Showing posts with label #14daysofZespri. Show all posts
Showing posts with label #14daysofZespri. Show all posts

Thursday, 16 August 2012

Zespri Kiwifruit Chiffon Cake plus Zespri Goodie Bags Giveaway

Finally today is the last day of the "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" and I am sure some of you would be delighted that I won't be flooding your timeline with more "kiwifruit" related posts or photos :p

During these 14 days I have tried many different ways in utilizing this amazing fruits such as making compote, smoothie, milkshake, meat tenderizer and I even bake a chiffon cake using the fresh kiwifruit itself rather than kiwi jam which mentioned in most Kiwifruit Chiffon Cake recipes.


KIWIFRUIT CHIFFON CAKE


Although I love butter cake more than chiffon cake but at time I still bake one or two occasionally.  The idea of adding "Kiwifruit" into my chiffon cake comes from one of the Instagram conversation that I have with @keropokman on making special flavour chiffon cake. And from there I do a google search on the related recipe but most of it called for "kiwifruit jam" instead of using the raw fruit itself.

So in the end, with my basic chiffon cake knowledge I decided to try my luck using a similar Banana Chiffon Cake recipe that I have baked sometime back. And instead of using mashed banana, I replaced it with 1 ripe Zespri® Green Kiwifruit and keep my fingers cross all the way from whisking the batter till the cake rise in the oven and out on cooling rack. Although mine was not very professionally done (on it's appearance) but the cake was moist, fluffy and springy in texture. I guess most importantly is it did not sank or turn out disaster like what I imagine.


(Make: 7" Tube Pan   | Preparation: 15 minutes   | Cooking: 30 minutes)

Ingredients:
1 Zespri® Green Kiwifruit, cubes and mashed into paste
3 Large Egg Yolks
20g Caster Sugar
50ml Corn Oil/Vegetable Oil
80g Cake Flour
4 Large Egg Whites
40g Caster Sugar


Method:-
1. Whisk egg yolks, 20g sugar for 2 minutes till slightly pale in colour, stir in oil and mashed kiwifruit (just the paste, remove any excess juice in it) in sequence until everything is well combined.

2. Next slowly whisk in the sieved flour into the egg mixture till no trace of flour is found.

3. Preheat the oven to 180°C (degree Celsius).

4. Beat egg whites and 1/2 of the 40g caster sugar with an electric mixer until mixture becomes frothy and foamy.

5.Add in the other 1/2 of the sugar and continue to beat on medium speed until stiff peaks form. (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is over turn)


6. Using a balloon whisk carefully whisk in the stiff egg white into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.

7. Next add in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.

8. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

9. Bake the cake in the preheated oven (on lower rack) for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)

10. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

11. To remove the cake from the pan, run a thin-bladed knife (i use a small rubber saptula) around the inside of the pan and the center core.

12. Release the cake and run the knife/spatula along the base of the pan to remove the cake. Cut into serving size and serve with a cup of tea or coffee


When I shared this Kiwifruit Chiffon Cake via facebook and instagram it did bring up some raves and I am sure most of the people would love to try making one using fresh fruit rather than jam. And as for taste, it has a combination between sweet and sour taste plus hint of kiwifruit aroma in it.



ZESPRI® 14 days Daily Scoop of Amazing Challenge


Lastly I would like to thank Zespri® and the folks from Edelman Public Relations for organizing such a fun event on this "ZESPRI® 14 days Daily Scoop of Amazing Challenge". During the past 10 over days, it is really amazing on how these fuzzy brown fruits can fix into our daily diet in different ways from beverage to breakfast and event dinner and desserts. And with this low in calories and fat kiwifruit that contain high nutrition value and vitamin C, I am sure you would love to include them in your daily diet too!

Here in order to thank everyone for supporting my Zespri posts and photos in terms of "likes" and "comments", I would be giving away 3 sets of these items (ZESPRI® Green Kiwifruit thumbdrive, battery-operated massager, PVC apron and gloves, kitchen sponges, 2 Single Kiwifruit Containers, Keychain and Pen) sponsored by ZESPRI® to the 3 lucky readers.

Goodie bag includes this limited edition Zespri Green Kiwifruit Thumbdrive
To win:

1. Like the ZESPRI® Giveaway photo on Cuisine Paradise Facebook Page, AND

2. Leave a comment on facebook photo to name 2 benefits (clue:- answer can be found HERE) of eating Zespri® kiwifruits and which recipe(s) do you like most from my #14daysofZespri Album.

