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Hawaiian Pineapple Chicken and Coconut Rice

Post|By |2019-06-17T18:25:34+03:00June 17th, 2019|Categories: Chicken Recipes, M. COURSE, MEATS, Pasta + Rice + Grains|Tags: , , |

Hawaiian Pineapple Chicken and Coconut Rice

An easy dinner option which is perfect for pineapple Hawaiian chicken and rice flavored with coconut.

The secret is purely marinated – a combination of soy sauce, brown sugar, garlic, sesame oil and coconut milk. You can cook the chicken on an outdoor grill or on a grill pan with a trace at home.

How to marinate chicken?

We prefer to use chicken wings or thighs for this dish because they are less likely to dry on the grill and have a richer taste. If you don’t want it, you can use chicken breast instead. This Hawaiian chicken needs to be marinated for at least 2 hours, but if you have time, we recommend marinating it for at least 24 hours.

What are the ingredients of coconut rice?

1 cup white rice I prefer short grain for this recipe
1 1/4 cup light coconut milk
1/2 cup water
3/4 teaspoon kosher salt
2 teaspoons brown sugar
cilantro leaves and lime wedges for garnish optional

How to made from coconut rice?

Boil the coconut juice and water. Add salt and rice. Close the lid, lower to low temperature and cook for 18 minutes. Add the last smer sugar and mix gently. Then leave to infuse. Serve with chicken and pineapple coconut rice. Garnish with lemon slices and coriander if you wish.

Ingredients

1 1/2 pounds boneless skinless chicken thighs
1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup packed light brown sugar
1/2 teaspoon minced garlic
1 teaspoon sesame oil
1/2 cup light coconut milk
1/4 cup pineapple juice
1 cup pineapple slices fresh or canned

Steps

  1. Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
  2. Add the chicken and marinate anywhere from 2-24 hours.
  3. Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
  4. Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
  5. Service with coconut rice.

More delicious chicken recipie?

Roasted Sweet Potato and Coconut Soup

Post|By |2019-05-03T11:32:20+03:00May 3rd, 2019|Categories: ALL RECIPES, M. COURSE, Soups|Tags: , , , , , , |

Roasted Sweet Potato and Coconut Soup

Ingredients

4 medium sweet potatoes (About 1.5 kg)
2 tablespoons extra virgin olive oil
Sea salt flakes
400 ml can coconut milk, plus extra to serve
3½ cups (875 ml) chicken stock
1 stalk lemongrass, halved and bruised
5 cm piece ginger, halved
3 kaffir lime leaves
Dried chilli flakes, to serve

Steps

1) Preheat oven to 220°C (425°F). Place the sweet potato, cut-side up, on a large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt. Cover with aluminium foil and cook for 1 hour or until tender. Set aside until cool enough to handle.

2) While the sweet potato is cooking, place the coconut milk, stock, lemongrass, ginger and lime leaves in a large saucepan over high heat and bring to the boil. Remove from the heat. Remove and discard the lemongrass, ginger and lime leaves.

3) Using a spoon, scoop out the flesh of each sweet potato, discarding the skins, and place in a blender. Add half the coconut mixture and blend until smooth. Return to the saucepan with the remaining coconut mixture and cook over low heat, stirring constantly, until smooth and hot.

4) Divide the soup between bowls. Top with the extra coconut milk and sprinkle with chilli flakes to serve.

Kaynak Donna Hay

Passionfruit Coconut Slices

Post|By |2019-05-02T15:17:11+03:00April 19th, 2019|Categories: ALL RECIPES, DESSERTS, Fruit Desserts|Tags: , , |

Passionfruit Coconut Slices

Ingredients

1 cup (150 gr) cashews
1 cup (250 ml) coconut milk
½ cup (125 ml) melted cocnut oil
¼ cup (90 gr) honey
¾ cup (60 gr) desiccated coconut
⅔ cup (180 ml) pssionfruit (Appoximately 10 passionfruits)
1 tablespoon honey, extra

NUT BASE

½ cup (75 gr) cashews
½ cup (70 gr) macadamias
1 cup (80 gr) desiccated coconut
2 tablespoons coconut oil
1 tablespoon honey

Steps

1) To make the base, place the cashews, macadamias, coconut, coconut oil and honey in a food processor and process until smooth. Press the mixture into the base of a lightly greased 20cm x 20cm baking tin lined with non-stick baking paper and refrigerate for 20 minutes.

2) Place the cashews, coconut milk, coconut oil, honey and coconut in a food processor and process for 3–4 minutes or until smooth and creamy. Pour the coconut mixture over the base and return to the refrigerator for 40 minutes or until set.

3) Place the passionfruit and extra honey in a small frying pan over high heat and cook for 4–5 minutes or until thickened. Allow to cool slightly.

