Mango Swiss Roll

Here is the second of Juanna’s demonstration — the Mango Swiss Roll. Refer to my blog yesterday for making the sponge cake base. To make this, it is important to get ripe sweet mango for the filling. Unripe ones will produce a sourish cake.

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The Swiss Roll, done right, is a very soft and moist cake with the sweetness of the fruit. I like this because it is not overly sweet unlike others where the sweetness comes from the icing. I think you and your family will like this. Try it, it’s not hard to make.

Ingredients

  • Refer to the Fresh Fruit Cake blog for the sponge cake base and cream ingredients.

Click in the link below for the instructions.

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Fresh Fruit Cake

Juanna Zhou made two delicious cakes in the Gilmore Park Church Cooking Club meet. She made a Fresh Fruit Cake and a Mango Swiss Roll. For this blog entry, I am blogging on her Fresh Fruit Cake.

The Fresh Fruit Cake is a soft sponge cake and decorated with thin slices of fruits. She used soft fruits like strawberries, kiwi fruit and cantaloupe. I think you can’t really use harder fruits like apples and pears for obvious reasons that it will be impossible to cut them. Moreover apples and pears can oxidize and turn brownish.

The fresh fruit cake is pleasing to the eyes and palate. What else could you think of using for this?

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The Fresh Fruit Cake is very light and not overly sweet. A great cake for almost any occasion.

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Both the Fresh Fruit Cake and Swiss Roll use the same base. The base is a sponge cake. Here is the first recipe for the Fresh Fruit Cake.

Ingredients

  • 4 eggs
  • 1/2 cup sugar, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 cup cake flour
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon vinegar/lemon juice
  • 50ml milk
  • fresh fruits – strawberries, cantaloupe, kiwi fruit
  • 1 cup whipping cream
  • 3 tablespoons icing sugar

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Green Curry Lamb

Tanni is a another talented cook of the South Arm Community Kitchen. This week, she prepared a set menu (printed out nicely and put on display) for the cooking class. Her initial plan is to make a salad and garlic toast as the appetizers, Green Curry Lamb as the main entree and finally a sweet rice soup/congee as dessert. But unfortunately, with the boiling water advisory still on, she decided to drop off the salad as a safety precaution.

I’ll start off with the main entree. Green Curry Lamb. It was a great dish to be served with steam rice. The Green Curry Lamb is loaded with rich flavour from lemon grass, coconut milk and palm sugar.

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Ingredients

  • 2 lbs lamb shoulder, chopped into bite size
  • 2 pcs garlic, minced
  • 2 onions, sliced
  • 2 tablespoons green curry paste (add more if you like it spicy)
  • 3 tablespoons fish sauce
  • 1 lbs potatoes, peeled and cut into bite size
  • 2 shallots, sliced
  • 2 sticks of lemon grass, cut into 1 inch pieces
  • 3 tablespoons palm sugar
  • 1 can (400g) coconut milk

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Lemon Chicken

It’s Florence turn to share with us in the Gilmore Park Church community kitchen. She made Lemon Chicken, chicken corn egg soup and stir fried some sweet peppers. The dishes go well with steam rice.

Florence told us that this is the first time she’s making the Lemon Chicken. Nevertheless, the Lemon Chicken turned out great.

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The Lemon Chicken dish is colourful and appetizing.

Ingredients

  • 4 whole chicken breasts, cut into 2″ pieces and pounded lightly.
  • 1/2 cup corn flour
  • 3 tablespoons water
  • 4 egg yolks
  • salt and pepper to taste
  • 6 spring onions
  • oil for deep frying

Lemon sauce

  • 1/2 cup freshly squeezed lemon juice
  • 1 3/4 cups chicken stock (or 2 chicken stock cubes dissolve in 1 3/4 cups water)
  • 2 tablespoons corn flour
  • 2 tablespoons honey
  • 2 1/2 tablespoons brown sugar
  • 1 teaspoon grated ginger

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Celery Chicken Fingers

The other chicken dish which Angela made was Celery Chicken Fingers. The crispy fried chicken fingers are served with a sweet dipping sauce.

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The chicken fingers were made from thinly butterflied chicken breast (which has been seasoned with salt and peppers) wrapping around a celery stick and fastened by tooth picks. The chicken fingers are floured, dipped in egg wash and then rolled in breadcrumbs.

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Suey Choy (Napa Cabbage) Pork Dumpling

Betty made Suey Choy Pork Dumpling in the Caring Place Community Kitchen a couple weeks ago.

This is the pan fried version which I find is more tasty than the boiled version. The boiled version is best served in hot broth to keep it warm. You can check out the technique of making the boiled version at this link.

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Ingredients

  • 1 package of fresh dumpling skin (about 50 pieces)
  • 1 lb lean ground pork
  • 1 1 small suey choy (napa cabbage), finely chopped
  • 3 green onions, finely chopped
  • 1 tablespoon of minced ginger
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon white pepper
  • 1 teaspoon salt

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Middle Eastern Flavour Pork, Chickpea and Couscous Casserole

Andrea made this Middle Eastern Pork, Chickpea and Couscous Casserole as her second dish in the South Arm Community Kitchen.

This is a one-pot party dish which features easy-to-use couscous and nutrient-packed chickpeas. This dish is highlighted by the rich flavours of cumin, coriander and zesty orange.

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Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 lb lean boneless pork loin or pork tenderloin, cut in thin strips
  • 2 cups sliced carrots
  • 1 large sweet green or red pepper, diced
  • 1 large onion, cut in wedges
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 can (19oz/540ml) chickpeas, drained and rinsed
  • 2 cups chicken or vegetable stock
  • 1 tablespoon grated orange rind
  • 1 cup orange juice
  • 1/2 dried cranberries or raisins
  • 1 piece of leek, cut in thin strips
  • 1 1/2 cup couscous
  • 1/2 cup chopped fresh coriander or parsley

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Click on the link below for the instructions.

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Strawberry Swiss Roll

This blog is for Hok who had asked for the Swiss Roll recipe as seen in the Richmond Community Kitchen Summer Open House entry some time ago. I spoke to Andrea, who came from Germany, about this and she demonstrated the recipe a couple of weeks ago at the South Arm Community Kitchen.

The last time she made it, it was a Mango Swiss Roll. She made a slight change this time and used strawberries instead. The cake is made from simple eggs and sugar while the filling is made of whipping cream and strawberries.

Preparing the ingredients are very simple. The trick is with rolling the delicate cake up. It takes quite a bit of practice to get it right because it tears easily if you’re not careful. You should give this a try.

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Ingredients

  • 4 eggs
  • 1/2 cup sugar
  • 2 teaspoons sugar or vanilla sugar
  • 1/2 cup flour
  • 1 cup whipping cream
  • 2 cups strawberries

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