Special broccoli roulade

By admin
02 October 2012

Thanks to Chantelle Liebenberg for sending us her yummy broccoli recipe!

Serve as a light meal or part of a tea table.

Preparation time: 15 min

Cooking time: 35 min

Serves 4-6

ROULADE

60 ml (¼ c) butter

180 ml (¾ c) cake flour

500 ml (2 c) milk

2 ml (½ t) salt

4 eggs, separated

250 ml (1 c) Cheddar cheese, grated

250 g broccoli, chopped finely

FILLING

30 ml (2 T) oil for frying

1 onion, chopped

250 g mushrooms, wiped clean and chopped

4 stems of chives, finely chopped

100 g bacon, fried and finely chopped

20 ml (4 t) fresh parsley, finely chopped

125 ml (½ c) sweet chilli sauce

60 ml (¼ c) thick cream

100 g (1 wheel) feta cheese, crumbled

Preheat the oven to 180 °C.

Spray a Swiss roll tin with nonstick spray and line it with baking paper.

ROULADE

Prepare a white sauce with the butter, flour, milk and salt and set aside to cool.

Beat egg yolks well and stir with the cheese and broccoli into the white sauce mixture.

Beat the egg white until stiff and fold into the white sauce mixture.

Spread the mixture evenly in the tin and bake for 30-35 minutes.

FILLING

Meanwhile heat the oil in a pan and sauté the onion, mushrooms and chives until the onion is soft.

Drain, spoon into a mixing bowl and mix with all the other filling ingredients.

FINISHING

Turn out the roulade onto a clean drying-up cloth covered with baking paper and roll up, cloth and all. Allow to cool.

Unroll, remove cloth, spread evenly with the filling and roll up again.

Place on a serving platter and decorate with parsley sprigs.

- Prepared by Carmen Hendricks

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