0:00:02 > 0:00:05# I can cook Doo-doo doo-doo
0:00:05 > 0:00:06# Doo doo doo
0:00:06 > 0:00:09# Doo-doo-doo doo-doo Doo-doo doo-doo
0:00:09 > 0:00:11# La la-la la la-la
0:00:11 > 0:00:14# La la la-la La-la-la la-la
0:00:14 > 0:00:16# Doo-doo doo-doo
0:00:16 > 0:00:19# Doo-doo doo doo Doo doo-doo doo doo-doo
0:00:19 > 0:00:21# Doo-doo doo-doo
0:00:21 > 0:00:22# La la-la
0:00:22 > 0:00:25# Doo-doo doo-doo
0:00:25 > 0:00:27# I can cook! #
0:00:30 > 0:00:33Hello. Great to see you!
0:00:33 > 0:00:34Welcome to my kitchen.
0:00:34 > 0:00:38I've just been getting everything ready for today's recipe.
0:00:38 > 0:00:42It's going to be so scrumptious, I can't wait to make it.
0:00:42 > 0:00:46I hope you are going to join in with the cooking too.
0:00:46 > 0:00:47KNOCK ON DOOR
0:00:47 > 0:00:49A-ha! Come on!
0:00:49 > 0:00:51Hello, Katy.
0:00:51 > 0:00:53Hello.
0:00:53 > 0:00:57Hi, Bea. Hi. Great, come in everyone.
0:00:57 > 0:01:00Thank you so much for coming, everyone.
0:01:00 > 0:01:04So who wants to know what we're going to cook today?
0:01:04 > 0:01:06ALL: Me!
0:01:06 > 0:01:09I thought you might want to know.
0:01:09 > 0:01:13OK, well today's deliciously scrumptious recipe is
0:01:13 > 0:01:15fruity fromage frais cake.
0:01:15 > 0:01:16Mmm!
0:01:16 > 0:01:21Before we start cooking there's something important we've got to do.
0:01:21 > 0:01:23What do you think it is?
0:01:23 > 0:01:28- Wash our hands.- That's right, we've all got to wash our hands.
0:01:34 > 0:01:35# Roll up your sleeves
0:01:35 > 0:01:39# Give your hands a wash with slippy-dippy soap
0:01:39 > 0:01:40# Splish splash splosh
0:01:40 > 0:01:43# Have you done your hands? Washed and dried
0:01:43 > 0:01:44# Sleeves rolled up
0:01:44 > 0:01:46# Apron tied
0:01:46 > 0:01:49# What can you do? I can cook! #
0:01:51 > 0:01:53Let's get started.
0:01:53 > 0:01:57The first thing we have to do to make our fruity fromage frais cake
0:01:57 > 0:02:00is crack an egg into a bowl.
0:02:00 > 0:02:02Everyone get your bowl. And your egg.
0:02:02 > 0:02:04Where do eggs come from?
0:02:04 > 0:02:06- Chickens.- Chickens.
0:02:06 > 0:02:09That's right. Let's pretend to be a chicken.
0:02:09 > 0:02:11SHE CLUCKS
0:02:11 > 0:02:13ALL CLUCK
0:02:13 > 0:02:18Let's be chickens walking around the kitchen.
0:02:23 > 0:02:28To crack an egg knock on the door like this. Knock, knock, knock.
0:02:28 > 0:02:32And then use your thumbs to open the shell and...
0:02:33 > 0:02:35Woo-hoo!
0:02:35 > 0:02:36There's the egg!
0:02:39 > 0:02:43That's it, hold it down low. That's it, Charlie. You can do it.
0:02:43 > 0:02:46That's it, well done!
0:02:47 > 0:02:49You pretend to crack an egg too. We go...
0:02:49 > 0:02:52knock, knock, knock, and open it up.
0:02:52 > 0:02:53Brilliant.
0:02:53 > 0:02:56We've got our egg, what do we do next?
0:02:56 > 0:02:57Mix it up!
0:02:57 > 0:03:00We've got to whisk it. Take your fork,
0:03:00 > 0:03:02one, two,
0:03:02 > 0:03:03three,
0:03:03 > 0:03:05go!
0:03:07 > 0:03:10And don't forget to whisk with us at home.
0:03:10 > 0:03:13Get your bowl and fork and whisk, whisk, whisk.
0:03:13 > 0:03:16What's happening to the egg, guys?
0:03:16 > 0:03:18It looks like yellow goo.
0:03:18 > 0:03:22Who can make their yellow goo go all gloopy?
