CREAMED SEAWEED WITH LEMON - ALGUES

I have had a very bad experience with seaweed and until not too long ago the sheer thought of eating that sea veggie gave me shivers. After having had a very bad encounter with seaweed in the past I have never trusted myself to give it another try...

Well, you have to know that the reason why seaweed repulsed me to highest point and made me feel unsecure is due to the fact that when I was a child I was forced to take kelp tablets. As I could not swallow them they were crushed with littel jam. That combination was absolutely horrid! It took me hours to get that mixture down and I had to struggle a lot in order to finish it. That episode traumatized me and from then on seaweed became a taboo subject.

Anyway I am a daring person who likes to try out new things (well, maybe not ALL things), so when my friend Corinne proposed to give me a box of mixed seaweeds I could not refuse her offer. There was no way I was going to chicken out. I had to make my own experiences with those sea plants that are highly nutritious, healthy and extremely abundant.

"Love is like seaweed;
even if you have pushed it away, you will not prevent it from coming back"
- Nigerian proverb

As a matter of fact, apart from being interesting culinary-wise, the health benefits of seaweed are plenty. All of the minerals we need are present in sufficient amount and they contain many trace elements as well as vitamins. Certain seaweeds are up to 30 times higher in minerals than land food and can cleanse the body of toxic polluants (brown algae). They are also good for the hair (growth, shininess, thickness...), the mental health and the metabolism, they help regulate the hormones, awaken sexual desire, enrich the bloodstream and give a youthful skin color. A perfectly balanced natural food; Mother Nature's gift. Da bomb indeed!

Well, as I am not acquainted with that special vegetable growing in our seas I did not know how I should use it. After a little research on the net I found out that it was not difficult to cook with seaweed since it can be prepared just like any other veggie. As it somewhow reminds me of spinach I decided to prepare it in the same way as that plant. If we can make creamed spinach why can't we also make "Creamed Seaweed With Lemon"?

The result was fantastic! The garlic and shallots brought lots of flavor to that dish, the lemon took away some of the smelliness/fishiness of the seaweed and the cream added a little roundness to it all. It wasn't bad at all!

I must say that my "Creamed Seaweed With Lemon" had a refined taste and was very enjoyable. Something I will definitely try again and again.

~ Creamed Seaweed With Lemon ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

Ingredients:
1 Shallot, finely chopped
1 Clove garlic, finely chopped
1 Tbs Unsalted butter
2 Cups Mixed seaweed (brown, green and red seaweed/dulse, kelp, wakame), thouroughly washed & chopped coarsely
The juice of 1/2 lemon (or to taste)
5 Tbs Double cream
Sea salt, to taste
Pepper, to taste

Method:
1. Over medium high melt the butter and let it brown.
2. Add the shallot and fry for about 1 minute, then add the garlic and fry for another 1 -2 minute (the shallots have to be transluscent).
3. Add the seaweed and stir fry for about 2 minutes.
4. Add the lemon, stir fry for another minute.
5. Add the cream, season to taste, mix well and cook for 1 minute more.
6. Serve.

Remarks:
You can use one small onion instead of a shallot.
The cream can be replaced by light cream or cream cheese (use 4 Tbs instead of 5 Tbs)

Serving suggestions:
Serve as side dish together with fried/steamed fish (salmon, trout, tilapia, tuna, etc... ) or fried/poached/scrambled eggs (or omelet) and boiled/fried potatoes or rice.

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~ Algues Au Citron Et A La Crème ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Ingrédients:
1 Echalotte, finament hachée
1 Gousse d'ail, finement hachée
1 CS (15g) de Beurre non-salé
100g (2 tasses) d'Algues mixtes (brunes, vertes er rouges/dulse, kelp, wakame), lavées et coupées en morceaux grossiers
Le jus d'un demi citron (ou selon goût)
5 CS de Crème double
Sel de mer, selon goût
Poivre, selon goût

Méthode:
1. A feu moyennement élevé, faire fondre le beurre et le laisser brunir afin d'obtenir un beurre noisette.
2. Ajouter l'échalotte et faire revenir pendant 1 minute, puis ajouter l'ail et faire revenir pendant 1 à 2 minutes supplémentaires (les échalottes doivent être translucides).
3. Ajouter les algues et les cuire pendant 2 minutes, tout en remuant.
4. Ajouter le citron et faire cuire pendant une autre minute sans cesser de remuer.
5. Ajouter la crème et assaisonner et faire cuire 1 minute supplémentaire en oubliant pas de bien remuer.
6. Servir.

