Showing posts with label Giveaways. Show all posts
Showing posts with label Giveaways. Show all posts

Tuesday, 15 April 2014

Emicakes Mother's Day Promotion + Mother's Day Cakes Giveaway

Time flies and Mother's Day will be approaching in less than a month. This year why not let's take some time to remember the wonderful impact that our Mothers have instilled in our lives. I am sure their unconditional love, unrelenting support, and untiring effort to provide for our needs are the very reasons why we would love to celebrate this special day for our beloved Mums.

Thursday, 10 April 2014

New McDonald's Wholegrain Muffins + McDonald's Surprise Alarm + Giveaways(CLOSED)

[photo credit: McDonald Singapore]
With the launched of the new "Wholegrain Muffins" you can now swop out to this new choice at no additional costs when you order your favourite McMuffin items for breakfast. And for your info these wholegrain muffins are each made with eight grams of whole grains, providing about half a recommended serving of whole grains making it convenience for you to include wholegrain in your daily meal intake.

Friday, 4 April 2014

Philips Airfryer Food Truck + Philips Airfryer Giveaway

To celebrate its third year of bringing the goodness of air-fried food to consumers, Philips has created a fun Philips Airfryer Food Truck that will embark on an island-wide visit from 04th - 16th April 2014 bringing the smells and tastiness of air-fried snacks to Singapore consumers.

So if you are keen to find out more details about Philips Airfryer and at the same time sample some of the food cooked using the Airfryers which has up to 80 percent less fat when compared to fresh fries prepared in a conventional Philips fryer you can refer to the Food Truck schedule shown below.

Saturday, 18 January 2014

Din Tai Fung (鼎泰豐) Festive Specials Available From 17 January 2014 plus Giveaway of Smoked Salmon Yu Sheng

[Din Tai Fung] Abalone Fortune Yu Sheng
From now till 28 February 2014, Din Tai Fung (鼎泰豐) is pleased to introduce a line-up of Lunar New Year specials which is available for dine-in or takeaway. And during this festive season, everyone loves to toss an auspicious New Year with Yu Sheng (鱼生) that brings healthy and prosperity for the new year.

Din Tai Fung (鼎泰豐) offers two different types of Yu Sheng such as:-
Salmon Prosperity Yu Sheng (富贵鱼生)
- Standard (serves 2 - 3 pax) @ SG$28.80++
- Deluxe (serves 4 - 6 pax) @ SG$48.80++
* Available at all outlets except Din Tai Fung at Parkway Parade

 Abalone Fortune Yu Sheng ( 财宝鱼生)
- Deluxe (serves 4 - 6 pax) @ SG$68.80++
* Available at Din Tai Fung at Paragon, Marina Bay Sands, Resort World Sentosa, Marina Bay Link Mall, BreadTalk IHQ and Raffles City only

Monday, 5 August 2013

AmaSoy Japanese Puddings With Collagen And Omega3 plus Giveaway

AmaSoy’s chilled soy pudding has been known for its incredibly smooth texture as well as quality ingredients made with 100% organic soy beans. Their newly revamp puddings comes with several refreshing changes like new flavours, new toppings, new packaging and now enhanced with Collagen and Omega3 (DHA). On top of that, AmaSoy is also being nominated as one of the top three favourite soy puddings by Singapore’s Favourite Foods 2013 (Favourite Food II) too.

Recently I have being hearing friends mentioning about AmaSoy's COLLAGEN puddings but I have never try it until two weeks ago when I loop them back from their ION branch. Out of the 5 flavours, my favourite are Matcha and Almond but if their Carmel taste is stronger I would also put it to my list too.

[AmaSoy Japanese Pudding] Assorted Flavour
Above are some Japanese Soy Pudding from AmaySoy which comes in different flavour (some with toppings) such as; clockwise from top:- Almond, Original (with strawberry toppings), Matcha (using green tea powder imported from Kyoto Japan), Caramel (monthly special) and Mango (with mango cubes).

