How to Make Baby Kale Shakshuka

What is your favorite vegetable?  For me, it's kale!  Not only it's packed with wonderful nutrients, such as Vitamin A, Vitamin K, Vitamin C, Calcium, and Potassium, just to name a few.  Kale is also the power house of  delightful flavors. I love the earthy, refreshing, and unique flavors from their dark green leafs. 

Unfortunately, I've heard many dislike kale because of its tough texture.  Today, I'm going to show you the secret to turn this healthy vegetable into a delectable dish that you would want to make it over and over again!  The secret, is to quickly sauteed them, instead of eating them raw in salads.  Also, I'm using baby kale in this particular recipe, so the leafs are particularly tender. 

Traditionally, Shakshuka is a dish with poached egg baked in a vegetable and tomato sauce.  Today, I'm making it lighter by replacing the tomato sauce with chicken stock instead.  You can also substitute with vegetable stock as well.  This way, you can truly taste the wonderful flavor of the kale and not over powered by the tomato sauce.

As you can see from my video tutorial, I topped the Baby Kale Shakshuka with a sprinkle of sumac for a refreshing and lemony punch.  If you haven't tried sumac yet, I highly recommended it.  It truly wakes up the dish and adds such a delightful freshness to this decadent dish.  I served this dish with a couple slices of toasts made from my 90 Seconds Low Carb Quick Bread.  Serving this dish with a slice of rusty bread or toasts is a must!  They will soak up the sauces and runny yolk in this dish.  You can find my low carb bread recipe in the link below.


I hope you enjoy today's video tutorial and recipe.   Stay tuned for more delicious and healthy recipes soon!


90 Seconds Low Carb Bread Recipe:
http://bit.ly/2WxBzzc

Tools and Ingredients Used:

Individual Baking Dish Set

https://amzn.to/2HLL6up

Calphalon Nonstick Bakeware, Baking Sheet
https://amzn.to/2EG6hMj

Organic Sumac:
https://amzn.to/2VYQdeF

Baby Kale Shakshuka

Servings: 2

2 teaspoons olive oil
2 cloves garlic, minced
1 small shallot, chopped
8 ounces baby kale
2 teaspoons fresh lemon juice
3 tablespoons chicken or vegetable stock
1 ounce feta cheese, crumbled
2 large eggs
kosher salt
black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon sumac

Preheat the oven to 350 degrees F.  In a medium skillet, heat oil over medium heat.  Add garlic and shallots and cook until fragrant.

Add the kale in 2 batches.  They will wilt significantly as they cook. Continue to stir for even heat distribution. 

When the kale is slightly softened, add the salt, black pepper, red pepper flakes, feta cheese lemon juice, and chicken stock.  Stir well and taste the mixture.  Adjust the seasoning if needed. 

Evenly distribute the kale mixture into 2 oven safe baking dishes.  Gently create a well in the center of each one and crack an egg into each well.

Bake, uncovered, for 12 to 15 minutes.  Or until the egg whites are cooked but the yolks are still runny.

Sprinkle sumac on top.  Let cool slightly and serve warm with toasts or crusty bread.

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

How to Make Chinese Steamed Cakes – 2 Ways 傳統雞蛋糕 原味+朱古力味

Ready for Chinese New Year?  This year, Chinese New Year falls on February 16th.  It’ll be the Year of Dog.  To celebrate the occasion, I’ve created this authentic and traditional Chinese dessert that you'll love: Chinese Steamed Cakes – 2 Ways 傳統雞蛋糕 原味+朱古力味!



Streamed Cake in Chinese “蒸糕”, resemble the well wished we say during the Chinese New Year. “蒸蒸”日上,步步”高”升 means getting better and better (higher and higher), such as school grades or promotion at work.  Therefore, this is one simple treat that is often prepared during the Chinese New Year.



Chinese New Year is one of the biggest festival celebrated in Asia countries.  There are many other treats and dishes that we make during Chinese New Year.  Such as Pot Stickers, Turnip Cakes, Matcha Cookies, Firecracker Shrimps, Glutinous Rice Cake, Vegetarian Chop-Suey, Pork Jerky, Sesame Dumplings, Hello KittyRed Bean Dumplings, and Osmanthus Jelly, just to name a few.






