Innholdsfortegnelse for November 2016 i Super Food Ideas

No matter how much you plan your life — from batch cooking base ingredients on Sunday so dinner’s a snap during the week to ironing all the school uniforms as soon as they’re washed — there’s really nothing you can do to prepare for an unexpected illness. A few weeks ago I found myself in this exact situation, except that I hadn’t batch cooked or ironed anything. That Sunday, when I could have been ‘batching’, I was lying in bed shivering and aching, and any time I might have had for ironing was spent at a school working bee. So I was in no way ready when, what started out as a nasty flu, ended up with me in hospital for a week with pneumonia. But it turns out there…

Globe artichokes This beautiful-looking vegetable might be a labour of love, but they’re well worth the effort. Made up of several layers, the soft ends of the inner leaves and the heart can be eaten, however the tougher outside leaves and central choke cannot. TO STORE: Globe artichokes are best eaten on the day they are bought, but will keep in a plastic bag in the crisper section of the fridge for up to two days. PERFECT PARTNERS: Tomato, basil, white wine, lemon, capers, chicken, lamb, parmesan cheese, parsley, bacon. QUICK IDEA: Brush prepared artichokes with extra virgin olive oil and cook on a chargrill pan or barbecue until just tender. Toss with extra oil, sliced chilli, crushed garlic, lemon juice, chopped dill and toasted pecans. Serve sprinkled with fetta…

1 Green Valley Spanish Black Olives, 375g, $3 These olives have a rich nutty taste and are less bitter than green varieties, so they’re great to throw into dishes and sauces to add flavour. They also have a firm texture, so you can slice them up to use as a pizza topping. 2 Macro Organic Greek Pitted Kalamata Olives, 350g, $2.49 Pitted for your convenience, these olives are ideal added to a Greek salad, whizzed into a tapenade or used in a crust on a rack of lamb. They have a strong, robust flavour and the perfect amount of saltiness. 3 Sandhurst Pitted Green Olives, 350g, $2.86 We first noticed their clean green colour, but it was the slightly salty flavour and crisp texture that really won us over. They’re…

“Organisation is key! I usually have everything prepped the night before ready for the next morning - kids’ clothes laid out, bags packed and the ingredients for my breakfast smoothie ready in the fridge.” Carly Van Den Bulk “When I have a very early start at work, both kids get to sleep in their day care clothes so it is one less thing to do in the morning.” Sarah Carruthers “I do a few loads of washing during the week, so it doesn’t pile up for the weekend. We can only do so much, so don’t be too hard on yourself if your house is messy.” Belinda Urbani “I get a cleaner to come in once a fortnight to help vacuum, mop the floors, change the sheets, wipe down the…

FRYING PAN PESTO PASTA SERVES 4 PREP 15 MINUTES COOK 15 MINUTES 600g packet beef ravioli 1 tablespoon extra virgin olive oil 1 small red onion, halved, thinly sliced 3 shortcut bacon rashers, trimmed, sliced 150g green beans, trimmed, halved diagonally 375g cherry tomatoes, halved 1½ cups baby spinach Spinach and Pistachio Pesto ¼ cup pistachio kernels, toasted 1½ cups baby spinach ½ cup fresh basil leaves, plus extra to serve 1 tablespoon lemon juice 1 garlic clove, quartered ¹/ ³ cup finely grated parmesan ¼ cup extra virgin olive oil 1 Make Spinach and Pistachio Pesto Place pistachio kernels, spinach, basil, lemon juice, garlic and parmesan in the bowl of a small food processor. Process until mixture is finely chopped. Add ½ the oil. Process until combined. Add remaining…

ASIAN BARBECUE IS MY SPECIALITY Nothing beats the smell of Asian marinades and sauces sizzling on the barbecue, and the smoky flavour it adds to dishes is simply divine. Just be warned, when you’re cooking this feast you’ll have all the neighbours peering over the fence hoping for a taste test, so double the quantities just in case. I guess that’s the beauty of the barbie – it’s easy to feed a crowd! »» Nagi says: Skirt steak is prized for its flavour and great value for money. It’s best marinated and cooked quickly at a high temperature to get a gorgeous crust while keeping it tender inside. My key tips? Make sure you cut it across the grain, so every single bite is as beautifully tender as the next!…