The "monthly special" and seasonal flavours are proposed by an in-house Japanese chef as well as fans’ suggestions on AmaSoy’s FaceBook.  So fans of AmaSoy’s can look forward to new toppings, which include red bean, peanuts, gingko nuts, lotus seeds, aloe vera, taro and etc in near future.

[AmaSoy Japanese Puddings] Original Soy Pudding (with strawberry toppings) @ SG$2.50 each
[AmaSoy Japanese Puddings] Mango Soy Pudding (with mango toppings) @ SG$2.50 each
[AmaSoy Japanese Puddings] Almond Soy Pudding (without toppings) @ SG$2.00 each
For your information, AmaSoy believes that its soy puddings are the first and only in Singapore with Collagen (YES!!! Collagen) and Omega3 (DHA) added. And Collagen has been known for its beautifying properties whereas Omega3 (DHA) has several health benefits such as boosting brain function, enhancing heart health and lowering triglycerides.

Beside the above AmaSoy also pride its soy puddings as:
- All natural And nutritious
- Trans-fat free
- No cholesterol
- Low fat content
- Lactose free
- No preservatives And MSG used
- No colouring - No artificial flavouring
- 100% Organic Soy Beans Used
- No animal gelatin used


[AmaSoy Hokkaido Milk Drinks] Auzki (back) vs Matcha (front)
And apart from their soy pudding, recently AmaSoy also launched their new series of Hokkaido Milk Drinks by adding a new twist to the familiar favourites of soy milk drinks. The new drinks use premium milk from Hokkaido which adds extra flavour and silky creamy taste. Personally after trying three flavours, my favourite choice is still Matcha as it has a light and fragrance taste that blends well with the milk.

Other than the all-time favourite like Original Soya, Matcha and Azuki, AmaSoy also have other crowd-pleasing flavours such as Mango, Mocha, Coffee, Black Currant and Kaucha.

Pricing Of their Hokkaido Milk Drinks:
~ Hokkaido Milk Series Original Soya @ S$2.00/cup
~ Black Currant or Kaucha @ S$2.50/cup
~ Mango, Mocha, Coffee, Matcha or Azuki @ S$2.90/cup

* With toppings/jelly (Hokkaido milk, matcha, red bean jelly) @ S$0.50 extra


AmaSoy Puddings are available at the outlets shown below:-

- Block 442, #01-93, Clementi Ave 3
- Great World City #B1-16/17 (inside Food Junction)
- Ion Orchard #B4-64 Orchard Turn
- Serangoon NEX, 23 Serangoon Central #02-04/06
- Jurong Point 2 #03-42/47 (Soy Puddings only)
- Tampines One, 10 Tampines Central 1, #04-15 (Soy Puddings only)

You can also join AmaSoy Facebook for more latest update and promotions too!



AmaSoy PUDDING GIVEAWAY



Thanks to AmaSoy, we are giving away some samplers set (5 flavour) to 5 Lucky readers/followers of Cuisine Paradise.

To participate:-
1. LIKE and SHARE this photo on Facebook;

2. Leave a comment sharing which flavour of the AmaSoy pudding(s) you would like to try?

Terms And Conditions 
* This giveaway ends on Wednesday, 07 August 2013 (12 Noon, Singapore time).
* Only for readers living in SINGAPORE.
* Participants must follow the instructions mentioned above to be eligible for the giveaway.

Friday, 26 April 2013

Mother's Day Cake From Icing Room plus Giveaway

Photo credit: The Icing Room
This coming Mother's Day, The Icing Room introduce two special design cakes to pamper all mothers who plays the most important role in their family. These two elegance cakes are known as Perfect Mum (top) and Say It with Love (bottom) at a regular price of S$29.00 each which can be served up to 6.

And if you place your pre-order of the Mother's Day Cake(s) mentioned above from 02nd - 09th May 2013, you could also enjoy a 20% discount off plus received an adorable lollicake from The Icing Room.

Photo credit: The Icing Room
Perfect Mum - Strawberry cake made from classic vanilla chiffon and layered with strawberry mousse and jelly. 

Photo credit: The Icing Room
Say It with Love - Made from light and fluffy vanilla chiffon that filled with cocktail fruits and heavenly Chantilly cream which represent the tender sweetness that a mother showers on her children.

