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Posts Tagged ‘coconut’

As you can imagine, I had hoped that winter would be on its way out by our return from Europe last week. Sadly, it wasn’t so. Temperatures, although slightly warmer were still not showing signs of spring. And Facebook was of no help, throwing into my face, a year that the crocus’ were out and the lily of the valley was growing in thickly. No, spring has not sprung — that damn groundhog lied, again.

During these colder days, I like to eat soup so I’ve been creating new flavours since our return. I cobbled together a version of this recipe just before we left and JT liked it so much he asked for it upon our return so I got out my measuring tools and recreated this tasty dish for posterity. To me, lentils have always been paired with warm South Asian spices, more like curries, which we adore but I wanted something different. This soup comes together quickly and is thick and luscious enough to make a meal on its own. It has some nice comforting flavours of roasted garlic and cumin with a beautiful fresh hint of kaffir lime leaves and coconut. I didn’t have time to source fresh Kaffir lime leaves so I used the dry stuff, if you use fresh, you may wish to cut it back a bit, they are meant to be a background note. The lentils purée up creamy and smooth and make a gorgeous luxurious soup. I will serve this at an upcoming dinner party, I know it will be a hit.

Some crispy rice crackers would have made a nice side for this dish.

Thai Inspired Lentil Coconut Soup

A KitchenInspirations Original Recipe

Makes about 1.25 L soup

Ingredients:

  • 15 mL coconut oil
  • 130 g sweet onion, chopped
  • 15 mL puréed, roasted garlic
  • 5 mL cumin
  • 8 kaffir lime leaves (mine were dried)
  • 300 g red lentils, rinsed and picked through
  • 1 L chicken stock, or vegetable stock
  • 250 mL coconut milk
  • salt, to taste

Directions:

  1. Heat the coconut oil in a Medium Dutch oven. Sauté the onions until translucent. Add the roasted garlic and stir until fragrant.
  2. Add the lentils and stir to coat. Dust with the cumin and cook until fragrant.
  3. Add the kaffir lime leaves and the chicken stock and cook until lentils are soft. Remove the kaffir lime leaves.
  4. You can run an immersion blender through the soup, leaving a few chunks for texture or entirely creamy or you may leave it soupy.
  5. Garnish with toasted coconut.

Notes:

  • I usually remove 250-500 mL of the chunky soup and purée the remainder until smooth and creamy and then I add back the chunky bits for texture.
  • Lentils generally thicken as they sit so you may wish to add a bit more stock or coconut milk depending on your preference for the thickness and how long it sits before serving.
  • America’s Test Kitchen recently mentioned that a sprinkle of baking soda on onions as you sauté them will reduce their acidity and make them caramelize quicker. I have been using this technique since I saw it.
  • When I prepped for Anjum Anand, she had me toast the cumin quite a bit, but for me, toasting until fragrant is enough.

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Lime and Matcha Cheesecake

You may recall that last week I posted a recipe for homemade ricotta from buttermilk and sour cream, well this is what the ricotta became and it was delicious! It was a cake I made for our dear friends Rae and Mon when they invited us for dinner one night in June. Check out the notes, I give some very good tips on how to bake a cheesecake without it cracking!

Lime and Matcha Cheesecake

A KitchenInspirations Original Recipe

Makes one 23 cm cheesecake

For the Crust:

  • 175 g graham cracker crumbs
  • 50 g butter, melted
  • 35 g coconut sugar
  • pinch of cinnamon
  • 10 g unsweetened coconut
  • 1.5 g lime zest (about 1 lime)

Directions:

  1. Preheat the oven to 350° F.
  2. Line the bottom of a 23 cm springform pan with parchment grease it well including the sides.
  3. Line the outside bottom of the pan with foil tightly. Cover the outside of another, slightly larger pan with foil so that it is water resistant.
  4. Combine all of the above crust ingredients and mix until well coated with the butter. This step may be done in a food processor.

Press into the prepared smaller pan and bake for 20 minutes. Cool completely.Decorate with lime zest, matcha powder, coconut and thinly sliced limes.

