Odlums Coconut Buns

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

http://www.odlums.ie/recipes/coconut-buns/

Rachel’s Coconut and cinnamon panna cotta

Put the cream and the caster sugar in a saucepan and add the cinnamon stick. Bring to the boil, stirring constantly to dissolve the caster sugar. When the sugar has dissolved, remove the saucepan from the heat and leave to infuse.

Place the leaves of gelatine in a bowl, adding just enough cold water to cover them, and set aside for 4-5 minutes, or until the gelatine has become very soft.

Empty the tin of coconut milk into a large bowl, whisking it to get rid of any lumps. Place the cream mixture in the saucepan back on a medium heat to heat it through, then remove it from the heat.

Remove the gelatine leaves from the water, allowing any excess water to drip off, then stir them into the hot cream until dissolved. Mix together thoroughly, then pour the coconut milk through a sieve on to the cream-and-gelatine mixture in the saucepan. Stir to mix everything together. Divide the panna cotta between the cups or glasses and chill in the fridge for about three hours or until just set.

Panna cotta recipes:

 http://www.rachelallen.com/post/coconut-and-cinnamon-panna-cotta

Turmeric porridge with Kimchi and a Fried Egg

Savory-Oatmeal-Fried-Egg-1
Serves 2
Ingredients:
  • 1 shallot
  • 3 cm piece of fresh ginger
  • 1 tsp. black sesame seeds
  • 1 tsp. white sesame seeds
  • 2 tsp. coconut oil
  • 1 tsp. dried turmeric
  • 100g Flahavan’s Irish Organic Jumbo Porridge Oats
  • 500ml vegetable stock
  • Salt and pepper
  • 2 free range eggs
  • 100g Kimchi
  • Handful fresh coriander leaves
Method:
1.     Finely chop the shallot, then peel and grate the ginger
2.     Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later
3.     Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft
4.     Add the turmeric and sauté for a further 1 minute, before adding in the Flahavan’s Irish Organic Jumbo Porridge Oats / Flahavan’s Organic Jumbo Oats and hot vegetable stock
5.     Continue cooking the oats for 6-8 minutes, stirring from time to time to prevent them from sticking. Season with salt and plenty of freshly-milled black pepper
6.     In the meantime, add 1 tsp. of coconut oil to a small frying pan over a medium heat and fry the eggs to your liking
7.     Spoon the turmeric porridge into two shallow bowls. Top each bowl with some of the kimchi and a fried egg. Sprinkle with the toasted sesame seeds and fresh coriander leaves to serve
 http://www.flahavans.ie/recipes/turmeric-porridge-with-kimchi-and-a-fried-egg/48

Turmeric porridge with Kimchi and a Fried Egg

Savory-Oatmeal-Fried-Egg-1
Serves 2
Ingredients:
  • 1 shallot
  • 3 cm piece of fresh ginger
  • 1 tsp. black sesame seeds
  • 1 tsp. white sesame seeds
  • 2 tsp. coconut oil
  • 1 tsp. dried turmeric
  • 100g Flahavan’s Irish Organic Jumbo Porridge Oats
  • 500ml vegetable stock
  • Salt and pepper
  • 2 free range eggs
  • 100g Kimchi
  • Handful fresh coriander leaves
Method:
1.     Finely chop the shallot, then peel and grate the ginger
2.     Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later
3.     Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft
4.     Add the turmeric and sauté for a further 1 minute, before adding in the Flahavan’s Irish Organic Jumbo Porridge Oats / Flahavan’s Organic Jumbo Oats and hot vegetable stock
5.     Continue cooking the oats for 6-8 minutes, stirring from time to time to prevent them from sticking. Season with salt and plenty of freshly-milled black pepper
6.     In the meantime, add 1 tsp. of coconut oil to a small frying pan over a medium heat and fry the eggs to your liking
7.     Spoon the turmeric porridge into two shallow bowls. Top each bowl with some of the kimchi and a fried egg. Sprinkle with the toasted sesame seeds and fresh coriander leaves to serve
 http://www.flahavans.ie/recipes/turmeric-porridge-with-kimchi-and-a-fried-egg/48