Lemon coconut cake YUMMMMM

Even Eva who doesnt like coconut (?!!) loved this. The only drawback to this cake is that it is so lekker you just want to eat it all in one go, so make sure you have plenty people to share it with!! The coconut milk keeps it really moist.

175g soft butter

200g witte basterdsuiker (hmm... No idea what this is outside of NL... Maybe use v fine granulated sugar?)

3 eggs

1,5 limes

50g dried coconut

200g flour

Baking powder

100ml coconut milk

Glazing:

50g soft butter

180g powder sugar

1 lime

Garnish with raspberries or edible flowers (or nothing)

Whip butter and sugar until crystals have completely disappeared (about 10 mins). Add eggs one at a time, keep whipping. Add dried coconut, coconut milk, pinch of salt and juice of 1,5 lime (i also added the zest). Fold in flour and baking powder. 

Butter and flour baking tray, pref. a square one of about 25cm (but a regular one works too). Add cake mix, put in 170 degree C pre-heated oven for about 30 mins (10 mins longer if it is a round tin). Cool down cake, then gently remove, flipping it upside down. 

For the glaze, mix powder sugar, juice of 1/6 lime (???!!! I did 1/2 lime and it was tasty) and 50g soft butter with a mixer. Spread out over the cake and let it harden. Cut into nice squares and garnish if you have anything, and if not just eat it up!!!! Super tasty. 

Pear, apple and goat's cheese tarte tatin recipe

The new: vegetarian pear, apple and goat's cheese tarte tatin recipe

By Alice Hart

Serves four to six

 

This is also fabulous made with all pears or all apples. Serve with a green salad. You’ll need a sturdy 25cm (10in) tatin dish or ovenproof frying-pan.

For the pastry
100g (3½oz) butter
200g (7oz) plain flour
100g (3½oz) vegetarian parmesan-style cheese, finely grated
1 egg, beaten
1 tbsp thyme leaves

For the topping
75g (2¾oz) soft light-brown sugar
50g (1¾oz) butter, cubed
3 tbsp sherry vinegar
2 tbsp chopped walnuts
1 tbsp thyme leaves
3 ripe but firm pears, peeled, quartered and cored
3 dessert apples, such as Braeburn, peeled, quartered and cored
50g (1¾oz) hard goat’s cheese, coarsely grated

Whizz the butter and flour in a food processor until they resemble fine crumbs. Add a pinch of salt and the grated cheese and blend for a few seconds. Follow with the egg and thyme and blitz again until it just comes together into a ball. Knead very briefly, shape into a disc and wrap in clingfilm. Chill for 20 minutes. Preheat the oven to 180°C/350°F/gas mark 4.

Gently heat the sugar in the tatin tin or frying-pan until it turns to liquid, swirling occasionally to melt it evenly. When the caramel is golden, turn up the heat slightly and add the butter and vinegar, allowing the mixture to bubble for a minute. Remove from the heat.

Sprinkle the caramel with walnuts and thyme then carefully (it’s hot!) arrange the fruit on top, peeled-side down. Pack it in concentric circles. Top with the goat’s cheese.

On a lightly floured surface, roll out the pastry to a circle a bit larger than your pan. Using a rolling-pin to pick it up, cover the fruit with the pastry, tucking in the edges.

Bake for 30 minutes, until the pastry is golden and the caramel bubbling at the sides. Leave to cool for 10 minutes. Using oven gloves, hold a plate (with a lip) tightly over the pan and flip the whole lot over. Remove the pan, pushing any dislodged fruit back into place if necessary. 

I have some pears and goat's cheese which need eating up so I'm going to try this out tonight. I can't imagine it won't be wonderful...

Flo's Sweet Basil Sweetcake

INGREDIENTS

Butter, for greasing the pan

1/2 cup (4oz) ricotta cheese, at room temperature
1/2 cup (4oz) cream cheese, at room temperature
1/3 cup (3 oz) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
 1/2 packed cup chopped fresh basil (& optional: add small amount of fresh tarragon)

2 tablespoons extra-virgin olive oil, for serving

Serving suggestion: assorted crackers

Special equipment: 4 1/2-inch diameter spring-form pan, about 2 1/2 inches tall

DIRECTIONS

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty aluminum foil.

Place the ricotta cheese, cream cheese and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk and salt, and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes.

Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.

Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers. Alternative: serve with tomato chutney and crackers.

Ginger Plum Tarte Tatin

Auntie Evelyn used to make Ginger Plum square, Jon's favourite but I've improved it a little...

Tarte tatin
115 gr/4 oz butter, chilled;  225 gr/8 oz plain flour [I only keep self-raising in the house]
pinch salt;  50 gr/2 oz caster sugar or 1/3 cup Splenda;
1 or 2 Tbls GINGER  [don't forget the ginger... I always do!]
1/2 x 5 ml tsp vanilla essence - ± - I like vanilla;  3 x 15 ml Tbl crème fraiche or fromage frais

Mix ingredients in Magimix, roll into a ball and put in fridge whilst you prepare the plums, preferably 1/2 hours.

Filling
3/4lb plums [about 6 or 7, depending on the dish you're using;

Marmalade, preferably Jon's;  Castor sugar

Grease a baking dish;
Halve and stone plums, preferably Victoria;
Arrange plums in tin and fill holes with marmalade.
Roll out pastry to fit baking dish and press onto plums, tucking ends in.

Bake 1/2 hr at 375ºF/190ºC/gas mark 5.

When cooked, turn out and sprinkle with castor sugar.

This gives you nice shiny plums.  I prefer to serve it pastry side up so it depends who's serving it as to which way up it goes!!

Very lekker, even if you don't like plums [which I don't]!

