Taro Swiss Cake Roll

This simple Swiss roll cake loaded with creamy, sweet and nutty taro filling is amazingly delicious. The soft and cottony cake layer with the purple cream is just heaven…

As mentioned on my previous post…here I am with another taro post, this time taro was made into a creamy and rich filling for Swiss roll cake.

If you are interested in learning more about taro root, please check my previous post

– Why this cake is different?

Yes, you read it right, the filling of this cake is made with taro…taro can be used in savory or sweet dish, it is super versatile and packed with healthy elements in it.

– Can I find this kind of cake in Asian bakeries?

Yes, again, you can find taro filled cake (birthday cake) with layers of taro cream in between cake. They even decorate the cake in purple so you are aware of its flavor.

– Ready to try this unique taro filling?


Taro filling

  • 500 g taro cut into small cubes of approximately ½ in
  • 1 can low fat coconut milk
  • 60 g sugar or more if you prefer a bit sweeter

Cake Roll

  • 3 eggs
  • 35 g vegetable oil (I used sunflower)
  • 30 g milk
  • 1 teaspoon vanilla extract
  • 60 g cake flour
  • 1 pinch salt
  • 6 g white vinegar
  • 60 g sugar


Taro filling

In a medium pot add the taro and the coconut milk. Cook under medium heat for approximately 10 minutes.

Add the sugar and stir gently. Cook for another 5 to 10 minutes. At this point the taro will be soft and breaking/melting into the coconut milk.

If you like with little pieces of taro, remove from the heat and let it cool. If you like creamier, let it cook a couple more minutes and mashed the remaining pieces of taro into the cream.

Let the taro cream cool completely and store in the refrigerator.

Cake Roll

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 15-18 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and roll it. Let the cake cool.

Unroll the cake and spread a thin layer of the cooled taro filling. Roll back and wrap tightly with a plastic wrap.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Thank you for visiting Color Your Recipes…have a colorful week!

Grand Marnier Soufflé

The combination of the creamy crème anglaise with the light and aromatic orange flavor soufflé is just divine, and it is much easier to make than you imagine…elegant dessert for any special occasion.

I have been wanted to make soufflé for a while, but always reluctant as it came to me as a very difficult and laborious…well, I bumped into Food Wishes/All recipes and here I am…but please do not laugh at the pictures…

Although my souffle came out of the oven tall and full of pride I was only able to “register” sad and deflated soufflé…I need to learn to be fast and more efficient when taking pictures…moreover, I will update the post with presentable pictures when I have the chance to make it again..in the meantime you will have to take my words…

– What is soufflé?

Soufflé is a French dish based with eggs and mainly two elements.

  1. A thick sauce like cream, bechamel or roux
  2. Egg whites beaten to soft peaks

– Can I make savory soufflé?

Absolutely, and the most well know are cheese soufflé, but they can be of vegetables, meat, poultry and so on.

– Can I make soufflé in advance?

Partially, the sauce component of the souffle can be made in advance and stored in the refrigerator, but the egg white will need to be beaten and folded to the cream just before baking.

– How do I serve soufflé?

Generally, souffle are served hot with sauce such as crème anglaise, fruit sauces, chocolate sauces or ice cream on the side.

– Why my soufflé collapsed?

Unfortunately, even the most perfect and beautiful soufflé will collapse eventually. Soufflés are not like cakes, they will deflate…therefore when making soufflé you have to move fast and serve the soufflés immediately when out of the oven…and be able to see it collapse on the table.

– Ready to explore the recipe?

As stated above, this recipe was based on the Food Wishes recipe with minor adjustments. I served the souffle with crème anglaise.


For the ramekins

  • ½ tablespoon melted butter
  • Approximately 1 tablespoon granulated sugar


  • 2 large eggs, separated
  • 24 g butter
  • 12 g all-purpose flour, sifted
  • ¼ cup cold milk
  • 1 teaspoon freshly grated orange zest
  • 1 tablespoon Grand Marnier
  • ⅛ teaspoon vanilla extract
  • 25 g granulated sugar


Preheat oven to 400oF.

