Homegrown Chioggia Beetroot Curry

I spotted some beetroot leaves dancing in the breeze at the weekend. I had forgotten that I planted some beetroot, so it was a nice surprise when I pulled them out of the ground to find some healthy bulbs and free from slug holes. 

In my delight I showed D and he said why don't you make a beetroot curry.  It was decided.  I removed the leaves and ordinarily I would have used them to make Beetroot Leaf Kuku or Beetroot Bhajis aka Pakora, but they were not as lush as my red chard last week, so they were destined for the compost bin. I then peeled the beetroot to reveal that they were not traditional deep burgundy beetroot, but chioggia known as candy cane or candy strip beet. 

This is when I realised the beetroot curry would not be as bold coloured, still I went with it as I have made  a beetroot curry with Golden Chioggia Beetroot in the past.

Compared to traditional beetroot which is earthy in flavour this was quite sweet, almost like turnip, in fact looking at the photograph below you would think it was turnip. 

Whilst making the beetroot curry (recipe below) I got distracted by the blue tits and the  green finches, goldfinches and bullfinches on the bird feeder in the garden, then I noticed a  goldfinch was stuck in the greenhouse.  I rushed out to open the greenhouse door, it took me a while to encourage it to fly out as it was flitting from one waning tomato plant to another.  It eventually came out and that is when I  decided to pick up some tomatoes that seemed ruby red and healthy.  

D was not convinced.  He was right, I tasted one and it was a little too far gone - well at least the red chillies were okay.   Anyway, I am sharing this blog post with Dave over at Happy Acres who hosts Harvest Monday every week.

Red Tomato, Fenugreek, Paneer Coconut Curry

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned.

Green Coconut Soup with Fennel

Yes this is really just another Green curry.

This Green vegetable Coconut Soup was made in the same vain as my korma soup, way too much coconut that it drowned the vegetables, but it was proper lush I tell you.  

I think D enjoyed it more so because of the fresh fennel, peeking out from the sides like angel wings. 

We used to grow it a lot of fennel when we had an allotment and eat it quite a bit.  But its been a while.  I picked it up with plans to make something else, then ended up throwing it into this Green Vegetable Coconut Soup and I am so glad it did.  It made for a wonderful change.  Thick, the consistency of Pea Veloute and colour just as vibrant - green and gold.

I am sharing this Red Cabbage Purple Potato Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen and with Eat Your Greens hosted by my co-host The Veg Hog.

Dirty White Coconut Cauliflower Curry

If you like mild curries, then this Coconut Cauliflower Curry is for you.  

I would describe its between a Thai Green Curry and Indian style Curry, but without the hot warming heat spice of either.  There are spices in this, mostly garama masala (and optional green chilli), but honestly its tame compared to most curries. 

So why do I describe it as dirty?!  

I don't know why, but I was expecting it to remain beautifully creamy white from both the coconut milk and natural colour of the cauliflower, but I overlooked the grainy colouring of the garam masala which made the final dish look dirty.  I then decided to throw in some chard from the garden too - what the heck!

Looking for other White Vegetable recipes - click here to see the White Vegetable Palette for inspiration. 

Red Curry - Red Onion, Red Cabbage and Red Beet Root

This was supper yesterday evening.  I had the day off from work and had ideas of going into the the big city of Cardiff or further afield Bristol and treat myself to some luxury items: shoes, a dress, a raincoat ... but no  - I decided to stay at home and do some cooking.

This Red Curry made can almost be described as a dry curry.  One that can be eaten with naan bread or chappati aka roti, but if you want it to be more liquid, you can stir in a can of Coconut milk, then I would suggest eating it with some Basmati rice as its a little more sloppy, but rich and tasty none-the-less, The addition of coconut milk will also make it more of a Pink Dish - in which case I may have called it Pink Curry with a nod towards LGBT History Month which is presently being acknowledged and celebrated in the UK, but no this is definitely a shade of mahogony wine red, not pink! 