Closing Date: 18th August 2012 (Saturday), 9pm.
*only for readers living in Singapore*

Wednesday, 15 August 2012

Kiwifruit Compote

If you still remember, last month I have shared a post on Blueberry Vs Raspberry Compote (recipes here) where you could used it as topping for yoghurt, pancake, crepe, cheesecake and etc. Here since I have some extra kiwifruit from my #14daysofZespri goodie bag, I decided to make some Kiwifruit Compote to go with toast or crackers for a healthier snack.


KIWIFRUIT COMPOTE


For your information, I used this Kiwifruit Compote for my "Kiwifruit Yoghurt Parfait" which featured in the other post HERE.


(Makes: 1/3 Cup       | Preparation: 2 minutes      | Cooking: 3 - 5 minutes)

Ingredients:

Method:-
1. Peel the outer skin of the kiwifruits and cut it into 1.5 cm cubes.

2. Put all the ingredients into a heavy duty saucepan, simmer over medium low heat until the sugar melt and kiwifruit soften. (Do not overcook the berries else the compote will end up to be with too much juice)

3. Remove from heat and serve warm with pancakes or crepes. Or alternatively you can stored cool compote in sealed container in the fridge for up to a week.

Indeed this can also be a very addictive quick snacks due to it's sweet and sour refreshing taste plus a hint of citric aroma from the lemon rind. To bring the taste, you can also pair it with some smoke or cheddar cheese.

This is our all time favourite cheese cubes and best is they comes in different flavour each box!

For more interesting recipes using Kiwifruit, you can visit Zespri website @ http://www.zespri.com.sg/

Lemongrass And Zespri Kiwifruit Konnyaku Jelly


When you do a goggle search on "lemongrass jelly recipe" you will see a long list of choice to pick and experience on. Through the list, my favourite pick comes from Shirley's site at @Køkken (recipe), she shares a very easy recipe using "gelatine powder" instead of the Konnyaku Premix that I used which is not common in some countries. So for those who cannot get hold of the premix like what I used, perhaps you would like to try using Shirley's recipe if you are interested to make some.


LEMONGRASS AND KIWIFRUIT JELLY



I am sure you remember this cute Pooh shaped Lemongrass Jelly which I have shared from my previous post on Kiwi-licious Feast. I purposely made some using my boy's favourite "Winne The Pooh" shaped mould in order to make the jelly appealing to him in sight in order for him to try. So for mum who finds it difficult to get your picky eater into trying new food, perhaps make something with interesting characters they like will help. (for more kids meal ideas, read HERE)

Here I have simplify the steps and ingredients by using Konnyaku Premix Jelly Powder to make this refreshing jelly and you can add in some fruits such as kiwifruits, aloe vera, mini grapes and etc to enhance the flavour.


(Serves: 4-6 |   Preparation: 20 minutes   |  Chilling: 1 hour)

Ingredients:
1 Each of Zespri® Gold and Green Kiwifruits, cut into small cubes
6 - 8 Stalks of Lemongrass, halved and bruised
2 Knots of Pandan Leaves
1.5 Litres Water
1 Packet of Konnyaku Premix Jelly Powder


Method:-
1. Bring 1.5 litres of water to boil, add in lemongrass and pandan leaves, simmer the mixture for about 15 minutes on low heat. 

2.When done, switch off the heat, measure 1250ml of the lemongrass water (you can leave a few stalks of the lemongrass in it) and set aside to cool to room temperature.

3. Next stir in Konnyaku premix jelly powder into the cool lemongrass water, bring it to boil again on medium heat.

4. Remove from heat, stir till bubbles dissipate.


5. Half filled the jelly mould, topped with some chopped kiwifruits and filled it to the rim of the mould.

6. Cool to room temperature and keep refrigerate.

Personally I love the taste and fragrant of this lemongrass jelly because of it's light and refreshing taste. And for more creative way of making your jelly, you can add in canned fruits such as longan, fruit cocktails and served with ice cubes, or just served it as in it with more fresh cut fruits or etc. I am sure this will make a great party dessert too!



