Cooking recipes: coconut

Showing posts with label coconut. Show all posts

Tuesday, April 15, 2014

Healthy Baking Savoury Rosemary Coconut Cookies

After this healthy Ragi-Ginger cookie, Ive been wanting to try out a savoury version using my favourite herb, rosemary. Rosemary features in one of my all time favourite cookies, the Rosemary Shortbread, but thats very heavy on butter. This is my attempt to feature rosemary in a healthier cookie. Ive used black pepper and lemon zest to give a flavour boost. Desiccated coconut along with rice flour gives these a nice light texture. These are perfect for those who are trying to avoid sugar, or as holiday gifts for people who dont have a sweet tooth, or simply because you are fed up of too much sugar in the holiday season. Try this healthy cookie and let me know how you find it!

Recipe for Savoury Rosemary Coconut Cookies
Makes 24
Time taken - Under 30 minutes

Ingredients
1/2 cup all purpose flour
1/4 cup ragi flour
1/4 cup rice flour
2 tbsp milk powder
1/4 cup dessicated coconut
1 tbsp finely chopped fresh rosemary
1 tsp ground black pepper
Zest of one lemon
3/4 tsp baking powder
3/4 tsp salt
3 tbsp cold butter, cut into small pieces
3-4 tbsp cold milk
1 tbsp crystal sugar

Method

Preheat the oven at 180° C.
Keep a baking tray ready, lined with silicone mat or a greased tin foil or parchment paper.
In a large bowl, mix all the ingredients except butter and milk, until well combined.
Add the butter pieces and with finger tips rub the mixture together until it feels like bread crumbs
Add milk 1 tbsp at a time and knead gently till it comes together like a dough.
Divide into 24 equal balls, rolling each between lightly greased palms.
Lightly press into a disc and place on the lined baking tray, leaving some space between each disc so that theres place for cookie to expand.
Sprinkle a few crystals of sugar on top of each cookie. This is optional. You could stick a rosemary leaflet on each cookie instead.
Bake for 12 mins or until the tops turn lightly golden. Remove on a wire rack and cool. The cookies will crisp up on cooling. Save in airtight container.

You can substitute rosemary with fresh or dried thyme for a different flavour.

Monday, April 7, 2014

SANDRAS COCONUT MILK RICE PUDDING over RASPBERRY CINNAMON PUREE

An elegant and luscious twist
to a classic dessert ~ Its superb!

Servings: (6)
Prep: 15 Mins. |
Bake: 1 Hr. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
2 cups cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 teaspoon vanilla extract
Pinch of fine-grain kosher salt
1 (13.5 oz. can) coconut milk
½ cup whole milk
½ cup raisins

***Raspberry Cinnamon Puree:
2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup frozen raspberries

METHOD

Preheat oven to 350 degrees. Prepare a 9x9x2 casserole dish by spraying it with baking spray.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, nutmeg, and kosher salt. Gradually add the coconut milk, and whole milk; whisking to combine. Fold in the rice and raisins; mixing to combine. Pour into a prepared 9x9x2 square casserole dish. Place casserole inside of a larger baking pan. Pour hot tap water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding). Bake for 1 hour. Remove casserole from water and place on cooling rack, letting it stand for 10 minutes to set before serving.

Meanwhile, whisk together all the puree ingredients, except the raspberries, in small saucepan over medium heat until sugar and cornstarch are dissolved. Add the raspberries and constantly stir with wooden spoon until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring. Carefully pour the hot mixture into a blender and remove center of lid. Place a clean kitchen towel over the hole of the lid, and puree until smooth, and then strain through a sieve using a spoon to push the puree through to remove most of the seeds. (Please use a cheesecloth to strain the puree instead if you want to remove all of the seeds.)

To serve, spoon the raspberry sauce onto serving plate, and dampen an ice cream scoop with tap water (to prevent sticking) to scoop a mound of rice pudding on top of puree (see above photograph). – Enjoy!

Saturday, March 29, 2014

Coconut Milk Corned Beef and Cabbage Irish American Thai Fusion is Going to be Huge in 2011!

Whenever I travel in Thailand, I always make it point to seek out each citys Irish-American neighborhoods so I can enjoy a steaming bowl of coconut milk corned beef and cabbage.

