Of course it would, what with coconut trees, white beaches and solitude in my head. All of the aforesaid in no particular order. I woke up thinking of Zanzibar which we visited a few years ago and where the chef in the villa (which a group of us shared) introduced me to a whole new way of thinking with the way theyliterally “perfume” the food with gentle spices, creating whiffs of gentle aromas and subtle tastes. Nothing bold and in your face but oh so memorable and tasty. Thinking of islands, led to thinking of food ,led to being hungry- nothing new then.
My sister at nowathome posted the recipe for these gluten free and sugar free” breads”, but I really think it can be adapted to just about anything you want it to be. Savoury or sweet depending on the (hunger) mood. It is made with coconut flour and it leaves that same “perfumed” sense I was talking about because the coconut taste is just there in the background,the way I like it. Coconut Bread (the recipe is per small bread, about the size of a bread roll):
- 1 tablespoon salted butter, melted and slightly cooled
- 1 large egg
- 1 tablespoon coconut flour
- ¼ teaspoon baking powder
- In a medium bowl, use a fork to mix the ingredients until very smooth.
- Using a spatula, transfer to small ramekin.
- Microwave on high for 90 seconds.
I toasted some cheese on top and had it with parsley, butter and Marmite for breakfast. A lot of things can come from this recipe. If you think of going the sweet way, I can just imagine how carrots, nuts and cinnamon would change this to a carrot type cake. Any sweet or savoury ideas are anyway endless. My sis brought the plain ones along to a picnic we had at the botanical gardens in Cape Town and we piled them high with pickles , cheese(of course) and avocado. Very delicious.
Random Photo: We had a great time at Klein Roosboom Wine Farm, Durbanville Area today and there are a lot of quirky things going on at the tasting room.
Another use for the old silver teapot.