RSS

Tag Archives: Coconut

Sago, Coconut Cream and Banana

Sago

Oh sago… Where have you been all my life? Seriously a simple, delicious dessert that everyone will love. Sago is made from the starchy pulp of a specific type of palm tree. Yup, starch. That makes sago about 90% carbohydrates, so be careful, diabetics.

[ Serves: 4 | Time: 60 Minutes | Cost: $4 ]
[ Joes Rating: 4.5 / 5 | My Rating: 5 / 5 ]

Ingredients

100 g dry sago
400 ml coconut cream
½ teaspoon stevia or 2 teaspoons sugar
2 tablespoons coconut, shredded and toasted
2 tablespoons almonds, chopped and toasted

Method

  1. Put the stevia, sago and coconut cream in a pot and cook over a moderate heat for 5 minutes, stirring continually.
  2. Remove from the heat and place in the fridge until chilled.
  3. Serve with toasted nuts and coconut.

Yum, give me extra nuts and coconut!

Observations

  • I adore sago. No, I mean I REALLY adore it. I could eat it all day long. It’s so easy and so delicious. Ahh sago……. *drool*
  • Diabetic Note: Banana is always bad for me. When it comes into the equation, my blood glucose levels get crazy. Having said that though, my bloods handled this dish exceptionally well.
  • Ethical Note: I want to do some research about sago. I am not sure how sustainable the crop is. Many south-east Asian rainforests are torn down to make way for crops such as palm sugar. For now, the jury is out until I can find the time to research this further.

 

Advertisements
 
 

Tags: , , , , , , , , , ,

Banana and Coconut Cream Custard

I stumbled across this wonderful recipe by Real Food Forager and was very eager to try something similar. I don’t know why I waited so long, to be honest. It should now be a part of our regular diet – it was just that good!

Silky, creamy and smooth – a perfect dessert.

[ Serves: 4 – 6 | Time: 30 Minutes | Cost: $4 ]
[ Joes Rating: 4.5 / 5 | My Rating: 5 / 5 ]

Ingredients

2 ripe bananas – puréed
1 can coconut cream – well incorporated ¹
4 free ranged eggs
2 tablespoons agave ²
2 teaspoon vanilla essence
1 teaspoon stevia

Method

  1. Mash and purée the banana in a blender until it is smooth and creamy.
  2. Add the remaining ingredients and mix until well aerated.
  3. Pour the mixture into a tart tray and bake at 180°C for 30 minutes.
  4. Serve hot or cold ³.

Creamy and delicious.

Observations

  • Note 1: The original recipe called for coconut milk and gave instructions on how to convert coconut cream into coconut milk. I opted to just use a tin of coconut cream and the results were delicious. If your coconut cream is solid in the tin, warm it until it melts and becomes incorporated.
  • Note 2: The original recipe uses four tablespoons of honey, however, I was concerned about the glucose content. I’ve altered it to be half agave and a little stevia to make up the sweetness required. The dish didn’t suffer for the substitutes. If you don’t have agave, you can use sugar, honey or just stevia as desired.
  • Note 3: The original recommended refrigerating the custard and serving it cold. We had some hot to taste test it (for research, I assure you!) and found it was moist and not all that appealing. When we set it in the fridge, the moisture seems to disappear and the texture and taste strengthens. Although it can be eaten hot, it is our opinion that served chilled is the only way to enjoy it.
  • Diabetic Note: There is always something about bananas that sets my blood glucose levels screaming. This dish, however, even when served with some low GI ice cream (Bulla lite brand) was ok. Watch the fat content of your coconut cream (I use a lite variety), the sugars (see note 2) and serving size as there is plenty of sugar in the bananas.
  • Ethical Note: These bananas were well past their prime and were due for the compost heap. Even so, they were perfect in this dish.

Served chilled with low Gi Ice Cream – a diabetics dreams come true.

