..is a pretty good looking snack. Yeah!

Let's try. I've got the corn chips ready.

Oh. OK.

OK.

Load me up, buttercup.

(LAUGHS) "Load me up..."

It was never gonna be bad, was it? Never.

I think it's, um... I think it's pretty great option as a snack.

It's got lots of good nutrition, lots of colour, lots of flavour,

some beautiful creaminess finish.

I don't care so much about the nutrition,

but that just tastes amazing.

I love it!

I would eat that as a snack every day of the week.

Aw, thanks, mate. (LAUGHS)

These are probably the simplest cookies you could ever make.

There's only four ingredients,

so this really is super, super quick.

My secret ingredient is tahini, which I absolutely love.

So I'm going to use about a quarter of a cup of tahini.

That is just a sesame seed paste.

So it's got beautiful, healthy fats in there.

The goodness of all the nutrients that are present in the tahini.

About two tablespoons of honey.

And I love to use pure Australian floral honey.

It's actually got a low GI, if you use pure floral honey,

and it actually has prebiotic benefits.

So it's an all-natural sugar. So I favour that.

Now this could just go in the microwave.

All I want to do is melt it down a little bit

to make it easier to combine and mix into all my other ingredients.

So you can do it in the microwave,

or I'm just going to pop it here over a pan of boiling water

and just kind of whisk together your tahini and the honey.

And that'll just take a couple of minutes

just to kind of melt down and make it more liquid.

So that's nicely whipped together.

Oh, I'm smelling that beautiful tahini.

Take your bowl over.

And then all we're going to do is add...

I've got a tablespoon, there, of cinnamon.

And then I'm using this fabulous natural muesli.

It's all natural ingredients.

It's got Aussie macadamias in there, oats, of course,

so it's helping you to meet your wholegrain target.

I'm adding about a cup there, some dried fruit,

and then just mix it to coat well with the tahini-honey mixture.

So, when that's well-combined

literally, we put this in very rough spoons.

So it's more like muesli bites rather than cookies.

Just take a spoonful,

pop it onto the tray, and that's it.

We're going to pop this into the oven

at 180, for 15 or so minutes - 15 to 20 minutes

until they're nicely golden-brown and a little bit crunchy.

And that is literally the easiest cookie recipe you could make.

And our cookies are ready.

Just let them cool a little on the plate

and they will crisp up nicely.

And these are just amazing -

for only four ingredients,

all super-healthy ingredients.

I think they are just the pretty-perfect snack.

Four-ingredient cookies. There you go.

I love Argentine desserts,

and one of my favourite desserts to come out of Argentina

is the dulce volcano.

And it's really simple to make!

Think a chocolate fondant,

but made with dulce de leche instead.

So I've just got some melted butter

which I'm going to add our dulce de leche through.

And if you haven't had dulce de leche before,

it's like the most amazing thick caramel,

which is basically made from condensed milk.

It is indulgent, rich and delicious.

So we're just going to let that slowly melt through over here.

And while that melts through - and we'll mix it through later -

I'm going to add my eggs and sugar into my mixer

and whisk it up until it's light and fluffy.

And for this recipe, I'm using five whole eggs,

five egg yolks, and caster sugar.

So now, after I've added in the dulce de leche, the butter,

and that's all nice and fluffy,

I've just added in my all-purpose flour,

which is a medium protein, which is great for baking.

It's not too strong.

It gives you a really nice, light and fluffy finish to your cake

at the end.

We're going to mix that through, pop them in the ramekin,

and then bake them for about nine minutes at 160 degrees.

Alright, these beauties, when they're fresh out the oven,

obviously they're hot, so be careful.

But this is the time when you want to turn them out

and get that beautiful, oozy centre.

And they should just drop out really nicely.

So for me, I like to finish it with a dusting of icing sugar.

And then whatever ice-cream you want to enjoy it with.

I'm going all-out on the dulce flavours

and doing a salted-caramel and macadamia.

Beautiful little ice-cream on the side.

And there you have it -

my dulce volcano.

Simple, delicious, one of Argentina's finest.

Captions by Red Bee Media