Remarques:
L'échalotte peut être remplacée par un petit oignon blanc et la crème double par de la crème légère ou du fromage frais Philadelphia (4 CS au lieu de 5 CS).

Idées de présentation:
Servir avec du poisson frit/cuit à la vapeure (saumon, truite, tilapia, thon, etc...) ou des oeufs au plat/pochés/brouillés (ou de l'omelette) et des pommes de terre cuites à l'eau/grillées ou du riz.

HERMANCE - PART II

Hermance trip continued...

After having walked up the hilltop above Hermance and enjoyed the fabulous landscapes there, we decided to go back down to that cute village in order to have a coffee at the campsite by the lakeside.

Walking through Hermance is always a wonderful experience no matter how many times you've already been there. The pretty houses are so photogenic and there are so many details to (re)discover. It is amazingly ravishing and scenic there. Nobody can stay completely impassible in front of so much beauty.

There's a lot to see in Hermance: narow and romantic streets, small adorable houses with many medieval elements, cute and secretive little gardens, gorgeous flowers everywhere and a lakeside that is magnificent. A village full of surprises!

To be continued next week...

5th B'DAY & WEEKEND CAT BLOGGING #270

The 8th of August is a very special date for me as it marks Rosa's Yummy Yums' birthday. Today, my blog is 5 years old...

Yes, exactly 1825 days ago, I wrote my very first post without knowing where it was going to lead me. Back then, I opened a blog account out of pure curiosity for that fantastic social tool that is blogging. I had no idea regarding what I was going to do with it. I had no plan. After having shared a few recipes and getting lovely comments from fellow bloggers and foodies, I very fastly got caught in the game and addicted this activity.

Thanks to my blog I have developped my cooking/baking, photography, language as well as writing skills (there's much more to learn though) and have been able to meet (physically and virtually) lovely people that I could never have known otherwise. This experience has been very enriching and has brought me so much.

Blogging is very therapeutic, just like baking and cooking. Through that medium I have been able to work on myself and become a better/stronger person. My self-esteem has grown and my shyness has decreased. The warmth of blogosphere always makes me feel less alone and motivates me in hard times. The frightened and psychologically bruised girl that I was in 2005 has healed and blossomed.

Therefore, I wish to thank all of you occasional as well as faithful readers and friends for reading and giving me so much. Your kind words, compliments, actions and gifts enlighten my life!

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This week, Amar and Luna at "CatSynth" (USA) are happy to announce that
they are hosting Weekend Cat Blogging #270...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

WALNUT BREAD - PAIN AUX NOIX

I definitely love making bread. There is something so therapeutic as well as rewarding about it. Not only does it help you release all tensions, get relaxed, brings you joy and happiness, but it also give you the impression of being more alive and anchored in you body. The dough feels so organic as well as real that it puts you feet back on the ground and helps you center yourself. It is a kind of meditation or yoga. And the smell and taste of homebaked bread is so soul-uplifting. A real key to inner harmony...

"All sorrows are less with bread."
Miguel de Cervantes, Don Quixote

Although I cannot imagine living without eating this marvelous staple I nonetheless try to limit my bread consumption (too much starchy food is not good for the health). During the week I rarely eat bread, but when the weekend comes, then you can be sure there there'll be a bread orgy at my place! I always make sure to have fresh bread on the Sunday brunch table and on Fridays or Saturdays we generally eat pizza, gourmet sandwiches, hamburgers or bread and cheese or something of this kind.

Two weeks ago I bought tons of cheese (Tommes du Vigneron, Cantal, Fourme d'Ambert, Chabichou du Poitou, Petit Livarot, Camembert & Cancaillotte) in neighboring France (Ferney-Voltaire). As my favorite way of serving cheese is the traditional Swiss/French way (with bread) and those cheeses deserved to be eaten with a more refined kind of bread, I decided upon making "Walnut Bread". No other nut than the walnut pairs up as perfectly with cheeses that have character.

I chose to adapt one of Beth Hensperger's recipes (California Walnut Bread, page 150) from her great and very useful bread book "The Bread Bible: Beth's 300 Favorite Recipes". That recipe is really interesting as walnut oil is added to the dough, for extra flavor. The original recipe calls for using only unbleached all-purpose flour. As I wanted my bread to be a little healthier and have more flavor I replaced part of the white flour by a little rye and whole wheat flour. This resulted in lovely loaves full of aroma.

