“Going Greek” was the theme of ACC’s once-a-month cooking class for
the month of June at the ACC premise. Before the main event, the
attendees were first ushered into a health lecture by Rose Solano,
ACC’s Nutritionist, on the importance of Vegetable and Fruit Diet.
The participants were wowed by the different taste and texture of the
food which was all Greek in nature: Country Bean Salad, Lentil &
Tomato Soup, Spinach Rice and the day’s favorite – Semolina & Lemon
Cake.
While chewing on the food, the participants learned (courtesy of Jane
Yap’s short presentation on Greek Cuisine), that most of Greek
cuisines are vegetarian in nature. They are normally fresh, consist of
vivid colors and served in its most natural way. Greek’s main produce
are olives and lemon and because they live near the sea, Greeks are
known to be sea-food lovers.
When it was time for the cooking demonstration, everyone observed with
desperate detail how to make delicious dishes from simple ingredients
in simple ways. Most vegetable dished take less time to prepare and
thus fit closely into the schedule of busy working parents and singles
alike. The cooking classes have so far attracted loyal followers and
most are taking the lessons into practice and trying the recipes.
Interestingly, some participants go a step further at home by
modifying and personalizing the recipe; that is what cooking is all
about, being creative and adventurous to tease the taste buds. Once
you taste the goodness of Western Mediterranean cuisines you can not
resist but come the following month with friends.
We encourage all our participants to practice the recipes at home with
their families, thereby pushing every member towards healthy food
choices.
Rose giving lecture on vegetarian diet |
Jane sharing the history of Greek cuisines |
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Cooking demo, lentil soup (L) and spinach rice
(R)
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Cooking demo, country bean salad (L) and
Semolina Coconut cake (R)
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