Monday 30 May 2016
Dutch Girl Dinners: Easy Sausage Rolls
Dutch Girl Dinners: Easy Sausage Rolls: I have always liked the British version of a good sausage roll, they make a great snack, or the basis of a lunch with soup or salad, and of ...
Easy Sausage Rolls
I have always liked the British version of a good sausage roll, they make a great snack, or the basis of a lunch with soup or salad, and of course make great hors'd'oeuvres!
Begin by defrosting a sheet of puff pastry, from the grocers frozen aisle, it takes about 2 hours in fridge or 30 minutes on the counter, but make sure you cover it well to keep it from drying out. Preheat your oven to 375 degrees F. Use a sheet pan covered in parchment paper
The best sausage to use in this is Oktoberfest, mild Italian, or pure pork sausage, you must remove the casing, keeping the shape of the sausage intact, it is easier if the sausage is very cold or partially frozen. Use your kitchen shears to cut a little way down the casing, then peel it off the rest of the way. Set aside.
Once the puff pastry is ready to roll out a little, just enough to make it smooth, and easier to handle, flour just the rolling pin, if it sticks use just a little on the pastry itself. Once you have rolled it out a bit, it will be bigger by an inch or two on all sides, take two or three sausages, set out in a line edges touching, on top of the short edge of the pastry, then roll pastry and sausage over until the pastry covers the sausage with 1/4 inch overlap, cut down through the sheet of puff pastry there, then with a pastry brush and a little cream, brush the inside seam of the long sausage roll, pinch edges together, then with a very sharp serrated knife, cut the long sausage roll into 2.5 cm or 1" pieces, making sure that sausage is showing at each end of the little sausage roll. Continue in this way until you have used up your sausages, or pastry or both. fill the sheet pan covered with parchment or silpat, with the 1 inch sausage rolls,seam side down, leaving an inch all around each for the pastry to puff up. Put pan in fridge for 30-45 minutes, keeping the puff pastry cold will make the pastry puff into double its thickness due to the reaction of steam from the ovenheat/butter in the pastry. Once everything is very cold, brush each sausage roll with a little cream, then put into preheated 375 degree F oven for about 20-25 minutes. Enjoy!
Begin by defrosting a sheet of puff pastry, from the grocers frozen aisle, it takes about 2 hours in fridge or 30 minutes on the counter, but make sure you cover it well to keep it from drying out. Preheat your oven to 375 degrees F. Use a sheet pan covered in parchment paper
The best sausage to use in this is Oktoberfest, mild Italian, or pure pork sausage, you must remove the casing, keeping the shape of the sausage intact, it is easier if the sausage is very cold or partially frozen. Use your kitchen shears to cut a little way down the casing, then peel it off the rest of the way. Set aside.
Once the puff pastry is ready to roll out a little, just enough to make it smooth, and easier to handle, flour just the rolling pin, if it sticks use just a little on the pastry itself. Once you have rolled it out a bit, it will be bigger by an inch or two on all sides, take two or three sausages, set out in a line edges touching, on top of the short edge of the pastry, then roll pastry and sausage over until the pastry covers the sausage with 1/4 inch overlap, cut down through the sheet of puff pastry there, then with a pastry brush and a little cream, brush the inside seam of the long sausage roll, pinch edges together, then with a very sharp serrated knife, cut the long sausage roll into 2.5 cm or 1" pieces, making sure that sausage is showing at each end of the little sausage roll. Continue in this way until you have used up your sausages, or pastry or both. fill the sheet pan covered with parchment or silpat, with the 1 inch sausage rolls,seam side down, leaving an inch all around each for the pastry to puff up. Put pan in fridge for 30-45 minutes, keeping the puff pastry cold will make the pastry puff into double its thickness due to the reaction of steam from the ovenheat/butter in the pastry. Once everything is very cold, brush each sausage roll with a little cream, then put into preheated 375 degree F oven for about 20-25 minutes. Enjoy!
