Hazelnutmeringuerouladewitheraspberries Recipes

HAZELNUT AND RASPBERRY ROULADE RECIPE

Steps:

• Preheat your oven to 300°F (150°C). Line a 15" x 10" (38cm x 25cm) cookie sheet with parchment for the roulade.
• Place the hazelnuts on a separate baking tray and bake for roughly 15-20 minutes or until golden brown and toasty.
• While still warm, place the hazelnuts in a clean kitchen towel and rub the nuts back and forth to remove the thin skins. Some skin left on is just fine.
• Chop the hazelnuts into small pieces and set aside.
• Using an electric hand mixer or stand mixer, whisk egg whites on medium/high speed until soft peaks form.
• Gradually add 1 tablespoon of sugar at a time, beating until meringue is stiff and shiny.
• Once all the sugar is added whip the meringue for 2 extra minutes. Lastly, stir in the chopped hazelnuts.
• Spread meringue evenly in prepared baking sheet all the way to the edges.
• Bake for roughly 35-40 minutes or until meringue is slightly firm to touch on top but soft inside. Set aside to go cool.
• Lay a clean kitchen towel over the meringue. Place a wire rack on top of that and flip it over. The baking sheet will be facing you now. Lift away the baking sheet. Gently take away the wire wrack from underneath the roulade. It might stick to the kitchen towel but don't be nervous, you can do it!
• Carefully peel off the parchment paper. Don't worry if you have some holes, this is fixable.
• Spread the whipped cream all over the surface of the meringue (the side that had the paper on).
• Scatter the raspberries all over the cream.
• To roll the Roulade: Using the kitchen towel as your guide, starting at the long side, gently roll up the meringue jelly-roll style, enclosing filling.
• Still using the kitchen towel, lift the roll onto your serving platter seam side down.
• Dust liberally with Icing sugar (to cover any cracks ???? ).
• Slice and serve as is or with some vanilla ice-cream on the side. Store leftovers in the fridge for up to 2 days.

HAZELNUT MERINGUES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a food processor, pulse hazelnuts until finely ground. In a medium heatproof bowl, combine egg whites, sugar, and pinch of salt. Set bowl over (not in) a pot with 2 inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in hazelnuts.
• Drop batter by heaping tablespoonfuls, 2 inches apart, onto 2 parchment-lined baking sheets. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature.

HAZELNUT MERINGUE ROULADE WITHE RASPBERRIES

Steps:

• Preheat oven to 200c.
• Line a 9x13 Swiss roll tin with baking parchment.
• Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
• Gradually add the sugar a teaspoon at a time, whisking well between each addition.
• The meringue is ready when it is glossy and very stiff.
• Spread the mixture into prepared tin and sprinkle with hazelnuts.
• Bake for 8 mins or until very golden.
• Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
• Remove the paper from the base of the meringue and allow to cool for ten mins.
• Spread the whipped cream over the meringue and scatter over the raspberries.
• Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
• Wrap in non-stick baking parchment and chill well before serving.
• To serve unwrap and cut in slices.

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.