coconut

beetroot pachadi

~ aplotzi ~ 5 Comments

I think beetroot rocks and this is my take on beetroot pachadi, a creamy Indian curry dish which is normally served puréed. I prefer it chunky but with the same great flavours, I also love the popping texture of the mustard seeds in your mouth when you eat it. I have added crunchy coconut chips as a garnish, to add even more texture. It’s a great Indian sweet and sour dish which can be a stand alone dish, but is delicious with other curries too, including meat ones, and perfect served with basmati rice and a salad or a paratha. My friends have tested this recipe out for me and they all think it’s brilliant. Thanks friends.

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asian cucumber and peanut salad

~ aplotzi ~ 2 Comments

This salad is lower carb, and for me it has the right combination of textures and flavours, because it tastes fresh and delicious. It has the creaminess of the coconutty and peanutty sauce mixed with the crunchiness of the cucumber and the sweet and sour flavours from the limes, maple syrup, Sriracha and coconut cream dressing. This is a vegan recipe at its penultimate best and is fab served with fish like my (Asian sea bass) but you can serve it with chicken or steak and if you aren’t low carbing it, serve with Thai sticky rice. Yum.

Recipe

Serves 4.

Ingredients:
1 large cucumber
A sprig of fresh coriander finely chopped
A handful of chopped roasted peanuts
2 salad onions finely sliced
1/2 teaspoon sesame seeds (I use black sesame seeds)

The dressing
3 tablespoons of smooth peanut butter
1/2 clove of garlic
1 tablespoon of coconut cream
1 lime juiced
2 tablespoons of water
1/2 teaspoon of Sriracha (chilli sauce)
1 tablespoon of soya sauce
1 tablespoon of maple syrup

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creamy fish curry

~ aplotzi ~ 6 Comments

I love this delicious Madur Jaffrey dairy free creamy fish curry recipe and have been cooking it for ever. It’s perfect for Friday night dinner, a dinner party or as an antidote to all the Christmas fare at Christmas. It’s great served with a wedge of lime and fantastic to serve on Christmas eve to guests as a simple supper with basmati rice or with whatever you fancy.

Recipe

Serves 4.

Ingredients:
A thumb size piece of ginger
3 green chillies
7 cloves of peeled garlic
400ml can of coconut milk
250ml carton of coconut cream
4 tablespoons of coconut oil or olive
3 medium onions finely chopped
8 small tomatoes halved
800g of white skinless fish (haddock, cod, monkfish), cut into big chunks
¾ teaspoon of turmeric
¼ teaspoon of cayenne pepper
A handful of coconut chips, toasted in a dry pan (optional)
A bunch of finely chopped coriander (optional)
Salt to taste

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dairy free peach and coconut muffins

~ aplotzi ~ 6 Comments

I made these for Sunday breakfast for a load of friends. They adored them so much I said I’d put them on the blog. They are not excessively sweet, so you can add more sugar if you want to, but we liked them as is with coffee. Yum-a-Rama.

Makes 12.

Ingredients:
½ cup of desiccated coconut and a few spoonfuls more for decoration
2 or 3 peaches or nectarines peeled and finely diced
1 teaspoon of vanilla extract
2 tablespoons melted coconut oil
1 large egg or egg replacer for one egg
1/3 cup soya milk
½ cup of sugar
1 cup coconut yogurt
¼ teaspoon of salt
1 teaspoon baking powder
1 teaspoon of baking soda
2 cups of flour (I used white spelt)

Icing
1 cup icing sugar
2 tablespoons lemon juice

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prawn and coconut curry

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This creamy dairy free coconutty curry is a brilliant dinner party dish served with basmati rice and a salad… or make half the quantity for dinner for two.

Serves 4.

Ingredients:
A thumb sized piece of ginger
1-2 green chillies depending on how hot you want it
7 cloves garlic
400 ml can of coconut milk
250 ml coconut cream
4 tablespoons of coconut oil or olive oil
3 medium onions finely sliced
8 small tomatoes halved
400-500g of large raw shelled prawns (I use king prawns)
1 ½ teaspoon turmeric
1/4 teaspoon cayenne pepper
A handful of toasted coconut chips (optional)
A bunch of coriander finely chopped
Salt to taste
1 lime

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dairy free coconut cupcakes

~ aplotzi ~ 9 Comments

Really delicious coconut cakes that taste fab even though they are dairy free. Ralph thinks they are incredibly delicious, and he knows his cake.

Makes 12.

Ingredients:
2/3 cup desiccated coconut
1/2 cup light olive oil
2 medium eggs or egg replacer (instructions on box)
2/3 cup of soya milk (I use Bonsoy) or coconut milk
1 cup of caster sugar
2 cups self-raising flour or self-raising gluten free flour
Pinch of salt
Cupcake cases

Icing
1/3 cup desiccated coconut toasted
2 tablespoons lemon juice mixed with 2 tablespoons of water (it might need more)
2 – 3 cups of icing sugar (it depends on the weather)
Coconut chips toasted (optional)

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aloo gobi

~ aplotzi ~ 4 Comments

This is my own version of the Leon Aloo Gobi. Even though it’s got a lot of ingredients, it’s worth making as a stand alone veggie dish. It’s perfect for a vegan or vegetarian dinner party served with basmati rice or a paratha. I think it has all the right flavours and textures. Sweet and savoury and  very creamy. Everyone loves it, including die hard carnivores. It has been wheeled out for many a dinner party and vegetarian dinner à deux.

Recipe

Serves 3-4.

Ingredients:
1 medium onion finely chopped
2 carrots thickly sliced
2 tablespoons olive or coconut oil
1 red chilli
2 thumb sized pieces of fresh ginger
5 cloves peeled garlic
1 heaped teaspoon madras curry powder
1 teaspoon turmeric
1 teaspoon black onion seeds
1/2 cup ground almonds
1/2 a cauliflower broken into florets
1 x 400ml tin coconut milk
1 cup frozen peas (thawed)
Juice of half a lemon
A handful of sultanas
Finely chopped parsley or coriander
A handful of desiccated coconut (and some optional coconut chips to sprinkle on top)

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