Herby cheese roulade

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1. 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.
2. 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.
3. 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.
4. 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.

To reheat

Fill with the garlicky greens and roll up. Wrap tightly in greaseproof paper, then foil to help hold its shape. Lift onto a baking sheet, then cook for 15 mins at 190C/fan 170C/gas 5. Discard the foil and paper, then serve immediately.

Per serving

297 kcalories, protein 13g, carbohydrate 10g, fat 23 g, saturated fat 12g, fibre 2g, salt 0.81 g

Latest comments and suggestions

• Hannaf's

  28 January 2008

  Hannaf's rated and commented on this recipe

  

  Yummy yummy. This made the perfect veggie substitute for the turkey on Christmas Day. It is light and easy to make as long as you remember the egg whites ( though as i discovered it works just as well without!!!)

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• xxpippaxx

  24 June 2008

  xxpippaxx rated and commented on this recipe

  

  Very nice, we found it a little fiddly, but definately worth it

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Ingredients

FOR THE ROULADE

• vegetable oil , for greasing
• 50g butter
• 3 garlic cloves, crushed
• 50g plain flour
• 300ml milk
• 75g vegetarian parmesan -style cheese, finely grated
• 4 medium eggs , separated
• 15g pack flatleaf parsley , chopped

FOR THE FILLING

• 1 tbsp olive oil
• 25g butter
• 225g spring greens , shredded
• 1 garlic clove , crushed

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook 25 mins

Vegetarian

Ingredients

FOR THE ROULADE

• vegetable oil , for greasing
• 50g butter
• 3 garlic cloves, crushed
• 50g plain flour
• 300ml milk
• 75g vegetarian parmesan -style cheese, finely grated
• 4 medium eggs , separated
• 15g pack flatleaf parsley , chopped

FOR THE FILLING

• 1 tbsp olive oil
• 25g butter
• 225g spring greens , shredded
• 1 garlic clove , crushed

Per serving

297 kcalories, protein 13g, carbohydrate 10g, fat 23 g, saturated fat 12g, fibre 2g, salt 0.81 g

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