Tag: coconut

Risotto with coconut milk, anchovies and lime – Italian Cuisine

»Risotto with coconut milk, anchovies and lime


Heat the oil in a saucepan and toast the rice, then add the wine.
Once the wine has evaporated, add the lime first and then begin to cook with the hot broth adding it little by little as it is absorbed.
A few minutes before the rice is cooked, stir in the coconut milk.

Season with salt and, if you like, with pepper.

Then dish the risotto with coconut milk, anchovies and lime, decorate with anchovies and lime zest and serve.

Pain coco: coconut milk bread as in Tahiti – Italian Cuisine


In French Polynesia, nothing is thrown away. Here is the recipe for bread made with coconut milk. Delicious at breakfast and for a Sunday brunch in true Tahitian style

Nothing is thrown away from the coconut. The "pig" of French Polynesia is the coconut palm, which thrives here. In Polynesia cultivation is not an easy thing, or the islands are too rich in water or in constant struggle against drought, the temperatures are tropical all year round and the sun shines mercilessly. Few plants survive in this seemingly heavenly natural environment, and the coconut palm is one of them. The coconut is used here for everything: you drink the water of the green cocci, you get the pulp from the ripe ones, the shells of the walnuts were used as containers or as clothes, the outside of the walnut burns like wood, you use to make ropes and natural fibers, its smoke keeps insects away, with the leaves it makes the roof to the huts. For years the local economy has been based on copra, or desiccated coconut pulp, and the local cuisine is based on coconut. It is drunk, eaten raw, on the barbecue, dried but above all it is made into cooking oil and cosmetics.

The encounter with the baguette

In the kitchen, coconut milk has met the French baguette, the most widespread bread in the islands of French Polynesia that have been part of the overseas territories for more than two centuries. Here there was no cow's milk or cream, and coconut milk has become an excellent substitute. The influence, however, is also that of China, which, thanks to its Anglo-Saxon pastries, uses milk and coconut oil for various desserts.
Thus was born the pain cocò, a sweet sandwich that, depending on the recipe, becomes table bread, a breakfast cake or a dessert after dinner. Very good, resists the prevailing humidity and remains edible even after a tropical downpour, grilled is better than a true brioche with real Normandy butter, and is even good with cheeses and cured meats.
Of the basic Polynesian cuisine, where raw fish reigns supreme in every menu, it is not boring, and one would like to bring it back with it. So here's the recipe, to make it at home and overcome nostalgia.

Ingredients for two baguettes

250g of 00 flour
100 ml of coconut milk
50 ml of warm water
3 tablespoons of coconut oil
1 packet of powdered brewer's yeast
1 pinch of salt
a little butter to butter the baguette pan
grated coconut (optional)

Method

In a bowl mix the flour and baking powder, add a pinch of salt, mix the mixture well. Add the warm water and then the coconut milk flush, after shaking it well. Mix and knead for 10 minutes, by hand or in a kneader.
Form a ball with the dough and let it rest in a salad bowl covered with a cloth for 2 hours, in a warm, damp place and away from drafts.

Knead again with coconut oil, form the two baguettes and place them in the previously buttered form. Let rise for another 2 hours. If desired, sprinkle with grated coconut.

Lightly cut the surface of the baguette and bake at 180 degrees for about 50 minutes (check the cooking with a toothpick, when it is dry the bread is cooked). Remove from the oven and let cool before serving.etnic

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Sponge cakes come with coconut milk cream – Italian Cuisine

Sponge cakes come with coconut milk cream


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The sponge cakes come with coconut milk cream of Salt and pepper it is a decomposed dessert, of great scenographic effect, to be enjoyed with the spoon. An "unusual" sponge cake based gluten free flours and without ingredients of animal origin, cut into cubes and served in layers on a bottom of coconut milk and vanilla cream with edible flower topping, fragrant herbs and currants. The result is a triumph of colors and flavors of nature that will conquer, even from the first taste, even the greedy palate of your most skeptical guests! Plus we're talking about a sweet vegan light and fragrant, suitable for everyone. Even for those with gluten or egg intolerance!

The sponge cakes come with coconut milk cream it is a healthy dessert without excesses, perfect to gently close a family lunch or an elegant dinner with your friends. Are you curious about how to prepare it? Wear the apron and discover the steps of this simple with us Salt & Pepper recipe.

Preparation of sponge cake come with coconut milk cream

1) Prepare the sponge cake. Gather the in a bowl gluten-free flour mix and the foil of corn together with cream of tartar, to the cinnamon and al salt. Frulla 2 lemon peel with 80 g of sugar cane and add them to the previous compound. Mix all ingredients well.

2) In a jug mix thecorn oil with 100 g of almond milk. Pour the obtained liquid on the flour and sugar mixture and mix with a spatula until a smooth and homogeneous mixture is obtained.

3) Transfer it to one non-stick mold of 15×10 cm oiled and floured e fires to 170 ° C for 20 minutes. Allow the to cool completely vegan sponge cake before transforming it.

4) Prepare the cream. Put on the fire coconut milk and that of almonds with the remaining sugar, the pod of vanilla open and the last lemon peel. Simmer for a few minutes and leave to rest for a few hours so as to harmonize the flavors well.

5) Filter the milk. Melt in a small bowl thecornstarch with a little perfumed milk. Put the rest on the fire; when it boils, add the cornstarch diluted and stir with a whisk to thicken the cream. Leave to rest for a few hours.

6) Cut the sponge cake dice. Take a round shaped pasta bowl and place it on the plate. Pour a few tablespoons of coconut milk and vanilla cream on the bottom of the dishes.

7) Randomly lay the nuts on the cream vegan sponge cake. Decorate with fragrant herbs, i flowers and the Red currant. Complete the dishes with a few drops of Orange jam bitter elongated with little water.

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