Articles & Recipes
Vegetable Cheese Roulade
Ingredients
Roulade
2 tabsp mono/polyunsaturated margarine (40grams)
4 tabsp flour (40grams)
2 tabsp fresh basil or 2 tsp dried
1/4 tsp dry mustard
1/4 tsp saffron or ½ tsp turmeric
4 eggs separated (176 grams)
1 cup non fat milk (250ml)
Filling
1 cup finely chopped green beans (96 grams)
1 cup grated carrot (110 grams)
Cheese Sauce
1-1/2 cups non fat milk (375ml)
1 tsp chicken stock powder (2.5grams)
1 tabsp mono/polyunsaturated margarine (20grams)
2 tabsp plain white flour (20grams)
1/2 cup grated less than 10% fat cheese (60grams)
Method
· Melt margarine on stove top or in microwave.
· Stir in flour, basil, mustard, saffron or turmeric to form a smooth paste.
· Slowly add milk whilst stirring.
· Cook and stir over low heat until smooth.
· Remove from heat and beat in egg yolks one at a time.
· Beat egg whites until stiff but not dry.
· Fold egg whites into sauce mixture.
· Grease or line a swiss roll sized tray with baking paper.
· Spread mixture evenly.
· Bake at 2000C for 12 minutes or until lightly browned. DO NOT OVER COOK
· Turn out onto a rack which is covered with a clean tea towel.
· In the mean time microwave or steam chopped beans and carrots.
· Prepare sauce by mixing stock powder into milk and heat in a saucepan until hot.
· Melt margarine in a heavy based saucepan and stir in flour to form a smooth paste.
· Slowly add milk while continuing to stir.
· Stir and cook until thick and smooth, about 3 to 5 minutes.
· Stir in cheese, cook for 30 seconds longer and remove.
· Mix 1/2 cup of Cheese Sauce into cooked vegetables and reserve the rest.
· Spread roulade with vegetable cheese filling, roll up and keep warm to serve.
· Serve sliced with cheese sauce.
Serves : 4
Nutrients per Serve :
KJ 1392, Calories 336, Fat(grams) 17.4, Fibre (grams) 3
Note
Vegetarian