Bake in the oven for eight to 10 minutes, then set aside to cool in the tray. To make the Jaffa filling, mix together the jelly, marmalade and boiling water until the mixture is smooth. Pour into ...

25×30 cm swiss roll tin or oven tray or dish. ... Spoon the coconut filling over the jam and spread it out evenly. ... Bake for 25–30 minutes, or until lightly golden.

Rich, velvety coconut cream adds body and flavor to all sorts of sweet and savory dishes — as well as island-inspired drinks. Jodie Kautzmann is an editor, baker, and confectioner with more than ...

Spoon the beef into a 26cm/10½in round pie dish and brush the rim with egg wash. Top with your pastry. Use a sharp knife to trim away any excess, then press down the edges with a fork to seal.

No-bake coconut treats. These easy-to-make treats consist of four ingredients and don't need baking. To make, combine coconut oil, peanut butter (free of xylitol), rolled oats, and shredded coconut.

Cream butter and sugar. Sift dry ingredients and alternate with buttermilk, adding to creamed mixture. Add eggs, pecans, raisins, coconut and jam.

Ingredients. ¼ cup tikka masala curry paste. 400g can coconut milk. 1 small butternut pumpkin, halved lengthwise and seeds removed. 400g can chopped tomatoes ...

Scatter the coconut on a cookie sheet and roll each log in coconut until fully covered. Wrap logs in parchment or waxed paper and refrigerate until firm, about 45 minutes. 3.

Once the dough is firm, preheat oven to 175C fan-forced (195C conventional) and line an oven tray with baking paper. 9. Lift the coconut slab out of the tin and onto a cutting board.

1. Start by making the flax egg, and set aside.2. Next add together almond butter, molasses, ghee and vanilla in the bowl of a stand mixer. Once combined, add flax egg.3.

Readers of The News & Observer share their family recipes. ... 1 cup coconut; 1 cup jam (any ... pecans, raisins, coconut and jam. Bake in tube pan or 2 loaf pans. Cook about an hour at 350°, or ...