So having just moved, there was the expectation of a house warming party – what that means to me is an excuse to try some new recipes… So amongst the food there were clearly three favourites: Zucchini and Bacon Gratin, Banana and Coconut Bread and Turkish Coconut Ice – of which the recipes I will post here (as promised).
The gratin recipe is courtesy of a work colleague – who brought this in for lunch one day and the devine scent had me begging for the recipe… And trust me, this is delicious and somewhat moreish!
Zucchini & Bacon Gratin
3 rashers bacon
90 gm cheddar cheese
1 to 1 ½ cups s.r. flour
½ cup oil
2tablespoons fresh chopped basil
¾ cup fresh breadcrumbs
45 gm butter
2 tablespoons grated parmesan
1 tablespoon chopped parsley
Grate washed and dried zucchini coarsely, place in bowl with peeled and chopped onion, chopped bacon and grated cheese. Add sifted flour, oil, and lightly beaten eggs, mix well. Add basil, season with salt and pepper, stir until combined. Pour mixture into oiled deep 20cm round cake tine and bake in 180C oven for about 30 minutes or until almost set. Remove tin from oven, combine breadcrumbs, melted butter , parmesan and parsley in bowl and sprinkle on top. Return to oven and bake further 10 minutes or until golden brown and set. Cut into wedges and serve.
The banana bread recipe is courtesy of Baker’s Secret (incidently, it was actually baked in a Baker’s Secret pan) – I just substituted the dessicated coconut (in the original recipe) with shredded coconut and added a cream cheese icing (because who doesn’t like that?!?). This ‘cake’ is very moist…
Banana and Coconut Bread (Preparation Time : 15 Min; Cooking Time : 55 Min)
2 cups self-raising flour, sifted
1/2 cup shredded coconut
3/4 cup brown sugar, firmly packed
1 teaspoon bicarbonate soda
2 medium bananas, mashed (use the ripest bananas you can find.)
1 cup milk
100g unsalted butter, melted
2 eggs, lightly beaten
Preheat oven to 190°C/170°C fan forced. Grease a Deep Loaf Pan and line with baking paper. Place the flour, coconut, sugar and bicarb soda in a large bowl. Stir well until combined. Mix together the banana, milk, butter and eggs until fully combined. Using a large metal spoon or spatula, fold the mixture into the dry ingredients, stirring until just combined. Pour mixture in the pan and smooth the surface. Bake for 55 minutes or until cooked through when tested with a skewer. Cool in the pan for 10 minutes then turn out onto a wire rack. Cover the banana bread with foil during cooking if it starts to brown too quickly.
If it takes your fancy, top with cream cheese frosting… though to be honest the cake is moist enough that it isn’t needed.
And lastly, my interpretation of Fleur Wood’s coconut ice – it’s pretty and has so many of my favourite things in it – condensed milk, coconut (I also substituted the original dessicated for shredded), chocolate – made all the better by the addition to the recipe of rose water…
Turkish Coconut Ice
320g (2 cups) pure icing sugar
¼ teaspoon cream of tartar
1x 395g can sweetened condensed milk
320g shredded coconut
pink food colouring
1 tbsp rose water
150g dark chocolate, melted
Sift the icing sugar and cream of tartar into a large bowl. Add the condensed milk and cocout and stir well. Transfer half of the mixture into a lined square baking tray and level by pressing down. Add the food colouring and rose water to the remaining mixture and stir to combine. Pour the chocolate over the while coconut ice in the tin and use a spatula to spread evenly over the top. Carefully spread the pink coconut ice over the top of the chocolate and press down. Refrigerate for 2 hours or until set. To serve, turn out the coconut ice and cut into small squares.
All in all a fabulous day!