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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