eat - Page 12

Savory Green Onion Pancakes

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52 weeks of cooking – Onions

Pancakes do not always have to be sweet and covered in a river of maple syrup, pancakes can be savory.

The first time I made savory pancakes it was the topping that was savory, not the pancakes, it mostly came down to a lack of options for a sweet topping. I made a thin brown gravy packed with carrots and peas, plus you can never go wrong with adding an egg on top. Another version of slightly savory pancakes are Johnny cakes or hoe cakes, cornmeal pancakes. I like them fried in bacon grease, served with bacon, unsweetened apple sauce and some maple syrup.

These pancakes are filled with lots of green onions and just enough cheese to give salty cheese flavor without being overly gooey cheesy. I served mine with extra green onions and a poached egg, I bet some plain yoghurt or maybe a favorite salad dressing would also be a good choice.

 




Savory Green Onion Pancakes


Ingredients

  • 1 1/2 c all-purpose flour
  • 2 tbsp. cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne
  • 1 3/4 c buttermilk
  • 2 eggs
  • 3 tbsp. butter, melted
  • 1 c green onions (about 8), chopped
  • 3/4 c grated white cheddar cheese

Directions

  1. Mix all of the dry ingredients together. Add the wet, when about half combined add the green onions and cheese.
  2. In a large pan on medium high heat greased with butter or oil, dollop the pancake batter. Wait till edges start to brown and bubbles form on the surface. Flip and cook about 2 minutes or until golden brown.
  3. Serve with more green onions and a poached egg if desired.

Mushroom Pinchy Pies

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52 weeks of baking – Veggie

You know those items that sit in your fridge for a long time and you keep planning on using them, but it never really happens? Well these mushrooms sat around for awhile, but I did finally end up using them.

The ship is headed to yard and while we are hauled out of the water we are on sever water restrictions. If we use a lot of water it’ll fill the tanks, if we fill the tanks we’ll have to dump them before they over flow into the bilges. If we dump them they might end up being dumped on people who are working on the hull of the ship, no fun. So we try to avoid this by planning ahead, using paper plates and meals likes sandwiches where there is very minimal clean up. Plus, with such quick meals the hands that were once allocated to food preparations are now outside doing something to the ship. The faster we get our work done the sooner the ship gets back in the water and the smaller the bill is.

So in preparation for not cooking for a few days I wanted to clean the fridge out of anything that might not be good on the other hand. These mushrooms were already looking a little sad and dry, I wanted to use them up and not throw them away. I feel worse about wasting mushrooms than I do lettuce.

These little pinchy pie pockets were great, it was all about the filling really, rich, creamy and very mushroomy with a hint of musk from the thyme. Their shell of bread was crispy where browned but also that nice chewy squidgyness of squished bread around the edges. Normally little pies like this are deep fried but I prefer the taste of bread that’s been fried in butter, in a way it reminded me of part of an English breakfast.

 











Mushroom Pinchy Pies


Ingredients

  • 24 slices of white bread, I used Texas toast
  • 1/4 c butter, for frying

Filling

  • 12 medium mushrooms, roughly chopped = 2 cups
  • 1/4 of a red onion, minced
  • 2 garlic cloves, minced
  • 1/2 tsp. thyme
  • salt and pepper to taste
  • 1/4 c white wine
  • 1/4 c heavy cream
  • 1/2 c gruyere cheese, grated
  • 4 sprigs parsley, chopped

Directions

Filling

  1. Sauté the mushrooms in a little butter with a pinch of salt until they loose their moisture and start to brown. Add the onions, garlic and thyme, cook for 3-5 minutes until the onions have softened, season with salt and pepper to taste.
  2. Deglaze the pan with the white wine scrapping the bottom of the pan to pick up any tasty bits that have stuck. Turn off the heat and add the cream, let cool for a few minutes before adding the cheese and parsley. Set aside while you prep your bread.

Pies

  1. Remove the crusts from your bread, you could use a round circle cutter to end up with very tidy pies.
  2. Put a spoonful of filling in the middle of a slice of bread, lay another pieces of bread on top and firmly squeeze the edges closed. It might take a few pies to get them just right.
  3. Cook the pinchy pies in 1-2 T of butter, about 2-3 minutes per side on medium low heat until golden brown. Sprinkle them with salt as soon as they come out. Alternatively, you could deep fry them, you’ll want a very good seal.