Brush the insides of 2 (approximately 8-ounce) ramekins with ½ tablespoon melted butter and sprinkle with approximately 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil, in case of overspill.

Melt the butter in a saucepan over medium-low heat. Stir flour in the melted butter until golden brown and aromatic, about 2 minutes. Pour in milk into the butter/flour mixture, stir continuously, until smooth and thick, approximately 3 to 4 minutes. Remove from the pan and transfer to a mixing bowl, allow to cool.

Add orange zest and Grand Marnier into cooled butter mixture and combined well. Add egg yolks and vanilla, mix until smooth.

In a large bowl, whisk egg whites until frothy. Slowly add half of sugar and continue whisking until combined. Add the remaining sugar and continue to whisk until soft peaks form.

Fold approximately ⅓ of the meringue into egg yolk/butter/flour mixture then fold in the remaining meringue, mix very gently until well combined.

Pour the egg batter into the prepared ramekins, make sure to leave approximately ¼ inch from the top of the ramekin.

Bake in the preheated oven until browned, approximately 15-16 minutes.

Serve immediately.

– Ready for more desserts? Check these out…

Did you know that souffle came from a French verb souffler? According to Wikipedia souffler in French means “to blow”, “to breathe”, “to inflate” or “to puff”.

Thank you for visiting Color Your Recipes…have a colorful week!

Sous Vide Flank Steak and Chicken Breast with Moore’s Marinades and Sauces

This is a very simple and easy way to make tasty steak or chicken using sous vide.

In this post I am sharing with you sous vide steak and chicken made with Moore’s marinades and sauces that I received as a compliment.  I got to use the Original Marinade for the steak and the Zesty Garden Herb Marinade for the chicken.  They both turned out very tasty…and really easy, especially when you do not have time to gather all the spices for the marinade or sauces, using the pre made bottles of marinades just come very handy and practical.

I find that most of the sauces are too salty for my taste, therefore I used about ½ to ⅔ from the amount suggested in the directions.


  • Flank Steak
  • 1lb flank steak
  • ⅓ cup Moore’s Original Marinade

Chicken Breast

  • 3 chicken breasts
  • ½ cup Moore’s Zesty Garden Herb Marinade

Sous Vide Method:

Marinade steak and chicken for approximately 15 minutes before sous vide.

Place the steak and the chicken breast individually into a quarter freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with steak or chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately ½ inch open and then immerse the bag until near the seal and finish by sealing the remaining ½ inch.

For the steak, preheat water oven to 55C and cook for 3 hours. Once the cooking time is off, remove the steak, drain the liquid, dry the steak in between paper towel and sear both sides in a hot cast iron pan, just enough to produce a golden color. Serve hot.

For the chicken, preheat water oven to 60C and cook for 2 hours. Once the cooking time is off, remove the chicken, drain the liquid, dry the chicken breast in between paper towel and sear both sided in a hot cast iron until both sides are golden brown.  Serve hot.

To freeze cooked steak or chicken breast, immediately after the cooking time, submerge the bags into a ice bath until cold and store in the freezer.

If you enjoy this sous vide recipe you might want to check on Butter Lemon Swai, Lamb Chops with Fresh Herbs or Lemon Thyme Chicken recipes.

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful day!

Simple Beef Stew

Simple and easy recipe for beef stew, loaded with lots of flavors, great server over noodles, rice or plain bread.

This week I am sharing with you a very simple beef stew, please do not get intimidated with the list of ingredients…nothing like a big pot of this stew accompanied by rice or pasta…so good. This hearty simple beef stew will warm your body and soul in this cold and windy weather…yes, it has been so windy here lately. This is pretty similar to the classic beef bourguignon.

Oh! Make this beef stew goes very well with a piece of good bread…so you can dip the bread into the rich and flavorful sauce…yum!


