COCONUT BLACK RICE PUDDING

Simple as that and so delicious!

COCONUT BLACK RICE PUDDING / Serves 2


INGREDIENTS:

• 1 & 1/2 cup black rice, soaked overnight
• 1 cup coconut milk
• 1 TBS coconut palm sugar

METHOD:

Boil water in small saucepan. Add rice and simmer for about 15 minutes or until tender. Drain.

Combine rice, coconut milk and palm sugar in the same saucepan. Simmer for about 15 minutes stirring occasionally. Or until thicken to porridge-like consistency.

Serve sprinkled with toasted sesame seeds or almond flakes.




in Polish:



DESER z CZARNYM RYŻEM i MLEKIEM KOKOSOWYM / 2 porcje


SKŁADNIKI:

• 1 i 1/2 szklanki czarnego ryż, namoczone przez noc
• 1 szklanka mleka kokosowego
• 1 łyżka cukru z palmy kokosowej

METODA:

Zagotować wodę w rondelku. Dodać ryż i gotować na wolnym ogniu przez około 15 minut lub do miękkości. Odcedzić.

Wymieszać ryż, mleko kokosowe i cukier palmowy w tym samym garnku. Gotować na wolnym ogniu przez około 15 minut, mieszając od czasu do czasu. Lub do osiągnięcia konsystencji podobnej do owsianki.

Podawać posypane prażonymi ziarnami sezamu lub płatkami migdałowymi.

ALMOND & CINNAMON BISCUITS

Seeing photo of Tara Stile's 'Snickerdoodles' made me want to try her simple recipe. I know it sounds strange but I often get attracted by photos first and then I check the recipe and adapt it to myself.

ALMOND & CINNAMON BISCUITS / Makes about 36 biscuits (3 cm diameter)
/ Recipe adapted from Tara Stiles /


INGREDIENTS:

• 2 cups almond meal
• 1/2 cup maize flour
• 1 tsp baking powder
• 1/3 cup coconut sugar
• 1 TBS cinnamon
• 1/3 cup millet milk (any nut milk)
• 1 tsp vanilla extract
• 4 TBS melted coconut oil
• toasted sesame seeds (for sprinkling)

METHOD:

Preheat the oven to 175C. Line baking tray with parchment paper. 

Mix first all dry ingredients in a large bowl. Then add wet ingredients and make sure all ingredients are combined well. Roll in little balls. Place on baking tray and flatten slightly. Sprinkle with toasted sesame seeds. Bake for about 20 minutes. Leave to cool and then you can start enjoying!

in Polish:


Z przepisu wychodzi sporo ciasteczek, jeżeli zrobicie je o średnicy około 3 cm. Można je przechowywać przez kilka dni - jednak trudno się im oprzeć więc ostrzegam ;)


MIGDAŁOWO-CYNAMONOWE CIASTECZKA / około 36 sztuk w zależności od wielkości


SKŁADNIKI:

• 2 szklanki mąki migdałowej (można użyć drobno zmielonych migdałów)
• 1/2 szklanki mąki kukurydzianej
• 1 łyżeczka proszku do pieczenia
• 1/3 szklanki cukru palmowego (można mniej albo w ogóle)
• 1 łyżka cynamonu 
• 1/3 szklanki roślinnego mleka (jakiegokolwiek; użyłam migdałowego) 
• 1 łyżeczka ekstraktu z wanilii (opcjonalnie)
• 6 łyżek rozpuszczonego oleju kokosowego (lekko ostudzonego)
• uprażone ziarenka sezamu (do posypania)

WYKONANIE:

Piekarnik nagrzac do 175 C. Blachę wyłożyć papierem do pieczenia.

Najpierw wymieszać wszystkie suche składniki, następnie dodać mokre i wszystko dobrze wymieszać. Nabierać łyżką trochę ciasta, robić małe kulki w dłoniach, lekko spłaszczyć i położyć na blachę. Posypać wszystkie ziarenkami sezamu i piec około 20 minut, aż będą lekko brązowo-złociste. Wyjąć z piekarnika i zostawić do wystygnięcia.

