Posts Tagged ‘recipes’

Kiwifruit Recipes

You may be familiar with Apple Pie, Banana Muffin and Cherry Tart, but did you know that ‪#‎Kiwifruits‬ are also good for making desserts? Check out this Chocolate and Kiwifruit muffin recipe courtesy of

Choc O’ Gold Muffins

Serves: 10


  • ½ cup chocolate chips
  • ½ cup sugar
  • 2 cups (250 g) self raising flour
  • 75 g (3 oz) butter or margarine
  • 1 egg, lightly beaten
  • ½ cup (125 ml) milk
  • 2 large ZESPRI® GOLD Kiwifruit

1. Preheat the oven to 190°C (375°C)
2. Lightly grease 10 muffin cups
3. Place the chocolate chips, sugar and sifted four into a bowl
4. Melt the butter or margarine and combine with the egg and milk
5. Peel the ZESPRI® GOLD Kiwifruit
6. Cut in 1 cm (1/2 in.) dice. Reserve a little fruit for the top of the muffins
7. Add the liquid ingredients and diced fruit to the dry ingredients and combine quickly, until just moistened
8. Spoon into the muffin cups and dot with the reserved fruit
9. Bake for about 20 minutes

Preparation Time

15 minutes

Cooking Time

20 minutes

Many more kiwifruit recipes for breakfast, lunch and dinner available at!



Granada is an historical city located in the South of Spain. The city used to be a Moorish kingdom and is now one of the country’s most visited places. The city is known for its Islamic heritage, mainly the Alhambra palace. Those who choose to discover this city will be able to walk around the ancient cobbled streets, visit the many palaces and discover the local cuisine.

The Alhambra was built in the XIIIth Century. This fortress is known for its Moorish architecture, with many tiled courtyards decorated with arches. Visitors have to buy the tickets before visiting the site, since excursions to this historical fortress are limited. After the tours visitors can walk around the Alhambra’s gardens, known for their Moorish architecture.

Many tours include a visit around the ancient Alcazaba fortress and its Torre de la Vela tower, known for its observation platform with views towards the city. Tha Generalife Palace is an ancient place located nearby. Visitors can walk around its gardens, which are filled with jasmine, fountains and sculptures.

The Cathedral is designed in Gothic and Renaissance styles. The Catholic Kings are buried in the royal chapel of this cathedral. Inside the cathedral there is a museum where visitors can see many artifacts, paintings and Royal heirlooms, Fernando II of Aragon’s sword and Isabel I of Castille’s crown being the most notable.

The Monasterio de la Cartuja is an ancient monastery built in the Baroque and Gothic styles. The Monsaterío de San Jerónimo was built by the Catholic kings and remains a monastery of the Hieronimyte monks.

The Tourist Office is located in the Corral de Carbón, an historical Moorish building which used to be a storage barn and was later converted into an inn for merchants. The city’s Arab influence is notable in the many Arab baths and hammams that are present in this city, where visitors will be able to enjoy traditional spa treatments.

The Albaicín district is an area of the city known for its architecture. Guarded by the Elvira Gate, the buildings in this neighbourhood have influences of Arab, Christian and Jewish styles. There are many traditional tea houses, restaurants and shops.

One of the city’s main attractions are its tapas bars. Tapas are complimentary snacks that accompany drinks. To spend an afternoon hopping from one bar to the next is a way of discovering the city and its culture through gastronomy. By ordering a caña and one of the local wines visitors get a tapa, which may range from the potato omelette tortilla de patata to the cold tomato soup gazpacho. Typical tapas are jamón ibérico, olives, potatoes doused with olive oil and stuffed peppers.


A typical recipe of Andalusian Gazpacho for four people.

1 kilo of ripe tomatoes.

1 green pepper.

1 cucumber, around 250g.

1 onion, around 100g.

1 clove of garlic.

3 tablespoons of olive oil.

White wine vinegar, around 2 tablespoons.

1 teaspoon of salt.

Cold water.


  1. Wash the vegetables.

  2. Chop the tomatoes.

  3. Chop and seed the pepper.

  4. Mince the garlic.

  5. Peel and dice the onion.

  6. Peel and chop the cucumber.

  7. Place all of the above in a blender and blend until it achieves a smooth texture.

  8. Add olive oil, salt and vinegar according to taste.

  9. If the mixture is still thick, add more olive oil and cold water and blend until it has a smooth, soup texture.

  10. Leave it in the fridge until it is cold and serve with chopped cucumbers, peppers and tomatoes.

Zespri Kiwifruit Marinated Steak

Today marks the final day of the Zespri 14-Day Daily Scoop of Amazing Challenge. In a way, I feel a little sad because it was fun to be part of this Kiwi Challenge. Eating fruits can sometimes be mundane, but when a prize’s at stake, or simply when there’s competition, things spice up don’t they?

