בס"ד
Fairy brand exists in Israel for about 15 years now, is well recognized with chef Aharoni and the comedian Gavri that started collaborating with the brand in the last 13 years.
Not long ago, Fairy brand was only known as the leading dishes detergent. And nowadays we can hear about it in a new, different field.
The company entered recently to the dishwashers field with dishwasher capsules - Fairy Platinum Plus.
Chef Aharoni arrived at the launch along with a nostalgic pot belonged to his mother. He told us about his relation to the pot, which his mother used to make meat-filled dumplings and continued sharing about his worldwide journeys.
We then heard about the new dishwasher capsule by Fairy.
The promises behind this capsule are enormous; From removing hard stains, retrieving the lost shine of cups and pots that is caused following the tartar in the water, to using short programs in the dishwasher, cleaning the dishwasher, and more.
And the results? Are definitely impressive. I tested the product in several programs in my dishwasher at home, and the result was satisfying. I checked to see if hard stains in a short program would be cleaned using the capsule, and they did!
You can see photos of before and after in my review post here (currently only in Hebrew, but pictures are a universal language, right?! :-) ).
The new Fairy was launched in August and is sold in Shufersal supermarket branches and the pharm network "Be" by Shufersal at 49.90 NIS.
The workshop with chef Aharoni and Fairy was held in Dan Gourmet cooking school in Tel Aviv. We tried to make on our own three easy-to-make, nutritious and healthy recipes (Full recipes ahead).
We started by making a chicken breast and cucumber salad. Chef Aharoni taught us a trick on how to make a juicy, moist, and not dry at all, chicken breast.
So how to make juicy chicken breast? It's surprisingly simple! Place the chicken breast in a pot with seasonings and water. Bring to a boil, and once boiling, remove from the heat, cover with a lid or aluminum and let sit for 30 minutes.
That's it! Now you can combine it in a salad or other dishes you think it might suit.
We then tried making a very simple-to-make dish of steamed fish that can be served on every holiday table. Since we steamed the fish, rather than cooking it regularly, we got a healthy meal that keeps most of its nutritional values.
The dish contains many ginger pieces but, if you don't like it, you can try and omit it and combine other ingredients that you prefer to make it your dish.
And the last dish we made we prepared a green vegetable dish. This one is an easy fix that you can make in less than 10 minutes.
Some of the ingredients in the recipes may be hard to find or exotic, but you can definitely omit or search for an alternative.
The sesame oil in the recipes is added and used as a seasoning and flavor.
Bamboo steamed fish
Ingredients:
1 Sea-Bass fish
ginger strips
scallions strips
2 shitake mushrooms, stem free, sliced
2 Tbsp. soy sauce
2 Tbsp. lemon juice
1 tsp. sesame oil
salt and pepper
1 red chili pepper, sliced
coriander leaves
Preparation:
Cut 5-6 diagonal cut on each side of the fish and place on an oval plate. Pour on top the soy sauce, lemon juice, and sesame oil.
Place ginger inside the cuts and a bit inside the fish's belly. Sprinkle on top with scallions, mushrooms, and chili.
Season with salt and pepper, place in the bamboo steamer and cook for 12-15 minutes. Serve with coriander leaves on top.
*To cook in a bamboo steamer, you need to put a regular pot with water and bring to a simmer. Once simmering, lower the heat to medium and place the bamboo steamer with the fish in it on top. Cook with a lid and allow the fish to cook using the steams.
Green vegetables
Ingredients:
2-3 Tbsp. oil
2 garlic cloves, sliced
1 Tbsp. ginger, finely chopped
3 shallots, sliced
1 bok choy
6 thick asparagus, peeled and cut
Spinach leaves
Small zucchini, cut lengthwise and then diagonally
A handful of green beans that were blenched in hot water for 3-4 minutes or frozen
salt and pepper
Sauce:
2 Tbsp. soy sauce
2 Tbsp. mirin
1 tsp. sesame oil
Preparation:
Separate the bok choy leaves from its stalks. Cut the stalks into small pieces and cut the leaves into large chunks.
Place the bok choy stalks in a bowl with the asparagus and the zucchini and place the bok choy leaves in a bowl with the spinach leaves. In a different bowl, put the garlic, shallots, and ginger.