On top of that from 12th April 2013 onwards, lovely treats from The Icing Room would be made available from their new delivery website @http://theicingroomdelivery.com.sg/ so that it would be a breeze to order your cake(s) and get it delivered to your doorstep.



MOTHER'S DAY CAKE GIVEAWAY



Thanks to The Icing Room, we are giving away a voucher worth S$29.00 to 1 Lucky readers/followers of Cuisine Paradise to redeem the "Prefect Mum" Cake starting from 02 May - 09 May 2013.

To participate:-
1. LIKE and SHARE this photo on Facebook. (remember to leave a comment that you have liked and shared)

2. Leave a comment at this post sharing one of your favourite homecook dish that you wish to learn from your mum?

Terms And Conditions 
* This giveaway ends on Monday, 29 April 2013 (2.00pm, Singapore time).
* Only for readers living in SINGAPORE.
* Participants must follow the instructions mentioned above to be eligible for the giveaway.
* Please leave a valid email address when filling out the comment form so that we can contact you immediately if you are the winners.


[UPDATED ON:- 30 April 2013]

Friday, 19 April 2013

Matcha Cherry Blossom Chiffon Plus Giveaways

I love Cherry Blossom (Sakura) and it is always my dream that one day I would be able to enjoy a family picnic under the full bloom cherry blossom trees like those Japanese family do during the Cherry Blossom Festival (Hirosaki Sakura Matsuri). Although last year we went Tokyo during November (read more here) which it impossible to see any cherry blossom but we are bless to have Joyce who visited Osaka last week and shared her trip photos with us at Cuisine Paradise facebook page here.

Other than photos she also helps us to loop back some awesome cherry blossom products like Salt Pickled Cherry Blossoms which are pickled in salt and umezu (ume vinegar), Sakura Leaf Powder and etc which I am going to share with TWO lucky readers as our blog 8th Anniversary Giveaway #1. (refer to the participating details at the end of the post)


MATCHA CHERRY BLOSSOM CHIFFON


The first time I saw this similar chiffon was over at Happy Home Baking post way in October 2011 (here) and her beautiful Sakura Chiffon had indeed captured my heart. So when I get hold of this "precious" pickled cherry blossom (盐渍樱花) from one of my facebook friend, the first cake that comes to my mind was to bake my favourite Matcha Cherry Blossom Chiffon (抹茶盐渍樱花戚风蛋糕).


(Using: 17cm Chiffon Tin | Preparation: 15 minutes | Baking: 30 minutes)

Ingredients:
80g Cake Flour
1.5 Teaspoon Matcha Powder
25g Caster Sugar
3 Egg Yolks
50ml Vegetable/Corn Oil
50ml Drinking Water
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water
4 Egg Whites
45g Caster Sugar


Method:-
1. Rinse and soak the pickled cherry blossoms in water for about 15 - 20 minutes, removed and place it on kitchen paper towel and pat dry before arranging them on chiffon tin. (refer to the photo above)

2. Whisk egg yolks and 25g caster sugar for 2 minutes till slightly pale in colour, stir in oil and water in sequence until everything is well combined.

3. Next slowly whisk in the sieved flours (cake flour and matcha powder) into the egg mixture till no trace of flour is found. Set aside.

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


5. Beat egg whites and 1/2 of the remaining 45g caster sugar with an electric mixer until mixture becomes frothy and foamy.

6.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 overturn)

7. 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.

8. 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.

9. 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.


10. Bake the cake in the preheated oven (2nd 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)

11. 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.

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

13. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.


I choose to pair those pickled cherry blossom with chiffon cake is because I love it's soft and fluffy texture as well as it's low content of fat used. A slice of this Matcha Cherry Blossom Chiffon also goes well with a cup of Sakura Tea or any light fragrant tea of your choice.



GIVEAWAY #2


To celebrate Cuisine Paradise's 8th Birthday, we are giving away a sets of these "Pickled Sakura Cherry Blossoms + Sakura Leave Powder" bought from Japan directly to TWO of our lucky readers/followers.

