Sunday, August 31, 2014

SRC: Coconut Pie

What a crazy month it has been! My last post was for last months SRC reveal. Heaven only knows where the whole month went. I can't complain though, its been busy with work as well I have a new project in the pipeline that I am so very excited about. I can't wait to share more about that soon. Stay tuned!!!

Today, I'm very excited to share with you the recipe I picked and recreated for the reveal. I was assigned Ilona's Kitchen. I was excited when I learned I was paired with this wonderful blog and on spending some time going through the wonderful recipes here, I wasn't disappointed. Ilona's blog is choc full of yummy recipes. She has a ton of citrus desserts. I love citrus desserts and I have a few of her recipes earmarked to make soon. But when I saw her post on a coconut pie, I was sold. I love coconut in all its many forms in chutneys, coconut based curries, in my veggies and of course in the sweet form. If you love a Bounty bar or a Cherry Ripe (minus the cherry, of course), you will love this. This recipe reminded me of a Goan recipe for coconut cake, which I happen to love and will share on this blog soon. I stuck to the recipe but just made one little change, it wasn't a choice, but a little bit of a necessity. You see I thought I had some frozen shortcrust pastry in the freezer, but it turned out I didn't. I did however have some puff pastry and decided to give it a go and see what happened. Oh and I used unsweetened desiccated coconut, because no matter how hard I looked, I couldn't find the sweetened version.

With the ingredients on hand, this pie is a dream to put together. It is simple and quick with no fussy process involved. Of course, I could barely wait for this to cool. I didn't get a picture of a cut piece of this pie. But it was so very good. The pastry was flaky and crispy and the filling was just right. Using the unsweetened desiccated coconut worked well and the filling wasn't cloyingly sweet. My husband really liked the pie, but he didn't care for my puff pastry base and I agree. The next time I make this, it will have a homemade shortcrust pastry base.

If you'd like to make your pastry from scratch, you can refer to my shortcrust pastry recipe here.



Coconut Pie

For the filling - 

1 stick of butter, melted
1 1/2 cups sugar
3 eggs
1 cup desiccated coconut
1 tsp vanilla essense
1 tsp white vinegar

Whisk the eggs in a large bowl till frothy.

Add the sugar and stir well.

Add the melted butter and stir to incorporate.

Add the vanilla and vinegar and stir well.

Add the coconut and stir till well incorporated.

Here's what it looks like just before going into the oven


For the pie - 

Preheat the oven to 180°C.

Place the pastry in a pie dish and pour the filling in the unbaked pie base.

Bake for 45 minutes or until golden brown.

Enjoy!!!

Notes:
1) I left the edges of the pastry on since it was just for us at home, you could trim the edges if you'd like
2) Also, I think I've let this bake for a couple of minutes more than I should have, so it looks darker than golden brown. We tend to like our pastry a tiny bit over. Feel free to take the pie out of the oven when you are satisfied with the color.



Sunday, August 3, 2014

SRC: Blueberry Muffins

I've just about recovered from a bout of fever, and while the fever seems to have left me, what I seem to be stuck with are the blues. So while I was researching my assigned blog this month, Love and Flour, I came across LeAndra's post on Blueberry Muffins. Oh they looked good! Imaging my surprise when I read her post and realized that she whipped these up on a day when like me, she was a little blue. I loved the idea of the warmth that the ginger and cinnamon added to the recipe. So I decided, then and there, that this was going to be my post for the SRC reveal this month.

Mind you, with a blog like Love and Flour, LeAndra has a ton of recipes that will take you by the hand, lead you to the kitchen and urge you to make them. Before I decided on these muffins, I was considering the Banana Rum Cake, Marbled Chocolate & Vanilla Quick Bread, Tiramisu Bread Pudding (I still intend making this soon), or on the savory side this Corn Pudding and these Crab Cakes. I was torn between these choices so I was really glad when the Blueberry Muffins spoke up :)

The muffins were easy to make. The batter came together really quick and then all it took was 20 minutes in the oven. I pretty much stuck to the recipe except for the cinnamon powder. I used it but just reduced the amount compared to what the original recipe called for. I couldn't seem to figure where it went, so I just added it to the sugary topping mix. Another thing I noticed was that the ingredient list had white sugar mentioned twice, I considered that a typo. Also, something I was really excited about was, for a change, I managed to get the actual yield that the recipe suggested. Happy days!!!

On another note, check out these cupcake liners I picked up at the supermarket a couple of days ago. They look like so much fun. I baked the muffins in these liners and I think it would be a fantastic way to add muffins to a kids birthday party dessert spread.



Back to the muffins. These blueberry muffins were amazing. They weren't too sweet, just the way I like it. I loved the flavor that the ginger and cinnamon added. And those bursts of delicious berries with the light crunch of the sugary topping were something else altogether. In all, I'd consider this the perfect muffin. Its everything I look for in a muffin and so much more. Do yourself a favor and make them soon.

And don't forget to hop on over to LeAndra's blog and say Hi.


Blueberry Muffins
Makes 12

1 1/2 cups All purpose flour
1/2 cup brown sugar, packed
1/2 cup granulated sugar, divided in half
2 tsp baking powder
1/2 tsp salt
Zest of 1 lemon, divided in half
1/3 cup vegetable oil
1/3 cup milk
1 egg
1 1/2 cup frozen blueberries
1/2 tsp cinnamon powder

Preheat the oven to 200°C. Line a muffin pan with paper liners.

In a small bowl, mix the topping ingredients - 1/4 cup granulated sugar, the cinnamon powder and half the lemon zest.

In another bowl, mix the dry ingredients - the flour, brown sugar, 1/4 cup granulated sugar, baking powder, salt and 1/2 the zest.

In a large bowl, whisk together the wet ingredients - the milk, oil and egg.

Stir in the dry ingredients till combined.

Fold in the blueberries.

Spoon the batter into the lined muffin tin, filling almost to the top.

Sprinkle with the topping mix.

Bake at 200°C for 20 minutes or till a toothpick pierced through the middle comes out clean.

Enjoy!!!