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Coconut Scones + Malibu Cream + Lime Curd

Despite being a self-proclaimed “lover of baking” to my friends it’s really rather disturbing how narrow my repertoire really is. Before today I’d never made a scone before… I believe the trouble lies in my apathy for the familiar, if it’s been done I don’t particularly care for it. So, I winged it a little and came up with this cute twist on a traditional recipe.

But before we get into that here’s a little “housekeeping”.

I was given a wonderful opportunity to write a review for SBS Food a couple of weeks ago as a Featured Blog Reviewer and my little piece is up and ready to be enjoyed by all. So check it out! I’ve written about a really gorgeous book, plus the review features my square-cropped, pasty-ethnic face. Oh yeah.

Malibu Cream + Lime Curd

Here’s my recipe for coconut scones. Crumbly and delicious. Below-mentioned condiments are optional however encouraged and of course any fruit jam you may have on hand will work fantastically too. I’ll pull any excuse to bust out my Malibu Cream, a concoction I stumbled across as a happy, pandan-driven accident months ago. It rules.

This recipe will make around 8 scones with cream and curd to spare.

Coconut Scones
300g flour (around 2 1/2 cups) + more for dusting
100g caster sugar
2 tsp baking powder
1/2 tsp salt
75g butter, room temperature
60ml coconut milk
60ml cream
1 egg
1/2 cup flaked coconut (plus more for dusting)
2 tbs milk

Boozy Malibu Cream
240ml (1 cup) cream
30ml Malibu (coconut rum)

Lime Curd
Juice of 2 limes
2 egg yolks
40g sugar
60g butter, cubed

For the coconut scones
1. Preheat oven to 220°C. Grease and line a shallow baking dish.
2. Combine flour, sugar, baking powder and salt into a bowl. Cube butter and rub into the mixture until even. Add the coconut milk, cream, egg and flaked coconut and work with your hands until just combined (overworking the scone mixture may end in disaster).
3. Decant sticky mixture onto a well-floured board and flatten to a 2cm thickness. Sprinkle with more flour, and, with your scone cutter, remove rounds and transfer to the greased baking dish. When arranging the raw scones ensure they fit snuggly and their sides are gently pressed against one another. Brush surfaces with a little milk and sprinkle over additional coconut flakes.
4. Transfer to oven and allow to bake for 15 minutes.

For the boozy Malibu cream
1. Lightly whip cream and Malibu in a small bowl until just thickened.

For the lime curd
1. Combine lime juice, egg yolks and sugar and whisk well. Transfer to a small saucepan and place over medium heat. Stir continuously and gradually add cubes of butter until beginning to thicken (this should take only a few minutes). Remove from heat, continue to stir for 30 seconds more and transfer to a jar or container of your choice. Chill in the refrigerator.

For the assembly
1. Carefully halve your scone. Add a dollop of Malibu cream and a lick of lime curd and enjoy.

Coconut Scones + Malibu Cream + Lime Curd

And yes, I am well aware this combination of cream and curd results in a little faux-egg atop your scone. SOZLOL!

EDIT: Just had one of these with strawberry jam. OH BABY.

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Welcome to the most versatile dinner you’ll ever meet. Brought to you by my impromptu dinner tonight you can use this in salads, tacos, um, salads…

Okay, maybe it’s not that versatile but it’s deliciously simple. Get some Donna Hay philosophy up ya.

Lime + Oregano Chicken Salad 

(an original recipe)

250 g sliced chicken thigh

1 tbs dried oregano

1 lime


1 tsp olive oil

1 tsp crushed ginger

1 baby cos lettuce

1 tbs labna*

*natural greek yoghurt is fine as a substitute

1. In a bowl marinate your chicken with the oregano, salt and juice of one lime. Refrigerate for 30 minutes.

2. Place oil in a small pan and allow to heat up until smoking. Place ginger and chicken pieces carefully without allowing any juice to enter the pan – this is so the chicken brown and chars. After the chicken shows some colour pour in marinade and stir until cook entirely – this should take less than 10 minutes.

3. Remove chicken from heat. Line a small bowl with baby cos lettuce leaves. Place the chicken and adorn with a generous spoon of labna.

Inspired by my last post you can even make miniature san choi bao. Awww!

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