我惜食專訪@星島日報S-File_20140320

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更正:加工食物中的雲呢拿、紅莓(覆盆子)「天然」香味由海狸(海狸鼠)屁股(骨盆、尾部位置)的黏性分泌物製作! 由於海狸吃的是樹葉及樹皮,因此不但無嗅反而有麝香似的雲呢拿香味。你可以在香水及加工食物中找到 Castoreum 此款「天然香料」。記者在文中錯誤地寫了海馬,那是不正確的。

資料來源:星島日報 S-File

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

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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

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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