Swiss roll with strawberry jam, delicious combination! I have written Step by step tutorial to make it.
Ingredients for 6 people:
1kg fresh strawberries (plus 250g for decoration)
2 cups crystal sugar
5 eggs, 5 tablespoons of sugar
5 tablespoons of sifted flour
1/2 orange zest
1/2 orange juice
impalpable sugar to decorate
Procedures to prepare it:
Place 1kg strawberries cut into 4 in a pan with crystal sugar. Turn on the heat and let it cook for an hour. During this time, remove the foam that forms on the surface of the pan and stir from time to time. When it is almost ready, spoon out the strawberries that are still whole. Remove from heat and let cool. Reserve.
Prepare the sponge cake: beat the egg whites in the mixer, when they are very soft add the sugar and egg yolks one by one. Remove from the mixer and add the sifted flour, stirring carefully only until incorporated. Add the orange zest.
Prepare the baking sheet (I used a large baking sheet, 49cm x 28cm) lining with parchment paper and over the parchment paper, spread the butter spray with flour or simply brush with butter and sprinkle with flour removing the excess.
Place the sponge cake on the prepared baking sheet and place in a preheated oven at 180 degrees for 12 to 15 minutes. Remove the baking sheet from the oven and turn the sponge cake over a damp cloth. At this moment, wet the sponge cake with the juice of 1/2 orange and spread the cold strawberry jam over the entire surface. Roll it up with the help of the dish towel. Transfer to the serving plate and sprinkle with powdered sugar. Cut the two ends off. Decorate with fresh strawberries and serve. What's left of the jam to eat for breakfast or how to like it more.
Accompanying idea to make your daily life tastier fresh asparagus with champignon from Paris
Ingredients for 5 people:
250g fresh asparagus
600g champignon from Paris
salt and pepper
olive oil
Procedures to prepare it:
If the mushrooms are soiled, wash and dry with a clean dish towel. Break them all into 4 parts. Reserve. Wash the asparagus, cut the bottom end (2cm) of all and discard. Cut the asparagus diagonally into 3cm pieces. Reserve. Heat a frying pan until very hot, add 2 tablespoons of olive oil and sauté the mushrooms in two parts: first half of them and then the other half until they are golden brown (approx 3 to 4 minutes), stirring constantly. Add salt / pepper. Place in a separate bowl.
Heat again in the same pan, add a drizzle of olive oil and cut asparagus. Sprinkle with salt. Add 2 tablespoons of water and cook, stirring constantly, for 4 to 5 minutes (until tender, but still crunchy). If you still have water in the pan, you can drain and remove the water. Return the mushrooms to the pan (without the water they have formed) with the asparagus. Check the salt and pepper and serve.
I served it with two chicken: I seasoned it with olive oil, salt and pepper, orange juice. I put an onion inside each one. I put it on a baking sheet, covered it with aluminum foil and baked it in the oven at 180C for 45 minutes. I removed the foil and let it brown. I also made a potato that I have on my insta, I do it like this: peel it, cut it in 4 lengthwise. I put it in a pan with cold water and salt and put it to cook. When boiling, count pir about 15 minutes, until soft but not falling apart. Drain, leave in the colander for a few minutes to dry and fry in hot oil. Sprinkle with salt as soon as it has fried, while it is still hot.
Since it's named swiss, does it comes from Switzerland?