Drink...
*recipe from about.com
Let me start by confessing that I was not a fan of this drink. I still decided to put it on the blog though because I think my dislike could be partly because of me not really liking mango drinks and because I think the recipe can be modified to make it taste much better. First of all, the drink was way to thick. I would use more liquid for sure. Also, I didn't have champagne so I just used club soda. I think it would definitely be better with champagne. I also saw some other recipes that had coconut milk in it and I think that would be delish. Let me know if you're able to improve on it and send me the updated recipe!
Ingredients:
(serves 6-8)
- 2 ripe mangoes
- 1/2 cup vodka
- 1/4 cup lime juice (or juice of 1/2 lime)
- pinch of salt
- 1-2 Tbsp. natural syrup, like maple syrup OR 1 -3 tsp. sugar (to taste)
- 1 bottle champagne OR sparkling white wine (or substitute sparkling spring water if you prefer less alcohol)
- Optional Garnishes: ice cubes OR crushed ice, lime wedges/slices, plus fresh cherries or other fruit of your choice
- First, cut the mangoes and drop all their flesh into your blender.
- Add the vodka, lime juice, salt, and syrup or sugar. Blend well to create a kind of mango puree. Now do a taste-test, adding more syrup or sugar if desired (how much syrup will depend on the sweetness of your mangoes). This drink should be a balance between sweet and sour, but leaning more toward the sweet.
- Pour this mango concoction into glasses, half-filling them. Top up with your choice of champagne, sparkling wine, or sparkling spring water if you prefer less alcohol. Finish with a couple of ice cubes or some crushed ice.
- If desired, garnish glasses with slices/wedges of fresh lime, plus your choice of fresh fruit.
*recipe from: Sreelu's Tasty Travels
As I said before, I have a new obsession with curry and this recipe did not disappoint! I would say that this was just as good as curry I have ordered from a restaurant and it's packed full of delicious, healthy, fresh veggies. Mmm...I can't wait to make it again!
Ingredients:
- 1 can of coconut milk
- 1 big tbsp. of freshly ground pepper
- 1-cup yellow curry paste/sauce (My recommendation Trader Joes Thai Yellow curry sauce)
- 1 small cup potato, peeled and cut into 1/4-inch pieces
- 2 carrots, peeled and sliced into 1/4-inch thick rounds
- 1 small onion, chopped
- 1 small zucchini, chopped
- 1 small cup of broccoli cut into small florets (I left this out)
- 1/2 red/green bell pepper, cored, seeded and chopped into small pieces
- 1 Thai chili or Jalapeno
- ½ cup green onions
- 1 cup of Thai basil
- Bring the coconut milk and yellow curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. If the mixture seems thick add little bit water to thin it out.
- Add the potato, carrots, zucchini,onion, bell pepper, broccoli, and chili, basil sprigs and pepper.
- Reduce the heat and simmer, covered, for 30 minutes.
- Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.
- Remove from heat and serve hot over steamed hot rice.
*recipe from: about.com
This cake was really good. Mine turned out dense, almost lie a pound cake and it had a delicious coconutty taste. When I was making the icing, I whipped the eggs by hand, which was a mistake. It was so much exercise for my arm! Make sure you use a mixer!! Also, my icing didn't really fluff up like I feel it was supposed to, but it still tasted great.
Ingredients:
For the Cake:
- 6 eggs
- 1 1/2 cups good-quality coconut milk (not 'lite')
- 7 Tbsp. sweetened shredded coconut (baking type)
- 1 cup white granulated sugar
- 1/8 tsp. salt
- 1 cup butter OR coconut oil, melted
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 3 egg whites
- 1 cup white granulated sugar
- 1/2 tsp. cream of tartar
- pinch salt
- optional: 2 tsp. coconut extract, OR 1 Tbsp. Coconut Rum
- 1/3 cup sweetened shredded coconut
For the cake:
- Preheat oven to 350 degrees. Grease two 9-inch cake pans.
- Stir the shredded coconut into the coconut milk. Set aside to let soak.
- Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
- Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.
- To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).
- Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
- Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat - just enough to combine (20 seconds). Pour batter into prepared pans and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.
- Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
- Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
- Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
- To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides.
