Showing posts with label Kiwifruit. Show all posts
Showing posts with label Kiwifruit. Show all posts

Monday, 5 November 2012

{Healthy Choice} Zespri Kiwifruit Tarts

If you follow my posts you would noticed that I have some collections of kiwifruit recipes which I did recently for this year's "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)". And last week when I was approached by ZESPRI's PR to bake a Zespri Kiwifruit Tart to feature their recipe on a local health magazine,  I was happy to take up the task but on the other hand I am also worry that my tart making skill might not be good enough for their photoshoot.

So before the actually baking, I did a trial-bake to make four 10cm size individual tart because I am also curious about the texture and taste of this tart which used less butter for the pastry and no custard filling at all.


ZESPRI KIWIFRUIT TARTS


Although the size of these tarts might be slightly big for 1 serving portion but after the first bite you would be surprise that it actually taste quiet good and addicting due to the sweet and sour taste of the caramelized kiwifruit toppings. Indeed this is one of the healthy recipe for making fruit tarts without loading it with butter, custard or cream cheese fillings.


Recipe Adapted from Golden ZESPRI Tart at ZESPRI's website.

(Make: 4  | Preparation: 10 minutes | Cooking: 25 minutes)

Ingredients:
1.5 Cups (225g) All Purpose Flour
1.5 Teaspoons Baking Powder
2 Tablespoons Sugar (25g)
2 Tablespoons Cold Butter(30g), cubes
1 Egg(55g)
1/2 Teaspoon Vanilla Extract
1/4 Cup (50ml) Milk
5 ZESPRI GREEN/GOLD Kiwifruit, peel and sliced
3 Tablespoons Melted Butter
1/8 Cup (30g) Brown Sugar


Method:-
1. Preheat oven to 200°C (degree Celsius or 400° F).

2. Combine flour, baking powder, sugar and butter in a food processor and process till mixture resemble breadcrumbs.

3. With the motor still running on low speed, slowly pour in the egg mixture (beat egg, vanilla extract and milk together) through the top funnel and process until dough just starts to come together.


4. Divide the dough into 4 equal portions and lightly roll out each dough between two pieces of greaseproof paper to form a circle which is big enough to fix the pie dish.

5. Line individual pie dish with pastry and trim off excess. Repeat with remaining pastry.

6. Next prick the bottom of the pastry with a fork to prevent it from raising during baking. Arrange ZESPRI® Kiwifruit in circles on the dough. Drizzle melted butter over the fruit and top with the brown sugar.

7. Bake for 20 - 25 minutes and serve hot with cream or a scoop of ice-cream.


ALTERNATIVELY you could bake it as an individual 23cm (9") tart for about 30 minutes or till crust is golden in colour.




As you could see from the photo above the Kiwifruit Tart has a golden brown crust which is crispy. And the melted butter and brown sugar also gives the kiwifruit topping a caramelized taste as well as create a "custard" like texture in the middle of the tart which is slightly moist and soft when eaten. If you would like to add-on some extra flavour, perhaps a good scoop of Vanilla Ice-cream will make it taste better.

For more recipe ideas using Kiwifruit, you could refer to the link HERE.

Monday, 10 September 2012

{6 New Recipes} Lunch Gathering At My Place

Recently I have invited a few foodie friends over for a lunch gathering and I was quiet nervous about what to include on that day's menu. To be frankly this is my very first time cooking so many dishes within 2.5 hours to serve 10 person. And the stress level is pretty "high" on my end as most of invited are "food bloggers" who tried many delicious food from all over the restaurants and cafes.

And although this is a casual lunch gathering, I still hope to receive honest feedback on my cooking in order to fine tune my skills not only to cook for my family but for friends who loves food as well. So during the lunch, everyone exchanged views and comments on the food and I am glad everyone enjoys the dishes. Below are a few new recipes of the dishes we had  on that day which you might be interested to try at home.

Menu For The Lunch Gathering!


