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Satisfy both your sweet & savoury taste buds with today’s amazing recipes!
Join host Ben Logan Sng, Singapore Sport Institute Dietitian Dr. Ricco & Actress, Charmaine Sei, as we whip up 3 delectable dishes for you today.
1) Salmon Poached in Miso Broth
2) Cinnamon Toast
3) Mussels Delight
Find out how you can still indulge in your favourite food while keeping healthy at the same time! Have a go at these recipes and cook up a healthy feast for you and your loved ones.
Enjoy the programme!
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Cinnamon toast (Serves 4)
Loaf of brioche or stale bread, sliced
1 tsp Sugar
½ tsp Cinnamon
1Tbsp Olive oil
1 knob Butter
1 Tbsp Milk
Honey, fruit not serve
Take Brioche and slice into 1-2cm slices as preferred.
Crack eggs into a bowl, add milk, sugar, cinnamon and whisk together
Drizzle oil into a hot pan and add butter to melt
Dip both sides of the bread into the egg mixture, coating the bread. Be careful it doesn’t get too soggy.
Fry the bread foil a couple of minutes each side, flipping it carefully
Serve with a dusting of icing sugar, and fruit of your choice.
Mussels (Serves 4)
2 cloves Garlic
1 stick Celery
Spring of Thyme
White wine 150-200ml
Wash the mussels under a tap
Finely slice onion, garlic, celery, chilli
Put a pan on high heat and add a splash of olive oil. Fry off sliced vegetables.
Add mussels to the pan, thyme and wine. Cover and steam until the mussels open.
Discard any mussels that do not open.
Pour mussels and juice into a large bowl. Top with creme fresche and chopped parsley.
Miso Poached Salmon and Enoki Mushrooms (Serves 2)
2 Tsp Concentrated scallop stock
2bsp miso paste
400g fillet fresh salmon, skin on
Knob of Ginger
1 stick Lemongrass
1-2 Red Chillis
1 packet of Enoki mushrooms
2 Bok Choy
Put a large pan on a medium hot heat. Add scallop stock, water and miso paste. Stir to dissolve and bring soup up to a simmer.
Add the fish carefully, skin side down, so it is under the stock. Add ginger, lemongrass, chillis to the stock.
Allow fish approx 10 minutes to cook through, then remove and let it rest to cool down on a plate.
Separate the stems of the bok choy, then cut the leaves off the stems. Roll the leaves up together and slice into strips. Add the bok choy leaves and stems and half the mushrooms to the stock for a few minutes until tender.
When the salmon is cool, gently flake it apart.
Serve by layering a few raw mushrooms with the flaked salmon, topping with cooked vegetables and ladles of the miso soup.