January 8, 2024 / Lyn Jones / 0 Comments
Luscious summer dessert – a velvety base bursting with tropical flavours.
Ingredients
400g can coconut cream, chilled overnight
1 mango, flesh finely chopped
1 mango, flesh thinly sliced
300ml thickened cream, cold
4 large egg yolks and 1 whole egg, room temp
165g (.75 cup) caster sugar
30cm loaf pan, lined with cling wrap including overhang
metal bowl
saucepan of simmering water
1. Without tilting or shaking the can, open coconut cream can and scoop the firm coconut cream from the top of the can into a bowl and set aside. (clear coconut liquid will not be used).
2.Using hand beaters, whisk together the egg, yolks & sugar in a metal bowl until light and fluffy. Place the bowl over a saucepan with 2 inches of simmering water and continue to mix for 6-8 minutes until the mixture is thick and pale and the beaters leave a heavy trail in the mixture, or the temperature reaches 72°C. Remove from heat, continue to mix 2 more mins to cool mixture down.
3.In a separate bowl whip thickened cream & coconut cream until soft peaks form. Fold in the egg mixture and the chopped mango gently until just combined. Pour into the prepared loaf pan and freeze for a minimum or 6-8 hours or overnight.
4.When ready to serve, remove semifreddo from pan and invert onto a serving platter. Top with mango slices, toasted coconut, and fresh mint leaves.
December 30, 2023 / Lyn Jones / 0 Comments
These are soft and fluffy, cooked on a skillet and so quick & easy. Makes 8.
(from https://kirbiecravings.com/2-ingredient-english-muffins)
- 2 cups (472 g) nonfat thick plain Greek yogurt (eg Kirkland)
- 2 2/3 cups (338 g) SR
- 4 Tab (40 g) cornmeal optional
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Add yogurt & SR to a large mixing bowl. Mix until evenly combined.
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Knead dough until a tacky dough forms – about 7 minutes. The dough should also pull away from sides of bowl when ready. If still sticky, mix in 1 Tab SR at a time until no longer too sticky to shape and work with.
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Divide dough into 8 equal portions, shape into 3 1/2 ” wide round hockey pucks, between 1/2 inch and 3/4 inch thick.
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If using cornmeal, dip each side of the muffin into the cornmeal placed evenly on a plate.
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Heat a large non-stick skillet on low-medium. Add a few rounds (I do 4 at a time) onto the heated skillet & cover. Muffins will rise so make space between each one. Cook 10 mins til golden brown, flip and cook for an additional 10 minutes still covered by lid.
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Remove from heat and let sit covered for another 10 minutes. Cut into one to make sure it is cooked through. If for some reason it is not fully cooked, cook for a few extra minutes on low-medium heat until the muffins are cooked through.
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Let cool completely then split open to toast. Add your favorite spread before eating. Uneaten muffins can be stored in the fridge or freezer.
- Homemade self-rising flour: Combine 3 cups of all-purpose flour, 4.5 tsp BP and 3/4 tsp table salt to a large bowl. Whisk until thoroughly combined. Measure out 2 2/3 cups for the recipe. Save the remaining for if you need to add more to the dough.
- Make sure to use a self-rising flour that contains 3 grams of protein per 30 grams of flour. Some self-rising flours use a softer wheat with less protein (2 grams or protein per 30 grams of flour), which will affect the amount of yogurt you will need.
- Nutrition estimate does not include the optional cornmeal.
1muffin, Calories: 167kcal, Carbs: 32g, Protein: 8g, Sodium: 489mg, Sugar: 2g, NET CARBS: 32