That delightful "Walnut Bread" was the perfect accompaniment to my extra "stinky" cheeses. As the dough contains milk and oil it's texture was just like that of toast bread; smooth, soft and fluffy. Taste-wise we were not at all deceived. My bread had lots of oomph and was so fragrant. This "Walnut Bread" is highly satisfying with it's multi-dimensional gusto and exhaliratingly nutty savor. Terrific!

~ Walnut Bread ~
Recipe adapted from Beth Hensperger's "The Bread Bible".

Makes two 20 x 10cm (8 x 4 inches) loaves or two round loaves or two batards or about 20 dinner rolls.

Ingredients for the "Sponge":
2 Tbs Active dry yeast
1/4 Cup (60ml) Warm water (no hotter than 46° C/115° F)
2 Cups (255g) Unbleached all-purpose or bread flour
3 Tbs Runny honey or light brown sugar
2 Cups (480ml) Milk, at room temperature
Ingredients for the "Dough":
1 1/2 Cups (190g) Walnuts
1/2 Cup (105ml) Walnut oil
1 Tbs Sea salt
1 1/4 Cups (160g) Whole wheat Flour
3/4 Cup (100g) Rye flour
1 Cup (128g) Unbleached all-purpose or bread flour

Méthod for the "Sponge":
1. In the bowl of a heavy-duty mixer (using the paddle attachment), whisk together the yeast, water, flour, honey or sugar and milk. Beat hard until smooth and creamy. Cover loosely with plastic wrap or a towel and let rest in a warm spot (room temperature) for about 1 hour, or until bubbly.
2. Meanwhile, preheat the oven to 180° C (350° F). Spread the walnuts evenly on a baking sheet and roast them until lightly toasted, about 8 minutes. Let the walnuts cool and then chop them coarsely.
3. Add the oil, salt and 1 Cup (128g) of the flour to the sponge. Start mixing (using the hook attachment). Add the walnuts and the remaining flour 1/2 cup (60g) at a time until a soft shaggy dough is formed (it should clear the sides of the bowl).
4. Machine knead the dough for about 5 minutes or until the dough is moist, smooth, springy and passes the window-pane test. Add a little flour (1 Tbs)during the process if it's too sticky.
5. Transfer the dough to a greased deep container/bowl and turn once to coat the top. Cover with plastic wrap or a humid towel. Let rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
6. Gently turn the dough out onto the work surface and divide into 2 equal portions (or in 20 portions). Shape into round, batard or standard loaves (or shape into 20 little rolls). Place on a greased or parchment lined baking sheet or in greased loaf pans. Cover loosely with plastic wrap or a humid towel. Let rise at room temperature until double in size, about 45 minutes.
7. Preheat the oven to 190° C (375° F) twenty minutes before baking.
8. Bake the loaves on the centre rack of the preheated oven for about 35 to 40 minutes, or until brown and hollow sounding when tapped. Let cool on a rack.

Remarks:
You can replace the walnuts by any other nut of your choice. In that case use an oil in relation to the nuts you've chosen (hazelnuts = hazelnut oil).
If you want to make a white bread version, then replace the rye and whole wheat by unbleached all-purpose flour.
This bread can also be made without using a mixer. Use a sturdy wooden spoon instead and knead by hand.

Serving suggestions:
Eat this bread with cheese or make sandwiches (Pastrami, Mortadella, chicken salad, etc...) with it.

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~ Pain Aux Noix ~
Recette adaptée de Beth Hensperger "The Bread Bible".

Pour 2 pains rectangulaires de 20 x 10cm ou 2 pains ronds ou 2 bâtards ou 20 petits pains.

Ingrédients pour le "Poolish":
2 CS de Levure sèche
60ml d'Eau tiède (pas au dessus de 46° C)
255g de Farine blanche
3 CS de Miel liquide ou de sucre brun
480ml de Lait entier, à température ambiante
Ingrédients pour la "Pâte":
185g de Noix de Grenoble
105ml d'Huile de noix
1 Cs de Sel de mer
160g de Farine complète
100g de Farine de seigle
128g de Farine blanche

