Honey Miodownik Cake

Meet the miodowik. Vastly popular in Russia and Poland, the cake is traditionally a delight of honey and nuts, stacked in layers and finished with a nutty crunch up-top. Because its main ingredients is honey, less additional sweeteners are required.

Carotino Orange Rice

This recipe pays homage the simplicity of our nation’s staple meal: rice. Long-grain basmati is infused with orange juice and zest, providing a citrus tang that helps with the heavy perception rice is generally associated with. Delicious on its own, or with curry of your choice.

A salad that’s loaded with fiber and protein, with flavourful sesame ginger dressing. Sprouting the beans not only aid digestibility, sprouting increases the mineral and vitamin contents.

Duck L‘Orange

Who says jam is only meant for bread? St. Dalfour’s range of delectable jams are perfect for gourmet cooking and pastries, too – what better to showcase the superbly orange flavours of St. Dalfour’s marmalade than an authentic French recipe, Duck L’Orange?

Tomato Risotto

Cooking oil is an international requirement – but as far as healthy oils go, Carotino, rich in anti-oxidants and beta-carotene is about as good as it gets. Its mild flavour is perfect for any style of cuisine, as evidenced by these recipes: international flavours, and an oil that is good for you.

Easy & moist gluten free banana bread with walnuts and warming chai spice.

Durian Millefeuile

Pumpkin soup need some cooking efforts while brussels sprouts require a short time. A few simple techniques are all you need to get the best out of these vegetables.

Served with Wilted Spinach, Confit Balls, Caramelized Plum, Mushroom Puree and Merlot Reduction.

Seafood Marinara

This delicious combination of seafood, tomatoes, white wine and garlic is a shoe-in crowd pleaser. Serve over spaghetti or fettuccine. Take caution: For the stock, use the bones of lean fish, as opposed to fatty fish.

Bolognese Fettuccine

Bolognese sauce is a meat-based sauce accompaniment for pasta that originated in Bologna, Italy. This is a special chef's recipe with a twist to the original; this is done by infusing the sauce with demi-glace, thus rendering it more complex and infinitely more gourmet.

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