Preheat a wok with oil and once the pan is hot, add the garlic, shallot, and ginger. Fry for 2-3 minutes until it starts to soften and releases the aroma. Then add in the stalks and zucchini. Cook for 1-2 minutes and add the green beans and mix.
Season with salt and pepper and add in the leaves. Mix well.
Add the sauce ingredients and mix well so that the vegetable will catch the taste of the sauce.
Mix continuously, since there is very little sauce and it only gets thicker.
Cook for about 1-2 minutes, and that's it. The veggies should be crispy, al dente.
Not recently I was invited to a special cooking workshop with chef Israel Aharoni, which is the Israeli presenter of Fairy products alongside, the Gashash Hahiver (the pale tracker) comedian, Gavri Banai.
Before we went on to the cooking stage, we heard about the new product of Fairy, which is widely acclaimed.
Before we went on to the cooking stage, we heard about the new product of Fairy, which is widely acclaimed.
Fairy brand exists in Israel for about 15 years now, is well recognized with chef Aharoni and the comedian Gavri that started collaborating with the brand in the last 13 years.
Not long ago, Fairy brand was only known as the leading dishes detergent. And nowadays we can hear about it in a new, different field.
The company entered recently to the dishwashers field with dishwasher capsules - Fairy Platinum Plus.
Chef Aharoni arrived at the launch along with a nostalgic pot belonged to his mother. He told us about his relation to the pot, which his mother used to make meat-filled dumplings and continued sharing about his worldwide journeys.
We then heard about the new dishwasher capsule by Fairy.
The promises behind this capsule are enormous; From removing hard stains, retrieving the lost shine of cups and pots that is caused following the tartar in the water, to using short programs in the dishwasher, cleaning the dishwasher, and more.
And the results? Are definitely impressive. I tested the product in several programs in my dishwasher at home, and the result was satisfying. I checked to see if hard stains in a short program would be cleaned using the capsule, and they did!
You can see photos of before and after in my review post here (currently only in Hebrew, but pictures are a universal language, right?! :-) ).
The new Fairy was launched in August and is sold in Shufersal supermarket branches and the pharm network "Be" by Shufersal at 49.90 NIS.
The workshop with chef Aharoni and Fairy was held in Dan Gourmet cooking school in Tel Aviv. We tried to make on our own three easy-to-make, nutritious and healthy recipes (Full recipes ahead).
We started by making a chicken breast and cucumber salad. Chef Aharoni taught us a trick on how to make a juicy, moist, and not dry at all, chicken breast.
So how to make juicy chicken breast? It's surprisingly simple! Place the chicken breast in a pot with seasonings and water. Bring to a boil, and once boiling, remove from the heat, cover with a lid or aluminum and let sit for 30 minutes.
That's it! Now you can combine it in a salad or other dishes you think it might suit.
We then tried making a very simple-to-make dish of steamed fish that can be served on every holiday table. Since we steamed the fish, rather than cooking it regularly, we got a healthy meal that keeps most of its nutritional values.
The dish contains many ginger pieces but, if you don't like it, you can try and omit it and combine other ingredients that you prefer to make it your dish.
And the last dish we made we prepared a green vegetable dish. This one is an easy fix that you can make in less than 10 minutes.
Some of the ingredients in the recipes may be hard to find or exotic, but you can definitely omit or search for an alternative.
The sesame oil in the recipes is added and used as a seasoning and flavor.
Chicken breast with cucumbers:
Ingredients:
1 whole chicken breast
6 slices of ginger
2 scallions (spring onions)
3 garlic cloves, minced
water
Sauce:
1/2 tsp. Sichuan pepper
2 Tbsp. sesame seeds
3 Tbsp. soy sauce
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 Tbsp. raw tahini
1 tsp. chili oil
1 tsp. Sesame oil
1 tsp. sugar
salt and pepper
Salad:
4 cucumbers
3 spring onions, cut lengthwise
1/2 cup coriander
1 red chili pepper, sliced
Preparation:
Place the chicken breast with the ginger, garlic, and onion in a pot. Add water to cover and bring to a boil. Once boiling, turn off the heat, cover and wait for 30 minutes.