4) Drizzle the passionfruit syrup over the filling and refrigerate for 2 hours or until set. Cut into squares and refrigerate until ready to serve.

Source Donna Hay

Chocolate Avocado Pudding

Post|By |2019-06-10T14:56:24+03:00June 10th, 2019|Categories: ALL RECIPES, DESSERTS, Fruit Desserts, Uncategorized @tr|Tags: , , , , , , |

Chocolate Avocado Pudding

Chocolate avocado pudding is a creamy, healthy dessert made with avocado and raw cocoa powder. It is also a milk-free, vegan dessert. We sprinkled nuts and sea salt on top, but were limited to the dreams that we would add to the top.

What is Raw Cocoa Powder?

Why is raw cocoa powder exactly different? Raw cocoa powder is produced from cold pressed roasted cocoa beans. This process protects all living enzymes and gives you a pleasant raw cocoa powder filled with nutrients and antioxidants.

How to make chocolate avocado pudding?

On top of the benefits of raw cocoa powder, this sweet is made from avocado. Yes, green avocado. And no, you don’t taste like avocado. Just like the most incredible creamy, chocolate dessert filled with healthy fats. So feel free to have a second serving.

The best thing about this dessert is that it is incredibly friendly and it only takes a few moments. I advise you to cool your avocados in the fridge overnight, so you can eat this dessert right away. But don’t worry if your avocados have not cooled down. Place the prepared pudding in the refrigerator for 20 minutes before serving.

Indeed, all you need to do to make this chocolate avocado pudding is to put all the ingredients in a blender and mix until smooth and creamy. This much.

Ingredients

  • 2  large avocado, chilled
  • 1/2  cup  full fat coconut milk
  • 1/3  cup  raw cacao powder
  • 1/3  cup  maple syrup
  • 2  tsp  vanilla extract

Toppings

  •  hazelnuts roughly chopped
  •  sea salt

Steps

  1. Slice the avocados in half and remove the pit. Scoop out the flesh into a food processor. Add the remaining ingredients and blend until smooth and creamy, scraping down the sides as needed.
  2. Serve the chocolate avocado pudding with a sprinkle of hazelnuts and sea salt.

More Vegan Recipies?

Raspberry Glaze and Lemon Cake

Post|By |2019-05-24T12:57:13+03:00May 24th, 2019|Categories: ALL RECIPES, DESSERTS, Kek, Sauce|

Raspberry Glaze and Lemon Cake

Making Lemon Cake is always easy. However, with the appearance and taste of the raspberry sauce that you will add to an ordinary lemon cake, we are sure that you will surprise everyone around you. We use coconut milk very often in our recipes. (If you want to try the other coconut recipes, you can reach them by clicking here.) This cake (Raspberry Glaze and Lemon Cake) recipe leaves the coconut fragrance and soft tissue generously. We are confident that when you mix with the slightly rancid taste of the raspberry, you and your guests will have a taste that will be loved. You can still try Raspberry Glaze and Lemon Cake with lemon sauce or mango sauce other than the raspberry sauce.

How to make Raspberry Glaze?

You can prepare an effortless sauce with raspberry powder. Powders are now more easily available in the market. As for our easy raspberry sauce; Mix 50 g powdered sugar, 1 teaspoon powdered raspberry, 1 tablespoon lemon juice and 1 drop of purple food coloring in a bowl until the sugar melts. You should use your sauce immediately for your cake.

Ingredients

350 g cake flour
2 tsp baking powder
1 tsp salt
250 g sugar
250 g unsalted butter at room temperature
3 eggs
250 g coconut milk
50 g lemon juice
2 tsp lemon zest

Steps

  1. Preheat oven to 325°F / 160°C.
  2. Brush the inside of a bundt cake pan with soft butter; set aside. ( I used the Kugelhopf Bundt Pan from Nordic).
  3. Sift flour, baking powder and salt and mix with lemon zest; Set aside.
  4. Stir together Coconut milk and lemon juice; Set aside.
  5. Beat butter on medium-high speed for about 5 minutes or until pale. Add sugar and continue beating a few minutes until creamy and fluffy.
  6. Add eggs and continue beating ( one at the time).
  7. Add the flour mix in three batches and beat to combine pouring slowly some of the coconut milk mixture.
  8. Beat on low speed just to integrate the flour and the mixture becomes smooth. No more than 2 minutes.
  9. Pour the batter evenly into the Bundt Cake Pan; pouring from the same side all the time; flat the top using a spoon and gently push the pan against the surface just to eliminate any airbubbles from the bottom.
  10. Bake for 1 hour aprox. until top looks golden brown or until a toothpick inserted comes out clean.
  11. Take out from the oven and let cool on rack for 10 minutes and invert onto greased wire racks.