I've made an spectacular Sri Lankan Beetroot Curry in the past and this is not that different really.  Though this one is to keep up with the red vegetables theme, is made with red onions, red cabbage, red beetroot and even red chillies.  

A final word on the photograph, yes - I know the colours are a bit in your face, but I'm playing around a little - just humour me, I know its not great, the Red Curry on the other hand was enjoyable, but different. 

Drowning in Coconut Milk Korma Soup

I have never had a desire to make a Korma at home until I ate one a few months back and was reminded of its loveliness.  It was quite yummy a little reminisce of Thai Green Curry, which I really love.  It was made with pumpkin and green beans and made a pleasant change from rich spicy tomato based curries.  

So in order to remedy having never made a korma in my home, I was finally ready to give it a go and it was quite delicious and despite its long list of ingredients I think this is one of the worlds most easiest recipes. .  Although, I think I may have added way too much coconut milk as it was drowning all the vegetables, still it tasted lovely.  I think my mother in law would like it too as it was not overly spicy. 

This Vegetable Korma Soup is perfect for those evening when you want to curl up in the corner of your soft and watch a movie.  I don't watch many Bollywood movies these days as I did in my childhood, but I do have a soft spot for the classics like the sentimental and emotional Mother India.  If you want something with a bit of humour then perhaps Amar Akhbar and Antony (where three brothers are separated at childhoods and united in adulthood, but each has been raised under a different religions: Hindu, Muslim and Christian; if that doesn't tickle you fancy and you want something with a bit more thrills then perhaps I can recommend Sholay - an Indian Spaghetti Western, the villain Amjad Khan is awesome.  I am sharing this with No Croutons Required hosted by Lisa's Vegetarian Kitchen and Tinned Tomatoes. 

African Aubergine Coconut Cassoulet

There are no fiery or smoky chillies in this African Aubergine Coconut Cassoulet , but it is immensely flavourful.  

The recipe for African Cassoulet is originally made with Boerewors which are South African sausages, I liked the sound of the flavour's in the rich ochre coloured sauce, so decided to make a vegetarian version which also happens to be suitable for vegans.  In place of the Boerewors I sliced some aubergines length ways in a manner to mimic the look of the Boerewors.   

Caribbean Coconut Vegetable 'Rundown': Squash, Peppers, Sweetcorn and Greens

I've read about 'Rundowns' in a number of my vegetarian cookbooks, to name a few: Delicious Jamaica;  Caribbean & African Cookery, and The Rasta Cookbook, but never got round to making any of the recipes in these cookbooks at home.  

But when I saw it on the menu at a restaurant in the big, bustling and diverse city of Bristol, England, I just had to have it.  We went there a couple of years back with friends from Brittany.  I had the Rastafari Rundown with butter beans, corn cob, greens carrot, sweet potato, herbs, coconut milk served with Rice'n'peas and fried dumplings.  It came in an oval shaped enamel pot.  It was my first time and it was really good.  However, the second time we went there, it was not so good - the rice was not good at all and sadly the dumplings were stale, we never went back again. 

Anyway, a 'rundown' is a method of reducing coconut milk slowly to achieve a thick creamy sauce, it is usually cooked with meat, fish or saltfish, but there are plenty of vegetarian variations around. Rosamund Grant, the author of Caribbean & African Cookery writes 'Rundown' could have been taken to the Caribbean from Indonesia by the Dutch.  They have a similar dish called 'Rendang' which has almost the same pronounciation'. 

I have been wanting to make a vegetarian 'Rundown' at home for a long while, and it only happened because I had most of the ingredients and more coincidentally Vegan Mofo prompt was to 'recreate a restaurant meal'.  And what is good, is that this recipe is naturally vegan. 

Its packed with loads of colourful vegetable: butternut squash, sweet potato, red and yellow peppers, greens from my garden and my favourite part of the whole meal was actually the sweetcorn, that were grown locally.  Pretend you enjoying this on a sandy beach somewhere in the Caribbean, not where I am - wet, windy Wales, but it is home and I wouldn't be anywhere else right now. 

