Growing up as kids, we all ate Aromat. On chips. On Popcorn, on eggs. It’s that yellow spice that makes food taste nice.
But as you get older you realise that you have to be more careful about what you eat and Aromat has had to move with the times.
With no MSG, GMOs, artificial ingredients, preservatives or colourants and 40% less salt, Aromat Naturally Tasty has relaunched as a healthier seasoning option.
Last week I attended the most awesome launch at PnP’s Good Food Studio, for the new Aromat – hosted by Chef Nti.
She really MADE the event for me – she is such a motivating person to be around and watching her in the kitchen is inspiring – you can see she has a real love for good, home cooked South African food.
The interesting take-away from the day for me – I had always thought that Aromat was full of colourants, but was surprised at all the natural spices the Naturally Tasty variant contains, including mushrooms, bay leaves, turmeric, onion, celery and garlic.
Chef Nti showed us how to make two recipes with Aromat and during the course of the day, many of the guests who attended the launch admitted that they use Aromat to spice up anything – from their famous white sauces to their Sunday breakfasts.
After Chef Nti’s cooking demo, we were all split up into teams and Candice from Lexi’s Lunch and I were teamed up.
We decided to create the Loaded Avo Dish – which is basically bacon, cream cheese, chicken, lettuce and tomatoes, spiced with Aromat Naturally Tasty and then stuffed into Avo’s. Chef Nti was pretty impressed and decided we had made the prettiest plate!
What a fun event to attend – a day in the kitchen is always a day well spent for me.
So here is a quick recipe for Avo 4-Ways with Aromat.
Avo 4 Ways with Aromat
· 1 Avocado
· 4 x rice cakes
· Half a lemon
· 3 or 4 baby tomatoes
· 3 button mushrooms, sliced
· 1 radish
· 20ml Vinegar
· Handful of sunflower seeds
· 10ml coconut oil
· Aromat Naturally Tasty
· Mash your Avo with a fork in a bowl, season with Aromat and squeeze in a bit of lemon juice. Spread over rice cakes.
· Fry your button mushrooms in 5ml of coconut oil over a high heat for a few minutes until brown, seasoning a little bit with Aromat. Then place mushrooms on one of the rice cakes
· Now roast your sunflower seeds in the remainder 5m of coconut oil for a few minutes until golden and sprinkle onto the next rice cake
· For the third, cut your tomatoes in half and place on the rice cake
· For the final rice cake, slice 1 small radish thinly, let slices soak in vinegar for a few minutes and then place on rice cracker. I added Pesto to this rice cracker too.
Aromat can be used to add flavour to so many dishes – try it on popcorn, spruce up a salad or add a kick to your eggs!
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