Friday Food: Coconut Rough Muffins

Coconut rough muffinI remember eating Golden Roughs as a child. They were milk chocolate and toasted coconut, shaped into a disc. It seemed quite big then, bigger than the palm of my hand, but since I haven't seen them for years, I expect they were much smaller. The toasted coconut ever so slightly poked up through the chocolate top. They were delicious. The new May Delicious has a no-waste cupcake/muffin baking section. MrsDrWho, who once thought she didn't like coconut, actually does. As she is on school holidays, I decided to bake some Coconut Rough muffins.

Serendipitously, I had everything except the shredded coconut, which was the no-waste item, and now I have left over shredded coconut which I need to use up: coconut inception!!!!

I followed the recipe exactly, although it made 16 rather than 12 muffins. I measure out cupcakes and muffins with an old-fashioned ice-cream scoop which I think is 1/4 cup. A cupcake is a cupcake, and I prefer to make 16 smaller, instead of 12 overflowing, cakes.

I can't taste the muffins, because they are chocolate, but they smell delicious. Oh and they are so easy to make, you can make them even if you are still recovering from a never ending cold.

 

 

Coconut Rough Muffins     makes 12-16

 

  • 300g self-raising flour
  • 175g caster sugar
  • 70g shredded coconut
  • 25g cocoa, I used Dutch processed cocoa
  • pinch of salt
  • 50g dark chocolate, chopped
  • 375ml buttermilk
  • 165ml sunflower oil
  • 1 egg

For the icing/ganache:

  • 150g dark chocolate, chopped
  • 125ml thickened cream
  • extra coconut for sprinkling

 

Preheat the oven to 180*C and line one or two muffin trays with paper cases: if you have two trays you can bake all the muffins at once, swapping and turning the trays half way through the baking time to help them cook evenly.

Put the flour, sugar, coconut, cocoa, salt and the 50g of chopped chocolate into a large bowl and whisk to smooth any lumps and combine.

Dry ingredients

In another bowl or jug combine the buttermilk, oil and egg. Again, whisk till combined. Make a well in the centre of the dry ingredients and add the wet. In hindsight I should have used a larger bowl. No matter. Mix gently to combine. Some people only mix their muffins 20 times, eg, I just mix them until all the ingredients come together and no more. It is important not to over-mix muffin batter.

Add wet to dry

Scoop the mixture into the paper cases and bake for 22 minutes. They are cooked when a skewer poked into the centre comes out clean. This is a very good recipe because I set an alarm for 22 minutes on my Ipad, and they were perfectly baked in the time allowed.

And bake and cool

Leave for a few minutes in the tray and then remove to a cooling rack until they are completely cold.

Icing ganache

To make the icing, which is chocolate ganache, put the 150g of chopped chocolate into a bowl and heat the cream to almost boiling point: I use the microwave. Pour the cream over the chocolate, cover and leave for a minute and then stir until smooth. When the ganache is cold, spread over the muffins and top with a little of the shredded coconut.

Coconut rough muffins

Perfect.


Friday Food: Chocolate Scotch Eggs

Scotch creme eggsTwo words, two weeks: head cold. We shall speak of this no more.

Yesterday I saw these Easter Egg Scotch Eggs on Lorraine's Not Quite Nigella blog. Excellent, I thought, easy and fun. And they are. I did change a few tiny details: I used Butternut Snap biscuits instead of Kingstons. Butternut Snaps are an oaty Golden Syrup biscuit, rather like an ANZAC, but without the oats. I used Mini Creme Eggs. My friends are experienced chocolate eaters, but I thought a large Creme Egg might be just a tad too much, even for them. The Creme Eggs proper look so much nicer when you cut them in half, but I made my Creme Egg bed and I had to lie on it. This makes 4 large Creme Eggs or a packet of small ones, which is 10.

I bought the "value" pack of TimTams and I used 9 biscuits, or 165g. The packets vary so much now, some are 180g, some 200g. I don't think it matters.

 

Chocolate Scotch Eggs

  • 165 - 200g TimTams
  • 65g Philadelphia cream cheese, softened
  • Cadbury Creme Eggs: 4 large or 10 small
  • 4 Butternut Snap/Kingston biscuits

 

Crush timtams

Crush the TimTam biscuits in a  processor or a plastic ziplock bag.  