To Participate:-

1. LIKE and SHARE this photo on Facebook. (remember to leave a comment that you have liked and shared over at Facebook)

2. Leave a comment at this post sharing how you would like to use these goodies?

Terms And Conditions
* This giveaway ends on Monday, 22 April 2013 (NOON, Singapore time).
* ALL readers (including those overseas with valid mailing address) of Cuisine Paradise.
* Participants must follow the instructions mentioned above to be eligible for the giveaway.
* Please leave a valid email address when filling out the comment form so that we can contact you immediately if you are one of the winners.


[UPDATED ON:- 22 April 2013m 10.40pm]



*Photos taken using Canon EOS M, M18-55 lens on Manual mode

Friday, 15 March 2013

Peach Mango Sunshine From Emicakes plus Vouchers Giveaway

Emicakes fans!!!! For the month of March, Emicakes has launched a new flavour known as Peach Mango Sunshine.  With an elegant design, this cake is filled with juicy peach cubes in zesty mango mousse that sandwich between layers of light and fluffy vanilla chiffon.

And the good new is from now till 31st March 2013, you could enjoy a 15% OFF on any 15-20cm sizes (while stocks last).

Cross Section of the Peach Mango Sunshine
Thanks to the folks from Emicakes, we get to try their new Peach Mango Sunshine which has definitely brighten up our day. For your information, all Emicakes regular chiffon cakes have been replaced with their new Chiffon+ which is 30% less cholesterol and includes Milk Protein for a healthier choice. After trying we find that surprisingly the "thick" layer of mango mousse is not as creamy or sweet as it look and it does goes well with their new chiffon+ making it a refreshing afternoon tea cake.

Peach Mango Sunshine Cake
Available @ S$31.60 for 0.6kg | S$55.10 for 1.2kg | S$69.60 for 1.7kg


Here thanks to Emicakes, we have two set of Emicakes vouchers worth S$20.00 each to giveaway to 2 Lucky Readers. To win, follow the steps below:-



EMICAKES'S VOUCHERS GIVEAWAY



1. Like
AND


2. LIKE and SHARE this photo on Facebook. (remember to leave a comment that you have liked and shared)

3. Leave a comment here using your Facebook name or a valid email address, tell us one of the new features for Emicakes.

Terms And Conditions
* This giveaway ends on Monday, 18 March 2013 (NOON, Singapore time).
* Only for readers living in SINGAPORE.
* Participants must follow the instructions mentioned above to be eligible for the giveaway.
* Please leave a valid email address when filling out the comment form so that we can contact you if you are one of the winners.

[Updated on 18 March 2013, 3.30pm]
Congratulation to Oh Lye Choon and The Dead Cockroach. You both have won a set of S$20.00 Emicakes Voucher. Please check your email for more details.

Tuesday, 5 February 2013

Teochew Style Steamed Fish With MAGGI plus Lunar New Year Gift Pack Giveaway

I am sure most of you are familiar with the brand name MAGGI which carry signatures items such as Maggi chilli sauce, Maggi Instant Curry Noodles, Maggi Seasoning and etc. This year, MAGGI prepares an Exclusive Chinese New Year Gift Pack which includes a recipe booklet (with 8 auspicious recipes), Maggi Concentrated Chicken Stock, Premium Oyster Sauce, Seasoning and Dried Mushrooms that packed in a lovely new year designed gift box.

So with Chinese New Year just a few days around the corner, why not whipping up some tasty homemade meals to delight your loved ones and enjoy precious moments of happiness with your family. Here I have tried one of the recipe from the booklet which is Teochew Style Steamed Fish shown below.


TEOCHEW STYLE STEAMED FISH
年年有余潮洲蒸


Recipe extracted from Reunion delights made with MAGGI recipes booklet.


