These mini coconut loves are loaded with coconut and also the flavours. This can be cut in to several small slices and serve for high tea or even for a brunch.You can bake them for school fairs or to give away for Christmas.
I love coconut as well as bread. I cant stop eating them when ever I make them. These small cakes can be done in small baking pans or loaf cases. If you cant find them make sure to use a larger tray leaving space to grow. If you are willing to buy them try online. I buy them online.
When you have time you can prepare the coconut mix and leave in fridge. It saves time. If you find it runny make sure to add a bit more coconut. Any way coconut absorb all the excess liquids in few minutes.
Gather everything close to you. if you are a daily sandwich user try preparing everything in small containers already prepared. Try putting absorbent papers under the tomatoes to drain excess liquid. Same can apply with cucumber. Avocado goes brown. Always cut them fresh. Lettuce needs to wash well to remove the mud off. Use a salad spinner to take the excess water out. Store well.
Spreads vary from person to person. You can use butter , margarine or can make with out any spread too. but the butter or margarine always keep it stopping becoming wet making a barrier on the bread. And also helps to give flavour as well as a crunchier crust when you toast them.
Meat always you choice. Sliced meat suits better than pulled meat in a sandwich. One thing is its easier to stack them. Even you can use the left overs from the roast.
As sandwich condiments you can use mayo, mustard, , pickles, relish, pesto etc………
Using the bread for a sandwich is up to you. I like dark breads or a mixer of white and dark together.You can stack the sandwich with several layers too. When I choose I always try to go for a better loaf or I make my own. Hope now you have a better Idea. So lets start…………..
These tiny little bows are really yummy. They are not very sweet. Thats why added icing on top. They are just right to go with a nice cup of coffee.
When you make them make sure to pack them in air tight containers or in bags to keep them fresh and crispy. You can keep them for about one week . If you like it more sweeter add some sugar in to the mix.
- 280g Plain flour
- 70g Corn Flour
- Pinch of salt
- 2 Tbsp. Sour cream
- 5 Egg Yolks
- 60g Butter
- 60ml Baileys Irish cream or fruit juice
- Add flours, butter, salt and mix well.
- While mixing add sour cream and egg yolks. Mix until all start combining.
- Next add the Irish cream and mix until a smooth dough ball forms.
- Divide the dough in to equal size pieces. Roll each dough piece in to a thin layer.
- Using a pasta cutter, or a knife cut in to strips.
- Then again cut across in to small rectangular shapes.
- Press ends to make a bow.
- Prepare and pack on a tray.
- Heat some oil in a pan or your deep fryer.
- When the oil is hot add a batch of bows in to it.
- Fry until golden brown.
- Drain on paper towels.
- After sprinkle some icing sugar on top.
- Serve with a coffee.
Flat Breads are so easy to make. Takes only few minutes. If you can mash the potatoes and make the filling when you are free , this is so simple to make on a busy week day. Just add the filling and making it flat only. As they are yeast free it comes nice and crusty.
You can add different flours and make it really healthy too. I added spelt whole meal flour and plain flour. You can use few spoons full of other flours to make it more healthy. Fillings can be done in your way with what ever in your fridge.
This will be good to keep a day or too in fridge to take to work or use it again. Will not be good in freezing.
Japanese cotton cheese cake is very soft and light like cotton. Its so spongy and something to look for. It has a kind of tangy flavour with a texture of a soufflé.
These cakes are very expensive to buy due to the labour charges . But if you do it by your self it will be the best cheese cake ever for a cheaper price too.. This cheese cake is completely different form the western cheese cakes.
When you work with egg whites make sure to beat until it holds the shape or the soft peak only. If you beat longer it goes stiff and make harder to mix and the whole cake will go wrong. Adding cream of tartar in to egg whites helps to stabilise the egg whites. If you have no cream of tartar don’t worry or replace it with a drop of vinegar. Vinegar gives the same effect as the cream of tartar.
The other steps are so easy and simple. You can use potato flour instead of corn flour too.
- 150g Caster sugar
- 6 Egg yolks
- 6 Egg whites
- Pinch salt
- 1 Tbsp. Lemon Juice
- Pinch Cream of tartar (optional)
- 100ml Milk
- 20g Corn Flour
- 60g Plain Flour
- 50g Butter
- 250g Cream cheese
- Prepare a baking tray (23cm x12cm)
- Put water in to a pot.
- Put a Pyrex or even a stainless steel bowl on it.
Add cream cheese and butter with the milk and leave to simmer. Make sure to whisk. Take out and leave aside.
- Whisk the egg whites adding sugar and cream of tartar bit by bit until it comes to a soft peak. If you don’t have any cream of tartar omit that.
- In to the melted cream cheese mix add the egg yolks and mix well. Then sift the flours in to it.
- Mix folding the flours and lemon juice with the cream cheese mix.
- After add the mixed cheese mix in several batches to the egg whites and fold well as described in the video.
- Pour the mixture in to well prepared baking pan and bake on 200c about 10 minutes and reduce the temperature to 135c and bake until a skewer inserted comes out clean.
Cool in tray 5 minutes and cool on a wire rack after taking out.
Recently I went out with some of my colleagues from my former workplace. We went to a very famous corner café in Melbourne. I got the chance to look at all the beautiful sweets and savouries. For a chef like me its always copy at least one from each. I copycat a sweet which I will soon upload. This is the one my two beautiful friends ordered. The beautiful vegetable stack To tell the truth my imagination turned out 100 times better than the one I saw. One small size of a stack like 2x4x3 slice was $8.50. The tray I made cost less than 15 dollars but worth like 100 dollars. Any way its all about labour cost.
When you do this slice , make sure to slice the vegetables thinly so you can have several colourful layers. First deep fry the egg plants and pat dry them well to take excess oil. You can do this step several days before and leave to absorb oil wrapped up in paper towels.
When you blanch the veggies make sure to do greens, pumpkins and carrots first. They don’t release colour to the boiling water. Next you can do the potatoes. If you wash the potatoes well the water will not go thick with the starch. That depends on the variety of the potatoes too. Add the beetroot lastly as it releases the colour. Make sure to pat dry al of the on paper towels to reduce releasing extra water in the slice.
If you are a vegetarian or a vegan omit the eggs and add like quarter cup of flour to almond milk or rice milk. As an option you can add fried tofu thinly sliced as a source of protein.
When you cool the slice completely it sets well and comes out nicely. This can be kept in fridge up to 4 days with out a problem.
- 8 Eggs
- 1 cup Milk
- 2-3 Table spoon plain flour
- 1 Cup Cheddar or mozzarella cheese
- 2 Large Egg plants
- 2-3 Large carrots
- 500g Pumpkin thinly sliced
- 500g potatoes thinly sliced
- 2 large salad onions sliced
- A bunch of greens
- 1 Beet root thinly sliced
- Wash vegetables.
- Slice them thinly as you can.
- Bring two litres of water to boil. Add a table spoon full salt in it.
- Blanch all the vegetables. (Read the description above to get the tips)
- Deep fry the egg plants
- Make the egg mix by adding the eggs, flour, milk together with some salt, & pepper.
- Spray a 12×8 inch baking tray.
- Preheat the oven to 200c.
- Start layering the vegetables. Make sure to add the cheese between with the egg mix.
- Top with the remaining egg mix and sprinkle cheese on top. Bake on 200c about 20-30 minutes or until the eggs set.
- Cool completely before cutting.