Eat right and be healthy

Last Tuesday, I attended a cooking demo that was featured as “Celebrating with Organics this Christmas Season”. It was held in The Pantry at Jaya Grocers, Empire Subang with Ozganics founder Anni Brownjohns. When I got the invitation from Chef Ryan, I extended the invitation to my friends but only Yen of "Eat Your Heart Out", Esther of "The Fuss Free Chef", Sonia of "Nasi Lemak Lover", Ping of "Ping's Pickings", Shannon of "Just as Delish" could join me because it was a working day for the others. We all enjoyed Anni's cooking demo and a delicious healthy 3 course lunch.

Like others, I used to think that organic food might be  bland and tasteless. Nothing could be more mistaken as the food we saw and tasted from the  Ozganics range of products was bright and tasty. Anni change my view of organic food.  

She whipped up three dishes of gourmet quality. These were;

Thai Pumpkin Soup

Some of the ingredients used

The main ingredients for soup

Chef Ryan Khang assisting Anni in preparing the soup

Beautiful golden brown diced organic pumpkin 

Chef Loke assistang in serving us the soup

Recipe:

Ingredients:

1 tbs olive oil

1 brown onion, coarsely chopped

1.2 kg butternut pumpkin, peeled, seeded, diced

4 cups chicken or vegetable stock

1 jar OZGANICS Thai Red Curry Simmer sauce

squeeze of lime juice

Finely diced coriander for garnish

Method:

Heat olive oil in a large saucepan over medium heat. Saute onion in oil, stirring for 5 mins or until golden. Add pumpkin and stir to coat and saute until slightly browing. Add stock and simmer for 20 mins or until pumpkin is soft. Use a hand blender to puree until smooth. Stir in Ozganics Thai Red Curry Simmer Sauce and add lime juice to taste. Garnish with some coriander and serve hot.

Moroccan Chicken with lemon and olives

Link to recipe: http://www.ozganics.com.au/index.php?option=com_content&view=article&id=41:morrocan-chicken-with-lemon-and-olives&catid=1&Itemid=51

Anni and Chef Ryan busy preparing the ingredients

It was served with quinoa

This dish goes very well with bread too and here are the loaf of bread that was made by Chef Ryan Khang, the head of the Nourish Team.

Multi-grain wheat bread by Chef Ryan

And

Watermelon and Feta salad

Anni showed us that it was easy and simple to eat right and be healthy with her Ozganics range of products that emphasize pure, organic ingredients and great tastes. 

I believe working couples will find them especially convenient to get a healthy meal ready with no hassle after a hard days work. The above products are available at all Jaya Grocers outlets.

For those who wants to know more Ozganics range of products, you may want to visit http://www.ozganics.com.au. There are delicious recipes there as well. 

If you are interested in attending the cooking demonstration and learn some healthy Christmas dishes from Anni, you may contact the Nourish team at 016-2001806 or via email at nourish.enquiry@gmail.com

Quick & Easy A Frittata Can Be Elegant & Satisfying

As I have mentioned before, my husband has been a great source of knowledge about Western cooking. Through him I have learned much about the wonderful yield of a crock pot and a convection oven as well as about cuts of meat such as roasts, steaks, ribs, the wide variety of hams and sausages, the incredible beauty of a good marrow bone, and the amazing large dinners that often feature two or three kinds of starchy foods. However, those large dinners are for special occasions. When we dine alone, we almost always opt for simple and easy to prepare dishes. One of these I especially like is a frittata. They are quick and easy. Served with a glass of wine, a crusty baguette and some salad, they can be as soul satisfying as their close cousins, the omellete, quiche, or pizza. The beauty of these dishes is their nature of being a blank canvas, receptive to almost any ingredient we have on hand (though we tend to avoid peanut butter and canned tuna). Here is the latest verson of a frittata my husband made just last Saturday evening.

This dish was featured on Asian Food Channel (Official)

facebook page on 24 July 2012

 

Serving: 4


Ingredients:


(use your own imagination here) various mushrooms, cleaned and sliced to fill 1 1/2 cups six eggs
two or three dashes of soy sauce
3/4 cup shredded emmantel cheese
3 tblspns whole milk
2 tblspns water
3 medium shallots, sliced thin
1 ounce sweet saki
1 whole diced bell pepper (capsicum)
2 small or (one large) tomatoes, deseeded and diced
1/2 teaspoon red chili flakes (pepperoncin)
2 tablespoons 2 or 3 long stem chives, sliced in 1/4 inch lengths (for color and flavor on top) arugula or mustard greens (for color and flavor on top)
2 tablespoons regular olive oil

Method:

In a large mixing bowl add six eggs, soy sauce and water and whisk vigorously to incorporate air. (Hint: a large bowl should result in a shallow mixture that more readily allows the air bubbles to develop. An electric hand mixer can reduce the labor.) Set aside. In a ten inch non-stick pan add olive oil and heat over a medium flame. Add olive oil and sliced shallots, fry until just approaching transparency Add mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelization Without removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute. Add diced tomatoes and cook for one more minute Giving one last vigorous whisk, add egg mixture to the pan and reduce flame to low. Cover pan with a lid or aluminum foil with the reflective side facing in Check pan contents frequently. Using a spatula to lift an edge of the frittata will allow you to check the bottom. Your looking for the top to approach firmness and the bottom to become golden brown. Timing is critical. With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface. Replace cover and cook until cheese melts, approximately 1 minute. Toss chives across the surface and lace with fresh ground black and red pepper to taste Replace cover and cook for one more minute or until firm on top. Turn off flame and allow to set for two - three minutes. The frittata can be loosened with a large plastic spatula and slid on to a serving plate or served directly from the frying pan using a plastic pie wedge spatula. Serve with a tossed salad and crusty bread. Serves four as a simple main course or six as a starter.