Kiwi

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The kiwi fruit, often shortened to kiwi in many parts of the world, are oval, about the size of a large hen's egg. It has a fibrous, dull brown-green skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a unique flavor, and today is a commercial crop in several countries, mainly in Italy, New Zealand, Brazil and Chile. Today, the market consumption of the fruit, ranges from marmalades to  liqueurs and sparkling wines. Kiwi Fruit is also a natural meat tenderizer and cooks have therefore utilised it in savoury as well as sweet recipes.

Lemon Zest

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Lemon zest is simply the yellow part of the peel on the outside of the lemon. It has an intensely lemon flavour and is used to add flavour to many culinary dishes.
To make lemon zest simply remove the yellow outer skin of the lemon with a grater or zester. Try to avoid taking off to much as the pith (the white part under the yellow skin) has a very bitter taste and can leave your dish with a bitter understate.

Right now,Right here!

Dear foodie followers,

 its been a while since I visited here and said a Hi!

Hope you guys are having wonderful cooking time in your kitchen =)

Its a bit shame to wish for the new year start, almost a month into the year 2011.

The year rang in well for me and so far I should say it is good, looking on the brighter side(s)- of course!

  I did receive the beautiful parcel from my friend Pallavi. But then I realized I wouldn't be using it here in this blog. I might well start in the blog with simple kitchen wares and might eventually change one day.

 I had this bright light blinking in my head, when I saw some Kiwis in my fruit basket, this morning.

Get back to this page in a short while, as I must have tried something with those kiwi.

Anbudan,

La Mom