Bite of Life
APRIL 2015
EASTER EXTRAVAGANZA
CELEBRATION RECIPES FOR SPRING
CHEF Ivan MANCHEV THE PERFECTIONIST IN THE KITCHEN
Gligor Tasev:
the amateur chef who cooked for celebrities
Make it Quick: 3 easy dishes
Price: 4.99lv
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12 min
10 serv.
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Bring 1/2 cup of sugar and 1/2 cup of water to a boil in a saucepan and cook until the sugar has completely dissolved. Let it cool. In a food processor, puree 5 cups watermelon. Add a little of the sugar syrup. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours. In a blender combine the frozen watermelon cubes, more simple syrup, to taste, 2 tablespoons lemon juice and 1 1/4 cups vodka, 50 ml melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist.
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Desserts
Story by BBG Good Food
Easter is around the corner! So it’s time to decide what kind of dessert you want to add to your nice family dinner. At first we present a Lemon Meringue Roulade, which is sweet and fresh at the same time. The next dessert is something a different - an Albanian dessert made of milk - Trilece.
Lemon MerIngue Roulade
60 min
8
serv.
This dessert is one you can present with pride to your whole family. It looks very difficult to make, but in fact it doesn’t take as much effort as you think.
Ingredients for the filling Gelatin, 8 leaves Dry white wine, 150 ml Egg yolk, 3 Sugar, 100 g Lemon zest of 1 lemon finely grated Lemon juice of 1 lemon Cream 48% fat, 250 ml
for the meringue
Egg whites, 5 Caster sugar, 175 g Cornstarch, 3 tbsp Icing sugar 54
Instructions Preheat the oven to 180°C
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• Soak the gelatin in cold water for 10 minutes. It’s best to lay the gelatin leaves crosswise in the water.
• Squeeze out excess water from the gelatin leaves and place them in a small pan with the white wine. Let the gelatin dissolve over a very gentle heat.
• Beat together the egg yolks and sugar until it gets pale and creamy. Stir in the lemon zest and juice.
• Slowly fold in the gelatin and wine mixture with the cream, then set aside to cool.
• Turn out the meringue-Swiss roll onto a sheet of non-stick baking paper dusted with
• Whisk the egg whites and meanwhile gradual-
icing sugar.
ly whisk in the sugar until they form soft but stiff
• Spread over the lemon filling and gently roll up
peaks.
the meringue, using the paper to help.
• Gently fold in the cornflour until it is completely
• Carefully transfer the roll onto a serving dish,
incorporated. Line a Swiss roll tin with non-stick
let it chill for 1 hour and dust with a little more
baking paper. Spoon this mixture into the tin and
icing sugar just before serving.
make flat.
• Bake for 10 -12 minutes, until just firm. Allow the meringue to cool for a few minutes.
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70 min
Instructions Preheat the oven to 220째C
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10 serv.
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