Méthode pour le "Poolish":
1. Dans le bol d'un mixer/batteur (utiliser le batteur plat), battre ensemble la levure, l'eau, la farine, le miel ou le sucre et le lait afin d'obtenir une mélange visqueux, crémeux et homogène. Couvrir avec du film plastique ou un linge humide (sans les alisser toucher le mélange) et faire lever à température ambiante pendant 1 heure ou jusqu'à ce que le mélange soit mousseux.
2. Pendant ce temps, préchauffer le four à 180° C. Mettre les noix sure une plaque recouverte de papier sulfurisé et les faire griller pendant environ 8 minutes. Faire refroidir les noix et les hacher grossièrement.
3. Ajouter l'huile, le sel et 128g de farine au poolish. Avec le batteur (+ crochet), commencer à pétrir. Ajouter les noix et la farine restante par petites quantités (60g à la fois) afin d'obtenir une pâte molle qui ne colle pas aux bords du bol.
4. Pétrir au batteur pendant 5 minutes ou jusqu'à ce que la pâte soit humide, douce et, élastique.

5. Transférer la pâte dans un bol huilé et faire tourner la pâte afin que l'huile la recouvre. Couvrir avec un film plastique ou un linge hunide. Faire lever à température ambiante pendant environ 1 1/2 à 2 heures ou jusqu'à ce que le pain ait doublé de volume.
6. Mettre la pâte sur le plan de travail et la diviser en deux parts égales (ou en 20 portions). Former en un pain ronds, bâtards ou en pains rectangtulaires (ou faire 20 petites boules rondes). Recouvrir la plaque avec du papier sulfurisé et placer les pains sur la plaque. Couvrir avec du film plastique ou un linge humide. Laisser lever à température ambiante jusqu'à ce que les pains aient doublé de volume, pendant environ 45 minutes.
7. Préchauffer le four à 190° C au moins 20 minutes avant d'enfourner les pains.
8. Cuire les pains au centre du four pendant 35 à 40 minutes, ou jusqu'à ce qu'ils soient dorés et sonnent creux. Laisser refroidir complètement sur une grille.

Remarques:
Vous pouvez remplacer les noix de Grenoble par les noix de votre choix. Dans ce cas vous devez utiliser une huile fabriquée avec les même noix que vous avez utilisé (par ex. noisettes = huile de noisette).
Si vous voulez confectionner un pain complètement blanc, alors remplacez la farine de seigle et la farine complète par la même quantité de farine blanche.
Ce pain peut aussi être confectionné sans l'aide d'un mixer. Il vous faudra utiliser une cuillère en bois bien solide et pétrir la pâte à la main.

Idées de présentation:
Ce pain est délicieux avec du bon fromage ou lorsqu'il est utilisé pour faire des sandwiches (pastrami, mortadelle, salade de poulet, etc...).

HERMANCE - PART I

Last Saturday the weather was particularly beautiful. The sky was azure blue, the temperatures were very enjoyable and the sun was shining strongly. Seeing that it was going to be a perfect day for playing tourists in the Geneva countryside, we decided to take the bus to the quaint village of Hermance.

This beautiful medieval village on the left bank of Lake Leman (Lake Geneva) was built in the 13th century. It is is tucked right on the edge of the lake and is situated on the border with France. Hermance is accessible by foot, car, bus and boat. There you can admire the pretty houses, savor the awesome view, relax on the harbour, swim in the lake, camp by the lakeside, catch a boat and explore the enchanting back country.

So, after travelling for about 50 minutes we arrived in Hermance where we went for a little walk on the hilltop. There, the sceneries are magnificent and so romantic. The countryside is fairytale-like, soft, peaceful and full of charm. Such perfect surroundings are ideal for taking pictures and doing long hikes...

SOUTHERN-STYLE ICE TEA - THÉ FROID

When I was a teenager in the 90's "Ice Tea" was really very trendy. Switzerland had discovered this beverage at the end of the 80's, but it was only a few years later that it got extremely popular...

I remember that "Ice Tea" (here, herbal iced teas - peppermint or alpine herbs - are also labeled as "Ice Tea" - not only the black tea or green tea versions) was the only thing that kids drank (together with Coke, of course - I never loved that drink though) and I was no exception to the rule. At home, we stocked gallons of that beverage (bought in Migros only - my favorite brand). If all cartons disappeared and no "Ice Tea" was left, then you could have been sure that I would make real tantrum. My worst nightmare (LOL). I was so addicted to it that I could not drink anything else. Of course, ingesting so much sugar (so many calories) on a daily basis cannot be good for your body and I believe it is one of the reasons (this and eating a little too well) why I got a little "stocky" (baby fat) when I was 16-18 years old (thankfully it is not the case now anymore, phew).

