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hong kong healthy cooking classes

Hong Kong Healthy Cooking Classes

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Hong Kong Healthy Cooking Classes

I converted my apartment in West Kowloon into a small cooking studio for those wanting to hone in to their creative abilities as a master chef. The catch is that all classes are vegan or vegetarian, and you know what, the food tastes so much better than a diet full of meat and dairy. Whilst I am not a hardcore vegan, I do proclaim to be the best vegetarian cooking instructor in town. You can book as an individual or within a group of 8, for a partial participation experience. After the class, get to taste your creations with a glass or two of wine or one of our healthy detox drinks. You really won;t find such an exclusive experience elsewhere in Hong Kong. Health is cool, and focusing on healthy plant based food is not only good for you, but also good for the environment. Don;t get me started on why, that's saved for another blog post. 

Our most popular class is the vegetarian Thai Cookery Class, see offerings below; 

THAI- RIFFIC

Learn true authentic Thai food from a vegetarian and vegan perspective.  Learn the basic skills necessary to build on a foundation of true culinary delight without the harmful effects of animal protein. Menu includes:  Home made vegetarian Tom Yum Paste, Tom Yum Soup, Pomelo Salad, Tofu or Seitan Basil, Garlic Fried Rice.  

Duration: 2 ½ to 3 hours    Price: HK$880

* Menus may vary according to seasonality of ingredients. 

 

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South East Asian Cooking Class

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South East Asian Cooking Class

The Art of Pho Class was a huge success. Here participants learnt all about depth of flavour and how toe extract maximum favour from the simplest of ingredients. The authentic chicken Pho is roasted, and spices are used to enhance and encourage those ethnic favours. 

Have a sneak peak at some of the images of the Art of Pho Class. 



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Pasta Making Class at CCC Kung Lee College

Today's class was filled with enthusiastic students learning the art of pasta making .  

We aimed at a basic roux and from there built a beautiful white sauce using a mirepoix and cream. The students also learnt the art of kneeding dough and various textures were created. All in all a successful class.  

 

For or more information on cooking classes email me on LTF@lovetruefood.com  

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Recipe Testing for LTF New  'Green Concept' Menu

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Recipe Testing for LTF New 'Green Concept' Menu

Just what you need for a simple recipe testing session; LTF was conducting recipe tests for implementing a 'green foods' concept for our new catering menus. On the menu we have organic cucumber cups filled with with a masala chickpea infusion. Next we have, a fragrant brown Thai Rice, infused with tamari and seasonal organic veggies and whole range egg. Last we have a vegetarian tasting platter filled with organic pumpkin, zucchini and heirloom tomatoes. The best part is the Halloumi grilled cheese. 

See the FULL gallery below for ideas and details...

Here are the wonderful recipes;

CUCUMBER CUPS

Ingredients: 4 small lebanese cucumbers, 1 can chickpeas, 1 can peeled chopped tomatoes, 1 tbsp ghee, 2 teaspoons olive oil, 3 garlic cloves smashes, 4 shallots cut into slices, 2 sticks celery, 1 cup seasonal veggies, 1 tsp cumin, 1 tsp turmeric, 1 tbsp chilli powder, 1 tsp. garam masala blend, 1.4 cup yoghurt (preferably Greek), salt and pepper. 

What to Do: Run a  peeler down each cucumber, than cut into 1.5 inch rounds. Scoop out centre and set aside. In a sauce pan, heat the oil on medium heat, add garlic and shallots and cook for 2 minutes, next add all the spices and cook for another 2 minutes until fragrant,. Add the chopped tomatoes and veggies and continue to cook until all ingredients are incorporated. Lastly add the yoghurt (use coconut cream if vegan), season with salt and pepper and set aside to cool. Once cool,, using a teaspoon, add the mixture into each cup of cucumber. Serve. 

FRAGRANT BROWN THAI RICE

Ingredients: 1 cup cooked brown rice, 1 tbsp. soya bean oil, 1 egg, 1/2 cup seasonal veggies (zucchini, pumpkin, choi sum) 2 shallots, chopped, 1 clove garlic, 1 tsp. white pepper, 1 tbsp vegetarian oyster sauce, 1 tsp. shoyu, 1 tsp. coconut sugar. 

