I have not taken any formal culinary training, but my love and passion in cooking and creating wonderful dishes for my family started as early as when I was 10 years old (Some of my recipes and heirloom recipes can be found here at my Dreyfus Cuisine category). So, being invited to a cooking demonstration always excites me!
How could I possibly say no to something like this? Maggi has always been a part of my childhood. Even back in the days of beef bouillon cubes and their versatile seasoning. It has been a staple in our household for as long as I can remember. So, doing a Maggi activity such as this brought back lots of childhood kitchen memories for me.
To my surprise, it is not merely a cooking session, but there’s also a short but straightforward wellness and nutrition talk by Maggi’s resident nutritionist, Ms. Aleli.*Photo courtesy of Maggi Philippines.
Ms. Aleli pointed out 3 important factors on how to eat healthy:
1. Nutrition should enjoy good food, good life.
2. Moderation, Variety and Balance (MOVABA)
MOderation: neither in excess nor too little.
VAriety: No single food contains all nutrients. Variety on food preparation.
BAlance: Follows the proportion of food groups – Go, Grow and Glow
3. A healthy diet provides all essential nutrients.
Maggi promotes not only delicious cooking but health and wellness as well.
So, what are we waiting for? Let’s get our Maggi on and make some magic in the kitchen!
Cooking hasn’t even begun yet, but the fun sure has with Vivian of The Soshal Network and Rina of Rina’s Rainbow monkeying around behind us!
Chef Eric prepared several Maggi Magic Sarap egg recipes that we will replicate using Maggi Magic Sarap. These egg recipes will make your mornings more eggziting and your breakfasts will never be boring again.
TRIVIA: I use Maggi Magic Sarap at home instead of salt. It enhances the flavor and it lessens my salt usage.
For the 4th egg recipe, Chef Eric taught us how to make a Maggi Magic Sarap Fritata. Fritata is like a Quiche without the crust.
For our last egg dish, Chef Eric made 2 kinds of Omelet: American and French Omelets
Both omelets however, have underdone centers with delicious creamy egg oozing out upon cutting it open. Both omelets are moist and slightly brown – just how I like it!
Cooking has never been more fun than with these crazy foodie buddies that we belong to!
Rina, Jill of The Food Scout and Joan.
Oh yeah! Chuckie is at it again!
With that, I will prepare a simple yet nutritious and enticing breakfast for you and your kids that they can likewise bring to school on my next post.
So make sure to check back then!