Tag: coconut

Baking · Do-ahead · Grains · Nuts

Semolina, coconut and marmalade cake

Belinda2 Comments

This is such a simple, moist and flavorsome cake from the recipe book called “Jerusalem” by Yotam Ottolenghi. Semolina cakes soaked in syrup are all over the Middle East. They stay moist, with a light texture and are so easy. This cake keeps for 5 days if wrapped carefully to keep the air from it.

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3/4 cup sunflower oil
1 cup freshly squeezed orange juice
1/2 cup orange marmalade (fine-cut or without peel)
4 large organic eggs
grated zest of 1 orange
1/3 cup superfine sugar (caster sugar)
3/4 cup shredded dried coconut
3/4 cup all-purpose flour
1 cup plus 1 1/2 tbsp semolina
2 tbsp ground almonds
2 tsp baking powder
Thick Greek yoghurt flavored with 1 or 2 drops of orange blossom water to serve

Soaking syrup
1 cup superfine sugar (caster sugar)
1/2 cup + 1 1/2 tbsp water
1 tbsp orange blossom water

Preheat the oven to 350 F
Whisk together the oil, orange juice, marmalade,eggs and orange zest until the marmalade dissolves.
In a separate bowl, mix together all the dry ingredients and add to the wet ingredients. Mix until really well combined.
The mixture should be runny.
Grease and line with baking parchment or waxed paper  2 x 1lb loaf tins (about 8 1/2″ by 4 1/2″)
Divide the filling evenly between them. Bake for 45 to 60 mins until a skewer inserted into them comes out clean and the top is an orangey brown.
Near the end of the baking time,place the syrup ingredients in a small saucepan and bring to the boil, then remove from the heat.
As soon as the cake comes out of the oven, start brushing them with the hot syrup with a pastry brush; you will need to do this in a few goes, allowing the syrup to sink down into the cakes before continuing. Use up all the syrup so it is absorbed into the cakes.
Once the cakes have cooled a little, remove them from the pans and leave them to cool completely.
Serve with the flavored yoghurt

 

 

 

 

 

 

Asian flavors · Gluten Free · Meat

Easy Thai pork satay

Belinda

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As you probably know by now, I am an Asian food freak, especially anything with coconut and lemongrass.
This is so tasty and tender with super flavors and is pretty simple to to throw on the bbq. Ideally a charcoal fire would be better, but if you have a gas bbq that is fine.

Makes about 10 skewers
1 cup coconut milk
3 tbsp chopped fresh lemongrass (outer leaves pulled away, and only the tender inner stalks used)
2 tbsp coconut oil
1 tbsp chopped galangal or fresh ginger if you don’t have galangal
1 tbsp dark brown sugar
1 & 1/2 tsp ground turmeric
1 & 1/2 tsp ground coriander
1 tsp Kosher salt
1/2 tsp ground cumin (I roast my own)
1/8 tsp cayenne pepper
1lb  pork fillet, cut into 1/4″ thick sliced (silverskin removed)

Puree 1/2 cup coconut milk, the lemongrass, coconut oil, galangal/ginger, sugar, turmeric, coriander, salt, cumin and cayenne in a food processor.
Toss the paste and pork slices in a bowl, coating well and chill for 4 hours or more.
Thread 3 slices pork each on to 10 skewers, spoon the remainder of the coconut milk onto the meat and grill, turning until charred, about 7 minutes.

 

 

 

 

Asian flavors · Curry · Fish

Thai Butternut squash and seafood curry

Belinda2 Comments

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This has the most amazing flavors and I have made it at least 6 times, always successfully. With the yellow (or red) curry paste, go carefully as different curry pastes have different strengths. You don’t want to overpower the seafood.
If you use green beans as the green vegetable, make sure you parboil and shock them in cold water before adding them to the pan.

Serves 4 generously.
1 (14 oz) can coconut milk ( about 1 2/3 cups)
1 to 2 tbsp yellow or red curry paste ( I used 1 tbsp)
1 1/2 cups fish stock
3 tbsp fish sauce (Nam Pla is a great one)
2 tbsp sugar
3 lemongrass stalks, each cut into 1/3’s and bruised with the flat of a knife
3 keffir lime leaves, (or regular ones if you can’t get keffir lime leaves) stalked and cut into very thin strips.
1/2 tsp turmeric
2 1/4 lbs butternut squash, peeled and cut into large, bite sized chunks
1lb 2oz salmon fillet, skinned and cut into large bite sized chunks
1/b 2oz peeled, deveined raw shrimp
Bok Choy or any other green vegetable of your choice
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish

Skin the thick creamy top off the can of coconut milk and put it into a large saucepan or Dutch oven with the curry paste, over medium heat.
Let it sizzle and, using a fork, whisk or wooden spoon, beat the cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish sauce, fish stock,  sugar, lemongrass, lime leaves and turmeric.
Bring to the boil then add the butternut squash. Cook on a fast simmer until the squash is tender, about 15 mins.

