That’s where the magic of introducing delightful roulades filled with a delicious surprise comes in. These roulades are quick to prepare and bring a refreshing change to any culinary routine.

And we certainly wouldn't want that. For this reason, every cook or housewife has her own, unique patents for preparing roulades. Danuta Martyniuk does it her way (by the way, it's really good ...

Doris Behrends' favorite dish is beef roulades with dumplings and red cabbage. Here is her recipe. 100 g smoked bacon, cut into thin strips 1 gherkin, sliced (add more if you prefer) Start by ...

Sometimes you go to one of those fancy indoor or outdoor settings, maybe a big wedding reception under a tent. There’ll be a ...

This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious ...

With a little bit of extra effort, the common chicken breast can become impressive enough to serve to the most exacting customer. This dish turns out a delightfully moist chicken entreé with a rich ...

It can be either neatly tied with a cord, or held together with toothpicks. 4. Apparently, the secret to perfectly tender roulades is slowly pan-frying them in butter or vegetable oil the day before, ...

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...

Having moved to New Zealand from Germany 5 years ago I sometimes really miss German food. While German ingredients are very similar to what is commonly used in New Zealand cooking, the way of ...

Sometimes you go to one of those fancy indoor or outdoor settings, maybe a big wedding reception under a tent. There’ll be a ...

Try a blue-cheese gougère. And what about those lovely prawn cocktail cups? It wouldn’t be a fancy party without some ...