At this time, certain countries like France or England didn't know what commercial "Ice Tea" was. Once, in Annecy, at a tea room I ordered an "Ice Tea" naively thinking that they were going to get it out of either a carton or a bottle, but to my big surprise the waiter looked at me with big suprised eyes as if I had asked for the most exotic of drinks! He asked me what I meant and I explained what it was. So after a while he came back with a freshly brewed glass of "Ice Tea" that the bartender had made specially for me. It was the most delightful "Ice Tea"I ever had. They had even added a ball of homemade lemon sorbet to it. Fantastic! This little adventure still makes me laugh...

My love for "Ice Tea" has not died, but my I am no longer a fan of the bought kind and I drink lots of water now. My tastes have changed since I have grown older. Industrial "Ice Tea" does not please me anymore. I find it far too sweet, bland, unhealthy and chemical. As my grownup tastebuds demand quality foods, I resolved myself to making my own "Ice Tea". In that way, all my needs and craving can be fulfilled.

After having tested different brands of black teas, I have come to the conclusion that the best one to use when preparing "Ice Tea" is Lipton. Although it is far from being my favorite black tea for making a good cuppa (Twinnings or Palais des Thés black teas are far better as they have more character and are more complex - a totally different class of teas), Lipton "Yellow Label" is perfect when used for making "Ice Tea" as it's not too strong and has light aromas.

I always use a lot of lemon juice and rind to add some character to the brew which would be too boring without that gorgeous citrusy touch. Then I sweeten it with a little light brown sugar and light runny honey in order to give more deepness to my "Ice Tea". Finally, I always integrate a little lemon essence to that drink as it brings an extra lemony kick and freshness to it.

The recipe I am posting today is mine. I tested many different variations and experimented a lot before I found that perfect combination. My "Ice Tea" is neither too sweet, to strong nor insipid. The acidity of the lemons counterbalances wonderfully the sugariness of the sugar and honey, and the exhalirating fragrance of the essence just lifts up the whole flavor in a delightful way. So refreshing and delicious!

~ SOUTHERN-STYLE ICE TEA ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

Makes about 2.8 litres ice tea.

Ingredients:
3 Bags Black tea (I used Lipton "Yellow Label")
2.6 Litres Water
220-240ml Lemon juice (organic/about 2 lemons)
The zest of 1 Organic lemon
5 Tbs Light brown sugar
4 Tbs Runny Honey
1/3 Tsp Natural lemon essence

Method:
1. Heat water in a big pan and bring to a light boil.
2. Add the tea bags and let infuse for about 8-10 minutes, then dispose of the bags.
3. Add the rind of one lemon, the sugar, honey and essence. Stir well until the honey and sugar are dissolved.
4. Let cool completely.
5. Sieve the preparation.
6. Put the jugs in the fridge for at least 2-3 hours or until cold.
7. Serve.

Remarks:
Don't let the tea infuse for too long or the ice tea will have a bitter taste.
If you find that the ice tea is not sweet enough, then feel free to add a little more sugar or if it is too sweet then add a little water.

Serving suggestions:
Serve at any time of the day or night with ice cubes and slices of lemon or add a ball lemon sorbet to the ice tea.

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~ THÉ FROID US ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Pour environ 2.8 litres de thé froid.


Ingrédients:
3 Sachets de thé noir (j'ai utilisé du Lipton "Yellow Label")
2.6 Litres d'Eau
220-240ml de Jus de citron bios (~2 citrons)
Le zeste d'un citron bio
5 CS de Sucre brun clair
4 CS de Miel liquide
1/3 CC d'Extrait naturel de citron

Méthode:
1. Porter l'eau à ébullition (petit bouillons).
2. Ajouter les sachets de thé et laisser infuser 8 à 10 minutes, puis retirer les sachets.
3. Ajouter le zeste, le jus de citron, le sucre, le miel et l'extrait de citron. Bien mélanger afin que le sucre et le miel soient dissouts.
4. Laisser refroidir complètement.
5. Passer au tamis.
6. Transférer dans un pot et mettre au frigo au moins 2 à 3 heures ou jusqu'à ce que le thé froid soit froid.
7. Servir.

Remarques:
Ne laissez pas le thé infuser trop longtemps autrement votre thé froid aura un goût amer.
Si vous trouvez que le thé n'est pas assez sucré alors vous pouvez ajouter soit du sucre ou du miel et si, au contraire, vous le trouvez trop sucré, alors ajoutez un peu d'eau.