These Chinese Steamed Cakes are super spongy and fluffy.  It's slightly sweet and packed with egg-y flavors.  My kids enjoy the chocolate version a lot (which is not quite traditional).  But I personally adore the original flavors as they bring back so many childhood memories.  It's definitely a nostalgic treat for me!  What are some of your childhood food that you miss?  Share with me in the comment below.  I can't wait to hear from you!










Ingredients and Tools Used:
Organic All-Purpose Flour (Click here for more information)
Whisk (Click here for more information)
Measuring Spoons Set (Click here for more information)
Organic Vanilla Extract (Click here for more information)
6 ounces Ramekins (Click here for more information)
Valrhona Cocoa Powder (Click here for more information)
Grapeseed Oil (Click here for more information)
Bamboo Steamers (Click here for more information)
Baking Powder (Click here for more information)
Cupcake Liners (Click here for more information)
Ice Cream Scoop (Click here for more information)










Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Smoked Salmon Deviled Eggs 親子烟熏三文魚復活蛋 - For Easter

Are you enjoying your Spring Break so far?  For those of you who haven’t gotten any time off (just yet), hang in there!  My kids have been waiting for the longest time to get some days off from school as well.  If you’re having gatherings and looking for Easter Sunday Brunch ideas, you’re in luck today.  Check out these Smoked Salmon Deviled Eggs 親子烟熏三文魚復活蛋!  Aren’t they gorgeous?  Let me tell you, they taste just as fantastic as they look, too! 



If you have had your fair share of deviled eggs in the past, you’ve got to try out this recipe for a change.  The wild smoked salmon in this recipe truly bring this classic party appetizer to a whole new level!  The smokiness and gourmet flavor of smoked salmon is amazing.  The mild onion aroma from the chives and the lemony dill are just perfect companies to the salmons. 



Of course, I didn’t just stop there either!  These decadent Smoked Salmon Deviled Eggs are topped with salmon eggs (roes) for the finishing touch!  As much as I love sushi and sashimi, I’m not a big fan for salmon eggs in the past!  That was true until after I had my very first bite of this gorgeous treat!  The salmon eggs add a little pop and saltiness to these creamy and silky deviled eggs.   The flavors and aromas are well balanced in this little jewel-like appetizer! 



If you haven’t watch the video tutorial for this recipe, you’ve got to click on the link above and check it out.  I spelled out the little tips and secrets on how to make the perfect hard-boil eggs, which is the basic/foundation to make deviled eggs; as well as piping tips and fun facts!  So, be sure to subscribe and watch the tutorial!  I hope you enjoy today’s recipe and video.  Stay tuned for more fun and easy recipes next week!  





Tools and Ingredients Used: 

Pastry Bags  (Click here for more information)
Large Open Star Piping Tip (Click here for more information)
Deviled Egg Platter (Click here for more information)
Ceramic Egg Tray  (Click here for more information)
Japanese Mayo  (Click here for more information)

Back to School Recipe Idea: How to Make Cutie Mouse Bento Lunch Box 可愛鼠鼠便當飯盒

For those who have young kids, how was your transition for going back to school?  I hope all of you had a positive and smooth process so far.  Mysteriously, for my family, we’re returned to our normal school day schedules and routines rather smoothly.  Well, except that I had already forgotten to set my alarm clock twice in a week.  Luckily, I managed to wake up even before my usual time and that's just so... not me!



Part of my morning routine is packing lunches and snacks for my kids.  This school year, one of my goal is to pack more fun lunch boxes for my Kiddos!



As parents, we don't likes to open "un-touched" (or barely eaten/consumed) lunch boxes after school?  That’s probably one of the biggest fear for the lunch-packers (is there an official term for this role?)  For the kids, it’s always more fun to open a lunch box and see surprises inside.  After all, I think a fun lunch box will definitely help with one’s appetite!  Today, let me present to you the Cutie Mouse in the Garden 可愛鼠鼠便當飯盒 lunch box. It’s a Bento lunch box, with an open sandwich, veggies, hard boil egg, ham, and cheese.  It is also accompanied by a cutie little mouse wondering in the garden looking for her cheese.



