Biscuit cream: A cup of sugar is caramelized and quenched with 1 cup and a half of water. Boil until the caramel melts. Remove from the heat and put 300 g finely ground biscuits with the robot or meat grinder. Divide the quantity in two and place evenly over the 2 sheets of wafers. It works quickly while it is hot, because although it is very thick, the cream hardens even more.
Powdered milk cream: Boil water, sugar and margarine, remove from the heat and add 200 g of powdered milk, plus 150 g of coconut.
Divide it in half and spread it quickly over the biscuit cream, taking care not to press hard with the knife, so as not to damage the biscuit layer.
The wafer sheets are rolled tightly, taking care not to break them as much as possible. However, it rolls easily, because the sheets soften enough from the two creams.
Keep cold for at least 3-4 hours before serving, so you can cut well. It will harden well anyway.
It's a delight!
For the dough
3 eggs husband
1 pinch of salt
Butter for the tray
For the filling
½ teaspoon ground vanilla
75g cow's cheese
125g small strawberries
1 baked peach or a nectarine
2 tablespoons powdered sugar
Method of preparation:
Preheat the oven to 200 ° C, grease the tray and cover with baking paper. For the dough, beat the eggs with the sugar and salt in a bowl placed in a bain-marie. Sift half the amount of flour on top and carefully incorporate with a whisk. Sift the rest of the flour and at the end put a teaspoon of warm water and mix.
Spread the dough evenly in the pan. Put the tray in the oven for 10-12 minutes, until the dough is baked and has a golden hue. Turn the countertop over on a large sheet of waxed paper and carefully peel off the waxed paper from the bottom.
Cut out the crisp edges on the edge of the countertop and increase the pandispan at a distance of 2.5 cm from the shorter edge, so that you can run more easily.
Roll the countertop on the shorter side, not too tight, with the help of paper. Leave to cool on a cake rack, with the slack down. Wash and clean the strawberries, then cut them into four. Wash and nectarine or peach, halve it, remove the seeds and cut the fruit into slices.
Unroll the pandispan and remove the waxed paper. Beat the whipped cream with the vanilla. Rub the cottage cheese until you get a cream and add it to the whipped cream. Spread the cream thus obtained on the countertop, leaving a 1cm free edge around it. Sprinkle the fruit over the cream and keep a few for garnish. Roll the countertop on the longer side. It inadvertently sits down on the plate. Sprinkle with powdered sugar and garnish. Fruit roll is ready to be enjoyed!
Ingredients Appetizer roll with cheese and ham:
- 4 eggs
- 100 grams of sour cream
- 150 gr. flour
- 1 knife tip of baking powderFilling:
- 500 grams of fresh cow's cheese, well drained of whey and as much as possible without sour taste + 100 gr. sour cream (min. 25%) or 600 grams of light cream cheese (eg Philadelphia)
- ½ onion (optional, if you don't like onions you don't have to add it or you can add a little garlic instead)
- 1 teaspoon grated sweet paprika
- 200 grams of ham cut into very small cubes
- 1 large, fleshy tomato, or pickled donut and pepper
- 2 tablespoons grated cheese through a small grater, to sprinkle at the end
Preparation Appetizer roll with cheese and ham
The egg yolks are combined with 100 gr. sour cream in a bowl.
Beat the yolks well with the cream until smooth. The flour is mixed with the baking powder and the egg whites are beaten hard with salt. Add over sour cream and egg yolks flour and egg whites.
Homogenize the composition with movements from bottom to top, then pour and level in a tray covered with baking paper.
Bake the top in the preheated oven at 180 degrees Celsius for 10 minutes. Be careful, the countertop should not brown too much, as soon as it passes the toothpick test (which, stuck in the countertop, must come out clean) the countertop is removed from the oven.
Detach the hot top from the baking paper with a long knife, then roll tightly in the same paper. Allow to cool completely.
Meanwhile, prepare the filling: in the blender (robot) add the cottage cheese, 100 grams of sour cream, chopped onion (if using), salt and pepper and paprika to taste and mix. If you choose to use cream cheese, homogenize it with a spatula with grated onion on a fine grater (if you use it) and the rest of the ingredients.
The obtained cream is mixed with very finely chopped ham.
The tomato is boiled for 30 seconds in boiled water, peeled and the seeds and the juicy part are removed. The remaining pulp is cut into small cubes and drained. If you use pickled donut, drain the juice well and cut it into cubes
The cooled top is opened, greased with cream cheese and ham and sprinkled with well drained tomato cubes:
Roll tightly and wrap in cling film.