Caribbean Sweet Potato - Coconut Milk Oat Slice

A week or so back I made these Sweet Potato and Coconut Milk Oat slices.  They were utterly gorgeous, scented with nutmeg, cinnamon and ginger - all very warming.  Every time I took a bite into these soft, sticky flapjack cake-like slices, it set me up in a happy daze.  

Let me tell you though this was meant to be a Caribbean Sweet Potato Pone.   I had full intentions on following the recipe from Caribbean Modern and not to stray from the written recipe, unless of course I genuinely didn't have the ingredients at home (mixed spice being one of them).  Normally when I do a cake bake style recipe I measure out all the ingredients and set them out in front of me, but I went into a daydream.  I blame the spices: cinnamon, nutmeg and ginger and just kept pouring the coconut milk from the can into the bowl.  I realised this when it was a little to late, so to salvage the mixture, I quickly stirred in some rolled oats.  It was a happy and delicious mistake, make the pone a little more dense and perfect to eat for breakfast. You can eat this sticky treat with your fingers, or with a spork!

Caribbean Pone is traditionally made with cassava root, and evaporated milk or condensed milk. If you interested in making one with cassava,  then follow this link  Caribbean Cassava Pone.This one, as you will know from the blog title is made from Sweet Potato and Coconut Milk accidentally adapted from the Sweet Potato Pone featured in Caribbean Modern by Shivi Ramoutar. I've borrowed the cookbook from the library.  I have to praise my library as I am get to take out cookbooks that I would not normally flick through or buy, but this one I am really tempted by as I have bookmarked a number of recipes including cornmeal baked okra and Tamarind dressed Sweet Potato & Beetroot Salad. It is for this reason is one of my Bedside Cookbooks: Caribbean Modern by Shivi Ramoutar .  I am selfishly sharing some of these sliced sweeties with Waste Not Food Challenge hosted by Elizabeth's Kitchen Diary, as the sweet potatoes needed using up, I always buy way too many and then don't know what to do with them. 

Vegan Vanilla - Coconut Creme Brulee with Coconut Sugar

This vegan Coconut Milk Creme Brulee was a bit of an experiment and it turned out pretty okay. 

I've made vegan Spiced Creme Brulee once before, but its been a long while and having been given a couple of cans of coconut milk recently by one of my sister in laws who was not that overly keen on its richness and wondered if I would use them.  Of course I would, I took them both.  

So vegan Coconut Creme Brulee was to appear on my table once again.  The experimental part was substituting the caster sugar with  my recently acquired coconut sugar. It was all lovely and creamy white, but as soon as the coconut sugar began to dissolve with the heat, the creamy white coconut turned into a coffee caramel colour.  I got a tad nervous about its taste and if it would be bitter.   

I had nothing to worry about, it turned out lovely.  It was not sickly sweet, but the light coconut caramel sweetness was pleasing.  The creme brulee was unctuous, custardy, wobbly and thick.

However, I did have one little hiccup, but nothing that could not be resolved.  I did the sugary glassy topping originally with coconut sugar and it did not produce a hard glassy topping.  I then decided to do the other 2 with caster sugar and it was much better producing the glassy burnt caramelised topping that you break with the back of a spoon.  The only thing I do not possess a burner, so did it under my electric grill and anyone who has a electric grill knows..... its drawback.  So a blow torch is on the wish list.  

Saffron Coconut Infused Butternut Squash Curry

I've made a load of vegetarian and vegan pies.  Some we have tucked into already, some have been shared and some of the pies are in the freezer for quick evening meals.  But today, I was wanting something else.  

With the weather being all wet, windy and blustery, I wanted a soup, a stew or curry of sorts.  I remembered having half of butternut squash in the fridge leftover from a week day pasta lunch, so that was going to form the main part of the dish.  The end result was a warming and mildly spiced Butternut Squash curry drenched in coconut goodness.