KIWIFRUIT CHIFFON CAKE
(Upcoming Post)


Time flies, tomorrow is the last day of the "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" and to mark off the finale of this challenge I would be sharing my last experiment using Zespri® Kiwifruit to bake a "Kiwifruit Chiffon Cake". For a challenge I have used fresh Kiwifruit Puree instead of the usual kiwifruit jam recipe shown online. So if you are interested, stay tune for the recipe tomorrow!

Tuesday, 14 August 2012

My Daily Zespri Kiwifruit & Banana Milkshake

For a healthier beverage to start off your daily breakfast, perhaps you might want to blend a glass of "Zespri Kiwifruit And Banana Milkshake" using either Low-fat Milk or Soymilk. It is so easy to make this at home with just a couple of minutes to blend the milkshake plus washing the blender. So why not let's start today making a healthy beverage with lots of Vitamin C and Fibre for our daily diet.


ZESPRI KIWIFRUIT AND BANANA MILKSHAKE


So far till date, during these 12th day of the Zespri® Challenge, kiwifruits gave me these benefits:-

~ Fibre: Helps to improved my indigestion problems, smooth bowel system and as well it also improve overall weight control as I love to snack in between the day.

~ Vitamin C: Since I don't like to eat orange and Kiwifruit has 2 times the Vitamin C of an orange, my body can easily meet the daily Vitamin C from that kiwifruits that I ate daily.


(Make: 250ml    | Preparation: 3 minutes )

Ingredients:
2 Frozen Zespri® Green Kiwifruits, cut into quarters
1 Ripe Banana, cut into chunks
1/4 Cup of Low-Fat Milk/ Soymilk
1 Teaspoon Honey, optional

Method:-
1. In a blender, combined fresh milk/soymilk, kiwifruits and banana together and blend till smooth.

2. Pour serving glass and enjoy as one of your daily breakfast drinks.


Moreover you can eat these delicious Kiwifruit in many different ways from eating it on itself, incorporate it into dishes or bakes, beverage and etc (recipes HERE). More information and recipes using Kiwifruit can be found at Zespri's website @ http://www.zespri.com.sg/

Lastly, I hope these kiwifruit posts and recipes that I have shared so far are useful  to "add in" more Vitamin and nutrition value for your family daily diet.

Monday, 13 August 2012

{Zespri Kiwifruits Feast} Apple, Kiwifruit Mint Smoothie, Baked Drumlets With Kiwifruit, Spicy Penne with Salmon and Kiwifruit plus Lemongrass Jelly with Kiwifruits


I am sure those of you who has being following my threads on the various social media platforms (such as facebook, twitter and instagram) would have been seeing me updating a lot of "kiwifruits" related posts for the past one week. (so sorry if I have "spam" some of your timelines :p ) As you have read from my previous post(s), this year I am taking up the "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" to test out how creative I can work with these "fuzzy brown fruits" to incorporate them into our daily diet.

So over the past weekend, I have come out with a 4 Course Kiwi-licious Menu starting with:- Apple, Kiwifruit And Mint Smoothie, Baked Drumlets With Kiwifruit And Mint, Spicy Penne With Salmon And Kiwifruit follow by a refreshing Lemongrass Kiwifruits Konnyaku Jelly for dessert. In this post, I would be sharing the first 3 recipes whereas for the Lemongrass Jelly it would be featured in another post.


APPLE, KIWIFRUIT AND MINT SMOOTHIE



Last Saturday, to start off our Kiwifruit Feast, we had this refreshing "Apple, Kiwifruit And Mint Smoothie" before meal. And in order to enjoy a glass of icy cold smoothie without adding ice to dilute the taste of the drinks, I used Frozen Kiwifruits. After blending all the ingredients together, the texture is quiet similar to those ice blended beverages but with thicker flavour!


(Serves: 2     | Preparation: 5 minutes )

Ingredients:
2 Frozen Zespri® Green Kiwifruits, cut into quarters
2 Green Apples, cut int cubes
Handful of Mint Leaves, roughly chopped
1 Stall of Lemongrass, cut half and lightly bruised
1/2 Tablespoon of Honey, optional

Method:-
1. In a blender, combined green apple, kiwifruits, mint leaves and honey (if adding) together and blend till smooth.

2. Pour into 2 serving glasses and garnish with lemongrass to act as stirrer as well as to enhance the flavour.

ALTERNATIVELY:-
3. You can half filled the glasses with Kiwifruit Smoothie and top it up with either sparking water or cream soda for a refreshing summer night drinks.