BAKED ROSEMARY HONEY CHICKEN MID-JOINTS


Photo Credit: Celes from Celestial Delish
This is one of my favourite potluck dish which is very easy to prepare. What you need to do is to marinate it with rosemary, honey and etc before leaving it in the fridge overnight or at least an hour or two. Instead of baking it in the oven, you could also use it as one of the BBQ items too. Recipe can be found HERE.



BAKED SALMON WITH SWEETCORN, TOMATO AND CHEESE


In our household, our favourite way to prepare salmon is to bake it together with lots of shredded cheese, sweetcorn and Japanese Mayonnaise. We love the creamy taste of the mayonnaise and cheese covering the crunchy sweetcorn kernels and juicy salmon cubes. Occasionally I would also throw in some cherry tomato to enhance the flavour.


(Serves: 2-3  | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:
  • 1 Salmon Fillet (350g), cut into 1.5" cubes
  • Some Japanese Mayonnaise
  • 2 Tablespoons Fresh Corn Kernels
  • 4 - 5 Cherry Tomato, halves
  • 1/2 Cup of Shredded Mozzarella Cheese
  • Some Freshly Ground Black Pepper

Method:-
1. Arrange salmon cubes on a baking plate, top with generous amount of Japanese mayonnaise and sprinkler some freshly ground black pepper on it.

2. Evenly scatter sweetcorn kernel and tomato on the salmon cubes and top with shredded mozzarella cheese.

3. Bake prepared salmon in an oven toaster or preheat 200 degree Celsius oven for 15 - 20 minutes or till salmon is cooked to your preference.

Tip:
~ If cherry tomato is not available, you can replace it with a tomato and cut it into wedges.



FRIED CP GYOZA AND FISHBALLS


Photo Credit: Celes from Celestial Delish
CP Chicken Gyoza with Lime and Chilli Mayonnaise Sauce is one of my "new" recipes which I have collaborated with CP Frozen Food for their new Chicken Gyoza. Recipe will be available on their website or recipe cards soon.


OKARA OMELETTE


Using the left over Okara (soybean residues) filtered from my Homemade Organic Soybean Milk to prepare this simple and yet delicious "Okara Omelette" for the guest. Recipe can be found HERE.



RED WINE LEES CHICKEN


Red Wine Lee Chicken is one of the popular dishes taken during confinement. It is prepared using glutinous rice wine, red wine lee and Ginger. Ginger is use to enhance the fragrance of this dish as well it posses warm and healthy properties which can “expel winds” in the body. Whereas wine is helpful in warming and nourishing the body, which promotes blood circulation.

(Serves: 2 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
  • 1/2 Portion Chicken, chopped to smaller pieces
  • 250ml Glutinous Rice Wine (米酒)
  • 2 Tablespoon Red Glutinous Wine Lees (红槽)
  • 6 Slices Ginger, cut to thin strips
  • 2 Tablespoons Sesame Oil
  • 1/2 Teaspoon Dark Soy Sauce
  • 2 Small Cubes Rock Sugar (about 3 - 5g)
  • Some Coriander

Method:-
1. Heat up a wok or claypot with 2 tablespoons of sesame oil. Add ginger and fry them till fragrant and slightly brown.

2. Add marinated chicken pieces (lightly season it with 1 teaspoon each of cornflour, sesame oil and light soya for 3 - 5 minutes) and stir-fry until the chicken is cooked on the surface.

3. Add in red wine less, dark soy sauce and fry for a few seconds before pouring in the glutinous rice wine. Stir well. Cover with lid and let it simmer on low heat for about 8 minutes.

4. Next add rock sugar for sweetness as well as enhance a beautiful glazed finish. Simmer with lid closed for another 8 - 10 minutes or until the chicken is cooked.

5. Turn off heat, drizzle one tablespoons of Hua Diao Jiu (紹興花雕酒) and splash of sesame oil for extra fragrance and taste.

