May | 2021 | Aunty G's Kitchen

I had some left over coconut milk so I looked up at some recipes and found this blog called LoveFoodies which has a Coconut Pound Loaf Cake. I don’t really use coconut in baking as the kids don’t like it but i didn’t want to waste the coconut milk! There will be more for me and my hubby! 🙂

I had most of the ingredients at home but just needed to buy the desiccated coconut. Really easy to make and the cake is delicious as it is very moist! Very Yummy! :). I have tweaked the original recipe as i didn’t want to use too much sugar!

Ingredients: 175g soft butter, 175ml coconut milk, 200g caster sugar, 3 x eggs beaten, 225g plain flour, 1 and half tsp baking powder, half tsp of salt, 1 x tsp vanilla extract and 6 x tbsp desiccated coconut.

For the topping: 4 x tbsp coconut milk – i added a table spoon of icing sugar, 1 – 2 tbsp desiccated coconut.

Method:

Preheat oven GM3 and line a loaf tin. Cream the butter and sugar until a light and pale colour.
Add the eggs in slowly, then add the coconut milk and half the flour, baking powder, salt, vanilla extract, on a slow speed on your mixer. Once combined, add the desiccated coconut and the rest of the flour.
Transfer to the loaf tin and bake for an hour. Check with a skewer and if it comes out clean, then is it ready. I probably baked my cake for 1 hour and 10 minutes, i wanted the top to be nice and golden.
Leave the cake in the tin to cool. Whilst the cake is still hot, use a skewer to prick holes on top of the cake and then pour the coconut milk over. Then, to finish the cake, sprinkle with some desiccated coconut on top and leave to cool. Enjoy your cake with a cup of tea! 🙂

It’s National Vegetarian Week this week so I thought it would be good time to learn a new vegetarian dish for this month. I saw a recipe in Lidl Summer leaflet which was a Creamy Coconut and vegetable Karahi. I have never really explored cooking Indian dishes, I have only made one Chicken Curry from scratch and that was using my friend’s recipe but many years ago! I guess, because i am not a huge fan of chillies and ‘hotness’ and the spices are really strong! I tend to buy the jarred sauces and add the meat in or get a takeaway! 🙂

This recipe seemed quite straight forward, it was just alot of cutting and chopping up all the vegetables. I eased off the chillies mixture because i don’t like it so hot! I am glad that i used a big pan for this, at one point when i tipped all the vegetables in, it wasn’t going to fit!! So, please make sure you have a big pan or you can cook it in 2 batches when making this!

Ingredients – 4 x tbsp oil, 2 x onions sliced, 2 x medium potatoes – peeled and chopped (I used a small bag of baby potatoes), 2 x carrots, peeled and chopped, 1 small aubergine chopped, 1 courgette chopped, 1 red pepper and 1 green pepper chopped, 250g frozen peas, 2 tsp easy chilli, 4 x tsp chilli flakes, 2 tsp easy garlic, 2 tsp cumin powder, 1 tsp turmeric powder, 1 tin of chopped tomatoes, 2 tomato diced, 5 x tbsp coconut milk, 4 x spring onions, 1 handful chopped coriander and some salt to season.

Method:

Blitz the tinned tomatoes and fresh tomatoes and leave it aside.
In a large pan, heat the oil and fry the onions until soft, add the potatoes and carrots and fry for 5 – 8 minutes.
Tip all the other vegetables and all your spices to your liking and season.
Cover the pan and cook over a medium heat for 15-20 minutes until the vegetables are par-cooked but not mushy. Make sure your potatoes are cooked.
To finish the curry, add the add the tomatoes into the vegetable mix and cook for 2 – 3 minutes before stirring in the coconut milk. Simmer for approx 5 minutes, serve with rice and garnish the dish with chopped coriander.

I would definitely make this again although my hubby said, ‘why don’t you add some meat to it next time!!’ I think i would prefer this dish without the meat.

With the left over coconut milk, i used this to make a coconut pound loaf cake which i will share this with you next week! 🙂