Banana bread has become a breakfast staple in cafés. A coconut bread recipe by Bill Granger was the inspiration for my recipe this week. I’ve changed ingredients and swapped it from a loaf to muffins, to come up with the below recipe.
I’ve packed in triple coconut, with desiccated coconut, coconut milk and coconut oil. Coconut oil is sometimes referred to as coconut butter, they are the same thing. If your coconut oil becomes solid, it can easily be melted my standing the jar in some hot water from the kettle and it will return to liquid again. Coconut oil is reported to be a good oil, with lots of health benefits, and works well in baking.
If you are not a confident baker, muffins are the perfect thing to try making to build up your confidence. No fancy equipment is needed for mixing the batter. In fact, the less mixing you do, the better. It’s also a good recipe to get the kids involved with.
The salt quantity below is based on using fine salt flakes, if you are using regular table salt you will need to reduce the amount you include – adjust to taste but start off cautiously. If you need to reduce or limit your salt intake, you can of course skip the salt.
Delicious served warm straight from the oven, with a slather of butter or just as they are. Suitable for breakfast, morning or afternoon tea or a snack. Any leftovers can be frozen and zapped for a few seconds in the microwave to warm through again.
What I was cooking this time last year: Strawberry and White Chocolate Mousse
* This recipe was adapted from a Coconut Bread recipe by Bill Granger. I have modified and adapted it to come up with the below reincarnation.
Makes 12 muffins
- 2 eggs
- 300mls coconut milk
- 1 teaspoon vanilla extract
- 350g self-raising flour
- 1 teaspoon mixed spice
- 100g brown sugar
- 150g shredded coconut
- 75mls coconut oil
- 1/2 teaspoon salt flakes
- Cooking oil spray to grease your muffin tin
- Pre-heat the oven on to 180°C.
- Add the dry ingredients (flour, mixed spice, coconut, salt and brown sugar) to a large bowl. Stir to combine.
- Add the coconut oil, eggs and vanilla to a measuring jug and mix to combine. Add the liquid to the dry ingredients in the bowl.
- Measure out 300mls coconut milk and add to the dry ingredients in the bowl.
- Stir until the mixture is just combined, being careful not to over-mix.
- Spray a muffin or cupcake tin with cooking spray.
- Pour the batter into the muffin tray.
- Cook your muffins in the oven for 20 – 25 minutes or until cooked through (test by pressing lightly on the middle of a muffin, it should bounce back, or when you insert a skewer into the center it comes out clean without any batter stuck to it).
- Remove from the oven, and serve still warm, or allow to cool in the muffin tray. Enjoy.
What is your favourite breakfast recipe? Has this post inspired any new ideas?
It is a long weekend in Sydney. The October long weekend is when daylight savings time kicks in, and the weekend that heralds the start of summertime. A lot of Sydneysiders use the opportunity to make a pilgrimage out of the city and head up the coast. Staying at a friend’s place for the weekend, and the start of BBQ season is the inspiration for this recipe, Marinated Fish skewers with Satay Sauce.
I used Monkfish for my skewers, as recommended by my fish monger. You could use chicken, tofu or prawns instead of fish if you prefer. Kecap manis is a thick, Indonesian soy sauce, normally found in the Asian section of your supermarket. Kaffir lime leaves add a citrus tang. You can add chilli to taste to the sauce – I like things spicy so added more to make sure there was a bit of heat to the sauce. This is not an authentic Indonesian or Balinese recipe, because I have added ginger to the marinade and sauce, but I think the flavours work well together.
It was hard to get an appetising photograph of the satay sauce, but I assure you it tastes delicious and quite different to anything you buy from the supermarket out of a jar or bottle.
Serve your skewers with the satay sauce as a snack on their own, or with rice, salad or vegetables for a more substantial meal.
What I was cooking this time last year: Guacamole
Marinated Fish Skewers with Satay Sauce
- 1kg monkfish fillets
- 5 cloves of garlic, crushed or finely chopped
- 2 heaped teaspoon grated ginger
- 5 kaffir lime leaves, shredded finely
- 4 tablespoons coconut oil
- 4 tablespoons kecap manis (sweet soy sauce)
- wooden skewers
- 150g raw unsalted peanuts
- 4 cloves of garlic, crushed or finely chopped
- 1 teaspoon grated ginger
- 2 tablespoons coconut oil
- 1 large tomato
- 2 tablespoons kecap manis (sweet soy sauce)
- 2 red chillies, or to taste
- 4 kaffir lime leaves, finely shredded
- 1/4 – 1/2 cup warm water
- Soak the wooden skewers in water. This prevents them burning when they are being cooked.
- Add the shredded kaffir lime leaves, garlic, ginger, oil and kecap manis to a bowl.
- Chop the fish into cubes and add to the bowl.
- Toss to coat the fish in the marinade, set aside to soak up the flavours while you prepare the satay sauce.
- Heat the coconut oil in a saucepan and add the raw peanuts.
- Cook the peanuts, stirring regularly, until lightly golden brown. Set aside to cool. (The peanuts will continue to cook once they are removed from the heat so don’t allow them to get too golden brown when they are on the heat.)
- Add the garlic, ginger, chillies, tomato, kecap manis kaffir lime leaves and peanuts to a blender jug. Add 1/4 cup of warm water.
- Blend the sauce until smooth and combined. Taste, if required add more chilli or water until you are happy with the heat and thickness of the sauce.
- Transfer your satay sauce to a bowl and set aside.
- Thread the cubes of marinated fish onto the soaked skewers.
- On the BBQ or a medium-hot frying pan, cook your fish skewers for a couple of minutes on one side.
- Turn and cook for a minute or two on the other side, or until cooked through.
- Serve the cooked fish skewers alongside the satay sauce. Enjoy.
What is your favourite BBQ recipe? Has this post inspired any new ideas?