What to Do: Chop all the veggies into equal and small bite sized pieces. In the already cooked rice, add all the seasonings except the shoyu. Add oil to the saucepan and cook on medium high heat. Next add the shallots and garlic and cook until fragrant, approx. 2 minutes. Next add the root veggies such as carrot, pumpkin and continue to cook until they soften. Then add the quick cooking veggies like zucchini, choy sum stalks etc. Tilt the veggies onto one side of the pan and crack an egg to the other. Cook the egg and then bash with a wooden spoon until combined with all veggies. Add the rice and shoyu and mash the rice until all the colour is brown. Adjust seasoning at this point. Add the choy sum leaves and enjoy.   (*do not add the choy sum leaves until the last minute) 

ORGANIC GRILLED SEASONAL PLATE

Ingredients; 1 boiled egg peeled, 2 cups seasonal veggies like asparagus, heirloom tomatoes, shallots, pumpkin, zucchini (organic), 4 sliced halloumi cheese, 2 to 3 tbsp olive oil (good quality), 1 tbsp. balsamic vinegar, pepper and salt to taste. Cut the veggies into 1/2 inch slices or rounds, and add to a large bowl, omit the tomatoes. Next add the sliced halloumi cheese and add the olive oil, balsamic vinegar and seasonings. Turn a grill onto medium and grill the asparagus, pumpkin, zucchini and shallots, and cheese for up to 4 minutes on each side, until grill marks can be seen and the flesh is tender. You can char the boiled egg on the grill in the last 2 minutes of cooking. Place onto a plate and drizzle with extra oil and vinegar. Add the tomatoes. Serve immediately. 

 

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Vegetarian Christmas Feast

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Vegetarian Christmas Feast

Want to enjoy a wonderful Christmas, but having issues about serving up a fully vegetarian feast. Look no further than LTF HOME KITCHEN CHRISTMAS COOKING CLASSES. In this class you will learn various vegetarian dishes to please your guests, they won't even miss meat;

 

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Indian Fever Prep

We are prepping for the love true food special 'Indian fever' private dining. It is going to be an excellent experience for the participants as we have been cooking up a storm all day. 

 

We will start off with an amuse bouche, minced keema with guacamole and toasted sunflower seeds followed by a beautiful dhal soup and Kati kebabs. 

This is the set up of the kitchen. 

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 We are even serving special beer purchased by LTF. The beer brewery is called Moonszen by Laszlo and Michelle. Only hk$60/bottle. 

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Here are some of the "party in the mouth" canapés... We will top them with organic toasted sunflower seeds... 

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And keema... Yum 

 

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Stay tuned for more amazing menus... 

 

Lots of love and great food experiences ...

 

chef Lakshmi 

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Is the juicing craze worth all the hype?

The juicing craze has hit Hong Kong with organic restaurants and juicing detox programmes sprouting up everywhere. So does this mean we should abandon our lattes and mochaccinos in favour for what many call a liquid salad? When I first heard about juicing, I was skeptical. I laughed it off because I thought I ate enough vegetables with my daily salad. The turning point for me was when my dad asked me a simple question, do you eat the amount of fruits and vegetables I just had in my juice? He was right. We can get more nutrients, minerals and enzymes in our body if it is converted into a liquid form. Moreover, by juicing, the nutrients are delivered directly to our cells, giving our digestive system a much-needed break. Because our digestive systems are not working in overdrive to break down juices, it frees up the body’s energy to do other important tasks. So, juicing not only rejuvenates our cells by helping our body absorb key nutrients, but it also gives us more energy.

So, did I turn you into a juicing convert yet? If I did, you can learn some practical tips about how to incorporate juicing into your daily life at Love True Food’s upcoming ‘Juice Me Up’ workshop on March 29th with Sandra Carvajal, a holistic health coach. During the workshop, Sandra will teach you the right way to juice for your body type and give you some juicing recipes to help you detox for spring.

According to Sandra, having a healthy lifestyle is all about balance: ‘I have never been a healthy food junkie, I have learned that the most important thing in life is balance; balance in what I eat, in the physical activities I do, in the way I deal with my emotions and in the way I manage my relationship with the entire world. I am a firm believer that keeping this balance is what helps me prevent illness, and Juicing is a big part of it. I’ve been juicing for a long time, and I recognize the preventive and healing power of juicing for a healthy lifestyle.’

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To learn more about the ‘Juice Me Up’ workshop, please visit our Facebook page or contact Lakshmi at 9504 0288.

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