Never has eating Kiwifruit been so exciting for me until now. The Challenge has also opened my mind to various possibilities of incorporating the Kiwifruit in my diet. Although it’s perfectly fine to slice open a Kiwi and devour the flesh straight, I now know how to use the Kiwi as a marinade for my steaks or as a salsa to accompany the steak. I also know how to make Kiwi Pavlova, the 1st time I’ve ever tried making a Pavlova!

But I think most important of all, the Challenge has reminded me to have health at the top of my mind. A Kiwifruit a day is now my mantra and if I don’t, it just doesn’t feel right!

Zespri Kiwi Mountain

I will miss my little gold (and green) mine as the numbers dwindle…But I will feel happy knowing that they have been useful in nourishing me.

Kiwi Marinaded Steak

I shall end this post with a simple recipe for Super Tender Kiwi Marinated Steak. To make the marinade, all you need is the following ingredients:-

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Kiwi Blueberry Pavlova

After receiving the truckload of Kiwifruit from Zespri Singapore, it became apparent that simply eating 1 Kiwifruit a day would not suffice. Did you know that you are supposed to eat at least 9 servings of fruit a day in order to maintain optimum health? 1 serving is about the size of a Kiwifruit!

Seriously, I can’t envision myself downing 9 kiwis or other fruits every single day, in addition to eating my main meals. After wracking my brain for a while, I realised that the answer might be to incorporate the fruits themselves into the main meals. This way, you get your 9 servings without feeling like you’re on a mega fruit diet.

I don’t cook all that often but with the Kiwifruits all saying Hi every time I walked into the kitchen, I managed to summon up this recipe for a Pavlova. For those of you who don’t know, the Pavlova was invented in New Zealand! Wouldn’t you agree that it would be the perfect dish to incorporate my New Zealand Zespri Kiwifruit?!?!?!?!

For the record, prior to this, I have never ever baked a Pavlova before. In fact, I was warned that it is very difficult! But the reality couldn’t be further from that! It was really EASY PEASY. I got my recipe off Joy of Baking, which is a really useful baking website if you ever want to know more about the ins and outs of baking.

Kiwi Blueberry Pavlova (9)

Here’s a picture of the final Kiwi Blueberry Pavlova. I didn’t have any whipped cream, nor did I want to add more cream to this already sugar laden dessert so I made an impromptu Blueberry jam thingy to replace the cream. The whole combination of meringue, blueberry and kiwifruit tasted great! The tartness of the blueberries and the tanginess of the kiwifruit really helped to reduce the sweetness of the Pavlova. Asians tend to abhor Pavlovas because they can be too sweet (especially with the whipped cream and if you use sweet fruits like strawberries), but I think I can safely say that Kiwifruit and Blueberry would make a great topping that Asians would like. Scroll down for pictures of the baking process.

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Cook for Family Initiative

As part of the Cook for the Family Initiative started by Daniel of DanielFoodDiary, I managed to roll up my sleeves to cook for the Partner last weekend. He’s normally the one who takes care of all the hot kitchen items, meaning the main meals, while I am in charge of the cold kitchen, aka desserts. Which really means that we have our dinner without dessert most of the time…

He was ill last week, which meant that I couldn’t procrastinate anymore. I may be quite confident when it comes to baking, because I’ve gone to baking school, but I get all nervous and irritable when it involves vegetables and meat. In fact, it’s a wonder why this is the case if you go by the number of cooking shows I watch!

I think this #CookforFamily Initiative is a great idea, and stemmed from the worry that we food bloggers might just be spending too much time dining and wining outside while neglecting to spend time eating with our family. This is our way to show our family members that we still care, via action and not just words.

This is what I cooked for the Partner. It’s definitely no Kylie Kwong or Jamie Oliver. But it was edible, healthy (relatively) and affordable. Better still, it’s kind of made me want to cook again.

Cook for Family - Fried egg with lightly fried vegetables

Tada! Fried egg with diced cauliflower, baby corn, onions and loads of garlic in pork stock.

I don’t even think I need to post a recipe, cuz my job was basically chopping up all the ingredients, and making sure they didn’t burn while frying them. The pork stock was made by the Partner a while back and frozen in little packets for such a purpose.

Enjoy the photos below. I really salute bloggers who are able to cook, plate beautifully and take great photos. I have no patience for taking good photos when I’m cooking as it just takes took long and I don’t have a nice table. I am told by the seasoned cook bloggers that it’s hard when you first start out but becomes a cinch after a while. Okay I’ll try again another time, perhaps when I get the plating right!

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