Food and Drink
Lemon custard Swiss roll recipe
This Swiss roll is a delicious make-ahead dessert and it only requires six ingredients! The lemon curd cuts through the sweet sponge and custard to give a delicious contrast in flavour, though you could use any kind of curd or even your favourite jam.
30m prep
15m cook
8 servings
6 Ingredients
* 35g (1/4 cup) custard powder
* 375ml (1 1/2 cups) milk
* 100g (1/2 cup) caster sugar, plus 55g (1/4 cup) extra
* 3 eggs
* 75g (1/2 cup) self-raising flour
* 75g (1/4 cup) bought lemon curd
6 Method / Steps
Step 1
Place the custard powder in a saucepan. Add 2 tbsp of the milk. Stir until smooth. Add 2 tbs of the extra sugar, then the remaining milk. Place over medium-low heat. Cook, stirring, for 4 minutes or until mixture comes to a simmer. Cook, stirring, for a further 2 minutes or until thickened slightly. Transfer to a heatproof bowl. Set aside for 5 minutes, stirring occasionally, until cooled slightly. Cover the surface with plastic wrap and place in the fridge for 2 hours or until chilled.
Step 2
Meanwhile, preheat oven to 190C/170C fan forced. Grease a 24 x 30cm (base size) Swiss roll pan and line it with baking paper, allowing the paper to overhang the sides.
Step 3
Use electric beaters to beat the eggs in a large bowl for 2 minutes or until well combined. Gradually add the sugar, beating constantly, for 3 minutes or until pale and creamy. Sift the flour over the mixture and use a spatula to fold together until just combined. Pour into the prepared pan. Gently spread out over the base (try not to push out the air in the mixture). Bake for 10 minutes or until the surface is dry and the cake springs back when lightly touched.
Step 4
Place a clean tea towel on a work surface. Place a sheet of baking paper on top. Sprinkle the remaining extra sugar onto the paper. Turn the hot cake onto the prepared paper and remove the baking paper on the base of the cake. Starting from a short end, use a tea towel to roll the cake to form a log. Transfer to a wire rack, seam-side down, for 1 hour or until cooled completely.
Step 5
Use a wire whisk to whisk the custard until smooth (it may look a bit lumpy, but that is okay). Unroll the cooled cake and spread with lemon curd, leaving a 3cm gap at each short end. Spread the custard over the curd. Carefully roll the cake to enclose the filling.
Step 6
Transfer to a serving platter. Cut into slices to serve.
source – cooking365coza
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom