coconut

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Pumpkin, Potato & Peanut Thai Red Curry: More – Matt Preston

Super easy and delicious – Matt Preston makes cooking wholesome and delicious food easy.

 

More

Matt Preston

Published by Plum

RRP 39.99

Photography by Mark Roper

“Lawd luv a tray bake. Less washing up and loads of crusty burnished bits around the edges to pick at as a cook’s treat.” p202

1 tablespoon melted coconut oil
1 onion, cut into wedges
2 tablespoons Thai red curry paste
70 g (¼ cup) crunchy peanut butter
½ bunch coriander, leaves picked, stalks and roots cleaned and finely chopped
400 ml can coconut cream
2 tablespoons soy sauce or tamari
juice of 1 lime and  4 kaffir lime leaves
2 tablespoons coarsely grated palm sugar
1.2 kg butternut pumpkin, peeled, deseeded and cut into 5 cm pieces
3 large coliban potatoes, peeled and quartered lengthways
80 g (½ cup) salted roasted peanuts, coarsely chopped
2 tablespoons coconut flakes, toasted
steamed rice, to serve
SERVES 4

 

Preheat the oven to 200°C/180°C fan-forced. Heat the coconut oil in a flameproof roasting tin over medium heat.

Add the onion and cook, stirring, for 2– 3 minutes or until softened. Add the curry paste, peanut butter and coriander stalk and root and cook for 1 minute or until aromatic.

Stir in the coconut cream, soy sauce or tamari, half the lime juice, the kaffir lime leaves and sugar until well combined and bubbling.

Remove the tin from the heat. Add the pumpkin and potato and carefully toss until well coated. Place in the oven and bake for 1 hour or until the vegetables are tender and starting to char around the edges. Squeeze over the remaining lime juice, top with the peanuts, toasted coconut flakes and coriander leaves and serve with steamed rice.

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Post Script: Poh Bakes 100 Greats – Poh Ling Yeow

Poh Bakes_CVR

Poh Bakes 100 Greats

Poh Ling Yeow

Murdoch Books

ISBN: 9781743366264

 

Description:

‘I love baking so much I’ve been known to park myself in front of the oven to watch a cake cook, like television.’

 

Poh first fell in love with food by learning to bake as a nine year old – she remembers vividly her mum showing her the art of folding flour into her first sponge cake ‘just like so’ and the skill in lining a tin meticulously. Now, years after Poh’s meteoric rise to fame through MasterChef, and hosting her own television shows, Poh’s Kitchen and Poh & Co, she returns to her roots, with wooden spoon and mixing bowl in hand. Poh owns and runs Adelaide destination cafe and bakery Jamface, with her bestie, Sarah. She describes the Jamface baking philosophy as the love child between a Parisian patisserie and the Country Women’s Association. Here, she shares recipes for 100 of her favourite baked delights.

 

So take the afternoon off, fire up the oven, and join Poh in the meditative process of baking something truly great.

 

My View:
I think this has to be one of the best all round, accessible baking books of the year. It includes chapters on:

  • Savoury Starters
  • Bake Sale Beauties
  • French Fundamentals
  • Sweetie Pies & Tantalising Tarts
  • Oldies But Goodies
  • Thrills & Frills
  • Adventure Bakes
  • Trusty Tea Cakes
  • Must Knows.

 

Included in the 100 recipes are some of my favourite foods including:

*Hummingbird Cake

*Coconut Ice

*Pecan Cinnamon Scrolls

*Basic Nut Praline

*Bienenstich –Bee Sting Cake

*Turkish Delight

*Brioche Buns

*Baked Camembert with Thyme, Garlic & Red Wine

*Hero No Need Crusty Bread

*Smoked Salmon & Zucchini Slice….

 

And many many more. I am sure you will find your new favourite in this book J

 

PS and there is even a recipe for your favourite pet!

