Thursday, March 15, 2012

Chocolate & Cream Roll


3 eggs, at room temperature
1/2 cup (110g) caster sugar, plus 1/4 cup ( 55g) extra
1/2 cup (75g) self-raising flour
2 tbsp cocoa, plus extra to dust
2 tbsp hot water
300ml cream, whipped to serve

1. Preheat oven to 160C. Grease and line a 26cm x 32cm Swiss roll pan, extending paper above rim of pan.
2. Using an electric mixer, beat eggs in a large bowl until frothy. Gradually add sugar, beating until thick and pale and a ribbon trail forms when beaters are lifted from mixture (this can take up to 10 minutes).

3. Sift flour and cocoa into a large bowl. Fold into egg mixture, followed by water, until just combined. Pour mixture into prepare pan and smooth surface. Bake for 12-15 minutes, until sponge springs back when lightly touch. Line a clean tea towel with baking paper. Sprinkle with extra sugar. Invert cake onto sugar. Remove baking paper from top of cake. Using papers as a guide, and starting from long side, tightly roll cake to form a log. Cool completely on a wire rack.

4. Unroll cake to lay flat. Spread with half of whipped cream, leaving a 2cm border. Re-roll without tea towel and paper and carefully transfer to a large serving plate. Serve with remaining cream and dusted with extra cocoa.

Wednesday, March 14, 2012

Roast Pumpkin With Cream & Herb.

Wow your guests with a whole pumpkin filled with creamy, cheesy, herby sauce. It's easy, looks great and the flavours are heavenly yummy.


1 whole pumpkin (1.5kg), lid cut off and reserved, seeds and sinew scooped out and discarded
300ml thickened cream
1/2 cup (125ml) milk
3 garlic cloves, crushed
2 tsp Rosemary leaves
1 cup (80g) grated Parmesan
Crusty bread, to serve

1. Preheat oven to 150C. Place pumpkin on a baking tray.
2. Heat cream, milk, garlic and half of Rosemary in a saucepan on medium-low, until just simmering. Add half of cheese and season. Pour into pumpkin and replace lid.
3. Bake for 1 hour 30 minutes, until pumpkin tender. Remove from oven. Increase oven temperature to 200C. Remove pumpkin lid. Sprinkle over remaining cheese and season with pepper. Bake for 15 minutes, without pumpkin lid, until cheese has melted.
4. Scoop pumpkin flesh and cheesy cream into bowls and serve with crusty bread.
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