Cook this: 5 ingredient lemon coconut shortbread

We’ve all been in COVID-19 induced isolation, so we’ve all been spending some quality time with our kitchens. And when I noticed our lemon tree had gone bonkers a few weeks ago, I turned to my trusty, 888 page-long CWA CLASSICS cookbook for help. Classic shortbread is nice, but shortbread with lemon and coconut is better, so here’s my spin on a classic…

Ingredients:
• 250g softened butter
• ¾ cup icing sugar
• ⅓ cup desiccated coconut
• finely grated zest of one lemon (I used a Meyer lemon from the tree in my backyard)
• juice of one lemon
• 2½ cups plain flour

Method:
1. Preheat the oven to 160°C and line a lamington tin with non-stick baking paper.
2. Beat the butter and icing sugar together until creamy, then beat in the coconut, lemon zest and juice.
3. Sift in the flour and stir to combine – you might want to use your hands to bring the dough together.
4. Press the dough into the lamington tin as evenly as you can, then place into the oven and bake for 10-15 minutes – you want it  JUST golden, not browned!
5. Cool the shortbread in the tin for 2 minutes, then transfer it carefully (leave it on the baking paper) to a cutting board. Cut it up into squares while it’s still hot, then transfer the shortbread, still on the baking paper, onto a wire rack to finish cooling.

Cook this: Lemon, almond & coconut cookies

I made a batch of these guys last week to take into work, because I work with really lovely people and I love baking for them! I wasn’t sure how well they’d go down – lemon, almond and coconut in cookies? Most people prefer chocolate chips… but they were a surprise hit, were finished the same day they were brought it, and the recipe was requested by a few of the girls.


I made another batch a few days later, because I was kicking myself for not keeping any at home, and figured I should probably record this recipe for later use. Not that you really need a recipe – it’s pretty simple!

 

Ingredients:
– 100g butter, softened
– 100g caster sugar
1 egg
1 tbsp lemon OR almond liqueur, OR ½ tbsp lemon juice + ½ tbsp vanilla extract
200g plain flour
½ tsp baking powder
Handful almonds, crushed
½ cup shredded coconut
Zest of 1 lemon

 

Method:

1. Preheat oven to 170° and line an oven tray with baking paper.

2. Beat the butter and sugar with an electric mixer until thick and creamy.

3. Beat in the egg and the lemon liqueur/lemon juice + vanilla extract.

4. Stir in the flour and baking powder until combined, then stir in the rest of the ingredients.

5. Roll into balls and place on the oven tray, bake for 15min, or until golden brown.

 

Cook this: Chocolate & Bounty cupcakes 

Happy Hump Day! How good is it when you’re given a box of chocolates? How much better is it when they’re your favourites?! Big thanks to my sibling’s legend of a boyfriend for the box of dark chocolate Bounty bars I used to make these fudgy, chocolatey, rich pieces of heaven, adapted from a Donna Hay chocolate cake recipe. If you haven’t got someone who’ll gift you chocolate, I suggest buying some for yourself so you can get involved in some mid week chocolate cake action, anyway.

Ingredients:
– 250g butter, softened
– 1 cup brown sugar
– 2 eggs, at room temperature
– 2 tsp vanilla extract
– 1⅓ cup plain flour
-1½ tsp baking powder
– ½ cup coca powder
– ½ cup milk
– ½ cup desiccated coconut
– 3-4 king size bounty bars, chopped

Method:
1. Preheat the oven to 160°C and line 2 12-hole muffin tins with cupcake cases.
2. Place the butter and sugar in a large mixing bowl and beat with an electric mixer for 5 minutes, until light and creamy.
3. Add in the eggs and vanilla, and beat again until completely incorporated.
4. Sift in the four, baking powder and cocoa, and fold into the mixture.
5. Stir in the milk, then the coconut and Bounty pieces.
6. Spoon the mixture into the cases and bake for 20-25 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean.
7. Once cool enough to handle, transfer to a wire rack to finish cooling before decorating; I’ll be honest, I cheated with the frosting this time and used the pre-made Betty Crocker stuff, along with a bit more coconut and Bounty pieces on top. Amazing!

Cook this: coconut pandan oat & matcha chia parfait

So, last Saturday night was Oktoberfest. The man cave was transformed into a beer hall. Several batches of pretzels were baked. Several more batches of pretzels cookies, too. And schnitzels, potato salad, gravy… There was a lot to do, and while Friday night was reserved for the bulk of it, but there was still plenty left to do Saturday morning before everyone arrived.

With all that coming and my inability to work on an empty stomach, I knew I was gonna need a decent breakfast. It had been a pretty long, challenging, sleepless week, so by Friday night I was mentally and physically exhausted. With a big day ahead, I wanted to treat myself to something a little nicer than my regular overnight oats to start the day.

