Showing posts with label coconut. Show all posts

Sweet, Spiced Cauliflower and Carrot Dal with Homemade Flatbreads


Approximate prep time: 40 minutes (1 hr with flatbreads)/ Serves 3-4

Since changing my diet I have absolutely loved making dals and curries. They are the perfect hearty meal; one my meat-loving boyfriend will not complain about feeling hungry afterwards. He actually made these flatbreads, and they went perfectly with this dal. You can of course buy naan, roti, etc. to pair with the dal. I personally think a bread is much better suited than say rice, but that is entirely up to you! My perfect curry is spicy but also has hints of sweetness. Cardamom is my favourite spice and it pairs perfectly with the creamy coconut and the sweetness of the apricots. If you are worried about the price of the spices I suggest trying an Indian supermarket. Alternatively, you can buy the ground spices for cheaper. When heating the ground spice through, they will not need as long. Of course the whole spice is better and worth the investment if you plan on cooking more curries in the future. Other than making the curry paste and the bread, this curry and very simple and quick to make.



 Ingredients 

 dry spices
1/2 tsp coriander seeds
half a cinnamon stick
1/2 tsp cardamom seeds
1/2 tbsp cumin seeds
2 cloves
a pinch of chilli powder

2 cloves of garlic, peeled
1 yellow onion, chopped roughly
a thumb sized piece of fresh ginger, peeled
6 dried apricots (or other dried fruit such as raisins or dates)
2 large carrots
1 cauliflower, cut into florets
200g of spinach
400ml (1 can) of coconut milk
250ml of water
200g of red lentils, rinsed
salt and pepper

flatbread (makes 8) Based on this recipe
250g of white or wholemeal flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp of flavourless oil
120ml of water
60ml of milk (non-dairy or regular)

Preparation 

  1. Make the dough of the flatbread according to the recipe provided, set aside. 
  2. On a medium-low heat, heat through the dry spices until lightly toasted and/or fragrant.
  3. Add the dry spices to a coffee grinder, high-speed blender (such as NutriBullet) or pestle and mortar. Ground into a fine powder. 
  4. On the same heat, dry fry the apricots, ginger, onion and garlic until lightly toasted. 
  5. Add the fresh ingredients (above) into the mortar/grinder/blender and grind into a fine paste. 
  6. In large saucepan on a medium heat, add a splash of the coconut milk. Add the spice mixture and stir constantly. Once heated through, add the carrot and cauliflower. 
  7. Coat the veg with the curry paste. Add the lentils, the rest of the coconut milk and the water.
  8. Stir well, cover and let simmer for 15-20 minute or until the vegetables and lentils are tender. 
  9. In the meantime, fry the flatbread in a lightly oiled pan until golden brown on each side. It should take 1-2 minutes on a medium-high heat. 
  10. Add the spinach to the dal and stir through until wilted. Season with salt and pepper. 
  11. Serve with the flatbread. If the flatbread have gone cold simply pop in the toaster. 
  12. Enjoy! 
baking bread coconut
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Coconut Dhal with Crispy Onions


Lentils are extremely filing and a healthy addition to any diet. They are high protein, iron, phosphorous, copper and dietary fibres (folate and manganese). Their texture can put some people off, but they are really are great for absorbing flavour making them versatile and appropriate for many types of cuisine. This recipe is great as a side to chicken, fish or roasted vegetables. Alternatively, you can have it as is or with some naan or other flatbread.



Serves 4 / Approximate cooking time 30 minutes

Ingredients 

 250g red lentils
300ml water
400ml coconut milk
1 chilli, deseeded or with seeds depending on your liking
1 tsp turmeric
1 tsp curry powder
a handful of fresh coriander, roughly chopped
2 tbsp mustard seeds or powder
2 medium tomatoes, roughly chopped
2 medium onions, 1 finely sliced and 1 finely chopped


Preparation

  1. On a medium/high heat sauté the chopped onion and tomatoes in a medium sized pot or deep dish pan. 
  2. Once the onions and tomatoes have softened, add your spices. Stir through. 
  3. Add the lentils, coconut milk and water. Allow to simmer for 20 minutes or until the lentils are tender. 
  4. Fry the remaining sliced onion in some oil until crispy and golden brown. Stir the coriander.
  5. Top the lentils with the onion and serve. 
  6. Enjoy! 

