Mrs. Digby’s fool-proof meringue roulade

This is my mother’s foolproof recipe for meringue roulade. It’s dated, but trust me, you won’t regret it. I’ve put in mum’s berry filling and also the Ballymaloe lemon curd filling which I used in the picture.

INGREDIENTS

Meringue

4 egg whites
225g (8oz/generous 1 cup) castor sugar
300ml (10fl oz/1 1/4 cups) whipped cream (approx. 150ml of unwhipped cream!)

Lemon Curd

100g (3 1/2oz/scant 1/2 cup) castor sugar
50g (2oz/1/2 stick) butter
grated rind and juice of 2 good lemons
2 eggs and 1 egg yolk (keep whites aside for meringue)

Or…

A whole load of berries (blueberries, strawberries, raspberries… whatever you have), smooshed with a fork until it’s vaguely spreadable

EQUIPMENT

Kenwood mixer
Swiss roll tin 12 x 8 inch (30.5 x 20.5cm)

METHOD

Preheat the oven to 150°C – on the fan setting

  1. Put the egg whites and caster sugar into a spotlessly clean bowl of a food mixer.
  2. Whisk as fast as possible until you can hold the a peak on the whisk upside down and the tip doesnt fall over… should take 10-15 minutes approx in a Kenwood. Hold your nerve!
  3. Meanwhile line a swiss roll tin with tin foil, brush lightly with sunflower oil
  4. Spread the meringue gently over the tin with a palette knife, it ought to be quite thick and bouncy. Bake at 150oC on a fan setting in a preheated oven for 15-20 minutes.You want it a bit more crunchy than a marshmallow texture when you press it
  5. Put a sheet of tin foil on the work top and… 3, 2, 1 FLIP! the roulade onto it, remove the base tin foil now on top and allow the meringue to cool.
    Meanwhile make the Ballymaloe lemon curd/filling…
  6. On a very low heat melt the butter, add castor sugar, lemon juice and rind and then stir in well beaten eggs. Stir carefully over a gentle heat until the mixture thickens and coats the back of a spoon
  7. Draw off the heat and pour into a bowl (it will thicken as it cools).
    To Assemble
  8. Spread the whipped cream and lemon curd or berries over the meringue (be generous)
  9. Roll up length-ways (or width-ways, depending on how big you like each slice) and carefully ease onto a serving plate
  10. Pipe cream along the top of the roulade, decorate with crystallized lemon peel, berries, elderflower, mint leaves… whatever you fancy!

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Two of Sally’s favourite ways to eat her smoked fish

Recipe #1: Smoked salmon with honey and cracked pepper

INGREDIENTS

Smoked wild salmon, thinly sliced (Sally’s, if you can get it)
Runny honey (the best quality you can get)
Pepper

METHOD

Arrange the salmon on a plate
Drizzle or dot the honey very sparingly over the salmon
Add a few twists of pepper

Eat!

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Recipe #2: Smoked haddock, lime and cracked pepper

INGREDIENTS

Smoked haddock, thinly sliced (Sally’s, if you can get it)
Lime
Pepper

METHOD

Arrange the haddock on a plate
Squeeze the lime over the haddock
Add a few twists of pepper

Eat!

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Two recipes for a perfect cup of coffee, from Marc at the Golden Bean

Perfection, it seems, doesn’t come without some attention to detail… here are the two recipes – get ready!

Recipe #1: Light, bright coffee

BEANS: Ethiopian or Guatemalan beans, ground coarsely

WATER: 200ml Evian water (or tap water if your tap water is really delicious)

EQUIPMENT: Aeropress, accurate digital weighing scales, thermometer, stop clock, your favourite cup

(If you don’t know how to use an Aeropress (I didn’t), here is a really good step by step breakdown by the amazing blog, the Kitchn.)

INSTRUCTIONS:

  1. Turn the Aeropress upside down to the normal way of using it
  2. Heat 200ml of water to 80⁰C (or bring your water to a boil then let it cool for about 1 minute)
  3. Meanwhile, grind your beans to a coarse texture and measure 13.7g. Add to the Aeropress
  4. Add 30ml of the hot water to the coffee, stir to get all the grounds wet and allow to bloom (flavour to develop) for 30 seconds
  5. Then add the remaining 170ml of water and leave for 1 minute

    Upside down method 2
     (Image from the Kitchn blog)

  6. Place a paper filter in the cap and screw tightly onto the chamber and then quickly and carefully flip the Aeropress the right way up again and place over the cup… see here:Upside down method (Image from the Kitchn blog)
  7. Press the Aeropress down, this should take around 30 seconds if the beans are ground to the correct consistency
  8. Enjoy!

Recipe #2: Nutty, rich coffee

BEANS: Brazilian beans, ground coarsely

WATER: 200ml Evian water (or tap water if your tap water is really delicious)

EQUIPMENT: Aeropress, accurate digital weighing scales, thermometer, stop clock, your favourite cup

INSTRUCTIONS:

  1. Turn the Aeropress upside down to the normal way of using it
  2. Heat 200ml of water to 80⁰C (or bring your water to a boil then let it cool for about 1 minute)
  3. Meanwhile grind your beans to a coarse texture and measure 18ml and add to the Aeropress
  4. Add 40ml of this water to the coffee, stir to get all the grounds wet and allow to bloom (flavour to develop) for 30 seconds
  5. Then add the remaining 160ml of water and leave for 30 seconds (so a shorter time than the light, bright coffee recipe)
  6. Place a paper filter in the cap and screw tightly onto the chamber and then quickly and carefully flip the Aeropress the right way up again and place over the cup
  7. Press the Aeropress down, this should take around 30 seconds if the beans are ground to the correct consistency
  8. Enjoy!

Jack Monroe’s Garlic Jam

Pure heaven for the garlic glutton, this garlic jam is great with tomatoes on toast, in with sauteed mushrooms, with roast chicken, or on it’s own, with a spoon, when nobody’s looking.

Jack Monroe, the author of this recipe, pens a popular blog ‘A girl called Jack‘, which is about feeding herself and her son when living below the poverty line. She has since won a clutch of awards and has become a figurehead for campaigning on poverty issues, particularly food and hunger. Continue reading