[轉載 re-post: Secret Ingredient] HOW CAN WE REVOLUTIONIZE THE WAY OUR YOUTH LOOKS@FOOD?

Secret Ingredient 響應 為食起革命 Food Revolution Asia, 找來註冊營養師 Sally Poon 大談教授小朋友煮食的重要性。

「授人以魚不如授人以漁。」

就以香港為例,很多家長為了要讓子女爭上好學校,都給小朋友安排各式各樣的興趣班,把日程都排得密密麻麻。很多時為了省卻時間而選擇吃速食食品,然而,止舉背後,他們卻是賠上了健康- 這也是為什麼我們要進行這場革命。

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We’re really excited to be a sponsor of Jamie Oliver’s Food Revolution Day in Hong Kong on May 16th.

It has especially made us think “how are kids learning about food quality” in Hong Kong and its relation to our favorite thing… cooking! Here’s what we’ve learned.

I first reached out to our dietitian Sally Poon about local Hong Kong perception towards teaching kids to cook and what I found was very interesting.

“The situation in Hong Kong is that kids are overprotected. They are overprotected because it’s very competitive on the academic side of things,” she said.

Cooking at home

Her logic is this: kids are taught early on to learn afterschool activities like music and language will advance them to a good school. Of course these skills are useful however they stay up so late eating anything ‘instant’ so they can focus on these skills. Because of it, young kids are having so many problems with the sleeping habits, eating habits, etc.

“A documentary was done locally on kids in primary school age. And it was interesting, kids here do not know how to turn on stove or even cook instant noodles! This is pretty bad because its important to learn cooking but some parents don’t think so because it doesn’t get them into a grade-A university,” said Sally.

So how can we get kids more involved in food education and cooking? Here are some ideas I got from our dietitian as well as some moms I chatted with in ‘mom’ communities:

  1. Make it mandatory in school. “Good nutrition can make children more cognitively focused to be able to perform those music or language lessons they need to excel in school,” says our dietitian Sally.
  2. Make it playful. “I bake and cook with my kids four times a week and they love it. They know what a vanilla bean stalk looks like, they know that peanuts turn into peanut butter in the food processor, that the muffins are delicious and they helped bake them,” says mom Daisy.
  3. Make it meaningful. “I’m a pretty awful cook, but my husband is great and as kids naturally want to emulate adults, it’s easy to engage him with cooking as he wants to be ‘Just like Daddy’” says Accidental Tai Tai blogger / mom Kate.
  4. Make it easy. “It’s important to start with something that requires little skill but with great outcome e.g. blueberry muffin (just mix everything and stir). The key here is not to teach them skill but to get the interested and spark interest to pursue it,” says Pastry Chef Joanna.

What do we recommend? We recommend you do it all: make it a little playful, make it messy, make it nutritious, make it delicious. That’s why the #FoodRevolutionDay team has sponsored our super popular, super simple, super easy, super messy, absolutely yummy, Steak Quesadillas dish that launches on May 19.

Got kids? Make this dish with them and revolutionize they way they look at food and their own health.

SI’s Steak Quesadillas with Roasted Chilli-Tomato Salsa, Lime-Sour Cream and Carrot-Coriander Slaw

Any other suggestions on ways to revolutionize the way our youth look at food?

– this article is written by: Priya is the Head of Marketing at Secret Ingredient.

烤蘋果奶酥 Apple Crumble

INGREDIENTS
225g/8oz apples, peeled, cored and cut into slices
(Granny Smiths, Coxes, Pink Lady etc)
150g/50z Hazelnuts roughly chopped
40g/1 1/2 oz caster sugar
finely grated rind and juice of 1 orange
1/2 teaspoon of cinnamon
2oz/50g wholemeal flour
2oz/50g dark muscavado sugar
25g /1oz blanched almonds finely chopped
1tsp oatmeal/Porridge oats
2oz/50g butter, cut into cubes
cream/ or good quality vanilla ice cream to serve.

METHOD

  1. Turn oven on to 180C/350F/Gas 4
  2. Place caster sugar into a dry hot frying pan until it caramalises
  3. Throw in your chopped apples along with your orange rind and juice cook gently until apples are tender but still holding their shape (approx 5 mins)
  4. Remove from heat and poor into a tart tin, ready to receive the crumble layer on top
    Crumble
  5. Sift the plain flour into a bowl
  6. Add in the wholemeal flour ad the baking powder
  7. Stir in the muscavado sugar almonds, oatmeal and crushed hazelnuts.
  8. Rub in the butter until the mix resembles breadcrumbs
  9. Sprinkle the crumble mixture over the layer of apples in the tart tin and bake in the oven until the crumble is crisp and golden brown.