Dutch Girl Dinners: Better than store bought Salad Dressings
Dutch Girl Dinners: Better than store bought Salad Dressings: Last year, in one of Ray's travels, he brought home a bottle of very delicious garlicky oil and vinegar dressing, everyone loved it, inc...
Better than store bought Salad Dressings
Last year, in one of Ray's travels, he brought home a bottle of very delicious garlicky oil and vinegar dressing, everyone loved it, including me, but all good things end, so did this great dressing. But I figured out how to make a salad dressing just as good or even better than the one in the bottle, in fact I used the same bottle, filling it with my own version, no one could tell the difference....Note: just know that if you use Olive oil, then refridgerate left overs, the oil solidifies, just be sure to take left over dressing out at least an hour before using it, to bring the oil back to liquid.
Easy Salad Dressing
Makes 3-1/2 cups
3/4 cups apple cider vinegar
1/2 teaspoon salt
Cracked black pepper
4 cloves fresh garlic, minced with garlic press
1 tablespoon grainy mustard
2 tablespoons honey
1-1/4 cup vegetable oil
In a quart sized mason jar with a close fitting lid, measure in all ingredients, tightly close the jar, shake until ingredients are thoroughly mixed. Let stand for 20 minutes to meld flavours together, shake again, then taste for seasoning, here you can adjust for more vinegar or oil, making sure it it more or less 45% vinegar to oil, adding more salt or cracked pepper.
The very best and really only way to test if your salad dressing is right is to pour it on a few varieties of lettuce leaves, then you know if you have the correct acid to oil ratio.
Another great Olive oil Salad Dressing
1/2 cup red or white wine, or white balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2-3/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon honey (optional)
3/4-1 cup extra virgin olive oil
A pinch of hot pepper flakes, or a few torn leaves of fresh thyme, or basil, optional
Measure all ingredients into a 2 cup mason jar, close lid tightly, shake thoroughly, let stand for a while, shake again, then taste for seasoning. I have left you the choice of vinegars and with that choice, depending on the sweetness of the vinegar, to add a bit of honey or not. this is the basis of many flavours that you can add, including hot peppers, fresh basil, fresh thyme, or any other fresh herb in season. This dressing is great on a variety of leafy lettuce including romaine. I often add curls of Parmesan to this salad, just to give it a bit more earthy saltiness, the umami, if you will.
Caesar Dressing
3/4 cup white wine vinegar
3-4 oil cured anchovies, smashed with mortar and pestle
2-3 cloves of garlic, also smashed with mortar and pestle
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups olive oil
1 tablespoon grated Parmesan cheese
Using you mortar and pestle, or a small grinder, toss in the anchovies, garlic, salt, and a tablespoon or so of the olive oil, smash/ grind with the pestle until a paste forms, scrape out into a quart size mason jar, add the rest of the ingredients, including the grated Parmesan cheese, tightly close the jar, shake well, let stand for 30 minutes, shake again, then taste on a piece of romaine lettuce. Adjust for pepper, add more parmesan cheese to the finished salad.
Don't like anchovies? Use bacon bits to achieve the same sort of salty/smoky flavour.
Makes 3-1/2 cups
3/4 cups apple cider vinegar
1/2 teaspoon salt
Cracked black pepper
4 cloves fresh garlic, minced with garlic press
1 tablespoon grainy mustard
2 tablespoons honey
1-1/4 cup vegetable oil
In a quart sized mason jar with a close fitting lid, measure in all ingredients, tightly close the jar, shake until ingredients are thoroughly mixed. Let stand for 20 minutes to meld flavours together, shake again, then taste for seasoning, here you can adjust for more vinegar or oil, making sure it it more or less 45% vinegar to oil, adding more salt or cracked pepper.
The very best and really only way to test if your salad dressing is right is to pour it on a few varieties of lettuce leaves, then you know if you have the correct acid to oil ratio.
Another great Olive oil Salad Dressing
1/2 cup red or white wine, or white balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2-3/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon honey (optional)
3/4-1 cup extra virgin olive oil
A pinch of hot pepper flakes, or a few torn leaves of fresh thyme, or basil, optional
Measure all ingredients into a 2 cup mason jar, close lid tightly, shake thoroughly, let stand for a while, shake again, then taste for seasoning. I have left you the choice of vinegars and with that choice, depending on the sweetness of the vinegar, to add a bit of honey or not. this is the basis of many flavours that you can add, including hot peppers, fresh basil, fresh thyme, or any other fresh herb in season. This dressing is great on a variety of leafy lettuce including romaine. I often add curls of Parmesan to this salad, just to give it a bit more earthy saltiness, the umami, if you will.
Caesar Dressing
3/4 cup white wine vinegar
3-4 oil cured anchovies, smashed with mortar and pestle
2-3 cloves of garlic, also smashed with mortar and pestle
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups olive oil
1 tablespoon grated Parmesan cheese
Using you mortar and pestle, or a small grinder, toss in the anchovies, garlic, salt, and a tablespoon or so of the olive oil, smash/ grind with the pestle until a paste forms, scrape out into a quart size mason jar, add the rest of the ingredients, including the grated Parmesan cheese, tightly close the jar, shake well, let stand for 30 minutes, shake again, then taste on a piece of romaine lettuce. Adjust for pepper, add more parmesan cheese to the finished salad.
Don't like anchovies? Use bacon bits to achieve the same sort of salty/smoky flavour.
Wednesday 4 May 2016
Dutch Girl Dinners: Mieke's Chili con Carne
Dutch Girl Dinners: Mieke's Chili con Carne: I know everyone has their favourite version of Chili...it is one of those versatile recipes that you can do a lot with. Have you ever mixed ...
Mieke's Chili con Carne
I know everyone has their favourite version of Chili...it is one of those versatile recipes that you can do a lot with. Have you ever mixed your chili with homemade macaroni and cheese? Or had coney fries...well done French fries topped with 1-1/2 cups hot chili, then topped with grated smoked cheddar...how about chili enchilada bake? Or chili nachos, with lots of cheese, jalapeños, and hot cheese sauce? dont forget chili dogs with lots of fresh green onion and a bit of shredded cheddar! See, lots of things to do with one recipe of chili, besides there is nothing as satisfying as a bowl of chili on a cold day.....so comforting.
Note:
I use medium ground beef because it has lots of flavour, you will pour off the accumulated fat, reserving one or two tablespoons to sauté the vegetables in this recipe. If you use Ancho chili powder, it gives the chili a deeper flavour, but chipotle chili powder gives it a Tex-mex smoky flavour.
Mieke's Chili
1-1/2 pounds medium ground beef
2 medium yellow or white onions,chopped med. dice
1 large yellow pepper,Chopped med. dice
1/2 red or green pepper, chopped med. dice
1 jalapeño pepper, deseeded, Finely chopped(keep the seeds in if you want it hotter)
1 teaspoon Salt and 1/4 teaspoon black pepper
3-4 tablespoons chili powder
1 tablespoon ancho chili powder, or chipotle chili powder
Pinch or two of crushed chilies
1/2 tablespoon onion powder
1 teaspoon garlic, fresh or granulated
2 tablespoons dried Mexican Oregano
2-3 medium fresh tomatoes chopped
1 tablespoon white wine vinegar
1-28 ounce San Marzano tomatoes, diced with juice
1-14 ounce can Aurora brand diced tomatoes (or if you made my Mexican tomato sauce in the fall, use 1 jar)
1-8 ounce can tomato sauce (hunts)
1-14 ounce can of water
Beans and Corn
1-20 ounce can Romano beans, drained and rinsed
1-14 ounce cans beans in Tomato sauce, (you can use a can of chipotle flavoured beans but only use 1)
1 cup frozen corn
