Showing posts with label Frezfruta. Show all posts
Showing posts with label Frezfruta. Show all posts

Monday, 21 January 2013

Grilled Salmon With Orange Marmalade

Chinese New Year (CNY) is less than a month away and I am sure everyone is busying with spring cleaning, planning New Year reunion dinner, gatherings as well as what to cook for the visiting guests and etc. Over the years, I have some collection of Chinese New Year recipes on dishes, desserts and bakes which you might be interested to take a look and hopefully it would help to spark up some inspirations for your CNY menu.


GRILLED SALMON WITH ORANGE MARMALADE
(using Frezfruta Orange Marmalade)


To shorten the cooking process of the usual CNY dishes like Braised Mushroom With Sea Cucumber, Fish Maw Soup, Braised Soy Duck, Chicken Curry and etc. Here I have a quick and healthy Grilled Salmon with Orange Marmalade that served with steamed vegetables which I think it would be great idea to add  into your New Year Menu.


(Serves: 2 | Preparation: 10 minutes | Cooking: 10 - 15 minutes)

Ingredients:
  • 2 Pieces of Salmon Fillet (200g each)
  • 3 Tablespoons Frezfruta Orange Marmalade
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Light Soy Sauce
  • 1 Tablespoon Cooking Wine
  • 1/2 Tablespoon Freshly Grate Ginger
  • 2 Clove Garlic, lightly smashed
  • Extra 1/4 Cup Frezfruta Orange Marmalade
Sides:
Assorted Steamed Vegetables


Method:-
1. Check and remove all the bone from the salmon fillet using a tweezer.

2. Combine all marinade and marinate the salmon for 5 minutes.

3. Lightly grease a griddle pan, grill the salmon fillet with skin side down first for about 4 - 5 minutes each side over medium heat.

4. To make the marmalade sauce: remove the salmon from the pan, add in ¼ Cup Frezfruta Orange Marmalade to the marinade mixture and simmer till mixture comes to boil. Remove from heat.

5. To serve, top salmon fillets with Orange Marmalade Sauce and steamed vegetables as sides.


I choose salmon because I love the taste and texture when combined with the marinade especially the orange marmalade which helps to boost up it taste. But just remember not to over cooked the salmon or else the meat would be too dry. 

Lastly I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Monday, 17 December 2012

Orange Marmalade Bread Pudding

There are so many festive bakes to make during Christmas season like Gingerbread Man, Classic Chocolate Brownie, Yule Chocolate Log and etc. Here is another quick festive dessert follow by the Pancakemisu which I have shared two weeks back.

I am sure most of you have tried Bread and Butter Pudding which is one of those classic English recipes that everyone loves. With the addition of marmalade with the egg custard, it gives the bread pudding a zingy orangey taste which makes the whole thing superb.


ORANGE MARMALADE BREAD PUDDING
(using Frezfruta Orange Marmalade)


This dessert is so yummy with layers of soft custard insides that contrasts with the crispiness of the buttery danish bread and nutty almond flakes on top. And it is also very easy to prepare just by whisking together the custard ingredients, pour it over on the bread, bake till custard is set and top is golden brown in colour. 



(Serves: 4  | Preparation: 10 minutes  |   Cooking: 30 minutes)

Ingredients:
  • 5 Slices Of Danish Bread
  • 1/4 Cup Frezfruta Orange Marmalade
  • 3 Egg (55g each)
  • 200ml Milk
  • 100ml Thicken Cream
  • Zest of 1/2 Orange
  • 1 Tablespoon Caster Sugar, optional
  • Some Julienned Orange Zest, optional


Method:-
1. Preheat oven to 180°C (degree Celsius). Lightly grease the base of two 12 x 12 x 8cm square baking dish and set aside.

2. Spread each pieces of Danish bread with Frezfruta Orange Marmalade, cut it into 8 small pieces and layer them into the two prepared baking dish.

3. In a large bowl, whisk together egg, milk, cream and orange zest for 1 minute till smooth. Carefully pour the egg mixture over the bread and leave it to soak for 5 minutes.

4. Cover baking dish with foil and bake for 20 minutes, remove the foil and continue to bake for another 5 minutes or until top is golden and the custard is set.

5. Remove the pudding from oven and allow to cool for 5 minutes. Dust with icing sugar and serve immediately with a cup of Gold Kili Instant Double White Milk Tea.

Tip:
~ For extra flavour, you could sprinkler some castor sugar and julienned orange zest on the bread before baking..


During baking the bread pudding will puff quite a lot which resemble soufflé but it will deflate once it is out of the oven so remember to use a deep baking dish instead of shallow one for this recipe. And with this easy recipe you could prepare a quick festive dessert to impress your guests together with  some Floral or Milk Tea which is perfect beverage to go with bread pudding.