GRILLED CORN TWO WAYS SERVES 8 PREP 20 MINUTES (PLUS 30 MINUTES STANDING) COOK 20 MINUTES YOU’LL NEED UNWAXED KITCHEN STRING. 8 whole corn cobs in husks Whipped Maple and Bacon Butter 2 teaspoons extra virgin olive oil 2 shortcut bacon rashers, finely chopped 100g butter, softened 1 tablespoon maple syrup Smoked paprika, to serve Sour Cream and Onion Topping 2 tablespoons extra virgin olive oil 2 tablespoons panko breadcrumbs ½ cup sour cream 1 tablespoon French onion soup mix 1 Peel back husks on corn cobs. Remove silk and discard. Peel husks back again to cover the corn. Place in a large bowl. Cover with water and set aside for 30 minutes to soak. 2 Meanwhile, make Whipped Maple and Bacon Butter Heat oil in a small frying pan…

FRESH LEMON-LIMEADE SERVES 8 PREP 10 MINUTES (PLUS 2 HOURS REFRIGERATION) 1¼ cups lemon juice ½ cup lime juice 1½ cups caster sugar 1½ cups boiling water 4 cups cold water Ice-cubes, lemon and lime slices to serve 1 Combine lemon juice, lime juice, sugar and boiling water in a large jug. Stir well to combine and dissolve sugar. Add cold water. Stir to combine. Refrigerate for 2 hours or until cold. 2 Serve with ice-cubes, and lemon and lime slices. RASPBERRY VANILLA FIZZ SERVES 8 PREP 10 MINUTES 2 cups fresh or frozen (thawed) raspberries, plus extra to serve ½ cup caster sugar 1 vanilla bean, split 1½ cups chilled cranberry juice 3 cups chilled soda water Ice-cubes, to serve 1 Using a blender, blend raspberries and sugar together…

MINI PIZZAS TWO WAYS MAKES 12 PREP 35 MINUTES COOK 40 MINUTES 2¾ cups plain flour, plus extra for dusting 2 x 7g sachets dry yeast ½ teaspoon caster sugar ¹/ ³ cup extra virgin olive oil Bruschetta Pizzas (for 6 pizzas) ²/ ³ cup pizza sauce 1 cup grated mozzarella ½ small red onion, thinly sliced ²/ ³ cup pitted kalamata olives 6 bocconcini, sliced ½ x 400g punnet tomato medley, sliced ¼ cup basil pesto 2 teaspoons white balsamic vinegar Fresh oregano sprigs, to serve Spicy Sausage Pizzas (for 6 pizzas) ²/ ³ cup pizza sauce 1 cup grated mozzarella ½ x 285g jar piquillo peppers, drained, sliced ½ small red onion, thinly sliced 3 raw chorizo sausages 1 Preheat oven to 220°C/200°C fan-forced. Line 4 large baking…

‘We used to love it when my grandma, Doreen, made this lemon meringue pie, usually for special occasions. Until recently, my siblings and I thought the recipe belonged to her. However, my mum, Geraldine, told me that it had actually come from my grandma’s sister, Claire. After the Second World War, Claire met a US serviceman called Claude. They married and moved to America. On Claire’s first visit back to Australia, my grandma asked her to make something American, so she cooked this. She shared the recipe with my grandma, who passed it on to Mum. There’s a funny family story about this pie. We’d had the pie for dessert after lunch and my brother, Ben, who was returning to boarding school the next day, asked if he could take…

VEGAN AND GLUTEN-FREE CAESAR SALAD SERVES 4 PREP 30 MINUTES COOK 15 MINUTES 125g can chickpeas Pinch of garlic powder 1 teaspoon gluten-free Dijon mustard 2 teaspoons lemon juice ½ cup sunflower oil 6 small chat potatoes, thinly sliced 2 tablespoons extra virgin olive oil ½ teaspoon finely chopped fresh rosemary leaves ½ teaspoon finely grated lemon rind 2 cos lettuce hearts, leaves separated 1 large avocado, halved, cut into thin wedges ‘Facon’ 1 tablespoon gluten-free tamari 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon onion powder 1 tablespoon maple syrup ½ cup coconut flakes 1 Drain chickpeas, reserving liquid. Place garlic powder, mustard, lemon juice, 6 chickpeas and 2 tablespoons reserved chickpea liquid in a small food processor (see Claire’s tips). Process until smooth. With the motor…