Smacznego!

APPLE CRUMBLE with COCONUT CARAMEL infusion

This cake takes time to prepare but I ensure you that it is worth every minute!

APPLE CRUMBLE with COCONUT CARAMEL infusion
/ Recipe adapted from here /


The recipe of COCONUT CARAMEL SAUCE you can find here. You need 1/2 cup for the recipe below.

DOUGH

INGREDIENTS:

• 1 & 1/2 cups wholegrain spelt flour
• 1 TBS coconut palm sugar
• 1/2 tsp sea salt
• 10 TBS extra virgin coconut oil
• 4-6 TBS ice cold water

CRUMB TOPPING

INGREDIENTS:

• 3/4 cup wholegrain spelt flour
• 1/2 cup coconut palm sugar
• 1/2 tsp sea salt
• 6 TBS extra virgin coconut oil
• 1/2 cup oats

FILLING

INGREDIENTS:

• 8 sour apples
• juice from half of lemon
• 1/4 cup cornflour
• 2 tsp ground cinnamon
• 1/2 cup caramel sauce

METHOD:

Mix all dry ingredients in a large bowl and place it in the freezer for 15 minutes. In the meantime, melt coconut oil and let it cool. Take out the bowl from the freezer, add coconut oil and mix. Then add cold water, one spoon at a time, until the dough is firm but slightly sticky. Cover with plastic and place in the fridge for at least one hour or in the freezer for 15-20 minutes.

In the meantime, make crumb topping. Stir together the flour, oats, coconut sugar and salt in a large bowl. Then add coconut oil and mix until the mixture resembles coarse meal. Cover with paper towel or damp kitchen cloth and set aside.

Line round tray (20-22 cm) with parchment paper. Take out the dough, roll it out on the surface and then transfer to the baking tray. Again refrigerate for about 30 minutes or put into the freezer for 15 mins. 

Now prepare the filling. Peel the apples and cut them into the chunks. Stir in lemon juice, cornflour and cinnamon. Pour coconut caramel sauce and mix well.

Preheat the oven to 190 C. Take out the tray with a dough and sprinkle with flour. Transfer coconut apple mixture onto the crust and sprinkle with the crumb topping. 

Place into the oven for 15 mins. Then cover with foil and bake for another 20-30 minutes  or until the topping is golden brown (depending on your oven).

When the cake is ready, leave to cool for few hours - if you can resist ;) 

STRAWBERRY TART with CARAMEL COCONUT SAUCE

I decided to slow down a little with 'eating everything what I want' as I need to get balanced again. I really miss my fresh juices - I do not have a juicer with me while staying in Manchester. So if anyone knows a place where I could buy some freshly squeezed juices, please let me know :)

In the meantime, I will concentrate on making healthy dishes and using the best ingredients again.


Are you fancy healthy summery dessert? If yes, here it is.

STRAWBERRY TART with CARAMEL COCONUT SAUCE


CARAMEL SAUCE
/ Recipe comes from here /


INGREDIENTS:

• 1 can of coconut milk
• 1/2 cup coconut palm sugar

METHOD:

Refrigerate can of full fat (min 80% coconut) coconut milk overnight.

Open that can and separate thick white milk fat from the water. Measure 1/4 cup of the coconut water and transfer to a small saucepan. Place on gas over medium-high heat, add coconut sugar and bring to a boil. Boil for 5-6 minutes whisking only few times.

Then stir in 1 cup of the coconut milk fat or less (it depends on your can of the coconut milk). Reduce heat to medium and boil mixture for 5 minutes (or 8 mins if you have less than 1 cup of coconut milk fat) whisking every some time. Remove from the heat, pour to glass jar or glass container and leave without cover at room temperature to cool. Then refrigerate for minimum 4 hours before using (sauce will thicken). 


