Monthly Archives: May 2020

Milk Caramel Fudge Roll Cake

Posted
Filed under Cakes, Desserts
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“Rocambole de Doce de Leite”

Rocambole is a Brazilian version of the Swiss roll. Brazilians like to make this rolled up sponge cake filled with milk caramel or guava marmalade. Soft milk caramel and guava marmalade can be easily found at the Latin foods isle of most grocery stores. You can also make your own milk caramel by cooking a can of condensed milk*

It is a delicious treat!

Ingredients:

  • 3 eggs
  • 1/3 cup skim milk
  • tea spoon vanilla
  • 3/4 cup all purpose flour
  • 1/4 tea spoon salt
  • 1 can dulce de leche ( nestle) or 1 can condensed milk
  •  powdered sugar and cinnamon.

Directions:

*To cook a can of condensed milk, place the can inside an instant pot, cover the can with water, and press the canning function. Remove the can once all pressure is out. Open it and pour caramel into a bowl and stir with a fork to smooth it.

* If you don’t have an instant pot, place the can of condensed milk in a pot, cover it with water and cook it in a water bath over medium heat for 1 hour and a half. Keep hot water handy to fill in water bath and pot as water levels reduce with heat. Do not let waters dry completely or can will explode. The can of condensed milk has to be covered with water and the water bath has to have about 2 inches of water at all times. This process is easy but requires constantly watching the water levels. Once cooked, remove the pot from the water, open the can and pour the caramel in a bowl. Stir with a fork to smooth it.

  1. Heat oven to 375 F. Line a cookie sheet with parchment paper, leaving a border and grease it with butter or oil.
  2. Sprinkle a cloth towel with about 1/2 cup powdered sugar and set aside.
  3. Using a food processor or electrical mixer, beat the eggs until thick and creamy. Gradually, add sugar, then milk, and vanilla. Next, add flour, baking powder and salt, and beat until smooth. Pour batter into cookie sheet and make sure it is spread all over.
  4. Bake for 12 minutes or until fork comes out clean. When cake is ready,  turn it over immediately into the towel with sugar, remove the paper and carefully roll it. Set aside on a rack to cool for about 30 minutes.
  5. Unroll the cake and remove the towel. Spread milk caramel all over the top and gently roll it back up. Place it on a serving platter and sprinkle powdered sugar and cinnamon.

Tasty!

Roasted Tomato Soup with Ricotta and Gorgonzola cheeses.

Posted
Filed under Soups and Stews, Vegetarian

 

 

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“Sopa Cremosa de Tomate e queijos”

 

When I was growing up, soups were always served regularly before dinner (as a first course), but later, big dinners were abolished. Instead, people started eating lighter meals for dinner,  just soups, or something small. Lunch was the main meal, that was when everyone came home from school and work. With everyone’s busy schedules, it didn’t work to have two big meals and besides there was always an afternoon coffee snack.

This is one of my favorite soups to make and a great way to use up all the ripe and sweet tomatoes.

Ingredients:

  • 3 pounds very ripe Roma tomatoes cut into quarters.
  • 2 garlic cloves– minced
  • 1 shallot finely chopped
  • 1 carrot cut into small pieces
  • 4 tablespoons olive oil
  • 1 tablespoon of butter
  • 4 cups vegetable broth
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 1/3 cup ricotta cheese
  • 1/4 cup whipping cream
  • Salt and pepper to taste
  • 1/4 cup crumbled Gorgonzola or Blue cheese.
  • 1 bunch of fresh Basil–chopped

Directions:

  1. Preheat oven to 400 F. Place tomatoes in a cookie sheet and drizzle 2 tablespoons of olive oil. Add salt and pepper, and roast for 30 minutes.
  2. While tomatoes are in the oven, heat butter and olive oil in a pot. Add shallots, garlic, carrots, salt, and pepper, and sauté for about 5 minutes. Then add vegetable stock, tomato paste, and cover. Let it cook over medium heat until carrots are very soft. Turn heat to low and keep it at low heat until tomatoes are done.
  3. When tomatoes are done, add them to pot; cover and let it simmer for 5 minutes. Then, smooth the soup with an immersion blender, and add ricotta and cream. Gently stir over medium heat until bubbly. Turn heat to low add and the bunch of fresh basil saving some for garnish.
  4. Garnish soup bowls with fresh basil and crumbled Gorgonzola.

Enjoy with slices of sourdough bread!