Carol’s in Mexico!

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Carol and her family are enjoying some R’n’R in Mexico, and they are relishing the delicious food on offer there. Here’s an easy recipe to cook at home for a  Mexican style treat!

Baked Coconut Prawns

INGREDIENTS

24 large prawns peeled and deveined shrimp-1523135_1920

1/2 cup plain flour

1/2 teaspoon paprika

salt and freshly ground black pepper

2 large eggs beaten

1 cup panko breadcrumbs

3/4 cup unsweetened shredded coconutclose-up-coconut-food-221074 (1)

olive oil

Mayonnaise

1/4 of a lime

Few coriander leaves

 

 

INSTRUCTIONS

Pre-heat oven to 180C fan forced. Grease a baking pan and place a baking sheet on top.

Mix flour and spices in a bowl and place on your bench, then beat eggs in another bowl and finally combine breadcrumbs and coconut in a third bowl.

Dip prawns in small batches in the flour mixture then the egg mixture (shake off excess) and then coat in the coconut/breadcrumb mixture.

Place the prawns on the baking sheet in a single layer. Lightly spray with olive oil. Bake for around 10 minutes until they are golden on the outside and opaque in the centre.

Photo by Estaban

Serve with mayonnaise which has a squeeze of lime and garnished with coriander.

 

 

 

Moodilicious Christmas Cake ….simple to make, delicious to eat!

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400g sultanas
4 tablespoons brandy (or orange juice)IMG_20171211_153737873
200g self raising flour
1/2 a nutmeg finely grated
150g soft dark sugar
150g butter
200g walnuts, chopped apart from a few for decoration
200g glacier cherries
3 large eggs, beaten

Put the sultanas to soak in the brandy for a few hours.
Heat oven to 180 C
Line the base of a 20cm round, lose bottomed cake tin with greaseproof paper and butter.
Put the flour, nutmeg and sugar in a large mixing bowl, chop butter in to lumps and mix together using finger tips to produce a bread crumb consistency.
Add the soaked sultanas with any remaining liquid, walnuts (apart from a few for the top) cherries and beaten egg.
Carefully mix and combine.
Put the mixture in the cake tin, smooth to give a slight hollow in the middle. Arrange whole walnuts on the top. Wet finger tips with a little water and lightly dampen the cake surface to avoid it becoming too dry.
Place in the middle of the oven for half and hour.
Lower the temperature to 150 C, cook for a further hour.
Check after thirty minutes and if the top looks too brown, cover with a piece of greaseproof paper.
Use a fine skewer inserted deep into the cake to see if the mixture is cooked through. The skewer should be clean if the cake is cooked, allow a further 15 minutes and check again.
Leave in the tin to cool.
Remove when cold. Double-wrap in greaseproof paper and store in a cool, dry place.

 

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Enjoy!

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