Banana Split Cupcakes

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52 weeks of cooking – Rainbow

Sometimes you just need a ridiculous dessert. I’m not necessarily talking a show stopper but just something with a lot of components that makes for a wow both in taste and appearance, to me taste always comes first. These cupcakes ended up looking great because of the components used, not because of extra frilly decorations.

These cupcakes start off with a base of a fresh banana cake, not musky like banana bread, light and not too sweet. They are topped with a fresh strawberry buttercream, dipped in chocolate, then sprinkles and topped with whipped cream and a cherry on top.

I made these because they sounded fun and a little over the top, then ended up being better than I expected. This recipe makes more than a dozen, scale them down if you need to but I recommend making them for a crowd.

 








Banana Split Cupcakes


Ingredients

Banana Cake

  • 1 1/2 c butter, softened
  • 2 c sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 4 c flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 c mashed banana, about 3 large
  • 1 1/4 c milk

Strawberry buttercream

  • 1 1/2 c butter, softened
  • 5 c powdered sugar
  • 2 egg yolks
  • 3/4 c fresh strawberry puree
  • 1/2 tsp. salt

Chocolate Ganache

  • 1/4 c heavy cream
  • 1 c chocolate chips

To Assemble

  • sprinkles
  • whipped cream
  • maraschino cherries

Directions

Banana Cake

  1. Line muffin tin with muffin papers and preheat the oven to 350F.
  2. Cream the butter and sugar together in a stand mixer with a paddle attachment until light and fluffy.
  3. Add the eggs one at a time until each is fully incorporated, add the vanilla.
  4. Add the dry ingredients, turn the mixer on and slowly pour in the wet ingredients, do not over mix.
  5. Divide the batter between the cup and bake at 350F for 20-23 minutes.

Strawberry Buttercream

  1. Beat the butter with a whisk attachment in a stand mixer until light and fluffy, slowly add the powdered sugar a cup at a time alternating with the strawberry puree and egg yolks. Finish the frosting with the salt, taste and adjust.

Chocolate Ganache

  1. In a microwave safe bowl heat the heavy cream until it steams, add the chocolate chips and let sit for a minute to start to melt. Stir until the mixture is smooth and glossy, reheat for 5 seconds if needed to melt the chocolate more.

To Assemble

  1. Frost the cupcakes with a medium about of frosting, just a layer, not a heaping pile. Chill the cupcakes in the freezer for about 10 minutes just to set the frosting so it won’t melt when dipped in the warm chocolate.
  2. Pour some sprinkles into a bowl. Dip the frosting of each cake into the chocolate to coat, it doesn’t have to be perfect, then dip the chocolate covered cupcake into the sprinkles. Rotate the cake around to cover more of he edges.
  3. Squirt a small amount of whipped cream on to each cake and top with a cherry.

Coconut Peas

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When I was first started to cook on Bounty I wanted to recreate the flavors I was familiar with in Singapore, but the ingredients I had were very different. Given what I had available to me and the dinner I had decided to make I wanted to make a side dish that went along with my Indian inspired meal.

I created coconut peas, a can of coconut milk, some ginger and garlic, a little curry powder and sweet little green peas. It’s an easy dish and I could eat a huge batch all to myself, but that’s how I feel about all pea dishes. Give me a big bowl of little green pearls and I’ll eat the whole thing, all to myself.

 








Coconut Peas


Ingredients

  • garlic
  • ginger
  • curry powder
  • salt
  • frozen peas
  • oil for cooking
  • coconut milk

Directions

  1. In a food processor grind garlic, ginger, curry and salt into a paste.
  2. Bring a large pot of water to a boil and boil the frozen peas until they are no longer frozen, drain and set aside.
  3. In a large pan on medium high heat sauté the garlic ginger paste in a little oil until fragrant and starting to stick to the bottom of the pan.
  4. Add the coconut milk and scrap the bottom of the pan to remove anything stuck on, bring to a boil and add the well drained peas.
  5. Stir and cook until the peas are heated through.

Swedish Princess Petit Fours

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52 weeks of baking – Afternoon Tea

When I was a kid my brother and I came up with a rule, he got to make pies, I got to make cookies and cakes. We were not allowed to make something the other person was allowed to make for whatever reason, it was just a silly kid rule and we stuck to it.

