Coconut and Semolina cupcakes with Pistachios and topped with Chocolate Ganache

View my step-by-step video

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Kravings Blog on youtube.com is one year old and to celebrate, I’m making this luscious cake with unique ingredients. You can make this recipe for any occasion and top it anyway you like. Since it’s a big celebration, I’m using silken Chocolate Ganache.

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Coconut and Semolina cupcakes with Pistachios and topped with Chocolate Ganache

Ingredients

  • 1 cup softened unsalted butter
  • 2 cups sugar
  • 2 eggs
  • 2 cups milk
  • 1 1/2 cup all purpose flour
  • 1 cup semolina
  • 1 tsp vanilla essence
  • 2 1/2 tsps baking powder
  • Seeds of 2 cardamoms
  • 3/4 cup dried dessicated sweetened coconut
  • 2 tbsps roughly chopped pistachios
  • Ganache(1/2 recipe)
  • Spinkles(optional)

Instructions

  1. Preheat oven to 350 degrees
  2. Cream the butter and sugar together
  3. Add the eggs one by one till well incorporated
  4. Alternate between adding flour, semolina and milk
  5. Add the essence and baking powder
  6. Add the cardamom seeds, coconut and pistachios
  7. Spoon mixture into cupcake cases and bake for 15 - 20 mins.
  8. Cover with ganache and sprinkles when cool.
https://kravingsfoodadventures.com/coconut-and-semolina-cupcakes-with-pistachios-and-topped-with-chocolate-ganache/

Coconut Crème Brulees

Watch my step by step video

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Crème brûlée is one of those desserts that look super difficult to make, is a little technical but really easy to nail. Cream is simmered and then poured into beaten eggs and sugar to make a delicious custard base and then baked. Once cooked and chilled the magic begins, sugar is poured over the top and bruleed to perfection. This is not just a tropical twist, it’s also great for people that are lactose intolerant or just don’t want to eat dairy.

I’ve invested in some mini mason jars – they are the perfect size for this dessert and once they’re set I can close them and stack them up in my refrigerator. You will also need a blow torch – these kitchen versions are safe and very inexpensive.


Coconut Crème Brulees

Ingredients

  • 2 cups canned Coconut Cream
  • 4 Egg yolks
  • 1 whole Egg
  • 1/2 cup Sugar
  • Extra sugar – 1 tsp per mason jar

Instructions

  1. Beat the Eggs together with the Sugar
  2. Heat the cream to a gentle simmer
  3. Temper the Eggs by slowly pouring in the cream and whisking at the same time
  4. Pour into mason jars or ramekins
  5. Add to a oven proof container and pour in hot water to create a water bath
  6. Bake at 350 degrees for 30 mins
  7. Remove from the oven, cover and refrigerate for 4 hrs to overnight
  8. When ready to serve, pour in the sugar on the top of the custard and caramelize the sugar using a brûlée torch.
https://kravingsfoodadventures.com/coconut-creme-brulees/

Thai Vegetable Curry

View my step by step videoThaiVeggieCurry_HNT

Thai food has always fascinated me and since I have taken a 40 day oath to be vegetarian, this recipe seemed to be the perfect option to get all my veggies packed in some super outstanding flavours. The key to this is using a great Red curry paste, I always make my own and they almost always contain fish sauce and a crab or shrimp paste. To make a pure vegetarian version, leave out the fish sauce and crab paste and subtitle it with a soy pean paste for that umami element.

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I’ve used about a cup of seasonal veggies – I’m lucky as where I live even if something is not in season, it is imported from all over the world for us to enjoy.

Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk.

Thai Vegetable Curry

Ingredients

  • Ingredients
  • 3 cups Seasonal Veggies - Bok, Choy, Carrots, Sugar Snap peas, Mushrooms, Broccoli, Red and Green peppers
  • 2 sliced Shallots
  • 3 cloves of sliced garlic
  • 3- 4 Kaffir Lime leaves
  • 4 tsps Red Curry paste
  • 1 cup coconut milk
  • 1/2 vegetable stock

Instructions

  1. Process
  2. In a large wok, heat some oil and saute the shallots and garlic
  3. Add all the veggies and saute well for a few minutes
  4. Add 4 tsps of red curry paste in a well in the centre, cook briefly and mix in with the veggies
  5. Stir fry for a few minutes before adding some salt, one cup of coconut milk and a half cup of vegetable stock.
  6. Serve with Sticky rice.
https://kravingsfoodadventures.com/thai-vegetable-curry/