Add philly

Then add the softened Philly cream cheese. Blend or mix till well combined: you should see hardly any white cream cheese streaks and it should be quite fine.

Crush butternut snaps

Crush the Butternut Snap/Kingston biscuits in the same way and place in a small bowl or ziplock bag.

Eggs!!!!!

I experimented using two different amounts of the TimTam mixture when covering the eggs: 2 teaspoons and 3 teaspoons. I think 3 teaspoons is the best, and there is enough mixture to cover the small eggs this way. I scooped out the TimTam mixture into portions and then moulded it around the Creme Eggs. I tried to remember which was the pointy end, but sometimes I forgot. It doesn't seem to matter.

And rolling

Once moulded, I smoothed out the eggs rolling them between my hands and then covered them with the Butternut Snap crumbs. I found I needed to press the crumbs on firmly.

Inside and out eggs

Refrigerate till firm and then eat!! Of course keep these in an airtight container and I think they are best eaten at room temperature.

Easter egg scotch creme eggs

The eggs are resting in the Petit Four basket I sewed today. It has rabbit and chicken material and a pretty green lining.


Friday Food: Easter Nutella Fudge

Easter nutella fudgeHello Real World: of which we know little as this week we have been for a walk, and then slept till 3pm every day. We are looking forward very much to the extra hour of sleep when Daylight Saving ends this Sunday morning.

Well, Nutella Fudge recipes abound on The Internet. Once more I used Nutino as a slightly more ethical substitute for Nutella. I don't eat Nutella, or any chocolate hazelnut spread because: chocolate.

Still, this is a quick and easy recipe and it looks so cute as Easter shapes. I used biscuit cutters. I tried to buy Easter sprinkles, but they are not to be had in the whole city, so I made do with a pink, white and silver selection. I am sad it is not orange and green, or pink, green and purple, but beggars can't be choosers. If I had some mini Easter eggs or M&Ms I would have used those too.

On to the recipe: generally most recipes call for Nutella, sweetened condensed milk, butter, chocolate and salt. I used this recipe because it had metric measurements, and used a microwave instead of a double boiler. I am lazy. I put the fudge into a 20 x 30cm slice tin rather than a 20 x 20cm square tin because the cutters had a larger area than if I had just cut squares.

I followed the recipe, but added 1/4 tspn of sea salt flakes, just to cut through the sweetness and I believe salt enhances the chocolate flavour. I will be keeping these in the refrigerator until I pop them in some Easter cellophane bags, or arrange them on the Happy Easter plate!!!

 

Easter Nutella Fudge    makes a 20 x 30cm rectangle

 

  • 1 x 395g can of sweetened condensed milk
  • 200g dark chocolate, I used choc chips
  • 25g butter
  • 300g Nutella or substitute
  • 1/4  tspn sea salt flakes
  • sprinkles for decoration

Ready the ingredients

Place everything, except the sprinkles, into a microwave proof bowl and heat on High for 30 seconds at a time. Stir well in between. It is better to have the chocolate a little lumpy and then stir until it is smooth. This fudge took 2 minutes to make.

Melt  mix  salt  melt  mix

Oops, I forgot the salt until almost the end. The fudge is ready when it comes away from the bowl, and forms a fudge-like batter really. It is smooth and glossy.

And pour into tin  smooth

Grease and line the tin and then pour the fudge in and smooth the top with a spoon or spatula.

Decorate refrigerate

This is the time to add any decorations to the top. I sprinkled on some of every kind and then placed another piece of baking paper on top and gently smoothed and pressed the sprinkles into the fudge. Refrigerate for at least 2 hours.

Cut out shapes

To cut out the Easter shapes, first dip the cutters very carefully into hot water for a few seconds, wipe dry, and then press into the fudge. I used the cutter to transport the fudge to another baking paper lined tray. Repeat as desired. Scraps are, of course, cook's privilege.

Ready to refrigerate

Refrigerate in an airtight container. These should last at least a week. You can be really well prepared for Easter!!!

