1 Chocolate Swiss Roll Cake
50 mls Grand Marnier
25 dark chocolate pencils or 100 gms dark chocolate to make band around cake
300 gms dark chocolate (70% Cocoa)
125 grams Butter
6 egg whites
6 egg yolks
375 mls double cream whipped till stiff
3 Table spoons icing sugar
10 Medium Strawberries to decorate


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Serves 20
Preparation Time 40 minutes
Cooking time 8-10 hours

As per your request dad

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Some more lovely party food

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Good finger food for parties!

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One of Garys' popular desserts! Delicious caramel and hazelnut topped with rich chocolate ganache tart

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Not one of dads recipes but really delicious and Jan is always requesting it!

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This recipe is from the Princess Cruises Cook book A Culinary Courses Journey but is so delicious I have to share it.

Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

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http://en.wikipedia.org/wiki/Souffl%C3%A9

A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"—an apt description of what happens to this combination of custard and egg whites.




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Ingredients:

4 Eggs seperate the Yolk and white
125 gms butter
1 Orange
100 gms icing sugar
2 Tablespoons cocoa unsweetened
50 gms Caster sugar
150 gms poppy seeds
1 Tablespoon icing sugar

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Ingredients:
For the Base:
50 Oat biscuits
6 ½ Tablespoons melted unsalted butter
2 Tablespoons Caster Sugar
For the Filling:
1kg cream cheese at room temperature
¼ Cup caster sugar
2 Tablespoons Mango Puree
1 Tablespoon Vanilla essence
1.5 tbsp plain flour
4 large eggs
2tbsp double cream
450g white chocolate
2/3 Cup Mango diced into small pieces

For decoration:
250 mls Whipping cream
3 Tablespoons Caster Sugar
Vanilla essence
White Chocolate Curls
5 Tablespoons Mango puree

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Ingredients:

750 gms lean beef mince
1/3 cup dried bread crumbs
1 egg lightly beaten
1 clove garlic finely chopped or minced
1 Teaspoon mixed herbs
Salt and pepper
1 Small onion finely chopped or grated

FOR THE SAUCE:

2x 410 cans diced tomatoes
5 sweet basil leaves torn into pieces
2 cloves garlic finely chopped or minced
1/2 teaspoon sugar
salt and pepper
1 cup dry white wine
1 tablespoon corn flour mixed to paste in water

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Ingredients:

750gms Green Prawns shell removed and deveined
1 Cup Olive Oil
1 Cup Chardonnay
1 Brown Onion
8 Cloves of Garlic Minced or finely chopped
400 mls Double Cream
6 Sprigs of Parsley or 3 Spring Onions finely Chopped
1 Teaspoon Salt
Ground Black Pepper

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Not one of Garys recipes but thought I would put it in anyway after being asked to make one.

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Ingredients:

4 portions salmon fillets deboned and skin removed
400 mls Coconut Milk
1/4 Cup Sweet chilli sauce
1/2 Cup chopped Coriander
1 Tablespoon Lime juice
1 Tablespoon Fish sauce
Pak choy or mixed chinese greens
4 wedges lime to serve

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1 cup plain flour sifted
1 teaspoon baking powder
1/2 cup caster sugar
2 large eggs lightly beaten
125 grams unsalted butter melted
4 medium fuji apples peeled, cored and finely sliced
120 gms pine nuts
1 lemon grated peel
1 teaspoon cinnamon
Icing sugar to dust
Marscapone to serve




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