Sunday, August 21, 2011

Rod took the boys to Camp Hebron Friday & Saturday, which gave me a chance to play in the kitchen a little. I made Rod's favorite soup- Roasted Mediterranean Vegeatable soup & i tried a recipe i had for Berry Pinwheel cake. They were both very good, but took some time to make, gotta love Clay's 3 hour naps!

Roasted Mediterranean Vegeatable Soup:
1.5 LB Tomatoes, skinned, cored and halved
3 Large yellow bell peppers, halved, cored and deseeded
3 Zucchini, halved lengthwise
1 small eggplant, halved lengthwise
4 garlic cloves, halved
2 onions, cut into eighths
thyme & basil
4 C. chicken broth
1/2 c. light cream

Brush baking sheets w/ oil. Laying them cut-side down, arrange the tomatoes, peppers, zucchini, and eggplant in one layer. Tuck the garlic and onion into gaps and drizzle veggies with oil. Season w/ salt and pepper, sprinkle with thyme. Place in oven @ 375, bake uncovered 30 minutes. Leave to cool, then scrape out the eggplant flesh and remove skin from peppers (i don't do this and never noticed the skin). In batches put the veggies in food processor and chop up until desired consistency. (i make mine pretty chunky, and usually chop up manually, as the food processor makes too mushy for us). Combine the chicken broth and chopped veggies into large pan and simmer about 20 minutes, stir in cream and basil.

Berry Pinwheel Cake:
4 egg yolks
2 eggs
1/2 c. sugar
4 1/2 teaspoons water
2 teaspoons veg. oil
1 teaspoon vanilla extract
1 c. flour
1 teaspoon baking powder
1/2 teaspoon salt
10x sugar

1 c. heavy whipping cream
1 T sugar
3 T lemon curd (you can buy this or you can find the recipe for it online)
2 c. chopped strawberries

In a large mixing bowl, beat the egg yolks, eggs, and sugar until thick and lemon-colored. Beat in the water, oil, and vanilla. Combine flour, baking powder, and salt. Gradually add to egg mixture. Grease a 15x10" baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan.

Bake at 375 for 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with 10x sugar. Peel off waxed paper. Roll up cake in towel jelly-roll style, starting with the short side. Cool on a wire rack.

In a mixing bowl, beat cream until soft peaks form; add sugar, beating until stiff. Fold in lemon curd; gradually fold in strawberries. Unroll cake; spread filling evenly to within 1/2" of edges. Roll up again. Dust with 10x. Cover and chill for 1 hour before serving.

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