French Chocolate: Mendiant

Post|By |2019-08-26T18:31:41+03:00August 26th, 2019|Categories: ALL RECIPES, APPETIZERS, DESSERTS|Tags: , |

French Chocolate: Mendiant

If making homemade chocolate is something you’ve always wanted to do, but if you think it might be above your culinary skill level, why not try our mendiant recipe? You’ll love our recipe of a beautiful bite-sized chocolate disc that doesn’t require more skill than pouring and decorating, doesn’t require special equipment.

For these French-style chocolates, you can combine your own favorite combinations and choose from a wide range of nuts. In white chocolate, walnuts, peanuts, pine nuts, coconut raspberries or melon, papaya, orange or lemon, all kinds of sugar will look good. Also candied flowers are a good choice to beautify your mendiants. Candied rose petals or violets will give your mendiants a flamboyant touch. But be careful, 3-4 different materials per Mendiant are enough, otherwise it will be a bit overdone.

Ingredients

120 g white couverture
120 g whole milk couverture
120 g dark chocolate couverture

Dried fruits and nuts as desired, eg: freeze-dried raspberries, pistachios, cashews, sultanas, dates, ginger, dried cranberries or sour cherries, peanuts, etc.

Classic for Quatre mendiants: hazelnuts, almonds, figs and raisins

Steps

  • Read the dried fruits and nuts, remove the peel, possibly roast and put everything ready. If necessary chop chocolate for tempering.
    Lay out the work surface or a sheet of siliconized baking paper. If necessary, make a template with 12 circles of 5 cm diameter and place under the baking paper.

    Temporarily temper the chocolates for each variety of Mendiants.
    Melt 90 g of chocolate over the water bath (maximum 60 ° C) and heat to the desired temperature. Add the remaining 30 g of chocolate to the melted chocolate and allow to cool to the desired temperature while stirring. Then heat the chocolate to working temperature, which only takes a few seconds over the water bath.

    Temperatures (or follow the table on the packaging of the chocolate):

    Dark chocolate couverture:
    melt and heat to 55/58 ° C. Then cool with the remaining chocolate to 28/29 ° C and bring just above the water bath to working temperature 31/32 ° C.

    Whole milk couverture:
    melt and heat to 45/50 ° C. Then cool with the remaining chocolate to 27/28 ° C and bring just above the water bath to working temperature 29/30 ° C.

    White couverture:
    melt and heat to 45/50 ° C. Then cool with the remaining chocolate to 26/27 ° C and bring just above the water to 28/29 ° C working temperature

Chai Tea Latte

Post|By |2019-06-14T14:44:32+03:00June 14th, 2019|Categories: ALL RECIPES, DRINKS, Hot Drinks|Tags: , , , , , , , , , , , , , , , , , , , |

Chai Tea Latte

Chai Tea Latte is a flavored tea drink made by brewing black tea with a mixture of aromatic spices and herbs. Located on the Indian sub-continent, the beverage has gained worldwide popularity.

What is chai tea benefits?

Reduces the risk of cancer formation. Cardamom, cinnamon and ginger have antioxidant and phytochemical contents and prevent cancer. If used regularly, it reduces the risk of bowel and stomach cancer.

Prevents colds. Especially in cold winter days, if you have a condition such as getting sick frequently or if you have weakness, you can strengthen your immune system with its ingredients. The ginger in Chai tea supports the body’s defense system.

Relieves menstrual pain. Cinnamon and ginger in Chai tea regulate hormones and have a positive effect on menstrual pains. Chai tea, which is kept in hot milk especially, will prevent your sweet attacks during these periods thanks to its aromatic taste.

Accelerates metabolism. You can accelerate your metabolism when you drink Chai tea along with the right diet recommendations. This is achieved by stimulating the digestion and pancreatic enzymes. It also creates a feeling of satiety, which causes you to eat less.

Chai tea against diabetes. In regular use, it causes positive changes in blood sugar levels. It may play a role in the prevention of Type 2 Diabetes in the long term. In the short term, you can control your blood sugar by decreasing your desire for sugar.

Reduces bloating. If you experience bloating and gas complaints, you can try Chai tea for 2 cups a day to regulate stomach activities and regulate your digestive system.

Increases energy. If your energy rises suddenly after drinking coffee and sodas and then falls rapidly, you can try increasing your energy with Chai tea.

If you want to benefit from the benefits of Chai tea, you should make the right and the right amount of consumption and maintain healthy eating habits. An average of 2 cups of Chai tea will help you get enough effects.