Presentation and serving Appetizer roll with cheese and ham
The appetizer roll with cheese and ham is kept in the fridge for at least 3 hours before cutting and serving. Before serving, sprinkle with grated cheese and cut into 1 cm slices. thickness with a very sharp knife. It is arranged on appetizer plates and served as a cold entree.
It is good and good looking and looks great with other appetizers on the plate.
If you've been following me so far, you probably know two things about me. One: I love desserts. Two: I love rolls as dessert.
The Swiss roll is a wonderful dessert, which, surprisingly, does not come from Switzerland, but most likely from Austria. It is a dessert so popular around the world that almost every country has its own version. It can also have a lot of flavors, the most popular being vanilla, Chocolate or strawberries, while the least common are coffee, matcha or pistachio.
The roll is prepared using an airy and light layer of pandispan as a base, which is then filled with a lot of cream that is just as airy and light. Keywords when it comes to this dessert, so it would be subtle, airy, light. It's one of those recipes that seems very extravagant and fancy, but in reality they are made quite easily! & # 128578
As I mentioned in the last article, when I did vanilla roll, It may seem intimidating to make a Swiss roll from scratch, but don't panic because it's not really like that. With a little patience and attention when measuring the ingredients, you will have no problem.
Because when it comes to baking cakes, it really matters to measure properly. We can experiment with flavors and textures, of course, but when it comes to the formula, we really have to consider the recipe and measure if we want it to come out. So be careful when measuring and it doesn't go wrong!
I love everything in rolls: light texture, wonderful taste, the fact that you feel like eating something very special & hellip I tried a lot of flavors and, honestly, I liked almost all of them. But today I'm going to share with you this wonderful recipe for carrot roll. Because & ndash isn't it? & ndash who does not love carrot cake? And how can you go wrong by adapting it into a roll recipe? & # 128578
If you have never tried carrot cake, or if you have the impression that carrots have nothing to look for in a dessert, you have to give them a chance!
The carrot cake is extraordinary & ndash a dessert with a moist texture, full of flavors and spices, carrots and nuts. It is generally covered with white glaze cheese cream. Carrots give it an incredible aroma and a sweet taste, but also a crunchy and wonderful texture.
Not to mention that they come bundled with a lot of benefits for our health & ndash who didn't hear when they were little that they have to eat carrots so they don't wear glasses later? And my favorite part of the carrot cake: it's the most delicious way to introduce some more vegetables in our diet, in the most decadent way possible.
This carrot roll has all the benefits of a carrot cake, but it has a slightly more elegant look that will impress everyone at the table. Basically, we have a thin layer of pandispan that we will prepare exactly as we prepare the dough for the carrot cake. That is, using grated carrots and many sweet spices as well cinnamon, nutmeg and ginger. As I'm sure you know, the carrot cake is served with a famous cream cheese icing. We will use it too, but as a filling for our roll.
And that's about it! This way you get the perfect carrot roll. In terms of tastes and flavors, it is incredibly balanced. The aroma of carrots is drastically brought to the fore by these wonderful spices. Each bite contains the full filling, because hey, who likes a roll that has more dough than the filling? Not me!
If you want to add something crunchy, you can use plain nuts or pecans. Believe me, the combination is wonderful! & # 128578
I think we all know that, around 4 pm, our energy decreases drastically, we can no longer concentrate on work, and we need that dose of glucose. This carrot roll solves the problem in an excellent way, and is definitely a better option than the sweets bought from the store, full of unhealthy ingredients.
I like to serve a slice of this roll next to a cup of hot tea or coffee. It goes great and as a preparation for brunch & ndash your guests will definitely appreciate it.
That being said, I sincerely hope that you will try my carrot roll recipe and that you will enjoy its taste as much as I did!
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Meat roll with potatoes & # 8211 a perfect dinner for a family evening!
We present you a recipe for a delicious baked roll. It is a dish only good for both a family dinner and a festive meal. The minced meat roll is prepared very simply and quickly, and the result is amazing. In just 15 minutes, put in the oven a real culinary masterpiece, which will be to everyone's liking. Enjoy your loved ones with a special dinner.
Method of preparation
1. Match the minced meat with salt and your favorite spices. If desired, add a few cloves of crushed garlic. Stir.
2. Spread a segment of food foil on the work surface (if you do not have foil, you can use a simple bag).
3. Arrange the minced meat on a foil, in a layer of 1-2 cm.
4. Cut boiled eggs and diced tomatoes. Grate the cheese.
5. In the center of the meat “top”, arrange the eggs, tomatoes and cheese. They can be mixed or arranged in separate layers. If you want to arrange them in separate layers, start with the cheese.