Nutella fudge


Friday Food: TimTam Tart

Taste's timtam tartI accidentally started a chocolate Easter theme and so I am just going with it. This recipe is from the April Taste magazine. I am using a picture of their page because I sent the TimTam Tart proper along to MrsDrWho's Morning tea. We made do with a small version at Sewing.

The recipe calls for TimTams, which are two rectangular chocolate biscuits sandwiched together with a chocolate cream ganache and then covered in chocolate. The tart used dark TimTams, but I went with a mixture of original milk chocolate TimTams and the dark.

You need 2 x 200g packets of TimTams: 300g used to make the tart case and the remaining 100g for the decoration.

I could not buy a tart tin with a removable base, so I used a loaf tin with the same dimensions and made some baking paper handles under the lining paper so the tart could be lifted out. This worked successfully at Sewing, though I did need to dip the base of the tin in some hot water in the sink.

There are a few steps to follow, but this is definitely easy. Don't leave the tart out of the fridge.  In the last photo you can see that the milk ganache does start to soften.

Other than using a mixture of TimTams, I followed the recipe and MrsDrWho reported that the tart was a big hit at Morning Tea!!

 

TimTam Tart     serves 8-10

 

  • 300g TimTams
  • 35g butter, melted and cooled

 

For the milk ganache:

  • 400g milk chocolate, chopped
  • 250ml thickened cream
  • 50g butter
  • 1 tspn vanilla extract
  • 1/2 tspn salt flakes

 

For the dark ganache:

  • 150g dark chocolate, I used 70%
  • 50g butter

 

To decorate:

  • 300ml of double cream whipped to soft peaks
  • 100g TimTams, cut into shards
  • dark cocoa powder for dusting on the top

 

TimTams

 

TimTam crush and butter

Crush 300g of the TimTams using a food processor or put them in a ziplock bag and crush them with a rolling pin. Add the melted 35g of butter and process, or mix well.

Tin and timtam crust

Grease and line a 2.5cm deep, 11 x 35cm fluted tart tin with a removable base. I used a 12 x 28cm loaf tin. Press the mixture over the base of the tin and up the sides as best you can. I used the base of a glass to get right into the corners. Freeze for 15 minutes.

Milk choc ganache

The 15 minutes freezing time is the exact amount needed to make the milk chocolate ganache. Put the milk chocolate, cream, butter, vanilla and sea salt in a microwave proof bowl. Microwave on High for 30 seconds at a time and mix very well in between. It took 2 minutes for the ganache to form. It is best to mix the last few lumps of chocolate into submission. Cool for 5 minutes.

Milk choc ganache layer

Pour the ganache into the tart case and level with the back of a spoon. Refrigerate for at least 2 hours.

Dark choc ganache

To make the dark chocolate ganache, microwave the dark chocolate and butter on High for 30 seconds at a time until it is almost melted. Then stir until it is smooth. Set aside to cool slightly.

Last layer dark ganache

Pour over the milk chocolate ganache layer, smooth quickly as the chilled layer will speed up the setting process. Refrigerate for 15-20 minutes and it is ready to serve. Or keep in an airtight container in the fridge for up to three days at this stage.

When ready to serve, remove the tart from the tin. The recipe says to top with whipped cream, TimTam wedges and dust with the dark cocoa. MrsDrWho said that they cut the slices first and then dolloped on the cream, added a TimTam wedge and a final dusting of cocoa. This is what we did at Sewing. As you can see, I allowed the tart to sit out of the fridge for a tad too long and the milk chocolate ganache softened. The taste was not affected!!

Timtam tart

 


Friday Food: Over-The-Top Chunky Chocolate Brownie Tart

Over the top chunky choc brownie tartThis Over-The-Top Chunky Chocolate Brownie Tart is from April's Super Food Ideas Magazine. I made it in the afternoon and took it to Quilting, where upon it was declared quite Over-The-Top, but utterly delicious.

The tart is made in a fluted flan tin with a removable base, but if you don't have one, you can use a spring-form tin, or even a plain cake tin. I would make a firm cardboard base, covered with foil and/or baking paper, with baking paper handles underneath poking out, so the tart can be lifted out after it is baked.

