Copyright © 2017 Real Food.Simple Knafeh Page 1 of 2 KNAFEH (‘KA-NA-FEH’) Servings 16 | Prep Time 10 mins | Total Time 30 mins INGREDIENTS • 500ml Full Cream Milk* • 300 ml Lactose Free Full Fat Cream • 175g Caster Sugar • 60g Corn Flour (ensure Gluten Free!) • 100g Brazil Nuts (For low-FODMAP otherwise you can use Pistachios**) • 85g Shredded Coconut • 20ml Rose Water • 1 teaspoon Cinnamon (optional) • 1 teaspoon Nutmeg (optional) CONVENTIONAL METHOD 1. Add 250ml milk and the cornflour to a mixing bowl and whisk together until the cornflour is completely dissolved. 2. Pour the milk and cornflour mixture into a medium sized saucepan. Add the cream, sugar, rosewater, nutmeg and cinnamon (if using) and the remaining 250ml of milk. 3. Heat the saucepan over medium-high heat (not high heat as this will cause the ingredients to burn!), and stir the mixture in the saucepan constantly until the mixture thickens and bubbles start forming. This may take 15-20 minutes. Take the saucepan off the heat as soon as the mixture looks like a ‘soft cloud’. 4. Pour the mixture into a serving dish and let the custard cool. 5. Preheat the oven to 150C and line a baking tray with baking paper. Place the coconut on the tray and toast for about 5-10 minutes. Make sure you keep a close eye on it as the coconut can burn quickly. 6. Meanwhile, crush the nuts. You can do this either by using a chef's large bladed knife, then carefully rock the blade across nuts until pieces are the desired size. Or you can use a food processor. 7. Once the coconut is toasted, sprinkle it over the top of the custard, then sprinkle the crushed nuts on top. You can either serve the Knafeh straight away, or you can place it in the fridge for an hour or two before and serve the dish cold.

KNAFEH (‘KA-NA-FEH’) - WordPress.com · 2017-04-15 · KNAFEH (‘KA-NA-FEH’) Servings 16 | Prep Time 10 mins | Total Time 30 mins ... THERMOMIX METHOD 1. ... Microsoft Word

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KNAFEH(‘KA-NA-FEH’)Servings16|PrepTime10mins|TotalTime30mins

INGREDIENTS

• 500mlFullCreamMilk*• 300mlLactoseFreeFullFatCream• 175gCasterSugar• 60gCornFlour(ensureGlutenFree!)• 100gBrazilNuts(Forlow-FODMAPotherwiseyoucanusePistachios**)• 85gShreddedCoconut• 20mlRoseWater• 1teaspoonCinnamon(optional)• 1teaspoonNutmeg(optional)

CONVENTIONALMETHOD

1. Add 250ml milk and the cornflour to a mixing bowl and whisk together until the cornflour iscompletelydissolved.

2. Pourthemilkandcornflourmixtureintoamediumsizedsaucepan.Addthecream,sugar,rosewater,nutmegandcinnamon(ifusing)andtheremaining250mlofmilk.

3. Heatthesaucepanovermedium-highheat(nothighheatasthiswillcausetheingredientstoburn!),andstirthemixtureinthesaucepanconstantlyuntilthemixturethickensandbubblesstartforming.Thismaytake15-20minutes.Takethesaucepanofftheheatassoonasthemixturelookslikea‘softcloud’.

4. Pourthemixtureintoaservingdishandletthecustardcool.5. Preheattheovento150Candlineabakingtraywithbakingpaper.Placethecoconutonthetrayand

toastforabout5-10minutes.Makesureyoukeepacloseeyeonitasthecoconutcanburnquickly.6. Meanwhile,crushthenuts.Youcandothiseitherbyusingachef'slargebladedknife,thencarefully

rockthebladeacrossnutsuntilpiecesarethedesiredsize.Oryoucanuseafoodprocessor.7. Oncethecoconutistoasted,sprinkleitoverthetopofthecustard,thensprinklethecrushednuts

ontop.YoucaneitherservetheKnafehstraightaway,oryoucanplaceitinthefridgeforanhourortwobeforeandservethedishcold.

THERMOMIXMETHOD

1. Addthebrazilnuts(orpistachios**ifusing)tobowlandprocesson1sec/Turbothensetaside.2. Addthemilk,cream,cornflour,sugar,rosewater,nutmegandcinnamon(ifusing).Cookfor11mins

/90C/speed43. Pourthemixtureintoaservingdishandletthecustardcool.4. Preheattheovento150Candlineabakingtraywithbakingpaper.Placethecoconutonthetrayand

toastforabout5-10minutes.Makesureyoukeepacloseeyeonitasthecoconutcanburnquickly.5. Oncethecoconutistoasted,sprinkleitoverthetopofthecustard,thensprinklethecrushednuts

ontop.YoucaneitherservetheKnafehstraightaway,oryoucanplaceitinthefridgeforanhourortwobeforeandservethedishcold.

Tips:

*Ifyouaresensitivetolactose,youcanuseanalternativelow-FODMAPmilk.

**PistachiosaretraditionallyusedinKnafeh,howevertheyhighFODMAP.Ifyoudonothaveanissuewiththemfeelfreetousethem.IhavesubstitutedwithBrazilNuts.