EASY SWISS ROLL RECIPE RECIPES

EASY BISCUIT RECIPE | SAINSBURY'S RECIPES

Easy Biscuit Recipe | Sainsbury's Recipes image

This easy biscuit recipe will be your new go-to for a tasty treat. If you add anything or make any substitutions to our easy biscuit recipe drop a comment in the ingredients swap.

Provided by Sainsbury's Team

Total Time 24 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Yield 20 - 30 biscuits

Number Of Ingredients 4

Ingredients

unsalted butter, softened
white caster sugar
egg, lightly beaten
plain flour, plus extra for dusting

Steps:

In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuits will spread during baking.

Beat in the egg until well combined. Add the flour and mix on a low speed until a dough forms. Gather the dough into a ball, wrap in cling film and chill for at least 1 hour.

Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface and knead briefly, then roll out to 3mm thick. Cut, by hand or with cookie cutters, to your desired shape. Using a palette knife, transfer the biscuits to a baking tray lined with baking parchment.

Bake for 12-14 minutes, depending on the size of your biscuits, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.

Nutrition Facts : Calories 185 calories, FatContent 8.8 grams, SaturatedFatContent 5.0 grams, SugarContent 9.8 grams, SodiumContent 10.0 milligrams salt, CarbohydrateContent 23.8 grams, FiberContent 0.6 grams, ProteinContent 2.4 grams

IMPOSSIBLY EASY HAM AND SWISS PIE RECIPE - BETTYCROCKER.COM

Impossibly Easy Ham and Swiss Pie Recipe - BettyCrocker.com image

It’s restaurant-style quiche at home! This easy ham and Swiss cheese pie is sure to be a family-pleasing entrée.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 1/2 cups cubed fully cooked smoked boneless ham
1 cup shredded Swiss cheese (4 ounces)
1/4 cup chopped green onions or chopped onion
1/2 cup Original Bisquick™ mix
1 cup milk
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 eggs
1 tomato, sliced
1 green bell pepper, cut into rings

Steps:

Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.

Nutrition Facts : Calories 230 , CarbohydrateContent 12 g, CholesterolContent 110 mg, FatContent 1 , FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 700 mg, SugarContent 4 g, TransFatContent 1/2 g

More about "easy swiss roll recipe recipes"

CHOCOLATE SWISS ROLL RECIPE - BETTYCROCKER.COM

This classic European-style cake is impressive enough to take center stage on any dessert table. But there’s no need to be intimidated by its looks—the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.
From bettycrocker.com
Reviews 4
Total Time 2 hours 55 minutes
Cuisine European
Calories 430 per serving

In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

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CHOCOLATE SWISS ROLL CAKE - THE PIONEER WOMAN

This is the kind of cake you can’t help but eat for breakfast the next morning.
From thepioneerwoman.com
Reviews 3.7
Total Time 35 minutes
Category dessert, main dish

To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!

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EASY BISCUIT RECIPE | SAINSBURY'S RECIPES

This easy biscuit recipe will be your new go-to for a tasty treat. If you add anything or make any substitutions to our easy biscuit recipe drop a comment in the ingredients swap.
From recipes.sainsburys.co.uk
Total Time 24 minutes
Calories 185 calories per serving

In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuits will spread during baking.

Beat in the egg until well combined. Add the flour and mix on a low speed until a dough forms. Gather the dough into a ball, wrap in cling film and chill for at least 1 hour.

Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface and knead briefly, then roll out to 3mm thick. Cut, by hand or with cookie cutters, to your desired shape. Using a palette knife, transfer the biscuits to a baking tray lined with baking parchment.

Bake for 12-14 minutes, depending on the size of your biscuits, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.

See details

HAM AND SWISS SLIDERS RECIPE: HOW TO MAKE IT

My next-door neighbor shared this ham and Swiss sliders recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. —Iris Weihemuller, Baxter, Minnesota
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Appetizers, Lunch
Calories 315 calories per serving

Without separating rolls, cut rolls in half horizontally; arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, until golden brown, 5-10 minutes longer.

See details

CHOCOLATE SWISS ROLL CAKE - THE PIONEER WOMAN – RECIPES ...

This is the kind of cake you can’t help but eat for breakfast the next morning.
From thepioneerwoman.com
Reviews 3.7
Total Time 35 minutes
Category dessert, main dish

To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!

See details

EASY BISCUIT RECIPE | SAINSBURY'S RECIPES

In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuits will spread during baking.

Beat in the egg until well combined. Add the flour and mix on a low speed until a dough forms. Gather the dough into a ball, wrap in cling film and chill for at least 1 hour.

Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface and knead briefly, then roll out to 3mm thick. Cut, by hand or with cookie cutters, to your desired shape. Using a palette knife, transfer the biscuits to a baking tray lined with baking parchment.

Bake for 12-14 minutes, depending on the size of your biscuits, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.

See details

HAM AND SWISS SLIDERS RECIPE: HOW TO MAKE IT

Without separating rolls, cut rolls in half horizontally; arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, until golden brown, 5-10 minutes longer.

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MARY BERRY SWISS ROLL RECIPE - COOKING WITH MY KIDS

Jun 16, 2020 · Prepare the Swiss roll. While the cake is cooking put a clean tea towel down on your work surface. Put a piece of baking paper / parchment paper, slightly bigger than the size of your Swiss roll tin on top. Finally, sprinkle some caster sugar (about 1 tbsp) on top. Make the Swiss roll…
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HAM PICKLE ROLL UPS RECIPE (EASY, JUST 10 MINUTES!) | WHOL…

Aug 24, 2021 · More Cold Appetizer Recipes; Ham Pickle Roll Ups Recipe; ... Serving size: 4 roll ups. Recipe adapted from The Easy Gluten-Free Cookbook by Lindsay Garza. Nutrition Facts. Amount per serving. Serving size in recipe notes above. ... swiss …
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MARY BERRY SWISS ROLL RECIPE - COOKING WITH MY KIDS

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HAM AND CHEESE HAWAIIAN ROLL SLIDERS - MIGHTY MRS | SUPER ...

Apr 08, 2022 · These oven-baked ham and cheese Hawaiian roll sliders are a family favorite snack. Made with Havarti cheese and black forest ham and topped with a poppy seed, Worcestershire sauce, and Dijon mustard butter glaze. This easy recipe …
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