*  You can cook the recipe up until this part in advance, maybe leaving the butternut squash with some bite still in it as it will continue to soften as the pan cools. Either way, when you’re about 5 mins from wanting to eat, get ready to cook the seafood.

To the robustly simmering pan, add the salmon and shrimp. When the salmon and shrimp have cooked through, which will only take about 3 to 4 minutes, stir in any green vegetable you’re using – sliced, chopped or shredded as suits and push down into the sauce with a wooden spoon.
When the green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it.
Take the pan off the heat and pour the curry into a large bowl and sprinkle over the cilantro; the point is that the cilantro goes in just before serving.
Serve with more chopped cilantro for people to add to their own bowls as they eat and some plain Thai jasmine or Basmati rice.

 

Asian flavors · Curry · Do-ahead · Gluten Free · Vegan

Butternut squash curry with garbanzo beans (chickpeas)

Belinda1 Comment

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I am a curry freak, but don’t always want a meat curry. This is such a fabulous vegetarian alternative that you will cook many times.

Serves 4
1 tbsp sunflower or vegetable oil
2 tbsp Thai yellow curry paste     (I buy this brand on Amazon.com and it lasts for months in the fridge. Actually, I have a red, green and yellow curry from the same brand.)  You can also use 3 tbsp of the curry paste if you like really spicy. It’s worth playing around with it.

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2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 green cardamon pods
1 tbsp mustard seeds
1 piece of butternut squash,peeled and cubed in 3/4″ inch pieces, weighing about 2lbs
8 fluid ounces vegetable or chicken stock
15 fl oz can coconut milk
15 oz can garbanzo beans, drained and rinsed
2 large limes
A large handful fresh mint
naan bread or steamed rice , to serve

Heat the oil in a saute pan, then gently fry the curry paste with the onions, lemongrass, cardamon pods and mustard seeds for 2 to 3 minutes until fragrant.
Stir in the butternut squash and coat in the paste, then pour in the stock and coconut milk.
Bring everything to a simmer, add the chick peas, then cook for about 10 minutes or until the squash is tender.
The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside.
Just before serving, tear the mint leaves up, then bring to the table with the lime wedges and rice or warmed naan breads.

 

Asian flavors · Poultry · Soup · Whole30 compliant

Tom Kha Gai. The world’s best soup!

Belinda

This is one of my “desert island” foods. I am absolutely addicted to this soup and these flavors. The bright, clean taste of lime, ginger and cilantro and the exotic coconut milk and red curry paste is divine.
Red curry paste is available online on Amazon and this particular brand is the best and will keep in the fridge for months. They also have green and yellow pastes. I have all three on the go all the time.
If you don’t have the Keffir lime leaves, then use lime zest, but I highly recommend you go out and buy a Keffir lime tree and keep it in a pot. There is nothing like the flavor of those leaves.

1 tbsp coconut oil
2 tbsp grated fresh ginger
1 stalk lemon grass (pound the white ends to release the flavor)
2 tsp or more, of red curry paste
4 cups chicken broth
3 tbsp Thai fish sauce (Asian section in supermarket)
1 tbsp coconut or palm sugar. (optional)
3 (13.5 oz ) cans coconut milk
1lb chicken breast sliced thin
1/2 lb fresh shitake mushrooms, sliced
2 tbsp fresh lime juice
2 Keffir lime leaves, very finely chopped, or the zest of 1 lime
1/4 cup chopped fresh cilantro
salt, to taste

Heat the oil in a large pot over medium heat.
Saute the chicken pieces till done, add the ginger, lemongrass and curry paste and cook, stirring for 1 minute.
Stop,    inhale,    the aroma!
Slowly pour the chicken broth over the mixture, stirring cnstantly.
Stir in the fish sauce and coconut sugar and simmer for 15 minutes.
Stir in the coconut milk and mushrooms and cook and stir until the mushrooms are soft, abut 5 mins.
Stir in the lime juice, and zest or finely sliced (julienned) Keffir lime leaves.
Season with salt, garnish with cilantro.

Serve!

Baking · Do-ahead

One-bowl sticky lime and coconut drizzle loaf

Belinda

 

This is an incredibly easy recipe as you throw everything into one bowl. The flavors send you straight to the Caribbean and it’s very moist and sticky. You will love this one!

4 oz butter, softened
6 oz self raising flour
1 tsp baking powder
6 oz golden caster sugar, or superfine sugar
2 large eggs
Half a 400g can of coconut milk (use the other half for the icing)
finely grated zest of 2 limes (use the juice for the icing)

For the icing and decoration
 Remaining coconut milk
8 oz golden caster sugar or superfine sugar
finely grated zest 1 lime plus the juice of all three limes

Heat the oven to 350 F
Line a 2lb loaf tin with baking parchment.
Tip all the cake ingredients into a large mixing bowl, then beat until completely combined and the mixture drops off the spoon.
Tip the mixture into the loaf tin, then smooth the top with the back of a spoon.
Bake for 40 mins until golden and firm to the touch.
While the loaf is baking, make the icing and sugar.

