|The Green Kitchen: currently my nightly bedtime reading.|
The occasion was made even more special by the fact that it was our high school violin ensemble's third year reunion. Our violin teacher had just finished renovations in his apartment so it was a housewarming of sorts. He cooked us a creamy salmon angel hair pasta, fig and duck pizza, and raspberry swirl cake. The cake is an old favourite he used to bring to end of term orchestra parties - except this time it was dressed up with thick pink icing, raspberry coulis, white chocolate ganache and vanilla ice-cream. It was so good to see everyone together again and even have a bash through a couple of things on the fiddle, although only one of us has pursued a career in music so the playing was a little rusty to say the least. We enjoyed ourselves though, which I suppose is the main thing. However I'm not sure whether or not the neighbours shared that view...
|Table set up... don't mind the one odd chair. Photo by MBX.|
|Fig & duck pizza. Photo by Pingu.|
|Raspberry swirl cake. Photo by MBX.|
Lemon & Coconut Bars (slightly adapted from Green Kitchen Stories)
Makes approximately 40 pieces
5 Tbsp (75 g) coconut oil
3 Tbsp honey
2 cups (200 g) unsweetened shredded coconut
1 cup (100 g) almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon curd)
3 eggs + 2 egg yolks
6 Tbsp honey
1/3 cup lemon juice (~2 lemons)
1/3 cup (35 g) almond flour
Dust with 3 Tbsp coconut flour or powdered sugar (I used oat flour because it was the closest thing on hand at the time and I was feeling particularly lazy)
1. Set the oven to 175°C.
2. Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat.
3. Crack two eggs, save the egg yolks for later and add the whites to the sauce pan while stirring. Keep stirring for about a minute. The mixture should be quite sticky.
4. Line a 12×8 inch (30×20 cm) baking dish with baking paper and pour the coconut mixture into it and use a spatula (or your hands, the back of a spoon, etc) to flatten it out evenly, pressing down firmly to form a compact base.
5. Bake for 10-12 minutes and then remove it from the oven.
Filling: begin while crust is in the oven.
1. Beat the eggs and 2 egg yolks in a large mixing bowl with an electric mixer until frothy.
2. Add the rest of the ingredients to the bowl and beat for another two minutes.
3. Pour the mixture over the baked crust in the baking dish and bake for approximately 20 minutes, or until the edges of the lemon curd are light brown and the centre is set.
4. Remove from the oven and let cool for at least 10-15 minutes before slicing up the bars into rectangles, squares, TARDIS shapes… it is possible to eat straight out of the oven but it is much easier to cut after it has cooled slightly.
5. Dust with coconut flour or powdered sugar.