I used two packets of Kingston biscuits: a Kingston is two smallish coconut biscuits sandwiched together with chocolate cream. I didn't even use a blender or food processor, I just put them in a plastic ziplock bag and used the heaviest glass olive oil bottle to crush them. They are very crushable, though I did need to break up the chocolate cream somewhat. If you can't buy Kingston Biscuits substitute 400g of your favourite biscuits.

The brownie filling is studded with chocolates before it is baked. I used a box of Favourites as specified by the recipe, but you could use 160g of any chocolates. I cut the whole 320g of mini chocolates on an angle and arranged them with the cut side up. Waste not, want not.

And that's it. It is a quick and doubly delicious chocolaty treat. They suggest serving it with a scoop of vanilla ice-cream. Whatever you choose, it is definitely Over-The-Top. It serves 10, but could easily serve 12-16: you only need a wafer thin slice.

 

 

Over-The-Top Chunky Chocolate Brownie Tart         serves 10-16

 

  • 2 x 200g packets of Kingston Biscuits
  • 50g butter, melted and cooled
  • 100g butter extra, chopped
  • 100g good dark chocolate, chopped
  • 3 eggs, lightly beaten
  • 2/3 cup (140g) caster sugar
  • 1 cup (150g) plain flour
  • 1/3 cup Dutch processed cocoa powder
  • optional: 1/4 tspn salt flakes
  • 2 tspn vanilla paste or extract
  • 1/2 320g box of Favourites chocolates

 

Grease a 3cm deep, 24cm round loose based fluted flan tin. Place on a baking tray for stability.

Kingston biscuits

Process or crush the biscuits then add the 50g of cooled butter and mix/process until well combined.

Line the flan tin

Press evenly over the base and sides of the flan tin. I used the base of a small glass to compact the biscuits firmly. Refrigerate while you make the brownie filling.

Melting for brownies

Place the 100g butter and dark chocolate in a bowl and microwave on High for 30 seconds, then stir. Repeat at 20 second intervals, stirring. It is best to err on the side of not quite melted and stir till smooth: chocolate burns quite easily. Cool slightly, then add the eggs and whisk till combined

Flour cocoa salt

Now heat the oven to 180*C/160*C fan-forced. Sift or whisk the flour, sugar, cocoa and salt together.

Fill flan with brownie

Add to the chocolate mixture in 2 parts, folding firmly together. Add the vanilla and stir for a final time. Spoon into the prepared biscuit base and smooth the top. If it is a little stubborn, use the back of a large spoon, dipped in very hot water and dried before you smooth.

Add chocolates and bake
Prepare the chocolate, cut or trim as desired, and arrange in the brownie batter.  Bake for 30 minutes. The brownie should be just set to the touch.  Cool completely in the tin.

Half a tart

Remove carefully from the flan tin, cut into wedges and serve with any accompaniments you like. I think a light dusting with icing sugar would be lovely.

Piece of tart

Next week: TimTam Tart


Friday Food: Hobnobs or Choc Oat Biscuits

HobnobsWell, time has slipped away unexpectedly. We have been tired and it has been hotter than Hades. Thankfully it was cooler today and apart from the actual turning on of the oven, these biscuits require very little effort. Hobnobs are an oaty biscuit from the UK. They are very plain, but now they are also topped with chocolate if you so desire. I made dark, milk and white chocolate Hobnobs. I tasted the white chocolate one and it was delicious. I love the oaty taste. I did put in less salt than the recipe said and even now, I think they taste salty. I try not to eat too much salt, so I may be super sensitive. I used plain wholemeal flour and added 1 1/4 tspn of baking powder. This recipe is from the March Recipes + magazine. I was able to eke out 18 biscuits.

 

 

Hobnobs      makes about 16 biscuits

  • 1 cup traditional rolled oats
  • 2/3 cup wholemeal self-raising flour
  • 1/4 cup firmly packed brown sugar
  • 1/2 tspn salt, I put 1/4 tspn salt flakes
  • 100g butter, melted
  • 20-40ml milk as needed
  • 100g dark/milk/white eating chocolate, melted

 

Preheat oven to 180*C or 160*C fan-forced and line two trays with baking paper.

Dry and wet

Put the oats, flour, sugar and salt into a bowl. Mix together and make a well in the centre. Pour in the melted butter.

