I was looking for something new to throw over chicken breasts and somehow I came across a teriyaki chicken with home made sauce. Now I cannot for the life of me find that recipe, so in the interest of not forgetting, I am writing it down (from memory so it may not be perfect).
The other day, while hunting for a tin of coconut milk, I came across condensed milk. It can be tricky to find here so I grabbed one and then stuck it in the grocery cupboard and promptly forgot all about it.
Then last weekend while looking for something yummy to snack on, I pulled out the tin. I also spied a bag of desiccated coconut and an idea struck.
I remember the white and pink sugar overload from my childhood quite fondly and decided to whip up a batch and introduce it to my children. Faith was dutifully impressed, Aaron took one sniff and said no way!
Its really, really easy to make and took no time at all. The hardest part was the mixing, its really good for toning your arms!
3dropsred food colouringyou can use any colour you like and even add flavouring if you want
Pour the condensed milk into a large bowl.
Add the icing sugar and the coconut and mix together. Make sure you scrape the bottom of the bowl to get all the condensed milk.
Keep mixing. The mixture will be very stiff. Keep going.
Line a square or rectangular, deep sided dish with baking paper.
Scoop out half the mixture and using your hands or the back of a spoon, press the mixture into the dish. It doesnt have to be perfect but the more uniform the thickness is, the better it will look when you cut it into squares.
Add your colouring (and/or flavouring) to the remaining mixture and mix well until the entire mixture is coloured to your liking.
Scoop out the coloured mixture and using your hands or the back of a spoon, spread it over the first layer in the dish and press it down.
Once everything is smoothed out to your satisfaction, place the dish, covered, in the fridge for a few hours.
Once cold and set, remove the coconut ice from the dish, peel off the baking paper and slice into small squares with a sharp knife.
Store in an airtight container or ziplock bag for up to 3 weeks in the fridge.
You can add a bit of cocoa powder to the 2nd half of the mixture instead of food colouring to make a vanilla chocolate ice.
This last week has been a little hectic. It’s been Pesach and the kids have been on holiday and I’ve been home with them. I’ve done some work, we’ve gone to the park, we went shopping and as one does on a Jewish holiday, I’ve cooked. A lot!
Im going to be added lots more recipes going forward, I feel like I’ve neglected my little food blog and thats going to change. I hope you enjoy the recipes and please let me know how they turn out if you try them.
After a quick poll on Twitter I decided to start a new food themed blog to showcase my cooking and baking experiments as well as some of my well used recipes.
Not only mine though.
The new site will be a collaboration of recipes, some new, some tried and tested, posted by the women (and hopefully a few men!) of Twitter.
The first two ladies that have joined me are Mandi and Cat, who will hopefully be posting their first recipes soon.
Please head on over to You Cooked What? and bookmark us, leave a comment on a recipe you like or one that you have tried, let us know if you have a suggestion or even if you have a recipe you would like to post.