6. Garnish coriander and serve with steamed white rice.




STEAMED CHICKEN WITH RICE WINE


Steamed Chicken With Rice Wine is one of quick and easy dishes that I learnt from my friend, Tracy during one of my visit to her place. You could prepared everything ahead and put it in the fridge a few hours before steaming to let the rice wine and ginger taste infused into the chicken. We simply love this dish and especially the "wine" taste gravy which is the a "nutritious" chicken broth.

(Serves: 2 | Preparation: 10 minutes | Cooking: 30 - 45 minutes)

Ingredients:
  • 1/2 Portion Of Chicken (600g), cut into pieces
  • 5 Red Dates, sliced
  • 3 Slices of Dang Gui
  • 4 - 6 Small Shittake Mushroom, optional
  • 1 Tablespoon Wolfberries (枸杞)
  • 150ml Sweet Glutinous Rice Wine
Marinade:
1/2 Tablespoon of Fresh Ginger Juice
1/4 Teaspoon of Salt

Method:-
1. Trim, clean and pat dry chicken pieces, marinate it with ginger juice and salt for 5 minutes.

2. Place marinated chicken together with the rest of the ingredient in a steaming bowl or wrapped it up in aluminum foil with baking paper that resemble a parcel.

3. Steamed over medium heat using either stove or electrical steamer for about 30 - 45 minutes till meat is tender.

Tip:
~ If glutinous rice wine is not available, you can replace it 100ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

~ You can use either fresh or dried shiitake mushroom according to your preference.



STEAMED DRUNKEN PRAWNS


There are a few methods to prepare "Drunken Prawns" where you could soaked the prawns in either cooking wine, rice wine or drinking liquor like XO to draw the flavour of the prawns. Here as I wanted to retain the sweetness and flavour of the prawns, I soaked it with glutinous rice wine and steamed till cooked before I drizzle some "Huiji Waist Tonic (汇集补腰精)" to further enhance the taste.

(Serves: 2-3  | Preparation: 15 minutes | Cooking: 7 - 10 minutes)

Ingredients:
  • 10 - 12 Fresh Large Prawns
  • 3 Slices of Ginger, shredded
  • 1 Stall of Spring Onion, cut into section
  • 1/2 Tablespoon of Wolfberries (枸杞)
  • 100ml of Sweet Glutinous Rice Wine
  • 1 Cup (20ml) Huiji Waist Tonic (汇集补腰精)

Method:-
1.Trim the feelers of prawns, rise and arrange on a deep steaming plate with some shredded ginger and spring onion below.

2.Top the balance shredded ginger, spring onion, wolfberries and rice wine over prawns and let it soaked for about 5 - 10 minutes.

3. Steam over medium high heat using either stove or electrical steamer for about 7 - 10 minutes.

4. When done, remove and drizzle Huiji Waist Tonic (汇集补腰精) over it and serve immediately.

Tip:
~ If glutinous rice wine is not available, you can replace it 50ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).



STEAMED EGG WITH SALTED FISH MEATBALLS


It has being long since I last made this dish because I can't really make good steamed egg custard which look "smooth" without big pocket holes (like those shown above). But this is indeed one of my favourite childhood dish that my dad used to cook for us. I love the salted fish fragrant and taste from the meatballs which contrast well with the egg custard.


(Serves: 2-3Preparation: 15 minutes | Cooking: 10 - 12 minutes)

Ingredients:
100g Minced Pork/Chicken Meat
20g (1/4 portion) Mackerel Salted Fish
2 Eggs (55g)
160ml Drinking Water

Seasoning:
1/4 Teaspoon Cornflour 1/2 Teaspoon Sesame Oil
1/2 Teaspoon Light Soy Sauce / Fish Sauce
1/4 Teaspoon Ground Pepper
1/4 Teaspoon Sugar

Method:-
1. Marinate minced meat with chopped salted fish and seasoning together for about 10 minutes or an hour more in the fridge for better flavour.

2. Divide the marinated minced meat into small portions to form meatballs.

3. Arrange them on steaming plate and set aside while preparing the egg mixture.

4. Whisk eggs for a few seconds, add in water and mix till well combined.

5. Strained egg mixture into the prepared meatballs plate, cover with aluminum foil and steam over medium low heat for about 10 - 12 minutes.

