Warning! These 14 days, may change your perception about Kiwifruit forever!
Ok I’m saying so because years ago, I don’t really fancy eating kiwifruit. Because I always get picked on the super sour ones, or … no, it’s only that reason. But after a workshop in Bayan Indah last September, I found my love for this fruit. I love adding it to my smoothies in the morning and adding it into my salads because it’s just more vibrant and fun!
Kiwifruit is naturally high in antioxidants (e.g Vitamin C, E, polyphenols, carotenoids) to help fight against damage caused by free radicals in the body. It;s also a natural source of fibre for a healthy digestive system!!
So. What’s up?
Yeap. I was contacted and asked if I was interested in participating this challenge.. Yes of course!! Initially I thought I had to post 14 days consecutively of kiwi recipes (die loh), but no, it’s not like that. BUT BUT BUT I will attempt to do so (read: attempt). You’ll see me posting about the benefits and nutrition of this little amazing fruit, recipes, and DIY stuffs and lots of photos of me eating Kiwifruit. HAHAHAHA But most importantly, I will be incorporating Kiwifruit into my daily meals and see what happens 14 days later.
If you’ve missed anything, just click on my zespri kiwifruit photo on the right bar >>>>>> and look for posts under this challenge. You can also look for #zespriMY in Instagram and Facebook AND twitter to check out other challenger’s posts and yummy recipes!! While you’re at it, I am now hashtagging my cooking and baking photos as #sweecooks and #sweebakes on IG.. Send me some <3
So. let’s get to it.
There are 3 types of Zespri Kiwifruit available in Malaysia. Green, Gold, and the newest, SunGold. Here’s a simple chart to show the difference between the 3 Kiwifruit.
The Gold and SunGold Kiwifruit has a similar taste profile, both being sweeter than the Green Kiwifruit. My favourite would be the gold ones actually because I prefer the fruits to be sweeter. But when using for cooking, the green ones tend to work better, especially in salads.
Since today is sunny bright Sunday, I’ll share an easy smoothie recipe with the SunGold Kiwifruit. For me, I don’t have any particular rules in making a smoothie, except that I sort of need some kind of dairy, either milk or yogurt in it. And if the fruits sort of taste well together, go ahead and buzz them up together!
Yes! I’ve read that you can actually eat Kiwifruit’s skin… I am still abit skeptical in eating the fuzzy Green Kiwifruit’s skin, so I chose the SunGold Kiwifruit (as it’s smooth and no fur fur) and I guess if it’s blended .. well, who knows anyway
Delicious smoothie for a morning fuel! Adding chia seeds fills u up better because it makes the smoothie into a more gooey texture. As for the question, adding a kiwifruit AND a pineapple together, isn’t it too sour or tart ?
If you use the yellow fleshed ones, then it reduces the tartness. Add manuka honey or agave nectar as a sweetener.
OK that’s it for today. See you tomorrow!
For more info about Zespri Kiwifruit, check out their website http://www.zespri.com.my/
Can we have a little something more refreshing to start the new year ?
Pardon the absence, I usually like to take time off after cooking consecutively LOL. Big meal on Christmas and New Years as well. With Chinese New Year around the corner, I tend to side track a little and forget about this little space, but I hope 2013 has been good to you so far.
I’m on a desserts rampage. New camera, just wanna test out some shots. So will make some easy desserts, with some colours..
So this dessert came when I was looking at Philippa Sibley’s PS Desserts book, and the panna cotta in the book looked so good! It was pistachio, but I really wasn’t into a pistachio panna cotta. So I recreated it by adding green tea powder which I recently got from Taipei.
In her book, she assembled panna cotta on a plate by placing it on top of a shortbread. But I had a different thought on my mind. I wanted a tuile on top of the panna cotta. A sesame tuile. Classical Japanese combination of green tea and sesame.
I adapted the tuile recipe from Kyotofu, a dessert bar in NYC , published in FoodandWine’s website. It’s a very crispy tuile recipe, although the crispiness doesn’t last long under humidity. But the batter can be made ahead and takes a mere 10 minutes to bake, so it can be baked upon serving. Crispy tuile with smooth and creamy panna cotta.
