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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

 

 

 

halloween pumpkin and coconut cake

Pumpkin and Coconut loaf cake

How about this delicious Pumpkin and Coconut Loaf Cake from CocoPacific?

 

Ingredients

600g/1lb 5oz pumpkin, peeled, seeds removed, cubed

1 tbsp CocoPacific Raw Virgin Coconut Oil (Melted)

300g/10½oz CocoPacific Organic Coconut Palm Sugar

100g/3½oz unsalted butter

2 free-range eggs

500g/1lb 2oz self-raising flour

½ tsp bicarbonate of soda

1 tsp ground cinnamon

½ tsp each ground ginger, cloves and nutmeg

50g/2oz desiccated coconut

 

To serve

Greek-style yoghurt

Icing sugar, for dusting

Ground cinnamon, for dusting

 

Preparation method

  1. Preheat the oven to 100C/210F/Gas ¼. Grease and line a 900g/2lb loaf tin.
  2. Place the pumpkin in a roasting tray and drizzle with the melted CocoPacific Raw Virgin Coconut Oil.

Cover with foil and roast for 25 minutes. Remove from the roasting tray and set aside to cool. Blend the pumpkin in a food processor until smooth.

  1. Increase the oven to 180C/350F/Gas mark 4.
  2. Cream the butter and CocoPacific Organic Coconut Palm Sugar until light and fluffy. Add the eggs and pumpkin and stir until well combined.
  3. Stir in all the dry ingredients and place the mixture into the loaf tin.

Bake for 50 minutes. Remove the tin from the oven. Once cooled down remove the loaf from the tin.

  1. Sprinkle with icing sugar and cinnamon, slice and serve with Greek-style yoghurt.

 Serves 6

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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