Make the dough

Mix thoroughly and then add as much milk as is needed to make a dough. I used 20ml.  Form into a disc and wrap in clingfilm and refrigerate for 15 minutes.

Cool roll cut out

Unwrap the dough and place it between two sheets of extra baking paper on the bench. Roll it out to a thickness of about 3mm between the sheets of paper. This will stop it sticking. It is also a weird kind of ANZAC biscuity dough and you can just take a piece from one place and add it to another and it joins in very happily. Use a 6cm diameter circle cutter, mine was 6.5cm, and cut out biscuits.

And bake and cool

Use an egg slide or an offset spatula to move them to the tray. They don't seem to spread very much at all. Bake for 12 minutes, or until golden brown. Cool completely on the tray.

Choc on top

When they are cold, flip them over and spread melted chocolate on the flat side. Allow the chocolate top set and you have Hobnobs!!!

All the hobnobs


Friday Food: Choctella Cupcakes

A choctella cupcakeThis week I had medical appointments every day except today, when I had a social appointment. There was a lot of sleeping in the afternoons. I started making the frozen caramel slice from the cover of the March Delicious, but I slightly lost the will to continue. Instead, I baked the incredibly quick and impressive Choctella Cupcakes from the March Taste Magazine.

I changed one thing: I only used 85g of butter and I substituted vegetable oil for the remaining 15g. The oil helps to keep the cake moist and gives a nice texture, while the butter adds flavour.

I know there are some people who do not like to use Nutella, as it contains palm oil. There are recipes to make your own Nutella: eg here and here. I don't eat chocolate so I don't eat Nutella, but I am conflicted. I bought another brand, Nutino, which rated a B on the Shop Ethical site.

Baking crisis averted. I can highly recommend this recipe. When I moved the cupcakes to the cooling rack I accidentally tore a little piece from the top of one and I ate it!! It was delicious and I thought a fingernail size piece wasn't going to hurt me!!!

 

Choctella Cupcakes       makes 12

  • 140g (2/3 cup, firmly packed) brown sugar
  • 100g butter, room temperature, cubed ( I used 85g  butter/15g oil)
  • 75g dark choc (I used 70%) chopped
  • 125ml (1/2 cup) water
  • 2 eggs
  • 150g (1 cup) self raising flour
  • 50g (1/3 cup) plain flour
  • 2 tbspn (40ml) cocoa, (I use Dutch processed)

To decorate

  • 240g (3/4 cup) choc-hazelnut spread
  • 300ml cream, whipped
  • 12 Ferrero Rocher chocolates ( hazelnut chocolate confections)
  • chocolate sprinkles or grated chocolate

 

Preheat the oven to 180*C/160*C fan-forced and line a muffin tin with 12 paper cases.

Everything but the dry

Put the sugar, butter (butter and oil), chocolate and water into a pan over a low-medium heat and stir for 2-3 minutes until smooth. I microwaved mine for 2 minutes on medium, stirring half way through. Cool slightly then add the eggs and whisk.

And the dry

Sift over the flours and cocoa and fold gently through.

Fill and bake

I used a 1/4-ish cup ice-cream scoop to fill the paper cases. The recipe filled the 12 cases perfectly. They should be about 3/4 full. Bake for 20 minutes. The cupcakes are cooked when a toothpick inserted into the centre comes out clean. Put them on a cooling rack straight away. When they are cool, swirl on some choc-hazelnut spread, dollop on some whipped cream, add a Ferrero Rocher and chocolate flakes. The cupcakes look, and taste, fabulous!!!

Choctella cupcake


Friday Food: Pineapple Coconut Cake Slice

Pineapple coconut cakeHow lucky we are, it was only 24*C today, so it was nice weather for baking. I chose to bake the March 2017 Better Homes & Garden Pineapple Coconut Cake Slice, which can also be **muffins. I shouldn't have used the blender part of my food processor. I really should have used the bowl, but after some poking and prodding (with the machine off I hasten to add) everything went swimmingly.

