Caribbean Food Month – Recipe ideas using coconut milk | Champagne Twist

As I mentioned in yesterday’s post, coconut milk lends itself to a multitude of cuisines, sweet and savoury dishes and everything in between.  Following are a few simple recipe ideas featuring coconut milk.

 

Elle’s coconut rice

Elle's Coconut rice - champagnetwist.com

Ingredients

1 cup of rice

1 1/4 cups of water or coconut water

3/4 coconut milk

2 sprigs of thyme

1 bay leaf

1/4 tsp chilli flakes

1 medium sized onion, thinly sliced

1 tbsp coconut oil

1 tsp freshly ground black pepper

1/2 tsp pink Himalayan salt (optional)

 

Coconut rice in bowl - champagnetwist.com

Method

  1. After washing the rice, place it in a large saucepan, with the water or coconut water and coconut milk.
  2. Add rest of the ingredients then bring to the boil and allow to simmer until the rice is cooked.
  3. Serve immediately. You can also use as a base for rice salad or as a side.

Rice salad - champagnetwist.com

 

Coconut Chai traybake – https://www.bbcgoodfood.com/recipes/coconut-chai-traybake

Vegan Hot Coconut Drink – https://www.bbc.com/food/recipes/horlixier_49938

George’s Dal – https://www.bbc.com/food/recipes/georges_dal_75678

Sweet Potato Curry – https://www.connoisseurusveg.com/sweet-potato-caribbean

 

Dunn's River coconut milk champagnetwist.com

I hope you enjoyed this post, let me know if you try any of the recipes mentioned, it would be great to see how you use coconut milk.

More Caribbean Food Month treats on Monday, see you then.

Caribbean Food Month – Dunn’s River Coconut Milk review | Champagne​ Twist

Wow, how come it’s Friday already?

coconut milk Dunn's River champagnetwist

Hello,

For day 3 of Caribbean Food Month, it’s time for a review.  Coconut milk is one of the stables when it comes to Caribbean cookery. This versatile ingredient can be used in sweet and savoury dishes and lends itself to a multitude of international culinary treats. It also serves as an alternative to dairy.

Dunn’s River Coconut Milk has a thick, smooth texture with a light coconut flavour, meaning that it will work well with tea and coffee. It doesn’t have that sometimes clawy aftertaste when sampled on its own, although it does have a tendency to separate. But a quick stir with a spoon soon resolves that issue.

Dunn's River coconut milk champagnetwist.com

As a product in its own right, I can’t find much to fault it.  As the saying goes, it say’s exactly what it is on the tin. As an ingredient, it works well without any problems, responding to heat well. It’s a great product to have in your pantry.

Coconut milk champagnetwist.com

Rating 4.5 out of 5

Tomorrow’s blog includes recipe ideas featuring Dunn’s River Coconut Milk. Please return to find out more. Thanks for reading and if you’re in the UK or Spain – try to stay cool. I adore the sun, but 38 degrees is my limit. The thought of having to work in potentially 48 degree heat, makes the mind boggle. Best of luck!

Jerk Seasoned Roasted veg with rice - Caribbean food month | ChampagneTwist.com

Caribbean Food Month – Jerk Seasoned Roasted Vegetables​​ – Champagne Twist

Hello, happy 1st of August and happy Caribbean Food Month here on ChampagneTwist.com!

We’re deep into summer now and the heatwave we’re currently enjoying in the UK is akin to the summers enjoyed in the Caribbean. All that’s needed is a golden sandy beach, a bowl of rum punch and a tropical music soundtrack.

Well, I can’t provide the beach or the soundtrack, but I may be able to produce a few food and drink ideas for the Champagne Twist, Caribbean Food Month.

Caribbean food month, August 2018, Champagne Twist.jpg

Kicking off this month’s culinary extravaganza is Jerk Seasoned Roasted Vegetables. Jerk seasoning is fairly well known as a Jamaican herb and spice blend used to season meat, particularly chicken. But in this recipe, I thought how could vegetarians get in on the act?

This is an easy, flexible recipe staple which allows for a quick exit from the kitchen – let’s face it, who wants to spend hours in a hot kitchen in 32-degree heat? Make a large batch and portion up for healthier frozen meals or barbeque side dishes.  The vegetables are cut into different shapes, of roughly the same size to provide visual interest and to ensure even cooking.