Wednesday, 14 November 2012

Lion City’s ‘Get Out of the Box’ Blogger Challenge Plus Dinner At MEDZS

Last Friday, I attended a bloggers get together event which was organized by Brand Cellar on behalf of Lion City (parent company of Gold Kili and Frezfruta) to kick off a "two weeks blogger challenge". For this fun contest, bloggers are to come out with creative ways to incorporate Gold Kili and Frezfruta products in their daily life as well as complete a list of easy tasks such as include sharing creative photos or recipes of the coffees and bread share it over social medias such as blog, facebook and twitter.

The bloggers meetup was held at MEDZS which is located at Millenia Walk and while waiting for the everyone to arrive, there were also some Gold Kili and Frezfruta products for us to sample and take photos with.

Believe me, eating cream crackers with Frezfruta Kaya/Jam can be really addicting and you won't just stop with one or two pieces.

Briefing by Ms Joanne from Brand Cellar on the event topic for "Lion City Blogger 14-Day Challenge" before the dinner starts.


DINNER AT MEDZS, MILLENIA WALK


Above shown were our main courses at Medzs during the event and some of these Mediterranean cuisines really taste good base on the flavour and aromatic spices used. Since there are 3 of us at the same table, we decided to order 3 different types appetizer and main course to share among ourselves. 

Before the dishes, we have some Mocktail Of The Day such as:-  Morning Glory (Essence of Lemon Grass with Lime, Grenadine and Cherry), Lemon and Lime Bitters (Freshly Squeezed Lemon and Lime with Refreshing Taste of Sweet, Sour and Bitter) and Orange Blast (mixture of Fresh Orange and Cranberry Juice with a Twist of Soda).

Personally I don't really fancy any of those mocktails above as I find it way too "strong taste" for my preference.


{Appetizer} Home-made Cured Salmon Bruschetta with Pesto is one of my favourite appetizer for that night. The smoked salmon is served with crusty bread together with some flavorsome pesto to enhance the taste and texture leaving bursting flavour in your mouth.


{Appetizer} Spanish Omelette "Tortilla" with Aioli Dip is soft and nicely done without being overcooked and I love the Aioli Dip (garlic sauce) which has a light and refreshing taste from the lemon and garlic which is quiet similar to Hollandaise sauce.

{Appetizer} Classic Caesar Salad on the other hand seems to lack of some flavour which was quiet "tasteless" despite of some chunks of unknown hidden in between the greens which might be either anchovy, capers or black olive (did not really check as we were busy with the photoshoots, eating and chatting). But I think I still prefer my Caesar Salad with added Chicken.


{Main Course} Charcoal Grilled Baby Sea Bream with Aubergine Gratin, Mashed Potato and Watercress Salad. Certain part of the fish was rather a bit dry but overall it still taste quiet decent and  I love the accompany Aubergine Gratin and Mashed Potato.

{Main Course} Moroccan Beef and Caramelized Apple Stew Tajine with Couscous comes with two different flavour in a dish. The Couscous is perfumed with sweet rose scented caramelized onion which gives it a lift on the plain couscous. On the other hand, the Moroccan Beef Stew was tender but the taste of the spices was a bit too "over powder" towards our liking which ends out this dish being our least favourite for that night.

{Main Course} Braised Cook Chicken Paella with Chorizo and Saffron earns the most votes from our table as we love the texture of the rice which is not too mushy and overall the flavour of the dish is well balance with the spices and ingredients used.

At the Bloggers' event each of us also received a Mystery hamper with some Gold Kili (Kopi Kosong, Double Shot White Coffee and Double Shot White Milk Tea) and Frezfruta (Strawberry Jam, Apple and Blueberry Jam plus Kaya) products to assist us to accomplished the assigned task for the "Lion City Blogger 14 days Challenge".



MY DAILY NEEDS TO PERK MY DAY


I must confess, I am a coffee lover who loves "Black Coffee" especially those without sugar or less sugar content. And over the years I have tried many different brands of instant coffee products and I have narrow my choices to only 3 favourite brands including Gold Kili as one of it.

Can you spot the "Smiley Face" from the beverages?
Honestly speaking I used to drink my daily "Kopi O" from another brand till I tried Gold Kili, Kopi-O with 35% Less Sugar which taste just as good as those coffee served in coffee shop which use grind coffee powder. On top of it, their Double-Shot White Milk Tea is also superb, smooth and fragrant which is not too sweet for my liking. For my personal preference I love to add in a slice or two of Ginger to enhance the taste which is pretty similar to Teh Halia (ginger milk tea).

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