Swiss Roll

28 October 2011

 

Ingredients

Plain Genoese    ½ each

Caramels treat   1 tin

Cream               250 ml

Method

1. Follow recipe for plain Genoese

2. Smear tray with butter to make wax paper stick easily

3. Line greased tray with high sides with wax paper

4. Spray wax paper on top as well to prevent sponge from sticking

5. Pour plain Genoese batter into tray and spread evenly

 6. Cook until just firm and take out of oven

7. When cooler smear with cream caramel and roll carefully

8. When rolling carefully remove wax paper from sponge

Chef Tips

Try to roll sponge when still hot but can be handled with hands

Dust with castor sugar to finish

Viennese Biscuits

20 October 2011

Ingredients

Butter                   350 g

Castor sugar         350 g

Eggs                         2 each

Vanilla essence         5 ml

Flour                    450 g

Method

1. Cream butter and sugar in mixer with paddle until white and light

2. Add eggs, one at a time and cream well

3. Add essence and then flour carefully and gradually incorporate

4. Pipe into greased tray using 1 cm star nozzle

5. Allow to stand for 2 hours or more

6. Bake at 200 degrees Celsius for 15 minutes. Remove from oven and allow to cool

7. Finish by melting chocolate and dipping top side of biscuit in and allow drying

8. Store in cool dry place

Chef Tips 

Try to use tempered chocolate

Christmas cake

18 October 2011

Ingredients 1

Currents              3 kg

Sultanas               3 kg

Raisins                 3 kg

Mixed Peel          3 kg         (if available otherwise add more of above ingredients to compensate)

Water                 1.8 kg

Butter                 1.8 kg

Brown sugar       1.8 kg

Bi-carbonate      3 teaspoons

Method 1

Boil above ingredients for 10 minutes

Add 1/3 bottle Grand Mainer (orange liqueur)

After boiled mix in bi-carbonate

Ingredients 2

Dates                    4 kg

Nuts                      2.5 kg

Cherries                4 kg

Strawberry jam     2.5 kg (substitute with marmalade to reduce sweetness)

Glazed fruits         1 kg (watermelon)

Brandy                18 tots (or 8 tots sherry + 1/3 bottle Grand Marnier)

Method 2

Mix above ingredients and add to ingredient mixture 1

Leave combined mixture to cool then add 45 eggs

Ingredients 3

Flour                     4 kg

Baking powder      8 teaspoons

Salt                       1 tablespoon

 

Method 3

Mix above ingredients then add to total mixture (1 + 2)

Put mixture into greased tins and bake at 160 degrees Celsius for 1 hour

Chef Tips

For icing on cake use egg whites and icing sugar to make very thick spreadable mixture that harden quickly.

Can substitute flour with self raising flour (1 kg flour + ½ teaspoon baking powder = self raising flour)

If you have no baking powder use 1 egg yolk + ½ teaspoon bi- carbonate = 1 teaspoon baking powder

Soak finished cake with Grand Marnier while hot when taken out of the oven

Pavlova

13 October 2011

Ingredients

Meringue shells                     8 each

Apples                                 3 each

Cream                              100 ml

Lemon curd                      240 g

Strawberries                       8 each

Lemon, juice                      2 each

Method 

1. Cut apples into thin quarter slices and soak in lemon juice

2. Whip cream until stiff peak

3. Cut strawberries into fans

4. Place apple slices around inside of meringue

5. Spoon lemon curd in middle of apples

6. Pipe cream onto lemon curd covering it

7. Place fan strawberries on top of each shell   

8. Dust with coco powder 

Chef Tips

Can use and stewed or  glazes fruits for a variation in filling of pavlova

Turkish delight

12 October 2011

Ingredients

Granulated Sugar             600 g

Glucose                           200 g

Lemon, zest and juice          4 each

Water                              750 ml

Rose water/sherry              50 ml

Corn flour                         150 g

Leaf gelatin (soaked)           50 g

Method

1. Boil sugar, glucose, lemon juice and zest with 625 ml water

2. Flavor with rose water

3. Thicken with corn flour diluted in 250 ml water

4. Dissolve gelatin in remaining water and stir in

5. Pour into rubber molds allow to set

6. Roll in corn flour and icing sugar

Chef Tips

Don’t have to use lemon zest for a more smooth consistency

Dip in chocolate to prevent melting