Tiger Stripe Swiss Roll by Gordon Ramsay

Tiger Stripe Swiss Roll




A chiffon roulade with the tiger-stripe pattern on the skin….you can, of course, leave the skin out, as this light chiffon roll tastes good of its own.

Swiss Roll Tiger Stripe
  • 70 g German #405 flour
  • 30 g Cornstarch
  • 2 g Baking powder
  • 60 ml 100% Orange juice
  • 60 ml Corn oil
  • 20 g Sweetened condensed milk
  • 5 Eggs
  • 1/2 tsp Vanilla extract
  • 1/3 tsp Salt
  • 1/2 tsp Lime juice
  • 90 g Caster sugar
  • 7 Egg yolks
  • 40 g Caster sugar
  • 1 tsp Vanilla powder
  • 30 g Cornstarch
  1. Preheat the oven to 190C/375F. Line a 34cmx25cm rectangular baking tray with paper. Sift the flour, cornstarch, and baking powder into a bowl. Separate the eggs. Stir orange juice and sweetened condensed milk in another bowl, gradually beat in the corn oil until fully combined and emulsified.
  2. Sift in the flour mixture, mix roughly and then add in egg yolks and vanilla extract. Mix until incorporated. Beat the egg whites on medium speed, sprinkle in the salt once once combined. Continue to beat the egg whites until foamy. Add in lime juice and whip the mixture until soft peaks form. Beat in sugar in 2 additions until the stiff peaks appear.
  3. Fold the meringue in 3 additions with the yolk batter until incorporated and smooth. Pour the batter into the prepared baking tray and smooth the surface. Bake the cake on the upper rack in the oven for about 20 minutes. Remove the cake and sift some powdered sugar on the surface. Place a parchment paper on the top and then a baking sheet. Turn the tray upside down to unmold the cake. Remove the baking tray and peel away the lining paper. If you prefer to have golden side rolled in, then flip the cake or you can leave this step away. Trim the edges off and set aside, covered with a towel, to cool for about 10 minutes. Fill the cake with butter cream or jam and roll up. Store the cake in the fridge while preparing the tiger stripe.
  4. Preheat the oven to 200C/400F. Place all the ingredients in the mixing bowl and beat at medium-high speed until the volume of mixture has doubled and the colour turned lighter. Pour the batter into a baking tray lined with the paper. Bake in the upper rack of the hot oven for 6-8 minutes until the surface has turned into the golden browned tiger stripes. Remove and turn it on another baking paper. Tear the lining paper off and trim the sides. Spread a layer of the whipped cream or jam over, and then put on the chiffon Swiss roll. Gently roll it up and cool it covered in the fridge for 1 hour before serving.


Sheet Pan Chicken Breasts with Carrots and Potatoes by Gordon Ramsay


This super easy sheet pan chicken breast recipe has a great Italian flair. Crusted with Parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.
Easy Roasted Chicken Breasts with Carrots and Potatoes from 101 Cooking For Two


Jump to:

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Introduction and My Rating

So in my never-ending quest not to work very hard, my mind sometimes works overtime. Do you know that the roasting time for skinless boneless chicken breasts is about the same as chunks of potatoes and carrots? Add some Parmesan, bread crumbs, spicing, and you’re there.

My Rating

My rating system of a 4 out of 5 so very nice.


A nice solid 4. Great for a weeknight change of pace.

📋Ingredients

The Chicken

I’m suggesting skinless boneless chicken breasts. Since mostly they weigh more than one serving, just cut them before in half before cooking.

You can use thighs, also if you wish. The skin on should be ok.

Vegetables

Root vegetables are suggested since mostly the cooking time will be about the same as the chicken.

Potatoes should be about 1-inch size. So use the potatoes you want, I suggest something like red potatoes or Yukon since the skin is thin. Russets will work, but I would peel them due to the thick skin.

Carrots need to be smaller also since large whole carrots will take longer to cook. You can use the “baby carrots” if you want, but they have less taste.

✔️Tips

13X18 size sheet pans work great for the full recipe. Use the smaller size  9X13 for a half recipe.

An easy recipe to cut in half.

Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.

You can use an Italian seasoning mix in place of the suggested spices.

📖Sheet Pan Recipes

One Pan Roasted Pork Tenderloin with Potatoes and Carrots

Easy Sheet Pan Chicken Fajitas

Sheet Pan Apple Pork Chops

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🔪Instructions

raw chicken with veggies and spices

Preheat oven to 375° convection or 400° regular oven.

