Nutella Crepes with Kiwi

Chocolate and kiwi are two of my favorite flavors. When combined, they enhance one another, creating subtleties that cannot be found in either ingredient on its own. In the past I've used them in cakes and other desserts, and today I thought it would be fun to use the combo as a crepe filling.

The chocolate part of the equation is satisfied by the French mainstay Nutella. Nutella, in case you don't know, is a chocolate hazelnut spread. I wasn't sure at first how the hazelnuts would play with kiwi, but after tasting the finished product, I can't imagine it any other way!

Chicken Skewers Glazed with Kiwi Chutney

Kiwi chutney helps bring chicken to life by infusing the meat with sweet, tangy and spicy flavors. It's an exotic and flavorful twist on what could otherwise be a boring chicken dinner. I served the skewers with raita (yogurt sauce) and some more of the sauce made from the kiwi chutney. For the vegetarians in the house, I deep-fried tofu cubes, placed them on skewers and brushed them with kiwi chutney. Everyone got to share almost the "same" meal, which is very rare in my home.

I got the jar of kiwi chutney pictured below from our friend Laura. It's just one product in a long line of lovely creations that she has shared with us. Laura makes an amazing French marmalade, flavored with French vanilla beans. I don't have the recipe for the marmalade, but last year, she was kind enough to share her recipe for making vinegar on Pham Fatale.

If you don't have a friend like Laura, or can't find kiwi chutney at your local market, you can always try using other sweet chutneys such as mango or tamarind. No matter what, you'll have a tasty new chicken dish to share with your family and friends.

Kiwi Tart with Pastry Cream (Tarte au Kiwi et a la Creme Patissiere)

A local bakery makes these wonderful kiwi tarts that everyone in the family loves. I just bought some really nice golden kiwis from the local market and I thought I'd try my hand at making a kiwi tart, but with my own twist.

I used a walnut dough with the standard crème pâtissière. Instead of coating the bottom of the pastry with chocolate, I drizzled it over the top. The chocolate and kiwi go well together and they mesh very well with the velvety cream and the texture of the walnut tart shell.