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

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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. 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. 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 a bowl, combine all the crust ingredients and mix with your hands. Adjust the taste with extra ginger, salt and spices. If it is too wet, add more coconut.

Fast Fruit Curd or Butter: I know you may not want to make so many components for one cake but please give this passion fruit curd a try. It's made in the microwave and only takes a few minutes to cook with no tedious stirring. It will look and feel like it won't come together and then by the magic of cooking you'll end up with a divine fruit curd. Use about 75ml mixture for each crepe, and fry in melted butter. Cook until light golden, flipping them once. Mix the coconut and panko with about half the lime zest in a bowl. Lightly beat the egg with the water and a pinch of salt in a separate bowl. Put the flour in a third bowl. Add the coconut oil to the melted chocolate, then add the eggs one by one, beating well after each addition. Fold in the dry ingredients. These are slightly crusty on the outside with a smooth and satisfyingly dense centre – somewhere between a cake and a truffle. Coconut oil, flour and sugar can all be found at natural food stores or online – try to find an extra virgin coconut oil, preferably organic, that is neither hydrogenated nor deodorised, for a natural, subtle flavour.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. Score the kohlrabi with a sharp paring knife and lightly oil and season. Place on a roasting try, spread a generous layer of sambal evenly on top of the kohlrabi and bake for 15-20 minutes at 180C/350F/gas mark 4 until the kohlrabi is just tender. If the sambal looks as though it may begin to burn, cover with foil. Remove from the oven and serve immediately with seasonal greens such as wild garlic. Add the remaining ingredients, then pour the mixture on to a parchment-lined baking sheet, spreading the nuts, curry leaves and seeds out into a single layer. Drømmekage, or "dream cake", is exactly that: a sweet buttery sponge cake topped with caramelised coconut that is both crispy and chewy. If you can't get buttermilk, use 150ml of milk with 1 tsp of lemon juice, and if you can't find vanilla salt, you can make it by combining vanilla pod seeds with sea salt (one pod is enough for 225g salt). The surplus can be stored in an airtight jar with the scraped pod for extra flavour. For the filling, we use raw cashews + coconut milk + coconut oil + maple syrup + vanilla bean paste. Make sure that you soak the cashews in water overnight or at least 4 hours. If you are short on time, you can soak them for 30 minutes – 1 hour in hot water, but the filling might not be as smooth.

Pour the batter into the prepared cake tin and bake for 20 minutes, or until the cake has doubled in size and turned golden and a skewer poked in comes out clean. To make the filling reduce the oven to 160C/320F/gas mark 3. In a large mixing bowl, beat the eggs, lemon zest and maple syrup together for 2 minutes. Gently stir in the cream, then add the lemon juice and the coconut. Add all other ingredients, including a large handful of ice to the shaker, then secure the lid and shake vigorously for 30-40 seconds. Now Divide the milk into another saucepan equal part, add 1 tsp agar agar into the one milk pan mix it till dissolve properly, heat the milk and bring it to the boil. This recipe is a variation on the traditional tom kha. The ingredient list does require a trip to an Asian supermarket, but it is well worth it – using the exact items listed makes the most delicious coconut soup. You can replace the galangal with ginger, which works well but changes the flavour considerably.adaptable– I have plenty of ideas for how to switch things up in this recipe, all detailed in this post 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. 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). A really easy tart with a slight twist to the pastry crust. The combination of passion fruit and coconut is a marriage made in heaven. 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?!