FLOATING KITCHEN

Recipes from my (floating) home to yours

  • Coconut-Lime Bread
  • Coconut-Lime Bread
  • Coconut-Lime Bread

Coconut-Lime Bread

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Posted on April 15, 2014

Still need something for your Easter brunch? Then allow me to suggest this gorgeous Coconut-Lime Bread.

The flavors of this bread are just heavenly. The coconut and the lime zest balance each other out perfectly, creating a bread that is bright and uplifting. And not overly sweet. Really. Trust me. It certainly can be enjoyed for breakfast without a hint of guilt. And can I gush about this luscious little drizzle of Lime Glaze? It’s sweet and tart at the same time, making it the ultimate complement to this bread. And I love how the flecks of lime zest pop-out against the white background of the glaze, providing just enough splash of color to catch your eye.

Like other quick breads, this recipe comes together very easily. The cake is moist and tender, but not quite as spongy as a banana bread. And the outside is more “crust-like” than some other quick breads, providing a bit more contrast in texture with each bite.

Cheers,

Liz

Recipe adapted from Bill Granger via Smitten Kitchen

Coconut-Lime Bread

Coconut-Lime Bread

Ingredients

  • For the Bread
  • 2 eggs
  • 1 1/4 cups milk (I used whole milk)
  • 1 tsp vanilla extract
  • Grated zest from 3 limes (1/2 tsp. reserved for the Lime Glaze)
  • 2 1/2 cups all-purpose flour (I used King Arthur Flour)
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 cup sugar
  • 1 1/2 cups sweetened flaked coconut
  • 6 tablespoons unsalted butter, melted and cooled

  • For the Lime Glaze
  • 1 cup confectioners sugar
  • 2-3 tablespoons fresh lime juice
  • 1/2 tsp. lime zest

Instructions

  1. Pre-heat your oven to 350 degrees. Coat a 9 X 5 inch loaf pan with non-stick cooking spray and set aside.
  2. In a small bowl, whisk together the eggs, milk, vanilla extract and lime zest. Set aside.
  3. In the bowl of your mixer with the paddle attachment, combine the flour, salt, baking powder, cinnamon, sugar and coconut. With your mixer on low speed, pour in the egg mixture and mix until just combined. Add the melted butter and mix until just incorporated. Be careful not to over mix the batter.
  4. Pour the batter into your prepared loaf pan and transfer to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean (mine took 65 minutes). Remove from the oven and allow the bread to cool in it’s loaf pan for about 10 minutes before turning it out onto a wire rack to continue cooling.
  5. Once the bread is cooled, make the Lime Glaze. In a small bowl, whisk together the confectioners sugar and the lime juice. Start with 2 tablespoons of lime juice, adding more as necessary to thin it out to the desired consistency. Drizzle it over the bread then sprinkle with the reserved lime zest. Slice and enjoy!
  6. Coconut-Lime Bread can be stored in an airtight container at room temperature for 2-3 days.
http://www.floatingkitchen.net/coconut-lime-bread/
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  • Crunchy Noodle Salad
  • Crunchy Noodle Salad
  • Crunchy Noodle Salad

Crunchy Noodle Salad

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Posted on April 13, 2014

These past couple weeks I have become obsessed with my River Cottage VEG cookbook. I think it’s because we’ve finally had a steady stream of sunshine and warmth in Seattle. Both of which were long overdue, in my humble opinion. All this Springy-ness has got me craving super fresh, clean and healthy foods. Hence, my endless hours spent pouring over Hugh’s cookbook. If you haven’t seen it yet, let me tell you, it’s a real beauty. All the food just jumps off the page and begs to be eaten. Even if you’re a self-proclaimed carnivore, this cookbook will get your salivary glands working.

One recipe that has me particularly jazzed is this Crunchy Noodle Salad. It’s got everything that I’m craving right now. Tons of crunchy, crisp, green vegetables. A big handful of flavorful herbs. And a bright, light dressing. I like to eat it cold, straight from the refrigerator. And it gets better with age. I think I enjoyed this salad even more on day 2.

The recipe calls for thin rice noodles (or rice vermicelli), which are a snap to cook up. You basically just cover them with hot water and let them sit for a few minutes. I switched out the soy sauce for Tamari to keep things gluten free. But if you aren’t avoiding gluten, feel free to use regular soy sauce instead.

Cheers,

Liz

Recipe slightly adapted from River Cottage VEG

Crunchy Noodle Salad

Serves 4-6

Crunchy Noodle Salad

Ingredients

  • 2 tablespoons rice vinegar
  • Zest and juice of 1 lime
  • 1/2 tsp. red pepper flakes
  • 1 garlic clove, minced
  • 1 1/2 tsp. brown sugar
  • 2 tsp. sesame oil
  • 2 tsp. Tamari (or regular soy sauce if you’re not gluten free)

  • For the Salad
  • 7 ounces rice vermicelli/thin rice noodles
  • 5 ounces snap peas (you could also use snow peas or green beans)
  • 1/2 cucumber, halved lengthwise and thinly sliced
  • 6 green onions, white and light green parts thinly slices
  • 12 basil leaves, roughly chopped (I used Thai basil)
  • 12 mint leaves, roughly chopped
  • 1/2 cup roasted, unsalted peanuts, roughly chopped

Instructions

  1. Make the dressing. In a large bowl, combine all the ingredients. Set aside.
  2. Cook the noodles according to the package instructions. Drain and rinse under cold water. Add the drained noodles to the large bowl with the dressing and toss gently until well coated. Set aside.
  3. Bring a small pot of water to a boil. Add the snap peas and cook for 2-3 minutes, or until they are just tender. You want them to still be a bit crunchy. Drain and rinse under cold water. Add the drained snap peas to the noodles along with all the remaining ingredients. Toss gently to combine. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.
http://www.floatingkitchen.net/crunchy-noodle-salad/
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