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« April 2009 | Main | June 2009 »

May 2009

14 May 2009

Passionfruit Sponge Roll

Passionfruit-Sponge-Roll2

The sponge cake roll goes by many names. In France it’s known as a ‘roulade’ and can be seen at Christmas time as the elaborate Bûche de Noël or ‘yule log’ covered in thick chocolate icing and miniature meringue mushrooms.

Also known as the Swiss or jelly roll, the sponge cake roll is a thin layer of sponge baked in a sheet pan. Cooled on a kitchen towel, the sponge cake is then spread with a filling such as freshly whipped cream or in this case, cream and passionfruit butter, and then rolled and sprinkled with icing sugar. When sliced, the sponge cake has a beautiful pinwheel pattern.

Passionfruit-Sponge-Roll1

Most of my experiences with sponge rolls have been with the packaged variety. This translates to preservative-laden cake filled with fake cream, and pales in comparison to the real thing.

Continue reading "Passionfruit Sponge Roll" »

04 May 2009

Smoked Trout Rissoni

Smoked-Trout-Rissoni-Pasta

Today I'm celebrating 'almost a month of being back in Australia Day'.

I've stocked our temporary mini-kitchen with the basics although I am finding it tough to cook like I used to. I'm feeling rather lost without my pots and pans and my exhaustive selection of herbs and spices.

All these items, minus the herbs and spices due to Australia's stringent customs laws, are neatly packed away in boxes sailing across the Pacific Ocean. They're due to arrive in another two weeks providing they haven't been lost, fallen overboard or mistakenly shipped to Patagonia. Apparently these things happen.

In the meantime, I'm surviving very well on simple meals. I'm living next door to a constant source of inspiration, who recently served me a mouthwatering meal of grilled salmon and spinach rissoni with Greek feta melted through it. Gorgeous.

I made the dish today, this time substituting salmon with smoked trout. I also added some fresh basil, dill and lemon juice. To better achieve the desired effect of warm, stringy, melted cheese, I use cow's milk feta for its extra creamy consistency.

In comparison to Canadian smoked fish, Australian smoking methods seem to produce a milder and more subtle effect.

The simple combination of feta, spinach and smoked trout was so complementary that threw them into my scrambled eggs the next morning. It was one of the best breakfasts I've had in ages.

Continue reading "Smoked Trout Rissoni" »

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