*This recipe is adapted from "Coconut dhal" from 101 Global Dishes: Classic Dishes from Around the World originally from recipes appearing in Olive Magazine. 
coconut coconut dhal crispy onion
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Frosted Mocha Squares Topped with Coconut



These sweet treats are a traditional Swedish dessert known as Mockabitar or Kärleksmums, which translates to "mocha bites" or "love treat." Whatever you call them though, they are delicious! I love the combination of chocolate and coconut, which is very popular in Sweden. The coffee in the frosting is what makes these mocha. The coffee does not really carry a strong flavour but boosts the chocolate flavour.

      Prep Time             Cook Time              Makes    
10-15 min 10-15 min Approx. 20

Ingredients 

 Mocha Squares

2 eggs
300g of sugar
150g of melted butter
150ml of milk
2 tsp of vanilla sugar or essence
450ml or 240g of  plain flour
3 tsp of baking powder
1.5 tbsp of cocoa powder

Frosting 

200g of powdered sugar
2 tbsp of melted butter
4 tbsp of coffee
1.5 tbsp of cocoa powder
2 tsp of vanilla powder or extract
desiccated coconut, to sprinkle on top

 Preparation 

 Mocha Squares 

  1. Preheat the oven to 200C or 400F. 
  2. Line a medium sized baking pan with baking paper. 
  3. Cream together the melted butter and sugar using an electric mixer or by hand. 
  4. Add the eggs, one at a time. Combine well into a smooth batter. 
  5. Add the milk, whisk in again. 
  6. Sift in the dry ingredients (baking powder, cocoa powder and flour) and combine again. 
  7. Bake on the bottom shelf of the oven for 10-15 minutes. 
  8. Allow to cool completely for add the frosting. 
Frosting 
  1. Combine all the ingredients list above until smooth. Use an electric or hand mixer. 
  2. If it seems too runny you adjust the amount of powdered sugar. 
  3. Pour onto the mocha squares and smooth out using a baking spatula. 
  4. Sprinkle the coconut on top. 
  5. Cut into squares, serve and enjoy! 
cake chocolate coconut
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Easy! Coconut Crusted Salmon with a Spicy Apricot Dip


I was really craving some coconut shrimp, but unfortunately my supermarket was sold out. I decided instead to try coconut crusted salmon, and the experiment payed off! The coconut paired very well with the salmon and both were excellent with the dipping sauce. Baking the salmon also makes it a lot healthier than having fried shrimp. However, you can easily adapt the recipe by using shrimp instead and turning the shrimp half way through cooking to have equal crusted sides. 

Ingredients 

2 salmon fillets 
1 egg
20g of breadcrumbs
20g of desiccated coconut  
salt and pepper 
1 tbsp of flour 
1 pinch of salt 

Dip 

3 heaped tablespoons of apricot jam or preserves
3/4 tsp of chilli flakes
1-1.5 tsp of white wine vinegar 

Preparation 
  1. Preheat your oven to 200C fan. 
  2. Gently dab the fillets with a paper towel.
  3. Line a large oven dish with baking or parchment paper. 
  4. In a bowl or on a large plate, combine the breadcrumbs, coconut and salt. 
  5. Dip your salmon fillets on top a plate with the flour. Shake off the excess. 
  6. Dip again in egg (whisked) and then in to the bowl or plate with the coconut, breadcrumbs and salt.  
  7. Place your salmon on to the lined dish. 
  8. Bake in the oven for 12-15 minutes or until just opaque. 
  9. Combine the apricot jam, chilli flakes and white wine vinegar. Combine and the store in the fridge until the fish is done. 
  10. Serve the fish along side the dipping sauce and your choice of salad. I simply combined cucumber, edamame and tomato with a sprinkle of salt and pepper and a dash of lemon juice. 
  11. Enjoy :) 
apricot baked fish coconut
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