All language subtitles for G.C.B.C.E19.

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