My Baby Girl had fun helping me out in decorating the lunch box as well.  If you haven’t watched the video tutorial yet, don’t miss out and go watch it now!  Make sure that you watch until the end for a little surprise too.  If you make this cute lunch for your kiddo, I’m sure they’ll feel the love and warmth that you send along with this lunch box!  Many of us can use some fresh ideas in packing fun lunches from time to time.  If you have any specific or special request, please commend below and I’ll try my best to create the videos and posts for you.  Stay tuned for another fun and easy recipe next week!  Take care.





Some Tools used in this post and other suggestions:
Food Decorating Tongs/Tweezers (Click here for more information)
Hello Kitty Bento Lunch Box (Click here for more information)
Hello Kitty Bento Lunch Box 2 (Click here for more information)
Hello Kitty Bento Lunch Box 3 (Click here for more information)
Small Bento Picks (Click here for more information)
Small Bento Picks 2 (Click here for more information)
Small Bento Picks 3 (Click here for more information)


Don’t forget to subscribe to my YouTube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.

Ham and Egg Savory Crepes – Easter Sunday Brunch Recipe

Do you have any plans for Easter Sunday yet?  It’s such a lovely time to celebrate; the meaning of new life, the warming up of temperature, and the aroma of the blooming Spring flowers, etc.  Today, I wanted to share with you a beautiful Easter Sunday Brunch Recipe that you can prepare for your family.  Check out the Ham and Egg Savory Crepes video tutorial above if you haven’t done so.  I’ll show you step-by-step on how to prepare these crepes and assemble them together. 



Of course, this recipe is probably good all year around, and not just on Easter.  But the gorgeous and slightly runny egg yolk in the middle simply reminds me of Spring and Easter.  Best of all, you can prepare the crepes the day before.  So, when brunch time rolls around, you can assemble and bake these off in no time!



Besides ham and egg, I also used some smoked mozzrella cheese in these savory crepes.  You can use any grated cheese that you like, such as gouda, cheddar, or even goat cheese.  Pretty much any cheese that you like that melt nicely when heated up.



The bake time in this recipe is important because you want to make sure the egg whites are cooked and the yolks stays runny.   I baked my crepes for exactly 12 minutes with room temperature, large size eggs.  If you use larger eggs or taking the eggs out of the fridge right before baking, they might take a minute or two longer to cook.  Simply check on the crepes at 12 minutes mark on their done-ness and determine if they need additional bake time. 



For my family, we love both the sweet and savory versions of crepes.  If you’ve miss my previous recipe on sweet crepes, simply click here to check them out!  I guess I’ll be making both sweet and savory version this weekend!  Wish you all a wondrrful and blessed Easter Holiday! 





Tools and ingredients used:
Crepe Pan (click here for more information)
Crepe Spreader (click here for more information)
Crepe Maker (click here for more information)
Ninja Blender (click here for more information)
Grapeseed Oil (click here for more information)
Baking Sheets (click here for more information)

Baked Mozzarella Cheese Sticks

Hope you had a wonderful Christmas celebration with your family.  Did Santa treated you well this year?  I certainly hope so.  My Brother hosted our family Christmas gathering at his place for the first time.  It was warm and wonderful.  We had a pot luck style party so we all brought a dish or two to share.  I’m really thankful to spend time with my family, to eat, talk, laugh, share, drink, and then eat some more.

As I promised last week, I’m sharing an appetizer recipe with you in case you’re hosting a party to ring in the New Year.  Let me present to you, Baked Mozzarella Cheese Sticks!  These are not just special occasion party food!  My kids love them so much that they asked me to make them every once in a while.  Best of all, they are super easy to prepare.  You can also prepare these ahead of time and keep them in the freezer right before your guests arrive.  They only take 10 minutes to bake and will turn out perfect every single time.  Have you checked out my video tutorial above?  You can even have a little competition to see whose melted cheese stretches the longest!

I hope you enjoy today’s video tutorial and recipe.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published.  Last but not least, I want to wish you and your family a healthy and prosperous 2016 that is also filled with good food and great companies!  Please take care, until next time!  Cheers!