For the tuile, I used a mixture of white and black sesame, although really, there were much more black than white. The recipe also calls for tahini. It’s a very little amount, so if you want to skip it, it’s alright. But I reckon, that gives me another reason to try a new ingredient. Tahini has so much more usage than just a salad dressing or flavour enhancer for the tuile.
Green Tea Panna Cotta with Black Sesame Tuile
- 1 sheet gelatine sheet
- 170ml cream
- 75ml milk
- 40g caster sugar
- 1 tbsp green tea powder
- 20g sesame seeds (I mix both black and white)
- 60g sugar
- 32g all-purpose flour
- 1 tbsp unsalted butter, melted
- 1 tsp Japanese sesame paste or tahini, at room temperature
- 2 tbsp fresh orange juice
- Black sesame seeds, for sprinkling
- Soak gelatine in ice water until softened.
- In a saucepan, combine cream, milk, sugar and green tea. Stir and bring to a simmer.
- Squeeze the excess water from the gelatine and stir into the hot cream mixture. Turn off heat, stir till gelatine sheet has dissolved.
- Strain mixture into 4 ramekins (or 2 bigger moulds). Refrigerate overnight.
- Finely ground sesame seeds. Whisk ground sesame seeds with caster sugar and flour.
- Stir melted butter and tahini till combined.
- Stir juice into dry mixture, then add in melted butter and tahini. Stir till batter is smooth.
- Cover at let it rest in the fridge for 30 minutes.
- Line baking tray with silpat, preheat oven to 175 C
- Using a teaspoon, scoop a dollop and spread to desired shape.
- Bake for 8-10 minutes.
- Remove from oven and if you want to make into shapes, do it now. It can rest over a rolling pin or in a bowl to create shapes.
- Once dry, it should be crispy
- Dip each mould into hot water and give a little shake.
- Turn the mould upside down onto a plate.
- Serve with a crispy tuile.
Wishing everyone a Happy Winter Solstice..
Something healthy on your Christmas table this year ?
With a roasted bird and all the yummy trimmings, maybe this would fit into the ‘healthier’ section but also packed with protein and nutrients.
I was just looking for some quinoa recipes and found them quite easily fitting in alot of recipes, salad being the easiest one. I also saw a granola recipe that uses quinoa, I’m going to make that next!
So if you’re looking at the word quinoa and wondering, wtf is that… It is the mother of all grains. Pronounced as KEEN-wah, most think that quinoa is a grain, it’s actually a seed and is the same family as beets and spinach! Listed as a superfood along the likes of broccoli, blueberries and almond, quinoa is gluten free, high in protein and fiber and other nutrients. You can check out Queen of Quinoa if you would like to know more about this amazing ingredient and see what else you can do with it. It’s very versatile!
Brussels Sprouts are quite in season now, usually during Thanksgiving & Christmas, you’ll see them in the market. Brussels sprouts are especially high in vitamin K, which promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function.
And suddenly I feel so healthy with this dish wtf
Easy to put up, vibrant with colours, and healthy too! Since quinoa is very versatile, you can play around with the other ingredients, like using roast pumpkin with some sage, or sweet potato and maybe some corn ? or feta cheese and baby spinach. Get creative
This dish was originally made with using pomegranate instead of dried cranberries. But since I’m not a big fan of the poms, I used dried cranberries and lightly roasted some cherry tomatoes to add on more colour, and something with liquid. Walnuts add a texture to it. Oh so colourful.
Quinoa Salad with Roasted Brussels Sprouts
- ½ cup quinoa
- 250g brussels sprouts
- handful of roasted walnuts
- handful of dried cranberries
- handful of cherry tomato
- grapeseed oil or olive oil
- Pour quinoa and 1 cup water into a pot, bring to a boil and let it simmer for 8-10 minutes.
- Remove from heat, cover with a lid for 5 minutes. Fluff quinoa with a fork, then transfer to a bowl and let it ‘dry’ for further 10 minutes.
- Meanwhile, preheat oven to 190 C. Line a tray. Wash brussels sprouts. Cut the stems off and cut in half. Toss in with oil, salt and pepper. Transfer the brussels sprouts to the tray and roast for 10-15 minutes, turning them in between.
- minutes before its done, half the cherry tomato and put on the same tray and roast with the brussels sprouts.
- When done, transfer everything into a mixing / salad bowl. Add roasted walnuts and dried cranberries, toss.
- Season with salt & pepper.