SIDES, STARTERS & SALADS CHICKEN & DUCK SOMETHING EXTRA FISH & SEAFOOD BEEF, PORK & LAMB VEGETARIAN COVER RECIPE SWEETS…

Green onions Sometimes labelled shallots, this member of the onion family can be added to so many dishes for its flavour and bright colour. Store in a plastic bag in the crisper section of your fridge for up to a week. PERFECT PARTNERS: Bacon, fish, potato, peas, tomato, chicken, beef, ginger. QUICK IDEA: Combine thinly sliced green onion, grated ginger, soy, rice wine vinegar and sesame oil for a quick dipping sauce. Cherries Wonderful in sweet dishes such as tarts, meringues and pies, cherries also make a lovely addition to cocktails and savoury salads. Select cherries with green stems still attached; they should look plump with shiny skin. Store in a plastic bag in the fridge for up to four days. PERFECT PARTNERS: Dark chocolate, goat’s cheese, roast turkey, roast…

Eat the rainbow Red fruit and vegetables are coloured by a natural plant pigment called lycopene. This powerful antioxidant helps keep our heart healthy and can reduce the risk of cancer. Purple and blue fruit and vegetables get their colour from the plant pigment anthocyanin, which helps reduce the risk of cancer, stroke and heart disease, and protects cells from damage. Orange and yellow fruit and vegetables contain a micronutrient called betacarotene, which is converted into vitamin A. Vitamin A helps maintain a healthy immune system. Green vegetables contain a range of phytochemicals, all of which have anti-cancer properties. Leafy greens are also an excellent source of folate. DID YOU KNOW? 612 of November is Australian Food Safety Week.* It's now in its 20th year. The theme for 2016 is…

To achieve the one hour prep time, cook the potatoes and lentils on the stovetop. At the same time, cook the chicken, pumpkin and beetroot together in the oven. When they’re finished, remove from the oven and add the tomatoes. Voilà ! SWEET ROAST PUMPKIN PREP 5 MINUTES COOK 40 MINUTES 1.25kg Kent pumpkin 3 large sprigs fresh thyme 2 garlic cloves, unpeeled 1 tablespoon maple syrup 1 tablespoon extra virgin olive oil 1 Preheat oven to 220°C/200°C fan-forced. Line a small roasting pan with baking paper. 2 Scoop seeds from pumpkin and discard. Place pumpkin in prepared pan. Top with thyme and garlic. Drizzle with maple syrup and oil. Season well with salt and pepper. Roast for 40 minutes or until pumpkin is just tender. Set aside to cool…

Get ahead: + FOR MONDAY’S DINNER: Prepare silverbeet for the Silverbeet and Dukkah Baked Eggs, right. Store in an airtight container for up to 2 days. + FOR TUESDAY’S DINNER: Make Miso Glazed Chicken with Noodle Salad, p38 , to the end of step 1. Cover. Refrigerate for up to 2 days. Prepare carrot, zucchini and bean sprouts. Store in an airtight container in the fridge for up to 1 day. + FOR THURSDAY’S DINNER: Make Tandoori Lamb Chops with Melon Sambal, p40 , to the end of step 1. Refrigerate for up to 2 days. MEAT- FREE MONDAY EGGS ARE THE PERFECT PROTEIN FOR AN EASY VEGETARIAN DINNER SILVERBEET AND DUKKAH BAKED EGGS SERVES 4 PREP 10 MINUTES COOK 25 MINUTES 1 tablespoon extra virgin olive oil…

»» Pesto is a winner with kids, and can be varied using different herbs, nuts or seeds. Combined with chicken, pumpkin and broccoli it makes a meal sure to please the whole family. CHICKEN AND PESTO SPAGHETTI SERVES 2 ADULTS, 2-4 TODDLERS, 1-2 BABIES PREP 15 MINUTES COOK 40-55 MINUTES ½ butternut pumpkin, peeled, seeded, cut into 1cm pieces 2 teaspoons olive oil 300g chicken breast fillet, fat trimmed 300g wholemeal spaghetti (see notes) 1½ cups chopped broccoli florets ¼ cup pine nuts, toasted, to serve (optional) Fresh basil leaves, to serve (optional) Basil Pesto 1 cup firmly packed fresh basil leaves ½ cup extra virgin olive oil ¹/ ³ cup pine nuts (see notes) ½-1 garlic clove, crushed ¾ cup finely grated parmesan (see notes) 1 Make Basil Pesto…

