Several weeks ago, I received a phone call enquiring about the possibility of me developing several recipes using a health supplement as well as hosting a couple of sessions for our media/blogger friends. It certainly came as a surprise for me but at the same time quite flattering too. Mostly, I was happy to accept the challenge to incorporate something healthy into my everyday recipes.
The product is Kordel’s Active Oat 35™, a special formula launched at the beginning of this year. That’s right; it’s Oat Bran Powder, containing Oat Beta-Glucan which is a soluble form of fibre. This is the cholesterol lowering substance in purest form. How does it work? Well, it forms a gel inside our digestive tract to bind excess cholesterol and prevent these from being absorbed by our body. Besides controlling total cholesterol and LDL (bad cholesterol) levels, it also slows down sugar absorption, helps in weight management, and improves digestive health by helping good bacteria to flourish.
Clever Product Placement there.
With the festive season looming close, some of us might face the ‘danger’ of overindulging. It’s not wrong to give in to tasty temptations, though it would be better if we also look after our health at the same time. Which is why Kordel’s Active Oat 35™ can be a convenient way to keep our heart health in check. To enjoy the full benefits of oats, we only need 2 tablespoons of oat bran powder (in comparison to 70g in natural form). It can be easily incorporated into a variety of recipes, as it’s neutral in taste and smooth in texture.
Is it safe to consume Oats if you are on a gluten-free diet? The short answer is yes, but most commercial oats are processed in facilities that also process wheat, barley, and rye, causing contamination. Kordel’s Active Oat 35™ is certified gluten-free, which is another bonus.
After cracking my head for a few days, with some experiments in the kitchen; I came up with 6 recipes. 1 drink, 2 starters, 2 main dishes and 1 dessert. The event was held at the beautiful HyperKitchen at Verve Suites (I want to move there!) and I cooked for 2 sessions. The morning session was a little rushed because we had limited time to set up and cook (and I was still learning to use the kitchen), it was a relief when I managed to complete all the dishes. The second session was a breeze after that.
Lovely view right? Check out the Traffic congestion, this was taken just a bit before 6pm
All the finished dishes.
First, Joey from Kordel demonstrated how to mix the Oat Bran Powder and explained the product in detail, that’s why you can see that white “paste” in the picture above. Then it was my turn to demonstrate a green smoothie.
By the way, I am sharing all the recipes today as some of you have been requesting for them. You are welcome.
This is a super simple recipe and you can use any combination of fruits, milk or yoghurt. Adding greens is a good way to sneak more antioxidants, vitamins and minerals into our diet and you won’t even taste the green. Spinach is a good choice, though you could also try Kale, Chard, Parsley and other leafy greens. Just add a scoop of Kordel’s Active Oat 35™ before you blend. Easy peasy. It does turn very thick so add some ice water to adjust the consistency.
The first starter was Beetroot Hummus, a creative twist on a Middle Eastern classic dip. The Beetroot imparts a beautiful vibrant colour and extra antioxidants. I also liked the mildly sweet and earthy flavour of the Beets. I added the Kordel’s Active Oat 35™ before blending (very much like how I did the smoothie).
Beetroot Hummus with Carrot and Celery Sticks
Recipe (serves 8-10) (Gluten free, Vegan):
1 large beetroot (or 2 medium)
1 can of chickpeas
2 scoops of Active Oat 35
Juice of half a lemon
1 clove of garlic
1 tablespoon of tahini
Salt to taste
3, 4 carrots
Few stalks celery
Water crackers (store bought)
Roast the beetroot for 1 hour and let cool completely.
In a blender, add drained chickpeas (reserving the liquid to adjust consistency), 1 clove garlic, roughly chopped beetroot, tahini, salt, and blend til smooth. Add olive oil, Active Oat 35, Lemon juice and blend again, adjusting the consistency with water or the drained liquid. Serve with carrot and celery sticks or crackers.
The second dish was a salad. I must say this challenge motivated me to make my own mayo and I was impressed with the taste; so different from the store bought ones! I will never buy mayo again. Using the Oat Bran Powder reduces the amount of oil needed to make the mayo. This a simple salad with Prawns and Avocados, and the mayo was flavoured with coriander to freshen it up. By the way, this is my favourite photo of the lot:
Prawns and Avocado Salad with Homemade Coriander Mayo. I want to hire a fulltime food photographer!
Recipe (served 4) (Gluten Free)
500g Medium Prawns
2 Avocados (cut into bite size pieces)
Mesclun salad (pre-packed)
1 Carrot, shredded
Juice of half a lemon
1 clove garlic
2 Egg yolks
1 cup-1 1/2cups Grapeseed oil
1 teaspoon Dijon Mustard
1 Scoop Active Oat 35
Lemon juice (half a lemon)
Salt and pepper to taste
1 tablespoon hot water
Make sure all ingredients are at room temperature.
To make the mayo, first emulsify egg yolks and lemon juice with a balloon whisk. Add mustard and whisk again. Slowly add the grapeseed oil while whisking and take to desired thickness. Half way through adding the oil, add the scoop of Active Oat 35 and coriander, whisking continuously. Season with salt and pepper, check for acidity and add more lemon juice if needed. If the mayonnaise is too thick, add 1 tablespoon of hot water.
Peel, devein and rinse the prawns and place in a bowl. Season with minced garlic, salt, pepper and zest of one lemon.
Heat olive oil in a large sauté pan over medium heat. Sauté the prawns for about 1 minute each side until cooked through. Careful not to overcook. Remove prawns and set aside.