0:03:22 > 0:03:24Gloopy, gloopy!
0:03:25 > 0:03:27Everyone, stop whisking!
0:03:29 > 0:03:32The next thing we add is fromage frais.
0:03:32 > 0:03:37Fromage frais is a bit like yoghurt but it's thicker and it's creamier.
0:03:37 > 0:03:41You can use any fruity flavour of fromage frais you want.
0:03:41 > 0:03:43Use your spoon and scoop it out.
0:03:46 > 0:03:48Don't throw your pot away
0:03:48 > 0:03:52because we're going to wash it out and use it again.
0:03:52 > 0:03:55I'm trying to get this out!
0:03:55 > 0:03:57It gets stuck to my spoon.
0:03:57 > 0:04:00- Me too. Shall we push it off with our finger?- Yeah.
0:04:00 > 0:04:03Give it a really good shake. Oh!
0:04:03 > 0:04:08What ingredient do you thing we're going to need next in the recipe?
0:04:08 > 0:04:10What is next?
0:04:10 > 0:04:14Well, let us see if you can guess what it could be.
0:04:14 > 0:04:18That's it. Get all the fromage frais out of your pots.
0:04:18 > 0:04:21Let me give you some clues.
0:04:21 > 0:04:24The special ingredient is orange, so...
0:04:24 > 0:04:26could it be...
0:04:28 > 0:04:30..an orange bucket?!
0:04:30 > 0:04:33We're not going to use an orange bucket in our recipe!
0:04:33 > 0:04:35Come on, let's try again.
0:04:35 > 0:04:40The special ingredient is orange, and it's furry on the outside.
0:04:40 > 0:04:44So could it be...
0:04:44 > 0:04:48not a furry orange pencil case!
0:04:48 > 0:04:51We're definitely not going to eat that!
0:04:51 > 0:04:54Come on, let's try one last time.
0:04:54 > 0:04:57The special ingredient is orange,
0:04:57 > 0:04:59it's furry on the outside,
0:04:59 > 0:05:02and it's a fruit.
0:05:02 > 0:05:04So it must be...
0:05:05 > 0:05:06..a peach!
0:05:06 > 0:05:10Open them up and they're orange.
0:05:10 > 0:05:13We need a peach in our fruity fromage frais cake.
0:05:13 > 0:05:17Let's find about more about peaches on my computer.
0:05:17 > 0:05:20Come on, you can have a look too.
0:05:26 > 0:05:29Peaches grow on peach trees.
0:05:29 > 0:05:33When they are ripe they are picked very carefully,
0:05:33 > 0:05:36and taken to the factory.
0:05:36 > 0:05:40They are checked to make sure they have no bruises.
0:05:42 > 0:05:46The good peaches are put into a big tank to be washed.
0:05:47 > 0:05:51And then they are boxed up,
0:05:51 > 0:05:53ready to be sold.
0:05:53 > 0:05:56That was so interesting.
0:05:56 > 0:05:59Come on, let's get back to the cooking.
0:06:00 > 0:06:04So we're using a peach in our fruity fromage frais cake.
0:06:04 > 0:06:08A peach is a fruit a bit like a nectarine or a plum.
0:06:08 > 0:06:11Now we're going to split the peach in half
0:06:11 > 0:06:13and we do that using a table knife.
0:06:13 > 0:06:18Now some knives can be a bit sharp so you do have to be quite careful.
0:06:18 > 0:06:20But a table knife is the same kind of knife
0:06:20 > 0:06:24you're used to eating with at home so it's OK to use.
0:06:24 > 0:06:26We put our knife into the bit
0:06:26 > 0:06:30where the stalk used to grow, in the middle here.
0:06:30 > 0:06:32And hold the peach with your other hand.
0:06:32 > 0:06:37And then we're going to cut around the stone in the middle
0:06:37 > 0:06:39like this.
0:06:39 > 0:06:42OK, your turn.
0:06:46 > 0:06:50Now you can only do this when the peaches are ripe,
0:06:50 > 0:06:53when they're ready to eat, or it doesn't work.
0:06:53 > 0:06:56Now my favourite part. It's called doing the twist.
0:06:56 > 0:06:58Who can do the twist like this?
0:06:59 > 0:07:03Can you do the twist too? Like this?
0:07:03 > 0:07:04Let's go round in a circle.
0:07:07 > 0:07:09Shall we twist our peach?
0:07:09 > 0:07:13Hold the peach on either side of the line you've just cut.
0:07:13 > 0:07:17And then we're going to twist it like that.
0:07:17 > 0:07:19Twist!
