Coconut Cream Pie Filling

Did you guys get what you wanted for Christmas? 

I did. 

Well, I didn't get the peace on earth, love for all mankind or an end to world hunger, but I did get a Kindle Paperwhite e-reader with sleek black leather cover.

Unlike my previous Kindle, this one has a built-in light and it's just the perfect device for gazing at the latest Telesa cover-art. 

What I mean, is that it's the perfect device for reading the latest release from the talented Lani Wendt Young.

That's if you can tear your eyes away from the awfully distracting cover-art. I mean, really. Those biceps. That chest. The tattoo. Oh, right, the book.

Just before Christmas, Lani released a special edition of her Telesa novel. Along with Telesa: The Covenant Keeper, this special edition is packed with lots of reader extras such as: 'I am Daniel Tahi' - A novella that speaks from Daniel's perspective; Leila's Love Poem; Character Interviews; and articles about Samoa and Samoan culture.

AND also included in the special edition are five recipes from yours truly, including the one below.

Coconut Cream Pie Filling

(for a 9 inch (23 cm) round or 8 inch (20 cm) square pie)

½ cup flour

¾ cup sugar

¼ teaspoon salt

1 cup + 2 cups milk

4 large egg yolks

1½ teaspoons vanilla essence

1¼ cup flaked coconut

Meringue Topping:

4 egg whites

¼ cup sugar

¼ cup flaked coconut

In a saucepan, whisk together the flour, sugar, salt and 1 cup of milk until smooth. Stirring constantly, heat it until bubbles form around the edges, then gradually whisk in the remaining 2 cups of milk. Cook over medium-high heat, stirring constantly, until it’s like a thick, white sauce. Turn the heat off.

In a small bowl, beat the egg yolks with a fork. Add a quarter cup of the sauce and mix well. Add another quarter cup and mix again. Pour the warmed egg yolks into the saucepan and heat, whisking constantly, until the mixture has thickened. Cook for two minutes more while stirring. Remove from the heat and keep warm, stirring occasionally so that a  film doesn’t form on the top.

Preheat the oven to 190°C (375°F).

Meringue Topping: Beat the egg whites and sugar until stiff, but not dry.

Assemble the pie by pouring the warm filling into the baked pie crust. Top with the meringue (you may not need all of it), sealing to the edges of the crust. Sprinkle with flaked coconut. Bake for 10-15 minutes until the meringue is light golden brown. Cool on a wire rack for an hour and then chill for several hours or overnight before serving.

Enjoy the pie, and don't forget to purchase your special edition of Telesa for an entertaining holiday read. 

And enjoy the cover-art. Did someone say that Leila was on there? I didn't notice. she must be standing in the shadows of Daniel's awesomeness. I mean, just look at those arms, that chest, the tattoos...

Cyclone Evan - Help!

I try not to post non-food related issues up on this blog because, well, the thing is called SamoaFood.com. But I'm making an exception today because Samoa needs your help.

Imagine that the week before Christmas, everything you've ever owned is suddenly blown away. Literally.

And you're left with just the clothes on your back.

This is exactly what happened to people in Samoa when Cyclone Evan raged through. Five thousand have lost their homes and all their belongings and with Christmas just around the corner, there really isn't much to be merry about. 

Photo credit: Samoan Observer

Now I've never asked you guys for anything. Ever. But I'm asking now on behalf of the victims of Cyclone Evan to please help out in any way you can.

Red Cross, ADRA and Caritas are collecting donations and you can be sure that they will be put to good use because these people are on the ground providing relief right now.

If you belong to a church or sports organisation, please consider putting together either a monetary donation or even a container-load of goods to send over. The priorities for relief in the shelters are food, drinking water and water for the toilets. If you're not sure how you can help,call your folks in Samoa and ask what they need or simply donate to the charities up above.

Remember folks, it's Christmas time. A time for giving. So please give generously. 

Photo credit: Samoan Observer

Pinati's needs a baker

Pinati's is a Samoan food institution. Everyone in my parent's generation remembers his restaurant. It was one of the best places in its day for good-priced, generous servings of hot, filling, delicious food. My grandmother used to fofo (massage for healing) the original Pinati when he accidentally doused himself in hot oil. Twice. 

Anyway, the restaurant extended to New Zealand as a bakery and now, they need a baker to make all those yummy Samoan snacks. I think this would be a fantastic place to work. If you're an island baker in Auckland, why don't you apply?

Here's the ad from the New Zealand Herald:

BAKER-POLYNESIAN

9017724_1

Auckland City

 

Full Time

BAKER-POLYNESIAN Food Pinati's is a leading Polynesian Restaurant located in otahuhu....

BAKER-POLYNESIAN Food Pinati's is a leading Polynesian Restaurant located in otahuhu. The company serves authentic Polynesian dishes and baked goods to the broad polynesian community. We currently have a bakers position available for a suitable person experienced in hand making Polynesian foods. The successful apllicant must have at least three years experience in making polynesian food such as Keke Pua'a, Pani Siamani, Pani Keke, Fa'a ausi, Masi saiga, Masi popo. Must also have a food hygiene certificate and ability to manage staff. applications in writing to pahleong@gmail.com