Due to poor lighting, the photograph does not do the burnt  orange warming coloured dish justice, but it tasted wonderful.  This dish was elevated further by the addition of saffron, a luxury spice and one that I used sparingly, a little does go a long way.    

This fairtrade Saffron jar comes courtesy of Steenbergs Organic.  I have used Steenbergs spices when I lived in Glasgow, Scotland, but not since I've been back in Wales.   It is a spice often found in my mothers kitchen, but it was only ever used for special occasions, often in a Saffron Indian Style Rice Pudding, a baked Persian style rice dish or even Saffron Kulfi's.   

What would you do with a jar of saffron?!

Vegan Malaysian Butternut Squash and Lentil Curry

Even though I am a cookbook hoarder, I am more than happy supporting our local libraries, especially as libraries all over the country are being threatened with closure and some have already sadly closed their doors. 

Well the most recent cookbook to fall into my mitts is by Hemsley Hemsley.  It's not a vegan or vegetarian cookbook, but it does have some stylish recipes that appeal to the eye.  But the one that I chose to make was down to earth and homely.  It was the Squash, Red Lentil and Coconut Curry.  The other reason I wanted to make this was that I wanted to use my own home-made Malaysian spice mix.  The recipe had been given to me by my Malaysian neighbours when I lived in Scotland.  It's very similar to this one by  A taste of memories - Echo's Kitchen.

Anyway, back to the cookbook, I have to admit I did not follow the original recipe as instructed. For a start the recipe in the cookbook uses 'bone broth' which is essentially old fashioned 'meat stock' dressed up in emperors new clothes.  A recipe for this features in the cookbook, of course this can easily be substituted for vegetable stock, but once I started reading the recipe I  decided to approach it the way I would do an Indian style vegan curry, sauteing the onion and garlic in vegetable oil, then adding in the spices. I have linked to the original recipe below, as well as my own adaptation.

It made for a nice, warming and filling dish.  Even though the flavour of the star anise and fennel seeds (from the Malaysian spice mix) came through, D said it was one of 'the most curried dishes' that he had had in ages.  This golden stew-like curry recipe makes a large portion, so we have been enjoying it over 3 days, first with rice, then crusty bread and today, rice again.   

Sarah Beatties Vegan Tamarind Parsnip Curry

I'm not one for parsnips.  I find them awfully sweet, therefore better suited in my humble opinion to sweet vegetable desserts like my vegan Pomegranate Parsnip Cake, Violet and Parsnip Cake;  there is even a vegetarian version Violet and Parsnip Cake or a retro version made with hazelnuts.   But when it comes to savoury parsnip dishes you will often find a bit of trepidation on my part. D put a mound of them on my plate on my Vegetarian Roast dinner plate whilst we were at his mums for Christmas day.  I gave him a big mean look, he smiled back.  

Saying all this, I really wanted to try this savoury recipe with parsnips.  I could already imagine how the turmeric would dye the white-creamy root parsnip into golden bites.  I could already imagine how the sharp tangy tamarind sauce would infuse the sickly sweet parsnip transforming it into something very delectable with flavour and bite.  I didn't want to imagine anymore.  I wanted to try it for real.  The recipe comes from one of my new vegetarian cookbooks: Meat-Free Any Day by Sarah Beattie, bestowed upon me by my lovely husband for Christmas.  Question was, what to cook from it first? Whilst turning the pages over slowly a couple of evenings back, I finally decided on this one for Parsnip and Tamarind Curry.  

Wow, would you believe it.  I really enjoyed every mouth full.  The Tamarind Parsnip Curry was every thing I had expected it to be, but more as the spiced coconut sauce was utterly gorgeous too, I really could have licked the plate clean.  What is more surprising is that even D liked it.  I think I mentioned before on my blog that D is not overly keen on the tamarind flavour,  but he really really liked this.  He impressed me further, by picking out other spices, namely the mustard seeds.

