SAVOURY COURGETTE BREAD

I have been experimenting with different flours recently, particularly coconut flour. That in conjunction with a large supply of courgettes (organic and home grown, courtesy of mummy Morgan) led to this this scrummy courgette bread recipe.

There are many recipes out there; my recipe is a result of a mix match of recipe research and the ingredients I had in stock.

Coconut flour is gluten free, making it a great option for those of you who have celiac disease or are sensitive to gluten. It also boasts of many other good properties - it is high in protein, fibre and healthy fats and it can be used in sweet and savoury recipes.

**Fun fact: Coconut flour is not actually “flour” as we normally think of it; it contains no grains or nuts, and is made completely of pure coconut. Flour can be made from many ingredients, including nuts, seeds, veggies and coconut meat. 

Because of its high fibre content, coconut flour absorbs a lot of water; thus, a little goes a long way in cooking. However, you will need to watch out that your bakes do not become too try and crumbly.

Anyway, it is recipe time!

INGREDIENTS

2 cups grated courgette

2 medium eggs

¼ cup coconut flour

2tbsp ground flaxseed

1tbsp thyme (I used dried as I did not have fresh)

½ tbsp. garlic powder

2 tsp apple cidre vinegar

1 tsp baking soda

HOW TO

1. Mix the wet ingredients and the dry ingredients in separate bowls.
2. Combine both mixtures.
3. Place the mixture into a lined loaf tray and bake for ~50 minutes (or until cooked through) at 180C.
4. Devour :)

I enjoy my courgette bread with soup, salad, topped with fresh tomato, for breakky with scrambled eggs or simply on its own. It makes a great addition to any diner table.

*bon appetit*

FISH POACHED IN COCONUT MILK

Although I have not posted in a while (in fact a ridiculously long time - last post was November 2014!) this blog has been in my mind daily and i still do a lot of cooking and recipe developing/experimenting, just not so much recipe sharing.

I suppose like most people ‘life’ i.e. my busy job got in the way of my posting and I moved from England back home to sunny Portugal. I also blame Instagram. Although it is a fab social media platform, it is also very easy to share a picture of a recipe and quickly describe the method and the blog post can sometimes slip your mind…

Anyway, I will now get my act together and start posting again and more regularly.

To welcome myself back I have chosen this delicious easy recipe. It combines lots of my favorite flavors and is extremely quick to prepare and cook (double bonus J ).

Like many of you I have a busy job and like to fit in exercise and cooking. I like to cook from scratch daily but do not always have the time or the patience to create daily masterpieces, so a flavorsome speedy recipe is a cook book must have.

INGREDIENTS

2 fillets of white fish (I used hake)

1 can coconut milk

5 spring onions

2 red chillies

1tsp olive oil

Ginger (piece the size of a thumb)

Juice of ½ lime

HOW TO

1. Marinate the hake fillets in black pepper and the lime juice and set aside.
2. Finely chop the chilli and ginger (depending on the heat of the chillies you may want to remove some seeds).
3. Chop spring onions
4. Add the ginder, chilli, spring onion and olive oil to a pan and fry until soft.
5. Add the coconut milk (rinse the can with some water to use up all the milk and add to the pan).
6. Once everything comes to the boil add the hake and simmer for 3 to 5 min (or until cooked).
7. Once cooked, serve up and devour :)

**I split the hake into chunks once it was cooked, but you could do this when it is raw, prior to adding to the coconut milk.

*Bon Appetite* :)