Thoughtful Foods

From Edwina

I had delicious Thoran when I was in Kerala (in the south west of India). I haven't tested this recipe but it looks similar to one that I have made. As with all cooking (and especially Indian cooking), you can alter the spices to suit your taste (or, as my Indian 'mother' told me, the taste of your husband and sons!!).

• vegetable of your choice (eg, thinly sliced cabbage, sliced green beans, cubed carrots)
• chilli powder - 1/2 spoon.
• turmeric powder - 1/4 teaspoon.
• desiccated/shredded coconut (unsweetened) - 1/2 cup.
• onion - 1/3, cut into small pieces.
• coconut oil (or other oil), salt, mustard seeds, cumin seeds (optional) and curry leaves (optional).

Heat oil, briefly fry mustard seeds, cumin seeds and then curry leaves, and then onion, until slightly browned.

Add salt, chilli and turmeric, and stir well. Add coconut, cook and stir for a few minutes, then add vegetables.

Cover and cook over a low flame, stirring occasionally, until cooked.

 

From Alice

1 fresh coconut- pierce the eyes and drain liquid into a bowl.  break open, grate ~1/2 the flesh into a bowl (discarding outer bark and tough brown skin).  Ad 12 medjool dates (pitted and roughly chopped), 1bunch coriander roughly chopped, juice and grated zest of 2 limes, 1.5tbsp tamarind paste, 2 v. finely chopped garlic cloves, 0.5 long red chilli v finely chopped and 0.5 tsp sea salt.  Ad enough coconut liquid to loosen.  Serve with pappadums.

From Alice

Cut 2 thin carrots and 3 lebanese cucumbers (discarding core of seeds) into ribbons using a peeler. Now make ribbons of ~1/4 of a fresh coconut, reserving mliky liquid to add to dressing.  Add bean sprouts and soaked glass noodles (both optional).  Add the leaves from a bunch of fresh coriander.  Mix the juice of 1 lime, ~100ml coconut liquid, 1 fnely chopped long red chilli, ~1 spoonful palm sugar, and 1tbsp tamari.  Mix the salad with this dressing, garnished with coriander leaves and onion flakes.

From Margie

• 2 eggs
• 300 ml milk
• 1 teaspoon of vanilla essence
• 2 1/2 cups of plain (all-purpose) flour
• 2 teaspoons baking powder
• 2 teasponns cinnamon
• 1 cup caster sugar (superfine)
• 150g shredded coconut
• 75g unsalted butter, melted

Preheat oven to 180°C (350°F). Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into a bowl, add the sugar and the coconut. stir to combine. Make a well in the center and gradually stir in the egg mixture until just combined. Add the melted butter and stir until the mixture is smooth, being carefull not to over-mix.

Pour into a greased and floured 21 x10cm (8 1/2 x 4 in) loaf tin and bake in the preheayed oven for 1 hour, or until bread is cooked when tested with a skewer.

Leave in the tin to cool for 5 minutes, and remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar. Makes 8-10 thick slices.

Ingredients

3 cups (300g) rolled oats
1/3 cup (30g) desiccated coconut
1/3 cup (30g) wheat germ
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
1/3 cup (50g) chopped almonds
50g butter
2 tablespoons oil
3 tablespoons honey
1/3 cup (60g) chopped dried apricots
1/3 cup (30g) chopped dried apples
1/2 cup (60g) sultanas

Method

1. Preheat the oven to moderate 180 degrees C (350 degrees F). Mix the oats, coconut, wheat germ, seeds and almonds in a baking dish.

2. Put the butter, oil and honey in a pan and stir over low heat until melted and warmed through.

3. Pour into the baking dish and stir to coat the dry ingredients. Bake for 45 minutes, stirring well every 10 minutes.

4. Leave until cold, then stir in the fruit. Keep in an airtight container for up to 4 weeks.

Ingredients

1 cup butter
1 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cup rolled oats
3/4 cup coconut

Method

1. Cream butter, add sugar and egg.

2. Mix dry ingredients together.

3. Combine wet and dry.

4. Roll into 1" balls and press with wet fork.

5. Bake at 350 degrees F, 12-15 minutes.

Note: Crystal's favourite kind 'Delicious'