Chocolate & chestnut roll

I didn't use the filling as per the recipe, I just whipped up some cream and used a tin of caramel ..... delicious!

Make this type of sponge whenever you want a Swiss roll-style cake

FOR THE SPONGE
4 medium free-range eggs
125g castor sugar
1tsp vanilla paste or extract
60g self-raising flour
40g cocoa, plus 1tbsp for dusting

FOR THE FILLING
300ml cream
230gtin chestnuts, pureed and sweetened
100g milk chocolate, melted

Heat the oven to 180C. Line a 20x30 cm Swiss roll tin with non-stick baking paper.

Whisk together the eggs, sugar and vanilla paste until pale and creamy, the whisks should leave a ribbon trail when lifted, about 4 mins. Sift over the flour and cocoa, then fold in with a metal spoon.

Pour into the tin and gently ease into the edges. Bake immediately for 12-15 mins, until risen and springy to the touch. Cool in the tin for a few mins, then turn out onto a sheet of baking paper dusted with cocoa. Cool completely.

For the filling, lightly whip the cream until it holds soft peaks, add chestnut puree and melted chocolate and mix until marbled. Remove the paper from the cake and spread with filling, leaving a 3cm margin along one short edge. Roll up from short end to the naked short end and put on a serving plate. Don't worry if it cracks a little.

Chicken, Bacon & Ratatouille Rice Bake

This meal is very easy and economical to make and combines the tasty flavours of chicken, bacon and brown onion.

15 millilitre oil
1 kilogram Chicken pieces
1 Red onion chopped
½ Packet bacon, chopped
400 gram Tin ratatouille
250 millilitre Uncooked rice
1 KNORR Brown Onion Soup
600 millilitre cold water

1. Preheat oven to 180°C.
2. Heat oil in a frying pan and fry chicken pieces until browned.
3. Place in a casserole dish.
4. Fry onion and bacon until lightly browned, add ratatouille and rice.
5. Mix KNORR soup powder with 600 ml water.
6. Pour over chicken and bake in a preheated oven for 1½ hours.

http://www.whatsfordinner.co.za/recipes/chicken-bacon-and-ratatouille-rice-bake/282

Cajun Braaied / Barbequed Fish

My hubby got this recipe from his colleague, Robert, we tried it today and it was really good.  Yellow tail or angel fish works very well but you can try this the fish of your choice.

Fresh Fish (of your choice) - filleted and deboned
Olive Oil
Louisiana Cajun Spice
Butter
Garlic
Lemon Juice

Pour some olive oil on both sides of the fish and liberally sprinkle it with the Cajun spice. Let it marinade for 30 minutes.

Melt the butter and add garlic and lemon juice to taste.

Once braai (barbeque) is hot, place the fish skin side up for a few minutes before turning it skin side down for the remainder of the cooking time (approx. 10 minutes depending on fire heat and thickness of fish).  Baste the fish with the butter mixture after turning.

Enjoy!!