FINYS FABULOUS FOODS AND FINDS

This chicken roulade (or roll) has a wonderful mixture of smooth cream cheese with bacon and almonds, and a hint of olives. They are a bit fiddly to make, but well worth the effort. The taste is very delicate and the flavours are brilliant mixed together. You need to flatten out the chicken as it is nicer if it is thinner, however this is optional.  I always cut off the bits of fat if there is any on chicken breasts, and I generally use Mt Barker (A West Australian chicken company) as I find their free range chickens are nicer than the cheaper ones. I always emphasize, however, that you never over cook chicken breasts or they become dry - if you just cook them till the pink is gone, they will be tender and delicious. This recipe is suitable at a buffet, as you can slice the chicken into thin slices and serve with any other finger foods. Preparation Time: 20 minutes Cooking Time: 35 minutes Makes: 5 servings Ingredients 2 large or 4 smaller chicken breasts 125 ...

Traditionally strudel is made with apple, and this roulade or strudel is a similar idea but with a  different filling. Strudel originated in Europe and I learnt to make these many years ago, though it was mainly apple strudel that I used to make.  I then decided that this pastry would be nice with many varied fillings, so started experimenting with other things. They did not all work out so good, however this one is one I have made repeatedly over the years as it is just so delicious, and liked by everyone! This is a classic roulade dessert which is not over sweet, and looks and tastes impressive. Hard to resist Preparation Time: 20 minutes Cooking Time: 25 minutes Makes: 8 servings Ingredients ½ cup dried apricots, chopped 2 tbsp apricot jam 1 tsp lemon juice 50g light brown sugar, or coconut sugar 2 pears, peeled, cored & chopped 1-2 tbsp slivered almonds 50g melted butter 8 sheets filo pastry Icing sugar for dusting -optional Method Put the...

The word roulade means "rolled" and was adapted from the French.  Traditionally, a roulade has a meat filling, however I have made this as a vegetarian roulade, and also used roasted peppers. You could make these peppers yourself by grilling them skin side up until they burn and then letting them cool, and peeling off the blackened skin.  However, in this instance, I used a jar of the roasted peppers. This roulade would do you proud at any dinner party! It is also made from several cheeses, and looks very professional when served up on a long plate with one slice cut. I used the spinach I grow in my garden, however baby spinach can be used if you do not grow your own. It is best to prepare the chopped ingredients before you start the recipe, and have it all ready. Preparation Time: 50 minutes Cooking Time: 40 minutes Makes: 8 servings Ingredients 60g butter 50g plain flour 1 cup milk 3 large eggs, separated (or 4 medium) ½ cup grated hard cheese or p...