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Coconut meatballs

Coconut meatballs

Put the meat and vegetables in a pressure cooker, cover with water, add a handful of salt and cook for approx. 60 minutes.

When the meat comes off the bones easily, turn off the heat, remove the meat and let it cool a bit, then clean it from the bones. The vegetables are removed, the pepper is removed, and we can cut the carrot into rounds that we use to decorate the meatball.

We clean and grind the garlic, then we add it in the meatball juice, leaving it for about 5 minutes, after which we strain the juice to remove it. Season with salt and add the fat gathered on top.

We put the boned meat in bowls, place it among the pieces of meat and the slices of boiled carrot, then we pour the juice on top to cover the meat and let everything cool until it thickens.


Peel a banana, grate it and cut it in half. Preheat the oven to 170 ° C. Grease the form with grease.

Melt the coconut oil in a saucepan and set aside. In a bowl, combine the coconut flour with the coconut flakes, chocolate flakes, baking powder and salt. Add the banana pieces and mix well.

Beat the eggs in another bowl. Add the vanilla sugar and mix in the cooled coconut oil.

With a large spoon, add the egg mixture to the one with flour and bananas, stirring do not rub too hard - the ingredients just need to bind together.

Fill the form with the dough and bake in the hot oven (center) for about 35 minutes. If the dough on the spike does not remain on the spike, remove the cake from the oven. Leave to cool slightly in the form, then turn over on a cake rack and leave to cool. If desired, cover with lemon or chocolate icing.

  • Coconut ball
  • 200 g cream cheese (Philadelphia type)
  • 100 g coconut
  • 80 g old powder
  • 1 yolk
  • 1 tablespoon starch (or flour)
  • vanilla
  • Chocolate countertop
  • 4 eggs + 1 egg white (bile branches)
  • 150 g sugar
  • a teaspoon of salt
  • 100 g chocolate (55% cocoa)
  • 100 g butter
  • 1 tablespoon of ness
  • 120 g flour
  • 1 tablespoon cocoa tip
  • 1 tablespoon baking powder
  • Glaze
  • 100 g chocolate (55% cocoa)
  • 100 ml water
  • 60 g sugar
  • 50 g butter
  • 1 rum essence
  • coconut flakes for decoration

First prepare the coconut balls. In a bowl put the cream cheese, coconut flakes, powdered sugar, egg yolk, starch, vanilla and mix well until smooth.

We wet our hands with water and form balls the size of a walnut. I got 17 pieces.

Cover a round shape with a diameter of 24 cm with baking paper (if necessary and you know it sticks, put it on the walls of the form) and place the balls.

It's time to make the top. First we melt the chocolate together with the butter in a steam bath or in the microwave, we homogenize, then we incorporate the ness.

In a deep bowl put whole eggs, egg whites, sugar, salt and mix well with a hand mixer until the composition doubles.

We also incorporate melted chocolate together with butter and instant coffee, mixing with a whisk and at the end the sifted flour together with cocoa and baking powder.

Pour the dough over the balls in the pan.

Preheat the oven to 180 ° C and bake the cake for 35-40 minutes. Do not bake it too long because the top will be dry and not wet and creamy.

While the cake cools on a grill, prepare the icing.

Boil water and sugar for 5 minutes over medium heat, remove from the heat, add the chocolate and butter and mix vigorously until smooth. Do not be afraid if it looks cut, it will become creamy after mixing. After it has cooled, add the essence. of rom.

After the cake has cooled completely, glaze the cake (the icing must also be cold, possibly put it in the fridge).

Decorate it with coconut flakes and keep it cold for a few hours or even overnight. The icing will harden and the inside of the cake will be moist and creamy. Enjoy!

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First the rooster is sliced, then it is boiled in three liters of cold water and 500 ml of red wine, together with the veal brisket and knee. Make the fire small so that the juice comes out clear and froth as many times as needed. After 15-20 minutes, put two whole Buzau onions in the pot. Clean a clove of garlic, crush it and prepare a sauce with salt and water. Strain and add the juice to the pot.

Boil five eggs separately for 12-15 minutes. Boil a few young carrots.

When the meat comes off the bone, strain the juice, and the meat is picked and cut into pieces of the right size. In the vessels in which it is desired to prepare the meatball, first pour 2-3 cm of juice, which is left to cool. When it has set, place the slices of boiled egg and the carrot slices on top, then the pieces of meat, garnish with parsley leaves and pour the rest of the juice. Leave to cool for at least six hours, until set.
As you can see, this recipe is as local as possible. And on the table, the coconut meatball with wine is best accompanied with horseradish and vinegar, or horseradish and beets, or pickles, and always with a red wine from Buzau.

Coconut oil is an excellent alternative for sauteing vegetables or even for frying in an oil bath, as it has a higher burning point. In other words, its degradation begins later than in the case of other oils (such as olive).

Replace animal butter with coconut butter. It is much healthier, and the method works great on colder days, because in summer the temperatures rise too much to be able to spread the butter (coconut oil solidifies at less than 24 °). Also, for consumption, try to find a coconut oil as little processed as possible, or prepare it at home .

Video: : Ταϊλανδέζικα κεφτεδάκια του Β