Chocolate coconut slice

So, this slice came about when I started making these bad boys, these mouth watering bounty bars, which just use a slight amount of honey/ rice malt syrup as a sweetener.

http://www.veggie.co.nz/recipes/dark-chocolate-coconut-bites/

But I thought how yummy a coconut chocolate slice would be instead. So I proceeded to make the following.

3 c coconut
1/3 c coconut oil
1/3 c honey

Blend for a couple of minutes. Pop into a square tin lined with paper and pop into the fridge to set.

Then grab

1c dates ( soaked for a few hours/simmer on stove)
2T cacao/ cocoa
1/2 c almond meal
2T coconut oil

Blend the dates until a paste forms. Melt the coconut oil and add the rest of the ingredients and process until smooth. Add to the chilled base and smooth out, pop back into the fridge to set. Once its set in a pan pop

2T coconut oil
1T cacao/ cocoa
Dash of maple syrup/ honey etc

Melt together then pour over the chocolate mixture, pop back onto the fridge to set.

Enjoy !

Chocolate orange truffles

Lately I've been making bliss balls, as I have a huge sweet tooth which is always wanting treats of some form or rather. So I tell myself it's okay to eat these all up! The other week I decided to make up a new recipe which I'm sure exists out there somewhere. The result was mouthwatering good. Exactly what I was trying to achieve. Chocolatey orange goodness. If this sounds like your cup of tea, read on.  


I kind of threw everything into the blender without paying much attention to the measurements but I'll try a rough guide.

1 C Coconut
1 C Almond meal
1C dates
1 Orange
2 T Raw cacao /cocoa
2 T coconut oil
Chocolate for coating the truffles

Soak the dates for a few hours/overnight in hot water, or boil for an hour or so. Drain, and Blitz in the blender until a paste has formed. Melt the coconut oil, add the zest and juice of an orange and add the rest of the ingredients and blitz together until chocolatey goodness is formed. Roll into balls. In the blender add 1/2 c chocolate , chocolate chips etc and blend until fine. Roll the truffles into the chocolate and pop into the fridge to set. 

Slice of Pie

This pie is honestly one of the best pies ever invented... its tangyness of the plums and lemon juice mixed with the sweet stickness of the golden syrup entwine together for a dreamy mouthful everytime. The best recipies i find and enjoy the most are the ones my mother made for me when i was young which makes it all the more special. Enjoy!

PLUM PIE

1 cup flour

75 grm butter

wizz together & add ice water slowly

pat into tin

halve plums - cut side up & add to pie base

1/2 cup flour

1/4 cup brown sugar

25grm butter

wizz together & sprinkle over the plums!!

1/4 cup golden syrup

lemon juice

warm & mix together as a syrup then drizzle over pie

Bake for 220'c 10mins - then reduce to 180'c & bake for 20mins.

Take out of oven to settle, then devour to your hearts content - YUM !!!!

Delighful Delicious Dumplings

This was my first time making these, with a friend, and my GOSH were they tasty!! Using the bought skins was alot easier than making the dough, and inexpensive for how many the recipe makes. The recipe makes about 60 -70 so we have a lovely stash in our freezer for future lunch/dinners. These are SO much better than the bought frozen ones you can get, and, like anything, once you have tasted quality, there is no going back. So, though these are time consuming, you get a huge batch and is well worth the effort.

Dim Sim/chiao tzu skins (frozen from asian supermarkets) (1 1/2 packs)

Filling
Pork mince
ginger
spring onion
1/4 cabbage
5T Soy Sauce
4T Sesame Oil 
1t Sugar

Fill each skin with a small teaspoon full, dip your finger in water and circle the outside of skin with water, fold over and press together. Fry in batches in oil and 120ml water, reduce heat, cook until water evaporated- 15 or so mins. Making sure inside is cooked. Eat as they are, sprinkled with a little soy sauce or, in a bowl full of hot miso, with vermicelli and add dumplings on top sprinkled with spring onion. DELISH!!!!!!

Halloumi

By sallymay ~ Posted 5 September 2010 - 2:02pm

Frypan, fresh chunks straight off the frypan into my mouth :) YUM

alternatively topped with relish or chutney or just freshly squeezed lemon. 

Thrown on top of salad is good too...

Chicken Pie

By sallymay ~ Posted 28 August 2010 - 3:04pm

mah I thought for some reason that chicken pie would be difficult and more of an ordeal than vegetable pie. Vegetable pie makes me want to cry just a dirty dish pile up and requires a lot of concentration to put it all together... This chicken pie was like a walk in the park in comparison, a walk in a nice breezy park... 

I used

- chicken thighs (contrary to popular belief, the breast is harder to cook, and the thigh is wonderful and doesnt toughen on pie baking)...

- flour

- butter

- stock (chicken or vegetable)

- chicken

- mushrooms

- onion

- garlic

- vegetables (I simply used beans and carrot)

- herb

- salt and pepper and cheese if it takes your fancy

So first the pastry, I have to admit I hate making pastry, but anyway my method now is the least fiddliest compared to all those perfect pastry methods I was trying to follow from recipe books, i add a punch of butter in a bowl and add some flour and rub it all together with my fingers till it is like breadcrumbs, then add some milk with a fork till it collects into a bowl then chuck it into a bag in the fridge while i get busy with the inners 

The chicken is diced into bite sized chunks and thrown in a plastic bag with a couple teaspoons of flour for each thigh and shaken to coat. 

The onion and vegetables and mushroom and garlic was chopped up again into the piece size you most desire, then you 

- fry the onion

- add the chicken and a little kettle water and cook a little

- add the vegetables you desire and mix it about add some stock and let it all chill out and get to know each other,,, while you add some of whatever you want to flavour it with, paprika, salt, pepper, herbs, spices, coconut milk and green curry paste if you are feeling crazy...

- roll out your dough and line a dish and pop it into the oven for about ten minutes 

When your innards look happy in their pot you can dump them all in your pie crust and put on the top and pop it into the oven until the top is crispy...

 mmmm chicken pie 

Beetroot condiment

By sallymay ~ Posted 22 August 2010 - 8:39pm

So Grabbing a large bowl and grating in some

- beetroot

- and onion

- some pear or apple

- garlic and ginger

then add to this some 

- mustard seeds 

- ground cumin and coriander

- ground allspice, nutmeg and clove

then chuck this in a pot and cook it down, after the vegetables and such have softened you can add some 

- malt vinegar...

watch not to put your face over the pot and breath in too sharply or quickly, it is powerful stuff

but then after it has all had its little relish party on low heat for about half hour you can turn it off and let it recover...

Yum yum, this goes great on your morning eggs on toast, on top of halloumi cheese or anywhere you please... 

Description: 

Powerful and versatile beetroot relish stuff,