As I got older I started to make more complicated cakes, still very basic, but I made different fillings and tried my hand at different frosting other than basic American buttercream. Two times I tried making petit fours, tiny little bite sized cakes covered in poured foxndant. Both times I failed on the first step, the cake. A Genoise sponge is the common cake chosen for a delicate petit four, it’s leavened with lots of eggs and there is very little else to it. My cake ended up dense and eggy, there was nothing cake like about it except that it was in the shape of a squashed cake.

It’s been over 10 years since I thought about making petit fours, I bet I could do it now, I’ve come a long way with my culinary skills. So the cake turned out great, with that firs step finally accomplished I felt the rest would be kinda easy. I chose an Italian meringue buttercream to help glue things together, I’ve only made that successfully once, my third try at it resulted in an okay out come. Cutting and sandwiching the cake was the easiest step of the whole processes, but pouring the fondant all the cakes made me hate them. I did see that part coming, I’m not a fan of tiny fiddly work. They are so pretty if done correctly, straight sides covered in shiny fondant stacked on a pretty tray for afternoon tea.

I covered about half the cake squares and gave up on these darn things, probably would have helped had I actually had a cooling rack to place them on. Maybe in another 10 years I’ll be able to master these buggers and pour fondant smoothly in one sheet over all of them. Oh well, they tasted good and were half fun to make.

 













Swedish Princess Petit Fours


Ingredients

Genoise

  • 3 tbsp. unsalted butter
  • 5 large eggs
  • 1/2 c sugar
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 3/4 c all purpose flour, sifted

Italian Meringue Buttercream

  • 1 c sugar
  • 1/4 c water
  • 4 large egg whites
  • 1 c butter, room temperature
  • 1/2 tsp. almond extract
  • pinch of salt
  • electric mixer
  • candy thermometer

To Assemble

  • 1/3 c raspberry jam
  • 3 1/2 oz marzipan

Poured Fondant

  • 6 c powdered sugar
  • 1/2 c water
  • 2 tbsp. corn syrup
  • 1 tsp. vanilla
  • food coloring

Directions

Genoise

  1. Preheat the oven to 350F, grease a square 8 or 9-inch pan.
  2. Brown the butter on low heat until little it starts to give off a toasted aroma, set aside to cool.
  3. Put eggs and sugar into the bowl of the stand mixer, warm eggs over bain-marie (pan of gently simmering water), whisk constantly for 5 minutes until the eggs are warm to the touch 110-120F.
  4. Whisk in a stand mixer for 1 minute on low speed, slowly progress to medium high for 10 minutes until approximately tripled in volume. Pale yellow, almost white, ribbon stage, hold its shape for a minute.
  5. Sift the cake flour and salt into the egg mixture in thirds, gently folding, use a whisk instead of a spatula to keep the air. Fold until barley incorporated. Add the vanilla to the butter and stir a scoop of batter into the butter and then fold into the big bowl of batter.
  6. Very gently pour the batter into the pan, be careful to not knock any air out. Bake 18-22 minutes, until golden brown. Do not open the oven to check on it or it might collapse.
  7. Cool 5 minutes in the pan and then invert on to a cooling rake.

Italian Meringue Buttercream

  1. In a small pan over medium heat bring the sugar and water to a boil.
  2. While the sugar is boiling begin to beat the egg whites with a whisk attachment, beat until stiff peaks, do not over beat or the egg whites will dry out.
  3. When the sugar reaches 240 degrees F remove from the heat and immediately pour in a steady stream into the egg whites while they are beating. Try and pour the sugar so it doesn’t hit the beater splattering sugar on the upper edge of the bowl.
  4. Continue to beat the egg white and sugar mixture until no heat remains in the bowl, touch the bottom of the to check that is room temperature before adding the butter.
  5. With the mixer still running on medium high speed add the butter a tablespoon at a time, continue to beat for a further 3-5 minutes after all the butter is added. At this stage the buttercream might look curdled, keep beating until it’s smooth.
  6. Finally add the almond extract and pinch of salt, makes about 3 cups of buttercream.