0:07:19 > 0:07:21Ah, Charlie, look at that!
0:07:21 > 0:07:25It looks like a butterfly with a heart in the middle.
0:07:25 > 0:07:27Ah! That's right, it does!
0:07:27 > 0:07:30OK, so put your two halves on the mat.
0:07:30 > 0:07:33Now we need to twist out the stone.
0:07:35 > 0:07:38Out you come, Mr Stone.
0:07:38 > 0:07:41Dig your finger underneath the stone.
0:07:41 > 0:07:43We need to do some snipping.
0:07:43 > 0:07:48We're going to snip the two pieces of peach into bite-size pieces.
0:07:48 > 0:07:52So let's get our scissors. And remember, be safe with scissors.
0:07:52 > 0:07:56Everyone knows you point them down towards your...
0:07:56 > 0:07:58ALL: Toes.
0:07:58 > 0:08:02Towards your toes, that's right. Oh, it's all juicy.
0:08:03 > 0:08:05Join in with your snippy fingers too.
0:08:05 > 0:08:08Snip, snip, snippity snip.
0:08:08 > 0:08:09That's it.
0:08:09 > 0:08:11How are you doing?
0:08:11 > 0:08:14In a slippery situation!
0:08:14 > 0:08:16In a slippery situation!
0:08:17 > 0:08:21Let's put all of the pieces of peach into the bowl.
0:08:21 > 0:08:23Ew!
0:08:23 > 0:08:26- They're a bit slippery.- Yeah.
0:08:26 > 0:08:30When you've put all your peach pieces in give your hands a wipe.
0:08:31 > 0:08:33Next we add some sugar.
0:08:33 > 0:08:37We've got just enough to fill half our fromage frais pot
0:08:37 > 0:08:39we emptied and washed earlier.
0:08:39 > 0:08:41Has everyone got their sugar?
0:08:41 > 0:08:43ALL: Yes.
0:08:43 > 0:08:46Can you give it a little shake? Oh, it's like a rattle.
0:08:46 > 0:08:48We're playing a maraca!
0:08:48 > 0:08:51We're playing the maraca! Cha cha cha!
0:08:51 > 0:08:53Cha cha cha!
0:08:54 > 0:08:57- Cha cha cha!- Cha cha cha!
0:08:57 > 0:09:00So let's put our sugar into our bowl.
0:09:00 > 0:09:03The next thing we're going to do is measure out
0:09:03 > 0:09:09three fromage frais pots of self-raising flour.
0:09:10 > 0:09:12Self-raising flour is magic!
0:09:12 > 0:09:17That's because it makes things rise up when they go in the oven.
0:09:17 > 0:09:22Shall we all rise up? Join in with us. And we go...
0:09:22 > 0:09:25u-u-u-u-up!
0:09:27 > 0:09:30Put our fromage frais pot into the flour
0:09:30 > 0:09:33and then pat it with our hand like this.
0:09:33 > 0:09:37It looks like you're putting up a sandcastle.
0:09:37 > 0:09:39Yes. It's just like making a sandcastle.
0:09:39 > 0:09:42Let's put our flour into our bowl.
0:09:42 > 0:09:44And now we need two more.
0:09:47 > 0:09:48Three.
0:09:48 > 0:09:52And the last ingredient we need is vegetable oil,
0:09:52 > 0:09:55an oil that comes from different plants.
0:09:55 > 0:09:58Now we pour it into the bowl with a big whoosh.
0:09:58 > 0:10:02Whoosh! What do you think we need to do now, everyone?
0:10:02 > 0:10:04Mix it up.
0:10:04 > 0:10:06Why don't you mix with us?
0:10:06 > 0:10:09Get your bowl, and your spoon, and mix, mix, mix.
0:10:09 > 0:10:12Let's get mixing then.
0:10:16 > 0:10:18And what's happened to the peaches?
0:10:18 > 0:10:23They've gone all camouflaged, and it's now gone all gooey.
0:10:23 > 0:10:25The peaches have gone all squishy.
0:10:25 > 0:10:28And now we need to do the last part
0:10:28 > 0:10:31which is to put the mixture into our loaf tin,
0:10:31 > 0:10:34which I've already oiled for you.
0:10:34 > 0:10:38Use your spoon to scoop up a big splodge of the mixture
0:10:38 > 0:10:41and then gloop it into the loaf tin like this.
0:10:41 > 0:10:43Gloop.
0:10:46 > 0:10:48Gloop.
0:10:48 > 0:10:51Can you do some glooping with us?
