Recipe For Chocolate Roll
Delicious recipe for chocolate roll recipes from www.nonnascooking.com
Baklava and pistachio ice-cream sandwich | During our five-day stay in Istanbul, we made the journey to Karakoy Gulluoglu, a baklava parlour. As we navigated our way there, we resisted the urge to pull up a chair at any one of the countless baklava shops in the same area for the promise of the best baklava with kaymak (rich Turkish buffalo clotted cream) in town. Looking around, we realised that here baklava wasn't a pastry to have to go. It was to be devoured with friends over warm, golden
Chicken panucho (panucho de pollo) | The panucho is one of the most loved Mexican street foods of the Yucatan peninsula, with its crispy base, smooth black bean paste, fresh salad and brightly flavoured pickles. Traditionally topped with shredded turkey, this panucho recipe uses chicken treated by an achiote and chocolate spice mix, adding even more dimension to the dish. The preparation method for the chicken also leaves you with a few litres of great chicken broth you can use in another recipe
Chocolate chip cookie dough pots | My children love a chocolate chip cookie so gooey on the inside that I can’t really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or crème fraîche as desired. For this recipe you will need 6 ramekins approximately 8cm/3¼in diameter x 4½cm/1¾in deep (approximately 200ml/7fl oz capacity)
Chocolate self-saucing jar puddings | It has always fascinated me how a sprinkling of cocoa and sugar followed by some boiling water poured over a pudding batter can magically form a deliciously rich chocolate sauce underneath the pudding when baked. No easy way of explaining — just watch in awe and enjoy! You will need six recycled jam jars for this recipe — being able to see the distinct layers through the glass just adds to the wonder.
Flourless chocolate, chestnut and rosemary cake (torta di castagna, rosmarino e cacao) | In a second-hand bookshop, under a pile of ancient magazines, my husband unearthed what has quickly become my new favourite cookbook: Mariù Salvatori de Zuliani’s A Tola Coi Nostri Veci. Its recipes are ordered randomly and read like a stream of consciousness. No photos. No ingredient lists. Just proscriptive prose along the lines of ‘a pinch of this’ and ‘a dollop of that’. But the recipes! Oh those Venetia
Sweet cheese, tahini and chocolate flogeres | Serve these sweet filo rolls with a scoop of thick cream for an easy midweek dessert. For an even faster recipe, fill the pastry with prepared chocolate tahini (available from Greek delicatessens) and chopped toasted walnuts. Best eaten on the day of making.
Chocolate tartlets | This very sweet, very short shortcrust pastry is ridiculously buttery and almost too crazy to try to work with – except for one reason – it tastes really good! It’s more like a biscuit than a pastry and, because it’s hard to handle, I prefer to use it to make small tarts and actually press it into the tins rather than try to roll it. You will need 10 x 10 cm tartlet pans with removable bases for this recipe.
Caramel banana spring rolls (turon) | If you love banana fritters for breakfast, then try this recipe for sweet Filipino caramelised banana spring rolls. Popular as a street snack, they’re easy to make, and you can alter the filling as you desire. Try adding a bit of shaved chocolate, or if you find the jackfruit difficult to track down, substitute mango instead.
Roman-style semolina gnocchi (gnocchi alla Romana) | As Easter normally falls in April, Italian food writer Pellegrino Artusi’s reliable suggestions for this month’s Italian menu consist of plenty of dishes that you could traditionally find on an Easter table, including the ones that Italians call magro or lean. In other words, fish or vegetables but no meat, the diet to be followed on Good Friday. Among a list of some of my favourite spring dishes, such as artichoke tart, broad beans served raw