To Assemble

  1. Once the cake has completely cooled trim the top of the cake removing any dome, you want it to be fairly level. Slice the cake in half creating two layers, fill with raspberry jam and sandwich the layers back together.
  2. Frost the top and sides of the cake with the buttercream in a light layer, a little more than a crumb coat but not thick like a final layer.
  3. Roll out the marzipan into a sheet the size of the top of the cake, you can use the pan you caked the cake in as a guide and to cut to size. Lay the marzipan on top of the frosted cake. Chill for about 30 minutes until things firm up.
  4. Now cut the cake into bite size petit fours and frost the freshly cut edges. I find it easier to cut one direction, frost the sides and then cut into squares and coat the remaining un frosted sides. Refrigerate the frosted petit fours and make the poured fondant.

Poured Fondant

  1. Combine sugar, water and corn syrup in a sauce pan and mix well, cook over low heat, do not heat hotter than 100F, it will loose it’s shine. Remove from heat and add vanilla extract and food coloring.
  2. Place the petit fours on a cooling rack over a cookie sheet to catch the icing and pour or spoon icing over each cake. Collect the drippings, reheat and pour again if necessary for full coverage.

Chicken Tikka Masala

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52 weeks of cooking – Marinating

When I cook for large groups I don’t bother measuring with spoons or cups, I use my hands. Maybe the flavor doesn’t come out exactly as I imagined but there is always room to taste and adjust the flavor of most dishes. I find that sometimes when I do multiply a recipe to feed 40 people it gets a bit ridiculous and unbalanced, too much salt, not enough of something else, at least of my taste. That’s the other great thing about using a recipe as a guideline, you can adjust things to your own personal taste and recipes that call for only one or two cloves of garlic are highly mistaken.

Some of my favorite recipes that I have developed over the years are just a list of ingredients with no amounts. Every time I make a dish it turns out differently and I like that, I like that things are always different.

One dish in particular I never measure is Chicken Tikka Masala, I’ve made it enough times to know how much of everything I want. It’s definitely not the best Indian food out there, but it suits me just fine when I’m craving Indian flavors and a light curry. I like to serve this with rice and a dish I like to call coconut peas.

 







Chicken Tikka Masala


Ingredients

Marinade

  • lemon juice
  • yoghurt
  • ginger, minced
  • garlic, minced
  • salt
  • turmeric
  • cumin
  • cayenne
  • boneless, skinless, chicken thighs, cubed

Sauce

  • onions, sliced
  • garlic, minced
  • turmeric
  • coriander
  • cayenne
  • chili powder
  • salt
  • diced tomatoes
  • heavy cream

Directions

Marinade

  1. Mix all of the marinade ingredients together minus the chicken, taste and adjust, mix in the the chicken pieces and refrigerate over night.

Sauce

  1. Sautee the onions slices until wilted, add the garlic and cook until fragrant 2-3 minutes.
  2. Add the spices and cook stirring constantly for a few minutes until they start to stick to the bottom of the pot, add salt and diced tomatoes. Simmer until the liquid has reduced by half.
  3. Place the chicken on a large rimmed tray in one layer and cook under the broiler, stir every 5 minutes until you have plenty of brown edges.
  4. Add the chicken to the sauce and cook until the chicken is cooked through, check the internal temperature with a thermometer, the chicken should be 160F.
  5. Finish the curry with a splash of heavy cream, serve with rice.

Riverdale High School

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Our first trip of the season is a big one, a five-day trip with a full boat of 38 people; these students are from Riverdale high school, just outside of Portland, Oregon.

Every trip with a group of students is similar, they are loud, stomp around, drink a lot of soda and hot chocolate, eat a lot of food and appear to have a lot of fun. The first night is always really loud, as they get ready for bed they slam the door to the head and their cabins, talk loudly in the companion way and occasionally think my cabin is the head. You’d think if you thought a door was to the head you’d knock before opening it, but I guess not.

We try to keep the students occupied, if the weather is good it’s mostly with sailing maneuvers and time ashore. Otherwise we have a boat building challenge, knot classes, play with small boats and a little robot with a camera to view the bottom of where we are anchored.

These students were a little different than groups I have encountered in the past. They didn’t eat like ravenous wolves and they were so engrossed in games of cribbage they didn’t bring their empty plates back to the galley in a timely fashion.

Before our next trip Zodiac will be hauled out and then she’ll really be ready for her summer sailing season.