More about this recipe: Afternoon D’lite
Photography: David McClelland

檸檬茶餅 Lemon Tea Cake

材料 INGREDIENTS
軟化的牛油 200克(7盎司) 200g (7oz) butter, softened
砂糖 200克(7盎司) 200g (7oz) caster sugar
香草精 1茶匙 1tsp vanilla extract
雞蛋 4隻 4 eggs
中筋麵粉 200克(70Z) 200g (70z) plain flour
泡打粉 2茶匙 2 tsp baking powder
牛奶2茶匙或灑入少許水(自選) 2 tsp milk or a splash of water (optional)
篩過的糖粉 150克(4½盎司) 150g (4 ½ oz) icing sugar, sifted
半個大檸檬的檸檬皮屑 Finely grated zest of ½ large lemon
鮮榨檸檬汁1-2茶匙 1-2 tsp freshly squeezed lemon juice

做法  METHOD
1. 預熱 烤箱至160度(華氏315度)
Preheat your oven to 160C(315F) Gas mark 2-3

2. 在碗裡放入牛油和砂糖,然後及打它們至輕型和蓬鬆的忌廉狀。
Put the butter and caster sugar into a bowl and cream together until light and fluffy.

3. 加入香草精和雞蛋,一次只加一隻雞蛋,每次加入雞蛋後須與其他材料拌勻。(如果混合物開始凝固的話,只須加入一湯匙麵粉然後繼續攪拌至順滑)
Add the vanilla extract and 4 eggs one at a time, beating well after each addition. ( if the mixture begins to curdle just add in a tablespoon of flour and beat well until smooth)

4. 加入麵粉、鹽和泡打粉,然後再次攪拌。
Add in the flour, salt and baking powder and mix together until just combined.

5. 加入已刨好的檸檬皮屑。
Grate in the zest of a lemon.

6. 自選:如果混合物有點僵硬的話,可加入添加 2茶匙的牛奶或水來稀釋。
Optional- If the mix is a bit stiff, add the 2tsp of Milk/Water to loosen it a little

7. 你可以用雪糕杓把混合物放入紙製蛋糕杯裡,或把混合物放入有牛油紙襯底的蛋糕鍚盤裡。
Using ice-cream scoop you can plop mixture into paper cupcake cases, OR you can transfer mix into a cake tin that is lined with greaseproof paper.

8. 放入烤箱烤25-30分鐘(大約烤至是當你輕輕按下蛋糕時它會彈回來的感覺)
Bake in oven for 25-30 mins (cake springs back when slightly pressed)

9. 用竹籤刺入蛋糕中間來檢查,如果竹籤捸出來時是乾淨的話,即代表蛋糕已熟透。
Check the cake is cooked by piercing the middle with a skewer, if it comes out clean the cake is cooked through.

10.從烤箱中取出蛋糕,並讓它在錫盤裡冷卻。
Take out of oven and leave to cool inside the tin before attempting to take it out.

11.蛋糕冷卻後再從錫盤裡取出待用。
Once cooled, remove from the tin and allow to rest.

Icing 裝飾
1. 將糖粉篩入碗裡。
Sift the icing sugar into a bowl.

2. 加入檸檬汁,每次少量地加進碗裡以防糖粉突然變太稀,其濃度是可以讓它們能凝結起來。在此請自行判斷。
Keeping adding your lemon juice one bit at a time so that your icing mix is not too runny, it needs to be thick enough to be able to self glaze, it needs to be thick enough not to run all over the place. Use your discretion here.

3. 待蛋糕完全冷卻後,在蛋糕中心灑上糖粉,然後用抹刀輕輕地讓糖粉掃到在邊緣上。最後再加入已刨好的檸檬皮屑作裝飾。
Once the cake is completely cooled add your icing to the center of the cake, and using a palette knife gently help it to reach the edges. Decorate with grated lemon zest.

More about this recipe: Afternoon D’lite
Photography: David McClelland

* Special thanks to Polly Sham who translated this recipe into Chinese.