Coconut Macaroons

Crispy on the outside. Chewy on the inside. The perfect cookie for coconut lovers!

To make this cloud like confections, you will need Eggs, Sugar, Salt, Vanilla extract, Cake flour (or All purpose flour and Corn starch to make Cake flour) and Sweetened shredded coconut.

Some recipes call for Cake flour. But I  never have cake flour on hand when I need it. Luckily you can make cake flour using All purpose flour and Corn starch

For this recipe you will need 1/2 Cup Cake flour. So take a 1/2 Cup measuring cup and add 1 Tbsp. of Corn starch into it

And fill the rest with All purpose flour.

Sift it 2 to 3 times.

And that is Cake flour.

So here is the formula :1/2 Cup All purpose flour - 1 Tbsp. All purpose flour + 1 Tbsp. Corn starch = 1/2 Cup Cake flour.

Next separate the white of 4 eggs from the yolk.

Add in 1/2 Cup Sugar to the egg whites. Don't know what to do with the egg yolks, check out Chocolate mousse or Tiramisu.

Then add  1/4 tsp Salt

Place the bowl over a saucepan of simmering water 

 

and whisk the mixture until fully combined and slightly foamy

Then remove the mixture from heat and stir in 1tsp Vanilla extract.

Now add  1/2 Cup Cake flour

and slowly mix it until it is nice and creamy.

Finally add 3 Cups of sweetened shredded coconut.

Gently fold in your shredded coconut into the mixture

Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.  

Preheat oven to 325 degrees F (165 degrees C).Place tablespoon sized mounds of mixture on cookie sheet

Bake until golden brown, about 25 minutes and let the macaroons cool completely

 

That’s it. Simple, right?

RECIPE (Makes :24 Macaroons) (Taken from :www.joyofbaking.com )

Ingredients:

• Egg whites -4
• Sugar - 1/2 Cup
• Salt - 1/4 tsp.
• Vanilla extract - 1 tsp.
• Dried sweetened coconut - 3 Cups
• Cake Flour - 1/2 Cup or (All purpose flour - 1/2 Cup minus 1 Tbsp. and Corn starch - 1 Tbsp.)

 

Directions:

• Sift the All purpose flour and Cornstarch together.
• Separate the egg whites and yolk.
• Add sugar and salt to the egg whites.
• In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt until nice and creamy.
• Remove from heat and stir in the vanilla extract, cake  flour, and coconut. 
• Cover and refrigerate for about 30 minutes or until firm.
• Preheat oven to 325 degrees F (165 degrees C) and line baking sheet with parchment paper.
• Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet
• Bake for about 15 to 20 minutes or until golden brown. 
• Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

 

 

 

 

 

Mango Lassi

 A perfect drink for a mango lover.It's very easy, just blend everything and you have yourself some great mango lassi !!

 For this you will need Mango,Yogurt, Milk and Sugar.

Start by peeling a mango and cutting into chunks.

 Transfer it to a blender and add 2/3 Cup of thick yogurt.

Add 2 Tbsp of Sugar. If the mango is exceptionally sweet then there is no need to add sugar.

 Blend it for 2 minutes

Then add 1/4 cup cold milk

and another tablespoon of Sugar.

Pulse few times to blend it together

and there you have your delicious mango lassi!!

Enjoy!! 

RECIPE (Servings : 1)

Ingredients:

• Mango - 1
• Yogurt - 2/3 Cup
• Milk - 1/4 Cup
• Sugar - 3 Tbsp

Directions:

• Peel the skin, discard seed and cut the mango into chunks.
• Put mango, yogurt, sugar and milk into a blender and blend for 2 minutes.
• Make sure the mangoes are completely blended into juice.
• The consistency of the smoothie should be smooth and creamy.
• Refrigerate for 30 minutes or until ready to serve.
• When serving, you can top it with a dollop of cream or crushed nuts (almonds, pistachios or cashews) or finely chopped mango.
• Pour chilled mango lassi over ice cubes if you prefer it extra cold.
• The flavor and color of mango lassi depends on the variety of mango.

Roasted Red Pepper Hummus

 

Seasoned to perfection, smooth texture and mouth-watering hummus my friends! 

 

To make this you will need Chickpeas ,Red peppers, Tahini or Sesame seeds to make tahini, Lemon juice, Garlic, Red chili flakes, Salt and Olive oil.

 

Soak 3/4 cup of dried chickpeas in the warm water for about an hour.

Meanwhile take 1/4 cup of Sesame seeds

Toast them for 5-10 minutes, tossing the seeds frequently with a spatula.

 Toast until they are fragrant and golden brown. Do not allow to brown.

 

Transfer sesame seeds to a food processor or a mortar and pestle and add olive oil. Grind them until a smooth paste forms.That is how you make Tahini!

Next remove the stem and seeds from the pepper, cut them into pieces length-wise

and place on a cookie sheet lined with aluminum foil with skins facing up. Slightly flatten each piece

 

Drizzle some olive oil and broil them for 10 - 13 minutes.

 

Watch closely and remove them from the oven when skins appear to be evenly charred and blackened.

Immediately wrap them in that aluminum foil to keep the steam inside and let it rest there for 30 minutes.

 

Meanwhile pressure cook the chickpeas with 1/2 tsp. Salt.

In a large food processor bowl, combine cooked chickpeas, 1 garlic clove, 3 TB of the Tahini paste and 2 TB of lemon juice and puree to get a smooth consistency. 

 

Once the peppers are cooled, slide skins off with your fingers. The skin should peel off very easily

Add the roasted peppers and puree again until smooth.

 Now add in 1/2 tsp. Salt, drizzle with a good quality olive oil

 

and garnish with some red chili flakes.

Enjoy!

RECIPE

Ingredients:

• Dried chickpeas - 3/4 Cups or 1 (15 ounce) can garbanzo beans, drained
• Sesame seeds - 1/4 cup or tahini- 3 Tbsp.
• Lemon juice -2 Tbsp.
• Garlic - 1 Clove
• Roasted red peppers -1 whole red pepper
• Salt - 1 tsp.
• Red chili flakes - 1/2 tsp.
• Olive oil - 3 Tbsp. and extra to  make tahini
• Reserved chickpea liquid - 2 Tbsp. (Use it to get a smooth consistency)

Directions:

• Pressure cook the chickpeas with 1/2 tsp. salt. If using canned garbanzo beans, drain the liquid. Reserve the liquid.
• Now lets make Tahini. Heat a sauté pan over medium-high heat. Add the sesame seeds and toast lightly - about 5-10 minutes, shaking the pan so they toast evenly.
• Let cool completely.
• Pour sesame seeds into food processor or mortar and pestle and add oil. Blend for 2 minutes or until you get a smooth texture. Your Tahini is ready.
• In food processor, place chick peas, tahini, lemon juice and garlic. Cover; process 1 to 2 minutes or until smooth.
• Add roasted peppers; process 30 to 60 seconds or until they are smooth.
• Add remaining salt, red chili flakes and chickpea liquid until the hummus gets the consistency you desire.
• Refrigerate for one hour before serving.