Trimmed chicken on red board

Pat dry two skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.

cut up potatoes and carrots

Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes, cut into 3/4 to 1-inch chunks.

mixing raw chicken with veggies and spices

Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.

coating the chicken and veggies with cheese

Prep 13X18 baking sheet pan with a coat of PAM. Spread the chicken and veggies. Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.

spraying the chicken and veggies with PAM

Give it a light spray of PAM to keep it moist.

roasted chicken on tray

Bake until veggies are golden brown, and chicken is 165°. About 35 minutes for me. Your time will vary with the size of pieces and your oven.

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📖 Recipe

Sheet Pan Chicken Breasts with Carrots and Potatoes

This super easy sheet pan chicken breast recipe has a great Italian flair. Crusted with Parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 2 skinless boneless chicken breasts
  • 6 red potatoessmall
  • 4 carrotsmedium
  • 1 tablespoon olive oil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon coarse salt
  • 1/3 cup Italian bread crumbs
  • 1/3 cup Parmesan cheesefresh preferred grated

Instructions

  • Preheat oven to 375° convection or 400° regular oven.

  • Pat dry two skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.

  • Prep veggies. Wash, peel and cut carrots into slices or 3/4 to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes, cut into 3/4 to 1-inch chunks.

  • Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, 1/2 teaspoon each of thyme, basil, garlic powder, and pepper. Add one teaspoon coarse salt and mix well.

  • Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies.

  • Mix topping of 1/3 cup Italian breadcrumbs and 1/3 cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies. Give it a light spray of Pam to keep it moist

  • Bake until veggies are golden brown, and chicken is 165°. About 35 minutes for me. Your time will vary with the size of pieces and your oven.

Recipe Notes

Pro Tips

  1. An easy recipe to cut in half.
  2. You can use chicken thighs if you wish. 13X18 size sheet pans work great for the full recipe. Use the smaller size  9X13 for a half recipe.
  3. The potatoes can be any potatoes cut into about 1 inch chunks, I do not suggest Russet potatoes due to the thick skin. Something like red potatoes works well.
  4. The carrots can be baby carrots, but cut up whole carrots will have more flavor.
  5. You can use an Italian seasoning mix in place of the suggested spices.
  6. Cook until chicken breasts are 165° and 180° if using thighs. Potatoes and carrots should also be brown and tender.
  7. Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.

Course Main Course

Cuisine American

Keyword Baked Chicken Breasts, Sheet Pan Chicken Breasts

 

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Nutrition

Nutrition Facts

Sheet Pan Chicken Breasts with Carrots and Potatoes

Amount Per Serving

Calories 253 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 77mg26%

Sodium 865mg36%

Potassium 211mg6%

Carbohydrates 18g6%

Fiber 3g12%

Sugar 4g4%

Protein 30g60%

Vitamin A 10300IU206%

Vitamin C 6.6mg8%

Calcium 130mg13%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Also, this was in the middle of months of remodeling, and those images and discussion removed.

Lilly and Molly with the Easter Bunny

Lilly and Molly with the Easter Bunny. The bunny is in trouble.

Skinny Summer Strawberry Scones — The Skinny Fork by Gordon Ramsay

Skinny Summer Strawberry Scones — The Skinny Fork



The Skinny:
Servings: 12
Serving Size: 1 Scone
Calories: 134
Fat: 5 g
Saturated Fat: 3 g
Carb: 18 g
Fiber: 1 g
Protein: 4 g
Sugar: 1 g
Sodium: 110 mg

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper. Set it aside.

In a large bowl, combine the flour, baking powder, and 3 tbsps. sugar (or sweetener) until well blended. 

Add in the butter until the mixture resembles the grainy texture of cornmeal. 

I used the whisk attachment on my stand mixture on a medium speed until the right consistency was reached. But you could also use the back of a knife or maybe even a food processor.

Add in the milk, greek yogurt, and egg.  Combine together until a smooth dough has formed.

Finally, toss in the strawberries and fold into the dough. You don’t want to mix too thoroughly or the dough will turn pink!

Yes, the dough will be very wet and sticky. 

Scoop the dough out onto a well floured surface.

Coat your hands with flour and knead the dough, adding in a bit more flour until the dough is still soft, but easier to work with. 

Form the dough into a ball and place it onto the prepared baking sheet. Pat it down with your hands into a half inch hall circle. 

Lightly flour the surface of the dough and a knife. Carefully cut the dough into 12 wedges (as best you can.) 

Sprinkle on the remaining sugar (or sweetener.)

Place in the oven and bake for 18-20 minutes, or until the edges are turning golden brown and the middle is set. 

Remove from the oven and allow to cool slightly.

Cut and serve warm with jam, cream and some tea!

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