June 30, 2009

Bill's Coconut Bread

I have wanted to make this since I first laid eyes on it. Bill Granger's Coconut Bread. I make so much banana bread with our dead old bananas, as my husband and I prefer to eat bananas when they are just ripe, and we always end up with a couple of bananas slowly going black in the fruit bowl since neither of us wants to eat them on their own. Waste not, want not, I always chuck them into a banana bread. I have a few favourite recipes, but there's only so much banana bread one can eat and stuff the remaining slices into their freezer.

I decided it was time for a change. As much as I love banana bread, I have eaten far too much of it lately.The other week I made pear bread which I will get around to blogging soon, but I was more excited to post this recipe, so here it is! It is wonderful! Very nice when still hot from the oven, but still really good the next day. It's a fairly dense bread, and it toasts beautifully. Try it! Oh yum, I will definitely be making this one again!

Oh and I'm slowly working my way through my Bill Granger cook books (I highly recommend them!), every recipe I have tried so far has turned out well with little fuss. That's my kind of cooking! Yumminess for not too much effort!


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bill's Coconut Bread

Makes 1 loaf; or 10 - 12 slices depending on how thick you like your bread.
Serve toasted, with butter.

Ingredients

2 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 cup caster sugar
150 g (2 cups) shredded coconut (unsweetened)
2 large eggs
1 1/4 cups milk (I used skim milk)
1 tsp vanilla extract
75g butter, melted

Method

  1. Preheat oven to 180C /350F. Grease a 9×5-inch loaf pan & line with baking paper
  2. In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Stir in sugar and coconut.
  3. In a medium bowl, whisk together eggs, milk and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined.
  4. Add in melted butter and stir until just smooth, being careful not to over-mix.
  5. Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Turn loaf out onto a wire rack to cool. Serve warm or cool. It's nice with a spread of butter as well!

June 20, 2009

Cornbread

I mentioned a few posts ago that I made cornbread and that I would post about it later. Well, that time is now, so here it is. My husband liked this cornbread, but it wasn't quite what I was hoping for. I wanted to recreate the cornbread that I had at a local cafe late last year. This was still good, but just not really what I hoped it would be. My husband happily ate it with the dhal I made. It seems to go well with things you could "mop up" with this bread. I made another recipe which was very different to this one, I liked it more, though it still wasn't what I was looking for. But I can't find the recipe I used for that one anymore. I have a feeling I only used it as a vague guide anyway. So, this is the bread my husband preferred.


Cornbread

Ingredients
1 cup plain flour
3/4 cup cornmeal (in Australia, this is generally labeled as Polenta)
2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 egg
2/3 cup milk
1/3 cup vegetable oil

Method
  1. Preheat oven to 180C. Grease an 8 x 4 inch loaf pan.
  2. In a medium bowl stir together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a small bowl, beat together egg, milk and vegetable oil with a fork. Pour mixture into the flour mixture. Stir just until flour is moistened and pour the batter into the prepared pan.
  4. Spread batter evenly, bake 25 minutes or until golden. Cut into rectangles or squares and serve with something savoury and juicy.

June 15, 2009

The "to make" lists

My "to make" list is always, always being added to. Every time I see a new recipe I want to try, I add it to my list. There are two lists really, one is for "I really want to make that, and make it soon!", and the other is "Gee, that looks good, must make a note of that to make it one day".

This is part of my current "Make it soon!" list (well, the bit I can remember anyway. You see, the list is not on paper, it's in my head):
  • Apple Pie and Apple Crumble - Just because I've never made either of them, and they seem like they'd be an accomplishment.
  • Rice pudding - My mum used to make this a lot, so it fondly reminds me of my childhood.
  • Pear Bread - I love pears and have made so much banana bread that I feel like a change
  • Vanilla Slice - like the ones you can get at the bakery. I tried it once but the results were very smooshy. So I want to give it another go.
The "make it one day but not right now" list is written down, and is pages and pages long. I have even noted where to find each recipe. It's a handy reference when I'm trying to think of something to make for some event or other. I won't blog it because it will be as tedious for you to read as it would be for me to type out.

What's on your "make it soon" list?

June 9, 2009

Snickerdoodles - funny name for a yummy cookie

Snickerdoodles. I've always wondered what they taste like. When I first read about them, I thought they would have something to do with the Snickers chocolate bar, which is a favourite, so you can imagine I was very interested in these cookies when I thought they had Snickers in them. Alas, they had nothing to do with Snickers bars at all. The actual cookies seemed a bit... ordinary, I guess., but that did not stop me from wondering what they were like.

So I decided to try my hand at making some. It's the first recipe I've used that had cream of tartar in it. I'm not exactly sure what the benefit of using cream of tartar over baking powder is, but it seems to be used in place of baking powder.

The cookies are good, and surprisingly more-ish. All in all, not a bad cookie, but not one I am dying to make again in the near future. Give them a try, they are not bad at all. And the little balls of dough covered in cinnamon and sugar are yummy on their own (I know you're not supposed to eat raw cookie dough due to potential salmonella poisoning caused by raw eggs, but I ate a couple of balls of uncooked dough anyway). The little dough balls look like those little donut balls they sell at donut shops as "donut-holes".

This recipe is adapted from Bakingbites.com.


Snickerdoodles
Makes about 3 dozen.

Ingredients

2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
250g butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 tbsp sugar
2 tsp cinnamon

Method

  1. Preheat oven to180 degrees C.
  2. Line a couple of baking trays with baking paper.
  3. In a medium bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
  4. In a large bowl, cream together butter & sugar until mixture is fluffy. Beat in eggs, one at a time, followed by vanilla extract.
  5. Gradually mix in the flour with a mixing spoon until a dough is formed.
  6. In a small bowl, combine sugar and cinnamon.
  7. Roll tablespoons of dough into balls, then roll each ball into the sugar and cinnamon mixutre.
  8. Place each ball on baking tray.
  9. These cookies will spread, so leave about 5 cm between cookies.
  10. Bake for 8-10 minutes, until lightly golden around the edges.
  11. Cool on trays. Once cool, store in an airtight container.