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Honey Fig Pistachio and Goat Cheese Loaf from Twigg Studios

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I am THRILLED beyond belief to have Aimee from Twigg Studios today sharing her Honey Fig Pistachio and Goat Cheese Loaf with all of us.  Aimee has been linking up to The Party Bunch Link Party for some time now and I am in awe of her work.  I just had to showcase her amazing talents here on WhipperBerry, so I asked if she would like to do a guest post and (squeal) she said yes!
 Aimee lives in the south west of England in the UK and her creativity and style is out of this world.  Check out this aaamazing recipe and then I have shared even more eye candy with you and the bottom of this post.
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i dreamed up this flavour combination the other day and was excited to see it come together, figs go really well with goats cheese and honey and the pistachios add a little crunch.
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recipe

500g white flour (approx 3 and 1/3 cups)
1/2 tsp salt
15g caster sugar (approx 3 tbsp)
1 sachet fast action yeast
200ml warm water
100ml milk
1 small egg beaten
40g unsalted butter softened (3 tbsp)
in the bowl of a stand mixer add the flour, salt, yeast, sugar, butter and beaten egg, pour in the milk and start mixing with the dough hook while pouring in the water, continue to mix it until it is smooth,
in a stand mixer knead for 5 minutes or if kneading by hand knead for about 10 minutes until elastic.
place in an oiled bowl and cover with cling film and leave to rise for 1 to 2 hours
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knock out the air and roll the dough out into a large rectangle
slice 5 fresh figs and place on to the dough, break up some goats cheese and sprinkle it evenly over the rectangle (approx half a cup)
chop 1/4 cup of pistachios and sprinkle over the top and drizzle with raw honey, roll up length ways into a long log then cut down the centre, twist the two pieces together and shape into a circle
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 leave to rest for 40 minutes
preheat the oven to 200c (400˚F)
bake for 25 minutes until golden
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Isn’t Aimee just divine? Here is some more of her amazing work…
twigg-studios

english madeleines + stenciled buttermilk honey and oat loaf + lemon poppy seed sticky rolls

Thank you Aimee for sharing your amazing talents with us today!!

Coconut Rice Pudding

5 · ·

+ Coconut Rice Pudding, a fresh take on an old classic +

Coconut-Rice-Pudding

This post brought to you by Silk // It’s no secret that I ADORE coconut and look for any excuse to have some type of coconut treat. Sweet or savory, coconut and coconut milk is a wonderful ingredient that I feel is highly underutilized. Recently, I was introduced to Silk Coconut Milk and our whole family has fallen in love. I have used it to make butternut squash coconut and lentil stew, coconut curry shrimp, coconut curry meatballs and coconut lime granita. They are all amazing dishes and they all use Silk Coconut Milk!

Did you know that the whole family of Silk products is gluten-free, dairy-free and GMO free. They are a great way to get plant based protein into your diet and your kiddos diet. My little Gage now asks for Silk Coconut Milk every morning for breakfast, he loves it. If you are looking for more information on the Silk Family, connect directly with the company on the Silk Facebook page. It’s full of all kinds of helpful information and recipe ideas. Plus, if you have any questions, you can go directly to the source and ask the company! I love that about social media. Looking for a way to save a little money on your Silk products? Click HERE for a great coupon!

This week I played around with a fabulous new recipe for an old classic, rice pudding. As a kid I thought rice pudding was a serious mistake on my parent’s part. Who on earth would add rice to pudding. What, do you top it with soy sauce? Gross! And then, I matured a bit and decided to give it a go. It only to one bite to fall in love. It just takes you back to sitting in the kitchen with grandma. It’s sweet but not too sweet, it’s rich and creamy and a perfect way to top off a fun meal. This recipe is typically made with milk and cream, but it translates really well with coconut milk.

For this recipe, I decided to go with Arborio rice, the rice that you use to make risotto. It’s high starch content I thought would lend nicely to the whole pudding concept making it extra creamy and rich. The recipe is quite simple, here are the ingredients…

Coconut-Rice-Pudding-with-Silk-Coconut-Milk

Coconut Rice Pudding Recipe

1 cup of full fat coconut milk

2 3/4 cup of Silk Coconut milk

1 tablespoon butter (or coconut oil to make it dairy-free)

1/3 cup of Arborio rice

1/4 cup sugar

a pinch of salt

1 teaspoon vanilla extract

1/8 teaspoon of nutmeg

In a small sauce pan, add your full-fat coconut milk and Silk Coconut milk and warm over medium heat. You just want to bring the temperature up a bit so you don’t need to simmer or boil the milk. In a large pot, add your butter and melt over medium heat. Add your rice and cook for 1 minute. Then take a ladle of your warm milk and ladle it into the rice and stir. The rice will absorb the milk. Let it cook until it gets think, that will only take a minute or so at the beginning, and then add another ladle full of milk. Stir, and when the mixture gets thick again, add another ladle of milk. Keep this process going until you have used almost all of the milk. Reserve roughly a couple of tablespoons to temper the egg.

Test the rice and make sure that it is cooked to the consistency that you would like. Some like their rice with a little bite to it, others like it really soft. It’s really your choice. Remove the rice from the heat.

In a small bowl, crack an egg and whisk it slowly adding the last of the warm milk to temper the eggs. This will keep the eggs from turning into scrambled eggs. Then stir that mixture into the rice pudding.

Add your sugar, salt, vanilla and nutmeg and stir until combined. Place your pudding into dessert cups or a shallow dish, cover with plastic wrap, with the wrap touching the surface of the pudding and place in the fridge for 30 minutes.