To assemble the salad, toss the grated carrots and mesclun leaves well, then place on a plate. Add the prawn and avocado, squeeze lemon juice all over and drizzle the mayo on top.
My attempt to pipe the Mayo on the salad. :P
The Meatball in Marinara sauce would be my favourite creation. I replaced the breadcrumbs with Active Oat 35™ and it worked well as a binder. As for the taste? I will let the others tell you.
Meatballs in Marinara Sauce
For 12 large balls (16 smaller balls) (Gluten Free):
500g of Ground Lean Beef
2 scoops of Active Oat 35
Half an onion, finally chopped
1 clove garlic, minced
½ cup of Italian parsley, finely chopped
Handful of Pine nuts (roughly chopped)
1 tablespoon of Grated Parmesan cheese
1/8 cup Milk
A drizzle of Olive oil
1 tablespoon of Tomato paste
Salt and Pepper, to taste
½ Teaspoon of Paprika
½ Teaspoon of Cumin
1 egg, beaten
1 canned tomatoes
2 shallots, chopped finely
2 cloves of garlic, minced
1 carrot, grated
1 stick of celery, finely chopped
1 tablespoon tomato paste
100ml of chicken stock
1 dried bay leaf
To make the marinara sauce, heat olive oil in a large pot over medium high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes, chicken stock and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate.
To make the meatballs, add all ingredients in a large bowl and mix with hands thoroughly. Roll into equal sized balls.
Heat olive oil over medium heat, sear the meatballs on all sides, then add to the marinara sauce and simmer for 30 minutes or until tender.
Meatballs in action.
The next dish is a little bit naughtier, but at least I sneaked some vegetables (quite a lot actually) in and replaced some of the flour with Kordel’s Active Oat 35TM.
Single serving of Cauliflower Mac & Cheese
Recipe (serve 4-6) (Vegetarian):
Half head Cauliflower, cut into small florets
1/4 cup of Flour
1 scoop of Active Oat 35
Salt and Black Pepper, to taste
Half teaspoon of Cumin
Half teaspoon of Paprika
1 tablespoon of English Mustard
1 cup of Your favourite Cheese. A combination of Cheddar, Parmesan and Mozarella works well
Bring a pot of salty water to boil and cook Pasta until Al dente (slightly undercooked), add Cauliflower florets in the last 2 minutes.
In a small pot, melt the butter, then add in the flour and Active Oat 35 and cook for a couple of minutes. Slowly add milk and continue whisking until all the milk has been incorporated. The mixture should coat the spoon and if you draw a line in the middle it stays separate. Add 2/3 of the Cheese and season with Cayenne, Paprika, Cumin, Mustard, Salt and Pepper.
Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese.
Preheat oven to 180 degree celsius, and bake the Mac n Cheese for 30-40 minutes until golden brown. Let cool for 10 minutes and serve.
Last but not least, my signature dessert! I replaced some of the flour with Kordel’s Active Oat 35™, and was pleased to see that I can reduce the amount of butter for the pastry without compromising on taste.
Lemon Tarts (6 medium tarts)
Lemon Cream Filling:
100g Caster Sugar
150ml Freshly Squeezed Lemon Juice, strained (equals to about 4 lemons)
50ml Freshly squeezed Orange Juice ,Strained
200ml Pouring cream
1 1/2 cup Plain flour
1/2 cup almond meal
2 scoops Active oat 35
1 tablespoons Icing sugar
1 teaspoon salt
150g cold unsalted butter, chopped
2-3 tablespoons ice water
To make pastry, mix flour, Active Oat 35, icing sugar and salt together then rub in the cubed butter until mixture resemble breadcrumbs. Add ice water (add 1/2 first, and pour in more as needed) to draw the moisture and mix until the dough just comes together. Form pastry into a disc, enclose in plastic wrap, then refrigerate for at least 30 minutes.
Preheat oven to 180C. Roll out pastry on a lightly floured surface until 5mm thick and use to line 6 x 12cm tart pans. Trim edge carefuly, then line with baking paper and fill with dried beans or rice. Bake for 15 minutes, then remove beans and paper, and bake for a further 5 minutes or until golden. Set aside to cool. Reduce oven to 150c.
To make lemon filling, place eggs and sugar in a bowl and stir until just combined; try to avoid creating any air bubbles. Place cream in a small saucepan and bring almost to the boil, then stir in the egg mixture. Gently stir in orange and lemon juices. Using a fine sieve, strain lemon filling into a jug. Place tart shells on an oven tray and pour in filling.
Bake for 20 minutes and if you are not using an industrial oven, carefully rotate halfway through to ensure even cooking. To check, gently shake tart; it should be slightly wobbly in the centre. If undercooked, bake tart for a further 5-8 minutes. Cool tarts completely before serving (at least 1 hour in the fridge).
Active Oat 35TM is now available nationwide in leading pharmacies at the price of RM65.00. Visit your nearest pharmacy today to acquire 3g of Beta-Glucan a day for healthy living with Active Oat 35™.
To find out more about Active Oat 35™, visit http://www.kordels.com.my/product_info_901003-100051.htm, contact our customer care line at 03-5569 4337 or email us at firstname.lastname@example.org.
With Mr Ho and Joey of Cambert (M) Sdn Bhd
Longest post ever! Thank you Kordel and Geometry PR for giving me such a wonderful opportunity and I look forward to more exciting projects like this. Will be updating this space with links from the media/blogs soon!
I hope these recipes are useful for you. Which one is your favourite and why?