Posts Tagged 'coconut flakes'

Baked Blueberry Oatmeal with Coconut Milk

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Breakfast has always been a struggle for me. I cannot eat at 6 or 7am in the morning. I am more a Brunch person which means around 10:30am I could eat whatever you put in front of me.

Well.

We all know that breakfast is important and I do want to be a good role model for Birdie so I do try harder this time. I found this recipe for baked oatmeal and it is delicious. I can portion it anyway I want. I had a short spell of creativity and used a regular cup to cut out the round baked oatmeal since it firms up nicely.

That is about as creative as I can get when it comes to the look of my food. It is made for consumption first and to look good second. Most of the time it is in danger of being consumed immediately by husband or Bird or both.

Baked Blueberry Oatmeal with Coconut Milk

Adapted from Family Fresh Cooking

• 1 1/2 cups large flaked Oats

• 2-3 dried Ginger cut into small pieces

• 1/2 teaspoon Salt

• 1 teaspoon Baking Powder

• 4 cups Almond Milk

• 2 cups Coconut Milk

• 2 cups frozen Blueberries

• 1/4 cup dried cherries cut into small pieces

• 1/4 cup unsweetened Coconut Flakes and 1/4 cup slivered almonds

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Preheat oven to 180C degrees.

Lightly grease a baking dish. Mix all the ingredients together until well blended. Then bake it for about an hour. It will firm up once refrigerated.

As you can see in the pictures.

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I went fancy and made these pretty looking babies……

They also freeze nicely if you went overboard like I did and made way too much before going on a long trip to Germany haha.

What can I say – I am often impulsive when it comes to cooking and baking. I figured I could spend soo much time and sleep instead. I guess, I need to have a discussion with Birdie on the length of her sleep. It is 1,5-2 hours at a time during the night.

Max.

I don’t know what happened to my baby that slept for 4 hours at a time and woke up a happy camper. I seriously don’t.

Enjoy!

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Tunnel Cake

Tunnelcake

Last time we went to the Farmers Market, we spent more money than we anticipated. It is the one place you may need cash because not all vendors accept debit or credit cards. Oh all the goodies, I just love the farmers market. My last purchase was this:

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It is an Hungarian speciality called Tunnel Cake. The pastry is freshly made and then rolled onto some bigger pins. I was fascinated. They were available in different sizes and different toppings.

I went with a small one and coconut flakes.

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It is best when it is still warm. It has a slightly denser texture than I am used to when eating pastry. What I liked most about it was the citrusy flavour. Whoever invented lemon zest in pastry should get a Food Oscar. Or orange or lime or tangerine, oh I do enjoy the smell of it. So next time you see it at the Farmers Market, give it a try.

Tunnelcake

It was not easy finding a recipe and only when I googled „chimney cake“ was I successful. Joe Pastry had the following recipe on his blog. Thank you, Joe!

„For the dough:

8.5 ounces (1 3/4 cups) all-purpose flour
2 1/4 teaspoons (1 packet) instant yeast
1 ounce (2 tablespoons) sugar
1/8 teaspoons salt
2 egg yolks, room-temperature
1.5 ounces (3 tablespoons) melted butter
4 ounces (1/2 cup) milk, room temperature

For the grilling:

vegetable oil for lubricating the spindle
melted butter
sugar

For the topping:

about 3 ounces (1 cup) walnuts, ground and mixed with
about 3.5 ounces (1/2 cup) sugar
2 teaspoons cinnamon

Combine the dry dough ingredients in a large bowl and whisk to combine. Do the same with the wet ingredients and add them to the dry ingredients. Stir the mixture until it comes together to form a dough, then knead it for about five minutes. Allow the dough to rise for 40 minutes. Cut the dough into a long ribbon with a pizza cutter (as shown).

Paint your spit with vegetable oil. Wrap one end of the dough around the spit, tucking in the end so the dough doesn’t unwind. Keep the dough very thin as you stretch and wind, under 1/4″ inch. Roll the whole thing on the countertop to flatten it/press it together. Paint the dough with melted butter and roast over the fire for about six minutes, sprinkling on sugar, until it starts to take on a dark golden color.“


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