Take the chicken out of the pot and cut into strips.
Prepare the sauce:
Roast in a dry pan the sesame seeds for few seconds and set aside. In the same pan, roast the Sichuan pepper for a few seconds and then grind using mortar and pestle or another tool that can assist with smashing the chili a bit.
Mix in a bowl the sesame seeds and pepper with the remaining sauce ingredients and a 1/4 cup of the cooking liquids.
Cut the cucumbers in half and then each half, cut into diagonal slices. Place in a plate and mix with the chicken strips, the scallion, and the red chili slices. Pour the sauce on top and sprinkle with coriander.
Ingredients:
1 whole chicken breast
6 slices of ginger
2 scallions (spring onions)
3 garlic cloves, minced
water
Sauce:
1/2 tsp. Sichuan pepper
2 Tbsp. sesame seeds
3 Tbsp. soy sauce
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 Tbsp. raw tahini
1 tsp. chili oil
1 tsp. Sesame oil
1 tsp. sugar
salt and pepper
Salad:
4 cucumbers
3 spring onions, cut lengthwise
1/2 cup coriander
1 red chili pepper, sliced
Preparation:
Place the chicken breast with the ginger, garlic, and onion in a pot. Add water to cover and bring to a boil. Once boiling, turn off the heat, cover and wait for 30 minutes.
Take the chicken out of the pot and cut into strips.
Prepare the sauce:
Roast in a dry pan the sesame seeds for few seconds and set aside. In the same pan, roast the Sichuan pepper for a few seconds and then grind using mortar and pestle or another tool that can assist with smashing the chili a bit.
Mix in a bowl the sesame seeds and pepper with the remaining sauce ingredients and a 1/4 cup of the cooking liquids.
Cut the cucumbers in half and then each half, cut into diagonal slices. Place in a plate and mix with the chicken strips, the scallion, and the red chili slices. Pour the sauce on top and sprinkle with coriander.
Bamboo steamed fish
Ingredients:
1 Sea-Bass fish
ginger strips
scallions strips
2 shitake mushrooms, stem free, sliced
2 Tbsp. soy sauce
2 Tbsp. lemon juice
1 tsp. sesame oil
salt and pepper
1 red chili pepper, sliced
coriander leaves
Preparation:
Cut 5-6 diagonal cut on each side of the fish and place on an oval plate. Pour on top the soy sauce, lemon juice, and sesame oil.
Place ginger inside the cuts and a bit inside the fish's belly. Sprinkle on top with scallions, mushrooms, and chili.
Season with salt and pepper, place in the bamboo steamer and cook for 12-15 minutes. Serve with coriander leaves on top.
*To cook in a bamboo steamer, you need to put a regular pot with water and bring to a simmer. Once simmering, lower the heat to medium and place the bamboo steamer with the fish in it on top. Cook with a lid and allow the fish to cook using the steams.
Green vegetables
Ingredients:
2-3 Tbsp. oil
2 garlic cloves, sliced
1 Tbsp. ginger, finely chopped
3 shallots, sliced
1 bok choy
6 thick asparagus, peeled and cut
Spinach leaves
Small zucchini, cut lengthwise and then diagonally
A handful of green beans that were blenched in hot water for 3-4 minutes or frozen
salt and pepper
Sauce:
2 Tbsp. soy sauce
2 Tbsp. mirin
1 tsp. sesame oil
Preparation:
Separate the bok choy leaves from its stalks. Cut the stalks into small pieces and cut the leaves into large chunks.
Place the bok choy stalks in a bowl with the asparagus and the zucchini and place the bok choy leaves in a bowl with the spinach leaves. In a different bowl, put the garlic, shallots, and ginger.
Preheat a wok with oil and once the pan is hot, add the garlic, shallot, and ginger. Fry for 2-3 minutes until it starts to soften and releases the aroma. Then add in the stalks and zucchini. Cook for 1-2 minutes and add the green beans and mix.
Season with salt and pepper and add in the leaves. Mix well.
Add the sauce ingredients and mix well so that the vegetable will catch the taste of the sauce.
Mix continuously, since there is very little sauce and it only gets thicker.
Cook for about 1-2 minutes, and that's it. The veggies should be crispy, al dente.
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