Day 1
Breakfast: Frittata with broccoli, ham and cheddar cheese, sunflower oatmeal bread and biscuits
Lunch: Pad Thai with shrimp and tofu, cucumber salad with sesame oil dressing
Snack: Chips and Salsa
Dinner: Swedish meatballs with mashed potatoes and lemon green beans

Day 2
Breakfast: Oatmeal with strawberry cream cheese muffins and yoghurt with granola
Lunch: White BBQ chicken sandwich with baked beans and coleslaw
Dinner: Kalua roasted pork with luau pineapple rice and roasted sweet potatoes with lime
Dessert: Samoa brownie

Day 3
Breakfast: Mallorcas stuffed with bacon, fried egg and cheese
Lunch: Spinach artichoke mac and cheese with a green salad and golden goddess dressing
Dinner: Texas chili with cornbread and honey butter
Dessert: Banana split cupcake with a cherry on top

Day 4
Breakfast: Orange French toast with sausage and fruit
Lunch: Sauerkraut braised bratwurst with salt and vinegar potatoes and German green beans
Dinner: Chicken Tikka Masala with rice, coconut peas and cucumber raita

Day 5
Breakfast: Breakfast tacos with scrambled eggs and chorizo potato hash
Lunch: Cream of broccoli soup with cheddar grilled cheese and potato chips













Savory Cheesecake

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52 weeks of baking – Cheese

I never thought I would be annoyed making meat and cheese trays.

Each ship has its own unique food needs, maybe they expect appetizers, snacks in the middle of the night, fresh bread all the time, or a set menu for breakfast. When I got to Sorlandet I checked in with the shipboard director, she’d been there for a few years and knew details for every department so she filled me in on what I needed to do. For the students I needed to always serve fruit, bread and cereal at breakfast, pretty simple. For the adult crew that ate in the captain’s saloon I needed to provide a meat and cheese with bread at both breakfast and lunch. I was definitely confused at first, did they not expect me to make real food for those meals?

Later I found out that it wasn’t something unique to Sorlandet but something unique to Norway. I guess the way cooks use to be paid on ships was from whatever money was leftover from their food budget, they’d use ingredients that were really cheap so they could benefit from the difference. Now it’s just part of their customs to have those things provided at breakfast on ships, plus open faced sandwiches are a big thing in Scandinavia.

So for a time I was sick of arranging slices of meat and cheese onto trays, after awhile I’d just slap down big chunks of cheese and let them deal with it. Now I appreciate cheese presented in a creative way, like cheesecake, who said cheesecake has to be sweet, cheese is often served as a dessert. I bring to you savory cheese cake with all the same elements of the classic dessert we are familiar with.

You start with a crumbly crust, topped with a smooth cheese mixture and topped with fruit, just like classic cheese cake. To make is savory the crust has pistachios and butter crackers, the cream cheese gets an addition of blue cheese and the topping is hydrated apricots with a bit of mustard and vinegar to give it a little zip. This recipe is very versatile, replace the nuts with something else or more crackers, choose a difference cheese and topping combo. As long as you keep about the same ratio of ingredients you can change it up how ever you like, I’m thinking goat cheese with pepper jelly to try next.

 








Blue cheese cheesecake with pistachio crust


Ingredients

Crust

  • 6 tbsp. shelled pistachios
  • 1/4 c cracker crumbs, about 4 large crackers
  • 2 tbsp. butter, melted

Cheesecake

  • 5 oz cream cheese, room temperature
  • 6 oz blue cheese, room temperature
  • 1 egg
  • 3 tbsp. heavy cream
  • 1 tsp. black pepper
  • 1/2 tsp. salt

Apricot topping

  • 1/2 c water
  • 18 dried apricots, roughly chopped
  • 1/4 c apricot jam
  • 1 tbsp. mustard
  • 1 tbsp. white wine vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. thyme

Directions

Crust

  1. Chop the pistachios in a food processor until fine crumbs, add the cracker crumbs and melted butter. Put a scant tablespoon of mixture per muffin cup and press flat.