All the ingredients are added in turn and blended and then spread into the tin and baked. It is nice and easy. There is not much pineapple, just a 225g can, nevertheless it is very tasty. The cake really is a slice, quite thin, but you have a pleasing icing-to-cake ratio. The icing uses the juice drained from the tin of pineapple. I drizzled passionfruit over the top and its sharp tanginess contrasted well with the sweeter cake. Icing sugar mixture contains cornflour or something similar. It helps the icing to set more quickly, but it isn't gluten free. Pure icing sugar is, but it needs far more sifting.

The recipe says it takes an hour to cool after it is baked, but it took far less than that. The cake/slice serves 18, and I think this is an accurate estimation. I don't think this is a cake for keeping, it is a cake for eating right now, or in the immediate future. I have decided to think of it as the scone of cakes: it only takes 5 minutes to prepare and mine took 20 minutes to bake.

BH&G suggests several different toppings for the cake/slice: blueberries, toasted coconut chips, diced pineapple, passionfruit, mint leaves and edible flowers. The cake has a very delicate pineapple flavour, and I really enjoyed it. I did actually eat a piece from the stack in the photo because, (Sad!) the icing on top was spoiled by being stacked!!

**To turn the cake batter into muffins, use a 12-hole muffin tray and fill the paper cases 2/3 full and bake for 20 minutes.

 

Pineapple Coconut Cake Slice       serves 18

  • 225g can of pineapple pieces/slices in juice,
  • 125g unsalted butter, softened and cubed
  • 2 eggs
  • 1 cup caster sugar
  • 1/4 cup desiccated coconut, I used shredded coconut
  • 1 1/2 cups self-raising flour
  • 1 1/2 cups icing sugar mixture for the icing

 

Preheat the oven to 180*C and grease a 20 x 30cm tin and line it with baking paper. Drain the juice from the can of pineapple and set it aside, you will need 1/4 of a cup later on.

Pineapple butter eggs

Put the pineapple in the bowl of a food processor and puree, add the butter and eggs.

Sugar

Blend again and then add the sugar.

Coconut and flour

Almost done: add the coconut and pulse a few times and then finally the flour. Pulse gently. If the cake batter is worked too much it will become tough. If in any doubt, scrape the batter into a bowl and gently fold in the flour.

And bake

Spread the cake batter into the tin and smooth the top. Bake for 20-25 minutes. The cake is cooked when a skewer inserted in the centre comes out clean, the cake comes away from the side of the tin, and the top is golden brown.

Cool in the tin for 15 minutes and then place on a rack until it is completely cold.

Icing

Add 1/4 cup of the drained pineapple juice to the icing sugar mixture and whisk until there are no lumps. I thought the icing was far too runny and added at least another 1/2 a cup of icing sugar. Here is where you can add further toppings, it's where I spooned on the passionfruit. Set aside for maybe 15 minutes for the icing to set.

And then ice

Cut into 18 pieces and eat with gusto.

Some pineapple coconut cake


Friday Food: Salmon and Pea Potato Patties

Salmon pea potato pattiesAnd so the end is here. Teachers officially go back to school on Monday and this is the last of the Lunch-box  recipes.  Once again, this is a really easy recipe, the most onerous part is peeling the potatoes. The potatoes should be floury and for mashing, not waxy. There are so many types of potatoes, but perhaps there is a helpful information label at your shop?? I swapped out tuna for salmon. I much prefer salmon and even if these aren't for me, I still prefer the smell of salmon. I left out the dill and added extra chives and parsley. This recipe allows you to change the ingredients to suit your taste: you could use sweet potato and maybe zucchini instead of peas.

Panko breadcrumbs are a Japanese style breadcrumb. We can buy Australian ones in our supermarkets, there are usually some in the Asian section too, but ordinary breadcrumbs are fine. You can make the patties right up to the panko breadcrumb stage and then freeze them for cooking later on, but they will also freeze once they are cooked. I like this, because you can take one out and defrost it in the microwave and heat it up. I like salmon patty on toast!! I used an ice-cream scoop to portion out the patties and I made 15 instead of 16. I suspect if I had been a little more careful I would have easily made 16.

There is a 30 minute wait while you refrigerate the patties. This is an important step, because the patties are less likely to fall apart when you fry them if they are very cold. I sometimes cheat and do 15 minutes in the freezer. They are delicious with a good squeeze of lemon juice, with or without tartare sauce.