0:10:51 > 0:10:53Gloop!
0:10:53 > 0:10:56Get as much as you can into your loaf tin.
0:10:56 > 0:10:57And that's it.
0:10:57 > 0:11:01You've done it. You've put all the ingredients together
0:11:01 > 0:11:05for your fruity fromage frais cake all by yourself.
0:11:05 > 0:11:07- Yeah!- Yeah!
0:11:07 > 0:11:10Time to put our fruity fromage frais cake in the oven.
0:11:10 > 0:11:14But remember, the oven is hot. So don't go near.
0:11:14 > 0:11:16Ask a grown-up to help you here.
0:11:16 > 0:11:18Come on, let's put them in the oven.
0:11:23 > 0:11:27While we wait for our fruity fromage frais cakes to cook
0:11:27 > 0:11:31there's one thing left to do. What do you think it is?
0:11:31 > 0:11:34- Wash up.- That's right, we've got to wash everything up.
0:11:34 > 0:11:36Off you go.
0:11:37 > 0:11:39# Now we've cooked
0:11:39 > 0:11:41# Let's wash up
0:11:41 > 0:11:44# Stack the plates and the bowls on top
0:11:44 > 0:11:45# Dishes and spoons
0:11:45 > 0:11:47# Splish splash splosh
0:11:47 > 0:11:50# Having fun while we tidy and wash
0:11:50 > 0:11:51# Dishes and spoons
0:11:51 > 0:11:53# Splish splash splosh
0:11:53 > 0:11:56# Having fun while we tidy and wash. #
0:11:58 > 0:12:02Can you remember some things we've done today? We've...
0:12:02 > 0:12:04- Cracked.- Twisted.
0:12:04 > 0:12:06- Measured.- Whisked.
0:12:06 > 0:12:07- And...- Poured.
0:12:07 > 0:12:09We've been very busy.
0:12:09 > 0:12:10BELL RINGS
0:12:10 > 0:12:12Turn the oven off
0:12:12 > 0:12:16and I'm about to take our fruity fromage frais cakes out.
0:12:16 > 0:12:18The food is nearly ready to eat,
0:12:18 > 0:12:20so let's lay the table and take a seat.
0:12:26 > 0:12:30While I let the food cool down so it's safe to eat
0:12:30 > 0:12:32let's play a guessing game.
0:12:32 > 0:12:34What can you see?
0:12:34 > 0:12:35Keep on looking.
0:12:35 > 0:12:38Say when you know what we used in our cooking.
0:12:39 > 0:12:42It's yellow, it's runny,
0:12:42 > 0:12:45and it's made from plants.
0:12:45 > 0:12:46Do you know what it is?
0:12:46 > 0:12:50That's right, it's vegetable oil,
0:12:50 > 0:12:53which we added to our fruity fromage frais cake.
0:12:53 > 0:12:54Did you guess?
0:12:54 > 0:12:56Well done.
0:12:56 > 0:12:59And here they are all ready to eat.
0:12:59 > 0:13:03You've cooked your very own fruity fromage frais cakes.
0:13:03 > 0:13:06One, two, three...
0:13:06 > 0:13:08Ooh!
0:13:08 > 0:13:12Look at that. One, two, three...
0:13:12 > 0:13:14I can't wait to eat this.
0:13:14 > 0:13:17Oh!
0:13:17 > 0:13:20We've done the cooking, let's do some eating.
0:13:20 > 0:13:24We'll just eat a slice, that's enough for one.
0:13:24 > 0:13:28- Yeah.- Who would you make your fruity fromage frais cake for?
0:13:28 > 0:13:30- For my best friend.- Who's that?
0:13:30 > 0:13:31Charlie!
0:13:31 > 0:13:33Ah!
0:13:33 > 0:13:35I'm going to mine for Louie.
0:13:35 > 0:13:39What did we put in the cake to make it more squidgy?
0:13:39 > 0:13:42- Fromage frais?- Yeah, that's what makes it squidgy.
0:13:42 > 0:13:43What can you do?
0:13:43 > 0:13:45ALL: I can cook!
0:13:45 > 0:13:48And remember that you can cook too.
0:13:48 > 0:13:51If you'd like to have a go at this recipe
0:13:51 > 0:13:53find it on our website.
0:13:59 > 0:14:01What was best part of the cooking?
0:14:01 > 0:14:03- Mixing.- Like that.
0:14:03 > 0:14:06What else?
0:14:06 > 0:14:07The pouring.
0:14:07 > 0:14:09That was good. What about...
0:14:09 > 0:14:11Cracking.