  • 1½ lb beef for stew in cubes, approximately 1½ in
  • 1 medium yellow onion, cut into 1-inch chunks
  • 3 cloves garlic, finely chopped
  • 4 medium carrots, peeled and cut into 1 in chunks
  • 1 pound gold potatoes cut into 1 in chunks
  • 8 oz mushrooms cremini or combination of any kind
  • 2 tomatoes cut into small pieces
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1½ tablespoons all-purpose flour
  • ½ cup water
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh chopped parsley, for garnish


In a medium bowl place the beef and season salt and pepper. In a large heavy pot, heat olive oil over medium high brown the meat in 2 batches. Make sure to sear to the meat. Transfer the meat to a plate in between the batches.

On the same pot, add onions, garlic and balsamic vinegar and cook by stirring and scrapping from the bottom of the pan. Add tomato and beef with it juices back to pan. Sprinkle the flour and stir until flour is dissolved.

Add wine, beef broth, water, bay leaf, thyme, continue to stir to lose any brown bits from the bottom of the pan. Bring to boil and cover pot and lower the heat (very low to simmer) and continue cooking for approximately 1½ hours.

Add all the vegetables and continue cook for another 30 minutes. Add more salt or pepper if necessary.

Garnish with fresh parsley and serve hot with rice or over pasta.

I hope you enjoyed this simple recipe for beef stew. For more meat dish, you might want to check on these RECIPES.

Thank you for stopping by Color Your Recipes…have a colorful week!

Stir Fry Wheatberries

This is a simple recipe for an Asian inspired stir-fry wheatberries with eggs and Chinese sausage. Just by substituting rice for wheatberries you will have a healthy version of fried rice.

This is a very simple and fast recipe considering that you have cooked wheatberries. The recipe is similar to the Egg Fried Rice with Chinese Sausage…and it is great as a main dish since it contains veggies and protein.

Wheatberries are wheat, I mean the whole wheat kernel except the hull. I personally like to wash and soak the wheatberries before cooking, usually overnight. Wheatberries are chewy and packed with nutrients and dietary fiber, therefore much healthier than plain rice. So if you like wheatberry it is good to cook a big batch and use throughout the week in salad, soup or stir-fry.


  • 1 cup wheatberries
  • 3 to 4 cups water
  • Pinch salt
  • 1 small onion, chopped
  • 2 green onions finely chopped
  • 3 Chinese sausages sliced
  • 2 cups frozen vegetables, boiled and drained
  • 2 eggs lightly beaten
  • 1 ½ tablespoons oil, preferably vegetable oil
  • Salt and pepper to taste


Wash and soak the wheatberries overnight.

Place the wheatberries into a medium pan and add 3 to 4 cups of water and a pinch of salt. Bring to a boil, reduce heat to a simmer, and cover the pan. Simmer for approximately 30 to 35 minutes and check the texture of the grains. If the grains still hard cook until they reach a chewy texture.

Once the wheatberries reach the desire consistency, drain the berries and transfer to a bowl. At this point you can use the wheatberries by following the recipe or store in the refrigerator for later use.

In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the cooked wheatberries under medium heat. Stir fry until the wheatberries are hot. Pour in the beaten egg and gently stir until all the wheat grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the wheatberry mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

I hope you enjoy this simple and easy recipe using wheatberries. You might want to check here for more Asian Inspired Recipes.

Did you know that most of the vitamins from the wheatberries are derived from the bran? Wheatberries are a good source of magnesium, potassium, B vitamins and vitamin E.

Thank you for stopping by Color Your Recipes…have a colorful week!

Almond Paste Bread and Cheese Bread

This is an Asian inspired recipe bread using tangzhong method. I made two kind of bread with the same dough…one loaf is filled with almond paste and the other has layers of cheese in it.

Okay, here is where my first log of almond paste went…into a bread!

