Official Launch of Cremonini Olive Oil, Don Pomodoro Pasta Sauce and Idahoan Dehydrated Potato

Euro-Atlantic Sdn Bhd recently launched three new products in Malaysia at Social @ KL, GTower Hotel; Cremonini Olive Oil and Don Pomodoro Pasta Sauce from Italy, as well as Idahoan Dehydrated Potato from US. Euro-Atlantic briefly introduced the products to us via a slideshow before we were treated to sample some of the products.



Products neatly laid out


Cremonini Olive Oil is produced in Italy in a time-honoured tradition that dates back more than 50 years. Casa Cremonini was started in Oliveti near Bologna in Italy, by Guiseppe Cremonini , who still tastes and selects the best of the extra-virgin olive oils, known for its fruity flavour.

Five different types of Cremonini olive oils have been brought into Malaysia by Euro-Atlantic. They include Extra Virgin Olive Oil, 100% Pure Olive Oil, Pomace Olive Oil, as well as flavoured oils such as Peperoncino, and Truffle.



TV celebrity chefs such as Jamie Oliver often stress the importance of sourcing a good quality extra virgin olive oil when the recipe calls for it, as it makes all the difference to the final taste of the dish.

Cremonini Extra Virgin Olive Oil (EVOO) goes through the traditional cross pressing to intensify the fragrance of the choicest! species of olives, hence producing a clean, fruity flavour with a well-balanced aroma and full bodied taste. It is ideal for salads and dressings or marinating meat and seafood before grilling/frying.


Cremonini 100% Pure Olive Oil is smooth and light tasting. It is suitable for any dish requiring a delicately flavoured oil. It has a high smoke point of 240C, making it ideal for Asian cooking.

Cremonini Pomace Olive Oil is a perfect, accurate mix of Virgin Olive Oil and Pomace Olive Oil. It is suitable for deep frying, oven baking, and grilling since it has a high critical frying temperature of 230C.

Cremonini Peperoncino flavoured oil is olive oil infused with chilli and garlic.


Cremonini Truffle (Tartufo) flavoured oil is obtained by infusing selected white truffle to olive oil for about a month before being bottled. I would love to get my hands on a bottle of this as it would make a great addition to my kitchen. A few drops of this would work wonders to any pasta or risotto dish.


Olive oil and pasta sauce are inextricably linked in Italian cuisine. So a top range of Don Pomodoro Pasta Sauces from Saor in Calabria, southern Italy, have also been brought in. Saor, a family-run company, started i! n Calabr ia more than 20 years ago, in an area rich in ancient Italian food traditions.

These include: Arrabbiata Sauce, Porcini Sauce, Tomato & Basil Sauce, Olive Pesto, Red Pesto and Basil Pesto. It makes cooking pasta with the original Italian taste that much easier.

What sets Saor's Don Pomodoro products from the rest? It is all natural, fresh ingredients and without use of preservatives and colourings.





On the evening of the launch, we sampled the red pesto and olive pesto, served with crackers. Both were excellent in terms of taste. The basil pesto was served with some minestrone soup.






The final product of the evening was the Idah! oan Dehy drated Potato from the US. Idaho, a major potato-growing state in the US, is well-known for its Russet Burbank potatoes for more than a century. Idahoan Original Mashed Potatoes, for instance, has been the gold standard for the company which started more than 50 years ago.

Already available in supermarkets are: Original Flavour, Buttery Homestyle, Roasted Garlic, Four Cheese, Scalloped Potato and Hash Brown.



Idahoan Creamy Homestyle Scalloped Potatoes - no need to add butter, easy one pan preparation.


Hash Brown


Idahoan Mashed potatoes formulated for unique taste and active lifestyles. Just add water and hey presto - you've got yourself some mashed potatoes.
The cute Idahoan potato mascot - though it reminds me more of a certain character from a famous children's nursery rhyme.


Adrian Ung, Manager of Euro-Atlantic demonstrating how easy it is to prepare the Idahoan mashed potato! All you need is boiling water.



Some of the food served that evening

Norwegian smoked salmon


Red pesto and olive pesto


Roasted Garlic Mashed Potatoes with Salmon. Creme brulee.



Salad with Olive Oil Dressing


I have taste tested both the Cremonini Extra Virgin Olive Oil and Don Pomodoro Basil Pesto at home, and was pleased with the results. Here I will be sharing my recipe for a simple Chicken and Basil Pesto Pasta, which can be easily whipped up in 15 minutes and is ideal for people on the go.

!

Chicken and Basil Pesto Pasta
Preparation time: 2-3 minutes
Cooking time: 12-15 minutes
Serves 2-3


Ingredients
3 tbsp Cremonini Extra Virgin Olive Oil
3 cloves of garlic, finely chopped
200g fusilli pasta
3 tbsp Don Pomodoro Basil Pesto
Small portion of chicken breast, cut into small pieces
Cherry tomatoes, halved
Parmesan cheese
Fresh basil, to garnish
Salt and freshly ground pepper, to taste


1. Cook the pasta according to pack instructions. Drain and set aside.

2. Heat the EVOO in a pan on medium heat. Add the garlic and fry until golden brown. Add chicken and fry until thoroughly cooked. Add cooked pasta and basil pesto, toss in pan ensuring the pasta is well coated. Remove from heat.

