This is a recipe from Super Food Ideas magazine. I’ve had it for ages and a friend recently asked for the recipe, which prompted me to make this RASPBERRY AND COCONUT LOAF again. Very simple, will serve 8. This is what I had with lemon curd…
1 ¾ cups dessicated coconut
1 ½ cups coconut milk = 1 × 400g tin
1 cup caster sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
1 2/3 cups self-raising flour
1 cup frozen raspberries
pure icing sugar, to serve
- Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
- Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm × 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
- Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.
- Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.
It took longer to cook than the recipe says, about 1 hour 45 minutes ( I kept checking and because my oven is not the best, turning the pan in the oven).
From “The little book of stress” by Kaz Cooke.
Wear unnatural fabrics and wildly roll around on nylon carpet.
Make your own meditation tape using music and the sounds of nature: heavy metal, hyena roars, crocodile rattles and the noise of vicious aardvark attacks.
Drop off to sleep by trying identify your neighbours’ cars by the sound of the car alarms you set off just before retiring.
Sleep in your contact lenses, on hessian sheets.
There are days when things set you on the warpath and make your blood boil. It doesn’t happen very often to me. Actually, almost never. But today was one of those.
So I was in need of some serious “good mood” therapy.
Food did the trick!
First, I went to the Good Food and Wine show and stocked up on my favourite Tasmanian cheeses from Bruny Island Company.
Then, a late lunch.
There was also a lovely glass of Montepulciano.
And then, a sweet treat from Koko Black…
Cassis truffle, Florentine, and Ginger truffle.
My blood has cooled down and I’m almost at peace with the world again.
I’m not good at making things with pastry. Usually the pastry is undercooked or soggy and I hate blind baking. But as I was reading the June issue of Gourmet Traveller magazine, I saw this SILVERBEET AND GRUYERE TART recipe which seemed easy to cook. And I still had leftover silverbeet from cooking the quinoa, silverbeet and feta damper. So, voila! It worked!
The recipe says it serves 4 but you could serve 8 and have it with a side salad.
30gm butter, diced
1 tbsp. olive oil
1 leek, thinly sliced
1/2 bunch silverbeet, stalks thinly sliced, leaves coarsely chopped
1 garlic clove, finely chopped
finely grated rind of 1 lemon, plus lemon wedges to serve
2 tsp each coarsely chopped thyme, oregano and flat-leaf parsley, plus extra leaves to serve
1 sheet (375g) butter puff pastry
120gm Gruyère, coarsely grated
- Preheat oven to 200°C. Heat butter and olive oil in a frying pan over medium-high heat, add leek, silverbeet stalks and garlic and sauté until tender (2-3 minutes). Add silverbeet leaves, stir until wilted, then stir in rind and herbs, season to taste and set aside.
- Line a 23cm-diameter tart tin with pastry, trim edges, leaving a 1cm overhanging. Whisk eggs in a bowl, stir in Gruyère and silverbeet mixture, spread in pastry case, crimp edges and bake until golden and set (15-20 minutes). Serve hot or at room temperature.
I used 2 sheets of puff pastry to line the tin. I cooked the leek and silverbeet much longer than 3 minutes, until they were soft. The tart cooked for longer than the time indicated, until it was set and golden brown on the top.
And the herbs came from my garden!