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Archive for October, 2012

 

You will need

1 1/2 cups of self raisingĀ  flour

1 1/2 cups of shredded coconut

1 cup of caster sugar

1 cup of coconut milk

1/2 cup of white chocolate drops

3/4 cup of frozen raspberries

 

icing

1/2 cup of icing sugar

1/4 cup of coconut milk

2 tbsp lemon juice

(whisk until smooth)

1/3 cup of shredded coconut, toasted

(sprinkle on top of the icing when the cake is iced)

 

method

preheat oven to 160 degrees

In a bowl mix together with a fork – flour, coconut, coconut milk, sugar

When combined

Carefully incorporate the frozen raspberries and chocolate drops

pour into a brownie pan lined with baking paper

Bake for 50 minutes

Cool on a wire rack

Must be completely cool before you ice it

 

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The original recipe called for chicken… So I used diced lean pork


You will need

2 cups of Moghrabieh (giant couscous)

4 cups of boiling salted water

2 tbsp rice bran oil

500g diced chicken/pork

2 large onions, diced

100g sliced mushroomss

2 heaped tsp moghrabieh spice (from Oasis Bakery)

1 tsp sumac

1 tsp salt

1 tsp dried mint (not the same as fresh)

1 tbsp fresh chopped coriander – leaves and stalks

400g tin of chickpeas (drained and rinsed)

1/2 bunch fresh chopped parsley

 

In a pot of boiling salted water, boil the couscous until tender – 8 to 10 mins

Drain

In a large pan, heat the oil and sweat the onions until golden

add the mushrooms and cook through

remove from the pan

1 tsp of oil, brown the meat

When the meat is cooked through return the onions and mushrooms to the pan

Add the spices

Mix through the chickpeas, cooked couscous

Garnish with parsley

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Spicy Lamb Couscous

2 tbsp Rice Bran Oil

500g diced lamb

1 onion, chopped

2 garlic cloves, minced

2 tbsp fresh coriander – chopped leaves and stalks

1 tsp tumeric

1 heaped tsp hawaj (from Oasis Bakery)

1 heaped tsp ras el hanout (from Oasis Bakery)

1 tsp salt
400g can of whole tomatoes (including juice)

200g pitted kalamata olives

400g tin of red kidney beans or chick peas or bean mix (drained and rinsed)

2 large handfuls of fresh spinach leaves

2 cups of instant couscous

3 cups of boiling water

1 stock cube

Flaked almonds to serve

 

Method

Heat oil in a large saucepan

Sweat the onions until golden
Then add the coriander and garlic

Add the lamb and when brown add the spices and fry off

*don’t worry if it sticks to the bottom of the pan

When the meat is cooked through add the tin of tomatoes with the juice

Add the chickpeas or beans

Add the olives

Add boiling water and dissolved stock cube

As soon as the mixture comes to the boil – remove from the heat, stir though the spinach leaves, pour in the couscous

Put a lid on the saucepan and leave off the heat for 10 minutes

Serve on a large dish with flaked almonds and some fresh coriander

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image

1 cup self raising flour
1 cup caster sugar
1 cup shredded coconut
3/4 cup coconut milk

(Add chocolate icing and you have Bounty Cupcakes!)

mix everything together with a fork
Fill cupcake can 3/4 full

Preheat oven to 170 degrees Celsius
Bake for 25 minutes

Allow the cupcakes to cool property before icing

Chocolate icing for Bounty Cupcakes
Or a nice lemon syrup

Serve with fresh berries

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1 cup almond milk
1 teaspoon vinegar
Whip together and stand for 10 minutes
Whisk in
3/4 cup caster sugar
1/3 cup canola oil
2 teaspoons vanilla extract
When smooth, add:
1 cup self raising flour
1/2 cup of melted chocolate
1/2 cup of cocoa
1 bag of chocolate drops

Preheat oven to 170 degrees Celsius
Use an icecream scoop to fill the patty pans evenly 3/4 full
Bake for 25mins
Then cool on a wire rack

Vegan icing
1/2 cup soy cream cheese
1/2 cup icing sugar
1/3 cup cocoa powder made into a paste using 4 tablespoons of warmed almond milk

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