Tools and ingredients used:

Mozzarella String Cheese (Click here for more information)
Panko Bread Crumbs (Click here for more information)
Marinara Sauce (Click here for more information)
Organic Cooking Spray (Click here for more information)
Calphalon Nonstick 2-Piece Baking Sheet Set (Click her for more information)
Cooling Rack (Click here for more information)

Broccoli with Egg Whites and Crab Meat 賽螃蟹

My Kids are finally back to the school routines.  We sure have a busy schedule this year, from soccer practices to ballet classes, and volunteering at their school; kids are keeping me super busy.  There’s only a limited time for me to prepare dinner every night and I love to keep things simple.  This Broccoli with Egg Whites and Crab Meat 賽螃蟹 is one of our favorite entrée for the weeknights.  It’s quick and easy to prepare and packed with wonderful flavors.  It’s a pretty light, yet decadent dish to enjoy.



Broccoli with Egg Whites and Crab Meat is a very popular Shanghai dish.  Although the Chinese name of this dish, 賽螃蟹, included the word crab; the traditional recipe doesn’t involve real crab meat at all.  Here’s the story/history about this dish.  According to the Chinese Wikipedia, Empress Dowager Cixi (慈禧太后) was craving for crab one day.  However, the palace in Beijing is far from the ocean and the royal chef didn’t have any fresh crabs to cook for the Empress.  Instead, the chef improvised by using egg whites to imitate  crab meat (such a brave and clever chef!)  The Empress ended up loving this dish and the recipe was passed to different places including Shanghai, and it became very popular there.



I guess I am eating even better than the Empress as I do have access to fresh crab meat whenever I want!  If you prefer the traditional approach, simply double the egg white portion and omit the crab meat.  I personally love having the real crab meat in it, that just feels and tastes more luxurious, in my opinion.  Either way, I know you’ll enjoy this dish just as much.  However, the traditional recipe calls for a raw egg yolk on top.  If you have concerns about consuming raw egg yolk, simply use pasteurized eggs in this recipe for the peace of mind.  Last but not least, this dish is usually serve with red vinegar, or you can use the Chinese black vinegar instead.  The acidity really cuts through the richness of the egg whites and the yolk, which rounds out the flavors of this dish perfectly. 




Please click on the video below to see how I made this dish.





I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published.

Until next time, please stay tuned for more easy recipes and fun giveaways.


Ingredients and props for this post:
Bamboo Placemats (Click here for more information)
Crab shape Chopstick rest (Click here for similar product)
Wood Chopsticks (Click here for similar product)

How to make Char Siu (Chinese BBQ Pork) Noodle Soup with Video Tutorial 叉燒湯麵

I haven’t composed a “Lunch for One” post for a while.  Here’s a quick and easy recipe that I know you’re going to love.  I totally understand that preparing a balanced meal for just one could be challenging sometimes.  Believe me, I face that challenge all the time.  But with a little planning ahead, it could be just as easy, fun, and delicious.  This Char Siu (Chinese BBQ Pork) Noodle Soup 叉燒湯麵 is definitely one of my favorite quick lunch to indulge. 



Still remember my Soy Marinated Soft Boiled Eggs and Char Siu Recipes?  If not, you might want to check them out here and here first.  These are two main ingredients that I used in today’s recipe and they could be (and should be) made ahead of time.   That would make your lunch preparation much easier.  How about having it done in as little as 15 minutes?  Now, we’re talking, huh?  Let’s take a look at the video tutorial and see how it’s made, shall we?


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If you like my video tutorial, please subscribe to my Youtube channel here. 



Quick and easy as promised, isn’t it?  I like to spice up my noddle soup just a little.  So, here’s a sprinkle of my favorite chili powder.  If you don’t like it spicy, you can skip this.




Hm…..see how gorgeous it is?  I used fresh won ton noodles in this recipe.  You can also use egg noodles, ramen noodles, or any kind that you like.  Simply follow the cooking instructions on the package because each brand/type of noodle cooks differently.  I love fresh noodles because the texture is usually better and it takes much less time to cook. 




