Sunday, March 27, 2011
If you are a coconut lover like me, then this is the cake for you. The cake uses desiccated coconut in its mix and topping. This recipe does not even require an electric mixer just some good old elbow grease will do.
You will need:
1 cup self raising flour (sifted)
1/2 cup desiccated coconut
1 cup caster sugar
1 cup buttermilk
2 eggs lightly beaten
1 tsp vanilla essence
125g unsalted butter (melted)
Coconut icing (frosting)
2 cups icing sugar
1 cup desiccated coconut
75 unsalted butter (softened)
2 tbsp hot water
desiccated coconut toasted lightly
Preheat oven to 180 C. Line muffin holes with paper cases.
Combine flour, sugar and coconut and make a well in the centre.
Mix butter, eggs, buttermilk and vanilla essence and and pour into the well and fold until combined.
Transfer into the paper cases and bake for 15 minutes or until tooth pick comes out clean when inserted in the centre. Place 1 tbsp of coconut the last 5 minutes into a lined tray for the topping.
Transfer to wire rack to cool.
To make frosting:
Mix butter, coconut and sugar together and slowly add hot water until thick enough to form a spreadable paste. Sprinkle the toasted coconut to finish decorating.
Posted by Norzaini at 6:25 PM
Sunday, March 13, 2011
Posted by Norzaini at 7:40 PM
Wednesday, March 2, 2011
If you are really pressed for time and wanted to whip up something simple but tasty, I highly recommend cooking fish as they take very little time to cook. This dish only took me 20 minutes to prepare and the end results is a very satisfying, healthy and beautifully presented meal.
You can use sea perch or barramundi fillets or any white fish for this dish. I buy these fillets fresh or frozen. If frozen fillets are used, make sure they are thawed before grilling.
Sea Perch Fillets
Salt and pepper
2 cups mixed Salad greens (romaine, baby cos or lettuce leaves)
2 tbsp olive oil
2 tsp vinegar
2 tbsp honey
2 tsp capers (optional)
2 tsp mustard sauce
1. Marinate fillets with salt and pepper with enough olive oil to coat. Set aside for 5 minutes.
2. Heat non stick pan on high heat and grill the fillets 3 minutes on each side.
3. Meanwhile, beat olive oil, vinegar,honey and mustard with a whisk and add capers if any. Add salt and cracked pepper to taste.
4. Arrange salad leaves on a plate and place cooked fillet on the leaves. Drizzle with salad dressing and serve.
Posted by Norzaini at 6:36 PM