For the Cheesecake:

  • 150 g granulated sugar, divided
  • 4 eggs, separated
  • 300 g buttermilk, sour cream ricotta (recipe)
  • 120 g sour cream
  • 3 g lime zest (about 2 limes)
  • 50 mL lime juice (~2 limes)
  • 15 g AP flour (check weight)
  • 5 g matcha powder
  • pinch of salt

Directions:

  1. Preheat the oven to 325° F.
  2. Beat the egg whites with 50 g of sugar until stiff shiny peaks form.
  3. Beat the egg yolks with 100 g of sugar until they are thick and pale.
  4. Add the ricotta and greek yogurt to the egg yolk mixture and then add the lime juice and zest and beat until well blended.
  5. Sift the flour and matcha powder into ricotta mixture.
  6. Finally, fold the beaten egg whites into the ricotta mixture until well blended. Spoon into the chilled prepared crust.
  7. Set the pan into the slightly larger pan with the bottom covered in foil, and set both into a tall-sided roasting pan and pour just hot water into the roasting pan so it goes about half-way up the sides.
  8. Bake for 45 minutes to 1 hour or until the centre doesn’t jiggle when gently shaken. Turn the oven off, allow to cool in the oven undisturbed. Once cool, refrigerate until ready to serve.
  9. Decorate with lime zest and matcha. Serve with lime infused whipping cream or with blueberries.

A deliciously flavoured, baked cheesecake.

Notes:

  • I always beat my egg whites first so that I don’t need to wash my mixer whisk attachment.
  • To prevent cracking while baking and cooling:
    • Set the 23 cm springform pan into a slightly larger, springform pan with the bottom covered tightly with foil to double ensure water-tightness and insulate the sides so that the outside bakes at the same rate as the inside.
    • Set both pans into a high-sided roasting pan.
    • Fill the roasting pan (not the larger springform pan) with hot water to about the middle height of the springform pans.
  • Step 3 and 4 may be done in a large food processor, which will result in a smooth cheesecake, otherwise, the ricotta curds will add some texture to the cake.

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Recently I purchased too many strawberries because they were 3 packages for three dollars! We ate most of them, but I had one package left over that I needed to do something with. My dear cousin and her family were scheduled to come for dinner and they had requested vanilla ice cream for dessert so I decided to make a strawberry sauce as a garnish; who doesn’t love home-made strawberry sauce?

Strawberry Sauce

A KitchenInspirations Original Recipe

Makes 300 mL

To print the recipe, please click here.

Ingredients:

  • 340 g strawberries, hulled and roughly chopped
  • 47 g coconut sugar
  • 3 mL freshly squeezed lemon juice

Directions:

  1. Stir the ingredients together in a heavy saucepan. Cook over medium heat until sugar dissolves, then bring to a boil. Reduce heat to a simmer and simmer for 3 minutes.
  2. Lightly blend with an immersion blender, leaving some bits. Cool. Refrigerate or freeze until required, bring to room temperature before use.

A quick and easy recipe if you have too many strawberries.

The bits of strawberries in this sauce, sets it apart from the store-bought strawberry sauces.

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We had a Super Bowl party in early February and I made the usual suspects but I also wanted a slightly healthier and vegetarian version of the traditional Buffalo wings. I have made Buffalo cauliflower in the past but it never really met my expectations achieving the crunchy coating I had hoped for, so I put it on the back burner. Then in January, I started thinking about adding texture to the florets in the form of breading. I tested this recipe with panko with regular flour and the crispy rice cereal with coconut flour and to be honest, in a blind taste-test, JT voted for the crispy rice cereal and coconut flour version. The coating has a great crunch and being made of crispy rice cereal and coconut flour, it is also gluten-free. Vegans may use chia seeds instead of the eggs for the binder.

Crispy Buffalo Cauliflower “wings”

Ingredients:

  • 60 g coconut flour
  • 2 eggs, whisked well
  • 120 mL water, plus
  • 120 g crispy rice cereal, hand crushed
  • 15 g Buffalo chicken spice mix
  • 15 g dehydrated onion flakes
  • 15 g granulated garlic
  • 5 g sea salt
  • ~750 g Cauliflower, cut into 2-bite pieces
  • Non-stick spray

Directions:

  1. Pre-heat the oven to 425° F. Line a large baking sheet with parchment paper
  2. Place coconut flour, eggs whisked with water, and crispy rice cereal into three separate medium-sized, deep bowls.
  3. Add 15 g of Buffalo spice mix into the crushed crispy rice cereal and mix well.
  4. Take one cauliflower floret at a time and dip into the coconut flour first, then the egg and lastly the crispy rice cereal and coat well. Lay each cauliflower floret (flat-side down) onto the parchment-lined baking sheet. Continue until all of the cauliflower is coated with the rice-breading. You may need to add a bit more water to the egg mixture as the coconut flour tends to thicken it up.
  5. Bake for 20-30 minutes or until cauliflower is cooked but not too soft (test with a cake tester, there should be resistance when poked through).
  6. Drizzle with Buffalo-style sauce, if using.
  7. Serve hot with blue cheese dipping sauce.