This is a very simple way to have two very different bread using one dough. The dough that I used in this recipe is pretty much what I have been using for cinnamon rolls, sweet rolls, even sandwich loaf. I did use my little Zojirushi bread machine, which was perfect for this recipe.

This bread is very light, soft, cottony, and stays fresh for many many days. The almond bread was delicious, with the gooey almond paste in it…although it came up sweeter than I expected (too greedy when adding almond paste), but was good with a cup of tea or coffee. Now, the cheese bread was something more expected, and my husband kept slicing it every time when going to the kitchen…no need to tell you that the bread did not last long.


Water roux or Tangzhong

75 ml of water
15 g of bread flour


2 cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
1 tablespoon dry milk
1½ tablespoon butter
1 teaspoon dry yeast
1 large egg and complete to 100 ml with water

Almond Paste

1 egg yolk lightly beaten with ½ tablespoon water

Sliced almond for garnish

Grated Gruyère Cheese for filling


Water roux

Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65oC/149oF. The mix will turn to a paste and you can see the bottom of the pan.
Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.


Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline.

I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky.

Let is rise for approximately 2 hours in a cover container or until it double its initial volume.

Punch down the dough and divide into 2 parts.

Cut the almond paste into 6 equal portions, reserve.

While working with the first part cover the second half with a cloth. Divide the ball into 6 little balls, and shape into a carrot like. Do the same with the almond paste. Flat both the dough and the almond paste with a roller and place the almond past on the dough, rolling from the wider side to the narrow side. Repeat the same procedure with the other 5 portions of dough.

Make small cuts, cover and let it rise until double its original size.

With the other half portion of the dough, divide into 3 balls. Flat with a roller and filled with grated cheese, roll it like a Swiss roll, flat again and spread more grated cheese. Do the same with the remaining 2 portions of dough.

Cover and let it double in size.

Preheat oven at 350F

When ready to bake…

Almond Paste Bread: Brush with the egg yolk washand top with almond. Bake for about 6 to 7 minutes.
Cheese Bread: Brush with egg yolk wash and sprinkle cheese. Bake for approximately 10 to 12 minutes.

If you enjoy this recipe, you might want to check on Sweet Milk Bread with Raisin or Matcha Swirl Sandwich Bread recipes.

Thank you for visiting Color Your Recipes…have a colorful week!

Miso Marinated Chicken

I had a wonderful week in one of my favorite place…Cancun, as a matter of fact we go to the same place at least once a year…especially when I feel the need to unwind…

After spending so many days without any cooking I had to start slowly…to avoid any “shock”. This is a very simple recipe for a chicken marinate…the flavor of the white miso is delicate and not overwhelming. This marinate sure brings the grilled chicken to a different level. It is easy and works great when served with a side of green salad.

If you do not have your grill set, you can always pan fry on the stove.


4 to 6 deboned and skinless chicken thigh
1 tablespoon white miso diluted in 2 tablespoon water
1 teaspoon sugar
1 teaspoon finely grated fresh ginger
½ tablespoon chili oil
1 tablespoon cooking wine


Mix all the ingredients together except for the chicken and make a sauce.

Cover the chicken thighs with the sauce and set in the refrigerator for a couple of hours.

Place in a grill until fully cooked. Serve hot or warm.

If you enjoy this simple recipe for Miso Marinated Chicken, you might want to check on Miso Marinated Scallops or Speedy Miso Salmon.

Did you know that miso is produced by the fermentation of soy? Moreover, it can be a product of fermentation of rice, wheat, hemp, buckwheat, barley or as well as the combination of many grains.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!

Stuffed Bell Peppers with Mushroom Sauce

I love all kinds of stuffed bell peppers.  I usually use quinoa, bulgur…but today I decided to use some left-over rice that I had in the fridge. But feel free to substitute the rice for any grain of your preference. Instead of serving or cooking the bell peppers in tomato sauce or beef broth, I decided to top them with crimini mushroom sauce. It came out delicious…and since we could not finish it all, I got to take it for lunch the next day.