To make the icing;
Tip the coconut milk and 6 oz sugar into a saucepan. Boil for 5 mins until syrupy and you see the bottom of the saucepan when you stir.  Stir in the lime juice and set aside.
Meanwhile, crush the remaining sugar with the lime zest until you have a damp green paste and set aside.
When the loaf is cooked, remove from the oven and pour the icing a little at a time, waiting for the cake to absorb it before adding more.
By the time all the icing is used, it will be coming up the sides of the tin.
Leave everything to cool.
To serve, carefully remove the loaf from the tin, sprinkle with the lime sugar and cut into pieces
 

Asian flavors · Do-ahead · Gluten Free · Meat

Thai-style lamb shanks

Belinda

 

These succulent shanks of lamb are subtly flavored with coconut milk and Thai spices and baked until meltingly tender.

Serves 4
4 lamb shanks
1 x 14 oz can coconut milk
1 tbsp vegetable oil
18 fl oz vegetable, lamb or chicken stock
2 large onions, finfely chopped
3 tbsp chopped fresh cilantro
2 tbsp Thai green curry paste
salt and pepper
2 tbsp chopped fresh lemon grass
1 tsp ground cumin
1 tsp ground coriander

To garnish
fresh cilantro leaves or finely sliced chili
finely sliced scallions  or wedges of lemon

Preheat the oven to 400 F
Place the lamb shanks in a roasting tin and roast for 40 minutes, turning them halfway through the cooking.
Lift out the lamb shanks, drain off all the fat, then transfer to a casserole dish or Dutch oven in which they fit snugly.
Lower the oven temperature to 350 F.
Heat the oil in another pan, add the onions and saute until light golden.
Add the curry paste, lemon grass, cumin and coriander and stir fry for 1 minute.
Add the coconut milk, stock and chopped fresh cilantro.
Pour this mixture over the lamb shanks, cover and cook in the oven for 2.5 hours until the meat is very tender.
Check the seasoning of the sauce.

To serve, place each lamb shank in a warmed shallow serving bowl.
Spoon over some of the sauce and scatter with fresh cilantro leaves and any other garnish you fancy.
Serve with Thai jasmine rice and a steamed green vegetable such as bok choi.

 

Baking · Do-ahead · Grains

Chewy, healthy flapjack bars

Belinda

 

Instead of buying cereal bars, these are so much more tasty and nutritious.
They keep in an airtight container for up to 4 days, but you won’t have any left after 1 day.

Makes 12 bars
10 oz jar apple sauce
4 oz (1/2 cup) ready to eat dried apricots, chopped
4oz (3/4 cup) raisins
2oz (1/4 cup) raw sugar
2oz (1/3 cup) sunflower seeds
1oz (2 tbsp) sesame seeds
1oz (1/4 cup) pumpkin seeds
3oz (scant 1 cup) rolled oats
3oz (2/3 cup) self raising wholewheat flour
2oz (2/3 cup) desiccated (dry unsweetened) coconut
2 large eggs

Preheat the oven to 400 F
Grease an 8 inch square shallow baking pan and line with baking parchment.
Put the apple sauce in a large bowl with the apricots, raisins, sugar and the sunflower, sesame and pumpkin seeds and stir together with a wooden spoon until thoroughly mixed.
Add the oats, flour, coconut and eggs to the fruit mixture and gently stir together until evenly combined.
Turn the mixture into the greased tin and spread to the edges in an even layer.
Bake for about 25 to 30 minutes or until golden and just firm to the touch.
Leave to cool in the tin, then lift onto a board and cut into bars.

** Allow the baking parchment to hang over the edges of the pan, this makes it easier to remove the bars from the pan.

Baking · Chocolate · Do-ahead · Nuts

The “Hello Dolly” bars

Belinda

These are very sweet but oh so good and oh so easy!

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 or 2 (12 oz) packages chocolate chips
2 (6 oz) packages butterscotch chips
1 (3 oz) package dessicated coconut
1 cup chopped nuts  (walnuts are nice)
1 can Eagle Brand condensed milk

Melt 1/2 cup butter in a 9 x 13 pyrex dish.
Sprinkle 1 1/2 cups graham cracker crumbs over the butter, mix and press to form a crust in the bottom of the pan.

Sprinkle the chocolate chips, butterscotch chips, coconut and chopped nuts evenly  over the crust.
Pour 1 can Eagle Brand condensed milk over the top.

Bake at 350 F for 30 minutes.
Cut into squares. The recipe makes about 36 squares and may be refrigerated before cutting – they become VERY hard, so you might need a pizza cutter or a very sharp knife!