I actually prefer this pudding more at room temperature rather than completely chilled, but that’s totally up to you. It’s actually really good warm too!

Coconut-Rice-Pudding-with-mango

I topped ours with some diced mango, but you can top it with raisins, nuts, granola or whipped cream too.

What’s your favorite coconut recipe? Have you tried making it with Silk Coconut Milk? Give it a go and come tell me what you think! Don’t forget to get your coupon and other great recipes HERE and connect with the folks at Silk on Facebook as well.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Balsamic Steak Salad with Pickled Tomato Relish

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+ Balsamic Steak Salad with Pickled Relish KNOCK-OFF Recipe from Granite City +

Balsamic-Steak-Salad-with-Pickled-Tomato-Relish-#whipperberry

There is a restaurant here in Lincoln called Granite City and it’s one of our favorite date night places here in town. They have some really great items on the menu, but my all time favorite is their Steak Salad.

Sadly, this is not a regular menu item and that drives me nuts. Some times it’s there and other times it mysteriously disappears.  There is nothing worse than craving your favorite salad just to find that it’s not always available when you want it. I decided I needed to take things into my own hands and recreate my favorite salad at home and that where my Balsamic Steak Salad with Pickled Tomato Relish began.

This salad is a perfect dinner salad, it has 5 components…

1 + The Steak +

This is super easy, all you need to do is grill up some steak simply with salt and pepper. I don’t even bother with the more expensive cuts of meat. Just a basic petite steak is perfect, just make sure to not over cook it.

2 + The Pickled Tomato Relish +

This was a game changer for me… If you love pickles, tomatoes, or vinegar, this recipe is for you! It’s super simple to put together a few days in advance and they keep in the fridge for a while so, a batch could last the whole summer if you like. I share my recipe for these pickled tomatoes HERE.

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3 + The Croutons +

This salad has a lot of the same elements as a Panzanella Salad which is a bread salad. The croutons are a major element, not just an after thought. I make some fresh croutons out of day old French bread buy cutting it into large, but still bite sized pieces. I drizzle the bread with Pompeian Extra Virgin Olive Oil and place in my toaster oven or oven at 350˚ for about 10 minutes or until they are lightly browned and dried out, but still a little chewy in the middle.

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4 + The Cheese +

Every element to this salad is a must and the cheese is one of my favorites. I LOVE blue cheese. I always have some type of blue cheese in my fridge for just such an occasion. I’m not super picky so just your basic grocery store crumbled blue cheese will work, but it is  a must!

5 + The Balsamic Dressing +

I use this dressing recipe ALL THE TIME! It’s great to mix up a large batch and keep in the fridge for simple dinner salads or I also use it as a marinade for chicken, steak, shrimp… really almost anything. It’s defiantly one that is good to have around. It was also perfect for my knock-off steak salad. Here are your ingredients…

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+ Pompeian Extra Virgin Olive Oil + Pompeian Balsamic Vinegar + garlic + honey + dijon mustard + dried oregano + salt + pepper +

Balsamic Steak Salad with Pickled Tomato Relish
 
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This is a great dressing to have around for all kinds of salads or even a marinade for grilling.
Author:
Recipe type: Balsamic Dressing
Cuisine: Italian
Serves: 6-8
Ingredients
Instructions
  1. Peel and finely mince your clove of garlic. Place a large pinch of course salt on the garlic and using the side of your knife rub the salt into the garlic creating a garlic paste. Scoop up the paste with your knife and add to a clean jar.
  2. Add olive oil, vinegar, mustard, honey, oregano, salt and pepper to the jar. Put on the lid to the jar and shake for 1 minute. Let dressing set for 10 minutes so that the flavors can marry and then add to your favorite salad.
  3. Store leftovers in the jar, place in the refrigerator for up to one month.

Now that you have all of the components, all you have to do is assemble and enjoy!

 Disclaimer // This is part of a series of sponsored posts for Pompeian. I received product and payment for my recipe development. As always, all thoughts, idea and opinions are my very own!

Coconut Lime Granita

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+ Coconut Lime Granita a creamy yet dairy free refreshing dessert +

coconut-lime-granita-#whipperberry

Looking for a fresh, creamy bowl full of summer? This coconut lime granita served with scrumptious champagne mangos will totally hit the spot. It’s dairy free so for anyone with milk allergies, this creamy dessert will tickle your tastebuds for sure!

Coconut Lime Granita
 
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Finish your Indian meal with this cream and refreshing dessert!
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 5-6
Ingredients
  • ½ cup sugar
  • ½ cup Silk Vanilla Coconut Milk
  • 1 14 oz. can of full fat coconut milk
  • zest of one lime
  • juice of a ½ a lime
  • 2 tablespoons of shredded unsweetened coconut
  • 2 mangos, cut into bite sized pieces
Instructions
  1. Place a 8x8 baking sheet or large pie plate into the freezer to chill.
  2. In a medium pot, add the Silk Vanilla Coconut Milk and sugar and place over medium heat. Bring to a simmer and cook until the sugar has completely dissolved.
  3. Remove from the heat and pour into a shallow dish and place in the refrigerator to cool.
  4. In a medium bowl, whisk together the full fat coconut milk, lime zest, lime juice and coconut. Pour in cooled coconut milk sugar mixture.
  5. Place into chilled baking dish and place in the freezer.
  6. Chill for one hour and then remove from freezer and using a fork, break-up the ice crystals that are forming around the edge and pull them into the middle. Smooth mixture and return to the freezer for another hour.
  7. Repeat this process two more times.
  8. When ready to serve remove from freezer and let sit for a few minutes then fluff with a fork. Place into a small serving dish and top with mango.