Tag // baking

Coconut Bread

coconut bread

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I’m a huge fan of anything coconut flavored and when I saw this recipe I knew I had to try it. It did not disappoint, but I do feel it needs some tweaking. I like spicy cakes with a little bit of special. And even though this cake is super tasty, it lacks that bit of special.

This friday it was our 6th anniversary. I can’t believe it’s already been six years since we met. He lights up my world, makes me smile when I’m down and he is the best man I have ever met. Up to another 6 years, I can’t wait to spend it with you.

Coconut Bread
adapted from Smitten Kitchen

2 large eggs
300 ml of organic full fat milk
1 vanilla pod
320 grams of  all-purpose flour
1/2 teaspoon table of salt
10 grams of baking powder
3 teaspoons of ground cinnamon
200 grams of granulated sugar
140 grams of  unsweetened flaked coconut
85 grams of  unsalted butter, melted
zest of half a lime

Heat oven to 160°C. In a small bowl, whisk together eggs and milk.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar, coconut, vanilla and lime zest, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined.
Melt butter and add it to the bowl.Stir until smooth. Don’t over mix!

Now get your loaf pan and butter and flour it. Put the batter in the pan and put it in the oven. Bake it for 1 hour to 1,5 hours. If you want to check if it’s done, get a wooden skewer and stab that cake right in the middle. If it’s comes out clean, your cake is done! Take it out of the oven and let it cool for five minutes. Now take it out of the pan, put it on a cooling rack and slice yourself a piece of heaven. (very tasty with a dab of butter)

Note: we added the lime to the recipe after baking, because we think it will give the recipe a little extra zing.

Apple & Pear Crumble

apple pear crumble

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As some of you might know, Nick did one year of bakery and pastry school where he learned a lot about kneading dough, making pies and baking bread. I love this about him. He gets in the kitchen, grabs a bag of flour and some butter and he creates something yummy. This sunday, after a lot of begging from me to please start baking again, he made this heavenly piece of pie.

In the next few weeks we’ll be sharing more of Nick’s own recipes. They’re awesome. He is awesome. I love a man that can bake. And cook. And cuddle. God I love a good cuddle.

Apple & Pear Crumble

Pie Crust
100 grams of sugar
200 grams of butter
300 grams of flour
8 grams of baking powder
1 egg
pinch of salt
some lemon zest (optional)

4 apples (crisp and a little sour), peeled and in cubes
4 pears (the green ones), peeled and in cubes
handful of raisins
½ teaspoon cinnamon
½ teaspoon cardamom
4 cloves
marrow of 1 vanilla pod
pinch of salt
30 grams of butter

100 grams of flour
50 grams of butter
50 grams of sugar
pinch of salt

Pre-heat your oven at about 170°C.

Pie Crust
Soften the butter with your hands, until it’s room temperature. You shouldn’t be feeling any cold pieces in the butter any more. Mix in and knead through the sugar, followed by the egg. Mix the salt and the baking powder with the flour. Get your hands dirty and knead the flour through the butter until you’ve got a nice and smooth dough. Add a little flour if it’s too sticky or add a little water if it’s too dry. Wrap it in some plastic foil and put it in the fridge.

Put on a pan and melt the butter until it stops bubbling and sizzling. Throw in the apples and pears, followed by all the spices and the raisins. Bake for about 4-5 minutes on medium-high heat. It shouldn’t get too mushy, but the apples and pears should get a little softer. Take the pan off the heat and set aside.

Mix the flour and sugar in a bowl. Make sure your butter is cold. Cut it into small pieces in the bowl. Get your hands in there and try to make the pieces of butter as small as you can and mix them well until you get a crumble. Don’t make it into a ball, you want to keep the little crumbles.

Butter up your favorite cake pan. Its shape or whether it’s metal or whatever doesn’t really matter. Take your pie crust dough out of the fridge, and knead it through a little. You don’t want to get it warm. Roll it out until approx. 3-5 mm thick, and cover your cake pan with it. To do this, lightly flour your rolling-pin, roll the dough loosely around your pin, and unroll over your cake pan. Cut away the overhanging edges. You can stick this together to cover up some pieces of your cake pan you might have missed. Or put it in your fridge and secretly take little bites out of it when nobody is looking. You can keep this dough for up to a week in the fridge and up to three months in the freezer.

Put the filling in there.

Cover the filling with the crumble.

Put it in the oven until the pie crust is nice and golden. The crumble is going to stay a little lighter.

Store on your kitchen counter (it gets sloppy in the fridge). It tastes best if you leave it for a day. But I know you’re not going to be able to stop yourself.