Tuesday, 12 July 2011

raspberry hazelnut roll and learning to crochet

g'day! so, i bet you're all wondering what i'm getting up to here down under, and how i'm spending my time? (well, maybe you aren't, but i'm going to tell you anyway!)

well, i'm basically doing the same things i was in the uk - i'm still running my own business, and writing a lot of the time. but, in my spare time, i'm experimenting with new recipes that i've discovered in some very old recipe books, and trying out new ingredients.

the first recipe that i stumbled across (from my great aunt's recipe collection) and absolutely HAD to make right there and then was a version of a raspberry hazelnut meringue roll, with the normal Alissa adjustments of no sugar, no flour, and lots of flavour!

easy to slice, and a great pleasure to share!


and did i mention it tastes amazing?


this is a really easy recipe to make at home, and i urge all of you to try this for your next special occasion - it will go down very well! i was fortunate enough to share this dessert with a few people who have been so gracious and kind to me in my first few weeks in Australia - and they all enjoyed it very much, and were pleased to take a slice of this 'lush mush' home with them too :)

it made 8 servings - the pictures show a half portion ♥

raspberry hazelnut roll

4 eggs
1/3 cup honey or agave nectar
1 cup ground hazelnuts
1 cup raspberries
1 cup double cream
a little grated dark chocolate to finish

start by separating your eggs. then place your egg yolks in a large mixing bowl and whisk together with the honey/agave until thick, creamy and lemon colour (usually about 5 minutes with an electric whisk). stir in the hazlenuts.

then in a separate bowl, whisk up the egg whites until stiff peaks. fold the egg whites gently, 1/3 at a time, into the hazelnut mix.

pour the mixture onto greaseproof paper, spread out until thin and even. bake for 20 mins in a moderate oven, or until firm.

remove from oven once golden, wait a few minutes for the initial cool, cover with baking paper and turn over. after another few minutes, roll the meringue cake up lengthways, and leave to cool.

in a clean bowl, whisk up the double cream and then stir in the raspberries. spread the mixture throughout the inside and over the top of the cake roll. sprinkle with grated dark chocolate, and enjoy!

cook's notes: the cake base can be made a day in advance, and kept in an airtight container, or frozen.  the prepared and decorated dessert can be kept in the fridge for a few hours before serving.

i'm also taking the opportunity to learn to crochet - what better time to learn this particular skill than when staying on a retirement village?! a lovely lady named Clare was patient enough to sit with me for two and a half hours, until i got it right...


and i'm also enjoying the nearby shops... (if you want to see my first haul video from Oz, check it out here on alissaevelyn)


i hope you are all feeling great and having a happy day :)

currently reading: sunset house by lady fortescue - i've nearly finished now, and am totally loving it!

3 comments:

  1. That supermarket looks amazing, definitely better than our Tesco! I can't believe how short the ingredients list it for that recipe, it looks delicious too!

    ReplyDelete
  2. Oh wow I really love the look of that! I might have to try it myself, but perhaps use some Greek yogurt in place of the double cream!

    ReplyDelete

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