Saturday, April 25, 2009

Baking with Coconut Milk


Recently I made the recipe below. The pictures were nice, but I was in a rush, and my raspberries were thawed. That had the effect of coloured batter and wet bits in the cake. I have my freezer away from our usual home. The raspberries pictures were a day old in the fridge, I used those too. However, I thoroughly enjoyed eating the cake. It tasted like raspberries and cream. It was all very exciting. If you are not keen on cakes with butter in them because of heartburn or whatever, try coconut milk. I haven't tried more than one recipe though.

I decided a month or two ago that coconut is one of those tastes Australians appreciate. I noticed today that the cake can be toasted. I didn't try that.


Raspberry & Coconut Loaf

1 3/4 cups desiccated coconut
1 1/2 cups coconut milk
1 cup caster sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
1 2/3 cups self-raising flour
1 cup frozen raspberries
pure icing sugar, to serve

Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.

Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.


Here are some more recipes that include coconut milk. They look delicious! Especially since I recently tried a sweet impossible pie from a fund raising book that is old, but still popular.




My family like their baking racks in the oven differently to what I would like them, so my cake grew through the rack. It was a bad time of day to be baking. I had to stay home to wait for it to cook too, while the others went somewhere.




Thursday, April 23, 2009

Cooking Right Along


I have some meals left over because of the left-overs of pasta my visitors left us, that helped a lot while we were busy during the holidays last week. Back to school again. Not moved in spent some nights on blow up beds and a divan. I did make the coconut loaf which is a couple of posts back. This is my picture, maybe more of the loaf later.

Thursday ~ Fettucine Carbonara
Friday ~ Bacon & Potato Salad
Saturday ~ Spaghetti Bolognaise
Sunday ~ Bacon, Zucchini & Lemon Spaghetti
Monday ~ Moroccan Mince & Rice
Tuesday ~ Tuna Casserole
Wednesday ~ Pumpkin & Red Lentil Soup
Thursday ~ Sausage Casserole
Friday ~ Pork Mince with Brussels Sprouts
Saturday ~ Pork Mince Stroganoff
Sunday ~ Pork Chow Mein
Monday ~ Bacon & Mushroom Penne
Tuesday ~ Pork Cassoulet
Wednesday ~ Cream of Cauliflower Soup

Saturday, April 18, 2009

Melinda Schneider "Courageous"



I was watching a video by Melinda Schneider this morning on the top 30 on CMC. It wasn't this video, but it is nice too. It was called Still Here.

Thursday, April 9, 2009

Loaves & Fishes

Fish by Alfred Gockel


In no particular order here is my menu. I swapped some recipes last week, so will repeat the ones we didn't make. I mistake was made with the Asian green identification so we have have that meal again too. I found today that none of the local shops carry canned lentils now. Perhaps the one to the west of me does. It will be too far from my new house, unless I go there occasionally and stock up. That is why perhaps my menu has been fairly unchanged lately the number of ingredients available to me is dwindling. I did notice two shops seem to carry different meat to what they usually have. I will have to investigate that further. It may have just been for Easter, and I didn't look in one shops frozen section. They only get meat once a week, or did, and freeze any over.

Thursday ~ Smoked Cod & Mashed Potatoes
Friday ~ Tomato & Chipolata Hotpot
Saturday ~ Pasta with Sausage, Rosemary and Tomato Sauce
Sunday ~ Chops, Chips & Greek Salad
Monday ~ Spicy Red Lentil & Pumpkin Soup
Tuesday ~ Chilli Con Carne & Rice
Wednesday ~ Spaghetti Bolognaise
Thursday ~ Red Curry Beef & Bok Choy
Friday ~ Pea & Ham Soup with Kranskys
Saturday ~ Honey & Ginger Pork
Sunday ~ Tuna Casserole
Monday ~ Curried Brown Rice & Lentil Salad with Chorizo
Tuesday ~ Moroccan Sweet Potato, Carrot and Chickpea Soup
Wednesday ~ Cream of Cauliflower Soup

You may have read on my other blog how I had to change days when my fruit & bread arrived as the company cut the days down from four to two. At my newer house the days are the opposite days and I can have my favourite day back. Well, after Easter.

Wednesday, April 8, 2009

Using Fresh Raspberries & 5 Cup Cake


Last Saturday my kids picked the raspberries that are growing at our new home. You can read about it here. We got a few more the next day. The first ones were washed and put into the freezer. My daughter wanted to bake something to take to the new house as during the year making lunches that people wanted to eat when we went there for the day got harder. Originally I started to stay home because of a netball commitment.

She baked these on Monday. She used a very nice large wild apple as well, she thinks they taste nice, the apples, and they do.

I remember her calling me from the other house asking for raspberry recipes. I did a search. She then she particularly wanted baking recipes. I found one I want to make too when I get the ingredients. It is similar to the 5 cup cake mentioned on the other Belinda's blog. Belinda's cake is so quick to make it is ready before my oven heats up. I make mine with sultanas as a friend suggested.

Anyway, this new recipe is not exactly in cups like the 5 cup cake. It is also a quick mix, the added extras are an egg and vanilla. The milk is coconut milk instead of fresh milk. I usually have some in the pantry, but haven't at this time.


Raspberry & Coconut Loaf

1 3/4 cups desiccated coconut
1 1/2 cups coconut milk
1 cup caster sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
1 2/3 cups self-raising flour
1 cup frozen raspberries
pure icing sugar, to serve

Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.

Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.



My daughter put the other printed recipes together with some wool. Here are the links:

Raspberry & Apple Teacakes
Frozen Yoghurt Lollipops
Chocolate Raspberry Ripple Cake
Baked Berry Custards
Christmas Brownies
Quick Chocolate Cakes
Banana and Raspberry Bread
Berry Yoghurt Bake
Raspberry Buttermilk Muffins
Raspberry Sour Cream Tea Cake
Jam Roll Charlotte
Raspberry Cheesecake Brownies