Cheesecake

  1. In a stand mixer with a paddle attachment beat the cheeses together until smooth, if your soft cheese has a rind leave it on and just mix a little longer. Add the reaming ingredients and beat till smooth and fully combined.
  2. Put 1 ½ to 2 tablespoons of mixture into each muffin cup on top of the pistachio crust, I used an ice cream dishes to help divide the cheese mixture. Lightly drop the tray twice to help flatten the mound of cheese and then use the back of a spoon to spread it more evenly in the cup. Drop the tray a few more times to smooth out the tops.
  3. Bake at 350F for 20-25 minutes until the edges have a kiss of color, they will be tall and puffy and will shrink as they cool.
  4. Cool completely and chill for at least one hour before attempting to remove from the cups.

Apricot topping

  1. Put all of the toppings into a small pan, simmer on medium heat till about half of the water has evaporated and the apricots have plumped up. It’s okay to cook it longer, add a bit of water to loosen the final product to the consistency you want before you serve.

To serve

  1. Run a butter knife around the edges of the cheese cake to help release it and pull out of the cup. If you are leaving some crust behind dip the tray into a hot water bath for a minute to melt the butter and release the cheesecakes. Since the cheese cakes shrink a little as they cool they leave a little well in the center, fill that with your apricot topping and serve with crackers.

Banoffee Meringue Roulade

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52 weeks of baking – Meringue

I always save my egg whites, every single one, sometimes you need a lot to make something magnificent, I once used 25 egg whites to top a huge lemon meringue pie for a birthday. Meringue based desserts are some of my favorites, crispy meringue cookies, soft marshmallowy pavlova covered in fruit and cream, delicate angel food cake and islands of meringue clouds floating on a pool of custard.

Today’s meringue dessert is a roulade, a sheet of soft meringue, filled and rolled up on itself into a spiral. The tricky part of this dish is in the rolling, it’s sticky, hard to peel away from the parchment paper and like other rolled desserts it is prone to cracking. Don’t be afraid to heavily coat the parchment paper in powdered sugar, it’ll make the rolling processes easier. If you can’t get a clean roll don’t worry about it, just because it looks a little messy doesn’t mean it won’t taste amazing.

I filled my roulade with whipped cream, bananas and caramel to mimic the flavors of a banoffee pie, I even included a sprinkle of graham cracker crumbs. I ate this dish shortly after assembling it, I don’t think it would have held up well over time, meringues are delicate and don’t do well with added moisture over time.

 









Banoffee Meringue Roulade

 

Ingredients

Meringue

  • 4 egg whites (about 1/2 c)
  • 2/3 c sugar
  • 1 tsp. cornstarch
  • 1 tsp. white vinegar
  • 1 tsp. vanilla extract
  • powdered sugar for dusting

Whipped Cream

  • 1 c heavy cream
  • 1 tbsp. sugar
  • 1 tsp. vanilla extract

To Assemble

  • 2 bananas, sliced
  • 1/2 c caramel sauce
  • 2 graham crackers, crushed

Directions

Meringue

  1. Line 11×16 jelly roll pan with parchment paper and preheat the oven to 325F.
  2. In a stand mixer with a whisk attachment bead the egg whites till they form soft peaks, slowly add sugar a tablespoon at a time and beat to stiff peaks. Squish some of the mixture between your fingers to check if all the sugar has dissolved, if it’s grain beat for another minute.
  3. In a small dish dissolve the cornstarch with vinegar and vanilla, add in to the egg whites and mix till just combined.
  4. Spread the meringue in the parchment lined pan, you don’t have to spread all the way to the edge of the pan. Try to keep straight lines and an even thickness.
  5. Bake at 325F for 25 min till evenly golden brown. While baking place a towel on the counter, top with a clean sheer of parchment paper and heavily dust with powdered sugar.
  6. Once baked immediately flip meringue onto the sugar coated paper. Peel away the lining paper, pulling the paper off can be tricky so take your time, if some of the meringue comes with it start from another corner as if taking off a sticker. Dust with powdered sugar and add a new piece of parchment, roll the meringue from the short end with the towel rolled into it as a spacer, let cool.

Whipped Cream

  1. Whip the heavy cream with sugar and vanilla till you almost reach soft peaks.

To Assemble

  1. Unroll the meringue, peel off the parchment paper, hopefully you’ve dusted it enough that it hasn’t stuck.
  2. Slather the surface with whipped cream, evenly layer with sliced bananas, caramel sauce and crushed graham crackers. Roll the meringue back up in the same direction that it wants to go from being previously rolled removing the other sheet of parchment paper as you go.

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