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Cooking, Recipe and Food Blog

Black Forest Roulade

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This roulade is a more adult version of the classic Jam Roll – cream, kirsch and black cherries make this dish stand out – as does the chocolate sponge. Serve with Single Cream, or on it’s own to really enjoy all the flavours on offer in this dessert
Black Forest
If you don’t want to add the Kirsch or Brandy, you don’t have to – if you can find a flavouring that’s similar, then great, but add only a teaspoon of the Brandy or Kirsch flavouring will be enough.

To Serve 8-10
Sunflower Oil, for greasing
175g Plain Chocolate
5tbsp Kirsch or Brandy
5 Eggs
225g Caster Sugar
Icing Sugar, for dusting
350ml Double Cream
350g Fresh Black Cherries, stoned, or 400g Canned Morello Cherries, drained and stoned

1. Heat the oven to 190c, before greasing and lining a thirty five centimetre by twenty five centimetre Swiss Roll Tin.
2. Break the Chocolate into small pieces and place into a heatproof bowl settled just above a Saucepan of gently boiling water. Add the three tablespoons of the Kirsch to the pan, stir until the mixture is smooth, before removing from the pan and set aside.
3. In a different large heatproof bowl, place the Eggs and Caster Sugar into a set over the same pan – whisk the mixture until very thick, and the whisk leaves a pattern on the surface of the mixture.
4. Remove from the heat, and whisk in with the cooled Chocolate Mixture – spoon it into the prepared tray, and tap the tray lightly to make sure it’s smooth. Bake in the oven for twenty minutes, or until firm to the touch.
5. Remove from the Oven, and turn out onto a sheet of baking paper that’s been dusted with the Icing Sugar. Roll in on itself, and leave until cold.
6. Whip the Double Cream until it forms peaks which are still soft, then stir in the remaining Kirsch. Unroll the Roulade and spread the cream over the surface to about half a centimetre from the edges, scatter the Cherries over the top, and then roll up carefully.

Photo Courtesy of: secretlondon123

One Roll Fruit Pie

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Very simple, fast and sweet, this dish is really easy to make, and looks great after a little practice – and of course, you can never practice too much with desserts!

Rhubarb

Try using soft fruits – such as Rhubarb, Gooseberries and Plums, and make sure that they are trimmed down to get rid of any stalks or leaves to make sure that they are nice and smooth throughout. Personally, I think you can’t go wrong with the different tastes that you get with the Rhubarb, as well as the range of colours that you get.

To Serve 8
175g Plain Flour, plus extra for dusting
100g Butter, diced plus extra for greasing
1tbsp Water
1 Egg, separated
Crushed Sugar Cubes, for sprinkling
600g Prepared Fruit, such as Rhubarb, Gooseberries or Plums
85g Soft Light Brown Sugar
1tbsp Ground Ginger

1. Sift the Flour into a large bowl, before adding the Butter, and rub together with your fingertips to create a mixture similar to Breadcrumbs. At this point, add the Water and mix to form soft dough. Cover and chill in a refrigerator for about thirty minutes.
2. Heat the oven to 200C and grease a baking tray.
3. Roll out the dough on a lightly floured work surface into a circular shape about thirty five centimetres across. Place on the baking tray, and brush with Egg Yolk.
4. In a fresh clean bowl, mix the Fruit with the Brown Sugar and the Ground Ginger, and pile into the centre of the Pastry. Fold the edges of the pastry in all the way around, and brush the top surface with the Egg White, and then sprinkle with the Crushed Sugar Cube.
5. Bake in the oven for thirty five minutes, or until golden brown. Serve warm.

Photo Courtesy of: garryknight

Home Made Spring Rolls

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Spring RollsIf you like your Chinese food like I do, you’ll love these Spring Rolls. Fresh, crispy and less fatty than the ones you can get from a take-away, but still taste great. You can chance some of the ingredients if you want to make them closer to what you want, but I’m a massive fan of these as they are.

They’re great as a starter, party food, or as a side dish to a wide range of meals. Sadly, they can’t be frozen, but you can just adjust the quantities to make a smaller amount (even though you’ll still want more!)

To make 48

6 medium fresh onions, thinly sliced

1 ½ tbsp Oil

3 Spring Onions, thinly sliced

2 Garlic Cloves, finely chopped

½ kg Minced Pork

1/3 Cup tinned Water Chestnuts, finely chopped

2 tsp Fish Sauce

1 tbsp Soy Sauce

2 tbsp Oyster Sauce

48 small Spring Roll Pastry Wrappers (or Filo Pastry for pies if you can’t find any – they need to be in 12cm squares)

1 egg, lightly beaten

1/3 Cup Rice Vinegar

1/3 Cup Sweet Chilli Sauce

1.       Sauté the onions in half a tablespoon of Oil, until they are brown.

2.       In a Wok or large pan, heat the remaining tablespoon of Oil, and sauté the Onions and Garlic until soft. Add the Meat and continue to cook, stirring all the time to break up any large lumps.

3.       When brown, add the Mushrooms, Water Chestnuts, Cabbage and the Fish, Soy and Oyster Sauces. Stir until the Cabbage has wilted, and allow to cool.

4.       Pre-heat the oven to 180 C, and grease two baking trays (or cover them with non-stick baking paper. Lay the pastry sheets out diagonally, and place a small teaspoon of the mixture in the middle, and brush around it with the beaten egg.

5.       Take the two corners opposite each other, and bring them in to the middle. Bring the third corner in, and then roll towards the fourth, so that the point is in the middle of the roll.

6.       Spread the rolls out in the tray, so that the fourth corner is facing down, and brush the top with some more egg.

7.       Bake for around ten minutes, until golden brown.

8.       Serve warm, after mixing the Rice Vinegar and Sweet Chilli Sauce together.



Photo Courtesy of: Avlxyz