Chilli Coconut Runner Beans Curry

Runner Beans and Raspberries has been the accidental theme of my blog for the month of August, and it seems to set to continue with the next dish where the runner beans are infused with spices before being drenched in coconut milk.  

This  Chilli Coconut Runner Beans Curry recipe has Tamil Nadu, South Indian influences.  If you like Thai food, then you will like this as its very reminisce of Thai Green Curry.

Green Tomato and Coconut Curry

My father grew some tomatoes, not grown in a greenhouse but straight in the ground in the garden under the South Wales skies that this year proved to be much kinder than the last.  Well he gave me the last of them, about a handful of green tomatoes,  advising me to put them in the window sill to ripen, but I think he's was having a laugh when he said ripen in the window by the sunshine.  As the sun has not shone since he bestowed these jade jewels upon me.  So I decided to make a South Asian Green Tomato Curry inspired by one I had seen in Celia Brooks cookbook New Urban Farm: From Plot to Plate.

I made a Green Tomato and Coconut Curry last night.  It was different to my usual spiced up curry dishes in that this one was toned down by the coconut milk.  It was not overly spicy, subtle in fact and the green tomatoes imparted a zingy zang flavour.  All in all it made a nice change.  I served the curry with Basmati rice.

Bajan Gungo Pea, Squash and Coconut Soup

Whilst I was vacuuming,  I knocked down one of the paperback cookbooks hidden on the bottom shelf.  A much under-used cookbook called Lean Bean Cuisine.  I flicked through it quickly, finding myself enticed by a number of legume based recipes.

As the book was random, honest - it landed at my feet - it occured to me that I should enter this months No Croutons Required Does Random Recipes.  This is not the way I normally cook, I tend to go by what ingredients are in season and then come up with a recipe, but I was up for a new challenge, moreso as I've never done 'Random Recipes' before either.  So I closed my eyes and flicked through the first few pages and ended up on a 'Gungo Pea and Coconut Soup' recipe.  This made me smile, as I have three tins of gungo peas, also known as pigeon peas and a can of coconut milk at home.  The only ingredient I had to go and pick up was butternut squash.   

The soup was lovely and light, truly embracing the characteristic flavours of the Caribbean: coconut milk, thyme, hot peppers, and rum.  I have to point out though that the flavours of both the jalapeno pepper and rum is mild, so don't worry about it too much;  if you so wish, feel free to omit it.  I think the soup will still be lovely and will transport your mind, if not your soul to the sunset warmth of the Caribbean.

So as mentioned, this is my entry for Novembers No Croutons Required. NCR is a little different this month as Jacqueline of Tinned Tomatoes has teamed up with Dom at Belleau Kitchen.  to create No Croutons Required Does Random Recipes.   I do hope they like this soup as much as I did.

Bajan Gungo Pea , Butternut Squash and Coconut Soup
Serves 6 – 8
Ingredients
2 tablespoons vegetable oil
1 medium onion, minced
1 carrot, peeled and diced
1 celery stick, diced
2 cloves garlic, crushed
1 teaspoon jalapeno pepper
140g – 180g butternut squash, peeled and diced
1 x 400g canned gungo peas (pigeon peas), drained and rinsed
1 ½ pints vegetable stock
Optional:  2 tablespoons dark rum
1 tablespoon fresh parsley minced
1 teaspoon dried thyme
Salt and pepper to taste
200ml canned coconut milk
Method
Heat the oil in a large saucepan and add the onion, carrot, celery, garlic and jalapeno pepper.  Saute over medium heat the vegetables are tender, about 10 minutes or so.  Add the squash, half of the beans, stock, rum parsley and seasonings.  Bring to a simmer and cook gently for 35 minutes until it begins to thicken, stirring occasionally.
Season with salt and pepper, then stir in the coconut milk and continue to simmer for a couple of minutes.  Transfer the soup to a food processor and blitz until smooth.  Return to the pan, add the remaining beans and reheat before serving.  Adapted from Lean Bean Cuisine by Jay Solomon.

