Have our Cake and Eat it Too.
This next dish could be called 'Posh Nosh', yet still made with mainly storecupboard ingredients, and a very good dish to make when we have spare (fresh) white breadcrumbs - although these could come from the freezer - and oddments of hard cheese that can be grated (also could come from the freezer). Spinach is used for the filling, but any dark green vegetable could be used, spring greens, spring cabbage, watercress...Am classing this as vegetarian as it contains no meat, although it does contain eggs, cheese and cream.
If using greaseproof paper instead of the baking parchment, then this needs oiling lightly before adding the mixture.
Fromage Roulade: serves 6 (V)
2 oz (50g) fresh white breadcrumbs
6 oz (150g) Cheddar cheese, grated
4 eggs, separated
5 fl oz (150ml) single cream
pinch each salt and cayenne pepper
2 tblsp warm water
10 oz (275g) spring greens
half oz (15g) butter
2 shallots, finely chopped
1 clove garlic, crushed
Mix the breadcrumbs, cheese, egg yolks, cream, warm water and seasoning together. Whisk the egg whites until stiff then fold these into the cheese mixture (this is easier if a tablespoon of beaten egg white is first folded into the cheese to slacken it, then fold in the remaining white).
Spread this mixture evenly over a lined 13" x 9" (32 x 23cm) shallow baking tin that has been lined with backing parchment 2" (5cm) larger all round than the tin. Snip corners and overlap paper so that it forms an upstanding rim around the tin. Secure corners with paperclips if needs be.
Bake in the centre of the oven at 200C, 400F, gas 6 for 10 - 15 minutes until golden and firm to the touch. Remove from oven but leave the sponge in the tin, covering lightly with a damp tea-cloth. .
While the sponge is cooking, boil the spring greens (or wilt spinach if using) for 5 minutes. Drain and rinse with cold water, then roughly chop and set aside.
When the sponge is out of the oven and covered with a towel, immediately heat the butter in a pan and lightly fry the shallots, until softened, then stir in the garlic. Fry for a further minute, then add the chopped cooked greens to the pan and stir-fry for 3 minutes more until lightly crisp.
Still keeping the sponge covered, turn the tin over so the sponge then lies on the tea towel, peeling away the paper. Spread the filling over the top and roll up from a short end, Swiss Roll fashion. Serve hot with a spicy tomato sauce.
Final recipe today is back to the "have your cake and eat it too" for the intention with this is to eat half as a pudding, while still hot from the oven, leaving the rest to get cold (or then freeze) to be eaten as a cake. As ever, chosen because most of us have already the ingredients, all we need to buy is an orange. We may even have this in our fruit bowl.
Chocolate Orange Squares: makes 12 squares (F)
10 oz (275g) self-raising flour
12 oz (350g) caster sugar
8 oz (225g) soft margarine
4 eggs, beaten
170g can evaporated milk
zest and juice of 1 orange
1 oz (25g) cocoa powder
cake glaze: 4 tblsp orange marmalade and 1 tblsp cold water
Set aside the cocoa powder, orange zest and cake glaze ingredients, then mix the rest of the ingredients together beating with an electric whisk for a few minutes until smooth. Divide the mixture in half.
To one half of the mixture add the cocoa, to the other half add the orange zest, then put alternate spoonfuls of the mixture into a greased and lined 12" x 10" (30 x 25cm) roasting tin.
Smooth the top, then bake at 180C, 350F, gas 4 for 35 - 40 mins or until firm to the touch. Cool in the tin for a few minutes then turn out.
Cut cake in half across the middle, then cut into 6 squares and serve hot as a pudding with chocolate sauce.
Bring the marmalade and water to the boil, stirring to blend, then brush this glaze over the remaining cake and cut into six squares. This will keep in an airtight container for 3 days. OR freeze after glazing and cooling. Overwrap or store in a polybox and freeze for up to 3 months. Thaw at room temperature for 4 hours.
If using greaseproof paper instead of the baking parchment, then this needs oiling lightly before adding the mixture.
Fromage Roulade: serves 6 (V)
2 oz (50g) fresh white breadcrumbs
6 oz (150g) Cheddar cheese, grated
4 eggs, separated
5 fl oz (150ml) single cream
pinch each salt and cayenne pepper
2 tblsp warm water
10 oz (275g) spring greens
half oz (15g) butter
2 shallots, finely chopped
1 clove garlic, crushed
Mix the breadcrumbs, cheese, egg yolks, cream, warm water and seasoning together. Whisk the egg whites until stiff then fold these into the cheese mixture (this is easier if a tablespoon of beaten egg white is first folded into the cheese to slacken it, then fold in the remaining white).
Spread this mixture evenly over a lined 13" x 9" (32 x 23cm) shallow baking tin that has been lined with backing parchment 2" (5cm) larger all round than the tin. Snip corners and overlap paper so that it forms an upstanding rim around the tin. Secure corners with paperclips if needs be.
Bake in the centre of the oven at 200C, 400F, gas 6 for 10 - 15 minutes until golden and firm to the touch. Remove from oven but leave the sponge in the tin, covering lightly with a damp tea-cloth. .
While the sponge is cooking, boil the spring greens (or wilt spinach if using) for 5 minutes. Drain and rinse with cold water, then roughly chop and set aside.
When the sponge is out of the oven and covered with a towel, immediately heat the butter in a pan and lightly fry the shallots, until softened, then stir in the garlic. Fry for a further minute, then add the chopped cooked greens to the pan and stir-fry for 3 minutes more until lightly crisp.
Still keeping the sponge covered, turn the tin over so the sponge then lies on the tea towel, peeling away the paper. Spread the filling over the top and roll up from a short end, Swiss Roll fashion. Serve hot with a spicy tomato sauce.
Final recipe today is back to the "have your cake and eat it too" for the intention with this is to eat half as a pudding, while still hot from the oven, leaving the rest to get cold (or then freeze) to be eaten as a cake. As ever, chosen because most of us have already the ingredients, all we need to buy is an orange. We may even have this in our fruit bowl.
Chocolate Orange Squares: makes 12 squares (F)
10 oz (275g) self-raising flour
12 oz (350g) caster sugar
8 oz (225g) soft margarine
4 eggs, beaten
170g can evaporated milk
zest and juice of 1 orange
1 oz (25g) cocoa powder
cake glaze: 4 tblsp orange marmalade and 1 tblsp cold water
Set aside the cocoa powder, orange zest and cake glaze ingredients, then mix the rest of the ingredients together beating with an electric whisk for a few minutes until smooth. Divide the mixture in half.
To one half of the mixture add the cocoa, to the other half add the orange zest, then put alternate spoonfuls of the mixture into a greased and lined 12" x 10" (30 x 25cm) roasting tin.
Smooth the top, then bake at 180C, 350F, gas 4 for 35 - 40 mins or until firm to the touch. Cool in the tin for a few minutes then turn out.
Cut cake in half across the middle, then cut into 6 squares and serve hot as a pudding with chocolate sauce.
Bring the marmalade and water to the boil, stirring to blend, then brush this glaze over the remaining cake and cut into six squares. This will keep in an airtight container for 3 days. OR freeze after glazing and cooling. Overwrap or store in a polybox and freeze for up to 3 months. Thaw at room temperature for 4 hours.
posted by Shirley at 5:03 am
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