Swiss roll - Jelly roll

I guess you've noticed by now I have a sweet tooth and like baking. Tried to think of a dessert or treat which doesnt use butter and then a little bulb in my head lit up and I remembered I havent made Swiss rolls in a while. The thing I like about swiss rolls is making the sponge cake is quick and easy and once you master the art of rolling, it's ready to be eaten immediately. That is if you dont put it in the fridge or freezer for 30 minutes. Whatever the case it's a win win situation as it's a delicious little treat. Forgive me today, my photo isn't upto par and I had forgotten to add the extra confectioner's sugar and have some jam oozing and realised it too late!!


Ingredients
3 eggs
2/3 cup granulated sugar
1/3 cup water
1 tspn vanilla essence
3/4 cup all-purpose
1 tspn baking powder
¼ tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)


Method
Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.

Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.

Bake for 12 to 15 minutes until toothpick inserted in center comes out clean. Spread a clean kitchen towel on a wire rack and sprinkle confectioner's sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the parchment paper or aluminium foil from the top. Trim off the hard edges of the cake, and while its hot, carefully roll up cake from the short side. Keep the roll as tight as possible and let cool for approx 20 minutes. You could also keep it in the fridge.

Unroll the cake gently and remove the towel. Beat the strawberry jam slightly to soften;I like warming it for a few minutes in the microwave. Now spread it evenly over the cake. Do not put alot of jam as it will ooze out once rolled up again.I often make that mistake!!

Now again roll up the cake, which will be easier this time around. You can wrap it in cling film and place it in the fridge for 10-20 minutes if you dont want to serve right away. Helps with making the cake firmer and easier to slice.
When ready to serve place it on a serving dish. Sprinkle with confectioner's sugar to hide any cracks. You could also cover with frosting. Slice into 10-12 pieces.
Optional: Serve it with icecream or whipped cream.

Danish vitumbua - Danish aebleskiver

 

This post is in appreciation to the anonymous reader who commented on the vitumbua pans. Thank you for posting on aebleskiver pan, I can now put my pan to more use.I visited the website which also has recipes and decided to try cooking the danish vitumbua using my pan following the video's instructions. And I really enjoyed making and eating them. The recipe was easy to follow and cook quickly. Spent around 30-45 minutes maximum. I made half of the recipe added vanilla and cardamom and I ended regretting doing so...the plate was emptied so quickly!!! The aebleskiver were scrumptious ate mine with warm apricot preserve. The aebleskiver were soft, imagine eating a delicious pancake or crepe but in a ball shape. Perfect finger food. Delicious!!!

This is half of the original recipe. It makes approximately 28 aebliskiver using my small holed pan.
Basic ingredients:
2 eggs
1 cup of milk
1 ½ cup of self raising flour

My additions:
1-2 teaspoons of vanilla
1 teaspoon of cardamom
2 tablespoons of sugar

Procedure I still advice you watch the video.
1.In a medium bowl beat the eggs and milk. Add the vanilla, cardamom, sugar add the flour to a slightly heavy pancake- crepe like consistency. Let rest for 15-20 minutes. For simplicity pour the mixture in a small jug.
2.Heat your aeblisker pan or vitumbua pan.
3.Put ½ teaspoon of oil in each hole then pour some of the mixture in the holes. Make sure it doesnt over fill.
4. This is the tricky part: After a few minutes using a wooden skewer lift up the top of each aebliskiver, and turn approximately 1/3 rd on it's self(looks like a hood).Then after a minute using the skewer lift from one side try to turn to the other side. This allows the batter to expand. Then after 1 minutes holding the top, lift the aebliskiver and turn it over; this allows the ball shape to form. Keep rotating the ball till it's fried and becomes golden brown.
Once ready remove from heat and repeat until all the mixture finishes.

Serve with jam. (As I added sugar to mine you can have them without adding anything).

Cheers to the danes!!! Mange Tak!

Mchicha na Njegere wa Nazi - Spinach with peas in coconut cream

 

Mchicha(spinach) is one of the most widely eaten vegetable in Tanzania. In the coastal areas it is cooked with coconut milk and in the interior of Tanzania it is cooked with peanuts and in areas near Kigoma they use palm oil (Mawese).

Mine is a modern simplified recipe, I use frozen spinach, peas and I like blending the vegetables when I use coconut powder but traditionally the onions and bell pepper are sliced thinly, tomato is peeled and diced.The spinach is bought fresh from the market then cleaned and finely chopped. You put the spinach in your cooking pot and add the vegetables with 1 cup of water and cover. After 10-15 minutes the spinach will shrivel and the vegetables will soften then you add heavy (full thickness) coconut milk, curry powder and salt and let cook for another 15 minutes uncovered. Your dish is ready to be eaten with Ugali, rice or chapati and fried fish or meat.

Makes 6 Generous servings
Ingredients:
2-10oz frozen chopped spinach (Birds eye brand)
1 packet of coconut powder (equivalent to 1 whole coconut)
1 carrot,
1 medium onion
1 tomato chopped
1 tablespoon tomato paste
1 jalapeno/ chili pepper
1-2 teaspoon curry powder(to your liking)
1 ¼ cups water
salt
1 cup of frozen green peas.

Directions
1.Take a wide rimmed pan put the frozen spinach add ¼ cup of water on medium (5 mark) heat. Let the spinach thaw first on the stove top then increase the heat to medium high (7 mark) for 10 minutes. Some of the water should evaporate.
2.In the meantime blend the onion, carrot,tomato, jalapeno, bell pepper, coconut powder, 1 cup of water and tomato paste. Pour this mixture to the spinach, stir and add the curry powder and salt. Add the green peas cook covered for 10 minutes then simmer uncover for 10 min. Once the peas are soft and most of the fluid has evaporated the mchicha is ready.