Jerk Seasoned Roasted Vegetables | Champagne Twist

Serves 2 as a main meal or 4 as a side dish.

Fresh vegetables - Caribbean Food Month | ChampagneTwist.com
Fresh vegetables | ChampagneTwist.com

Ingredients:

  • 1 tbsp coconut oil
  • 1 medium white onion, finely sliced
  • 1 medium red onion, finely sliced
  • 3 or 4 spring onions, roughly chopped
  • 1/2 medium butternut squash, cut into batons
  • 1 large tomato, roughly chopped
  • 1 large broccoli head, cut into florets
  • 1 large carrot, cut into batons
  • 1/2 red bell pepper, sliced
  • 1/2 orange bell pepper, sliced
  • 1 medium courgette/zucchini, cut into batons
  • 1 corn on the cob, cut into 4 pieces
  • 1/2tsp jerk seasoning (try Dunns River)
Cut vegetables Caribbean food month | ChampagneTwist.com
Cut vegetables – Caribbean Food Month | ChampagneTwist.com

Method:

  1. Preheat the oven to gas mark 4.
  2. In a large mixing bowl add all the ingredients and ensure all the vegetables are completely coated with the coconut oil and jerk seasoning. Set aside for 10 minutes.
  3. Place the contents of the bowl into a large roasting tin. Roast for about 45-60 minutes until the vegetables are roasted.
  4. Allow to cool slightly before transferring into a serving dish. Enjoy with plain white or coconut rice.  You could also create a rice salad by simply mixing the seasoned veg with the rice. Try substituting with brown rice for a nuttier flavour.
pre roasted root vegetables - Caribbean Food Month | ChampagneTwist.com
Pre-roasted vegetables | ChampagneTwist.com

Remember with Jerk seasoning, a little goes a long way. Err on the side of caution, use a scant 1/4 tsp of Jerk seasoning if you prefer a mild flavour. Don’t be too heavy-handed, it will taste great, but it will feel like your mouth is on fire. Use the wet mix, not the dry spice blend.

Jerk seasoned roasted vegetables | ChampagneTwist.com
Jerk seasoned roasted vegetables | ChampagneTwist.com
Jerk Seasoned Roasted veg with rice - Caribbean food month | ChampagneTwist.com
Jerk Seasoned Roasted veg with rice ChampagneTwist.com

 

 

Pip and Nut Chocolate, Coconut and Hazelnut Butter – Limited Edition – Review

It took me a while to get my mits on these, and nearly resorted to ordering a crate direct from Pip and Nuts online store. But then they sold out … argh!!!!

But thanks to Ocado, who currently have the butter on special offer, I scooped up 3 of the the beauties.

pip and nut trio

The Pip & Nut Limited Edition Chocolate, Coconut and Hazelnut butter. The very sound of it is delicious. But sadly the name is better than reality.

There have been a couple of disappointments – 1 being that the jar size is now a smaller 225g reduced from 250g, which is a bit sneaky. The offer price at £3.19 is high, making the RRP at £3.99 pretty pricy, especially as other butters in the range are around the £2 mark.

Taste wise, it’s not bad. I can’t eat this by the spoonful – believe me, I tried – as the coconut flavour is a little too prominent for me and contributes to an odd ‘fatty’ aftertaste.  But on toast, it is delicious. The butter has a good consistency and is great melted as a sauce for fresh fruit, pancakes or breakfast cereals.  I had planned to use the butter as a baking ingredient. Due to it’s cost and reduced size however, I can’t justify using 2 jars for a 1 cake. Why, oh why did they make the jars smaller?

I did try mixing a teaspoon of the butter with 2 heaped tablespoons of coconut yogurt. I added a few black raspberries harvested from the garden, and made a quick pudding. I later added a teaspoon of caramel sauce, as it helped to cut down the fatty aftertaste from the coconut butter.

fruit pip & nut yogurt

yogurt with black raspberries

As a treat, this is fab, I particularly like the fact that there is no trace of palm oil, which is where Nutella fails. The difference however is that I can easily eat Nutella by the spoonful, and at £5 for a 1kg jar, it is more economical.

Overall, I’m glad I got my 3 jars and am happy to use this product, sparingly. Unfortunately the search for a healthier, viable sub for Nutella continues.