TOMATO, CAPSICUM AND CHILLI SALAD SERVES 6 PREP 10 MINUTES COOK 10 MINUTES 1 small red capsicum 4 medium vine-ripened tomatoes 750g heirloom tomatoes, sliced 250g cocktail truss tomatoes, quartered 100g grape tomatoes, halved ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 1 large red chilli, seeded, finely chopped ½ small red onion, finely diced 1 tablespoon finely chopped fresh mint leaves 1 sourdough baguette, thinly sliced, chargrilled, to serve 1 Quarter capsicum. Remove and discard seeds and membranes. 2 Heat a chargrill pan or barbecue grill on high heat. Cook capsicum for 4 to 5 minutes each side or until tender and skin is blistered and blackened. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes. 3…

ROCKET PESTO, HALOUMI AND PROSCIUTTO BRUSCHETTA MAKES 8 PREP 15 MINUTES COOK 20 MINUTES 80g baby rocket ¼ cup fresh basil leaves ¼ cup grated parmesan 1 garlic clove, quartered 2 tablespoons pine nuts, toasted ¾ cup extra virgin olive oil 8 slices sourdough 250g haloumi, cut into 16 slices 8 slices prosciutto Extra small baby rocket leaves, to serve 1 Place rocket, basil, parmesan, garlic and pine nuts in a small food processor. Process until finely chopped. With motor operating, gradually add ½ cup oil in a slow, steady stream until mixture is well combined. Season with salt and pepper. Transfer to a bowl. Cover surface with plastic wrap. 2 Heat a chargrill pan over medium-high heat. Brush both sides of bread with 2 tablespoons of the remaining oil.…

BARBECUED LAMB CUTLETS WITH TWO SALSAS SERVES 8 PREP 25 MINUTES (PLUS 2 HOURS MARINATING) COOK 45 MINUTES 24 lamb cutlets, trimmed 2 tablespoons extra virgin olive oil 2 tablespoons roughly chopped fresh oregano Eggplant and Tomato Salsa 2 tablespoons extra virgin olive oil 1 red onion, finely chopped 1 medium eggplant, finely chopped 1 large red capsicum, finely chopped 1 garlic clove, crushed 400g can diced tomatoes 2 teaspoons red wine vinegar 2 tablespoons chopped fresh basil leaves Green Olive and Caper Salsa 230g jar pitted green Sicilian olives, drained, roughly chopped 1 tablespoon drained capers, roughly chopped 1 garlic clove, crushed 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil ¼ cup roughly chopped fresh flat-leaf parsley 1 Place lamb in a large, shallow glass or ceramic…

LITTLE ORANGE POLENTA CAKES MAKES 12 PREP 15 MINUTES (PLUS COOLING) COOK 20 MINUTES THESE CAKES ARE BEST MADE ON DAY OF SERVING. 1 cup self-raising flour ½ cup polenta ¹/ ³ cup extra virgin olive oil (see Kim’s tips) ¹/ ³ cup maple syrup, plus extra to serve 1 tablespoon finely grated orange rind ¹/ ³ cup orange juice 2 eggs 80g packet pistachio kernels 2 small oranges (see Kim’s tips) 1 Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole (¹/ ³ -cup-capacity) muffin pan. 2 Place flour, polenta, oil, maple syrup, orange rind, orange juice, eggs and pistachios in a food processor. Process until pistachios are finely chopped and mixture is well combined. Divide mixture evenly among holes in prepared pan. 3 Peel and thinly slice oranges into…