Okay, so Ive never been Thailand, but if there are any Irish-American neighborhoods, and if they do have corned beef available, they may possibly make something vaguely similar to this. If not, thats fine, since I wasnt really trying to make a Thai dish anyway.

I was craving corned beef and cabbage recently, but the thought of doing the same old New England "boiled dinner" had me yawning. I tried to think of some new, interesting braising liquid, and thats when I remembered Ive never had something stewed in coconut milk that I didnt like.

Since I had no previous experience to go on, I was pretty conservative with the ingredients in general, and the red curry in particular. That said, I was really happy with the results. The coconut milk gave the broth a subtle sweetness and richness not present in the classic brew.

Its my hope that those of you trying this will be sharing any additions the rest of us may find interesting. I think a little cilantro or basil would have worked, as would the addition of small eggplants, or bell peppers.

Now, how does a Vietnamese banh mi sandwich made with the leftovers sound? Enjoy!

4 pound corned beef brisket (do not add the spice packet to the recipe!)

1 (15-oz) can coconut milk

1-2 teaspoon red curry paste (I used a Taste of Thai brand red curry paste, and their products are found at most large grocery stores that stock an ethnic foods aisle.)

1 tablespoon fish sauce

2 tablespoon tomato paste

2 bay leaves

1 teaspoon ground coriander

1 quart water

1 onion

2 rib celery

2 carrots

1 pound potatoes

1/2 small green cabbage

View the complete recipe

Thursday, February 13, 2014

Coconut Rice Thengai Sadam

Coconut Rice

Ingredients

Cooked Rice- 3 cups

Fresh Coconut( shredded)- 1/2 cup

Green chilli( finely chopped)- 3 nos

Curry leaves- few

Cashew nuts- 20 nos

Chana dal- 1 tbsp

Urad dal- 1 tsp

Mustard seeds- 1 tsp

Oil- 2 tbsp

Salt to taste

South Indian Coconut Rice

Method

Fry the cashew nuts in oil, until golden brown on medium heat and set aside.

Heat oil in pan when hot add the mustard seeds.

When the mustard seeds crackle add the chana dal and urad dal and fry until they turn brown.

Reduce the heat to medium and now add the chopped green chilli, shredded coconut, fried cashew nuts, curry leaves and cooked rice to the pan.

Season the rice and coconut mixture with enough salt, stir well and increase the heat.

Stir the rice for 2 more mins and remove pan from heat.

Serve hot Coconut Rice with papad.

Thengai Sadam

This Coconut rice is a idle Lunch box recipe.

Monday, January 27, 2014

Potato coconut pudding

Potato coconut pudding

Ingredients

Boiled potatoes 1/2kg
Eggs 4
Coconut milk 2cups
Brown sugar 1/2cup
Almonds 50g
Raisins 50g
Vanilla essence a few drops
Saffron 1small box

Method:-

Boil 1/2lg potatoes, peel and allow to cool.In a food processor chop together the potatoes,2 cups coconut milk,1/2cup brown sugar,4 eggs, a few drops of vanilla essence, and the saffron.When a paste like mixture is formed pour it out into a bowl and mix with soaked raisins.
Transfer the mixture to an oven proof dish , sprinkle 50g almonds on top and bake at 180C for 15- 20 minutes .When golden brown in color, remove from the oven and serve.

Friday, January 17, 2014

Coconut Creme Cake

This is a most delightful, refreshing cake! A rich and creamy layered dessert made with seasons best strawberries. This recipe is my own creation.

Ingredients:

6 large eggs
1 cup sugar
2 tbs honey (optional)
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract

Cream:
2-3 cups blended strawberries
1 can coconut
Sugar to taste
1 tsp vanilla extract

Preheat oven to 325F.

Whip eggs with sugar until fluffy, about 8 min.

Add honey.

Mix flour with baking soda and powder.

Mix in flour by hand.

You can use any baking dish. Use butter or oil for baking pan.

Bake about 30-40 min depends on the stove. Check if its spongy in the middle then its ready. Let it cool.

Refrigerate coconut cream for a few hours or overnight.

Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes.