Masak Masak Ala Emak

Vegan pavlovas Vegan meringues are easy to make and require little hands on time. These contain relatively cheap ingredients so you can make them all the time. Each serving provides 163 kcal, 1.5g protein, 13g carbohydrates (of which 12g sugars), 12g fat (of which 10g saturates), 0.7g fibre and trace salt.( By   Matt Pritchard ) Ingredients For the meringues 100ml/3½fl oz liquid from canned chickpeas (aquafaba), chilled ¼ tsp cream of tartar 100g/3½oz caster sugar 1 tbsp lemon juice 1 tsp vanilla bean paste drop of red food colouring (optional) For the topping coconut cream (readymade or refrigerate a 400ml can of full-fat coconut milk overnight, then carefully scoop out the thick, white cream from the top, reserving the coconut water for another time), chilled 3 tbsp agave syrup ½ tsp vanilla bean paste small punnet of strawberries, halved (optional) handful of passion fruit, halved (optional) Method Preheat the oven to 100C/80C Fan/Gas ¼. Line a large

Coconut chili chicken This coconut chicken curry recipe is proof that making your own curry from scratch really is easy. ( By   Nigel Slater ) Ingredients 3 plump stalks lemongrass 50g/2oz fresh ginger 2 hot red chillies 2 cloves garlic a bunch coriander 2 limes 2 tbsp ground nut  oil 200g/7oz tomatoes 2 tbsp fish sauce (nam plah) 2 tbsp dark soy sauce 8 chicken thighs 400ml/14oz can coconut milk 8 apricots, halved Method Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger with the peeled garlic. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later. Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and le

Haddock parcels and coconut rice The haddock simply cooked with chilli, coriander and lemongrass in this flavoursome, healthy dish, served with coconut rice. This meal is  low calorie  and provides 403 kcal, 34.4g protein, 57.5g carbohydrate (of which 0.4g sugars), 2.2g fat (of which 0.9g saturates), 0.1g fibre and 0.3g salt per portion. Ingredients 4 haddock fillets, about 150g/5½ oz each 4 tbsp chopped fresh coriander 1 red chilli, chopped 1 shallot, thinly sliced 1 lime, sliced, plus extra lime halves to serve 2 lemongrass stalks, 1 roughly chopped and 1 bashed 300g/10½oz basmati rice 2 fresh or dried kaffir lime leaves 50ml/2fl oz reduced-fat coconut milk Method Preheat the oven to 180C/160C Fan/Gas 4. Cut 4 pieces of nonstick baking paper, each 30cm/12in square. Put a haddock fillet in the centre of each piece and arrange some of the coriander, chilli, shallot, lime and chopped lemongrass stalk evenly over each. Wrap them up into neat parcels. Transfer t

Thai coconut-chilli prawns The strident summery flavours of this quick and easy recipe make it an absolute winner for a barbecue or party.( By   The Hairy Bikers ) Ingredients 4cm/1½in piece fresh galangal, peeled, chopped 2.5cm/1in piece fresh ginger, peeled, chopped 2 stalks lemongrass, outer leaves removed, inner core chopped 2 garlic cloves, peeled 1 red chilli, stalk removed 2 limes, zest and juice 3 tbsp soy sauce small bunch fresh coriander, roots and leaves chopped separately 1 x 100g/3½oz block dried coconut 24 large prawns, peeled, heads removed ½ fresh coconut, flesh only ½ lime, cut into wedges, to serve Method Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste. Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then mas

Rose, raspberry and coconut fool I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients!( By   Nadiya Hussain ) Ingredients 450g/1lb raspberries, plus 150g/5½oz for decorating 125g/4½oz caster sugar squeeze lemon juice 300ml/10fl oz double cream 100ml/3½fl oz Greek yoghurt 2 tbsp rosewater, or to taste 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate small handful crystallized rose petals, to decorate (optional). See recipe tip below Method Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water vari

Coconut cake By   Annie Rigg This recipe uses desiccated coconut and coconut cream to give a good hit of coconut flavour.  For this recipe you will need 2 x 20cm/8in sandwich cake tins. Ingredients 250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract ½ lime, zest only 250g/9oz plain flour 3 tsp baking powder pinch salt 75g/2½oz desiccated coconut 4 tbsp coconut cream For the icing 50g/1¾oz coconut chips 200g/7oz unsalted butter, at room temperature 500g/1lb 2oz icing sugar 4 tbsp coconut cream 2 tsp vanilla extract or 1 tsp vanilla bean paste ½ lime, zest only salt Method Preheat the oven to 200C/180C Fan/Gas 6. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper. Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too.