Results for «Cooking»

Future Food - Peru : Old or New

28m 09s

Future Food is a highly topical new series of 6 x 27’ documentaries, asking how we are going to feed ourselves in the 21st Century. Tonight there will be 219,000 new mouths to feed at the world’s dinner table – that’s 80 million more people over the next year. By 2050, the world’s population will have risen to around 9.5 billion and require 70% more food than we grow today. How will we feed them? Future Food visits Peru and exploring six questions at the heart of the debate.

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Future Food - Peru : Old or New

28m 09s

Future Food is a highly topical new series of 6 x 27’ documentaries, asking how we are going to feed ourselves in the 21st Century. Tonight there will be 219,000 new mouths to feed at the world’s dinner table – that’s 80 million more people over the next year. By 2050, the world’s population will have risen to around 9.5 billion and require 70% more food than we grow today. How will we feed them? Future Food visits Peru and exploring six questions at the heart of the debate.

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The Elysée Palace: The finest table in France

51m 22s

When the Queen of England is invited for a dinner at the Elysée, the Republic puts the small dishes in the big ones. Because the first table in France is a showcase of French gastronomy. At work for this event, a brigade under the command of 35-year-old Chief Guillaume Gomez.

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Vegetarian burrito bowl

5m 45s

Ben Milbourne teaches you how to make a flavorful vegetarian burrito bowl. INGREDIENTS (SERVES 1) 700 g water soaked cashews 2 probiotic tablets ​Salt, to season Juice of 1/2 lemon 2 cups canned black beans 200 g marinated firm tofu 200 g kale 2 avocados, smashed 1 lime cheek 2 corn corn tortillas ​ PICO DE GALLO 1 firm avocado, roughly chopped 1 red onion, finely diced 1 cucumber, roughly diced 20 cherry tomatoes, halved 1 lime, juiced 4 tbsp Hillfarm Garlic Infused Oil Pinch of salt 1/2 bunch

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Wine-poached pears

4m 06s

Ben invites us to learn how to cook delish wine-poached pears! INGREDIENTS (SERVES 3) 500 ml Taltarni Mourvedre red wine 1/2 cup caster sugar 1 cinnamon stick 2 star anise 1 cup blackberries 1 cup water 3 Packham pears Pinch salt

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Tomato soup

7m 11s

Ben shows you how to prepare a yummy tomato soup! INGREDIENTS (SERVES 4) 1 tbsp oil 1 white onions, finely diced 2 tsp demerara sugar 2 garlic cloves, finely diced 5 sprigs thyme, leaves only 3 bay leaves Pinch chilli flakes, or to taste 3 star anise 2x 410 g Ardmona Crushed Tomatoes Salt, to taste 2 cups chicken stock 3 large fresh tomatoes, deseeded & diced 200 g Barilla Ditalini Rigati, pre-cooked 1/4 cup oregano leaves

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Roast Vegetables

3m 46s

INGREDIENTS ​500 g sweet potato, diced 500 g butternut pumpkin, diced 2 tbsp maple syrup 2 whole sprigs rosemary 1 garlic clove, finely diced 1 red onion, cut into wedges 9 Dutch carrots, whole Pinch chilli flakes Juice of 1 orange 1 tbsp oil 2 pinches of salt Baby beetroots leaves, to serve

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Pickled Red Onion

3m 52s

Ben shows you how to prepare tasty pickled red onions ! INGREDIENTS 2 tbsp apple cider vinegar 2 tbsp caster sugar 2 tbsp water 1 tsp mixed peppercorns 3 bay leaves Juice of 1 lemon Pinch of salt 11/2 red onions, sliced Bowl of iced water

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Olivia's Mexican Fiesta

13m 58s

Mexican food is easy to get very delicious flavours and also super healthy! Olivia Wells teaches you one of her mexican specialities! INGREDIENTS (SERVES 2) PICKLED CABBAGE 1/4 red cabbage, finely sliced Apple cider vinegar, enough to cover cabbage 1/2 lime, juiced Pinch of salt CORN SALSA 2 corn cobs, remove kernels 1 punnet cherry tomatoes, halved 2 spring onion. sliced 1/2 lime, juiced 1 tsp ground cumin 2 tbsp fresh coriander, picked leaves GUACAMOLE 2 avocado, diced 1/2 red onion

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Jessie's Pickles

8m 58s

Ben invites Jessie Spiby, one famous masterchief finalist, who is gonna teach you how to cook tasty pickles! INGREDIENTS (MAKES 2 JARS) BASIC PICKLE 1/2 cup sugar 2 cups white vinegar 2 cups water 2 tbsp salt 4 quart-sized jars JAR 1: ASIAN VEG 3 medium carrots 1 daikon, peeled OR 20 radishes, skin scrubbed 1 telegraph cucumber, deseeded 2 birds eye chillies, quartered length ways 1 inch ginger, peeled and thinly sliced 1/2 red onion, thinly sliced Basic Pickling Mixture (see above)

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Chocolate Zoats

5m 45s

Ben invites us how to show us how to cook irresistible chocolate zoats. INGREDIENTS (SERVES 1) 1/2 cup rolled oats 1 medium zucchini, grated 1 tbsp raw cacao 1 cup almond milk 2 vanilla pods, scrap beans out 1 scoop chocolate protein powder Ganana, to garnish Flaked almonds, to garnish Strawberries, to garnish

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Pizzas

51m 30s

Marseille’s anchovy-cheese, the Bronx’s Neapolitan, Naples’ margarita… From the three cradles of pizza, this film is retying the knots of a worldwide history giving us the opportunity to gaze upon the glimmering lights of Times Square, explore the back alleys of Naples and land in front of a pizza van— an invention from Marseilles. There, we meet with loud mouth pizza chefs who have been mucking in, sometimes for five generations.

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Shoyu and the secrets of Japanese cuisine

49m 17s

The Japanese discovered that a humble mould spore could transform soya beans into ‘Shoyu’, the soy sauce that is a pillar of Japanese cuisine. Sprinkle it on rice and the rice changes into sake... This mould is a tiny organism called ‘Aspergillus oryzae’ and mysteriously, it exists only in Japan!

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Dashi, essence of Japan

50m 15s

For centuries, the Japanese have learned to draw from the treasures of nature; their cuisine distills the very best from the country’s oceans, mountains and forests.

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