Agrodolce or Chocolate Venison Stew

The following recipe is for me, unless you or Quorn come up with an alternative to Venison. I need this recipe and want to store it somewhere safe so I don't have to spend weeks looking for it again!!

Agrodolce or Chocolate Venison Stew

1.5kg venison, cubed or cut into long strips

Marinade
400 ml/14 fl oz red wine;  3 Tbl red wine vinegar;  3 Tbl olive oil;  1 carrot, chopped;
1 lg onion, sliced;  1 celery stalk including leaves, chopped;  3 cloves garlic, crushed;
sprig rosemary, thyme; 4 sage leaves; 3 bay leaves; 1 tsp juniper berries, crushed;
1/2 (!) tsp black peppercorns, crushed

Casserole
3 Tbl olive oil; 100 gr/3 1/2 oz pancetta or streaky bacon, diced;  1 medium onion, very thinly sliced;  1 Tbl plain flour;  1 Tbl raisins;  1 tsp ground cinnamon;  1/2 tsp grated nutmeg;
salt & pepper;  1-2 Tbl pine nuts;  2-3 sq dark chocolate, min 60% cocoa

Put all the Marinade ingredients into a large bowl and stir well. Add the prepared venison, stir and leave in a cool place overnight, PREFERABLY TWO NIGHTS!

Remove the meat from the marinade and pat dry with kitchen paper. Strain the marinade and set aside.

Preheat the oven to 150ºC/300ºF/gas mark 3.

Heat the oil in a flameproof casserole dish and gently fry the pancetta until the fat runs and it browns a little.  Remove and set aside. In the same oil, brown the venison in batches to avoid overcrowding.  Remove and set aside.  Add the onion, season lightly and cook until soft.  Sprinkle in the flour until it absorbs some of the fat, scrapoing up the caramelised bits.  Add the reserved marinade and the raisins, bring to the boil, then reduce the heat and stir until the sauce thickens and no longer smells of alcohol.

Return the pancetta and venison to the casserole, leave it to bubble up, then add the spices, the salt and pepper.

Cover and cook in the over for 1 hr 30 mins, until the meat is soft enough to cut with a spoon. Add a little hot water every now and then if it looks as though it is drying out.

Toss the pine nuts in a dry pan over a low heat to toast.

When the meat is tender, stir in the dark chocolate and leave it to bubble up again until the sauce is thick and shiny.

Lentils with Squash and Feta

I took this recipe from the BBC's "Olive" magazine, which for the first time, has some useful recipes, especially vegetarian, some of which I hope to use at Christmas...

we tried this one last night and liked it very much, although we found the portions a bit skimpy. Recipe for 2:

100 g Puy lentils (I only had green lentils in my cupboard and they were very nice); 400 ml vegetable stock; olive oil;Butternut squash 200g;Red onion ½ finely sliced;Chili flakes a pinch; Ground cumin 1 tsp; Feta 50g crumbled; Parsley ½ small bunch

• Cook the lentils in the stock until tender about 15-20 min, then drain.
• Heat 1 tsp olive oil in a non-stick frying pan, add the squash and some seasoning, then cook gently for 5 mins.
• Add the onions and chili and keep cooking until squash is golden and tender, about another 5 mins.
• Add the cumin and stir through.
• Add the lentils and stir until combined.
• Stir in the parsley.
• Divide between two plates and scatter over the crumbled feta.

Per serving: 327 kcals, protein 18.1g, carbs 37g, fat 12.9, sat fat 4g, fibre 6.7g, salt 2.74g

Super delicious fruitcake

We have so many plums we can't keep up. I searched on google images to see which plumcake looked tastiest, and this is the one I chose. It turned out to be the best cake I have ever made!

The key to this cake is:

1) Don't use a mixer, but mix by hand (literally), or by spoon or by spatula.
2) Use the freshest of fruit. I used plums picked straight from the garden! But I am sure any other (fresh, sweet) fruit would work just as well.
3) Because it is made with 'kwark' (umm... fromage frais?) it is nice and light. 

(source) 

Supersnelle heerlijke pruimentaart of appeltaart

Wilde snel iets lekker bij de koffie hebben. Ik had nog kwetsen (kleine stevige blauwe pruimen ) liggen. Op internet gezocht en dit heerlijke recept gevonden. Smaakte voortreffelijk. Wij hebben de taart lauw gegeten, maar de is taart ook na een paar dagen nog lekker. In plaats van pruimen kun je ook appels gebruiken.

Bereidingstijd: 30-60 minuten

Ingrediënten

Deeg:
125 g boter + wat boter voor de vorm -
150 g suiker -
1 zakje vanillesuiker -
3 eieren -
1 theelepeltje gemalen kaneel -
200 g bloem + wat voor de vorm -
50 g maïzena -
2 tl bakpoeder ( je kunt ook zelfrijzend bakmeel gebruiken dan geen bakpoeder)-
150 gram kwark -
mespunt zout -

500 g pruimen of 4 - 5 appels

Hulpmiddelen

kom om te mixen -
springvorm van plm. 24 cm.

Voorbereiding

Oven voorverwarmen op 200 graden. Springvorm met boter invetten en met wat bloem bestrooien.
Pruimen in tweeën snijden en pit verwijderen. Of appels schillen, klokhuis verwijderen en in vieren snijden.

Bereidingswijze

Ingrediënten voor het deeg in een kom door elkaar mengen. Deeg in de vorm doen. Halve pruimen of appels over het deeg verdelen. Plm. 50 minuten bakken net onder het midden in de oven tot de taart mooi goudbruin is.

Serveertips

Bestrooi de taart met wat poedersuiker en geef er slagroom bij.