If you follow me on Facebook, you might remembered that I shared this picture right before Valentine’s Day (see the picture below).  I’ve got heart shaped green onions!  How neat is that?  I say, love is definitely in my noodle soup.  Whether you’re cooking just for one or for an army, be sure to eat well and share the love!  Stay tuned for more fun and easy recipes and video tutorials!


 

How to Make the Fluffiest French Herbs Scrambled Eggs—France Vacation Inspired Recipe

I shared the above picture on Instagram while I was in France.  Yes, I was well-fed during my travel!  My Hubby surely knows how to keep me happy! ha!  I’m glad to report, most of my breakfasts were included as part of the hotel accommodations (some with extra fees, of course).  They were mostly all you can eat and the selections includes a wide varieties of choices and my picture above only shows part of my breakfast.  Yup, I usually went back for seconds (for fruit or yogurt), including my espresso doublé (double espresso)!



Breakfast is the most important meal of the day (I probably said it like 432,856 times in the past)!  A well balanced breakfast will fuel your body with nutrient and energies you need to start the day right.  Well, at least that’s what we aimed for, right?  I surely missed my French breakfast…. actually, I missed all the lunches, snacks, and dinners as well!   But let’s tackle them one at a time.  Here's how I made the fluffiest and most tender French Herbs Scrambled Eggs you’ll ever tried!  Follow me to the kitchen!

1) In a small bowl, whisk the eggs, milk and salt together with a fork, until well combined.  Preheat an 8-inch nonstick saute pan over medium heat.  Add the butter and swirl in the pan until butter is melted. 

2) Pour in the egg mixture and let it cook for a few seconds. 

3) With a heat proof rubber spatula, gently stir the egg mixture and then swirl the eggs in the pan to make a nice round appearance.  





4) Sprinkle in the fresh herbs.

5) Gently stir/fold the egg mixture again. Continue cooking for about 30 seconds to a minute.

6) I usually cook the eggs until it’s 98% done and still slightly wet.  When it’s completely cooked in the pan, I considered that’s over-cooked when it’s transferred to the plate!   Flip the eggs, and place on serving plate. 

I've just show you all the secrets on how to make the fluffiest and most tender French Herbs Scrambled Eggs!  The most important tip is not to over cook the eggs!  This scrumptious breakfast was ready in less than 30 minutes, including prepping time.  So, there’s no excuse not to treat yourself and your family a wonderful meal to kick start the day, the right way!  I hope that you love today’s post, tips, and recipe.  Thank you for reading and please stay tuned for more tips and recipe. 






Props and Tools used in this post:

8-inch Calphalon Nonstick Omelette Pans (Click here for more information)
Heat Resistant Omelette Turner (Click here for more information)
Husband and Wife Coffee Mug (Click here for more information)

Peppermint Meringue Christmas Trees

Has any of you gotten the Christmas tree up yet?  I can’t believe Christmas is only 2 weeks away.  And I can’t believe our tree is still not up yet (I guess that’s not a surprise to many of you who knows me well).  Well, except for these Peppermint Meringue Christmas Trees!  Only if that counts.  Besides baking French Macarons on a regular basis throughout December, I think I’m on a meringue cookies baking marathon these days as well.



I guess I love meringue cookies a lot, not only they are easy to bake, low in fat, but also very magical.  I truly enjoy the light-as-air and crunchy texture from the meringue.  As soon as you bite into one, it mysteriously disappeared.  Plus, I can simply make them into different flavors and shapes easily, like these Peppermint Meringue Christmas Trees.  With this batch, I only added 2 drops of food coloring, so they appear a little pale (I’m not a big fan of food coloring).  But if you want a darker shade, feel free to add a drop or two more until the batter reaches the shade that you prefer.



Besides eating these cookies as the way they are.  You can of course package them as homemade gifts.  I used them to decorate another Christmas treat and I’ll show you on the next post.  Also, you can drop one into your coffee, or hot cocoa and turn your drink into a peppermint version.  Not only it tastes fabulous, it’s also very festive.  Watch it melt slowly into your drink.  The meringue will slightly sweeten your drink and adds wonderful peppermint aroma.  Enjoy! 

