Tuesday 7 February 2012
Coconut meringue roulade with lemon curd cream and raspberries
This was such a treat to make and eat, I have always avoided making meringues for fear that it would flop but this was actually quite easy. It's a Rachel Allen recipe which I found on channel four food :)
So here's what you need:
4 egg whites
225g (8oz) caster sugar
50g (2oz) desiccated coconut
For the filling:
100-150ml of cream, lightly whipped
2 tbl spoons of lemon curd
I packet of fresh raspberries
To decorate:
Icing sugar, for dusting
Fresh raspberries
To Bake:
23 x 33cm (9 x 13in) Swiss roll tin
Method
Preheat the oven to 180ºC (350ºF), Gas mark 4. Line the Swiss roll tin with tin foil, folding the sides up to make a frame of 4cm (1 ½ in) high and squeezing the corners together. Brush lightly with vegetable oil.
Place the egg whites in the spotlessly clean bowl (stainless steel is best) of an electric food mixer (or use a hand-held electric beater) and whisk until soft peaks form. Add the sugar all in one go (but if using a hand-held beater add the sugar in stages) and whisk at full speed for about 4-5 minutes until stiff peaks form.
Using a large metal spoon, fold in the coconut firmly and quickly. Smooth the meringue into the prepared tin with a palette knife and bake in the oven for 15-20 minutes, until faintly browned and firm to the touch.
Allow the meringue to cool for a few minutes, then turn out onto a sheet of foil (slightly bigger than the roulade) -deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely. For the filling, stir the cream and curd together. Adjust to taste - be careful not to make it too bitter.
Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you free for about 4cm (1 ½ in). Cover the cream with the fruit. Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
When ready to serve, unwrap the roulade and gently push it onto a serving dish using a palette knife or cake slice. Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.
Classic pasta with asparagus and prosciutto
This is the perfect dish to make when you're tired of thinking of new recipe ideas. Here's what you need:
Bag of Pasta: Preferably a good quality pasta.
Asparagus (1 small packet or a bunch loose)
Cheddar cheese (I like to use cracker barrel as it has a rich flavor)
3- 4 slices of Prosciutto
Pinch of salt & black pepper
1 knob of butter
Method:
Place your pasta in a large pan of boiling water with a knob of butter. While the pasta is boiling add some olive (preferably rapeseed oil) to the pan and cook the asparagus for approx 10 minutes until it looks like it's cooked and you can stick a fork through it. Then using a knife slice your prosciutto into small pieces and put on the same pan as the asparagus for another 5 minutes. The prosciutto only really needs to be heated. You can cook it further to get it crispy if you like. Then when the pasta is done add all together and grate some cheese on top.
Enjoy, A xx
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