Guest guest Posted March 13, 1999 Report Share Posted March 13, 1999 5 more recipes from the collection on my website from the UK Vegetarian Society. http://recipes.reedsweb.net/ * Exported from MasterCook * Anthea Turner's Chocolate And Rum Roulade Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE ROULADE*** 4 free-range eggs 175 gram caster sugar 50 grams cocoa powder 3 free-range egg whites icing sugar for dusting 50 grams plain chocolate -- melted ***FOR THE CHOCOLATE FILLING*** 50 grams golden syrup 25 grams butter or margarine 75 milliliters double cream 200 gram plain chocolate -- grated 60 milliliters rum 300 milliliter double cream -- whipped 1. Pre-heat the oven to 190øC/175øF/Gas Mark 5. Line a 13 x 9 inch swiss-roll tin with silicone non-stick paper. 2. Separate two of the eggs and put the whites on one side with the three separate egg whites, Whisk two whole eggs and two yolks in a large bowl with the caster sugar, over a pan of simmering water until the mixture becomes thick and creamy. 3. Remove the bowl from the pan, and allow to cool. Using a large metal spoon, fold in the cocoa powder. 4. Whisk the five egg whites in a clean bowl until stiff. Fold into the chocolate mixture, making sure no traces of egg white can be seen. 5. Pour the roulade mixture into the prepared tin. Spread evenly over the base, cook in the pre-heated oven for 20-25 minutes. 6. Meanwhile make the chocolate filling. In a heavy based saucepan, simmer the golden syrup, butter/margarine and 75ml / 5tbsp double cream. Cool for 2 minutes, stirring continuously. 7. Remove the pan from the heat and stir in the grated chocolate, beat with a wooden spoon until smooth and shiny. Allow to cool for 5 minutes before adding the rum. Chill the chocolate sauce for 30 minutes in the fridge. 8. Spread a damp tea towel on a work top, and lay a sheet of silicone paper on top of the towel. Sprinkle the paper with icing sugar. Turn the cooked roulade out onto the silicone paper. Remove tin, then sprinkle the lining paper with cold water. Carefully peel off the silicone paper, then trim off any ragged edges with a sharp knife. 9. Make a groove 1.5cm / 1 inch from one of the narrow ends to help when rolling the sponge. Starting from the bottom groove, roll up the roulade with the baking paper inside. Put the rolled up roulade on a wire cooling rack for 5 minutes, 10. Unroll the roulade and spread the chilled chocolate sauce over the surface of the roulade to within 1.5cm / 1/2 inch of the edge. Spread 300ml / 1/2 pint whipped double cream over the chocolate sauce. Carefully re-roll the roulade, discarding the lining paper. Place the roulade on a serving plate and dredge with sieved icing sugar and decorate with drizzled chocolate. Chill before serving. This super-rich dessert roulade should probably carry a government health warning! Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Brandied Fruit Kebabs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 peach -- cut into 4 1 pear -- cut into 4 1 banana -- cut into 4 thick -- pieces 4 strawberries 8 black grapes -- deseeded 1 kiwi fruit -- skinned and cut -- into 4 1 pineapple -- skinned. Cut off 4 -- thick wedges. ***MARINADE*** 1/4 pint apple or white grape juice 2 tablespoons Calvados 2 teaspoons brown sugar or honey to taste 1. Dissolve the sugar in the juice and add the Calvados. 2. Pour over the chunks of fruit and leave to marinade in the fridge for 1 hour, turning occasionally. 3. Thread an to skewers and sprinkle with a little extra brown sugar. 4. Use the leftover marinade to brush the fruit during cooking. Serve with Raspberry Sauce and Rose Petal cream. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot And Coconut Slice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces dried apricots 6 ounces wholemeal flour 6 ounces porridge oats 2 ounces coconut 6 ounces margarine 5 ounces sugar 1. Soak the apricots in plenty of water for 3-4 hours or overnight. 2. Bring to the boil in the soaking liquid and simmer for 30 minutes until tender. Drain and pur‚e in a blender or food processor until quite smooth using a little of the cooking liquid if necessary. 3, Mix the flour, oats and coconut. Then melt the margarine with the sugar and pour over the dry ingredients. Mix thoroughly. 4. Spread half of this over a well greased and lined 7 " x10' Swiss roll tin. Cover with a layer of apricot puree, then cover with remaining flour and oat mixture. Press lightly. 5. Bake at 190øC/375øF/gas mark 5 for 25-30 minutes or until golden brown. Mark into sections and leave to cool. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : Fruit purees sandwiched between crumble type mixtures always work well. The moist fruit complements the drier outer layer. * Exported from MasterCook * Apricot And Pear Crunch Crumble Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Society Veg1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound apricots 1/2 pound pears 2 ounces soft brown sugar 4 ounces 85 per cent wholemeal flour 2 ounces butter or margarine 4 ounces flaked almonds 1. Halve apricots, remove stones and place in a baking dish. 2. Add the pears, peeled and thickly cut. Sprinkle a little sugar on top (optional). 3. To make the crunch crumble topping, place the flour in a bowl, add butter or margarine, and rub into flour until the mixture resembles breadcrumbs. 4. Add sugar and almonds, mix well together, and spoon over the fruit. 5. Bake at 375øF/190øC/gas mark 5 for 20-25 minutes until golden. Serve with Greek yogurt. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : The combination of these delicately flavoured fruits works wonderfully well. * Exported from MasterCook * Apricot And Pecan Crumble Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg2 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces dried whole apricots -- chopped in half 2 tablespoons marmalade 3 ounces margarine 3 ounces wholemeal flour 3 ounces oat flakes 2 ounces soft brown sugar 1 ounce pecan nuts 1. Soak the apricots for 3-4 hours in 1/2pint / 300ml hot water. Bring to the boil in the same water. Cover and cook for 20 minutes. The apricots should be fairly soft. 2. Mix in the marmalade. Then put the mixture including all the liquid into a greased oven-proof dish. Add a little more water if necessary to cover the fruit. 3. To make the crumble topping, rub the margarine into the flour, then add the oats and sugar. Reserve 8 pecan nuts and grind the rest coarsely. Add these to the crumble mixture. 4. Sprinkle the mixture on the fruit. Arrange the whole pecan nuts on top. Bake the crumble at 350øF/180øC/gas mark 4 for 20-25 minutes. Serve hot. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : Apricots and marmalade make a tangy combination which works well in a fruit crumble. -- Alan Hewitt Quote Link to comment Share on other sites More sharing options...
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