Idées de présentation:
Servir ce thé froid à n'importe quelle heure de la journée ou de la nuit avec des glaçons et une tranche de citron ou avec une boule de sorbet au citron.

LOVELY GENEVA COUNTRYSIDE - RURAL

This week, I am continuing to show you the beautiful countryside that lies all around our village. There is so much to see and discover in that area of Geneva...

This part of the canton is dedicated to agriculture. Around Veyrier and Troinex you'll find vineyards, fields (wheat, corn, quinoa, etc), big greenhouses (which are used for growing, fruits, vegetables, herbs and plants). Most of the regional products which you can buy in local supermarkets come from there.

Enjoy the tour!

ICE CREAM CAKE - BOMBE - DARING BAKERS

Here I am blogging about my latest Daring Bakers challenge and being once again awestruck by the way time flows. I feel as if I posted that "Chocolate Pavlovas" recipe less than a week ago. Days seems to slip through my fingers without giving me the chance to get a grip on them! No wonder I always start baking my Daring Bakers creations just before the deadline...

The July 2010 Daring Bakers’ challenge was hosted by Sunita of "Sunita’s World – Life And Food" who challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a "Bombe" with hot fudge. Her recipe is based on a n ice cream cake recipe from Taste of Home.

Making a "Bombe Glacée" (an ice cream dessert frozen in a spherical mould that appears on restaurant menus since 1882) was not much of a challenge in itself. The process, although long and fastidious was not that complicated. Swiss rolls (or Jelly Rolls) are easier to bake than they seem (it was either not the first time the I made this speciality) and the ice cream as well as hot fudge recipes used are very simple (no custard base for the ice creams) to prepare. Although my baking skills were not put to the test, my patience was grandly put to trial.

Since we were under a heatwave it was extremely annoying to have to work with ice cream as it took hours to freeze and melted every time I got it out of the freezer. And to crown the heat problems, making space in the freezer was a real brainteaser (it is so full that I cannot even add a nut!). Then, as if it was not enough, the "Swiss Roll Ice Cream Cake" was a heck of a pain in the backside to photograph due to it's lack of photogeny. I somehow find there was a little too much whipped cream in each roll so when I placed the cut slices in the bowl and had to "squish" them slightly in order to make them fit in their mould, the filling spilled out and made a mess. Hence the not so neat exterior of my "Bombe" (a real nightmare for a perfectionist like me).

Anyway, the whole process went well no matter if I had to fight against the high temperatures that Mother Nature delivered or my overfull freezer. My "Swiss Roll ice Cream Cake" turned out to look not all that bad and was very enjoyable. I really loved that delightful chocolaty flavor it had, but was not so keen on the fudge filling which somehow had a kind of cardboardy flavor (I only used good Swiss Cailler cocoa, so it could not have been at the origin of it's dull taste). I used a little Kirsch to perfume the vanilla ice cream, thus adding some complexity and a lovely aroma to the dessert. This "Swiss Roll Ice Cream Cake" was so successful that it took us (my boyfriend and I) no more than three eating sessions to finish it completely!

I wish to thanks Sunita for having chosen that wonderful dessert. This recipe is so good that I'll have to make it again some day!

~ Swiss Roll Ice Cream Cake ~
Inspired by the recipe of the same name from the Taste of Home website.

Preparation time:
. For the 2 Swiss rolls - 30 mins each + cooling time (at least 30 minutes) before filling and rolling.
. The filling can be made while the cakes cool.
. For the ice creams - 5+10 minutes + freezing time
. For the fudge topping - 5 minutes + cooling time
. Assembly - At least an hour of freezing time between each layer (I took much more)

Equipment required:
A large mixing bowl
Spatula/mixing spoon
Sieve
A small saucepan
Containers for ice creams
Cling film/plastic wrap
Greaseproof baking paper
Food processor/grinder
Electric/hand held beaters
Whisk 2 Baking pans, 11 inches by 9 inches each
Kitchen towels
Cooling rack
A pudding bowl/any other bowl, pan in which you are going to set the dessert. I used a 2 litre capacity, 9 inches in diameter and 4 inches deep.
Freezer
Oven
Serving plate
Knife

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SWISS ROLLS

Preparation time - 10 minutes
Baking time- 10-12 minutes
Rolling and cooling time- at least 30 minutes
Filling-5-8 minutes
Filling and rolling- 5-10 minutes

