Territory Stories

Sunday Territorian 1 Mar 2015



Sunday Territorian 1 Mar 2015


Sunday Territorian; NewspaperNT




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Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

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Nationwide News Pty. Limited

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Copyright. Made available by the publisher under licence.

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Nationwide News Pty. Limited



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SUNDAY MARCH 1 2015 TASTE 37 V1 - NTNE01Z01MA Donna Hay donnahay.com.au Do you have a recipe you would like to share with our readers? Email it to sunday@ntnews.com.au Right now, Im loving coconut in all its delicious forms, especially the extracted oil. Its my new go-to oil for baking as it gives a crisp flaky finish, just like butter, and its perfect for making vegan or dairy-free desserts. It adds sweet tropical note to my cookies and treats and, for me, tastes just like summer! Try using it in these little delights. sweet ideas cooking with donna hay coconut lime cookie sandwiches cup (100g) coconut oil, at room temperature cup (75g) caster sugar 1 teaspoon vanilla bean paste 1 teaspoon finely grated lime rind 1 tablespoon milk 1 cup (150g) plain flour, sifted icing sugar, for dusting ricotta cream cup (100g) ricotta 1 tablespoon icing sugar teaspoon vanilla bean paste To make the ricotta cream, place the ricotta, sugar and vanilla in a food processor and process until smooth. Refrigerate until ready to use. Preheat oven to 160C. Place the oil, caster sugar, vanilla, lime rind and milk in a bowl and whisk until smooth. Add the flour and mix until a dough forms. Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate for 35 minutes or until the dough is just firm. Using 5.5cm, 6.5cm and 7.5cm fluted cookie cutters cut out pairs of cookies. Place on lightly greased baking trays lined with non-stick baking paper and bake for 1012 minutes or until golden on the edges. Cool slightly before transferring to a wire rack to cool completely. Sandwich the cookies with the ricotta cream and dust with icing sugar to serve. Makes 8. coconut and honey popcorn cup (65g) coconut oil cup (110g) popcorn kernels cup (120g) honey cup (110g) caster sugar teaspoon bicarbonate of soda Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the popcorn, cover and cook, shaking the pan, for 45 minutes or until popped. Set aside. Place the remaining oil, honey and sugar in a small saucepan over medium heat. Bring to the boil and cook for 34 minutes or until golden and thickened. Remove from the heat and stir through the bicarbonate of soda. Working quickly, pour the honey mixture over the popcorn. Mix to combine before spooning onto large trays lined with non-stick baking paper and allow to cool. Serve in paper cones. Serves 46. coconut and golden syrup cookies cup (100g) coconut oil, melted cup (165g) brown sugar cup golden syrup 2 teaspoons vanilla extract 1 egg 2 cups (300g) plain flour, sifted 2 teaspoons mixed spice 1 teaspoon bicarbonate of soda cup (55g) white sugar Preheat oven to 180C. Place the oil, sugar, golden syrup, vanilla and egg in the bowl of an electric mixer and beat for 45 minutes or until thickened and pale. Add the flour, mixed spice and bicarbonate of soda and beat until just combined. Refrigerate the dough for 30 minutes or until firm. Roll tablespoonfuls of the mixture into balls, then roll in the white sugar and place on lightly greased large baking trays lined with non-stick baking paper, allowing room to spread. Bake for 1012 minutes or until golden brown and slightly soft in the centre. Allow to cool slightly on trays before transferring to wire racks to cool completely. Makes 18. tips + tricks + F I N D coconut oil in the health food aisle of most supermarkets and at health food stores. + K E E P coconut oil at room temperature. It should be the consistency of butter. If its too soft or melted, place in the fridge for a few minutes to firm up. + S WA P the ricotta cream with store-bought caramel topping or melted dark chocolate. + K E E P the popcorn in an airtight container for up to 3 days. + TH E coconut and golden syrup cookies are a chewy centred biscuit. For a crunchier biscuit, cook for an extra couple of minutes. photography William Meppem styling Hannah Meppem recipes Georgina Esdaile