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

Ingredients:
  • 1 White Pomfret (700g), with 2 slits cut on both sides
  • 2 Teaspoons MAGGI Seasoning (No Added MSG)
  • 2 Dried Mushrooms (soaked and sliced)
  • 1 Piece Salted Mustard (soaked and sliced)
  • 2 Sour Plums, lightly crushed
  • 1 Tomato, cut into wedges
  • 1 Tablespoon Shredded Ginger
Seasoning Sauce(Mixed Together)
1 Tablespoon MAGGI® Concentrated Chicken Stock (healthier choice, less salt)
1 Teaspoon Sesame oil
50ml Water

Garnishing
1 Red Chilli (seeded and sliced)
Coriander Leave (cut into sections)


Method:-
1. Rub white pomfret with MAGGI Seasoning (No Added MSG) and place it on a plate.

2. Put the dried mushrooms, sour plums, salted mustard and ginger on the fish and transfer into the steamer. Steam for 7 minutes.

3. Pour seasoning sauce over the fish. Place the tomato slices on the fish and steam together for another 3 minutes.

4. Garnish with red chilli and coriander leaves. Serve hot.



For your information, this festive season MAGGI is having an Exclusive Chinese New Year Gift Pack retailing at a promotional rate of S$10.80 per pack at major supermarket and it consists of the following products:

~ MAGGI® Concentrated Chicken Stock (Healthier Choice Symbol, Less Salt, No added MSG and Halal certified);

~ MAGGI® Premium Oyster Sauce (Healthier Choice Symbol, Less Salt, No added MSG and Halal certified);

~ MAGGI® Seasoning (No added MSG);

~ 80g of premium Dried Mushroom (worth S$6.00); and

~ Eight Treasures Pot Recipe Booklet.



EIGHT TREASURES POT
吉祥如意八宝煲


Other than the steamed fish recipe above, I am also going to try out their Eight Treasures Pot (吉祥如意八宝煲) recipe which is an auspicious and symbolic dish befitting this festive occasion. And other than the 8 different gourmet ingredients, what makes this dish special is the MAGGI Concentrated Chicken Stock that not only adds flavour, but also boosts the aroma and enhances the dish with the richness of double-boiled taste.

Recipe extracted from Reunion delights made with MAGGI recipes booklet.

(Serves: 8 | Preparation: 10 minutes | Cooking: 40 minutes)

Ingredients:
  • 8 Canned Baby Abalone
  • 8 Dried Mushrooms, soaked
  • 8 Dried Scallops, washed and soaked with 200ml hot water (retain as stock for later use)
  • 8 Large Dried Oysters, washed and soaked
  • 60g Fish Maw, soaked and squeezed to remove excess water. Slice into 3cm pieces
  • 120g Sea Cucumber (ready to use), slice into 3cm pieces
  • 400g Lettuce, washed
  • 6 Red Dates, soaked
  • 1 Tablespoon Wolfberries (soaked)
  • 5 cloves Garlic, sliced
  • 5 slices Young Ginger
  • 3 Tablespoons Chinese cooking wine, optional
  • 3 Tablespoon Cornflour, mixed with 3 tbsp water
  • 500ml Water, including 200ml of scallop stock retained after soaking the scallops
Seasoning (Mixed Together)
2 Tablespoons MAGGI® Concentrated Chicken Stock (healthier choice, less salt)
1 Tablespoon MAGGI® Premium Oyster Sauce (healthier choice, less salt)
1/2 Tablespoon MAGGI® Seasoning (No Added MSG)
2 Teaspoon Sesame oil

Garnishing
1 Stalk Coriander leaves, cut into sections

Method:-
1. Heat oil to fry garlic and young ginger till fragrant. Add mushrooms, oysters, sea cucumber, fish maw and red dates. Stir­‐fry well and add water.

2. Braise the ingredients for 20 minutes at low heat, covered. Add wolfberries and seasoning sauce, then braise for another 20 minutes.

3. Add baby abalone and cook till all ingredients are tender. Season with cooking wine and thicken the gravy with the cornflour mixture.

4. Lastly, add lettuce and garnish with coriander leaves before serving.




GIVEAWAYS!


To encourage more home cooked dishes for this festive season, Cuisine Paradise is partnering with MAGGI to giveaway Two sets of the above Exclusive Chinese New Year Gift Pack (retailing at S$10.80) to two lucky readers.