Rating:

3-star


Edit – 23rd July

With regret, I’m going to have to take off another 2 points. I tried another jar of this butter and found that it tasted over salty. There’s no justification for salt in this product that I can think of, let alone in such high amounts.

I decided to try baking with it, and sadly with a too high levels of coconut oil coupled with hardly any chocolate or hazelnut flavour, the chocolate brownie I baked came out tasting mostly of salt and poor quality coconut oil. Bitterly disappointed with what should have been the perfect blend of 3 of my favourite flavours.

Revised Rating:

1-star

 

Quick Vegan Flat Bread – recipe | Champagne Twist

A few weeks ago, I posted a recipe for quick flat bread. This recipe is just as quick to make, and perhaps a tad healthier. I even managed to make an extra 2 flat breads with this recipe.

Quick Vegan Flat Bread – recipe by Champagne Twist

quick vegan flat bread

Ingredients:

  • 2 1/2 cups bread flour
  • 2 tsp dried yeast
  • 4 tsp coconut oil
  • 1 tsp pink Himalayan salt
  • 1 cup warm water

Method:

  1. Combine all the ingredients in a food mixer, until a slightly sticky dough is formed.
  2. Cover the bowl with a clean tea towel, and set aside for 10 minutes to allow the dough to rest.
  3. After resting, divide the dough into 14 equally sized balls.
  4. Meanwhile, heat a heavy bottomed saucepan or frying pan over a medium to medium high heat.
  5. Roll each dough ball on a well floured board, into a circle about the size of a tea saucer.
  6. Cook each flat bread in the pan, for a minute on each side.
  7. To keep the flat breads warm whilst cooking, cover a plate with a clean tea towel, and add the freshly cooked flat breads on top. Cover again with another clean tea towel to keep them warm.

Let me know if you try this recipe. Please don’t forget to subscribe for more recipes – Easter is coming up and I have a few treats in store 🙂

Thanks for reading.

Whole orange and fresh coconut cake recipe | Champagne Twist

whole orange and fresh coco nut cake | Champagne Twist - champagnetwist.wordpress.com

I fancied baking today, and spied a couple oranges in the fridge and a very tired looking coconut in the pantry which needed to be used quickly. However, I would recommend you use desiccated coconut instead, if you have a very sweet tooth, or wish to avoid hand grating a coconut.

Whole orange and fresh coconut cake

Ingredients:

  • 2 oranges, 1 to be used whole, 1 for decoration
  • 200g butter, softened
  • 3 extra large eggs, lightly beaten
  • 1 cup vanilla caster sugar
  • 1/2 cup freshly grated or desiccated coconut, plus extra for decoration
  • 1 1/4 cups self raising flour
  • 1/4 cup icing sugar, for decoration (optional)

 

Method:

  1. Preheat oven to Gas Mark 4 (180°C/160°C fan assisted).
  2. Grease and line with baking parchment a 22cm diameter round baking tin.
  3. Wash the oranges and pat them dry with kitchen paper. Set aside one of the oranges. Roughly chop the other orange, and then using a food processor, puree the orange until smooth. Set aside.
  4. In a food mixer, cream the butter and sugar until light and fluffy.  Slowly add the beaten eggs, followed by the orange puree.
  5. By hand fold in the coconut and flour to form a fairly loose batter.
  6. Pour the batter into the cake tin, and level off the top to help even baking.
  7. Place the tin on the middle shelf of the oven, and bake for 50 minutes. Check the cake is cooked with a skewer pushed into the centre. If it comes out clean then the cake is finished. If not, bake for a further 10 minutes and test again. You may need to cover the top of the cake with some foil to prevent burning.
  8. Remove the cake from the oven and leave in the tin for 5 minutes, before transferring  to a wire rack to cool.
  9. Zest long, thin strips from the 2nd orange. Juice the orange, ensuring any seeds are removed.
  10. Sift the icing sugar into a small, clean dry bowl. Stir in just enough orange juice to make a smooth icing and then drizzle over the cake.  Sprinkle the extra coconut and the orange zest on top. Allow to set and serve with a hot beverage, preferably a nice cup of tea!

