Monthly Archives: May 2020

Coconut and Apple Cake

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This is my first cake recipe with fresh coconut, coconut oil, and apple as well as spices from Sri Lanka.
I was very happy with the way it came out! The apple retained some crunch, and it was full of delicious fresh coconut flavour.
INGREDIENTS
3 cups any sweet apple (peeled and diced)
1/2 lemon (juiced)
3 cups flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp ginger powder
1/2 tsp cloves powder
100g walnuts (roasted and chopped)
3 eggs
1/4 plain yogurt
1 cup coconut oil
1 tsp vanilla essence
For the caramel coconut
1/2 cup brown sugar
3 tbs hot water
1 cup freshly scraped coconut
1/2 tsp cardamom powder
Pinch of salt
Butter Caramel sauce
100g soft butter
1 cup brown sugar
1/4 cup double cream
1 tsp vanilla essence
METHOD
For the cake
  • Heat the oven to 180*
  • Line a baking tray with baking parchment
  • In a bowl mix lemon juice and apple, and keep on one side
  • In another bowl mix all the dry ingredients together (flour, sugar, baking powder, salt and spices)
  • Mix the wet ingredients together in another bowl (eggs, oil, yogurt and vanilla essence)
  • Combine both mixtures together with the apple
  • Transfer mixture into the lined baking tray, and bake for 40 minutes
For the caramelised coconut
  • heat the pan with the brown sugar and caramelise lightly
  • then add the hot water and cardamom powder, coconut and salt and cook on a low heat until the syrup absorbs into the coconut
  • remove from the heat and let it cool
For the caramel butter
  • melt the butter in a pan and keep stirring without burning until light brown
  • then add the sugar mix and well on low heat
  • when the sugar and butter mixture starts to boil remove from the heat and add the cream and vanilla, whisking well
  • allow to cool
To assemble the cake
  • when the cake is ready to sandwich, separate it into two halves
  • spread one half with the caramel sauce and walnuts
  • put the other half on the top, and finish with the caramel topping and sprinkle over the caramel coconut and the rest of the walnuts

Ham and Cheese Croquettes

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Here is another of my healthy lockdown creations, made with a surprising ingredient – oats! Oats are a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants. Studies show that oats and oatmeal have many health benefits, including weight loss, lower blood sugar levels and a reduced risk of heart disease. I use oats as a breakfast dish for lots of customers at the hotel, but they make a very tasty and satisfying addition to these croquettes. They make a great snack or appetiser, and also work well as finger food.

 

INGREDIENTS
1 cup porridge oats
1 cup chopped cooked ham
1 1/2 cups hot water
1 vegetable stock cube
4 tbs chopped spring onion
4 tbs grated hard cheese ( any, but I use parmigiana)
5 tbs chopped parsley
3 tbs chopped onion
1 medium carrot (peeled and diced)
2 tbs olive oil
200g breadcrumbs
4 tbs plain four
2 egg whites
Vegetable oil for deep frying
Make a béchamel
2 tbs butter, 4 tbs flour, 1 cup cold milk
Melt the butter in a saucepan, add the flour, mix well and cook for a few moments. Remove from the heat and add the cold milk a little at a time until the sauce thickens. You will need 1/2 cup of béchamel for the recipe.
METHOD
Boil the water and dissolve the vegetable stock cube. Cook the porridge oats until they are cooked but not runny. Keep on one side. Heat the oil, add the onion and cook until soft. Then add the ham and raw carrot. In a bowl, mix all the rest of the ingredients together and add the béchamel a little at a time. Roll the mixture up with clingfilm (see photo) and keep in the fridge for one hour. Arrange three shallow bowls, one with the flour, one with the beaten eggs, and the other with the breadcrumbs.
Take out the rolled mixture and separate with a knife into even sized shapes as you like them. Coat with flour, then with egg wash, and finally with breadcrumbs. Fry until golden brown. Serve with garlic mayo and mustard.

Mung Bean and Coconut Lasagna

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This is my own creation, and it came out with quite a special flavour. Simply add coconut milk and boiled mung beans. Instead of meat you can use only vegetables if you’re looking for a vegetarian dish.
INGREDIENTS
300g mince meat of your choice (chicken/pork/beef)
300g mung beans (green gram) (soaked overnight and then boiled)
2 tins (800g) chopped tomato
1 onion (chopped)
3 garlic cloves (chopped)
3 bay leaves
2 sprigs thyme
3 tbs parsley ( chopped)
150g cheddar cheese
75g Parmesan cheese
6 lasagna sheets
3 tbs butter
3 tbs olive oil
3 tbs flour
2 cup coconut milk (fresh or powder)
1 tsp mustard paste
Salt and pepper
METHOD
Heat the pan, add meat and  cook for about 10 minutes.  When meat is cooked, remove the fat. Boil the mung beans (green gram), mix with the meat and keep on one side. Heat a pan, add olive oil, garlic and onion and sauté. Add chopped tomato, bay leaf and thyme and cook slowly until the sauce becomes thick and rich, then add the salt and pepper.  Check the seasoning, remove the bay leaf. Grate both cheeses and mix with the chopped parsley. Then combine the tomato sauce with the meat and mung beans.
Melt the butter in a pan, add flour and cook until well combined. Remove from heat, add the milk little at a time and mix so there are no lumps. Add mustard paste and heat on low until you get a thick sauce. Remove from the heat, add salt.
Heat the oven to 180*. In an ovenproof dish spoon one third of the meat sauce into the dish, then cover with some fresh lasagna sheets then the coconut sauce. Sprinkle some cheese. Repeat until you have 3 layers of pasta. Cover with the remaining sauce, sprinkle the top with the remaining cheese. Bake for about 30 to 40 minutes until the top is bubbling and lightly browned.