CREAMY SWISS ROLL

At first really daunting when I first look at the picture. I got the impression that this kind of recipe is not easy to make or will give me a little bit more than just problem, but i carried on trying and hope for the best. " VOILA " I did it. yes I now learn more after making this and watching cooking programme and try it is worth it. Hmmm...... I do sound like an advert for hair shampoo... anyway if I can do it and turn out to be better than expected why not you try this too. surely you can.

Ingredients :

- 60 gr / 2 oz Selfraising flour

- 30 gr / 1 oz Plain flour

- 3 eggs

- 125 gr / 4 oz Caster sugar + 2 tablespoons extra caster sugar

- 160 gr / 5 1/2 oz jam

- 125 ml / 4 fl oz Whipped cream

How to make :

- Pre heat the oven to hot 210*C ( or 415*F )

- Grease a rectangular swiss roll cake tin ( around 12 x 10 inch / 30 x 25 cm )

- Line the base with paper and leave it to hang over the sides, this will help you to lift out the cake easily

- Sift the flour 3 x on to greaseproof paper

- Beat the egg for 5 mins until thick and frothy also pale looking, add sugar beating constantly until all sugar dissolved. The mixture should be glossy and pale.

- Fold in flour using metal spoon quickly and lightly.

- Spread mixture evenly onto the tin bake for 12 mins or until golden and springy to the touch.

- Turn the cake onto a dry clean T towel. Covered with greaseproof paper which has been sprinkle with caster sugar, leave for 1 minute then roll and leave it to cool.

- Unroll the cake, spread with jam and whipped cream and re - roll, trim the corner to smooth and serve with fresh strawberry or strawberry puree if you like.

VALUE MEALS

Those pictures are just for ilustration purpose.

My mission to find a good restaurant or cafe which serve set value meals is still going. Everywhere I go and live I have tried many The purpose for this is to see if the price charged by the restaurant or cafe is actually match the taste, texture and whole presentation.

Most important thing I need from this mission are hygiene, cleanliness and the friendliness of the waitresses. Timing can be my exception when I know I came in a busy hours but only to some extent.

Some of Restaurant or Cafe's I wrote is base on the day. It might not reflect the whole opinion of people. Some of us will have different taste and acceptance and pictures I use in that particular writing is for image purpose only. I only use real handmade cooking creations pictures for recipes I put in this blog which I have tried to prove and made sure the recipes actually worth to try.

You might find my critics about restaurant or cafe I wrote useful for your own reference, perhaps just to bear in mind that the ultimate result will be all down to your own opinion.

Experiments and experience the foods with open eyes and open mind can be a little bit challenging, why not!!!. It is not the end of the world. I definitely found it useful when cooking for my own family. I can mix and match and put other recipes for different kind of meat products or vegetables. Daring I would say and hey!!! voila it works and I am glad I did it.

By trying all those foods I became more and more critical, not just towards those I have mentioned above but also getting reasonable service.

This made me think with all the good food should compare to good service too. It just does not go well when I enjoy the food but getting bad service.

All of it have to go together and make it a perfect visit and even you think the price is not reasonable you will start justifying the whole package.

CARLLUCCIO'S ITALIAN RESTAURANT - TRAFFORD CTR - MANCHESTER - UK

Resto ini letaknya di trafford centre di Orient dekat pintu keluar. Ada jual stock barang barang kering nya seperti pasta, jamur kering dan lain lain untuk keperluan makanan itali deh. Kebanyakan jadi pegel nyebut satu satu.

Makanan choicenya nggak banyak. Simple tapi bergizi dan enak serta yg biasanya populer sama orang.
Saya seneng dengan resto ini karena suasananya terbuka jadi bisa menikmati sinar matahari yang masuk dari luar.

Setting tempat duduknya enak dan banyak untuk yang cuma mau ngopi aja ataupun kalo dtg sendirian. Ada juga setting yang untuk group dan utk family.

Saya pesen cappucino milano yg katanya smooth dan lebih enak dari yang satu lagi lupa namanya. Emang enak kok. utk suka kopi tapi nggak suka yg strong. sayangnya dengan ukuran yang saya bayar cangkirnya unyiiiiiil banget jadi minumnya cepet juga, kalo ada waktu tersisa sih mau pesen lagi deh. berhubung terburu buru yah apa adanya aja deh.