 

 

 

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No-Bake Poached Pear Flan with Lime Cream: The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall

Good Carbs Cookbook

Images and recipes from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall Murdoch Books RRP $$39.99 Photography by Alan Benson

 

No-bake Poached Pear Flan with Lime Cream

“Sometimes a traditional pastry crust just doesn’t do justice to a spectacular filling. This is one of those times. This no-need-to-cook food processor pastry is chock full of flavour, and is refrigerated so it can be prepared the day before. So too can the ‘creamy’ cheese filling. Each pear variety has its own personality in texture and flavour. Choose a mild and sweet variety with subtle, fragrant citrus notes – bartlett pear comes to mind.” p.224

 

No Bake Poached Pear Flan With Lime Cream

PREPARATION TIME: 30 minutes | COOKING TIME: 15 minutes | SERVES: 8

 

1 cup (65 g/2¼ oz) shredded coconut

100 g (3½ oz) hazelnuts or almonds

12 pitted soft dates, chopped

1 teaspoon finely grated ginger, plus
2 cm (¾ in) piece ginger, peeled

1 teaspoon ground cinnamon

4 medium pears

½ cup (110 g/3¾ oz) caster (superfine) sugar

2 whole star anise

1 small lime, thinly sliced

2 cups (500 ml/17 fl oz) soda water (club soda)

 

Lime cream 

¾ cup (200 g/7 oz) ricotta

½ cup (100 g/3½ oz) reduced-fat cream cheese

½ cup (130 g/4½ oz) natural yoghurt

1 teaspoon finely grated lime zest

2 tablespoons warmed honey

 

Line a 23 cm (9 in) flan (tart) pan with baking paper with overhanging sides to make it easy to lift the flan out. Put the coconut in a food processor and blitz until fine. Add the hazelnuts, dates, finely grated ginger and cinnamon and pulse to a fine-crumb texture. Don’t worry if it is a bit more coarse than fine.

Tip the mixture into a bowl and, using your hands, clump it together and press it evenly into the base and sides of the prepared tin.  Refrigerate for about 20 minutes, until firm.

Peel the pears, cut into thick wedges and remove the core (leave the stalk on for decoration if you like). Put the sugar, peeled ginger, star anise, lime and soda water in a large pan. Stir over medium heat until the sugar dissolves, then reduce the heat to low and drop in the pears.

Cover the pan and gently simmer for about 10 minutes, or until the pears are just tender. Remove the pan from the heat and leave the pears to cool in the liquor. Lift the pears out with a slotted spoon and drain well.

Whisk together the ricotta, cream cheese, yoghurt, lime zest and 1½ tablespoons of the honey until smooth and creamy. Spoon the mixture into the flan and arrange the pears on top. Brush the pears with the remaining honey.

 

 

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Little Coconut Cakes – David Herbert’s Best Home Cooking – David Herbert

David Herbert's Best Home Cooking

Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99

Little coconut cakes

Makes 12

 

Little Coconut Cakes

 

“This is another simple recipe, with the appealing combination of lime and coconut. The dry and wet ingredients are simply mixed together and poured into paper cases for baking. The whipped cream topping is delicious, but optional.

 

2 cups (300 g) self-raising flour 1 teaspoon baking powder

²⁄³ cup (150 g) caster sugar pinch of salt

finely grated zest and juice of 2 limes ²⁄³ cup (50 g) desiccated coconut

1 free-range egg

¾ cup (185 ml) coconut milk 100 ml sunflower oil

2–3 tablespoons flaked coconut, plus extra to garnish (optional)

whipped double cream, to serve (optional)

  • Preheat the oven to 200°C (180°C). Grease a 12-hole muffin tin or line with paper

 

  • Sift the flour, baking powder, sugar and salt into a large bowl, then stir in the lime zest and desiccated coconut.

 

  • Beat together the egg, coconut milk, oil and lime juice and pour this into the dry ingr Stir until just combined.

 

  • Spoon the batter evenly into the muffin holes, to about two-thirds full, and sprinkle with a pinch or two of flaked Bake for 20 minutes or until well risen and golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

If you like, top each cake with a dollop of whipped cream and a sprinkling of flaked coconut.” pp260-261

 

 

My Effort:

This was as easy and delicious as David says it is.

Little Coconut Cakes

                  Little Coconut Cakes