My usual overnight oats consists of oats, chia seeds, protein powder, almond milk and yoghurt thrown into a tub, shaken violently, and topped with whatever is in the pantry – coconut flakes, pepitas, goji berries, chocolate chips, anything goes. I also found this absolutely unreal pandan kaya custard type stuff at ARC Asian Grocers at the Preston Market that I’m loving with my morning oats at the moment. I thought I’d try to add that in with the shredded coconut (because matcha and coconut are delicious together) and seperate the chia and oats for something a bit different – takes a bit of effort, but the different layers makes it look and taste great! Actually, that’s not entirely truthful – it doesn’t take much effort at all…

For one serve:

Chia layer:
– 1 tbsp chia seeds
– ½ tsp matcha powder
– 5 tbsp milk (again, I use almond milk, but coconut milk would be perfect as well)

Combine all of the ingredients in a jar or plastic tub and shake well to combine. Set it aside for 10 minutes, going back to give it a quick stir every few minutes.

 

Oat layer:
– 1 heaped tbsp plain yoghurt
– ½ cup milk (I use almond)
– heaped ⅓ cup oats
– 1 scoop (approx 8-10g) protein powder of your choice – I really love the Amazonia vanilla for this!
– 1 tbsp shredded coconut
– 2 tbsp pandan custard

Put the yoghurt, milk and protein powder in a jar or plastic tub and shake until well combined. Add in the oats and coconut and shake again, the set aside.

Once the chia pudding has set and gelled a little, the oats should have soaked up a bit of the milk; stir the pandan custard through the oats.

To assemble, just spoon half the oats into a glass or jar, followed by half the chia, the rest of the oats and the rest of the chia on top. That simple!

Eat here: Sookie La La, Melbourne

Sookie La La
593 High St, Northcote
http://www.sookielaladiner.com.au/

In their own words, Sookie La La is a “diner style café serving sundaes, shakes, delicious Wide Open Road coffee, bagels, waffles and New York deli style sandwiches.” Sounds pretty good, huh?! This is one of those places I’ve driven past a million times, always noticed the big, simple black & white DINER sign hanging over the sidewalk, and still somehow never stopped. Until last weekend, when I decided it was finally time to get past the front window see what it was all about. I called upon one of my best friends for some girl time and delicious food, and we were not disappointed.

This cute-as-pie little eatery has everything you’d want and expect from a diner; cosy booths lining the far wall, a picture perfect little bar/counter, bright yellow and red condiment bottles on the table, and some seriously friendly but sassy staff to make you feel right at home.

They’ve made a name for themselves in the sandwich game, but the specials board was calling E’s name – she went with the cheeseburger and fries. Amazing, and she said she highly recommends trying one if it manages to stay on the specials board. She also had the most gorgeous picture perfect classic chocolate milk shake (they also have some more exotic stuff like the maple peanut butter, lemon slice, snickers and cherry ripe) complete with red & white stripey swirled straw. It even had the frothy bubbles on top. I so wish I liked milkshakes…

I heard the Cuban calling my name, because a) it seemed the most low FODMAP friendly and b) it just sounded bloody delicious, what with the ham and roast pork and swiss cheese and pickles… and fries, obviously. They were kind enough to make it with gluten free bread, too, and I think may be the first place I’ve ever been to who didn’t charge me more for my bodily intolerances! They were also more than happy to give me the honey mustard mayo on the side (on a side note, I decided to test things out and put a little on my sandwich. Didn’t end real well later on that afternoon. Fructose is definitely not my friend..), which was refreshing not to be sighed at like I was some weirdo health freak who was happy to have a meaty sandwich and fries, but didn’t want to have the fattening condiment – I swear I’m not like that!!!

The sandwich was delicious – chock full of meat, the pickles were unreal, even the GF bread was really good! And those fries… every single one was golden crunchy perfection. Not a single soggy chippy in there. Happy days.

 

I thought I was done after that, but miss E decided a sundae was in order, so we were with the most FODMAP friendly looking one – a coconut sorbet sundae with toasted coconut and chocolate sauce and some perfectly sweet and acidic berry sauce business on top. THAT’S how sundaes should be done. Big thank you to the server who suggested that we’d be total softies if we finished up  our lady date without dessert – it was the deliciously perfect end to the meal and totally worth the slight stomach ache later on!! That coconut sorbet was phenomenal!

I also caught sight of a seriously sexy dessert display on our way out, and am already pretty keen on another visit for a smoked salon bagel and some pie…

It’s no wonder the hipsters are flocking to the Northern suburbs in zombie hoards right now – with food like this in quiet little Thornbury, you’d be mental to go anywhere else! Oh, and they’re open until 9pm tonight… and back in business at 8am tomorrow… go on, you know you want to 😉

 

Sookie La La Menu, Reviews, Photos, Location and Info - Zomato