Brown the ground beef in a large 10-12 quart pot (a large Dutch oven will do), brown over medium high heat until all the pink has been cooked out, drain the meat, reserving 1/4 cup of the fat, (pour the rest in the recycling bin), remove meat from pot, set aside, add all of the onion, peppers, fresh garlic if using with 2-3 tablespoons of the reserved fat, sauté until softened 2-3 minutes, stirring all the while, add the meat, stir to combine, add the salt and pepper, the chili powders, the oregano, the onion powder and garlic powder if using, stir well, sauté until all spices are incorporated and it is fragrant, then add the fresh tomatoes, stir well, then add the vinegar, and the rest of the tomato products and the can of water, stir well, bring it to boil, stirring let it boil a minute, then turn it down to let it simmer for 20 minutes, stirring occasionally. Now you can add the beans, stirring well, let simmer for 30-40 more minutes, then turn it off and let it rest to mingle the flavours, check for salt and pepper, add to taste. Chili is really better the next day, but you can eat it same day but it will be spicy! When ready to serve, heat gently, add the cilantro to each bowl, if using, accompany each bowl with slices of avocados, shredded cheddar or smoked cheddar, some sour cream and a sprinkle of sliced green or red onion, Enjoy, prepare for a treat
Note:
I use medium ground beef because it has lots of flavour, you will pour off the accumulated fat, reserving one or two tablespoons to sauté the vegetables in this recipe. If you use Ancho chili powder, it gives the chili a deeper flavour, but chipotle chili powder gives it a Tex-mex smoky flavour.
1-1/2 pounds medium ground beef
2 medium yellow or white onions,chopped med. dice
1 large yellow pepper,Chopped med. dice
1/2 red or green pepper, chopped med. dice
1 jalapeño pepper, deseeded, Finely chopped(keep the seeds in if you want it hotter)
1 teaspoon Salt and 1/4 teaspoon black pepper
3-4 tablespoons chili powder
1 tablespoon ancho chili powder, or chipotle chili powder
Pinch or two of crushed chilies
1/2 tablespoon onion powder
1 teaspoon garlic, fresh or granulated
2 tablespoons dried Mexican Oregano
2-3 medium fresh tomatoes chopped
1 tablespoon white wine vinegar
1-28 ounce San Marzano tomatoes, diced with juice
1-14 ounce can Aurora brand diced tomatoes (or if you made my Mexican tomato sauce in the fall, use 1 jar)
1-8 ounce can tomato sauce (hunts)
1-14 ounce can of water
Beans and Corn
1-20 ounce can Romano beans, drained and rinsed
1-14 ounce cans beans in Tomato sauce, (you can use a can of chipotle flavoured beans but only use 1)
1 cup frozen corn
Brown the ground beef in a large 10-12 quart pot (a large Dutch oven will do), brown over medium high heat until all the pink has been cooked out, drain the meat, reserving 1/4 cup of the fat, (pour the rest in the recycling bin), remove meat from pot, set aside, add all of the onion, peppers, fresh garlic if using with 2-3 tablespoons of the reserved fat, sauté until softened 2-3 minutes, stirring all the while, add the meat, stir to combine, add the salt and pepper, the chili powders, the oregano, the onion powder and garlic powder if using, stir well, sauté until all spices are incorporated and it is fragrant, then add the fresh tomatoes, stir well, then add the vinegar, and the rest of the tomato products and the can of water, stir well, bring it to boil, stirring let it boil a minute, then turn it down to let it simmer for 20 minutes, stirring occasionally. Now you can add the beans, stirring well, let simmer for 30-40 more minutes, then turn it off and let it rest to mingle the flavours, check for salt and pepper, add to taste. Chili is really better the next day, but you can eat it same day but it will be spicy! When ready to serve, heat gently, add the cilantro to each bowl, if using, accompany each bowl with slices of avocados, shredded cheddar or smoked cheddar, some sour cream and a sprinkle of sliced green or red onion, Enjoy, prepare for a treat
Tuesday 3 May 2016
Decadent Chocolate Pudding
I know it is so easy to purchase pudding, but homemade Pudding is fantastic, relatively easy to do, and made very heavenly with the best bittersweet chocolate, whichever brand you prefer.