Decorated Coffee Swiss Roll with Step-by-Step Pictorial (彩繪咖啡瑞士卷)

Many of you have requested a Coffee Swiss Roll recipe in comments and emails ever since I posted the Chocolate Yule Log (recipe here) and the Strawberry & Cream Swiss Roll (recipe here).  So, finally, here is my Coffee Swiss Roll recipe.  Sorry for the delay, my dear Friends and Readers.  But I'm telling you, it's worth the wait!  As you can see from my pictures, this is not just any Coffee Swiss Roll, it’s a Decorated Coffee Swiss Roll, that’s entertaining and gift-giving worthy!  I would be totally impressed and touched if I receive this cake as a gift.  What do you think? 



It’s probably the 98,349,766 times that I've mentioned here on the blog that I’m NOT a crafty person, at all.  So, if I can make this cake, so can you.  I’ll hold your hand and show you the step-by-step pictorial on the process so you feel more comfortable when you make your own.  A picture is worth a thousand words, so, I’m sure a pictorial really helps with this recipe.



The basic Coffee Swiss Roll recipe I’m sharing today is one that I’ve tested and developed several years ago, except that I have never published it before.  I've been using this same recipe every time my Chubby Hubby family requests a Coffee Swiss Roll for afternoon tea.  If you wish, you can totally skip the decoration part and simply make the Coffee Swiss Roll.  I promise it’ll taste just as good, just not as glamorous and elegant, that’s all.  But if you plan on preparing this Swiss Roll for entertaining guests, special occasion or as a gift, you should totally give this decorated version a try.  



Ready to come into the kitchen with me?  Come on in….

1) First, get the decoration tools ready.  I drew the patterns I wanted for the decoration, free-hand, on a piece of paper that fits my baking pan.  Simply making curls and movement here and there, that's all.  I started with a pencil and then trace it with a marker so the lines are thicker and can show through the parchment paper easily.

2) Line the baking pan with a piece of parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

3) Pick your piping tip and fit it into a small pastry bag.  I’m using a Wilton #2 here (click here for a closer look), which is a tiny tip because my patterns are on the thin side.  You can choose a wider tip, depending on the patterns that you want to draw.

4) Twist the piping bag near the tip and tuck the piping bag into a mug or a glass.  It’ll make filling the batter much easier.



5) Next, beat the egg whites with cream of tartar and a pinch of salt until frothy.

6) Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.

7) In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, coffee mixture, melted butter and heavy cream until incorporated.

8) Sift the cake flour into the egg yolk mixture.  Fold until the dry and wet ingredients are just combined.




9) In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon of the meringue, and 1 tablespoon of cocoa powder.

10) Gently fold until the ingredients are incorporated.

11) Fill this chocolate mixture into the prepared piping bag.  Gently squeeze the piping bag to release batter and trace the patterns on your prepared baking sheet.

12)  Here’s how it looks when piping is done.  Remove the paper/drawing under the parchment.  Bake for 5 minutes or until your decorative patterns are set, depending the thickness of your decoration batter.




13) Gently fold the remaining meringue into the egg yolk mixture, 1/3 at a time.  Be careful not to deflate the egg whites too much.

14) Make sure there's no big chucks of meringue in the batter.  This is how the batter looks when it's done.

15)  When the patterns are done baking, pour the cake batter on top and gently spread the batter into one even layer.  Bake at 375 degree F for 10 minutes, or until a tooth pick inserted into the cake and comes out clean.

16) While the cake is still warm, roll the cake with the parchment from one end to the other, starting from the shorter end.  This will help the cake hold its shape and prevent cracking.  Unroll the cake and let it cool completely.

17) When the cake is completely cooled, gently spread the freshly whipped cream on top in an even layer.  Roll the cake up, from the shorter end without the parchment.  Wrap the filled cake with plastic wrap and refrigerate for an hour, or until ready to serve.

18) Admire the cake for a few seconds, cut it up and enjoy!




It really is easier to make this cake than it looks.  There might be a few more steps compared to regular Swiss Roll but all simple steps and totally worth it, in my opinion.  I hope you'll love today's recipe, pictorial and is inspired to make your own Decorated Coffee Swiss Roll soon.