Alvina and Beatrice are the co-founders of the Think.Cook.Save. program. They bring the first systematic food education to schools and will publish an educational kit in order to spread the ideas & concepts to the general public. Alvina’s sharing will be about family and children’s health, for example, how to select food and cook for children. Beatrice will write about the secret and hidden story of food.
Theme of the Column: to introduce food education to Hong Kong people, to encourage parents and children to eat more real food and eat less processed food.
1. 準備沙拉醬：蒜頭切碎。然後將蒜，檸檬汁，芥末 鹽，胡椒粉 加入 橄欖油。 拌勻 。
Prepare Salad Dressing: Crush the garlic. Then add garlic, lemon juice, whole grain mustard to the olive oil. Whisk. Refrigerate for at least 2 hours.
2. 薯仔：把1茶匙的鹽放入沸水中，把薯仔煮熟:直到刀可以很容易地插入薯仔中間, 切成小方塊。撒上切碎parsley。
Potatoes: Peel off skin, Add 1 teaspoon of salt into boiling water, Cook the potato until a knife can be easily inserted into the middle. When cooked, cut into small cubes. Sprinkle with chopped parsley.
3. 蛋：水煮沸後把雞蛋(連殼)放入，煮 5-8 分鐘。除後切一開四或八。
Eggs: Add 4 eggs into water. After the water is boiled, cook the eggs (with shells on) for 10 8-10 minutes. Cut into quarters or eights when done.
Chop the onions into thin slices. Cut the cherry tomatoes & olives in quarters. Cut the French Beans in half.
Tuna: Drain any oil from the can. Use a fork to separate the tuna meat. Slightly season with salt & pepper.
Mix all salad ingredients (except the anchovies) together. Toss the salad ingredients with the Salad Dressing. Add salt & pepper to taste if necessary.Serve on plate. Lay the anchovies on top.