6. Grasp the foil by one edge and roll the meat "top" with the filling.
7. Peel the potatoes and cut them into cubes of about 3 x 3 cm.
8. Carefully arrange the roll on a baking tray.
9. Arrange the potatoes around the roll.
10. To get a juicier dish, grease the roulade and potatoes with sauce: beat an egg with 2 tablespoons of mayonnaise, salt and ground black pepper. Grease both the roll and the potatoes with the sauce obtained.
11. Put the tray in the oven for 40-60 minutes.
12. Serve the roll with a fresh tomato salad with cucumbers or green peas.
The preparation of the countertop is done as in the recipe from the link posted above in the description, it is rolled in a damp towel and it is kept like this until it is assembled.
We prepare the cherry cream: We put the sugar together with the cherries on the right heat. Stir until the sugar is completely dissolved and let it boil for 2 minutes. Then add 2 tablespoons of cold water over the starch, mix and pour over the cherries. We continue to mix until the juice thickens like a pudding. Let's put it aside.
Preparation of chocolate cream
We put the milk and cream for the whipped cream on the fire together with the vanilla extract. Rub the yolks with the sugar, use the whisk until they become creamy and light in color, add the starch. When the milk reaches boiling point, take it immediately off the heat and pour it thinly over the yolks, add the rum. Mix well with the whisk and pour the composition back into the bowl in which I heated the milk. Turn the heat to low, and put the pot on the fire. Now we need a digital kitchen thermometer, we will measure the temperature of the cream, it is not allowed to exceed 85 degrees. We always mix with a wooden spoon until it starts to get the consistency of whipped cream. It takes about 20 minutes.
We break the chocolate into pieces, we put it in a bowl. When the cream is ready, pour it over the chocolate and mix vigorously with the whisk. We stop when the chocolate is completely melted and we have a homogeneous cream. We put it in the fridge until we assemble the cake.
Preparation of chocolate mousse
Melt the chocolate on a steam bath, then let it cool slightly. Beat the whipped cream until it is almost firm then add the chocolate. Mix again until smooth. It is ready to be used.
Amarena Roll Assembly
We need a 30 cm long cake pan. We put the roll sheet on a food foil and measure how wide and long the sheet must remain to fit in the tray and to climb on the walls of the cake tray.
The smaller part, which remains from the roll sheet, we will use to cover the base, at the end.
So we put the roll sheet with the food foil in the cake tray (if you have a special rounded tray at the base is perfect), but do not press on the sides to get in shape, to keep its rounded shape.
Then we put the chocolate cream (cremeux), followed by the cherries, at the end the chocolate mousse. Cover with the remaining piece of roll. Cover with cling film and let cool overnight.
On the 2nd day, we carefully turn the roll over on a plate. Then prepare the icing: Chop the chocolate well in the food processor or with a knife, put all the ingredients in a glass or ceramic bowl and melt them on a steam bath. Let the cream cool for 5 minutes, then coat the roll with it with a spatula.
Let it cool for 1 hour, then it can be served. Enjoy!
The yolks separate from the whites. The yolks together with the 4 tablespoons of water, sugar and vanilla are mixed until they become a cream. Beat the egg whites and froth with the rest of the sugar.
Add the egg whites over the yolk cream, but mixing very lightly. Sift the flour on top little by little and the baking powder, and incorporate it just as easily into the composition. Place the composition in a tray on a parchment paper. The layer should be about 1 cm high. Place in the preheated oven at 200 degrees for about 10 minutes.
Then carefully remove and turn over another sheet of parchment, sprinkled with sugar. Roll with the parchment sheet when it is still hot, and let it cool.
The gelatin powder is mixed with water and left for about 10 minutes. Then heat on the fire with the sugar and grated lemon peel, but just a little, until the sugar melts, then set aside, add the juice, mix, whip the whipped cream. Slowly incorporate the gelatin with lemon and powdered sugar into the whipped cream.
Put 2/3 of the cream on the cooled countertop. It is running again.
With the rest of our dressing cream, roll it with lemon cream and from the melted chocolate, different shapes are made with which, after they have hardened, they are decorated.
The lemon roll recipe was proposed by Mihaela_B on the culinary forum.
