Coconut and white chocolate chip cookies

As I saw these cookies in Donna Hay's website, I immediately knew I would love them! They are so chewy and deliciously soft inside. Enjoy!

Ingredients:

125g butter, chopped
1 cup (220g) white sugar
½ teaspoon vanilla extract
1 egg
1 cup (150g) plain (all-purpose) flour
1 cup (150g) self-raising (self-rising) flour
1 cup (80g) desiccated coconut
100g white chocolate chunks

Preheat oven to 180ºC (355ºF). Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-raising flours and coconut and mix with a butter knife until a soft dough forms. Add the chocolate. Using your hands, mould 2 tablespoons of cookie mixture into a flat round. Place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture. Bake for 10 minutes or until light golden. Allow to cool on trays.

Almond and coconut truffles

I had found a little note with this recipe lost in the middle of my recipe book, and so I couldn't remember where exactly it was from! These little almond and coconut truffles are delicious anyway, and quite easy to make.

Ingredients:

160 gr. almonds peeled and crushed
90 gr. sugar
1 egg yolk
2 tsp. cream
100 gr. shredded desiccated coconut

Mix all ingredients in a bowl until you get a dough which is firm. If you find it dry, add another tablespoon of cream. Pour some sugar onto a plate and with your hands mold small balls and then roll them in the sugar. Place them in paper liners and chill until ready to serve.

Caldo verde

Caldo verde is a very Portuguese soup and probably one of the most traditional dishes, which can be found in any typical or small restaurant in the country. It is best served in winter, and its gentle taste is delicious with a slice of chourizo.


Ingredients:
 
2.2 lbs potatoes
4 onions
Salt to taste
1/2 pound (250 gr.) kale
Thin slices of chorizo ​​to taste
1 heaped tablespoon of olive oil

Remove the skin of potatoes and onions and place them in a large pan, cut into halves and covered with water. Let them boil and cook till tender. When ready, blend them into puree. Wash and cut the kale to very tiny and fine strips. Add them to soup and stir wells. Season with salt and olive oil and cook until they are soft for 10-15 minutes. Serve them in little bowls and garnish with a slice of chourizo in each bowl. Serve hot.