Ingredients for Buffalo-style sauce:

  • 65 mL melted butter
  • 15-30 mL honey (to taste)
  • 50 mL hot sauce

Directions:

  1. Combine all three ingredients in a small pan and heat slowly to a boil and boil for 3 minutes. Drizzle lightly over the baked cauliflower.

Notes:

  • I find the best results are achieved using dry cauliflower (wash and spin-dry then lay out on a clean dishcloth for 20-30 minutes).
  • You will need to coax the coconut flour into the cauliflower crevices.
  • If you are trying to be healthier, omit the Buffalo sauce.
  • This dish is best served right out of the oven, as the crispy rice cereal eventually gets a bit soggy, particularly with the Buffalo sauce on it.
  • I puréed leftovers with vegetable stock into a smooth soup and JT could not stop raving about it.

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Is it a cake, fruit custard or pie?

I was invited to a BBQ at the marketing firm I work with and, of course, I couldn’t go empty handed! I spotted Lorraine’s recipe for an apple cake she made for Mr. NQN’s birthday and was immediately intrigued. Everyone loves cake and everyone loves apples (I hope) so I dove in head first and made her lovely cake. I modified the recipe to be gluten free (I didn’t know everyone at the BBQ and wanted to be safe and inclusive) and I used coconut sugar instead of superfine white sugar and increased the apple volume because I bought 5!

Thanks Lorraine for this tasty inspiration.

One of those peeler gizmos would have come in handy.

It’s really more apples than cake.

I made JT a tester.

The Imposter Apple Cake with Salted Coconut Caramel Sauce

For the original recipe on Lorraine Elliot’s beautiful blog, please click here.

Makes 1 cake, 20 cm (8 inch) diametre. Serves 6-8.

Please click here to print this recipe.

Ingredients:

  • 5 medium apples (about 750 g, I used Galas)
  • 3 eggs, room temperature
  • 100 g (2/3 cup) super fine coconut sugar
  • 150 mL (5 oz) milk
  • 30 g (2 tbsp) butter, melted and cooled
  • 120 g (3/4 cup) gluten free flour
  • 1 tsp cinnamon
  • Pinch of salt
  • 50 g (1/2 cup) slivered almonds, toasted (reserve until ready to serve).

Directions:

  1. Preheat the oven to 350° F (170° C).
  2. Line the bottom of a 20 cm (8 inch) round cake pan with parchment and spray generously with non-stick spray.
  3. Prepare a bowl with cold water and 2 tbsp lemon juice, set aside.
  4. Peel the apples and slice very thinly using a mandoline. Immerse the slices into the cold lemony water.
  5. Combine the eggs and sugar and beat until thick. Add the milk and melted butter and beat until well combined.
  6. Sift the flour, cinnamon and salt and add to the wet ingredients. Beat just until combined and lumps are gone.
  7. Drain the sliced apples and dry slightly. Fold the apple slices into the batter to coat well.
  8. Pour into the prepared pan and bake uncovered for 50-55 minutes or when a cake tester comes out clean.
  9. Cool completely before serving.
  10. Top with toasted almonds when serving.

Ingredients for Salted Caramel Sauce

Makes 200 mL (3/4 cup) caramel sauce

  • 90 g  (3/4 cup) coconut sugar
  • 1/4 tsp lemon juice
  • 5 mL (1 tsp) water
  • Good pinch of sea salt
  • 125 mL (1/2 cup) 18% cream
  • 20 g (heaping tablespoon ) butter

Directions:

  1. Heat cream and salt in a microwave proof container until very hot but not boiling, set aside.
  2. Combine coconut sugar, lemon juice and water in a microwave safe container and mix well (I used a 250 mL (2 cup) glass measuring cup).
  3. Microwave sugar mixture for 1-3 minutes in 15-second intervals (45 seconds did it for me) until sugar bubbles up but does NOT BURN, sugar crystals should be completely dissolved and you should begin to see it turn to a darker amber colour.
  4. Remove and set on a dishcloth for 30 seconds or until it reaches the colour of dark caramel.
  5. Slowly pour in the hot milk, being VERY careful as this will bubble up, whisking to incorporate.
  6. Stir well and then add the butter and stir until completely dissolved. Serve warm or at room temperature.

