Sunday, December 25, 2005

Profiterole With Chocolate Sauce

Profiterole With Chocolate Sauce
Mini Cream Puffs, frozen
Chocolate sauce
Few tbsp pistacchio, crumbled

Remove the cream puffs from the freezer and wait about 20 minutes for them to defrost. Pour the chocolate sauce and sprinkle crumbled pistacchios on top, and serve.

Chocolate Sauce

6 tbsp cocoa
1 pinch salt
1/3 cup boiled water
3 tbsp unsalted butter
3/4 cup sugar
2 tbsp icy water

Put the cocoa, salt and boiled water in a pan and mix until it's paste-like. Turn the heat onto medium. Add the butter and sugar, and stir constantly. When the butter melts, cook for 8 minutes on medium-low heat, stirring occasionally. Add 2 tablespoons of icy water and stir. Put aside, let cool. Pour the sauce over the cream puffs.

Monday, December 12, 2005

Spinach & Salmon Roll

Spinach & Salmon Roll
For spinach:
1 box frozen chopped spinach, 300 gr
3 eggs
1 tbsp flour
1 tsp corn starch
1/2 tsp cayenne pepper

2 tbsp cream cheese with 1 tbsp milk

Smoked salmon 200 g

13 x 9 oven tray, put parchment paper on it

Defrost the spinach and squeeze out the water. Mix it with the egg, flour, corn starch, cayenne pepper, salt and pepper. Spread the mixture all over parchment paper (the size of the oven tray) with a spoon.

Preheat the oven to 175 C (350 F). Place the tray on the middle rack and cook for about 13-14 minutes. Roll the cooked spinach with the parchment paper while still hot.

Then unroll and spread the cream cheese & milk mixture equally on it. Place the smoked salmon on top in one layer. Then roll it again, but this time without the parchment paper. Cover it with plastic wrap and leave in the fridget for a few hours.

Before serving, slice them as shown in the picture. Serve with lemon and red onion slices.