6. Garnish with some fried shallot and spring onion before serving.



STEAMED FISH FILLET WITH KIWIFRUITS


You might be wondering how is the taste of this dish and is it worth "experimenting" this recipe on your fish. To be more simplify, this "Steamed Fish Fillet With Kiwifruits" taste just like "Teochew" style steamed fish with either salted vegetables or preserved plum.

Surprisingly the kiwifruits taste slightly sweet and sour and it indeed flavour the fish and sauce of this dish. Very appetizing dish that worth trying.


(Serves: 2 | Preparation: 5 minutes | Cooking: 12 minutes)

Ingredients:
  • 300g of Fish Fillet
  • 1 Zespri Kiwifruit, cut into wedges
  • 1/2 Teaspoon Sesame Oil
  • 1/2 Teaspoon Cooking Wine
  • 4 Slices of Ginger, Shredded
  • 1 Stall of Spring Onion (optional), cut into sections
  • Some Wolfberries (枸杞)
  • Freshly Ground Pepper
  • Some Sliced Chilli, optional
Method:-
1. Clean and pat dry fish fillet, arrange it on steaming plate together with the rest of the ingredients.

2. Steam it over medium using stove or electrical steamer for about 12 minutes depending the thickness of the fish.

Tip:
~ You can use any type of fish fillet such as Threadfin, White Snapper, Grouper or even salmon to your preference.



STEAMED TOFU WITH MINCED MEAT


Tofu is an excellent ingredients to cook in term of it's cost and health benefits. It is economic and yet contains good source of high protein and calcium which is good for the family. Here I am using both minced pork and shrimp for this recipe but you could always replaced minced pork with minced chicken or omit shrimp depending on your preference. For a better texture and crunch, I added some chopped water chestnut and carrot to enhance it's flavour too.


(Serves: 2-3   | Preparation: 15 minutes | Cooking: 6 - 8 minutes)

Ingredients A:
  • 1 Tube Silken Egg/Plain Tofu
  • 50g Minced Meat
  • 2 - 3 Prawns (optional), finely chopped
  • Some Wolfberries (枸杞)
  • 1 Teaspoon Light Soy Sauce
  • Coriander Leaves, optional

Ingredient B:
  • 1 Teaspoon Light Soy Sauce
  • 1 Teaspoon Corn Flour
  • 1 Teaspoon Cooking Wine
  • 1/2 Teaspoon Sesame Oil
  • 1/4 Teaspoon Pepper
  • 2 Water Chestnut, finely chopped
  • 2 Slices Carrot, cut into strips and chopped
  • Some chopped Spring Onion

Method:-
1. Mix minced meat and prawn together with "ingredient B" till well combined and set aside for at least 5 minutes.

2. Cut tofu into circles and arrange on steaming plate, top each slices of tofu evenly with the marinaded meat mixture.

3. Place some wolfberry and coriander leave on the prepared tofu, drizzle 1 teaspoon of light soy sauce around the tofu.

4. Steamed for 6 - 8 minutes depend on the thickness of the meat mixture.

5. Garnish with some chopped spring onion, coriander leave or fried shallot and serve immediately.

Tip:
~ Egg tofu can always be replaced with square silken tofu that is suitable for steaming.

Photo Credit: Celes from Celestial Delish
Lastly, hope these quick and easy recipes above are useful to help you in your daily or weekend cooking ideas.

Photo Credit: Celes from Celestial Delish
Other than the above homecook dishes, Celes also bake a Chocolate Mocha Mousse Cake (recipe HERE) to celebrate Hazel's birthday.

Photo Credit: Celes from Celestial Delish
Whereas Hazel from 爱makan baked us some Pandan Cupcakes with yummy cream cheese spread.

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!

ShareThis

Latest Kitchen Updates @ Cuisine Paradise



Click on the above photos or HERE for more kitchen pantry ideas.

Giveaways