 

Tags: , , , , , , , , , , , , ,

Road Trip: Day 1

Road Trip: Day 1

Each year, a Medieval Renaissance Fair is held about 350kms from home. Last year, Brittany and I adventured north to experience the awesome that is Abbey Medieval Festival. This year, Joe took the weekend off and we made a mini holiday out of it. We were gone for three days and did a lot of exploring and adventuring which I will bring to you over the next three days.

Day 1 begun quite early. Before we left home, we tidied the house and did a general clean up after having left the house in disarray from packing. Even with doing such tasks on a day of leisure, we were on the road by 10am.

First stop for us was about an hour up the highway. I stopped in to see some wonderful dear friends whom I don’t get to see very often. Brittany had baked a coconut cake the day before to share with our friends Genevieve and Georgia for morning tea. I do love spending time with friends, and this visit made me realise I just don’t see my friends anywhere near enough.

Coconut cake made by Brittany and enjoyed by us all.

We left the girls early afternoon and decided to find some lunch. There were two must do’s for this trip – Sushi Train and yum cha. These are both luxuries we don’t get to experience at home. Although I do make similar foods, it’s never quite the same. Lucky for us, Sushi Train was quite nearby.

All aboard the Sushi Train! Next stop; flavour central!

The Sushi Train gets its name from the conveyor type system that runs around the stores main island delivering large quantities and varieties of sushi to its guests. The centre of the island is where the sushi chefs work their magic.

Oh happy day. Tamago and Inari on one plate!

My Sushi Train experience often starts and ends the same. Tamago (right) is a sweet omelette which is a delicious way to start the feast. Inari (right) is a soy pocket filled with rice, honey and sesame seeds. It makes a convincing dessert.

Panstickers aka five fold dumplings are one of my all time favourites.

I do make Panstickers on occasions but nothing compares to these beauties in terms of cooking perfection and presentation.

Potato and Tuna Croquettes

I never really get the fried foods at Sushi Train, but we were curious when we saw this dish for the first time. The filling is a potato and tuna mixture with a crispy crunchy outside. The best way to describe this would be to say it was a croquette.

Chicken Caesar Sushi

This style of food / flavour has just started to pop up everywhere lately and it seems sushi is not immune. This is a Chicken Caesar Sushi. Inside the roll is chicken that is topped with lettuce, smothered in mayo and topped with bacon bits and cheese. The flavour was very much as you would expect.

Asparagus Tempura (back), Pumpkin and Carrot Tempura (left) and Kakiage Nigiri (right)

And finally, my favourite. I always order these hot when I sit down, and they are generally one of the last things I eat because of the time it takes for them to be made. At the top we have Asparagus Tempura smothered with a rich teriaki style sauce. Bottom left is my second favourite sushi; Pumpkin and carrot tempura. To the right is my all time favourite; Kakiage Nigiri which is a grated vegetable tempura.

After saying farewell to the Sushi Train, we finally made our way to Brisbane. I had placed an order the night before with Allsop and England Butchers. They were the suppliers of the goat we recently stewed and I decided to take the opportunity to buy direct and in bulk. I ordered a few kilos of their delicious organic goat, a kilo of their organic free range pork and lamb and a sample of their pork belly and bacon. All in all, I am sure it was money well spent and you should see it featured in some delicious recipes over the next few weeks!

We arrived at our final destination for the day at around 5pm. Our gorgeous hosts were Renee from The Accidental Hippy, her husband Steve and two beautiful daughters Claire and Eleanor. We had a barbecue for dinner that featured some wonderful goat sausages I got from the Butchers to sample and I must say, they were divine! I also made a potato salad that tasted good after travelling 300kms in the icy esky.

As you can imagine, we were pretty exhausted after our big trip and sleep was not an issue. And we would need it… tomorrow is Abbey Medieval Festival day!

 
5 Comments

Posted by on July 12, 2012 in Road Trip

 

Tags: , , , , , , , , , ,

 
%d bloggers like this: