Victoria´s Secret Fantasies Coconut Passion Fragrance Mist, 250 ml

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First halve the tomatoes, place in an oven tray with the olive oil and roast at 180C/350F/gas mark 4 for 2-3 hours or until soft, then puree and set aside. Heat the rapeseed oil in a medium pan over a moderate heat and add the ginger and garlic. Saute gently until they are softened and are beginning to caramelise. First make the pastry. Put the flour, salt and cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs. The super sweet nature of the meringue roulade can sometimes be a little too sweet so a sharp, tangy filling fits perfectly. I adore passion fruit and knew they marry so well with coconut. I like to toast coconut slightly in baking for a more mellow taste - I also use a desiccated coconut from the world foods aisle as the flakes are finer. Once you hit 40, desiccated coconut is no friend of the gaps in your teeth!

Cut a piece of baking parchment big enough to line the inside of the tart. Carefully lay it on the pastry, then fill with baking beans. Place in the oven and bake blind for 12 minutes. Carefully remove the beans and paper and bake for a further 5 minutes, or until the pastry is very lightly golden. Whisk the egg whites until you get stiff peaks. Meanwhile in a small frying pan, toast the coconut until it just starts to turn golden. Remove from the pan as soon as it does as it will keep cooking and easily burns in a hot pan Place the coconut milk, coriander stalks, chillies, lemongrass, shallots, galangal, sugar, lime leaves and garlic in a medium saucepan. Cover with the water and bring to a very gentle simmer. Cover and cook for about 15 minutes. First make the sorbet syrup by bringing the ingredients to the boil, simmering for 3 minutes, then allowing to cool. Refrigerate until needed. Put the coriander, mint, garlic, ginger, chilli, lime juice, honey, salt and drained coconut into a food processor and blend to combine. While the motor is running, drizzle in the oil and blend until finely ground, scraping the sides as necessary.Whisk the syrup and the remaining sorbet ingredients together, place in a freezer-safe tub and mix thoroughly every 60-90 minutes to prevent ice crystals forming, until the sorbet has frozen (this may take several hours).

Add the sugar and egg yolks, then pulse again to combine. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 1 hour. Wash the coriander, remove the leaves, and set them aside. Reserve the stalks. Cut the lemongrass off where the white base ends and discard the tops. Pound the lemongrass stalks until they are split open. Slice the shallots. Peel and cut the galangal into chunks and pound it until it releases a little liquid. Tear the lime leaves into smaller pieces. Slice the mushrooms. Peel and smash the garlic. Remove the cake from the oven, then turn the heat up to 220C/425F/gas mark 7. Spread the coconut mixture gently over the cake. Return it to the oven and bake for a further 5-10 minutes, until the topping is a toasted, deep golden colour. Remove from the oven and cool in its tin. Options: If you don't have passion fruit this can easily be replaced with lemons, limes or oranges!You just make the crust in your food processor or Vitamix and it’s full of macadamia nuts, cashews, unsweetened shredded coconut, almond flour, coconut oil and a touch of maple syrup. Once you press the crust into the bottom of your pan, there is no need to clean out your food processor or blender to make the filling. Don’t you just love when recipes require minimum cleanup?! Step 5 - Slice each cake in half horizontally. Place one on a serving plate and spread some buttercream on top. Then top with some passion fruit curd. Repeat with other layers and then spread buttercream around the cake. Press flaked coconut against butter cream. Store in fridge. Now take the molds and pour boiled milk till each molds fill half. Place the molds into the refrigerator for an hour to set bottom layer properly. In the 10 years since I started blogging, I've had the joy of sharing a few roulade recipes. Its definitely a favourite type of bake for me and somehow they tend to turn out well. I've shared a Toffee & Pecan Roulade and a Gingerbread with Lemon Cream Roulade (Tip: This might be handy for next week's Great British Bake Off!) This week's Great British Bake Off was Dessert Week with the signature bake being a Roulade. This is the meringue version which can be a lot more temperamental than a Swiss Roll, sometimes known as a Roulade. I definitely didn't fancy making a blancmange (Still mentally scarred after tasting it as a child) & knew my schedule for the week didn't allow a melting chocolate dome showstopper. So, roulade it was and a Toasted Coconut & Passion Fruit Roulade at that.

Then it came to my birthday. It came and went and Nina remained silent re my cake. "It's coming...one day," Nina would say and it was almost a year before my next birthday on March 31st 2020 that my 2019 birthday cake arrived. Nina wouldn't tell me what the flavour of cake she was making which worried me somewhat as she loves making unusual cakes like parsley cakes. "Is it a sardine cake?" I asked her. "No, but if I had known that you liked them then I would have made you a sardine cake," she replied. All I knew is that she had made it as per my theme request Stranger Things. I thought that that could cover any cake disasters as well as the tv show. Put about 1 tbsp crust into each baking case or muffin cup. Press into the bottom of the case so that the mixture is compact and holds together. Place in the freezer for 2 hours or more.

Step 1 - Preheat oven to 150C/300F and line 2x 20cm/8inch round tins on the base and sides. Whisk the flour, sugar, baking powder and coconut in the bowl of a mixer fitted with a paddle attachment. Turn on low speed and add the pieces of butter one at a time. In a jug measure the coconut milk, add the lemon juice and then beat in the eggs with a whisk. Add the passionfruit pulp and flavouring to the jug too. Turn over the meringue onto another piece of baking parchment (some of the coconut will fall off) and peel away the cooked paper gently. Using a knife, make an indent about 1cm in, half way through the meringue. This is to help it start to roll more evenly If you want to remove the panna cotta into the plate, just dip the chilled panna cotta molds into the hot water for 4-5 seconds and then turn it into the plate and serve.

Now pour in the remaining half of the butter and buttermilk, and sift in the rest of the flour along with the baking powder and salt. Stir through in the same way. It was as though I had gone to a Pizza Hut or Sizzler buffet and helped myself to the dessert selection putting a bit of everything on a plate. You know how buffet dessert plates are small so you end up cramming together a scoop or square of everything and then the fruit gets a bit of icing on it and the custard or jelly melts onto everything and they're all touching each other? We are now calling it a "Dessert buffet cake!"Gently heat the oil in a wok or saucepan. One by one, take the prawns by the tail and dip them first in the flour, then in the egg, and lastly in the coconut mixture. Pour the batter into the moulds and bake for 15-20 minutes, until a skewer comes out clean. Leave to cool completely before serving. For the praline, place the sugar in a pan over a low heat and leave until all the sugar crystals have completely dissolved. Continue to cook until the liquid has turned a rich brown colour. Add the butter – carefully, as it may spit out at you – wait 10 seconds, then stir it in.