Have I told you about my great new cooking book?
One of my Christmas presents was the My Petite Kitchen Cookbook.
I was keen to try some of her other recipes in my “Christmas” book, and New Years Eve was the perfect opportunity for her lemon coconut balls. Not too sweet and refreshingly citrusy. Perfect for a hot summer evening down under. Plus super easy to make.
I repeated the recipe the other weekend with limes. Even better!
I love limes
- 2 cups (180g) desiccated coconut
- 1 cup (100g) almond meal
- 80g butter
- 1/3 cup (115g) honey
- grated zest and juice of two limes (or one lemon)
- Set aside ½ cup of the coconut and put all the rest of the ingredients in a food processor.
- Blend for 1-2 minutes, or until the mixture starts to form a dough.
- Use your hands to form small balls.
- Roll the balls in the extra coconut (or use prettier, larger coconut flakes instead).
- Place in the fridge for at least half an hour to set.
The truffles can be kept at room temperature, but are best kept in the fridge. Makes around 25 truffles. Will keep for 3-4 days. In theory.
I’m still auditioning patterns for my lovely landscape print
I haven’t yet pulled it out of the envelope to see if it fits on my fabric, but I do like this pattern a lot! Also, red booties as cover art. What’s not to love?
And, I have made a teensy bit of progress on my vision of a lovely winter coat in this delightful laminated tweed
“Progress” = pattern traced and IKEA upholstery fabric cutinto for a muslin of BurdaStyle 11/2014 #111
No actual sewing has yet been done…