This recipe is originally from food channels flourless black forest roulade. It took the second try to get it right so i will let you know what went wrong the first time and what modifications I made to the recipe. Most important point is that the jam roll should be rolled just after it has cooled, I left it overnight the first time and it become too stiff to roll and broke instead. Secondly if you do not have parchment paper, you can use a non-stick jelly roll pan and make sure you grease it well. Removing it out of the pan requires some creativity but can be done with the help of a spatula.

 To make the jam, i substituted the cherries with strawberries, heated them with two spoons of sugar and let them simmer for about 10 minutes, added red wine instead of kirsch and let the alcohol evaporate.
Lastly for the chocolate cream i followed the recipe but i recommend that that one whips regular cream, add a quarter cup of cocoa and two spoons of processed sugar to get the same effect, takes less time and work and gives the same effect. If you decide to follow the recipe as is, this will be your first step because you have to bring the cream to a simmer, pour it in the chocolate and then let it chill before you whip it, this takes a while.
The result is so delicious, but you want to let it chill for about 8hrs before you serve it, the change in taste when chilled is significant. It is one of those pastries that tastes better and better the longer you have it.

This is an awesome twist to your regular bacon and eggs breakfast. Place the bacon in the oven, about four thick slices per sandwich. Bake for 10 minutes, spread maple syrup on the bacon (you can find this at Nakumatt Junction or alternatively use honey) and bake for an additional 15 minutes at 175 degrees Celsius till the bacon is caramelized. Place one tablespoon of butter in a pan and fry the egg, one egg per sandwich. Spread butter on the outer side of the bread, on one slice place a slice of cheese, line the bacon, add a quarter slice cheese, then the egg and lastly another slice of cheese and cover with the other slice. Place in the pan used to cook the egg at medium heat and cover with a heavy lid and let cook for about two minutes  per side.

This simple and easy to make recipe is one that will have you reaching for it more times than you like. In a bowl mix 1 cup butter/margarine and 3/4 cups of sugar (more than that and the sugar will dominate the taste). Add 1 tbs vanilla, 1tbs baking soda, 2 eggs and a pinch of salt. Add 1 cup whole wheat flour and 1 cup of wheat flour and mix. Add a cup chocolate chips and a cup of macadamia nuts. Place in a cookie sheet and bake for 15 minutes at 175 degrees Celsius.

When planning a holiday meal its best to decide on a theme, for this meal I choose sweet and sour. The crowd pleaser was Sunny Andersons recipe for roasted pork shoulder; combine 1/4 cup of the orange juice with  vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.Wash the pork shoulder and pat the meat dry with a paper towel.