Tag Archives: coconut

5 recipes I’ll be making over the holiday period

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stollen || cityhippyfarmgirl

Selecting just five recipes for this post was actually harder than I thought. What to make, what to bake….and most importantly, what to eat??

Stollen, there will be definitely some of this. Stollen involves, dried fruit, marzipan and really….that is just a match made in heaven.

vegan-mango-icecream || cityhippyfarmgirl

This ice cream, as it was a sure hit last summer, and I’m always up for easy crowd pleasing dishes.

Coconut Mango Icecream

In a blender, add two big bananas, one can of coconut milk, 1/3 cup of sugar and whizz it up. Pour it out into a dish and blend some fresh mango. Swirl that in too. Freeze it and either run a fork through every half an hour or so until you are ready to eat it or bring it out about 20 minutes before you want to eat it, running a fork through it, (the banana content should stop it freezing completely solid.)

I think I will have a play with some St Lucia saffron buns. I’ve been making quite a few Cinnamon Buns as they are easy, freezable and everyone enjoys them, but I would like to branch out a little and see how the saffron buns turn out.

custard-tart recipe || cityhippyfarmgirl

This family favourite will probably get a look in….as really, I’d be crazy not to.

And lastly, sourdough doughnuts. I’ve been planning, and planning this one, working out my best point of attack. I’m going in people, and will not rest until they are sitting plump on the table, surrounding by happy expectant faces….or at least my one satisfied one.

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What are you making over the next few weeks?

lamington cake

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lamington cake- cityhippyfarmgirl

lamington cake- cityhippyfarmgirl

Lamingtons and I have never had a firm friendship. They were always the thing of old fashioned bakeries, afternoon tea at someone else’s house or a slightly squished white paper bag to bring home for my mum as little treat. 

A favourite for childhood cake drives and always guaranteed at the local church sweets stand. It wasn’t for me though. No matter how many times I tried, I couldn’t get past the dryness. Not even a lamington with jam and cream in the middle could save these iconic coconut squares of Australia for me.

They just weren’t my thing.

Until now that is. Now that I’ve drowned it in a sweet milky goodness that can only be attributed to a can of condensed milk. I can almost hear the collective gasps of the CWA. Shrieks of, you can’t put condensed milk in a lamington!

But you can. And I did. And perhaps in doing so I have wiped out all ability to name it still a lamington. However I’m sticking to it, and this is my lamington cake.

lamington cake- cityhippyfarmgirl

Lamington Cake

125g butter

3 eggs

150g (2/3 cup) sugar

2 tsp vanilla

225g (1 1/2 cups) s/r flour

50g (1/2 cup) desiccated coconut

125mls (1/2 cup) milk

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1 can condensed milk

50g cocoa

Cream butter and sugar. Add in vanilla, beaten eggs, and milk together than fold in dry ingredients. Bake in a greased and lined spring form pan (approx 23cm) at 180C for about 35-40 minutes. Bake until golden in colour.

While cake is still hot, leave it in the cake tin, prick it all over with a skewer or fork then pour on the condensed milk mixture. (Whisk together in a bowl, condensed milk and cocoa together beforehand.)

Leave cake to soak up mixture, occasionally bringing the condensed milk back to the centre to soak in at the top a little more. Once room temperature, pop into the fridge for a couple of hours (or over night.) Take the cake out of the tin and cover in desiccated coconut.

biscuits, cookies and things to nibble

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I hadn’t realised I had baked quite so many biscuits over bloggin’ time…

Custard Biscuits

Gingerbread Men

Anzac Biscuits

Lemon Vanilla Stars

Coconut Jam Drops

Everyday Chocolate Mint Biscuits

honey biscuits

Chewy Coconut Biscuits

speculaas

Chocolate Honey Biscuits

Parmesan Crackers

super easy chocolate chip biscuits

Passionfruit Shortbread

Kettles boiled… anyone want to join me for afternoon tea?

Tea or Coffee?

Vanilla Champagne Coconut Cupcakes

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You know when you ponder on something for awhile, thinking, I think it will work, I think it will, I think it will… Well this was one of those moments. Experimenting in the kitchen at its very best. Why? Not because I think my cooking is the bees knees, but because the cupcakes turned out even better than I had hoped they would.

These are my favourite thing I have cooked this month. Moist with a hint of champagne. Melt on your tongue, fantastic straight from the oven or just as good a few days later. These were a hit with The Monkeys, neighbours, family and Mr Chocolate.

Vanilla Champagne Coconut Cupcakes

125 grams softened butter

1/2 cup castor sugar

1 vanilla pod scraped (or two tsp of essence)

1 cup desiccated coconut

1 beaten egg

1 1/2 cups s/r flour

1 cup bubbly champagne (sparkling wine)

Cream the butter sugar and vanilla together. Then add the egg, coconut and champagne. It should look a little like soggy bread crumbs. Then fold in the flour. Cook at 180 until just cooked.

I have done batches in mini cup cakes, cupcakes and whole cakes, just adjust the time according to size. Should be just firm on top, not golden as they will be too dry then.

(20 mins for cupcakes as a guideline.)