food for thought

by michelle

Posts Tagged ‘coconut

coconut and pineapple upside down cake

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Wonderfully caramelised ripe pineapple crowns this coconut cake.

Preheat your oven to 175ºC (350ºF) and grease a 20cm (8″) round, deep-sided cake tin. Peel and slice half a very ripe pineapple into thin slices. Heat 2 tablespoons of butter and 1 tablespoon of sugar in a large pan over medium-high heat and cook the pineapple slices for 3 minutes on each side or until lightly caramelised. Arrange them in the base of the prepared cake tin, overlapping them so no gap remains. In a bowl beat 200g (7 oz) of butter and 150g (5¼ oz) of sugar until fluffy and pale. Beat in 3 eggs, one at a time, then add 200g (7 oz) of plain flour, 2 teaspoons of baking powder, 45g (1½ oz) of desiccated coconut, 1 cup of milk, 1 tablespoon of lemon juice and ½ a teaspoon of vanilla extract. Mix to combine well. Spoon the mixture into the cake tin over the pineapple and bake for 50 minutes or until the cake tests clean. Cool in the tin before turning out.

* Adapted from a Jill Dupleix recipe on delicious.com.au.

Written by michelle picker

August 13, 2017 at 5:25 am

lamb in coconut milk

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Introduced to the South American cuisine by African slaves, coconut is used widely in Brazil and the Andean countries. This recipe, adapted from Maria Baez Kijac’s The South American Table comes from the Pacific Coast of Columbia.

lamb-in-coconut

Trim and dice 450g (1 lb) of lamb. In a heavy pan, heat some oil and butter over medium heat and seal the lamb in batches. Remove it from the pan and add 1 large diced onion, an equal amount of diced red pepper and diced celery plus 6 cloves of finely diced garlic. Cook until the onion is soft then add a generous pinch each of ground allspice and cayenne pepper. Return the meat to the pan with 2 tablespoons each of chopped parsley and coriander (cilantro), 1 tablespoon of dark brown sugar and 1½ – 2 cups of boiling water (just enough to nearly cover the meat). Cook over low heat, covered, for 1 to 1½ hours until the meat is tender. Stir in 1 cup of coconut milk and season with salt and freshly ground black pepper to taste. Cook for 5 minutes then serve with rice.

Vegetable salads with vinaigrette dressing are very popular in South America, the vegetables changing with the seasons. Here’s the one I served.

salad

Written by michelle picker

August 26, 2016 at 6:01 am

ice cream terrine

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I chose Asian flavours for this pastel creation, once again inspired by Jeni’s Splendid Ice Creams. The advantages of this ice cream terrine are that it’s prepared ahead of time, easy to keep servings to an even size and it looks attractive too!

ice-cream-terrine

The three flavours I made were guava and tamarind, salted coconut and kaffir lime leaf. For the guava and tamarind I used canned guavas. Measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry with 6 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ½ of a cup of sugar and 2 tablespoons of glucose (in Australia I use this in place of light corn syrup). Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. Place the drained guavas, 3 tablespoons of softened cream cheese and ⅛ of a teaspoon of salt in a food processor and process until smooth. Combine with the hot milk mixture until smooth. Add concentrated tamarind paste 1 teaspoon at a time to taste. Churn, spread evenly into a plastic-lined terrine mould and freeze until firm. For the salted coconut flavour measure 2 cups of coconut milk using 2 tablespoons of it to make a slurry with 5 teaspoons of cornflour. Add 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of glucose. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and stir in the cornflour slurry then return to the heat and allow to thicken. In a bowl whisk 3 tablespoons of cream cheese with ¼ of a teaspoon of salt. Whisk in the hot coconut mixture until smooth. Taste for salt and add more if necessary. Cool, churn and spread into the terrine mould over the guava and tamarind ice cream. Freeze until firm. Finally, for the kaffir lime leaf flavour, measure 2 cups of milk and remove 2 tablespoons of the milk to make a slurry with 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of glucose. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. In another bowl whisk 3 tablespoons of softened cream cheese with ⅛ of a teaspoon of salt. Pour in the hot milk mixture and whisk until smooth. Now crush 10-12 fresh kaffir lime leaves into the hot mixture and allow them to steep as the mixture cools. When ready to churn strain out the lime leaves and add a few drops of green food colour. Spread the ice cream into the terrine mould and freeze until firm. When ready to serve, remove the terrine from the mould and cut it with a sharp knife dipped into hot water.

mint and honey syrup cake

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Mint seems to be my theme at the moment. This cake could follow a Moroccan or Middle Eastern meal. It is of medium density, very moist and goes wonderfully well with yoghurt. Enjoy it with a glass of mint tea.

mint-and-honey-syrup-cake

Preheat the oven to 150C (300F). In a food processor beat 115g (4 oz) of softened butter with 250g (8¾ oz) of sugar until creamy. Alternately add 4 large eggs, 185g (6½ oz) of self-raising flour, 185g (6½ oz) of dessicated coconut and ½ a cup of Greek-style yoghurt until everything is incorporated. Pour into a prepared cake tin and bake for 1½ hours. While the cake is baking combine 180 ml  (6 fl oz) of water, 170g (7 oz) of sugar and 1 bunch of coarsely chopped mint in a saucepan and bring to boil, making sure all the sugar dissolves. Remove from the heat and allow to cool. When the cake tests clean remove it from the oven and raise the oven temperature to 180C (350F). Using a skewer make holes all through the cake. Strain the syrup and discard the mint leaves then pour the syrup evenly over the cake and allow it to soak in. In another saucepan combine 70g (2½ oz) of butter, 170g (7 oz) of honey and 170g (7 oz) of slivered almonds and heat just enough to combine. Spread this mixture over the cake and return the cake to the oven. Bake for a further 15 minutes or until golden brown. Cool in the tin.

mint-and-honey-syrup-cake-piece

Written by michelle picker

June 9, 2013 at 6:50 am

flourless pineapple ginger coconut cake

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A truly tropical combination.

To make this cake you will need 200g dried pineapple, ½ cup palm sugar, 1 tablespoon grated fresh ginger, 2 cups almond meal, 2 cups dessicated coconut, 5 large eggs, ½ cup light sour cream, 2 teaspoons of baking powder and 1 teaspoon ground ginger. Boil the pineapple, grated fresh ginger and palm sugar in 1 cup of water until soft, adding water when necessary. When the pineapple is cooked there should be hardly any liquid left. Allow to cool. Preheat the oven to 180C (350F). Combine everything in a food processor and process until reasonably smooth. Place in a prepared cake tin and bake for 45 minutes or until the cake tests clean. The cake will be quite solid and moist.

Written by michelle picker

April 27, 2012 at 3:41 pm

coconut cake

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Wonderfully full of coconut, this was a fitting finish to an asian meal and might just be the easiest cake I’ve ever made!

To make it, grab a bowl and add 1 cup of dessicated coconut, 1 cup of self-raising flour (or plain flour with 2 teaspoons of baking powder), ¾ of a cup milk (or soy milk for a dairy-free version) and ¾ of a cup sugar. Mix everything together and bake in a ring pan or loaf tin at medium heat for 30-40 minutes.

Written by michelle picker

June 5, 2011 at 12:52 pm