#greedywolf

Easy Banana Pudding

1 (5 ounce) package instant vanilla pudding mix

2 cups cold milk (14 ounce) 

1 tablespoon vanilla extract

1 (12 ounce) container frozen whipped topping, thawed

1 (16 ounce) package vanilla wafers

9 bananas, sliced 

In a large mixing bowl, beat pudding mix and milk 2 minutes. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Saturday lunch - Dorne inspired filo pastry pithivier with lamb mince, nuts, sultana and preserved lemon filling, and yoghurt + date syrup dressing and a side of pickled cucumbers.

Pineapple Piña Coladas

INGREDIENTS

2 pineapples

4 oz. light rum

1 oz. dark rum

4 oz. Coconut Cream

2/3 c. chopped fresh pineapple

splash pineapple juice

splash coconut milk

ice

Cut off the pineapple tops.

With a pineapple corer, remove the top ¾ of the inside of the pineapple. Be careful not to pierce through the bottom of the pineapple, or your drinks will leak. Take out the tall remaining core with a knife.

Cut the removed pineapple slices into large chunks. Set aside.

Coconut Cake With Rose-Water Raspberry Icing And Candied Lemon Slices

INGREDIENTS FOR THE ROSE-WATER RASPBERRY ICING

2 c. boiling distilled water

1 packed c. organic rose petals, rinsed and dried

4 c. non-hydrogenated palm shortening

2 c. unbleached powdered sugar, sifted

½ c. agave nectar

½ c. safflower oil

½ c. raspberry puree

FOR THE CAKE

1 tbsp. golden flaxseed meal

3 tbsp. warm water

DRY INGREDIENTS

2 c. flour

1 c. evaporated cane juice

½ c. unsweetened coconut flakes (use sweetened coconut flakes if you like your cakes on the sweeter side)

1 tsp. baking soda

1 tsp. baking powder

1 tsp. arrowroot

½ tsp. fine sea salt

candied lemon slices to garnish

WET INGREDIENTS

1 ¼ c. coconut milk

¾ c. safflower oil

1 tbsp. coconut flavor or extract

¼ tsp. white rice vinegar

¼ c. coconut flakes or shredded coconut, for garnish (optional)   

DIRECTIONS

To make the icing: First, make the rose water. Pour water over rose petals, cover with a lid, and let steep until the liquid has cooled to room temperature. Strain the rose water, squeezing the water out of the petals. Place in an airtight container and refrigerate for up to 1 month.

Make the icing. Place the shortening in the bowl of a standing mixer with a paddle attachment and beat on high speed for 2 to 3 minutes. Reduce the speed to low, slowly add the powdered sugar, and beat until incorporated.

Raise the mixer speed to medium. Add the agave nectar and oil. Mix until fully incorporated and the icing is fluffy with a glossy appearance.

Add the raspberry puree and 1 to 2 tablespoons of the rose water to the icing with the agave nectar and safflower oil. Use immediately, or store in an airtight container. Icing will keep for up to 2 weeks refrigerated or 1 month frozen. After refrigerating, bring to room temperature and beat in a standing mixer to restore the texture before using.

To make the cake: Preheat the oven to 350 degrees F.Grease four 6-inch round cake pans by spreading non-hydrogenated palm shortening with a pastry brush or spraying with coconut cooking spray . Trace and cut out four 6-inch circles of parchment paper and place on the bottom of each greased pan.

In a small bowl, combine the flaxseed meal and warm water. Set aside.

In the bowl of a standing mixer with a paddle attachment, combine the dry ingredients. Mix on low speed until incorporated.

In a separate bowl, combine the wet ingredients. Add the flaxseed meal mixture.

With the mixer on medium speed, slowly add the wet ingredients to the dry ingredients. Scrape down the sides of the bowl and mix on medium-high until all the ingredients are incorporated and the batter is smooth, about 2 minutes.

Divide the batter among the cake pans and smooth the tops with a flat spatula or spoon.

Bake for about 20 minutes, until a toothpick inserted in one of the cakes comes out clean. If there is still batter on the toothpick, continue to bake for another 5 to 10 minutes. (Baking times will vary depending on your oven and the thickness and size of the cake layers.)

Let the cakes cool completely in the pans. Cover the pans tightly with plastic wrap and refrigerate overnight. This will ensure the cakes set up properly and be much easier to work with.