I decided to organize some of my old pictures from before. Then, I realized that I have been cooking quite similar menu over and over. Since I prefer not to eat meat, I usually cook either vegetarian dish or fish.
Until I discover those vegetarian Indian dishes and Middle eastern dishes here in US, my menu was kind of boring. They were either Japanese/ Asian or big plate of salad+soup. I feel so lucky to live in New York because food here is very diverse. It is not hard to be vegetarian here. And I can learn so much from those restaurants.
When I cook,I like roasting, especially for roots vegetable. The sweetness from beets, sunchoke, celery roots are something that you can't replace with anything. My way of roasting is that after I season + olive oil the vegetable, cook them with aluminum cover for 20min until they are cooked, then uncover cook further for 10 more minutes. I usually eat them with spicy yogurt sauce. They are so lovely.
Today, I made a Roll Cake. This is one of my husband's favorite sweets. It is very easy and simple to make. But, I think it's also easy to make a bad one too. The recipe only required Eggs, Sugar, Flour and Corn starch, and took just half hour to make. I used my Hazelnuts Butter cream from my carrot cake. Because of the Hazelnuts Butter Cream instead of regular cream chantilly , the cake became little bit more sophisticated taste, at least for me...
We loved the cake very much.
Roll Cake
4 eggs separate
50g sugar
35g all purpose flour5g corn starch
350F 10~12min
Mix yolks and half of the sugar until pale and thickened. At the same time, make meringue with whites and rest of the sugar. Shift the drys together. Mix drys with yolk mixture and 1/3 of meringue. Careful not to deflate too much air. Fold second 1/3 of meringue, and finish with the last 1/3.
Pour the mixture into sheet tray with a parchment paper. Bake it in 350F for 10~12min.
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