Apricot and Coconut Balls and The Coffee Break turns ONE!

The Coffee Break turned a big ONE! Yay! I can’t believe it’s already a year since I started this blog. Where did the time go???

 

Well there is not much to say but a BIG THANK YOU for your support and comments. They really kept me going. And I hope that next year will be as good as this one if not even better.

 

But meanwhile please enjoy these guilt free treats. I have been addicted to these little balls for some time now and finally decided to share them with you, my wonderful friends! Enjoy!

Prep time : 10 min + 2 h to chill

(Makes 15-18 balls depending on size)

Ingredients:

250 g dried apricot halves

3 tbs milk

3 tbs desiccated coconut plus extra for coating

Method:

Put apricot halves, milk and 3 tbs coconut into food processor or blender and process until smooth then transfer to a bowl. 

Take one tablespoon of the mixture and form a ball then roll into coconut flakes. Repeat with remaining mixture.

Chill for 2 hours or until firm.

Lemon and Coconut Mini Cakes

It’s always nice to start Monday with a little treat.  It doesn’t have to be anything complicated, just quick and easy one. 

Crunchy Coconut Granola

 
I have to admit I am not a breakfast person, although I try to have one every day. It seems there is no time for me to actually to sit down and enjoy first meal of a day. By the time A. is fed, dressed and entertained, it’s almost noon.

Chicken Curry

Quick and easy – just what you need for a midweek dinner!

Prep time : 10 min

Cooking time : 30-40 min

(Serves 4)

Ingredients:

1 large onion, chopped

2-3 garlic cloves, minced

2-3 tablespoons curry powder

½ teaspoon cumin

1 bay leaf

1 large potato, peeled and cut in small pieces

4 chicken fillets cut into pieces

1 can (400 ml) coconut milk

½ of can (approx. 150-200ml) chopped tomato

Salt, pepper to taste

Oil for cooking

Fresh herbs

Method:

 

In a large pan add about 1 tablespoon of oil, then add onion and garlic. Cook over medium heat for 5-7 minutes then add curry powder, bay leaf and cumin and continue to cook for another minute.

To the pan add pieces of chicken and potato; pour in coconut milk and simmer for 15-20 min or until chicken and potato are cooked. Add tomatoes and simmer for 2-3 minutes.

When ready to serve sprinkle with fresh herbs.

Coconut Panna Cotta with Chopped Pistachios

 

Panna Cotta, literally translates as cooked cream, is classic Italian dessert. Simple, delicious and very easy to make but the real advantage of panna cotta is that you can make it ahead of time. So make it and enjoy!

 

Prep time : 5 min plus setting

Cooking time : 10 min

(Serves 4)

Ingredients:

1 can (400 ml) coconut cream

150 ml double cream

140 gram caster sugar

1 teaspoon vanilla sugar

Juice of ½ lemon

12 gram powdered gelatine

2 tablespoon cold water

4 tablespoon chopped pistachios

Method:

In a small bowl place gelatine then sprinkle with cold water. Leave to stand for 5 minutes.

Meanwhile in a saucepan add coconut cream, double cream, sugar and vanilla sugar. Bring it to a gentle boil; stir until sugar has dissolved.

Remove from the heat and add gelatine, stir until dissolved. Press trough the sieve before dividing between 4 individual ramekins or pudding basins. 

Leave to set in the fridge for 4 hours or preferably overnight.

When ready to serve, dip the panna cotta ramekins into hot water until they just loosen at the sides, then invert onto serving plates. Sprinkle with chopped pistachios.