Tag Archive for Coconut

Coconut, broccoli and chicken soup

An easy and healthy soup with many possible variations. For example use prawns in stead of chicken, or cauliflower in stead of broccoli, or use different spices. It is also a great recipe to use uop leftover meat. Serve as starter or main course on it’s own (paleo/low carb friendly) or with some bread.

Coconut, broccoli and chicken soup (3 generous servings)
Inspired on a recipe from The Primal Blueprint Cookbook – Mark Sisson
1 liter water
1 can coconut milk (400 ml)
2 stock cubes (chicken or vegetable)
1 tsp oil
2 chicken breasts, diced
1 onion, diced
4 cloves garlic, finely diced
2 cm fresh ginger, finely diced
1/2 tsp sambal (or more if you like spicy)
1 leek, in small rings
1 head of broccoli, in small florets
juice of half a lemon/a whole lime
spices: salt & black pepper (to taste), cayenne pepper/paprika, ketoembar, lemon grass, cumin, curry (about 1/4 tsp of all, exept cumin only 1/8 tsp and curry 1 tsp or more (depending on kind of curry powder)).

Fry the onion, garlic, ginger and sambal until translucent. Add the chicken, brown a little. Add the leeks and a few spoons of the coconut milk, cook gently for a while. Add spices. Add water, stock cubes, coconut milk and broccoli. Let simmer for a while, taste and add some more spices if necessary. Check if broccoli is cooked, add the lemon or lime and serve hot.

Coconut cake with lime curd and buttercream frosting

For my dinner party yesterday I made quite a fancy dessert. The coconut cake and the lime curd combined really well, but I think I will use something else then buttercream as frosting the next time. It was the first time I made it and I found it just to heavy and sweet. But it has one great feature, it is quite stiff, so it is really easy to pipe with a piping bag.
The cake turned out quite dry because of the added coconut, so it definitely needs something moist as an accompaniment.

Coconut cake with lime curd and buttercream frosting
(serves 4, generously)

cake
100 gram butter
100 gram sugar
2 eggs
vanilla
100 gram self-raising flour
50 gram shredded coconut

Cream the butter with the sugar and vanilla. Add the eggs one at a time, beat until absorbed and then add the next one. Beat until light and fluffy. Fold in the flour and coconut. Put in a (greased) baking tin. Bake in a preheated oven at 180 degrees Celcius for about 40 minutes.

Lime curd
3 tbsp lime juice
3/4 tsp lime zest
3 tbsp sugar
1 egg
30 gram butter, in cubes

Whisk the lime juice, lime zest, sugar and egg together. Add the butter, melt on low heat while continuous stirring. Keep stirring on low heat until the curd binds. It will take about 5 minutes.

Buttercream
(this will probably yield to much, but I did not measure my ingredients)
330-440 gram powdered sugar
115 gram butter
3-4 tbsp milk

Beat the butter until light and fluffy. Add the sugar, a little at the time, until the mixture has bind. Then add the milk slowly.

Assembly
Cut the cake in appropriate pieces. Cut these in half. Smear them generous with lime curd. Put the other half on top. Spoon a little lime curd on top. Pipe a nice dollop of butter cream on top. Serve immediately.