 

Salmon and Pea Potato Patties     makes 15-16

 

  • 700-800g floury potatoes, peeled and chopped
  • 425g can salmon in springwater, drained
  • 1/3 cup frozen peas
  • 1/4 cup chopped fresh chives
  • 2 tbspn chopped fresh flat-leaf parsley
  • 2 tbspn chopped fresh dill
  • 2 teaspoons of lemon zest
  • 1 clove garlic, grated
  • 1/2 cup plain flour
  • 1 egg
  • salt and pepper
  • 3/4 cup panko breadcrumbs
  • extra virgin olive oil for shallow frying

NB: An Australian tablespoon is rather sensibly 40ml, or 4 teaspoons.

Potatoes

Peel and chop the potatoes into chunks. Put them in the saucepan and cover with cold water, and bring to the boil. Put the lid on, turn the heat down and cook for about 10 minutes, or until tender.

Boil and mash

Drain and return them to the hot pan, to dry the out as much as possible. Mash well and set aside until cold.

Combine it all

Meanwhile put the drained salmon, herbs, garlic and lemon zest in a large bowl. Mix together. Add the cold potato, egg and four and combine. Strangely, I have no photo of this, but I remember I used gloved hands to mix it all together and I suspect I just forgot.

Patties and breadcrumb

Form patties using a 1/3 cup measure or an ice-cream scoop. Shape and then toss in the panko breadcrumbs. There is no flour and egg wash and the crumbs stick well.

Refrigerate and fry

Refrigerate for 30 minutes. Heat the olive oil in a large fry pan over a medium heat and cook the patties in 3 or 4 batches for 4 minutes a side. They should be golden and heated right the way through. Drain on paper towel. Serve hot, warm or cold.

And so ends the Lunch-box recipe series:  Banana Apple and Muffin Yoghurt Slice, Broccoli Bacon and Zucchini Slice and Banana Coconut Nutella/Chocolate Bread. Happy Back To School!!!

Salmon pea and potato patties


Friday Food: Banana Coconut Nutella/Chocolate Bread

Banana coconut choc loafI am so tired. I have done too many things today, so thank goodness this Lunch-box loaf recipe, from the January Super Food Ideas, is so easy.  If you are going to freeze the loaf, don't swirl Nutella on top, instead sprinkle with dark choc chips. I decided I would swirl Nutella through the centre and sprinkle choc chips. It makes a huge loaf, which serves 10.

 

 

 

 

Banana Coconut Nutella/Chocolate Loaf     serves 10

  • 1 1/2 cups plain flour
  • 1 cup self-raising flour
  • 2 tspn ground cinnamon
  • 1 tspn bicarbonate of soda
  • 3/4 cup brown sugar
  • 2 over ripe bananas, mashed
  • 165ml canned coconut milk
  • 1/3 cup golden syrup
  • 1/4 cup extra virgin olive oil
  • 2 eggs, lightly beaten
  • 1/3 cup Nutella and/or 1/3 cup dark chop chips

 

Preheat oven to 180*C/160*C fan-forced. Grease a 7 x 9 x 25cm loaf tin and then line with two layers of baking paper.

Dry ingredients

Mix together the dry ingredients: flours, cinnamon, bicarb soda and sugar.

Wet ingredients

Whisk together the wet ingredients is a separate bowl or jug: mashed bananas, eggs, coconut milk, golden syrup and olive oil.

Combine wet and dry

Combine the wet and dry together, mixing well. I added half of the choc chips here.

Swirl nutella

Spoon half the batter into the tin, and I tap it on the bench to even it out. Dollop on the Nutella and swirl through.

And bake

Spoon the remaining batter over the top, smooth and level out. If you will not be freezing the loaf, swirl Nutella on top, if it will be frozen sprinkle on the rest of the choc chips and bake for 60-70 minutes. I tested at 60 minutes and it definitely needed the extra 10 minutes. It is cooked when a skewer poked into the centre comes out clean. Rest in the tin for 10 minutes and then turn out onto a rack to cool completely. I love the way the loaf looks with the Nutella swirled through the centre. I think this would be lovely warm from the oven, but great cold as well.

Banana coconut chocolate loaf