It’s getting cold 😦 WHY?!?! … to be honest, I really shouldn’t be complaining. It’s November and there’s no snow on the ground (…yet). As it begins to get cold, there’s nothing more I want to do than curl up in front of the fire and get cozy with something yummy to eat.
Yep… you name it pasta, bread, cookies, cake. If it involves any sort of unhealthy carb I’M YOUR WOMAN!!.
Things like butter .. and cheese … well that’s just the cherry on top. Sugar Blasters …. save your cookie points for Christmas – – I have something absolutely delicious that will knock the marshmallows out of your hot chocolate.
Look at that bread, just DRENCHED in butter. And that Salsa – – mostly vegetables. It’s pretty much diet food if you ask me!! 🙂 There’s something about this meal that screams comfort … and normally I’m petrified of making bread. But this one, is actually incredibly easy.
Don’t believe me? – there’s no yeast involved :D!! WINNER
For dinner tonight, sink your teeth into this crunchy biscuit textured crust and get lost in the soft sponge that is the centre of this bread. Trust me, you want this.
And you want it now!!
Savoury Coconut Bread
Yields 2 Rounds
8 Cups Flour
3 Tbsp Baking Powder
1 Tbsp Salt
1 Tbsp Garlic Powder
8 Tbsp Butter (cold) + 2 tbsp to coat the top of the bread when out of the oven
1 1/2 cups Coconut Milk
2 cups Milk
Preheat oven to 400 oC. Lightly butter two – 10-inch cake pans.
In a large bowl sift together all the dry ingredients. Cut butter into mixture – just enough so it resembles coarse bread crumbs.
Add coconut milk. Combine. – – the mixture will still be a little dry. Don’t worry, cupcakes!!
Add Milk. Work mixture together , to form soft spongy dough. Don’t worry about over mixing ( it’s really not possible – – just remember the more you mix, the denser your bread will be – – but that’s okay, the denser the bread, the more salsa it will hold :D).
Empty bread on to a floured surface. Divide in half, and roll into large balls.
Flatten each ball of dough within each cake pan.
Bake for 35 minutes until golden and toasty.
And now for the BEST part…
As soon as the breads are out of the oven, allow just a little more butter to melt into every nook and cranny of this bad boy!! Slice as though you were slicing a cake into wedges.
**WARNING** If you make this salsa, your house will smell fishy – stock up on the candles!! BUT – it’s totally worth it (and just think, if your home smells a little fishy, you won’t have to share with the neighbours :))
3 Pieces de-boned Salted Cod Fillets
5 Medium sized tomatoes, finely chopped
1 Medium sized onion, finely chopped
3 Cloves of garlic, minced
1 Bell Pepper, finely chopped
1 Cup Cilantro, finely chopped
3 Pimento Peppers, minced (use more or less, depending on your spice tolerance)
3 Tbsp black pepper
In a pot filled with water boil salted cod for 25minutes to release any excess salt.
In the mean time, chop all vegetables in a large bowl. Add cilantro, pimento peppers. Mix together and watch this rainbow come together.
Once cod has finished boiling, strain of excess water and finely shred. Add fish to salsa mixture. Last, season with black pepper and serve.
Together, the lightness of this salsa and the density of the coconut milk bread is the perfect marriage of fresh and comfort. Sounds like dinner to me!!
Enjoy & Stay Sweet xox