TART

INGREDIENTS:

• 2 cups spelt flour
• pinch of sea salt
• 1/2 cup or more coconut palm sugar
• 170g cold butter
• 1/2 cup iced cold water

* Original recipe says to use only half of dough.

METHOD:

Place all dry ingredients in a big bowl and mix. Add cold butter and cut it in small pieces using a knife. Then start adding cold water and quickly kneed a dough. 

Refrigerate for minimum half an hour or put to the freezer for 15 minutes. Transfer to round baking tray lined with parchment paper and place again in the fridge.

Preheat the oven to 220-230 C. Before putting tart into the oven prick it with a fork all over the whole surface. Cover with parchment paper and put some dry beans or baking ceramic balls (it will prevent sides of tart going down). Place it into the oven and bake for 10-15 mins. Remove beans or ceramic balls, and bake tart for another 4-5 mins. When ready, leave it on the side to cool.


In the meantime, wash strawberries, remove stems and slice each strawberry.


When tart reaches room temperature, pour caramel sauce and arrange strawberries

QUINOA with BANANA & COCONUT MILK

Yesterday I had to have some kind of new breakfast. I had cooked quinoa and coconut milk, so quickly I had that great idea ;)

QUINOA with BANANA & COCONUT MILK / 1 portion


INGREDIENTS:

• 1 banana
• 1 TBS clarified butter
• 1/2 tsp cardamon
• 1-2 tsp cinnamon
• 1/2 cup coconut milk
• 1/2 cup cooked quinoa
• 1 TBS maple syrup

METHOD:

Melt clarified butter on frying pan and fry sliced banana on medium heat for 2 minutes on each side. 

Pour coconut milk with cardamon and quinoa into medium pan and cook till warm on a medium heat. When ready, transfer to a bowl, add cooked banana, sprinkle with cinnamon and add maple syrup. 

* Quinoa can be substitute with any other grain

HOMEMADE GRANOLA with COCONUT YOGHURT

HOMEMADE GRANOLA / Makes 6 portions
// Recipe adapted from here //

INGREDIENTS:

• 1 cup raw oats
• 1/2 cup raw chopped nuts (pecans, walnuts, hazelnuts)
• 1/4 cup raw cocoa nuts or nibs
• 1/4 cup goji berries
• 1/3 sunflower seeds
• 2 TBS melted coconut oil
• 1 large pinch of sea salt
• 1 TBS honey
• 1 TBS maple syrup

METHOD:

Preheat oven to 150C. Line baking tray with parchment paper.

Place all ingredients in a large bowl and mix well using your hands. That is fun :) Spread mixture thinly on the tray. Bake for about 10 minutes or until lightly golden brown. Do not over bake it as it will taste like burnt. Leave to cool on the side. Store in airtight container (e.g. in mason jar in the fridge) up to 2 weeks.

* You can make different flavours of granola using different nuts, seeds, dried fruits, coconut flakes etc.

·······························································

HOMEMADE COCONUT YOGHURT / Makes 2-3 portions

INGREDIENTS:

• 1 can of full fat coconut milk
• 1 probiotic tablet
• 1 TBS lemon juice

METHOD:

Warm up coconut milk in a saucepan until it is very warm but you can still put your finger inside (it cannot be too hot). Whisk in probiotics and add slowly lemon juice constantly stirring. You can use blender. Place mixture in a mason jar or bowl with a lid and leave in warm place Leave it overnight. 

In the morning you have really nice breakfast, homemade yoghurt with granola! Delicious!

SRI LANKAN BUTTERNUT SQUASH CURRY

Moving out took so much of my time. I thought I would do that quickly and have some free time to do things which I love... Unfortunately, it did not happen! However, I have this time now and I can do whatever I want. 
But first I will continue writing my blog as it has been a while since last post. 

