Sunday, 29 July 2012

ᄋ cocoloco

coconut is an amazing thing
the water contains electrolytes which calm
an irritated digestive system
the oils within the flesh are 'good' oils
these strange nuts are a challenge to crack
but SO worth it, once you've got the knack of
getting the flesh out!

fresh coconut macaroons

you will need ....

250g fresh shredded coconut
2 egg white
¼ teaspoon cream of tartar
30g ground almonds
1 teaspoon vanilla extract
75g caster sugar
a pinch of salt

preheat the oven to 170〫c/ gas 3
line some baking sheets with greaseproof or
silicon paper
beat the egg whites until a little bubbly
then add the cream of tartar and beat until peaking
keep whisking and add the sugar a teaspoon at a time
until glossy and swirly
add vanilla, salt, almonds and coconut
fold gently until mixed
pile mounds of this mix onto the prepared trays
it should make about 8
{each mound about the size of a tangerine}
bake for 20 minutes until the edges start to brown
cool on a wire rack
we drizzled ours with melted dark chocolate
and they were divine!

Sunday, 8 July 2012

℺ berry picking

our veg patch isn't thriving too well with
the inclement UK weather
but the strawberries and raspberries 
are loving it!
after a friend tweeted that she was making
a cherry almond clafoutis, I was inspired to
make a strawberry raspberry cake along
a similar line

red red berry cake

you will need ....
200g plain flour
1½ teaspoons baking powder
pinch of salt
100g softened unsalted butter
200g sugar
1 egg
120ml milk
a teaspoon of vanilla extract
demerara for sprinkling
some fresh strawberries or raspberries
or both!
preheat the oven to 180c/ gas 4
line and grease an 8" springform tin
sift all the dry ingredients into a large bowl

in another bowl cream together the butter and sugar
until light and fluffy
add the egg and mix well
stir in the milk and vanilla extract
add the wet ingredients to the dry
mixing well but gently
pour into the prepared tin
press in the strawberries and raspberries
then sprinkle lightly with demerara

bake for 1 hour or until golden and cooked through
cool on a wire rack 
delicious with a scoop of vanilla icecream I reckon!

Friday, 6 July 2012

ↀ sweet enough

sometimes I get a taste for savoury 
this recipe was an experiment
and I'm rather pleased with the result
and it's possibilities ....

cheese & oregano cake

you will need ....
320g plain flour {I used half wholemeal /half white}
half a teaspoon salt
1 tablespoon baking powder
a good grinding of black pepper
100g grated cheddar
2 eggs
200ml milk
60ml olive oil
1 good dollop of wholegrain mustard
a pinch of dried oregano or lots of fresh

preheat the oven to 180c/ gas 4
line a loaf tin with baking paper
place all the dry ingredients into a large bowl
and use a whisk to mix them and add air
stir in the grated cheese and oregano
mix the eggs, milk and mustard 
and olive oil together
then pour onto the dried ingredients and
mix until combined
put the mixture into the lined tin
bake for about 50 minutes
until golden and skewer comes out clean
tasty with cream cheese and tomatoes!
thinking this recipe would be good with any herb
and caramelised onion
it's a light alternative to bread
perfect for picnics!