Ingredients for the "Cake":
6 Medium sized Eggs
1 Cup (225g/8 oz) Caster sugar + extra for rolling
6 Tbs (45g/a pinch over 1.5 oz) All purpose (plain) flour
5 Tbs (40g/a pinch under 1.5 oz) Natural unsweetened cocoa powder, sifted together with the flour
2 Tbs (30ml/1 fl oz) Boiling water
A little oil for brushing the pans
Ingredients for the "Filling":
2 Cups (500ml/16 fl oz) Whipping cream (35% fat)
1 Vanilla pod, cut into small pieces of about 1/2 cm (or 1 Tsp pure vanilla extract)
5 Tbs (70g/2.5 oz) Caster sugar

Method For The "Cake":
1. Preheat the oven at 200° C (400° F) approximately. Brush the baking pans (28 x 23 cm/11 inches by 9 inches) with a little oil and line with greaseproof baking paper (if you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake).
2. In a large mixing bowl, add the eggs and sugar and beat till very thick (when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds). Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
3. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
4. Place a pan in the centre of the preheated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
5. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
6. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
7. Repeat the same for the next cake as well.
Method for the "Filling":
1. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together (if you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream).
2. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
3. Divide the cream mixture between the completely cooled cakes.
4. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of 1/2 an inch should be fine).
5. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

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VANILLA ICE CREAM

Preparation time - 5 minutes+freezing (I have made the ice cream without an ice cream maker).

Ingredients:
2 and 1/2 Cups (625ml/20 fl oz) Whipping cream
1 Vanilla bean, minced or 1 Tsp (5ml/0.15 fl oz Pure vanilla extract)
1/2 Cup (115g/4oz) Granulated sugar
1 1/2 Tbs Kirsch

Method:
1. Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream, kirsch and vanilla-sugar mixture and whisk lightly till everything is mixed together (if you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream).
2. Pour into a freezer friendly container and freeze till firm around the edges.
3. Remove from the freezer, beat till smooth and return to the freezer (do this 3-4 times and then set completely).

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HOT FUDGE SAUCE

Preparation time - 2 minutes
Cooking time-2 minutes
Preparation time - 2 minutes
Cooking time-2 minutes
Make this just after adding the layer of vanilla ice cream to the cake.

Ingredients:
1 Cup (230g/8oz) Caster sugar
3 Tbs (24g/1.5 oz) Natural unsweetened cocoa powder
2 Tbs (15g/1 oz) Cornstarch
1 1/2 Cups (355ml/12 fl oz) water
1 Tbs (14g/1 oz) Unsalted butter
1 Tsp (5 ml/0.15 fl oz) Pure vanilla extract

Method:
1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
3. Remove from heat and mix in the butter and vanilla. Keep aside to cool .

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CHOCOLATE ICE CREAM

Preparation time - 5 minutes + freezing

Ingredients:
2 Cups (500ml) Whipping cream (35% fat)
1 Cup (230g/8 oz) Caster sugar
3 Tbs (24g/1.5 oz) Natural unsweetened cocoa powder

Method:
1. Grind together the sugar and the cocoa powder in a food processor.
2. In a saucepan, add all the ingredients and whisk lightly.
3. Place the pan over heat and keep stirring till it begins to bubble around the edges.
4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges (if you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely).
5. Remove from the freezer, beat till smooth and return to the freezer (do this 3-4 times and then set completely).

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ASSEMBLING THE ICE CREAM CAKE

Method:
1. Cut the Swiss rolls into 20 equal slices (approximately 2 cms each).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the se am sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl wi th plastic wrap and freeze till the slices are firm (at least 30 minutes).
4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour).
5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm (at least an hour).
6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining (if the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water - the bowl will come away easily).
8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Vibi de "La Casserole Carrée" (Canada)

WEEKEND CAT BLOGGING #268

This week, Nikita Cat at "Meowsing Of An Opiniated Cat" (USA) are happy to announce that she is hosting Weekend Cat Blogging #268...

To submit your kitty picture(s), you can either leave a message in her blog's comment section (with your permalinks) or contact her via e-mail without forgetting to give all the needed information.

HORSES CROSSING

Although Friday is my usual recipe day, today I will not be posting any. But don't worry on Tuesday the 27th of July I will blog about the latest Daring Bakers challenge.
Have a good weekend!