Christmas is just a few days away from now, although this year we cannot have large group gatherings due to the current situation but we still can prepared some homebake cakes or cookies to bless our friends and family members. This year we are sharing three different types of our favourite bakes and we hope there is one that suits your liking.
Showing posts with label Kiwifruit. Show all posts
Showing posts with label Kiwifruit. Show all posts
Friday, 18 December 2020
Friday, 6 June 2014
[Photo Friday] Fruit Melody: Berries and Kiwifruits
[Fruit Melody] Berries and Kiwifruits |
In fact for berries lovers like us, it can easily cost us SG$20++ just to get 4 boxes of assorted berries (blackberry, blueberry, strawberry or cherry) for our 2 days supply. But I guess for the sake of the multiple nutrition values and health benefits some money are meant to be spent in a away. In this post, I would like to share some information of our favourite berries and kiwifruits which are in season now.
Labels:
Baking With Fruits,
Blackberry,
Blueberry,
Breakfast Ideas,
Cherry,
Eatclean,
Kiwifruit,
Photo Friday,
Zespri
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
Lastly, hope these quick and easy recipes above are useful to help you in your daily or weekend cooking ideas.
Other than the above homecook dishes, Celes also bake a Chocolate Mocha Mousse Cake (recipe HERE) to celebrate Hazel's birthday.
Whereas Hazel from 爱makan baked us some Pandan Cupcakes with yummy cream cheese spread.
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 |
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 |
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:
Marinade:
- 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
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: 2-3 | Preparation: 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:
Method:-
- 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
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 |
Photo Credit: Celes from Celestial Delish |
Photo Credit: Celes from Celestial Delish |
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.
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.
Labels:
#14daysofZespri,
Cakes/Slices,
Chiffon Cake Recipes,
Kiwifruit,
Zespri
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.
For your information, I used this Kiwifruit Compote for my "Kiwifruit Yoghurt Parfait" which featured in the other post HERE.
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.
For more interesting recipes using Kiwifruit, you can visit Zespri website @ http://www.zespri.com.sg/
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:
- 2 Ripe Zesperi® Green Kiwifruit
- 2 Tablespoons of Caster Sugar
- Zest Of 1 Lemon
- 1/2 Tablespoon Lemon Juice
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!
Labels:
#14daysofZespri,
Homemade Dessert,
Jelly,
Kiwifruit,
Konnyaku Jelly,
Lemongrass,
Zespri
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.
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.
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.
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.
Sunday, 12 August 2012
Zespri Kiwifruit Yoghurt Parfait
Today is 7th day of my "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" and it feels really wonderful and amazing on how these "brown fuzzy fruits" could actually benefit our health and improve our daily intake of Vitamin C and etc.
And as you probably will know Yoghurt is nutritionally rich in protein, calcium and etc so by making a dessert using yoghurt and kiwifruit is definitely a awesome choice as it has all the goodness in a cup. So rather than using "cream cheese" plus yoghurt to make the parfait, I have omitted the cream cheese and used only yoghurt and kiwifruit for a lighter and healthier dessert.
This quick and simple recipe can also be prepared a few hours ahead and served after meal. And you don't have any "kiwifruit jam" (recipe HERE) you can replaced it with some honey or store bought blueberry jam which taste equally good too.
After sharing this quick and healthy dessert over the Social media platform such as Instargam and Facebook, it did received quiet a number of "Likes" and "Comments" too.
Other than using Kiwifruits to make the "Yoghurt Parfait" shown above, you can also cut it into cubes and mix with some canned fruits such as Longan, Lychee or Fruit cocktails and served it as a refreshing after meal dessert. My this version was inspired by Keropokman's "Longan Dessert", I added some mixture of cubed Zesperi® Gold/Green Kiwifruit which gives it twist to contrast the sweet and sour flavour kiwifruits and Longan in syrup (Instagram photo HERE).
For more interesting recipes using Kiwifruit, you can visit their website @ http://www.zespri.com.sg/
And as you probably will know Yoghurt is nutritionally rich in protein, calcium and etc so by making a dessert using yoghurt and kiwifruit is definitely a awesome choice as it has all the goodness in a cup. So rather than using "cream cheese" plus yoghurt to make the parfait, I have omitted the cream cheese and used only yoghurt and kiwifruit for a lighter and healthier dessert.
KIWIFRUIT YOGHURT PARFAIT
This quick and simple recipe can also be prepared a few hours ahead and served after meal. And you don't have any "kiwifruit jam" (recipe HERE) you can replaced it with some honey or store bought blueberry jam which taste equally good too.
(Makes : 3 | Preparation: 10 minutes | )
Ingredients:
6 Pieces Digestive Biscuits
1 Zesperi® Gold/Green Kiwifruit
250ml Vanilla/Plain Yoghurt
Some Kiwifruit Jam/Compote
Method:-1. Place the digestive biscuits in a ziplock bag and crashed it coarsely with a rolling pin or glass bottle.
2. Peeled the skin of the kiwifruit and sliced it to about 0.5cm thick (6 - 8 slices).
3.To assemble the yoghurt parfait, place some crushed digestive biscuits on the bottom of the serving cups.
4. Spoon in 1 tablespoon of yoghurt, top with a slice of kiwiwfruit, another spoonful of youghurt follow by a teaspoon of kiwifruit jam on it.
5. Lastly top with some youghurt and another slices of kiwifruit on top as garnish and serve.
After sharing this quick and healthy dessert over the Social media platform such as Instargam and Facebook, it did received quiet a number of "Likes" and "Comments" too.
Other than using Kiwifruits to make the "Yoghurt Parfait" shown above, you can also cut it into cubes and mix with some canned fruits such as Longan, Lychee or Fruit cocktails and served it as a refreshing after meal dessert. My this version was inspired by Keropokman's "Longan Dessert", I added some mixture of cubed Zesperi® Gold/Green Kiwifruit which gives it twist to contrast the sweet and sour flavour kiwifruits and Longan in syrup (Instagram photo HERE).
For more interesting recipes using Kiwifruit, you can visit their website @ http://www.zespri.com.sg/
Labels:
#14daysofZespri,
Homemade Dessert,
iPhone Photographing,
Kiwifruit,
Parfait,
Yogurt,
Zespri
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