Pineapple, Ginger and Tofu Curry

My husband is excellent when it comes to eating his vegetables, but when it comes to eating fresh fruit he is a bit lazy.  The one time he'll tuck into a bowl of fruit is when its chopped up into little pieces and given to him as a fruit salad. Well no jewelled fruit or berry studded salad here.  Instead I present you with a savoury pineapple dish coated in thick, spicy coconut cream.

Pineapples are not widely used in Indonesian cooking, however this recipe is adapted and inspired by a dish from the city of Palebang in South Sumatra.

I have to admit, I would never had thought of combining these ingredients together, but I was encouraged by the recipe suggestion.  The curry was enjoyable, both sweet and savoury.  The taste reminded us both of Peshwari Naan bread; a South Asian sweet bread that is often served with spicy dishes.  I also found the surprise ginger hit wonderful against the juicy bursts of the pineapple chunks.

The tofu is optional, added namely for bulk and texture.  This curry is best eaten on the day.  If you leave it overnight, the flavours intensify and it become overly sweet, and this is meant to be a savoury curry, not a dessert.  I served it simply with plain boiled Basmati rice.

Pineapple and Tofu Curry
Serves 4
Ingredients
Optional: 300g firm tofu
1 pineapple, peeled and chopped into medium-sized cubes
2 tablespoons vegetable oil
2 - 3 shallots, peeled and finely sliced
3 cloves garlic, crushed
2½ inch ginger, peeled and thinly sliced
1 tablespoon coriander seeds, roasted and ground
2 tablespoons vegetable oil
2 – 3 teaspoons red chilli flakes
150g block coconut cream
½ pint water
Coriander or mint leaves for garnish
Salt and black pepper to taste.
Optional: Lime wedge for serving
Method
Heat the oil in a wide pan and add the shallots and garlic. Saute for around 2-3 minutes until soft and add the chilli flakes, coriander, ginger and saute for another 3 minutes. Add water, coconut milk and pineapple. Bring to the boil and then turn the heat to medium-low. Add tofu if using, then cover. Cook for 6-8 minutes. Stir in the coriander and season with salt and black pepper to taste.  Serve with plain boiled rice topped with a lime wedge. Recipe adapted from here.

Sri Lankan Beetroot Curry

Many years ago, I remember watching an episode of Sophie Grigson’s series ‘Feast for a Fiver’.   In this episode she was in Kent, reputed to be the Garden of England and her hosts were an interracial couple. Kumar was from Sri Lanka and his wife, an English woman called Harriet.   Kumar cooks up a Spicy Sri Lankan meal which included La Daube Dizef  (a spicy egg dish), Cucumber Sambal and Beetroot Curry.  I vaguely recall thinking 'err how odd to have beetroot in curry'.  A few years later, I saw the cookbook of the same name in a second hand bookstore and picked it up for no other reason than it had a number of appealing recipes on a budget.

So whilst flicking through the cookbook this weekend, I was reacquainted with Mr Kumars Beetroot Curry and having exhausted all the other beetroot recipes, including Beetroot koftas, beetroot pakoras and Chocolate and beetroot waffles, this is what I chose to make.

If you like beetroot you will like this 'Beetroot curry'; and if not, well this recipe won’t convert you, but you’ll find it an interesting change from the pickled variety.

Sir Lankan cuisine is so similar to South Asian cuisine in its spices, but differs in its use of coconut milk which is only used in some parts of India, namely Kerala and Tamil Nadu.  As soon as the coconut milk is added to the cooked beetroot it is instantly transformed from a deep velvet red to a fluffy marshmallow pink.  The coconut milk compliments the earthy sweet flavour of the beetroot making this an interesting culinary experience especially for those unsure what to expect. Whats also lovely about this recipe, is that the beetroot retains its crunch.

