Coconut and Mango Cookies
Written by Chef Jill Sandique Wednesday, 02 September 2009 16:15
Yield: 60 pieces
Ingredients:
1 cup plus 2 tablespoons sifted all-purpose flour
¼ cup instant oats, finely ground in food processor
1 ¾ cups Franklin Baker Golden Toasted Niblets®
1 ½ cups coarsely chopped dried mangoes
½ cup butter, melted and cooled
⅔ cup granulated sugar
1 tablespoon honey
1 teaspoon baking soda
2 tablespoons hot water
Procedure:
- Preheat oven to 325 ◦F. Line a baking sheet with parchment paper. Set aside.
- In a bowl, toss together flour, oats, Golden Toasted® Niblets and dried mangoes. In another bowl, mix together, melted butter, sugar and honey blend well. Set aside.
- Dissolve baking soda in hot water. Add to butter mixture. Immediately add liquid ingredients to dry ingredients. Mix well.
- Using a small scoop, form into 1-inch balls. Lay balls in prepared cookie sheet, one inch apart from each other. Flatten slightly. Bake for 12 to 15 minutes or until golden brown. Cool slightly then transfer to wire racks. Cool completely. Store in an airtight container.
Coconut and Seafood Soup
Written by Jill Sandique Monday, 23 November 2009 14:03
| INGREDIENTS: 500 grams 150 grams 8 cups 20 grams 60 grams 10 grams 60 grams 20 grams 250 grams 100 grams 30 ml 10 grams 6 grams 6 grams 200 grams 30 ml 30 grams |
shrimps, washed and drained squid, cleaned then sliced into 1-inch pieces water or chicken stock galangal, sliced lemongrass stalk, pounded and cut into 2-inch pieces garlic, sliced shallots, sliced kaffir lime leaves mushrooms(straw, oyster or button), halved tomato, chopped fresh lime juice or to taste palm or brown sugar, to taste green finger chili, sliced diagonally red finger chili, sliced diagonally Franklin Baker Creamed Coconut Fish Sauce or to taste fresh coriander leaves Bird's eye Chili - to taste |
| PROCEDURE: 1. To prepare the shrimps, detach the heads and peel (keeping the tails intact). Devein shrimps then place in a clean bowl. Chill until needed. Refrigrate the sliced squid. 2. Meanwhile, place the heads and shell in a pot. Add the water and bring to a boil. If preferred, you may also use some chicken stock. Strain the broth and pour the liquid back into the same pot. Place over high heat. Add the galangal, lemongrass, garlic and shallots and boil for 3 minutes 3. Add the kaffir lime leaves, mushrooms, tomato, lime juice, palm or brown sugar, chilies and the Franklin Baker Creamed Coconut. Stir well. 4. Add the shrimps, squid and fish sauce. Adjust seasonings if necessary. Cook just until the shrimps turn pink. Do not overcook 5. Remove from heat and transfer to a serving bowl. Top with fresh coriander leaves. Serve immediately. |
