Lemon and Cream Roll

I'm just going to cut to the chase... this recipe was a little bit of a fail.

This lemon roll looked great in the picture and seemed easy enough, but there was some language barriers/lack of attention to detail that caused me some issues. 

All the way from Germany... this tasty, overseas recipe comes from the cookbook: 

Dr. Oetker-German Baking Today: the original. 

The 'Fatless' Sponge

4 medium eggs

1 egg yolk

3/8 cup sugar

1 sachet vanilla sugar

7/8 cup flour

1/2 tsp baking powder

1. Whisk the eggs on high for about 1 minute. Gradually add the sugar and continue whisking on high for 2 minutes. 

2. Mix together the flour and baking powder and add to the egg mixture while on low speed. 

3. Spread the sponge evenly onto a baking sheet. Bake for about 10 minutes. 

4. Loosen the sponge along the edges and turn out onto parchment paper that has icing sugar sprinkled on it. Let it cool. 

Filling

Whipping cream in the whipped form. 

5. Spread the whipped cream onto the sponge and roll it up!

Sounds simple enough, right? Welp, here's where I went wrong. 

So, I put the eggs into Jetty (aka, Jet black betty, the name of my kitchen aid mixmaster)... and whipped em up!

I added the sugar and and flour mixture...

...and then spread it out over the pan. 

Now, this German cook book has some conversional issues (or perhaps the reader of the cookbook does). The recipe said to preheat the oven to 200. So that's what I did. After 10 minutes, the "sponge" was lacking "sponge" properties and looked very similar to it's original form. I soon made the connection that 200 is obviously 'degrees Celsius' and not 'fahrenheit'. Trying to redeem myself I figured I could just turn the temperature up with the sponge still inside and let it cook some more. Right?

Wrong... all you get it a rock hard flour and egg mixture... ( I also may have baked it for too long...)

So, I started again....

this time the oven was perfectly preheated and the sponge cooked beautifully. It was just too thick so it didn't roll properly. 

Fail. 

Even though this recipe was a waste of eggs, took twice as long as it should have, and looked like crap when I rolled it, it tasted not too bad, (that may have been due to the 35% cream and icing sugar, though).  I will try to make this one again, and spread my batter a little more thin. 

Things I learned about German cooking:

1. Instead of calling for 'cooking spray' in the recipe, they call it 'a little fat'. (sad reality)

2. Even though the sponge cake is 'fatless', it has extra cholesterol (4 eggs + 1 yolk).

3. A sachet of Vanilla Sugar is no where to be found in Canada. Therefore, I improvised by mixing 2 tbps of white sugar with almond extract. Why almond extract? I am out of vanilla and it was the next best thing. 

4. Use jam and cream. (extra sugar, extra goodness). 

Mmmmm, Tasty.  

Cornmeal-Crusted Scallops with Mint Chimichurri

Today's recipe is not my typical dinner. For instance, some nights a decent sized bowl of popped corn with sour cream and chive seasoning is sufficient. However... having just recently finished all of my undergrad class after 4 years of assignments, tests, and projects, I  thought I would splurge and make a nicer dinner with a friend.

From: The Best of Cooking Light- Everyday Favorites

Cornmeal-Crusted Scallops with Mint Chimichurri

Fun Fact: Chimichurri is a thick herb sauce commonly made with parsley and oregano, and served with grilled meat in South American cuisine. Mint gives this version a more delicate tast, making it perfect for seafood. Serve over a bed of rice to soak up the flavourful sauce.

Chimichurri: (super fun word to say)
1 1/2 cups loosely packed fresh mint leaves
1/4 cup sliced green onions
2 tbsp water
1 1/2 tbsp fresh lime juice
1 tbsp honey
1 tsp minced seeded serrano chile (I was too lazy to actually find this stuff, but chili flakes seemed to add the 'swiftiest' of kicks.)
1/2 tsp salt
1/2 tsp ground black pepper
1 garlic clove

Scallops:
3 tbsp yellow cornmeal
1 1/2 lbs sea scallops
1 tbsp olive oil
Green onion strips

1. To prepare chimichurri throw all the ingredients into a food processor (ah-ha! food processors do actually have a purpose). If you don't have a food processor because you've realized they were a fad of the 90's and an absoute pain in the butt to clean, a blender would work fine. Set this aside.

