Herby cheese roulade

Name: Herby cheese roulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: German, European
Ingredients: 1 serving vegetable oil, for greasing; 50 grams butter; 3 garlic cloves, crushed; 50 grams plain flour; 300 milliliters milk; 75 grams vegetarian parmesan -style cheese, finely grated; 4 mediums eggs, separated; 15 grams pack flatleaf parsley, chopped; 1 Tbsp olive oil; 25 grams butter; 225 grams spring green, shredded; 1 garlic clove, crushed

Herby cheese roulade is an European recipe that serves 6. One serving contains 297 calories, 12g of protein, and 23g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of vegetarian parmesan -style cheese, spring, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. Users who liked this recipe also liked Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade, Herby Goat Cheese Ball, and Herby Frittata with Vegetables and Goat Cheese.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Oil a 23 x 33cm Swiss roll tin.

Ingredients you will need

Roll

Cooking Oil

Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.

For the roulade, melt the butter in a large pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the garlic and fry for 1 min.

Ingredients you will need

Garlic

Add the flour and cook for 1 min, stirring constantly. Gradually beat in the milk. Bring to the boil, stirring constantly, until the sauce is thick and smooth.

Ingredients you will need

All Purpose Flour

Sauce

Milk

Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley.

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Egg Yolk

Parsley

Cheese

Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce.

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Cheese Sauce

Egg Whites

Equipment you will use

Whisk

Pour into the tin, tipping the tin so that the mixture fills all the corners.

Bake for 15 mins until risen and golden.

Equipment you will use

Oven

Meanwhile, heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic for 4-5 mins until tender. Season.

Ingredients you will need

Butter

Garlic

Greens

Cooking Oil

Equipment you will use

Frying Pan

Wok

Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper. Trim the crispy edges off the roulade. Use a slotted spoon to remove the spring greens from the garlicky butter, then spread over the roulade leaving a 2.5cm space at one short end uncovered.

Ingredients you will need

Butter

Cheese

Greens

Spread

Equipment you will use

Slotted Spoon

Roll up the roulade from the short end with no filling on it, using the paper to help.

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Roll

Serve the roulade immediately, drizzled with any remaining garlicky butter.

Ingredients you will need

Butter

Equipment

Ingredients

Servings:

1serving

vegetable oil, for greasing 50grams

butter 3

garlic cloves, crushed 50grams

plain flour 300milliliters

milk 75grams

vegetarian parmesan -style cheese, finely grated 4mediums

eggs, separated 15grams

pack flatleaf parsley, chopped 1Tbsp

olive oil 25grams

butter 225grams

spring green, shredded 1

garlic clove, crushed

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are my top picks for Rouladen. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Heinz Eifel Shine Dornfelder Sweet Red. It has 3.5 out of 5 stars and a bottle costs about 12 dollars.