Terus saya coba Calamari, waduh enaaaak deh. nggak special tapi batternya itu lebih uenak dari resto lainnya, garing dan memuaskan. nggak rugi juga dgn harga segitu. yang pentinhg udah ngerasain yah dan nggak mengecewakan. enak kalo nggak mau lama lama disitu. chefnya masakanya juga termasuk cepet jadi nggak bakal lama nunggu. itu karena saya nggak dtg pas lagi rame kali yah.

pokoknya enak deh. saya nggak tau orang lain tapi ini pendapat saya aja sih.

This restaurant is super for a quick meal. Fast service ( I might come in a very good timing ) and good portion of food ( well good enough for someone not too hungry ) and good taste. If you think about price value I will suggest go to frankie and benny's to get better price.

I was surprised by the portion of coffee they serve. It was such a shock to see my coffee milano came in a very small cup. I first thought they must be joking but I was wrong, that was mine and they explain it is tradition to serve in the cup like that. dooooooo.

Ok not sure but I drink it anyway and it was lovely. Not too strong but its strong enough for me. After trying to reduce my coffee intake it seem pretty good for my liking. shame only small cup.

Calamari was to my perfection. The batter really good, I can eat it without any sauce but lemon. It was lovely and honestly made my mouth water.

We all have different taste for each person this is definitely the one I prefer the most. The only thing they could improve is the size. seems like they are using very small squids or perhaps this is their way of trade mark. anyway.

Service was not too bad, it is not supposedly michelin star restaurant but hey I like going to this place and perhap try other food next time

SHARING

I have to ask myself when I started this page. Firstly why do I want to sit and write this, second what is s the purpose of writing it ?

To be honest I do not like to sit down and spent too much of my time writing here cause makes my bum numb and my back as well as my neck ache so by limiting the time I then say " well I can do it and why not "!.

At first I was feeling a bit edgy, the reason behind was I was not that good with technology and not good with designing blog and what to do with it but hey I gave it a go and ' VOILA ' its here.

Many people I asked about how to make this and that and also the recipes but only tiny amount of them would share their recipes. Why? because the fact some of them are using it for commercial reason and so therefore they do not wish to share their recipes never mind the secret of their recipes..

I then understand why some people do not wish to share and really appreciate some who do share. Some feedback will do good and some will just knocks you down and felt the distance in friendship.

Base on all sort of reason I was thinking well if some people enjoy my cooking and foods I brought and feeling confidence that some even would like to have my recipes and I really do not mind to share with who ever ask.

so even if those recipe I have not put in here yet you are all welcome to ask me and who knows I can find it in my family archive ( ha..... ha..... as if I have a treasure chest full of it ). Anyway. There is no point keeping recipes a secret because it is all depending on how you do it and how patient you try over and over again.

I have all the cook book from all over the world and from the well known chef down to the unknown chef or books in the store. Guess what I failed few times trying new recipes but by doing it over and over again and use myself as guinea pig trying all sort of food I made following recipes from any books, I made some adjustment and fix the mistake here and there and finally found the right way how to do it and THANK GOD I finally cracked it.

Success is not going to be with me if I did not do that and if I gave up very easily.

Thanks to my husband and my children who were also very patient with some food I cook for them and turned out not so well, their critissism push me to do it again and again.

They are now happy and liking the foods I made for them.

I might not be the DELIA SMITH, JAMES MARTIN or MARCO PIERRE but I definitely know how to cook.

Most importantly I know my foods taste yuuuuuuumy.................

ITS THE TIME.

Well. Since my last posting I was in a new world of working. With 2 jobs in my hand and run the family and holiday too it was really taken up all my times, Tired more like. Yes that's how I feel more than anything.

Cooking foods and sometimes forgotten to take the pictures that's also another reason for me to keep on delaying. Dear me. I didn't realise it is already taken so long and now I am totally missing it.

I have been trying very hard to and so far just posting my food pictures on my facebook site just to be in a easy way and going to be easy for everyone to else did I make on the day.

This time should not be that busy as I have taken my time and try to ease off from all that. Reducing the activities without the sadness of losing it does work, I just have to focus and do my best to change it.

The best thing at the moment I gave in to my children demand. My husband and I did promise a pet for them for sometimes and just could not find the best time and compromise having this creature. After thinking and letting my kids decide what would they like to have then here it is the " JINX ". She ( according to pet shop keeper ) is definitely now the funniest and cutest and I love her like loving my 2 kids.

I had few bunnies when I was little but sadly didn't live for very long. I am very happy and hoping this Netherland dwarf bunny would live as long as possible and keep entertaining me while cooking.

" Good news " she is not going to be in my recipe. I can't even imagine it.

Everything in our life is now brand new ready to face new world, new experience and experiment with new thought and greatful with all we have.

And this is for the best !!!!.