How To Win:-
1. Comment (on this post) and share with us a Chinese New Year dish that you your family enjoys ;

2. Click LIKE and SHARE the above photo over at Cuisine Paradise Facebook Page (here); AND

Leaving a comment (on facebook) that sharing with us which is your favourite MAGGI product(s) .

Closing Date: 06 February 2013 (Wednesday), 12.00 NOON
*Giveaway is open to those reside in SINGAPORE only and I would courier the items to winners with a valid delivery address.


[Giveaway result updated on 06 Feb 2013]



 photo singoff3_zpse17561a6.jpg

Monday, 4 February 2013

Osmanthus And Chestnut Koi Jelly Plus Osmanthus Flower Giveaways

Thinking of what dessert to make this coming Chinese New Year? Why not try this super easy Osmanthus And Chestnut Koi Jelly which I am sure your guests would be impress with those cute and auspicious Koi Fish (锦鲤) and Ingot (元宝). With just 3 main ingredients such as Osmanthus Flower, Konnyaku Jelly and Water Chestnut you could easily replicated this dessert which is similar to Osmanthus Cake (桂花糕) but in jelly form rather than cake.


OSMANTHUS AND CHESTNUT KOI JELLY


For this jelly dessert I did not add any food colouring and the "golden colour" effect comes from the natural colour of the Osmanthus flowers itself. So if your prefer a darker colour,  you could either add in a teaspoon more of the Osmanthus flower or a few drops of yellow food coloring. But if you cannot get hold of any Osmanthus Flower or Konnyaku Jelly, you could try another flavour instead of Osmanthus using Lemongrass with a reference recipe here.

As for the Koi And Ingot jelly mould, you could get it from Kitchen Caper. I bought mine with 3 different assorted mould for S$5.00 during their festive promotion.  


(Serves: 4-6  | Preparation: 15 minutes  | Cooking: 7 minutes)

Ingredients:
  • 1 Packet Red Man Brand Konnyaku Premix Jelly Powder
  • 1200ml Water
  • 3 - 4 Teaspoons Osmanthus Flower
  • 1.5 Tablespoons Wolfberries, soaked till soften
  • 8 Water Chestnuts, skin removed and diced
  • 1 Knot of Pandan Leave, optional


Method:-
1. In a pot, add 1200ml of water and bring to boil together with pandan leave for 3 minutes to infuse the water with pandan leave fragrance. 

2. Lower the heat, add in osmanthus flowers and simmer on low heat for 2 minutes.

3. On the lowest heat, slowly stir in Konnyaku Jelly Powder using a balloon whisk or wooden spoon until powder fully dissolved. Turn off the heat and remove from stove.

4. Add 2 wolfberries (pre-soaked in water for 3 - 5 minutes till puff) and 1/2 - 1 teaspoon of water chestnut in each jelly mould (refer to the photo above).

5. Slowly pour in jelly solution into the prepared mould. Cool and chill in the fridge for at least 2 hours to firm it before serving.


Osmanthus And Chestnut Koi Jelly

Steam Osmanthus Cod Fish

Glutinous Red Date With Osmanthus Syrup

Huiji Steamed Pomfret With Osmanthus

Osmanthus Honey Tea
If you have no time to involve yourself in the kitchen, perhaps a cup of this refreshing Osmanthus Honey Tea (recipe) will be great to help smoothing your mood as well as detoxification and beauty maintenance.


GIVEAWAYS


Lastly in order for those who are interested to try our Osmanthus Flower. I would be giving away 2 trial packet (4g each) of Osmanthus Flowers to 2 Lucky Readers to try out some of the related recipes that I have shared.


How To Win:-
1. Comment (on this post) which recipe with Osmanthus Flowers that you would like to try.

2. Click LIKE and SHARE the above photo over at Cuisine Paradise Facebook Page (here); AND

Leaving a comment (on facebook) that you have "Like And Share" the above.

Closing Date: 05 February 2013 (Tuesday), 12.00 NOON
*Giveaway is open to ALL READERS of Cuisine Paradise with a valid mailing address.


[Giveaway Result Updated on 05 Feb 2013]


 photo singoff3_zpse17561a6.jpg

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