From Hungry: Food from my heart, Guy Mirabella, Pan Macmillan Australia, 2011.
Just the name of this cookery book intrigued me. When I flipped through the pages the inside had me somewhat puzzled and intrigued even more. There are groups of full colour pages, some of them half pages, and there’s actually a couple of fold out pages. This is not like the usual cookery book.
It’s really handsomely produced with its hard covers, intricately designed inside, double ribbon markers and arty photographic pages. It caught me in. I had to have it. Which also meant I had to cook from it. But will the recipes turn out as good as the layout?
Once I had worked out the complicated layout, which I much appreciated, I was ready to choose something to cook. There were left over egg whites in the fridge so I decided on the strawberry and passionfruit roulade—though I was somewhat uncertain about attempting it.
Actually it was not that difficult—even though mine went terribly astray somewhere along the way. A lamington tin had to be prepared with backing paper, greased and sprinkled with caster sugar.
The cake itself was basically only a meringue and this is where mine started to go wrong. The egg whites did not seem to want to beat up totally. They went most of the way but didn’t fully fluff. Anyway I went ahead and cooked it.
The most difficult part was rolling it out onto the plate once you had put strawberries and cream on it. And, somehow, carefully following the clear instructions about how to fold back the paper and how to lift the cake off, it turned into a roulade-looking dessert.
While it looked reasonably good it wasn’t that good to eat. Something had gone wrong with the meringue mix and there was a layer of jelly-like egg white that was not at all pleasant. After a few tries we had to abandon the dessert. Pity. It looked better than it ended up tasting. My fault I’m sure, not the recipe’s.
Ease of cooking: ✔✔✔
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