Text 6624, 66 rader
Skriven 2011-02-01 10:10:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: SCHOOL DAZE  10201
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Schooling has changed considerably since I was there...

 JW> I understand that Babbage machines coupled with Voltaic cells have
 JW> replaced slide rules.

Wait while I get out my logarithm tables...  And I still have my slide
rules, just in case...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE LOG
 Categories: Desserts, Australian
      Yield: 8 Servings
 
      6    Eggs; separated
      1 c  Sugar- castor
    200 g  Chocolate- dark
      3 c  Cream- thickened
      2 tb Wine- Kahlua
      1 c  Sugar- icing
    400 g  Berries; mixed
      1 c  Cocoa powder
 
  This is a great dessert at a dinner party because it can be made up
  to 2 days ahead. This gives the liqueur time to soak into the log.  I
  often double the mixture and make two logs simply because they seem
  to vanish so quickly!
  
  Preparation and cooking time: 40 minutes.
  
  Preheat oven to 160 degrees Celsius.  Line a centimetre Swiss roll tin
  with baking paper, covering the sides.  Break the chocolate into
  pieces and place chocolate in large metal bowl. Melt chocolate over
  simmering water, stirring with a wooden spoon. Set aside.  Using an
  electric mixer, beat the egg yolks and sugar until thick and creamy
  (about 4 minutes). Fold into the melted chocolate. Clean the beater.
  Beat the egg whites on high until soft peaks form. Fold into
  chocolate mixture using a balloon whisk. Pour mixture into tin and
  bake for 20 minutes.
  
  Place a sheet of baking paper on the bench and sprinkle with half of
  the icing sugar and half of the cocoa.  Remove log from the oven and
  set aside for 5 minutes. Turn the log out onto the sugar and cocoa
  covered paper and carefully remove baking paper lining. Loosely cover
  the log with a tea towel and allow it to just cool.  Remove the
  towel. Beat the cream and Kahlua together until soft peaks form.
  Spread evenly onto the log. Roll the log up gently, starting from the
  short side and using the baking paper to lift and shape the log as
  you roll. Cover with cling film and refrigerate for at least 4 hours.
  Dust with the rest of the icing sugar and cocoa and decorate with the
  mixed berries.
  
  Serves 8.
  
  From: AUSTRALIAN GOURMET COOKBOOK By: MARIA ANTONIETTA ISBN: 1920785
  43 4 Typed by: KEVIN JCJD SYMONS, MAY 2008
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)