2. Preparing the stinky scallops!  (Sidenote... living many miles away from the coast, I have this weird paranoia about buying 'fresh' seafood in Alberta. I mean, it really can't be that 'fresh'. But, I figured for this recipe I would just have to get over it. Little did I know how bloody expensive scallops are!! I probably won't be making this again.)

1. Coat the scallops in the cornmeal. 

2. Heat oil over med-high heat and plop in the scallops.

3. Fry scallops for about 3 minutes on each side until it browns. Flip 'em over and brown the other side. 

4. Serve the scallops with a rice blend and top with chimichurri and onion slices. 

Overall, this was a pretty easy recipe and great for the wealth scallop lover. 

Some things I learned:
1. Scallops are the 'fishy' kind of seafood.
2. Leftover chimichurri tastes great in a bean salad.
3. Making onion slices is more fun than one would think.
4. I don't like the texture of scallops.

Check out what we had for dessert! Lemon roll with blueberries...

Chicken Fajita Chili

It's been a while since a New Recipe Sunday, but I feel like yesterday's NRS was totally worth the wait! This recipe is from...

Better Homes and Gardens: Year-round Slow Cooker Recipes (there's going to be some good ones come out of this book)

Chicken Fajita Chili
prep: 25 minutes   Slow Cook: 4 to 5 hours (low) or 2 to 2 1/2 hours (high)
Serves 8

2 pounds skinless, boneless chicken breast halves, cut into 1inch pieces
1 tbsp chili powder
1 tsp fajita seasoning
2 cloves garlic, minced
1/2 tsp ground cumin
2 14.5-ounce cans diced tomatoes, undrained
1 16-ounce package frozen stir-fry vegetables
1 19-ounce can kidney beans, rinsed and drained
3 tbsp shredded cheese
3 tbsp light sour cream
3 tbsp guacamole

1. In a medium bowl combine chicken, chili powder, fajita seasoning, garlic, and cumin; toss to gently coat.
2. Coat a large skillet with cooking spray; heat skillet over medium-high heat. Cook half of the chicken mixture in hot skillet until brown, stirring occasionally. Transfer until brown, stirring occasionally. transfer chicken mixture to a slow cooker. Repeat with the remaining chicken mixture. Stir in tomatoes, frozen vegetables, and beans.
3. Cover and cook on low setting for 4-5 hours or on high setting for 2-2 1/2 hours. If desired, top each serving with cheese, sour cream, and guacamole.

Nutrition facts per serving
261 cals, 2g total fat (1g sat fat), 88mg chol, 294 mg sodium, 22g carb, 7g dietary fiber, 7g sugar, adn 41g protien.

AND NOW THE RECIPE IN PICTURES!!! (because everyone knows that recipes are much easier to look at when they are in picture form)

1. Cube up a couple chicken breasts

2. Throw the cubes in a bowl and add 1 tbsp of chili powder

3. Add1 tsp (or an entire package) of fajita seasoning. The small detail of "1 tsp" isn't that crucial. I definitely just assumed I would put the whole package in without actually reading the recipe. It turned out great. 

4. Add two cloves of minced garlic. 

5. Add1/2 tsp of cumin. (Sidenote: I try to follow these recipes that I do as closely as possible. So, I go to the superstore and buy a whole bottle of cumin for $6.99 only to use 1/2 a teaspoon of it. This makes no sense to me. If I were in the spices business I would totally provide a much smaller option so people don't have cupboards full of spice bottles that have barely been used! Punchline...turns out I had already bought cumin for a previous recipe a while ago. Now, I have a crap load of cumin. If anyone wants some, I could most definitely set you up with at least a 1/2 tsp). 

Add caption

6. Toss'er all up!

7. Fry it on a medium-high frying pan until the edges are brown. 

8. Add the kidney beans, the chicken, the stir-fry mix and the tomatoes in the crock pot. Cook it on high for 2-2 1/2 hrs or low for 4-5 hrs. 

9. Top it with sour cream, guacamole, and cheese!  Delicious

This was the perfect Sunday meal for a snowy day in Edmonton. Enjoy!