 

5 sweet pancake fillings for Shrove Tuesday – recipe ideas

So it’s Shrove Tuesday, Pancake day. You’ve a stack of pancakes ready, but what to fill them with? Here are 5 suggestions –

Limoncello Pancakes:

limoncello pancakes recipe | champagne twist
Limoncello Pancakes | Champagne Twist

Heat the pancakes (2 or 3 per person) in a frying pan, with 3 tablespoons of limoncello. Remove from the pan and place on a serving plate. Sprinkle with fresh lemon zest, a little fresh lemon juice and some golden caster sugar, honey or syrup.

Lingonberry Pancakes:

Lingonberry Pancakes Shove Tuesday pancake day recipe
Lingonberry Pancakes | Champagne Twist

Heat the pancakes, then serve with a tablespoon of lingonberry jam, thick yogurt, a dusting of icing sugar and a sprig of mint.

Chocolate and Hazelnut Pancakes:

Nutella chocolate and hazelnut pancakes, served with coconut yogurt recipe by Champagne Twist
Chocolate and Hazelnut Pancakes | Champagne Twist

Cover the warmed pancakes with Nutella, sprinkle with whole roasted hazelnuts, and a dusting of icing sugar. Serve with coconut yogurt, seen here with a dusting of ground chocolate.

Caramelised Spiced Apple Pancakes:

caramelised spiced apple pancakes recipe by Champagne Twist
Caramelised Spiced Apple Pancakes | Champagne Twist

Serve the warmed pancakes with a few slices of apple which have been caramelised and flambeed with brandy. Then fill the pancake with ginger yogurt, and dust with mixed spice, stem ginger pieces and icing sugar.

Coconut and Lime Pancakes:

coconut and lime pancakes recipe by champagne twist champagnetwist.wordpress.com
Coconut and Lime Pancakes | Champagne Twist

A few tablespoons of your favourite coconut yogurt, together with some fresh lime zest and a squeeze of lime juice will add a mojito zing to your pancakes. Finish with a drizzle of fruit or maple syrup.

How are you celebrating pancake day? If you would like the recipe for the pancakes, please visit this link Pancake recipe.

Thanks for reading and if you havent already, please subscribe for more recipes.

Lindt Coconut Milk Chocolate Truffles – Review

Lindt chocolate truffles with coconut review by champagnetwist.wordpress.com
Milk chocolate truffles with coconut filling

Packaged in a beautiful sea green box, these coconut truffles are an absolute delight. You don’t get many in terms of weight, but for the current sale price of £3.50, if you’re looking for a last minute gift for the coco-nut or the chocoholic in your life, you could do far worse.

The coconut filling has a pleasant flavour, if a little over sweet in it’s aftertaste. The milk chocolate is smooth in texture and delicious – what you would expect from the Lindt chocolate house.

Coconut truffles with milk chocolate by Lindt
Milk chocolate truffles by Lindt, with coconut filling – review by Champagne Twist. champagnetwist.wordpress.com

The box weight is 200g, for which you will get around 16 truffles, or in my language, gifts for 2 people! (more on this later). Normally retailing for about £4.90, I suggest you take advantage of the current offer and treat yourself, or a loved one with these spherical delights.

I would have liked a few more in the box for the retail price, but for the sale price, I think it’s reasonable.

Rating 3.5/5

I shall be posting gifting ideas soon, including how to make presents for 2 people, out of 1 box of chocolates. For gifting ideas, subscribe to this blog to make sure you don’t miss out.

As ever, thanks for reading. If you have any comments or would like me to review other food and drink items, please share them in the comment box.

 

Vita Coco natural coconut water drink

Vita Coco – Coconut Water with Pineapple – review

vita-coco-w-pine

I recently reviewed the Vita Coco coconut water and thought I should give the pineapple version a try.

I actually prefer this to the plain coconut water, for 2 reasons. 1, this product, unlike the coconut water only version, doesn’t contain any sugar.  I was surprised and disappointed to discover the addition of sugar to to the Vita Coco coconut water, and admit it has made me conscious as to how healthy these coconut water products really are.

2, the flavour is simply lovely – like sipping a non-alcoholic pina colada on a golden beach on a hot summer’s day. The sweetness is provided by the pineapple, adding a fresh flavour dimension without the saccharine aftertaste. I found it very easy to polish off half the 1L carton in one sitting.

Rating 4.5/5

Have you tried this drink? What do you think? Please comment below.

Thanks for reading