The caramel sauce really makes this dessert.

Notes:

  • This is not a very sweet cake and therefore, the coconut sugar caramel sauce is perfect for it.
  • Want to jazz it up even more? Add a dollop of cream fraiche or whipped cream on top.
  • The original recipe put the almonds on top of the raw batter and bake it altogether, but I found that almonds went soggy after 1 day in the refrigerator so next time I make this tasty cake, I will not add the amonds until I am ready to serve (recipe has been amended with this change).

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When I was down in Florida with my dear friend, Kimberley from University, I mentioned that I had recently baked some killer cinnamon buns and she sighed. She is gluten intolerant but will splurge every couple of years on a Cinnabon with dire results, she explained that it’s never really as good to warrant the pain afterward. That is the precise moment I decided to create a gluten-free cinnamon bun that she would be happy to eat AND digest! This is the result of several tests, I hope you love them as much as we did!

Gluten Free Cinnamon Sticky Rolls

Print GF Cinnamon Rolls Recipe

Makes about 6 small cinnamon buns.

Ingredients:

  • 230 g (1 1/4 cup) gluten-free flour (I used this one)
  • 15 mL (1 tbsp) coconut sugar
  • 5 mL (1 tsp) cinnamon
  • 5 mL (1 tsp) baking powder
  • pinch baking soda
  • pinch salt
  • 30 mL (2 tbsp) cold butter
  • 125 mL (1/2 cup) buttermilk

Directions:

  1. Combine gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda and salt and mix well.
  2. Using a fork or pastry blender, cut in the cold butter to distribute evenly (may be done in a food processor).
  3. Sprinkle in the buttermilk and using a fork, bring the pastry together quickly to get a sticky ball of dough. On a lightly floured (with GF flour) board, knead a few times, but not enough to heat up the dough. Pat into a rectangle about 23 x 20 cm (9 inches x 8 inches).
  4. Preheat the oven to 400° F (200° C). See directions for the filling.

Ingredients for the filling:

  • 30 g (2 tbsp) unsalted butter, softened
  • 40 g (2 tbsp) brown sugar
  • 2 tbsp cinnamon

Directions for the filling:

  1. Combine the butter, sugar, cinnamon and mix well.
  2. Spread the filling over the rectangle to all four sides.
  3. Roll up the rectangle into a tight roll. Cut into 6 small rolls.
  4. Place cut sides down into a lightly greased oven proof pan. Bake for 15 to 20 minutes or until lightly golden. Cool slightly and remove with a spatula to a cooling rack.
  5. Drizzle with a little icing sugar and water mix. Serve warm or at room temperature.

A more biscuit-like pastry, these strongly-flavoured cinnamon rolls heat up beautifully and satisfy a cinnamon roll craving.

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PeaKaffirLime_First

A few months ago, one of my Chef FB peeps posted about a product she received called Mycryo®. I was intrigued, I had never heard of such a product so off I went to research it. The product is powdered cocoa butter and their website touts that it seals in flavour with fewer calories than pan firing in oil! How exciting is that?! I immediately thought of a few applications that release fluids quickly making it difficult to sear: Scallops, mushrooms, potatoes, and the list goes on! I HAD to HAVE it! So off I went to their website to see where I might purchase this unique product, and to my delight, there were quite a few stores. I made the mistake of not calling ahead to see if they had it in stock and I shuffled off to several stores (sigh, you know how I hate going to specialty grocery stores!) to track it down but was sadly disappointed, although I did make some other purchases so my trips were not entirely useless. I returned home, with a sunken heart and proceeded to call and email around but, I was not able to find it. What to do? My desire for this product had not waned, so I tweeted the Canadian company and they immediately responded and the next thing I knew, they sent me a full-size sample! Isn’t that lovely?

Mycryo

I’ve been using Mycryo® in my everyday cooking (I even transferred some to a small bottle to take to the cottage), although I haven’t had a blog worthy recipe before this one, it works just as they claim. I’ve tried Mycryo® with mushrooms, scallops, shrimp, pork shoulder (for pulled pork) and pork tenderloin (roast), oven roasted potatoes and sweet potatoes. It doesn’t splatter as much as oil does and that makes me happy because I don’t need to clean up a mess! Although, I must tell you that I haven’t had as much success with potatoes or sweet potatoes, but that may be due to the fact that I only have a small convection oven at the cottage, where I tried it. This recipe, however, works out perfectly with this unique product, the shrimp did not release any liquid, making a wonderfully crisp coating, just like deep frying but without the excessive calories.

