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Monthly Archives: November 2015

Potato Veggie Burger

Potato Veggie Burger – cooking with coconut oil CocoPacific way

Potato Veggie Burger – cooking with coconut oil CocoPacific way

Ingredients:

300g floury potatoes

1 free-range egg

2 tbsp plain flour

1 tbsp of CocoPacific Raw Virgin Coconut Oil

1 courgette, sliced into thick ribbons

1 red or yellow bell pepper

100g mushrooms, thinly sliced

100g asparagus, trimmed

2 tomatoes, sliced

40g TIANA Fair Trade Organics Premium Organic Crystallised Raw Coconut Nectar

50g walnuts

4 tbsp Mayonnaise

2 burger buns

Salt and pepper

1 tsp cold water

Method:

Peel and wash the potatoes. Grate with a coarse grater into a bowl, then add the free-range egg, flour and season with salt and pepper.

Mix and shape into burger patties. Heat the CocoPacific Raw Virgin Coconut Oil over a medium heat. Fry the potato patties until golden brown.

Set the oven to 150C/300F/Gas 2. Place the courgette, peppers, mushrooms, asparagus and mushrooms on a baking tray and spoon on some melted CocoPacific Raw Virgin Coconut Oil. Roast the vegetables in the oven for 20-30 minutes.

Heat the TIANA Fair Trade Organics Premium Organic Crystallised Raw Coconut Nectar in a saucepan with 1 tsp cold water and allow it to caramelise. Add the chopped walnuts, coating them in the caramel, then remove from the heat and cool completely.

Slice the burger buns and spread both halves with Mayonnaise. Place the potato patty and vegetables onto the bun and sprinkle with caramelised walnuts and then serve.

Delicious with sweet potato fries and a crisp green salad.

 

If you wish to learn more about cooking with coconut oil – check our recipes!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

 

 

tiramisu

Winter Teramisu – cooking with coconut oil CocoPacific way

Winter Teramisu – cooking with coconut oil CocoPacific way

Ingredients

4 Tablespoons of CocoPacific Raw Virgin coconut oil

2 cups cashew Nuts

4 Medjool dates pitted (add 1 more if its not sweet enough for you)

4 drops vanilla paste

1 cup good quality coffee

1tablespoons of TIANA Fair Trade Organics Premium Organic Crystallised Raw Coconut Nectar

2 Tablespoons of cacao powder

1Tablespoon of maple syrup

12 grain free cookies (see above link in the text for recipe or use vegan biscuits)

Method

Soak the cashew in the fridge for 6-8 hours or overnight

Remove the cashews from the fridge and drain the excess water. Give them a rinse and put them in a high speed blender. Add 1 cup water, 4 dates, 2 table spoons of CocoPacific Raw Virgin coconut oil, 4 drops vanilla paste and blend until very smooth.

In a separate bowl mix the cacao powder, maple syrup and remaining 2 Tablespoons of CocoPacific Raw Virgin coconut oil until combined well.

Sweeten the coffee with TIANA Fair Trade Organics Premium Organic Crystallised Raw Coconut Nectar

Take 6 small ramekins and break up the biscuits into the base of each one. Spoon over some coffee, then layer with a big tablespoon of the cashew cream. Spoon some chocolate mix over the cream and repeat that layering again until the ramekins are full. Either sprinkle some cacao over the top or grate some chocolate of your choice over the top. A combination of shave white and dark chocolate completes a decadent touch.

Cover with cling film and put them in the fridge for a minimum of 1 hour to set. Makes 6

If you wish to learn more about cooking with coconut oil – check our recipes!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

 

 

Lasagne CocoPcific way

Decadent Winter Lasagne – cooking with coconut oil CocoPacific way

Decadent Winter Lasagne – cooking with coconut oil CocoPacific way

This lasagne is rich and decadent and the perfect meal to come home to on a cold winter evening. The combination of a crispy and cheesy topping with a sweet and chunky filling and a hint of cinnamon create a sweet and aromatic flavour to tantalise your taste buds

Ingredients:

For the sauce:

2 tbsp CocoPacific Raw Virgin Coconut Oil

1 Red onion, diced

3 cloves garlic, smashed

4 carrots, peeled and sliced into rounds

4 celery stalks, sliced

3 Italian sausages (casing removed, just the ground meat)

2 lbs ground beef

2 tsp dried oregano

2 tsp dried basil

1 tsp garlic salt

3 fresh basil leaves, diced

¾ cup of red wine

1 small can tomato paste

3 cans diced tomatoes

1 tsp ground cinnamon

1 tbsp heavy cream

2 tbsp salt

2 tbsp black pepper

3 tbsp grated Parmesan cheese

For the Lasagne:

3 cups fresh baby spinach

1 large container of ricotta cheese (2 quarts)

2 eggs, beaten

1 lb mozzarella cheese, grated

2 packets dried lasagne Sheets (2 lbs)

¾ cup grated Parmesan cheese

4 basil leaves, diced

½ cup Parmesan for garnish

Method

It’s an easy cooking with coconut oil!

Preheat the oven to 180° C

Add the CocoPacific Raw Virgin Coconut Oil and onions to a large sauté pan over medium-high heat. Stir until the onions are just translucent, about 4 minutes.

