- 8 eggs, separated
- 150 g dark chocolate, melted
- 100 g caster sugar
- 1 teaspoon vanilla paste
- For the filling,
- 500 ml thickened cream
- 3 tablespoons caster sugar
- A squirt of vanilla paste
- Fresh or frozen raspberries
Preheat the oven to 170 C and prepare a swiss-roll tin by lining it with baking paper.
Place the egg yolks, vanilla paste and sugar in a large bowl and whisk until the mixture is thick and creamy coloured. Whisk in the melted chocolate until incorporated.
In a separate bowl whisk the egg whites until you have firm peaks. Fold one third of the whites into the chocolate mixture to loosen the mix, then fold through the rest. Pour the mix into the prepared tin and bake for approximately 15 minutes or until the centre is firm.
While the cake is baking, sprinkle a generous quantity of pure icing sugar over a large sheet of baking paper. Invert the swiss roll tin onto the baking paper and remove the tin.
While the cake is cooling, put the cream, sugar and vanilla into a large bowl and whip until the mix is very stiff.
When the chocolate sponge is cool, peel off the baking paper and spread the whisked cream over its base, leaving a strip without cream on one of the short ends. Sprinkle on the raspberries
Use the baking paper to roll up the roulade from the short creamy end. Transfer the roulade onto a serving platter and sieve on extra icing sugar. Serve.
- 500g baby-leaf spinach
- 6 eggs, separated
- 3 tablespoons plain flour
- 1 teaspoon baking powder
- Freshly grated nutmeg
- 80 g parmesan cheese, finely grated
- 500 g ricotta
- 1 bunch chives, finely chopped
- A handful of chopped, roasted hazelnuts, plus extra for serving
Preheat the oven to 190 C and line a swiss-roll tin (approx. 9 x 13 cm) with baking paper. Place the spinach into a large saucepan and add ¼ cup water and cook, stirring frequently, over medium heat until the spinach is completely wilted. Cool the spinach under cold running water and then squeeze handfuls of the spinach until you’ve extracted as much liquid as possible.
Place the spinach, egg yolks, flour, baking powder and a generous grating of nutmeg. Season well with salt and pepper. Whiz until the spinach is finely chopped and the mixture is smooth. Scrape out into a large bowl.
In a separate bowl, whisk the egg whites until they form firm peaks. Gently fold one third of the whites into the spinach mixture to loosen the mix, then add the rest of the whites folding through gently so as not to deflate the mixture.
Pour the mix into the prepared swiss-roll tin and bake for 12-15 minutes or until firm to the touch and slightly golden. While it is baking, sprinkle half the parmesan over a large sheet of baking paper on a work surface.
When the spinach sponge is cooked, invert the spinach tin onto the prepared baking paper and remove the tin. Allow to cool.
To make the filling, mix the ricotta with the remaining parmesan, the chopped chives and hazelnuts. Season very well with salt and lots of freshly ground black pepper.
Peel off the baking paper from the spinach sponge and spread the ricotta filling evenly over the base, leaving a 4cm gap along the top of one of the short edges. Using the baking paper, roll up the roulade from the short edge with the ricotta mix. Place on a serving tray seam side down. Sprinkle with extra parmesan and chopped hazelnuts. Serve.
Chinese pork dumplings
(makes approx 15-20)
- 200g pork mince
- 100g water chestnuts, drained, rinsed and diced
- 2 spring onions, finely sliced
- 1 garlic clove, finely grated
- 1 tsp fresh ginger, finely grated
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp lime juice
- 2 tbsp coriander leaves, finely chopped
- 20 wonton wrappers
- dipping sauce1: soy & sesame oil
- dipping sauce2:sweet chilli sauce
Finely chop/snip water chestnuts
Add soy sauce
Rice wine vinegar
1 Mix well all together in a bowl & season.
2 Put a wanton wrapper on your hand and add a spoonful of mix in the centre of wrapper. Dip your finger in a little water and put around the edge of pastry then bring two sides together, pinch to seal.
3 Place a medium-sized saucepan of water on high heat and bring to the boil.
4 Line a bamboo steamer with baking paper then add as many dumplings as you can comfortably fit in there and steam for 10 minutes or until the chicken is cooked through (open one up and test just to be sure).
5 Repeat with remaining dumplings.
6 Prepare dipping sauces:
Dipping sauce 1 Mix 2 tbsp of soy sauce & couple drops of sesame oil
Dipping sauce 2 2 tbsp Sweet chilli sauce
Coriander & Mint Pesto
- Cashew Nuts (toasted) - 1/2 cup
- Coriander (leaves & stalks) - 3/4 cup
- Mint leaves - 1/3 cup
- Garlic - 1/2 clove
- Lemon - 2 tbsp
- Extra Virgin Olive Oil - 1/4 cup
- s&p - to taste
Either using a pestle & mortar or a food processor, blitz up all ingredients as roughly or as smoothly as you like. Juggle with the quantities until you are happy with the taste. Try using other types of nuts and herbs to find a winning combo!
- Basil - 1 cup
- Parmesan Cheese - 1/4 cup
- Nuts, (toasted) - 1/4 cup
- Extra Virgin Olive Oil - 1/4 cup
- Garlic - 1/2 clove
Using a pestle & mortar or a processor, blitz away at all ingredients adding the oil in batches until you reach the desired consistency. Quantiites of all ingredients listed can be played with to your liking! If using the pesto with pasta then always dribble a little of the pasta water along with the pasta into the pesto and stir to arrive at a creamy consistency.