Original subtitles

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