Raspberry and Cream Meringue Roulade…..On a bit of a roll with the baking. Today we used up the egg whites from yesterday’s custard recipe to create a simple but delicious meringue roulade filled with fresh cream and raspberries. The “it’s unhealthy” brigade will be back on our case!!! Ingredients 4 whites 8 oz (225g) sugar 1 tsp cornstarch (cornflour) 1 tsp white vinegar 12 x 8 baking tray or swiss roll tray Preheat oven to 180 c fan for first 8 mins approx Reduce to 140 c and bake for further

The new way to make roulade from mincemeat that conquers the world! Ingredients: vegetable oil: 13 ml (0.4 fl oz) minced meat: 1 kg (2 lb) salt: 5 g (0.2 oz) black pepper: 3 g (0.1 oz) sweet paprika: 5 g (0.2 oz) eggs: 3 pc scallions: 40 g (1.4 oz) parsley: 20 g (0.7 oz) garlic: 10 g (0.4 oz) soft butter: 200 g (7.1 oz) boiled eggs: 2 pc tomatoes: 1 pc cheese: 150 g (5.3 oz) mayonnaise: 50 g (1.8 oz) garlic: 10 g (0.4 oz) salt: 5 g (0.2 oz) black pepper: 5 g (0.2 oz) | Cookrate

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