Tuesday, June 4, 2013

Gluten-free coconut cake with egg whites

Well as you might have guessed, due to my recent icecream experiments I was left with a great amount of egg whites. I was looking for a way to cook them when an old experiment with sweet condensed milk and coconut popped in my mind. At a birthday party of mine some years ago, I had come up with an interesting coconut recipe and I thought that this is the time to recreate it at last, because they had turn up quite tasty. And I'm saying 'they' because I had made it in the form of cupcakes.

Here you are:

You will only need 3 ingredients for this amazing gluten free cake:

200 gr of desiccated coconut

a can of sweet condensed milk

6 egg whites

Beat the egg whites until stiff in a clean bowl and fold the coconut and the sweet condensed milk in.

Pour the mixture in a loaf pan and bake in a preheated oven in medium heat until dark golden brown, as shown in the picture.
If you bake it less it may not be done inside.

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Monday, June 3, 2013

Homemade Tahitian Vanilla Ice cream

I have bought an icecream maker a month or two ago.
I wanted to buy one really badly a while now and when I found it in the supermarket for 25-30€ I thought to myself: "What the heck, maybe it'll worth it".

And it did.

Since then, it would be a lie to say that I haven't tried at least 4-5 recipes for vanilla icecream.

I LOVE vanilla.

In EVERY possible way.

I love it in my perfume, in cigarettes (well, I used to, that is, I have quitted smoking like 4 months ago), as a flavored yoghurt, icecream, custards, fabric softener, candles and the list is endless...

Anyway, to cut a long story short, today I think I might have made the BEST vanilla icecream I have ever tasted.

Yes, I am not overreacting.

You HAVE to try this, trust me. I am sure I haven't discovered that recipe and many people must have made a similar or something very close to it, or even that same recipe, but that doesn't change its greatness.

Needless to say that the condensed milk makes it much creamier than adding milk, cream and sugar in it and  in addition to the yolks the custard becomes more dense and flavorful with the right amount of sweetness.

Well here it is:

400 gr. of heavy cream
400 gr of sweet condensed milk (the can is 397gr so use it all and don't bother opening a new one for that 3 gr off)
use the empty can of sweet condensed milk two times and fill it with
one time with whole fat milk
and second time with water
1 vanilla bean (I had Tahitian)
4 egg yolks

 Pour the cream, the sweet condensed milk, the milk and the water (once you empty the can use it to count the quantity of the milk and the water) in a medium pot over medium heat.

On the cutting board cut the vanilla bean in half and scrape the seeds with the back of a knife
and put them in the pot with the milk, cream and water.

Stir well with the whisk, so these seeds of heaven get incorporated.

Separate the egg yolks and put them in a bowl and whisk them a little.

With a laddle take some of the pot mix of milk and cream and pour slowly in the eggs while whisking constantly. In others words, temper it so the eggs don't get lumpy.

When tempered pour them in the pot, continue to stir
 and watch over it because if the mix gets overheated it will curdle and we certainly don't want that.

The mix with thicken after some minutes.

We are after a light kinda runny custard texture and when achieved, remove from heat and put it aside to cool off so you can put it in the fridge.

When it is cooled down you can put a plastic wrap on the pot with the custard and it is advisable to put it on the custard so it touches its surface and no air gets on it because if it does it will form a skin and as you might have guessed we don't want that either.

After 4-5 hours on the fridge the custerd will get cold and we want it as cold as it can get, we put it in the rotating icecream maker and wait until the goodness is ready and when ready, we put it in a container on the freezer.



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Sunday, June 2, 2013

Fried Eggplant

One large eggplant, cut into round disks, about 1cm in thickness
Two eggs
1/4 cup milk
Black pepper
Olive oil for frying
Cut the eggplant into disks and arrange on a plate. Salt both sides well. Let it sit for an hour. Rinse well with cold water and pat the disks dry.
Scramble the eggs and milk. Add a fair amount of cracked pepper and a couple of pinches of salt.
Heat about 1/4 inch of olive oil in the pan. Do this on medium high and don't let it smoke.
When the olive oil is hot enough that it will bubble a little around a piece of eggplant, dunk the eggplant pieces in the egg mixture and put them in the olive oil. Don't crowd them. Fry them in turns rather than pack them too tight. Fry for a few minutes until the bottom is golden. Flip. When both sides are golden brown. Remove and put on paper towels. Continue until all the eggplant is done.
 But it is also great room temperature, and even cold the next day. 

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