I have had to adapt the recipe a little, as I don’t have Pandanus leaf or curry leaves in my home, so I substituted these with dried fenugreek leaves also known as methi. I thought it would be fine as the recipe included fenugreek seeds.
UPDATED: December 2011 - Torwen made his variation of this recipe, please check it out here.

Sri Lankan Beetroot Curry
Serves 4
Ingredients
400g beetroot
2 tablespoons sunflower or vegetable oil
2 onions, finely sliced
1 teaspoon cumin seeds
A pinch of fenugreek seeds
¼ teaspoon brown mustard seeds
3 red chillies, sliced
Salt to taste
400g raw beetroot
2 tablespoons dried fenugreek leaves
400ml coconut milk
Method
Peel the beetroot and slice them and slice them into strips of about ½ inch wide. In a wide pan, fry the onions in oil for about 5 minutes, then add in the spices, green chillies and salt. When mustard seeds start to jump, add the beetroot and dried fenugreek and cook for 10 minutes on medium heat until the beetroot begins to feel tender.

Stir in the coconut milk and simmer gently for 5 minutes or so.

Serve with plain Basmati rice. Adapted from Sophie Grigsons Feasts for a Fiver.

Coconut and Coffee Liqueur Cream Pots

I was given this recipe a few years ago by a friend as I had mentioned that I occasionally enjoyed drinking Kahlua. I have never made this kind of dessert before and as it was quite straightforward I decided to have a go at these a few days ago. These cream pots store well overnight in the fridge, so can be made in advance. I also think they would go down well after a heavy meal and they are really light and quite delightful on the tongue. Between the two flavours, I preferred the Kahlua (see previous post) and D preferred the Malibu especially the additional texture and flavour of the toasted coconut chips. Good thing I attempted both flavours.

Whoops I forgot to turn them out for your eyes, you will just have to take my word that they came out in tact. Coconut and Coffee Liqueur Cream PotsYou will need four ramekins

Ingredients
400ml sweetened coconut milk
½ teaspoon of vanilla extract
4 teaspoons of Kahlua or Malibu. I decided to make two of each flavour.
3 medium free range eggs, beaten
Optional: toasted coconut chips for topping
Method
Preheat oven to gas mark 4.
Heat the coconut milk gently with the vanilla. When it starts to boil remove it from the heat.
When cool enough, add coconut milk to the beaten eggs, beating continually.
Put about 1 teaspoon of Kahlua or Malibu into each ramekin, then pour the custard equally into the ramekins.
Place the ramekins in a deep baking tin, then pour hot water into the tin carefully around the ramekins, so that they are semi-submerged.
Place the pan in the oven and bake for 30 minutes, or until just set.
Allow to cool, then chill before running a small palette knife around the edges and inverting them onto a plate.

Valentines day came early for me

After the incident at the allotment and before I received surprise gifts through my busy letterbox last week, I was looking for some cheering up and some shopping therapy. I had been ogling at some of Kella’s creations. One of my wishes has been for a dragonfly brooch, but then I saw this beautiful dragonfly necklace, well I was tempted. But I don’t have a credit card, I’ve never ever have had one and I don’t have paypal either, so I had to bat my lashes at D and wish a little harder.

About this time last week D handed me over the most beautifully wrapped package. It was so, so pretty that I just didn’t want to unwrap it, but of course I did as I wanted to see what was inside. I slowly tore the recycled wrapping and inside this beautiful dragonfly landed on me, ooh I was so delighted. Thank you Kella for taking the time to make it, and Thank you to D for giving it to me.

Kella’s jewellery is handmade and unique. So please do go by and check out Kella's creative wishes, maybe there is something there for you or a loved one. I’d wear this dragonfly to work, but unfortunately, at work we have to wear these ID badges around our necks, so it’ll be for some other evening.

Oh so what are in these little heart ramekins dishes, come back later and I will shed some more light.