BAKED DRUMLETS WITH KIWIFRUIT AND MINT



Next for appetizer I have prepared this "Baked Drumlets with Kiwifruit and Mint".  I am sure most of you have tried Honey Baked Chicken, Lemon Chicken, Rosemary Chicken and etc. But have you tried Kiwifruit Chicken before? Here I am challenging myself to a new recipe using kiwifruit as a marinade and dressing for this dish.  And surprising, it turns out quiet well and the meat is super tender and juicy due to the natural tenderizer in kiwifruits.


(Serves: 2    | Preparation: 15 minutes     | Cooking: 30 minutes)

Ingredients:
1 Zespri® Green Kiwifruit, cut into halved
6 Chicken Drumlets
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Cooking Wine
Dash of Sesame Oil
1/2 Teaspoon Honey
1 Tablespoon Chopped Mint Leaves
Some Freshly Ground Black Pepper


Method:-
1. Trim the bone end of each chicken drumlets, remove skin around the bone and push the down the flesh to the head of the drumlet to form a cluster.

2. Marinate the drumlets with honey, half kiwifruit (mashed it with a fork till paste form), light soy sauce, cooking wine, sesame oil, pepper and mint in the fridge for about 15 - 30 minutes. (do not marinate for more than an hour as kiwifruit juice might over tenderizer the chicken meat)

3. Line baking tray with baking paper or aluminum foil, arrange marinated chicken drumlets (remove from the fridge 5 - 10 minuets before cooking) on it and bake in oven toaster for about 30 minutes (flipping the drumlets two to three time during cooking to even the brown colours).

ALTERNATIVELY:-
~ Bake in a preheated 200° Celsius(400 degrees Fahrenheit) oven for about 30  minutes or till cooked through.

If this set of Kiwifruit beverage and finger food are on a cafe menu, will you order :)


SPICY PENNE WITH SALMON AND KIWIFRUIT



Last year's for my Zespri Kiwifruit main course, I did a "Pan-fry Salmon with Green Kiwifruit" that was served with a vinaigrette dressing. Whereas for this year, I decided to cook Penne which is sort of like a salad that is toss chillies oil with salmon chunks and kiwifruit which makes it similar to Aglio Olio.

For this dish, each mouthful that you taste will be a different experience ranging between spicy, sour, sweet, fragrant and cheesy (if crumbled cheese is added) due to the ingredients used.  For us, this is a very interesting experience.


(Serves: | Preparation: 5 minutes    | Cooking: 10 minutes)

Ingredients:
2 Zespri® Green Kiwifruits, cut into wedges
180g Penne Pasta
200g Salmon Fillet, cut into thick chunk
1 Tablespoon Olive Oil
2 - 3 Fresh Small Red Chillies, finely chopped
2 Cloves Garlic, finely chopped
Rind of 1 Lemon
1/2 Tablespoon Dried Parsley OR
1 Tablespoon Finely Chopped Fresh Parsley
Freshly Ground Black Pepper and Salt to Taste
Some Crumbled Cheddar Cheese, optional


Method:-
1. Cook pasta in large saucepan of boiling water until tender; drain.

2. Meanwhile, heat oil in large frying pan; cook salmon, chilli and garlic, stirring until salmon chunks are just cooked through.

3. Remove salmon from heat and stir in parsley and lemon rind for 10 seconds till fragrant.

4. Combine pasta with salmon and kiwi mixture into the pan, give it a good toss in the pan for 10 seconds, season with freshly ground pepper and salt to taste.



LEMONGRASS KIWIFRUIT KONNYAKU JELLY
(Upcoming Post)


For dessert I made this light and aromatic Lemongrass And Kiwifruit Konnyaku Jelly which was inspired from one of the dessert that I had during Chinese New Year dinner. So I thought maybe I could combined two of my favourite ingredients into one simple dessert to ease the recent heat waves. And as you can see from the photo above, there is also a  "Winnie The Pooh" shape jelly at one corner, so if you are keen to try this 10 minutes jelly, do stay tune for the up coming recipe soon.

Till then for more interesting recipes using Kiwifruit, you can visit Zespri's website @ http://www.zespri.com.sg/


Photo Credits: Zespri®
Lastly just for a quick note which I think I have mentioned in my previous post(s) too. Kiwifruit actually has 5 times the nutrition of apples and also more essential nutrients than 27 other popular fruits such as oranges and banana. I have included a Fun comparison chart above for your quick reference.

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