Easy does it You’ll never run out of yogurt again with an EasiYo Yogurt Maker, $24.99, and sachets, $4.99. Free from artificial colours and preservatives, each sachet makes one kilo of yogurt and there is a wide variety of flavours to choose from, including natural, caramel and fruit. Available from Coles and Woolworths. Moo-over, cow Endorsed by the Australian Certified Organic body, Australia’s Own Organic Almond Milk, $4.26, is made with organic almonds and contains no added cane sugar, lactose, gluten or soy, so it’s the perfect dairy alternative for your cereal, smoothies and desserts. Visit australiasownorganic.com.au. Made for melting Home-style burgers get a sophisticated makeover with the addition of the new Castello Burger Blue, $7.99 for five slices. This popular mild Danish blue cheese has a rich, creamy flavour…

“IT WAS SUPER DELICIOUS BUT SO EASY, TOO!” One-pan fan When I saw the recipe for the One-pan Yellow Pork Curry with Coconut Rice (August 2016, p28) I just had to try it. Not only was it super delicious but so easy, too. What’s not to love? Thank you Super Food Ideas. Bernadette Hendry, via Facebook Ed says: Thanks for the delish pic! STICKY WITH IT The Sticky Vietnamese Chicken Wings with Spicy Mint Sauce (September 2016, p76) was so yummy and such a great recipe! The marinade gave it a delicious flavour with a great chilli hit. It was so easy to make and definitely a crowd favourite. I’ve already got another batch lined up to make this weekend! Linda Anderson, via instagram Kick a winner! I…

1 Pantry staple Our secret weapon in the pantry when there’s no time to shop, Mutti Polpa Finely Chopped Tomatoes, $1.59, are canned within hours of being harvested and have the same rich flavour and brightness as fresh tomatoes. Use them to make a quick pasta sauce on a busy work night or on a pizza base to feed unexpected guests on the weekend. Available from Coles and Woolworths. 2 Speedy starter Guests are arriving but there’s still nothing on the plate? Pop a few Woolworths Macaroni Cheese Balls and Chicken & Mushroom Arancini, into the oven. Ready in 12 minutes, serve them with store-bought salsa and aioli for an effortless starter. And at $5 a pack, they’re an absolute steal! Find them at Woolworths. 3 Better bacon We love…

5 tips for... an organised household 1 BE THE BOSS Running a household is a full-time job which takes plenty of skill, time and effort. If you think of your household as a company and you the Chief Executive, then you might begin to tackle home tasks with a greater sense of importance and pride. 2 DO THE WORST FIRST Attack the one thing you dread the most. Is it laundry? Start a load of washing first thing and then put away clean clothes in the evening. If you jump on it right away, the weight will be off your shoulders for the rest of the day. 3 LOOK FOR THE SILVER LINING Most of us can find at least one task we enjoy – maybe it’s preparing the evening…

BIG BLUE BARBIE BURGER MAKES 2 PREP 5 MINUTES COOK 10 MINUTES 2 large flat mushrooms, stalk removed 1 red capsicum, thickly sliced 1 zucchini, trimmed, sliced lengthways Olive oil cooking spray 2 slices Castello ®  Burger Blue 2 large hamburger rolls, split ½ cup basil pesto, plus extra to serve 1 cup loosely packed baby spinach 1 Preheat a barbecue grill or chargrill pan on high heat. Lightly spray mushrooms, capsicum and zucchini with oil. Cook mushrooms, stalk-side up, and capsicum for 3 minutes. Turn over mushrooms and capsicum. Add zucchini. Cook, turning zucchini halfway through, for 3 minutes or until vegetables are tender and charred. Transfer capsicum and zucchini to a plate. Cover to keep warm. 2 Place the Castello® Burger Blue on mushrooms. Cook for 1…

CHICKEN, SQUASH AND CORIANDER PILAF SERVES 4 PREP 15 MINUTES (PLUS 5 MINUTES STANDING) COOK 25 MINUTES 1 cup basmati rice 1 brown onion, quartered 2cm piece fresh ginger, peeled 2 garlic cloves 1 teaspoon ground cumin 2 teaspoons ground coriander 20g butter ¹/ ³ cup extra virgin olive oil 250g yellow squash, sliced 1½ cups chicken stock (see note) 1 barbecue chicken (see note) ¼ cup flaked almonds ½ bunch fresh coriander, leaves picked 1 Place rice in a sieve. Rinse under cold running water until water runs clear. 2 Place onion in a food processor with ginger, garlic, cumin and ground coriander. Process until onion is finely chopped. 3 Heat butter and ½ the oil in a large frying pan over medium-low heat. Add onion mixture. Cook, stirring,…