This is the kind of meal that you have all your need in one simple plate…the carbs, the protein and the veggies. These stuffed bell peppers are very simple to make and yet delicious.


Stuffed Bell Peppers

1lb ground beef
2 roma tomatoes, seed removed and diced
1 small onion finely chopped
Fresh parsley
1 cup cold cooked long grain rice
½ teaspoon all-spice
Salt and pepper to taste
3 bell peppers
1 tablespoon olive oil
1 ½ cup water

Mushroom Sauce

8oz sliced crimini mushroom
1 tablespoon butter
1 tablespoon olive oil
1/3 red wine
1 ¼ cup beef broth
1 ½ tablespoon all-purpose flour
Fresh parsley to taste/garnish


Stuffed Bell Peppers

In a big bowl mix the ground beef, tomato, onion, parsley, salt, pepper and all-spice. Add to the beef mix the cooked rice and mix gently until the ingredients are all even distributed.

Cut the bell peppers in half and remove the stem and the seed. Stuff  each bell pepper with the beef mix.

In a wide frying pan, add the olive oil and place the stuffed peppers with the meat side towards the pan, let the meat brown for approximately 2-3 minute. Once the beef are brown and settled, flip the peppers and add the water. Cover and let the water boil in high heat. Once it starts to boil, turn the heat to medium/low and continue to cook for approximately 25 minutes, until the meat is cooked thoroughly. In the meantime prepare the mushroom sauce.

Mushroom Sauce

In a pan, sauteé the mushroom with the butter and olive oil until the mushrooms are slightly soft. Add the wine and let it simmer for approximately 5 minutes. Add 1 cup of the beef broth. Combine the ¼ cup of beef broth with the flour until smooth. Add the flour mix to the mushrooms until well blended by stirring constantly. Add salt and pepper and simmer for about 1-2 minutes. Add the parsley and serve over the stuffed bell peppers.

I hope you enjoy this simple recipe for stuffed bell peppers with mushroom sauce.

If you like this recipe, you might want to check others simple recipes of stuffed bell peppers such as the one with turkey and bulgur or beef with quinoa out.

Thank you for stopping by Simple Recipes and have a great week!

Stir Fry Udon Noodles

This is a very simple recipe for making udon noddles, most of the time I cook udon noddles in soup, but this time decided to make a stir fry with it. I love the slightly chewy texture of udon. So yummie! By the time that I mixed all the ingredients together I had lots of noddles, which was great…could pack for lunch next day.


¾~1 lb chicken breast (or pork) cut in thin strips
3~4 garlic cloves finely chopped
1 tablespoon soy sauce
½ tablespoon cooking wine
½ tablespoon corn starch
Salt and pepper

1 tablespoon olive oil

2~4 green onion chopped
1 can baby corn drained
2 carrots shredded
1 small onion thinly cut
¼ cabbage finely cut
1 pack of mushrooms
5 dry shitake mushrooms, softened in hot water

2 individual packages of frozen udon noddles
1 tablespoon olive oil
1~1½ tablespoon soy sauce


Mix all the 6 ingredients in the list and stir fry in the olive oil until the chicken is browned. Remove from the heat and set aside.

In the same pan stir fry the onions and place in the same bowl where you set the chicken strips. Sautee the shitake mushrooms and then add the cabbage, carrots, baby corn and the mushrooms. Add salt and pepper to taste.

In the meantime, boil water and cook the udon noddle according to the package instruction, drain and set aside.

Remove all the cabbage and place again together with the chicken strips. In the same pan, add olive oil and the drained udon noddles, stir gently and add the soy sauce.

Once the udon color is equally browned with soy sauce add all the other ingredients that were prepared, mix gently in low heat.

Remove and serve hot.

Did you know that in Japan udon noddles is served cold in summer and hot in the winter?

Thank you for visiting Simple Recipes!