Cheese Biscuit Roll
A quick dessert to everyone's liking is this Roll of biscuits with cheese. Starting from the Biscuit Salami, I came to prepare this Cheese Biscuit Roll that has a great time with us in the family. In its preparation I used the Stuffy Cheese Filling with Sour Cream-Delaco which is perfect for such fillings. We invite you to browse the section with Quick desserts.
Ingredients Cheese Biscuit Roll
200 g butter (or Rama margarine)
500 g plain biscuits or Petit Beure
1 sachet of vanilla sugar
150 g powdered sugar
2 tablespoons cocoa
5 tablespoons black coffee
1 ampoule of rum essence (or 2 tablespoons of rum)
2-3 tablespoons milk (maybe even more depending on how long the composition will take)
4 boxes Fluffy Cheese with Cream (140 g box)
grated peel of a lemon
sugar to taste
1 vial of vanilla essence
Preparation of Cheese Biscuit Roll:
Grind the biscuits (I ground some of the biscuits and partly broke the small pieces) and mix with the butter. Add vanilla sugar, powdered sugar, cocoa, coffee, milk, rum and mix until everything is smooth. If necessary, add more milk to obtain a composition that is easy to spread, as it is to be rolled with cheese filling.
Fluffy cheese is mixed with sugar to taste, grated lemon peel, and vanilla sugar (or 1 vial of vanilla essence).
The composition of the biscuits is divided into two equal parts (at least I did so to obtain two smaller rolls, but it can be left whole and we get a larger roll). Spread a part on the food foil, put half of the filling on top and roll the roll tightly in the foil. Do the same with the remaining ingredients and refrigerate the rolls for a few hours. After it has been cold, you can slice the Cheese Biscuit Rolls.
Prepare the top as follows: separate the eggs, mix the egg whites well with a pinch of salt and half the amount of sugar until they harden and the yolks with the other half until the sugar dissolves. and at the end the oil little by little.
Spread the composition in a tray (26 & # 21538) in which we put baking paper and bake for 15-20-25 minutes on medium heat, 170 ° C, depending on the oven.
Cream: we cut the cold butter into cubes and mix it for 10 minutes (no less) until it becomes white and creamy. Then we add the condensed milk little by little, mixing continuously. When we finish with the milk, we also incorporate the chocolate cream.
Then fill the countertop that I rolled in a kitchen towel after it has cooled to get the shape. Keep cold for an hour then decorate with melted chocolate.
We portion according to desire and serve. A delight, good appetite!
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Tips for the perfect chocolate roll
The chocolate roll is ideal to prepare when guests are invited to visit. Simple or with fruits and almonds, it is to everyone's liking.
Tips for chocolate roll
- the ingredients must be at room temperature
- The eggs must be a few days old
- You can add powdered sugar
- use an electric mixer to mix evenly
- mix flour and cocoa powder with a large metal spoon or spatula.
Melt 200 g of household chocolate in a bain-marie. Using a brush, spread a thin layer of chocolate on the back of a bay leaf. Allow to cool, then add another layer. Put in the fridge. When the chocolate has hardened, gently peel off the bay leaf. You got a chocolate leaf for decoration!
Chocolate roll recipe
175 gr household chocolate, 5 separate eggs and 175 gr powdered sugar
For the filling: 3 tablespoons cream liqueur, 275 ml sweet cream (liquid cream).
Method of preparation
Preheat the oven to 180 degrees and line a tray with baking paper.
Melt the chocolate in a bain-marie.
Put the egg whites and sugar in a bain-marie and mix well until the mixture becomes dense.
Then pour over the chocolate.
Put the composition in the pan and put it in the oven for 20 minutes or until it hardens.
Remove afterwards, cover with baking paper and leave to cool for about 2 hours.
Meanwhile, beat the yolks with sweet cream, using a mixer, until thickened, then add the liqueur.
Place a larger baking paper on the table, put the top, over this cream, then roll.
Other dessert roll recipes
Prepare the top as usual, but replace the cocoa powder and flour with almond flour and add the cinnamon mixed with vanilla extract, then roll and let cool.
Drain 500 g of cherries from the compote and mix them with some ice cream.
Roll out the roll, put the cherry composition on it, then roll back and refrigerate for about 2 hours.
Roll with coffee and pecan pralines
Mix 4 tablespoons of coffee with 2 tablespoons of hot water.
Homogenize the composition of eggs and coffee with water before putting it over the flour.
Put in the oven.
When ready, run and leave to cool.
Meanwhile, beat 280 ml of sweet cream (liquid cream) with 1 teaspoon of powdered sugar.
Unfold the top, spread the cream on it, sprinkle with pecans (raw or caramelized), then roll back.