PeaKaffirLime3

That shrimp is either enormous or that’s a very small bowl 😉!

Chilled Pea Soup with Kaffir Lime Coconut Milk garnished with Toasted Coconut Shrimp

A KitchenInspirations Original Recipe

Makes 1.25 L (5.5 cups)

Ingredients:

  • 25 g coconut milk powder (around 4 heaping tbsp)
  • 1 cup milk (I used 2%)
  • 1 cup water
  • 750 g frozen peas (about 1 lb)
  • 10 g dried Kaffir Lime Leaves (a good handful, use less if fresh)
  • 1 tbsp chopped cilantro
  • 10 g grated frozen ginger (about 1 tsp)
  • 2 cups vegetable stock or water
  • 2 tbsp lime juice
  • pinch of sea salt

Directions:

  1. Combine coconut milk powder with milk and water and blend with an immersion blender until well blended.
  2. Add the defrosted peas, dried kaffir lime leaves, cilantro, ginger and 2 cups vegetable stock (or water) to the coconut milk. Blend with an immersion blender until smooth. Strain through a fine sieve and add the lime juice, blend again briefly (see notes below).
PeaKaffirLime2

The soup tastes like summer!

Serving Suggestion, per person:

Ingredients, per person:

  • 1 large shrimp, entirely peeled (I hate to have to fish the shrimp out with my fingers to pull off the tail)
  • 1/2 tbsp AP unbleached flour
  • 1/2 tbsp egg white with a pinch of sugar or honey, whisked
  • 1 tbsp toasted coconut
  • 1/2 tsp Mycryo®*

Directions:

  1. To toast the coconut, Toss with 1/2 tsp Mycryo® and toast lightly in a small frying pan set aside to cool,.
  2. Dredge the shrimp in the flour and coat well. Next coat the shrimp with the egg white mixture. Then back into the flour and dip back into the egg white mixture (see notes). Then lastly,  coat the shrimp well with the toasted coconut, set aside. Continue until you have all of the shrimp prepared.
  3. Preheat the oven to 190° C (375° F). Lay shrimp on their sides onto a baking sheet. Gently sprinkle Mycryo® on side one, then flip the shrimp and sprinkle on side two. Bake for 3-5 minutes or until entirely opaque.
  4. Pour the chilled soup into a soup bowl, gently add the shrimp so that it remains visible (I may have propped said shrimp on an inverted bowl in the soup, food styling trick for photography ONLY!). Serve immediately.

Notes:

  • Obviously, to be vegetarian and vegan, omit the shrimp!
  • Substitute 1 cup coconut milk plus 1 cup water for the coconut milk powder and milk. To reduce calories, reduce the proportion of coconut milk to 1/2 cup plus 1 1/2 cup milk and 1 cup water.
  • To get more out of your soup, blend the remaining pulp from the sieve a few times adding only a little water or vegetable stock, press through a fine sieve each time and add to the main soup. I usually do this 2 or 3 times and the pulp is reduced about 1/2 to 1/4 each time!
  • Pulp broth: do yourself a favour and boil some water (I did about 500 mL or 2 cups) and pour it over the pulp, allow to sit until cooled and then strain it through a fine sieve (like a metal coffee filter) and reserve the liquid for your next soup. It packs a bunch of flavour and now you have stock from something that would have been compost! Compost the remaining pulp.
  • Refrain from adding additional sweetness to the soup until you have tasted the final product, I feel the peas should be sweet enough.
  • Other garnish options are:
    • Whipped coconut milk with toasted coconut.
    • 1 or 2 grilled shrimp per serving (just dust the dry shrimp in Mycryo® on both sides and put on a hot grill)
    • Toast some coconut and chiffonade some mint, dress each bowl.
    • a dollop of crème fraîche with some toasted coconut.

Disclosure:

Eva Taylor/Kitcheninspirations received 550 g container of Mycryo® by Mycryo® Canada free of charge; this recipe was developed by Eva Taylor for Kitcheninspirations, and the opinions expressed in this post are that of Eva Taylor/Kitcheninspirations.

nutrition

Nutritional facts based on 250 mL soup with 1 shrimp, approximately 26 g.

WWnutrition

WW tables based on 250 mL soup with 1 shrimp, approximately 26 g.

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