SAVOURY CHEESE ROULADE
A light and delicious egg dish that makes a great lunch
Provided by Angela Coleby
Categories Lunch Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 190C/375F degrees
- Grease and line a long baking tin with parchment paper.
- Beat the egg whites until stiff peaks form.
- In another bowl, place the egg yolks, butter, Parmesan and Cheddar and mix well.
- Add the baking powder, salt, pepper, garlic powder, baking powder and coconut flour. Stir until combined.
- Add the almond milk, parsley and chives and blend into almost a dough.
- Fold in the egg whites and gently mix until combined.
- Pour into the baking tin, smooth evenly and bake for 12-15 minutes until golden and firm.
- Whilst this is cooking, prepare the filling.
- Heat the olive oil in a frying pan.
- Add the spinach and spring onion and gently cook for 3-5 minutes until the spinach is wilted.
- Remove from the heat and add the feta cheese. Season to taste with salt and pepper. I sometimes add a pinch of nutmeg.
- Remove the roulade from the oven, loosen the sides of the tin gently, then turn out the roulade onto a large piece of parchment paper. This will be used for rolling.
- Remove the parchment paper from the top of the roulade.
- Spread the spinach filling evenly over the roulade.
- Using the edges of the bottom parchment paper, gently yet firmly, roll the roulade from the smaller edge.
- Slice, eat and enjoy!
Nutrition Facts : ServingSize 1 Slice, Calories 171 kcal, Carbohydrate 3.8 g, Protein 9 g, Fat 14 g, Fiber 1.3 g
HERBY CHEESE ROULADE
This impressive dish can be made up to 12 hours ahead
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 45m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 297 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.81 milligram of sodium
NANA'S ITALIAN ROULADE
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.
SAVORY ROULADE
Provided by Marian Burros
Categories dinner, appetizer
Time 40m
Yield 10 one-inch slices
Number Of Ingredients 11
Steps:
- Stir egg yolks into bechamel, one at a time to incorporate. Season with salt, pepper and nutmeg.
- Beat whites with pinch of salt and cream of tartar to soft peak stage. Fold carefully into bechamel base, until egg white is completely incorporated.
- Grease a 10-by-15-inch jellyroll pan; line with wax paper and grease the paper. Sprinkle with 1/4 cup bread crumbs. Spread roulade base evenly in prepared baking pan.
- Bake at 425 degrees for 12 to 15 minutes or until lightly browned and puffed. Cool slightly, then spread with 1/4 cup bread crumbs and invert onto the back of another baking pan. Remove wax paper and allow to cool while preparing the filling.
- Mix shallots with watercress. Mix in fish, lemon juice and mayonnaise. Spread over roulade within one inch of the border. Roll roulade in the jellyroll fashion. Lift with spatula onto serving platter.
- Refrigerate, if desired. To serve return to room temperature.
Nutrition Facts : @context http, Calories 734, UnsaturatedFat 31 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 23 grams, Sodium 2288 milligrams, Sugar 18 grams, TransFat 1 gram
CHEESEBURGER ROULADES
Provided by Robert Irvine : Food Network
Time 1h13m
Yield about 35 to 40 slices
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Heat a deep saute pan over medium heat. Add the oil and allow to heat. Add the beef and pork to the oil, stirring to cook until browned, 6 to 8 minutes. Then add the tomato, garlic, parsley, salt, and pepper, and reduce the heat to low and cook for additional 3 to 4 minutes. Remove from the heat. Carefully strain into a bowl. Transfer the meat mixture to a clean bowl. Allow the mixture to cool for 5 minutes. (Mixture must be cool before adding to the pastry.) While the mixture cools, roll out the puff pastry.
- For the roulade: Sprinkle some flour on your counter or cutting board. Lay the sheet of pastry over the flour. With a rolling pin, roll the pastry out from the center, from the top to the bottom, and then out to the sides to make it a large rectangle, about 1 1/2 times the original size.
- Stir the egg yolks and breadcrumbs into the cooled meat mixture, stirring in well.
- Place half the cooled meat mixture onto the bottom third of the pastry sheet, keeping the bottom 2 inches empty. Top with half the Cheddar and goat cheeses and roll tightly. Using a pastry brush, brush the top of the pastry with a light coating of whisked egg whites. Sprinkle with salt, pepper, and half the Parmesan. Repeat with the second piece of pastry.
- Place the roulades on a sheet pan covered with parchment. Bake in the oven until golden brown, 16 to 20 minutes. Remove from the oven and let rest for 5 minutes.
- For the sauce: In a small bowl, stir the chopped onion and ketchup together.
- To serve: Slice the roulades into thin rounds and serve warm with a dollop of sauce on each slice.
- Chef's Notes
- Keep the puff pastry in the fridge until you're ready to use it. If the pastry gets too warm and soft while you're rolling it out, just chill it for a minute before proceeding.
- Make sure that the meat mixture is cooled before adding to the pastry.
ZUCCHINI & CHEESE ROULADES
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like-I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. -April McKinney, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first 9 ingredients., Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side., Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.
Nutrition Facts : Calories 24 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 58mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SAVOURY CHEESE - TRADITIONAL BRITISH SANDWICH FILLER
This is a gorgeous, mellow sandwich filler I have discovered in Britain and got absolutely hooked on! It's a very savoury and cheesy filling with a lovely melt-in-the-mouth texture which makes it the ultimate comfort food. Attention - some people my find this quite smelly, but it's worth it!
Provided by tamed_tigress
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- mix the cheeses in a bowl.
- add mayonnaise to desired creamyness (don`t be too skimpy, though!).
- Add pepper and salt, finely diced spring onion and finely diced onion in quantities that suit you.
- TIPS:
- You may omit the Red Leicester and Mozzarella Cheese and use only Cheddar or similarly strong cheese.
- This tastes best if made the day before and not served straight from the fridge.
- Can be used as filler for sandwiches and baked potato (traditional), but is also gorgeous as a dip for vegetable crudities.
CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.
I made this for Valentines Dinner and it was a big hit. I saw some of this recipe on a foodnetwork show(not sure which one) I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs,to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting. It worked really well. The chicken came out moist and juicy, and full of flavour.
Provided by C.C619
Categories Chicken Breast
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.
- Put the chicken on top of a piece of cling film, and season each breast with salt, black pepper, and garlic powder. Then cover with another piece of cling film and pound chicken till it flattens out (not too much it is easy to overdo this) and the seasoning is embedded in the meat.
- Take each breast and layer it with the spinach leaves first then the feta and the red pepper.
- Fold in the sides of each breast and roll up and secure with tooth picks.
- Cover with cling film and chill for at least 2 hours.
- Preheat oven to 325°F .
- In a large dish big enough to dip the chicken in beat the eggs.
- Next to the eggs, use another dish about the same size and combine bread crumbs and garlic dip mix.
- Put the oil in a skillet and allow to get hot.
- While the oil is heating, take the chicken and first dip into the egg till coated and then into the bread crumbs, making sure all surfaces are covered.
- When the oil is hot add the chicken to the skillet, one at a time, and turn using tongs, when each side has become lightly browned. Then place on a baking sheet. Repeat with each breast.
- When all the chicken has been browned, place baking sheet, and roast for about 25 minutes or till the internal temperature is 170°F or juices run clear.
- Enjoy.
Nutrition Facts : Calories 366.3, Fat 11.9, SaturatedFat 6, Cholesterol 200.9, Sodium 1047, Carbohydrate 23.6, Fiber 2.1, Sugar 3.5, Protein 39.2
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