I love a good swiss roll! It’s one of my favourite desserts to make and eat (a convenient and dangerous combination). It’s light, not too sweet, versatile, and pretty quick to make. Better still, it’s proven to be quite popular with both of our families.
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Often enough, the recipes that the kids try don’t quite turn out, crepes are a great example. This is no fault of the students, since they are just following recipes that they found online. But more than half of the time, the result is a thick, gummy pancake that someone has had the gaul to call a crepe (rude). To me, crepes should be very thin, almost see-through with some caramelized brown spots. I remember my pastry chef and mentor used bring a newspaper on crepe day, if you were able to read the paper through the crepe, then you’d done a good job.
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I love a good sticky toffee pudding, don’t you? This date cake evolved from a sticky toffee pudding with a few substitutions. This is a recipe that we have worked on since our last family get-together (Family supper club). It is wonderfully moist and spongey with a familiar toffee flavour. We like it best served warm with vanilla ice cream, but it’s also great served plain as an afternoon treat for coffee (or tea) time. Feel free to omit the asian inclusions if you don’t have them on hand, but we thought they made a really nice pairing.
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At work, I have been coming across more and more co-workers that are choosing not to have gluten for dietary reasons. And as some of you may know, dealing with teenagers on a daily basis can be a challenge sometimes, and sometimes a slice of cake is just what you need to sweeten up the day. The kids and I were able to come up with a recipe that is gluten free for some teachers/staff with (and without) gluten allergies to enjoy. This is an official version of the cake that we originally made for last year’s super birthday.
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How can something so simple be so good? The answer is a thin layer of caramelized sugar on top of a perfectly cooked custard. A student of mine wanted to make this at home for his family, so we started testing some recipes. I usually get a few students a year wanting to do this, but often enough – either from using a random recipe from the internet or not having the know-how to reduce our chances of error – we don’t get good results. Crème brûlée is so simple, and if done correctly it will be super tasty. That didn’t happen the first (few) time(s) though, lol.
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Smoothies & Sundaes 