Tuesday, April 16, 2013

Roll with it



I plan to post three times a week and had hoped to keep this space an app-adjusted-free zone. However... what to do when The Child bakes a Swiss Roll and it's not ready until after the sun sets. Ask her not to cut it until tomorrow? Smacks of child abuse, so to counteract the kitchen lights I've fiddled with my new favourite photo app Snapseed.

The Child is now 14 and a hell of a baker. If you'd like to recreate her Swiss Roll, you'll find the recipe here (don't use fat-free ricotta though. I mean really. If I'm going to eat cake, I want to eat cake. Not fake cake). I'd also double the jam and ricotta quotas.

Baking inspiriation tends to hit The Child late in the day, so it's not unusual in this house to eat afternoon tea treats post dinner. Purists may wish to have this afternoon tea treat in the afternoon...

6 comments:

  1. That looks truly amazing. I remember I used to make a lot of roulades when I was a child. I'm feeling in the mood right now but it really IS too late to start. Now I'm off to investigate snapseed, that's a new one on me. Do you, per chance, do instagram?

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  2. Yum. Now introduce her to the chocolate version...

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  3. Replies
    1. It's a wonderful and tasty thing. I love cooking it for my family of writers. Mom and Dad are so proud that I started cooking so early.
      Eleanor White

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