Almond & Coconut Loaf

Wow what a day! I have been to the city, where everyone is on a mission. The city is great but I must admit I do love the peaceful innocence of suburbia. I enjoy the space and community that it has to offer..... I sound really old, don't I? 
I have my Grandparents popping over for afternoon tea. Some of you might not know but I am a hairdresser, and it has become a ritual that as well as indulging in tea and a piece of cake, I do my Granny's hair once a week. This week it is a moist almond and coconut cake, this is such an easy recipe and great to freeze and use when needed.

Almond & Coconut Loaf

150g butter, softened

150g caster sugar

2 eggs

155g plain flour

1 teaspoon of baking powder

3/4 cup of milk

1/3 cup of almond meal

1 cup of coconut

Handfull of flaked almonds

Preheat oven to 175 degrees

Beat together the butter and caster sugar until pale and creamy

Add the eggs one at a time

Mix all the dry ingredients and fold into the mixture

Pour mixture into a lined loaf tin and sprinkle with flaked almonds

Place into the centre of the oven for 45 minutes or until cooked.

Try slicing and toasting it in a frying pan, and serve with a spoonful of ice-cream!

Roasted Almond Shortbread

Just had the most amazing trip to Sydney with my mum, we definitely shopped till we dropped. I loved the quant coffee shops around the Rocks and the superb shopping in Paddington. 
On our last day we went for a stroll around Darling Harbour, and stopped at the Lindt Cafe. Since 1845, Lindt has been producing the worlds finest chocolates. We could not resist buying some of their hand made chocolates,  which we knew would not last the trip home, and they didn't!   

These almond shortbread have been filled with this gorgeous chocolate, they just melt in your mouth.

Roasted Almond Shortbread

100g butter,unsalted

55g caster sugar

1 teaspoon vanilla extract

1 egg yolk

70g almond meal

140g plain flour

150g Lindt chocolate

1 egg beaten with 1 tablespoon milk.

Preheat oven to 170 degrees

Combine butter, sugar, and vanilla in a mixing bowl and mix until pale

Add egg yolk and mix in well

In a separate bowl combine almond meal and flour

On a low speed mix in almond mixture into the butter mix until just combined

Place shortbread dough in cling film and place in the fridge for 10min

Use 100g of the chocolate and cut each square in half and put aside

On a floured surface roll out shortbread to 3mm thick

Cut into rectangles 4cm wide 7cm long

Place one piece of chocolate onto rectangle and wrap with the shortbread. Make sure the chocolate is visible on both sides

Place shortbread on a lined tray and brush with the egg wash and back until golden brown(20min)

Allow to fully cool

To decorate, gently melt the rest of the chocolate and drizzle over the shortbread

Allow to set and will keep in a sealed container for one week.

This mixture can also be used to make plain almond shortbread, just use 1 tablespoon of the mixture and roll into a ball, place onto the baking tray, use a folk to press down to slightly flatten. 

Apple Strudel

The kitchen undoubtably is my favourite place in the house. It is not only a sanctuary but a place of true comfort and satisfaction. Someone who will agree is my good friend Cara. She is a true wiz in the kitchen, very organised and a pleasure to cook with.

We have decided to make feta and eggplant meatballs followed by apple strudel. These are two very easy recipes which taste amazing without too much hard work.

The combination of apple, cinnamon and almond meal makes a lovely filling and fruity dessert....a wholesome treat. This must be served with lashings of cream.

Apple Strudel

6 large granny smith apples,peeled and sliced thinly

6 fresh dates, seeded and chopped

165g caster sugar

1 teaspoon of vanilla extract

1/2 teaspoon cinnamon

150g almond meal 

8 sheets of filo pastry

100g butter,melted

40g flaked almonds

Preheat oven to 180 degrees

Place apple,dates,sugar,vanilla,cinnamon and almond meal in a large bowl toss to combine and set aside

Layer the filo sheets, brushing between each layer with melted butter

Put the apple mixture along the pastry lengthways, fold each end and roll to inclose

Brush the pastry with remaining melted butter and sprinkle flaked almonds on top

Place on a lined baking tray and bake for 25-30 minutes or until golden.

Part 1- Ella & Cara's cooking day!