Ingredients

16 cardamom pods
8 sticks cinnamon, broken into pieces
8 star anise
6 cloves
1 tablespoon fennel seeds
3 vanilla sticks, cut into two pieces
80 g black tea leaves
60 g shredded coconut
1/2 teaspoon finelly grated nutmeg
2 teaspoons grated ginger
90 g honey, heated
1 tablespoon lemon juice

Desired quantity of hot water and hot milk

Steps

  1. Place cardamom, cinnamon, star anise, cloves, fennel and vanilla in a mortar and crush until small pieces are formed.
  2. In a small bowl add the spice mixture, tea, coconut, nutmeg and ginger and blend with the help of a spoon.
  3. Add honey and lemon juice and mix well to combine. Place in an airtight container in the refrigerator.
  4. Wrap the mixture in a thin cheesecloth and add to 1.5 l of boiling water. boil for about 2 min and leave to infuse. If you wish, you can release the mixture into the water. You should filter just before drinking.
  5. You can serve your hot tea with warm milk and adjust the taste with honey.
  6. Tip: You can store this tea in a closed container in the refrigerator for up to 1 month.

More drink recipie?

Pumpkin Soup

Post|By |2019-06-12T18:16:42+03:00June 12th, 2019|Categories: ALL RECIPES, M. COURSE, Soups, Uncategorized @tr|

Pumpkin Soup

Pumpkin Soup should come to those who love every aspect of pumpkin.

You have a pumpkin and you want to try something new, except sweet? Do this in 30 minute vegan pumpkin soup. Inspired by Dominican cuisine, full of flavor, the soup recipe is what add extra flavor with ginger and coconut.

What is benefits of pumpkin?

  • Gourd contains high nutrients. It is rich in vitamins and minerals, but low in calories.
  • Pumpkin seeds, leaves and juices have a strong nutritional content.
  • The potassium contained in it has a positive effect on blood pressure.
  • Antioxidants in the pumpkin can help prevent degenerative damage to the eyes.
  • Uncut gourd can be stored for up to 2 months in a cool, dark place.
  • Pumpkin puree or canned pumpkin can be used instead of butter in recipes.
  • Pumpkin is used in desserts, soups, salads, canned food.

Ingredients

1350 g pumpkin, peeled and cut in cubes
4 cups vegetable broth
1 clove garlic, peeled
2 tablespoon freshly grated ginger
1/2 tablespoon salt (more or less to taste)
1/2 teaspoon black pepper
Pinch of cayenne pepper (optional)
3 tablespoon toasted unsweetened coconut flakes

Steps

  1. Place the vegetable broth in a medium saucepan and heat until it boils.
  2. In the mean time, strain the grated ginger through a fine mash strainer. Reserve the liquid.
  3. Add the pumpkin, garlic, salt and pepper to the broth and cook until pumpkins are cooked thoroughly and easily pierced with a fork, 10 – 12 minutes.
  4. Transfer the hot mixture into a food processor or a blender and process until all the pumpkin is pureed.
  5. Transfer it back to the pan, add the ginger juice and boil it one last time. Taste for seasoning and add more if necessary.
  6. When ready to serve, if desired, sprinkle it with cayenne pepper and toasted coconut flakes.

More vegan recipies?

Lavender Cheesecake: Without Cheese and Sugar

Post|By |2019-08-02T19:39:31+03:00April 14th, 2019|Categories: ALL RECIPES, Cake + Cheescake, DESSERTS|Tags: , , , , , , |

Lavender Cheesecake: Without Cheese and Sugar

Lavender cheesecake is one of the best tastes for those who want to pay attention to their form or older people can eat healthier desserts. Unlike other sweets with sugar and butter processed on its back, a healthy and easy to make dessert is waiting for us with its natural sugars and herbal ingredients.

When you hear the word “lavender,” you might immediately think of a lighter shade of purple. But there’s more to this herb than its color. Today, lavender is more than just a fragrant plant. As it turns out, this herb is also commonly used for medicinal and therapeutic benefits. So if you’re dealing with a few medical issues of your own, and you don’t want to risk the unpleasant side effects that come with many over-the-counter and prescription medicines, here’s a look at the potential health perks of using lavender.

lavender cheesecake

Ingredients

For the crust
2 cups almonds, soaked 8-12 hours
3 tablespoons raw cacao powder
2 tablespoons agave or honey
1 tablespoon organic cold pressed extra virgin coconut oil
Himalayan salt

For the filling;
3 cups cashews, soaked 2-4 hours
1- 1/2 cup almond milk
1/2 cup agave or honey
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 tablespoons dried lavender
1 teaspoon cinnamon
Himalayan salt
1/2 cup organic, cold pressed, extra virgin coconut oil

For the sauce;
half culp blueberries
2 tablespoons organic cold pressed extra virgin coconut oil
3 tablespoons almond milk

lavender cheesecake

Steps

1) In a food processor, put the almonds and process them first. Then add the other ingredients and blend. Press the mixture into the base of a 22 cm springform pan

2) Blend everything in Vitamix and pour the mixture onto the crust

3) Blend everything in Vitamix. Pour on top of the filling.

4) Wrap the pan and place in freezer at least 1 hour.

You can place it in refrigerator 30 minutes before serving.

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