Makes 8 servings (4 cups)
Ingredients
4 ounces good quality bittersweet chocolate, Lindt, or your preference
3 tablespoons Dutch cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream/ or half and half
3 large egg yolks
2 1/2 cups whole or 2% milk, or evaporated milk and 1 cup 2%
1/2 cup sugar
1 teaspoon real vanilla extract
Instructions
Chop the chocolate: Use a serrated knife to chop the chocolate into fine flakes. Set aside.
Make the slurry: In a large heatproof bowl,or 4 cup glass measuring cup, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
Separate eggs, (freeze the egg whites for an easy summer pavlova)Whisk the eggs into the cream and cornstarch mixture.
Combine the 2-1/2 cups milk and 1/2 cup sugar, into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved. (You can also heat the milk and sugar in a glass measuring cup in the microwave), it is quicker, but you still have to use the saucepan to cook the entire mixture til it thickens. Bring milk mixture to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
Then:
Pour most of the hot milk slowly into the glass measuring cup holding the cream, cocoa, corn starch and egg yolks slurry/mixture, whisking until well-combined, then pour everything back into the pot. Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up) At this point, the pudding will be much thicker, turn heat down to medium or low( depending on gas or electric stove) Cook and stir the pudding for 2 minutes, whisking constantly and vigorously. Get your whisk into all sides around the pot.
Now remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated. you may wish to strain the mixture for silky smooth pudding, recommended if you are going to make this pudding into mousse(for mousse-fold cooled cooked pudding to 3 cups whipped heavy cream).
Chill the pudding: Spread the pudding inTo individual cups or a covered glass measuring cup,press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Will be good in fridge for 3 days, if it lasts that long!
Notes about the milk
Choosing Milk: I specify whole or 2% milk, or evaporated whole milk. Anything lighter and you run the risk of a too-thin pudding.
Dairy Alternatives: I don't recommend using soy, almond, or coconut milks in cornstarch puddings like this one. Alternative dairies often don't boil well; they separate or don't thicken like cow's milk. Also, regardless of the milk, the cream is important. If you want a dairy-free pudding, I recommend panna cotta instead.
Egg-free Pudding: This pudding can be made without egg yolks by increasing the cornstarch; it just won't be quite as thick and rich. If making without egg yolks, add an additional 1 tablespoon of cornstarch, and be sure to use whole milk.
Makes 8 servings (4 cups)
Ingredients
4 ounces good quality bittersweet chocolate, Lindt, or your preference
3 tablespoons Dutch cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream/ or half and half
3 large egg yolks
2 1/2 cups whole or 2% milk, or evaporated milk and 1 cup 2%
1/2 cup sugar
1 teaspoon real vanilla extract
Instructions
Chop the chocolate: Use a serrated knife to chop the chocolate into fine flakes. Set aside.
Make the slurry: In a large heatproof bowl,or 4 cup glass measuring cup, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
Separate eggs, (freeze the egg whites for an easy summer pavlova)Whisk the eggs into the cream and cornstarch mixture.
Combine the 2-1/2 cups milk and 1/2 cup sugar, into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved. (You can also heat the milk and sugar in a glass measuring cup in the microwave), it is quicker, but you still have to use the saucepan to cook the entire mixture til it thickens. Bring milk mixture to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
Then:
Pour most of the hot milk slowly into the glass measuring cup holding the cream, cocoa, corn starch and egg yolks slurry/mixture, whisking until well-combined, then pour everything back into the pot. Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up) At this point, the pudding will be much thicker, turn heat down to medium or low( depending on gas or electric stove) Cook and stir the pudding for 2 minutes, whisking constantly and vigorously. Get your whisk into all sides around the pot.
Now remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated. you may wish to strain the mixture for silky smooth pudding, recommended if you are going to make this pudding into mousse(for mousse-fold cooled cooked pudding to 3 cups whipped heavy cream).
