Quick Herb Aioli

Quick Herb Aioli
serves 2
http://www.bbcgoodfood.com/recipes/3746/open-swordfish-burgers-with-herb-aoli

Ingredients
4 tbsp mayonnaise
2 tsp Dijon mustard (used regular mustard)
1 tbsp lemon juice
shallot, chopped (to taste)
garlic clove , crushed (to taste, I used a squirt of garlic paste)
3 tbsp tarragon, chives, parsley , use 1 or a mixture (used only 1 small bunch of parsley)

Method
Mix together all the ingredients for the herb aïoli in a small bowl and set aside. Serve at room temperature.

Easy baked potatoes

Easy baked potatoes
serves : 4-5 pax

Ingredients
4 large pcs. potatoes, slice thinly
butter / oil to grease pan
200ml milk
4 tsp. sour cream
Garlic paste, to taste
vegetable seasoning (vegeta) , to taste
bunch of parsley, chopped finely
salt and pepper to taste
100gm morzarella cheese
1 slice of cheddar cheese

1) Pre-heat oven at 200°c (400°F, Gas mark 6)
2) Grease medium-sized baking pan with butter or oil
3) Whisk together milk, sour cream, garlic paste and vegetable seasoning. Stir in the finely chopped parsley and set aside.
4) Place a layer of thinly sliced potatoes, tear pieces of cheddar and morzarella cheese and sprinkle over the layer of potatoes , next sprinkle salt and pepper to taste.
5) Repeat step 4 until you finish the potatoes (3 layers). Once layering is done, pour the milk-cream mixture over the potatoes.
6) Bake covered with alum. foil for 30 mins. After 30 mins., remove alum. foil from baking dish, lower temp. to gas mark 2 and continue to bake for another 20 mins. until the top layer is nicely browned. Check for doneness, let it rest a bit and serve warm.

Chocolate swiss roll with coconut butter cream

Chocolate swiss Roll
source : Hungarian cookery

Ingredients

For sponge cake
4 eggs, separated
salt
90gm sugar
90gm flour (minus 2 Tablespoons)
2 Tablespoons cocoa powder, unsweetened
1tsp baking powder
1 sachet vanilla sugar

For coconut butter cream-
100gm butter , softened
100gm powdered sugar
50gm desiccated coconut

For Glazing
Apricot jam, heated
60gm chocolate, melted
cooking oil, as need if chocolate is not spreadable
1 tsp Rum
Method
To make sponge cake
1. Pre-heat oven to 180°c.

2. Whisk egg whites with a pinch of salt until it become stiff foam. Set aside

3. In a bowl combine together dry ingredients - flour, cocoa powder, baking powder. In another bowl beat egg yolks with sugar (+vanilla sugar) until creamy. When eggs mixture is creamy, add in the dry ingredients and combine well.

4. Fold egg white into egg yolk mixture carefully.

5. Prepare baking dish by lining it with parchment paper. Pour in the cake mixture and bake for 10-12 mins. It is ready when cake is springy when touched.

6. Remove cake from oven. Let it cool for a while ; but roll up cake when it is still hot. When cake is cooled completely, unrolled it and spread with your favourite jam or whipped cream.

To make coconut butter cream
1. Cream butter with sugar until light and fluffy.
2. Fold in desiccated coconut.
3. Fill cake as mentioned in point 6. above.

To finish
1. Heat apricot jam in microwave (30 seconds) for easier application.
2. Brush heated apricot jam all-over rolled cake
3. Melt chocolate using microwave or double-boiler, once melted, if consistency is not spreadable, add cooking oil (vege. oil) to loosen and give a nice shine. Spread all over roll-caked and let it set before serving.