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Chocolate Swiss Roll Recipe

Chocolate Swiss Roll Ingredients:

  • Chocolate Swiss Roll Recipe
    Chocolate Swiss Roll Recipe

    3 eggs

  • 1/2 cup caster sugar
  • 1/4 cup plain flour
  • 2 tablespoons cocoa
  • 1 cup cream
  • 1 tablespoon icing sugar (plus extra to dust)
  • 1/2 teaspoon vanilla essence

How to make Chocolate Swiss Roll

  • Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
  • Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
  • Using a metal spoon, gently fold in the combined sifted flour & cocoa.
  • Spread the mixture into the tin & smooth the surface.
  • Bake for 10 -12 mins, or until the cake is just set.
  • Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
  • When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side – rolling the paper inside the cake.
  • Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
  • Beat the cream, icing sugar & vanilla essence until stiff peaks form.
  • Spread the cream over the cake, leaving a 1/2 inch border all the way around.
  • Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
  • Refrigerate until serving – dust with extra icing sugar before serving.
  • Cut into slices to serve.
  • Chocolate Swiss Roll is ready to serve.

Prep Time: 25 mins
Total Time: 35 mins

Swiss Roll Recipe

Swiss Roll Ingredients:

  • Swiss Roll Recipe
    Swiss Roll Recipe

    3 eggs

  • 75g/3 oz caster (superfine) sugar
  • 75g/3 oz self-raising (self-rising) flour
  • Caster (superfine) sugar for dusting
  • 75 ml/5 tbsp raspberry jam (conserve)

How to make Swiss Roll

  • Whisk together the eggs and sugar for about 10 minutes until very pale and thick and the mixture trails off the whisk in ribbons. Fold in the flour and spoon into a greased and lined 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan). Bake in a preheated oven at 200°C/400°F/gas mark 4 for 10 minutes until well risen and firm to the touch. Sprinkle a clean tea towel (dish cloth) with caster sugar and invert the cake on to the towel. Remove the lining paper, trim the edges and run a knife about 2.5 cm/1 in in from the short edge, cutting half-way through the cake. Roll up the cake from the cut edge. Leave to cool.
  • Unwrap the cake and spread with jam, then roll up again and serve sprinkled with icing sugar.
  • Swiss Roll is ready to serve.

Makes one 20 cm / 8 in roll

Swiss Chard Tzatziki Recipe

Swiss Chard Tzatziki Ingredients

  • Swiss Chard Tzatziki Recipe
    Swiss Chard Tzatziki Recipe

    1 cup finely chopped Swiss chard leaves (remove ribs*)

  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • A dash of cayenne
  • 3 (9-inch diameter) pita breads, cut like a pie into triangles
  • Olive oil for drizzling on to the pita bread

How to make Swiss Chard Tzatziki

  • Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside.
  • Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.
  • Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.
  • Serve the tzatziki with the pita wedges.
  • Swiss Chard Tzatziki is ready to serve.

Swiss Steak Recipe

Swiss Steak Ingredients

    Swiss Steak
    Swiss Steak
  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil or bacon drippings
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef broth

How to make Swiss Steak

  • Preheat the oven to 325 degrees F.
  • Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
  • Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
  • Swiss Steak Recipe is ready to serve.

Prep 45 min
Cook 2 hr 30 min
Total:3 hr 15 min