3. Serve and garnish with cherry tomatoes and fresh basil. Top with some Parmesan cheese, salt and pepper.

Buon appetito!

A simple yet delicious meal


*All the above products are available to purchase at leading supermarkets such as Isetan and Jusco.

Website: http://www.euro-atlantic.com.my

Tel: 03-4251 8482

Join their Facebook page here for updates.

whole wheat raspberry ricotta scones

baked raspberry ricotta scones

This is the very first recipe I developed for my cookbook. It came as an accident you would think that someone who spends as much time shopping for groceries as I do wouldnt constantly run out of flour and cream mid-recipe but Id surprise you but I immediately fell in love with it and knew it needed a home in print. Over the last year, I made them whenever Ive had an excuse and a few times that I didnt. They fit so squarely within the vision I had for the book that when everything else felt impossible Id think, Its okay. Ive still got those whole wheat raspberry ricotta scones. They made me happy.

I just read that back to myself and realize how weird it sounds. Its been a weird year.

raspberries + flours
raspberries meeting their end

And then, just as quickly as I fell in love with them, I cast them aside for something else. One day in June, a day when I was playing around with breakfast recipes long after I promised Id cut myself off, I made a new scone and without even blinking, swapped it in and kicked these to the curb. Poor scones; its not their fault theyre not the prettiest. Theyre a bit craggy and their final shape is always hard to predict. The dough is messy you cut raspberries right into it, like butter, but dont w! orry, th ere is also butter and it needs to be treated with a gentle hand. I had my reasons to give it the boot but still.

ricotta, heavy cream, yes

... Read the rest of whole wheat raspberry ricotta scones on smittenkitchen.com

smitten kitchen 2006-2011. |permalink to whole wheat raspberry ricotta scones | no comment to date | see more: Breakfast, Photo, Raspberries, Scones/Biscuits



Chef Andrea @ il Lido

After Chiaroscuro closed, we thought we'd never taste Chef Andrea Zanella's cooking again. Fortunately, il Lido has scooped him up, ensuring his recipes remain a fixture in KL.

Amuse bouche of goat's cheese & walnuts. Il Lido went pork-free recently, sparking sorrow among countless customers who worship its near-sacred Sardinian suckling pig. We can only pray that the hog will return someday.

Chef Andrea is counting on cattle to placate il Lido's patrons, with beef & veal poised to seize the spotlight when his full menu debuts in August. The restaurant is now previewing several of his new dishes, including cured bresaola with mushrooms. Swelling with savory sensations, this should tickle the fancy of folks who feel that regular beef carpaccio is too bland.

Il Lido's reputation for perfect pasta is intact. The fettuccine with veal & porcini mushrooms sounds ordinary, ! but ther e's nothing mediocre about how it tastes. Sensuously smooth noodles, lightly swathed in luscious sauce, with lots of delectable meat to fill every spoonful.

Veal ossobucco with saffron risotto. A surprising presentation, kinda like a deconstructed version of ossobucco. Also a thrill for the taste buds, with plenty of decadently creamy bone marrow to dig into, accompanying richly textured rice & meat.

Customers who care little for bovine pleasures can indulge in spaghetti with black olive pesto & bottarga. A masterful dish like this explains why people love pasta.

Casillero del Diablo Merlot 2009 (Chile).

il Lido,
Jalan Yap Kwan Seng, Kuala Lumpur.
Tel: 03-2161-2291

The Library 12-3pm Buy 1 Free 1, Mid Valley

Libary1

Buy 1 Free 1, Monday Sunday 12pm-3pm everyday. (on selected items including soup, sandwich, pasta etc)

Libary2

Grilled Fish Aglio, RM25.90, very yummy although a tad salty

Libary3

Grilled Creole Fish, RM25.90

Libary4

Stuffed Chicken Leg, RM27.90, deboned chicken stuffed with minced chicken and mushroom

All the menu below are Buy 1 Free 1

Libary5

Libary6

Libary7

Address: The Library
Ground Floor (External) Zone 1,
Lot GE-01 & E-02! , Mid Va lley City,
Lingkaran Syed Putra,
59200 Kuala Lumpur, Malaysia

Buy 1 Free 1 Hour : Mon Sun:12:00 pm 3:00 pm

Telephone: 03-2282 6001

Website: The Library

Post by other blogger:

Malaysia Food Promotions

Karyns Food Blog

Related posts:

  • Sushi Zanmai, The Gardens, Mid Valley City
  • Aunty Nat, mid valley
  • MBG FruitShop, The Gardens, Mid Valley City