Think‧Cook‧Save

10499602_798995523464882_8435622272700183056_o

 

Think‧Cook‧Save
16/07/2014

這幾年,琳琳不但創辦「愛煮」,將中西食譜簡易化,而且受Jamie Oliver的「為食起革命」啟發,創立了「盛食同學會」及與Go. Asia合作,透過林林總總的煮食活動,推動「我‧惜‧食」健康飲食教育,讓小朋友從小開始學懂珍惜食物,而不止是享受食物。

問她有人皆羨慕的i-Banker工作不做,偏偏走去做「愛煮麗人」及「惜食專家」,不覺得大材小用嗎?「以前是為少數人服務,現在是透過微小的力量去一步步改變世界,意義很不同。」

嘴角常帶笑的她,把「以食物榮耀神,以烹飪延續愛」的理念也掛在嘴邊,最近還與名廚陳東師傅女兒Beatrice,撰寫了全港首本飲食教育書籍《親子Play Kitchen》,宣揚「Think‧Cook‧Save」的理念,即透過「思考」認識食物及健康飲食知識,讓「烹飪」變成簡單又好玩的遊戲,並在「珍惜」食物中學習愛我們的地球。(二之一)
(本欄逢周一至四刊登)

資料來源:晴報

 

晴報健康飲食教育專欄 Newly launched Food Education column at Skypost

c5f6b845a546103303826d5b78b8b154

我.惜.食. 健康飲食教育的兩位發起人正式加盟晴報並由2014年1月13日起,逢星期一為大家帶來識食.惜食的分享。請大家多多支持。

The co-founders of the Think.Cook.Save. health & food education program joined local newspaper Skypost as a columnist and will start their sharing from 13 January 2014.

專欄名稱:識食.惜食

作者 Authors:

1) 陳彥琳 (琳琳) Alvina – 「愛煮麗人」,由投資銀行家轉為煮食達人,一直推廣用煮食廷續愛。Alvina as a chef has a mission to create simple and healthy recipes such that cooking becomes an expression of love and care to family & friends.

2) 陳嘉惠Beatrice – 「為食起革命」香港區大使。Beatrice is the Ambassador of the Food Revolution Movement.

二人同為「我.惜.食」計劃創辦人,將健康飲食理念帶入校園,並將出版此計劃的教材書本,讓健康惜食概念滲透全港。Alvina會從親子和兒童健康飲食的角度出發,在專欄分享如何為孩子選購合適的食材、烹調方法。而Beatrice就會探討食物隱藏的秘密。

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.

專欄主題:推廣健康飲食文化,鼓勵家長和子女多吃真正食物,少吃加工食物

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.

專欄開始日期:2014年1月13日,逢星期一刊登

琳琳:法國南部沙律 Alvina: Salad Niçoise

0
份量Serve: 4人份

材料份量 Ingredients
Musclun 沙律菜 1-2包 1-2 packs of Musclun Salad
罐裝吞拿魚 1 盒 (80g) 1 can of Canned Tuna  (80g)
蛋 4隻(80g) 4 Eggs
薯仔 250g (1大個) 250g Potatoes (about 1 large potato)
車里茄 200g 200g Cherry Tomatoes
紫洋蔥 半個 (150g) 1/2 Purple Onion (150g)
法國豆 100g 100g French beans
黑橄欖 40g 40g Black Olives
意大利芫茜 Parsley 1茶匙 (切碎) A few sprigs of parsley (chopped)
鹽,胡椒粉 適量 Salt, Pepper to taste
沙拉醬 Salad Dressing
橄欖油 2湯匙 2 tablespoon Olive Oil
蒜頭 1粒 1 clove of Garlic
檸檬汁 2茶匙 2 teaspoon of Lemon Juice
芥辣  1.5茶匙(optional) 1.5 teaspoon of Whole Grain Mustard (optional)
鹽,胡椒粉 適量 Salt, Pepper to taste

做法METHOD
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.
4. 洋蔥切成薄片。車里茄和橄欖切一開四宿舍。法國豆切半。
Chop the onions into thin slices. Cut the cherry tomatoes & olives in quarters. Cut the French Beans in half.
5. 吞拿魚:隔油,用叉分開壓散吞拿魚。
Tuna: Drain any oil from the can. Use a fork to separate the tuna meat. Slightly season with salt & pepper.
6. 將所有沙拉材料混合在一起。把沙拉醬注入拌勻。加入鹽和胡椒調味。
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.

Special thanks: Alvina Chan@Alvina Cookery