Tuesday, 3 September 2013

Coconut and Lime Cake

Coconut and Lime Cake






I'm really proud of how well this turned out! It was a summery birthday cake for my younger sister Victoria but I only just got around to writing up the recipe. It not only looked good, but the coconut cream made it very moist. The lime and coconut flavours made this sponge much more of an occassion cake and the flavours complimented my sister's love of Malibu!

Coconut and Lime Cake

Ingredients
Cake
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
zest and juice of two limes
100g block of creamed coconut

Frosting
2 egg whites
200g granulated sugar
½ tsp vanilla extract
Dessicated coconut and lime zest to finish

Method
  1. Heat oven to 170C. Grease and line two 20cm sandwich tins. In a large bowl, beat all the cake ingredients together until you have a smooth batter.
  2. Divide the mixture between the two cake tins, smooth the surface to an even level, then bake for about 20 mins until golden and firm to the touch. Turn onto a cooling rack and leave to cool completely before removing from the tin.
  3. Meanwhile make the frosting; whisk the egg whites to stiff peaks. Combine the sugar with 4 tbsp water and heat over a gentle heat until you reach a syrup consistency.
  4. Beat the slightly cooled syrup into the peaked whites with an electric whisk in a constant steady stream until completely combined and mallow. Refrigerate until your cake is cool enough to frost.
  5. Spread a little of the frosting mixture onto the top of one of the cakes and then sandwich the two together. The cover the top and sides with the remaining frosting. Gently press dessicated coconut all over the outside and grate lime zest over the top to finish!

Monday, 2 September 2013

Warm Puy Lentil Salad with Grilled Cod

Grilled Cod on a warm lentil salad

This is a delicious fish recipe and perfect for this time of year when something warm but fresh and light is definitely on the menu. Its also really easy and any left over lentils can be chilled and eaten cold or added to a delicious stock and blended into a soup!

Warm Puy Lentil Salad
Serves 6-8

Ingredients
175g Cooked Puy Lentils (To cook, rinse well and place in a large pan. Cover with cold water and bring to the boil. Hold heat at a rapid boil for 10 minutes, then reduce to a simmer for a further 30 minutes. Drain.)
4tsp olive oil
1 white onion diced
4 sticks celery finely chopped
2 cloves of garlic, crushed
1 diced courgette
125g Green beans trimmed and halved
1 diced green pepper
1 tsp Dijon mustard
1 tbsp balsamic vinegar
Salt and pepper to taste

Method
 1. Heat the oil in a pan and fry the onion and celery for 2 minutes. Add the garlic and cook for a further minute
2. Add the courgette, pepper and beans until softened.
3. Stir in the mustard and balsamic and then pour the vegetable mixture over the warm lentils. Mix well and season.


Bread topped Cod 
Serves 4

Ingredients
30g brown bread crumbs
1tbsp copped parsley
2tbsp olive oil
4 fresh cod fillets
lemon wedge
Salt and pepper

Method
1. Preheat a medium grill
2. Mix together bread crumbs, parsley and olive oil.
3. Brush the fish with a little oil and seasoning. Sprinkle with the bread crumb mixture and a squeeze of lemon.
4. Grill for 4-5 minutes or until fish flakes easily.