200g dessicated coconut
2 cups water
2 cups semolina
2 cups sugar
6 tbsp ghee (clarified butter)
1 tsp baking powder
A generous pinch cardamom seeds, crushed (Seeds from about 6 large pods)
In a heavy bottomed pan, bring the water to a boil.
Add the sugar to the pan and let it melt.
Once the sugar has melted, add the coconut and the ghee and let it come to a boil, stirring frequently.
Add the semolina and let it cook for 5 minutes, stirring frequently.
Add the crushed cardamom seeds.
Take off the heat and cool.
|After the mix has cooled|
Preheat the oven to 180ºC and line and grease a baking dish / cake pan.
When the mix has cooled, add the baking powder.
Just before baking, add the beaten eggs. Mix well till the eggs have been incorporated well.
Pour the batter into the prepared pan and bake till done. (Till a skewer pierced in the center of the cake comes out clean.)
If the top starts to brown too quickly, cover the top with some aluminium foil.
Cool down and enjoy!!!
NOTE – Add the eggs only just before you bake the cake and not in advance. Preheat the oven in time to bake the cake.
Yippie no.1- its SRC reveal day
Yippie no.2 – I only just realised that this post will be no.301
I can’t believe that I have 300 blog posts done so far. I still remember back when I was contemplating starting this blog, I was concerned I’d run out of things to say. Well, thanks to every single one of you, 300 posts and over four and a half years later (Yikes!!!) I still have a lot more to say and things to share. Thank you for your ongoing support and love, its what keeps me going. I’ve meet so many wonderful people online and have learned so much, I’m eager to see where we go from here and hope you will continue to share this journey with me 🙂
This months SRC assignment took me to Sarah’s blog, Things I Make (for Dinner). Sarah is from Ontario, Canada and loves cooking, travel, baking and trying new things. I do too. We have another thing in common – we both enjoy a good nap …. good to know (I thought I was the only one).
Sarah and her husband J enjoy comfort food just like my husband and I do, so when I saw her recipe for Twice Baked Potatoes I knew I found the recipe I wanted to try. Choosing just this one recipe wasn’t easy. I can’t wait to try her Buffalo Chicken Wontons, Chicken Taco Calzones and every single sandwich she has listed on her site; there are some super yummy options.
Back to the Twice Baked Potatoes. Its just what the name suggests – potatoes that are baked twice and has a few special add-ins to make everything taste even more incredible. It has a little back, a little spring onions and a little cheese in the mix, and honestly, how can you go wrong with an ingredient list like that. I knew I was onto a delicious recipe and I wasn’t wrong. I love potatoes in any form, but I haven’t tried potatoes in this form before. They look adorable and would make a lovely addition to a family meal table alongside a nice Sunday roast.
Twice Baked Potaoes
2 potatoes, washed and baked (skin-on)
2 rashers of bacon
2 spring onions, finely chopped
1/3 cup sour cream
1/2 cheddar cheese, grated
1 tsp oil
Salt, to taste
Bake the potatoes whole and skin on till done. (I usually wrap the potatoes in foil and bake them when I’ve got the oven on for anything else as well)
Heat the oil and fry the bacon till it has lightly browned.
Add the spring onions and cook till the onions have softened.
Cut the potato in half lengthwise and carefully scoop out the flesh, keeping the skin and a little layer of potato under it intact.
Add the scooped out flesh to a bowl and put in the bacon and onion mix. Add the sour cream and cheese and mix well. Taste and add salt if needed.
Carefully spoon the mix back into the potato halves.
Place the stuffed potatoes under the broiler to lightly brown off.