About a month ago I took part in preparing lunch for participants of Oxfam event. One of my friends (she comes from Sri Lanka) prepared dish which I felt in love with after first bite. While I am still waiting for her recipe, I have created something very similar to her coconut flavoured dish. 

SRI LANKAN BUTTERNUT SQUASH CURRY with BROWN RICE

INGREDIENTS:

• 1 butternut squash
• 1 onion
• olive oil
• small handful of mustard seeds
• 1 clove garlic
• few curry leaves (fresh or dried)
• salt
• 1 tsp coriander powder
• 1 tsp ground nutmeg
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 & 1/2 cup of vegetable stock
• 1/4 can coconut milk
• portion of brown rice

METHOD:

Peel, take out seeds and cut butternut squash into chunks. Peel and slice onion. Heat olive oil in saucepan and after while sprinkle mustard seeds. When they start spatter, oil is hot enough to cook. Add onion and cook gently on medium-low heat until lightly soft. Add all spices and cook for another minute. Then add butternut squash and cover all ingredients with vegetable stock (not too much as ingredients should not be swimming in liquid). Simmer on medium-low heat until squash is tender. At the end add coconut milk and simmer everything for further minute.

Serve with cooked brown rice.

* You can add some chilli powder if you like spicy food.

* You can serve this curry with egg fried rice too.

·······························································

in Polish

Przeprowadzka,  a właściwie tylko wyprowadzka, pochłonęła mnie całkowicie. Wydawało mi się, ze szybko to załatwię i będę mieć dużo wolnego czasu żeby robić to co kocham... Niestety!

Za to teraz mam już ten czas i robię to co tylko zechcę. Jednak najpierw nadrobię zaległości blogowe.

Już jakiś czas temu brałam udział w przygotowaniu poczęstunku dla uczestników wydarzenia zorganizowanego przez organizację Oxfam. Tak jak zazwyczaj, przygotowałam deser - nie o tym jednak chciałam pisać.

Jedna z moich znajomych (pochodzi ze Sri Lanki) zrobiła coś w czym po prostu zakochałam się "od pierwszego kęsa". Nadal czekam na jej przepis. A w między czasie stworzyłam coś na podobieństwo tego wspaniałego i prostego dania o kokosowej nucie.

DYNIOWE CURRY z BRĄZOWYM RYŻEM

SKŁADNIKI:

• 1 dynia piżmowa
• 1 cebula
• oliwa z oliwek
• mała garść ziarn musztardy
• 1 ząbek czosnku
• kilka liści curry (świeżych lub suszonych)
• sól
• 1 łyżeczka proszku z kolendry
• 1 łyżeczka gałki muszkatołowej
• 1 łyżeczka kurkumy
• 1 łyżeczka sproszkowanego kminku
• nie więcej jak półtorej szklanki bulionu warzywnego
• 1/4 puszki mleka kokosowego
• porcja brązowego ryżu

WYKONANIE:

Obrać dynię, usunąć pestki i pokroić na kawałki. Obrać i pokroić cebulę. Rozgrzać oliwę w rondlu i po chwili wrzucić ziarna musztardy. Kiedy zaczną rozpryskiwać, oliwa jest rozgrzana do odpowiedniej temperatury. Dodać cebulę i dusić na małym ogniu aż się zeszkli. Dodać wszystkie przyprawy i dusić przez kolejną minutę. Następnie dodać kawałki dyni, zalać bulionem tak żeby ledwo zakryć wszystkie składniki (nie powinny pływać w wywarze). Dusić na średnim ogniu aż dynia zmięknie. Na końcu dodać mleko kokosowe, wymieszać i zostawić na ogniu przez kolejną minutę.

Podawać z ugotowanym brązowym ryżem.

 * Jeżeli ktoś lubi ostre potrawy można dodać ostrej papryki.

 * Można również serwować z ryżem usmażonym z jajkiem.