Christmas Recipes: Cakes & Tarts No. 7 of 7 - Christmas Swiss Roll

Welcome back. A delicious recipe just in time for the holidays!

Christmas Recipes: Cakes & Tarts. No.7 of 7 - Christmas Swiss Roll

by: Paul Curran

Christmas recipe makes 8 slices
calories per serving: 720 cals
Preparation time: 45 minutes
Cooking time: 10 minutes
Not suitable for freezing

Christmas recipe ingredients
oil for greasing
caster sugar, 125 g (4 oz)
flour, plain 75 g (3 oz)
eggs, 3
cocoa powder, 30 ml (2 tbsp)
chestnut paste, can of sweetened 440 g (15.5 oz)
icing sugar
decoration, holly sprigs

Christmas recipe instructions

1. Prepare a swissroll cake tin, about 13 x 9 inch, inserting greaseproof paper into the greased tin and then greasing the paper itself. Shake a small amount of caster sugar around the tin, then do the same with some flour, finally shaking out the extra.
2. Whisk the eggs and sugar in a bowl placed over steam from water at just at boiling point. Be careful not to over heat the mixture. It should be just thick enough to make strands as you lift the whisk out of the ingredients.
3. Take thr mixture away from the heat and continue whisking as it cools, (about 5 minutes). Blend in the cocoa powder and flour followed by hot water (15 ml, 1 tbsp).
4. Take the tin from step one and pour in the mixture. Bake at gas mark 6 (200 degrees centigrade, 400 F) until the cake has come away from the sides of the tin a bit (about 10 minutes).
5. Remove the cake from the tin and place on greaseproof paper, previously coated then shaken with caster sugar. Trim the hard edges off the cake, then bake the rolled up cake (with paper inside) for an additional 20 minutes.
6. Melt the chocolate with water (15 ml, 1 tbsp) in a bowl placed over water just at boiling point. Mix icing sugar into some softened butter and then add the melted chocolate.
7. Take the cold swiss roll, unroll it and add the chestnut paste, spreading over the complete surface. Remove the paper, roll up again and put on a plate.
8. Attach a slice of the roll to the side of the log with butter cream. Preferably a diagonal slice.
9. Complete the presentation by using a piping bag with star shaped nozzle to run lines of butter cream along the swiss roll log. Finally, sprinkle with icing sugar and decorate with sprigs of holly.
About The Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at http://www.gifts-for-christmas.com, bringing you recipes and unique gifts for christmas including collectibles, russian gifts, cookies, jewelry. Send blank email to santa-52@aweber.com for free Xmas gags recipes.


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Christmas Recipes: Edible Gifts. No, 4 of 8 - Chocolate Truffles

It's getting close to that time of year again, so here's a suitable featured article:

by: Paul Curran

Christmas recipe makes: 2 dozen
Calories per truffle: 65
Preparation time: 30 – 60 minutes
Cooking time: 0 minutes
Suitable for freezing

Christmas recipe ingredients:
Truffle Mixture:
chocolate, bitter, plain or milk 225g (8 oz)
double cream, 75 ml (3 fl oz)
brandy, 75 ml (3 fl oz)
or rum,orange liqueur, coffee liqueur, coconut liqueur
Rolled Truffles:
cocoa powder
chopped nuts
coconut, dessicated or grated
chocolate vermicelli or grated choclate for rolling
Dipped Truffles:
chocolate, plain, milk or white (350 g (12 oz)
or mixture of all three
Suitable for freezing.

Christmas recipe instructions:
1. Truffle Mixture: Add the cream to grated chocolate and melt in a bowl over water at boiling point, stirring until smooth. Allow to cool and thicken.

2. Add your alcohol of choice and whisk until the mixture is strong enough to stay 'up' when a strand of mixture is pulled up by the whisk. Then put the mixture into a shallow tin (covered) and cool till firm.

3. Rolled Truffles: Place teaspoonful size amounts of truffle mixture onto a tray sprinkled with cocoa powder and roll into ball shapes. Alternatively you can substitute the cocoa with grated chocolate, chopped nuts, coconut, or chocolate vermicelli. Cool in a refrigerator for at least two hours.

4. Dipped Truffles: Roll the truffle mixture into 2.5 cm (1 inch) size balls and freeze overnight until rock hard. [If you wish you could push some edible decor into the balls before cooling, such as nuts, ginger or cherries.]

5. Prepare some melted chocolate over water at boiling point. If you can, check the temperature is in the range 46-49 degrees centigrade (115-120 F) or for white chocolate, 43 degrees centigrade.

6. Taking two or three truffles at a time, use cocktail sticks to dip them into the melted chocolate before placing them on non-stick paper. Transfer to a refrigerator for cooling for at least two hours to harden. Repeat for the remaining truffles.

7. Present the truffles in paper cases and store in boxes. Keep in a refrigerator for up to ten days.

About The Author

(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at http://www.gifts-for-christmas.com, bringing you recipes and unique gifts for christmas including collectibles, russian gifts, cookies, jewelry.



**Get a money-making mall FREE! Click here:
http://www.mypowermall.com/Biz/Home/30831