Add the garlic, carrots and celery to the pan and cook until half-way tender, about 4 minutes. Do not let the garlic burn.

Add the sausage meat to the pan and break up with your spoon. Cook for about 1 minute until the sausage is broken up completely and begins to brown.

Add the ground beef to the pan and break up with your spoon. Cook for about 5 minutes until all of the beef is broken up and is almost cooked through.

Add the oregano, dried basil, fresh basil, garlic salt and wine to the pan. Stir to combine and cook until the wine has absorbed into the meat, about 4 minutes, stirring continuously.

Add the tomato paste, canned tomatoes and cinnamon to the pan. Cook for about 4 minutes, stirring continuously, until the tomato juice has been absorbed, and the tomato paste coats all of the meat.

Turn the heat to medium-low and add the cream, Parmesan, salt and pepper. Stir to combine and then allow to slowly simmer for about 10 minutes.

Meanwhile, boil the lasagne Sheets according to their package instructions (about 10 mins) until tender but still firm; then drain and set aside. Do not over boil.

In a mixing bowl, combine the eggs and Parmesan with the ricotta cheese.

Coat a baking pan (13in by 9in) with melted  CocoPacific Raw Virgin Coconut Oil

Arrange 4 Lasagne sheets across the pan lengthwise, overlapping them slightly. Add 1 Lasagne Sheet on each end going the opposite direction, to form a solid base.

Spread half of the ricotta/Parmesan/egg mixture over the first layer of Lasagne Sheets

Spread about 2 cups (or enough to cover the whole pan) of the meat sauce on top of the ricotta.

Top with ½ of the mozzarella.

Top with 1 cup of fresh spinach leaves.

Add another layer of the meat sauce.

Top with another layer of Lasagne Sheets, overlapping them slightly again.

Repeat this process again (Ricotta layer, meat layer, mozzarella layer, spinach layer, meat layer.

Top the whole lasagne with the final layer of Lasagne Sheets

Spoon a ladle of sauce over the Lasagne Sheets so they are just covered and moist.

Sprinkle the remaining mozzarella and another ½ cup of Parmesan over the top of the lasagne. Sprinkle on the fresh basil leaves.

Tap the top of the lasagne and the sides of the pans to settle the meat and get rid of air.

Bake for about 1 hour until the top is crispy and brown.

Serve with garlic bread and a crisp green leaf salad with a touch of vinaigrette or light dressing.

A glass of Chianti or Montepulciano d’Abruzzo will compliment this perfectly. Cheers!

If you wish to learn more about cooking with coconut oil – check our recipes!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

 

 

Seasonal Stir Fried Vegetables

Seasonal Vegetable Stir Fry CocoPacific Way

Seasonal Vegetable Stir Fry CocoPacific Way – incredibly simple but delicious creations to kick start your week. Look at all those wonderful colours in one bowl. Your five a day all in one go!

INGREDIENTS

Stir Fry Ingredients:

2 Tbsp. CocoPacific Raw Virgin Coconut Oil

2 cloves garlic, minced

1 Red Onion, chopped into large slices

4-5 cups of assorted seasonal vegetables, cut to bite-sized portions (We have used Baby sweet corns, mange tout, baby carrots, red pepper, broccoli, Pac choi, Tofu. Add a handful of cashew nuts as an optional extra.

Sauce Ingredients:

1/4 cup chicken or vegetable stock

2 Tbsp. grated or minced fresh ginger

1 Tbsp. cornstarch

1 Tbsp. sherry

1 Tbsp. soy sauce

Generous pinch of freshly-ground black pepper

 Method

Heat the CocoPacific Raw Virgin Coconut Oil in a large wok or frying pan over a medium-high heat.  Add garlic and red onion and stir fry for 2 minutes.  Add the remaining vegetables, and stir-fry for 5 minutes, stirring occasionally.

In a separate bowl, whisk together the sauce ingredients.  Add to the stir fry, and continue cooking until the sauce is boiling.  Cook for an extra minute, then remove from heat and serve.  Garnish with toasted sesame seeds if desired.

Serve with a bed of rice or noodles of your choice.

Simple, delicious, colourful and nutritious and all in one bowl!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

 

 

Coconut and Advocado smoothie

CocoPacific Coconut and Avocado Smoothie

CocoPacific Coconut and Avocado Smoothie! Break the winter morning blues with a delicious and nutritious tasting smoothie.

Power Packed with Coconut and Avocado

Ingredients

 1 tablespoon of CocoPacific Raw Virgin Coconut Oil 

1 large, just ripened avocado

1 cup whole Greek yogurt (vanilla or honey)

3 Tablespoons of TIANA Fair Trade Organics 100% Raw Active Honey, Wildflower or Cherry Blossom

1½ cup unsweetened coconut milk, made from TIANA Fair Trade Organics Raw Organic Coconut Goodness (Dilute using one part Goodness to three parts water)

1 cup baby spinach leaves

½ – ¾ cup crushed ice, optional

Directions

Combine all ingredients except ice in blender. Blend until smooth. If desired, add crushed ice and blend until desired smoothness. Serve immediately or chill before serving. If serving later, place cling wrap directly over surface of smoothie to prevent any coloration occurring.

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now