| Product: |
Vegetarian |
| Date: |
17/02/07 (326 review reads) |
| Rating: |
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Advantages: Make day before and just reheat so enjoy talking to your guests!
Disadvantages: lots of washing up!
I made this recipe for guests last night and they were really impressed! Actually they would not believe I made it, thought is was from a shop!
It is really tasty, and enough for 6-8 people.
I love food you make the day before, and then just reheat, as you can relax and enjoy time with guests, rather than be panicking in the kitchen!
It is a bit fiddly but worth the effort!
Ingredients:
Roulade:
3oz butter/marg
4oz plain flour
14 Fl oz warm milk
7 eggs separated
Handful of shredded basil leaves
2 oz grated veggie parmesan or other strong cheese.
Filling:
Tub of ricotta
4oz grated strong cheddar or emmenthal
12 spears of blanched asparagus (cut in half if thick)
handful of baby spinach wilted.
Method:
Preheat oven to 200C; fan 180C; gas 6.
Melt butter/marg in pan, add flour and cook for 3 mins, stirring constantly.
Remove from heat and add milk, a little at a time mixing until smooth (this took lots of beating so I would use a mixer next time!) Stir in egg yolk a little at a time, again beating until smooth.
In a separate bowl beat egg whites until stiff.
Gently fold egg white into other mixture. Take care not to knock air out as this is what makes it rise slightly.
Spread onto 30 X 40 cm greased, lined Swiss roll tin. Sprinkle over parmesan.
Cook for 15-20 mins until set and springy.
Leave to cool in the tray.
When cool, mix ricotta with cheddar, and spread on roulade. Lay asparagus and spinach along the roulade in the direction of the longest edge, spread out as it looks nicer when rolled.
Now deep breath...this bit is scary....roll up the roulade from longest edge to longest edge, as you would a swiss roll, removing the greaseproof paper as you roll.
Wrap in greaseproof paper, then tin foil, tightly.
Leave in fridge over night or at least 1 hour.
To serve, cut into 2cm slices, put on greaseproof paper in tin, and warm on low heat in oven, or grill 5 mins each side.
Serve with a simple tomato sauce.
This does not freeze but keeps well in the fridge for a few days, and can be eaten cold with salad if left overs!
Any veg could be added for a change, so long as it is cooked in advance, and is thin enough to roll.
My friend said it is the most colourful meal she has ever had!
I served it with new potatoes and green beans, but would work well with salad too.
Tomato sauce:
In saucepan place 1 tin of chopped tomatoes, teaspn each of dried basil and oregano, chopped onion, bay leaf, pressed garlic clove, two tablespn tomato puree, and teaspn of sugar. Boil gently until reduce by half. Again made the day before is fine, and increases the flavour, and then just reheat for 2 mins in microwave.
Summary: Posh veggie nosh for that special dinner party!
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