SINCE THE 1990S, FREEDOM FOODS HAS BEEN A LEADER IN THE MOVEMENT TO CREATE GREAT-TASTING AND NUTRITIOUS FOODS. When making choices about which foods to eat for a healthy diet, it's important to know what they're made of and where the ingredients come from. Freedom Foods aims to take the guesswork out of this process by working closely with Australian farmers to ensure its products are made from locally sourced produce of the highest quality. The team at Freedom Foods would like to introduce you to your local health food aisle with a range of foods and beverages that are not just good for you, but taste delicious, too. HEALTHY EATING MADE EASY With more than 30 different products, Freedom Foods has something to get you going at all times…

»» Will and Steve say: This is where it all began. It was the first dish we cooked on national TV and over a million people tuned in to see us do it. The humble scotch egg, as Colin Fassnidge put it, is definitely a dish we are proud of. We’d even go as far as to say it’s our signature. What surprised us most of all was the little food revolution that happened after the scotch egg episode went to air. After eight years in Australia and not one single glimpse of a scotch egg, all of a sudden, they were popping up on menus everywhere. THE SCOTCH EGG MAKES 8 PREP 45 MINUTES (PLUS 1 HOUR REFRIGERATION AND COOLING) COOK 25 MINUTES 700g pork mince (see notes) 2…

SPRING MAC ’N’ CHEESE SERVES 6 (AS A SIDE) PREP 15 MINUTES COOK 35 MINUTES 2 cups dried elbow macaroni 1 tablespoon extra virgin olive oil 4 green onions, sliced 2 garlic cloves, crushed 1 large bunch English spinach, trimmed, roughly shredded 1½ cups plain Greek-style yoghurt 2 tablespoons plain flour 1 tablespoon finely grated lemon rind ¼ cup roughly chopped fresh dill, plus extra to serve ½ cup grated tasty cheese ¼ cup grated parmesan 1 Preheat oven to 190°C/170°C fan-forced. 2 Cook pasta in a large saucepan of boiling water, following packet directions until tender. Drain well. Return to pan. 3 Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion for 2 minutes or until just starting to soften. Add garlic. Cook for 1…

CHOC-PEANUT ICE-CREAM SLAB WITH CARAMEL SAUCE SERVES 30 PREP 20 MINUTES (PLUS 40 MINUTES STANDING AND 4 HOURS FREEZING) COOK 10 MINUTES 250g packet choc ripple biscuits 75g butter, melted 4 litres vanilla ice-cream ²/ ³ cup crunchy peanut butter 2 litres chocolate ice-cream Caramel Sauce 100g butter, chopped 1¼ cups brown sugar 1½ cups thickened cream 1 Grease a 7cm-deep, 30cm x 37cm metal roasting pan. Line base and sides with baking paper, extending paper 2cm above edges. 2 Using a food processor, process biscuits until finely chopped. Add butter. Process until combined. Reserve 2 tablespoons of mixture. Press remaining mixture evenly over the base of prepared pan. Freeze. 3 Meanwhile, place ½ the vanilla ice-cream in a large bowl. Set aside for 10 minutes to soften (ice-cream should…

MINI CUPCAKE PINEAPPLES MAKES 48 PREP 30 MINUTES (PLUS COOLING) COOK 25 MINUTES YOU’LL NEED A 7MM STAR PIPING NOZZLE FOR THIS RECIPE. 227g can pineapple chunks in juice 2 cups self-raising flour ½ cup desiccated coconut ½ cup caster sugar ¼ cup milk 2 eggs, lightly beaten 125g butter, melted, cooled ½ teaspoon coconut essence 48 spearmint leaves (see Claire’s tips) Pineapple Jelly Icing 250g unsalted butter, softened 3 cups icing sugar mixture 85g packet pineapple jelly crystals 2 tablespoons milk 1 Preheat oven to 180°C/160°C fan-forced. Line 4 x 12-hole (1½-tablespoon-capacity) mini muffin pans with paper cases. 2 Place the undrained pineapple in a small food processor. Process until almost smooth. 3 Place flour, coconut and caster sugar in a large bowl. Stir to combine. Make a well.…