Chill the pudding: Spread the pudding inTo individual cups or a covered glass measuring cup,press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Will be good in fridge for 3 days, if it lasts that long!
Notes about the milk
Choosing Milk: I specify whole or 2% milk, or evaporated whole milk. Anything lighter and you run the risk of a too-thin pudding.
Dairy Alternatives: I don't recommend using soy, almond, or coconut milks in cornstarch puddings like this one. Alternative dairies often don't boil well; they separate or don't thicken like cow's milk. Also, regardless of the milk, the cream is important. If you want a dairy-free pudding, I recommend panna cotta instead.
Egg-free Pudding: This pudding can be made without egg yolks by increasing the cornstarch; it just won't be quite as thick and rich. If making without egg yolks, add an additional 1 tablespoon of cornstarch, and be sure to use whole milk.
Put the Lime with the Coconut Loaf
This lime and coconut loaf, quick bread is great, really refreshing for spring! Very easy to put together, you don't even need to use the stand mixer, just mix the wet and dry ingredients with a whisk, before mixing wet and dry together. If you over mix, the bread will not be tender, because the gluten in the flour will have over-developed.
2 eggs
1 1/4 cups milk (I used whole milk)
1 tsp. vanilla extract
Grated zest from 2 1/2 limes
2 1/2 cups all-purpose flour
1 1/2 cups sweetened flaked coconut
1 cup sugar
2 tsp. baking powder
1/2 tsp. Lemon extract
1/4 tsp. salt
6 tablespoons unsalted butter, melted and cooled
For the Lime Glaze
1 cup confectioners sugar
2-3 tablespoons fresh lime juice
Grated zest from 1/2 lime
Instructions
Pre-heat your oven to 350 degrees. Coat a 9 X 5-inch loaf pan with non-stick cooking spray Or line with parchment paper and set aside.
In a small bowl, whisk together the eggs, milk, vanilla and lemon extract and lime zest. Set aside.
In an 8 cup bowl combine the flour, coconut, sugar, baking powder,and salt; pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.
Pour the batter into your prepared loaf pan and transfer it to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in it’s loaf pan for about 10 minutes before turning it out onto a wire rack to continue cooling.
Once the bread is cooled, make the lime glaze. In a small bowl, whisk together the confectioners sugar and the lime juice, starting with 2 tablespoons of lime juice and adding more as necessary to thin the glaze out to your desired consistency. Drizzle the glaze over the bread. Sprinkle with the lime zest. Slice and enjoy!
This coconut-lime bread can be stored in an airtight container at room temperature for 2-3 days.
2 eggs
1 1/4 cups milk (I used whole milk)
1 tsp. vanilla extract
Grated zest from 2 1/2 limes
2 1/2 cups all-purpose flour
1 1/2 cups sweetened flaked coconut
1 cup sugar
2 tsp. baking powder
1/2 tsp. Lemon extract
1/4 tsp. salt
6 tablespoons unsalted butter, melted and cooled
For the Lime Glaze
1 cup confectioners sugar
2-3 tablespoons fresh lime juice
Grated zest from 1/2 lime
Pre-heat your oven to 350 degrees. Coat a 9 X 5-inch loaf pan with non-stick cooking spray Or line with parchment paper and set aside.
In a small bowl, whisk together the eggs, milk, vanilla and lemon extract and lime zest. Set aside.
In an 8 cup bowl combine the flour, coconut, sugar, baking powder,and salt; pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.
Pour the batter into your prepared loaf pan and transfer it to your pre-heated oven. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in it’s loaf pan for about 10 minutes before turning it out onto a wire rack to continue cooling.
Once the bread is cooled, make the lime glaze. In a small bowl, whisk together the confectioners sugar and the lime juice, starting with 2 tablespoons of lime juice and adding more as necessary to thin the glaze out to your desired consistency. Drizzle the glaze over the bread. Sprinkle with the lime zest. Slice and enjoy!
This coconut-lime bread can be stored in an airtight container at room temperature for 2-3 days.
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