Comments on: Sharon Galloway’s Coconut Tarts

by: miles

Sat, 07 Jan 2012 20:08:30 +0000

Debbie,
Welcome to the site and thank you for your comment, look forward to hearing how you get on.
Good luck!!

Miles

by: Debbietev

Thu, 05 Jan 2012 21:18:33 +0000

My Grandad used to make these and they were gorge! I’ll give em a bash next week so i will let u know how they turned.

by: miles

Sun, 01 Mar 2009 16:04:35 +0000

Melissa,
Balance is everything, it should be the buzz word in our credit crunch society!!
But yes, you are right it is interesting-in the right hands.

Miles

by: Melissa

Sun, 01 Mar 2009 12:05:27 +0000

Miles,

Yes, creating community in the blogging world could not only be a post topic, but a PhD thesis (and I’m sure has). It’s a fascinating phenomenon as you become interested in people for reasons other than how they look, career status, etc.

And you’re right, Miles — it always seems to be a question of balance, doesn’t it?

:-)

Melissa

by: miles

Sun, 01 Mar 2009 09:08:01 +0000

Melissa,
Thank you for that, I’ve learnt a great deal from you. I feel guilty!!
Wish I had been at that workshop with you, sounds fascinating. People talk of the dangers of spending too much time on the internet and I can see their point but when you become part of a ‘community’ which is as diverse as those which you and I seem to now have then I do believe it is far more rewarding than many would give credit for.
Our sense of community has changed over the years and ironically with the onset of blogs and the likes of Facebook and Myspace we have gone from friends across the street to friends across the oceans. It’s a question of balance, don’t you agree?

Could be a post this one!!

Miles

by: Melissa

Sun, 01 Mar 2009 02:26:47 +0000

Cid, et all — coconut four is wonderful, but it soaks up the liquid in whatever you’re baking so you have to adjust for that. I’m actually going to do a post on teff flour, I just can’t seem to keep up with Miles.

:-)

It’s better not to use all teff in a recipe, I like to make a blend using several flours (and a starch). The ginger rye cake sounds wonderful (I love ginger), but rye is a gluten-containing grain so it’s off the menu for me. Wheat (and derivatives like spelt and kamut), rye, and barley all contain gluten, hence my interest in “alternative” flours.

Miles, I went to a WordPress blogger workshop all day today. It was fascinating — one guy did a whole presentation on the “communities” we create in the blogging world. You would have loved it.

Here’s to community!
Melissa

by: Cid

Sat, 28 Feb 2009 15:41:59 +0000

Melissa,

I’ve not seen any coconut flour in the shops over here but I love the sound of it. As for coconut butter, I be researching that now.

I did see some Teff flour last night in my favourite supermarket ….. I’ve been meaning to ask what the texture is like in cake baking? The Dutch make a ginger rye cake which is incredibly light …. I’ve loved it ever since trying some in Holland many years ago. It’s on the same shelf as the Teff so I’ve presumed there’s no gluten in it, also very inexpensive to buy which is an added bonus.

Cid

by: Cid

Sat, 28 Feb 2009 15:32:15 +0000

Sharon,

‘ send Miles some to try so you can all taste via the great words he writes’ …. we do enough of that already, I’ve gained five pounds just listening to him

Cid

by: Elsie Nean

Sat, 28 Feb 2009 09:05:28 +0000

Sharon,
Thank you for sharing this recipe with us. I have already printed it off for future baking days at the Nean household. I love to bake but many of my recipes have a lot of ingredients. This looks easy and quick to do from the stock cupboard, especially since I do batches of pastry. Great one
Elsie

by: miles

Sat, 28 Feb 2009 07:26:52 +0000

Sharon,
Typical! The minute anything sweet and baked gets mentioned the women get together and cast the boys out to sea

I want a coconut tart and I want one now!

Miles