Herby cheese roulade

Herby cheese roulade is an European recipe that serves 6. One serving contains 333 calories, 11g of protein, and 27g of fat. For $1.35 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 127 people have tried and liked this recipe. Head to the store and pick up plain flour, eggs, parmesan cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a solid spoonacular score of 44%. Similar recipes include Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade, Herby Goat Cheese Ball, and Herby Frittata with Vegetables and Goat Cheese.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

25g butter

4 medium eggs, separated

15g pack flatleaf parsley, chopped

1 garlic clove, crushed

3 garlic cloves, crushed

225g spring greens, shredded

300ml milk

1 tbsp olive oil

75g vegetarian parmesan -style cheese, finely grated

50g plain flour

vegetable oil, for greasing

Equipment:

oven

frying pan

whisk

slotted spoon

wok

Cooking instruction summary:

Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. 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. Add the garlic and fry for 1 min. 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. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce. Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.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.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. Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately, drizzled with any remaining garlicky butter.

 

Step by step:


1. Heat oven to 190C/fan 170C/gas

2. Oil a 23 x 33cm Swiss roll tin.

3. 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.

4. Add the garlic and fry for 1 min.

5. 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.

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

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

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

9. Bake for 15 mins until risen and golden.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.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.

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

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


Nutrition Information:

Quickview
292k Calories
11g Protein
22g Total Fat
11g Carbs
5% Health Score
Limit These
Calories
292k
15%

Fat
22g
35%

  Saturated Fat
12g
79%

Carbohydrates
11g
4%

  Sugar
2g
3%

Cholesterol
149mg
50%

Sodium
364mg
16%

Get Enough Of These
Protein
11g
23%

Vitamin K
44µg
42%

Vitamin A
1286IU
26%

Selenium
17µg
24%

Calcium
237mg
24%

Phosphorus
217mg
22%

Vitamin B2
0.33mg
19%

Vitamin C
12mg
15%

Folate
50µg
13%

Vitamin B12
0.66µg
11%

Vitamin D
1µg
10%

Vitamin B1
0.12mg
8%

Manganese
0.16mg
8%

Vitamin B5
0.81mg
8%

Iron
1mg
8%

Vitamin E
1mg
7%

Zinc
1mg
7%

Vitamin B6
0.14mg
7%

Potassium
216mg
6%

Magnesium
21mg
5%

Vitamin B3
0.85mg
4%

Copper
0.08mg
4%

Fiber
0.35g
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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