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Soups and Starters Recipes -
Courgette Roulade
Recipe
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Soups and Starters
Recipes
- Courgette Roulade Recipe
Ingredients
Serve
6
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25 g/1 oz butter or margarine, plus extra for
greasing
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500 g/1 lb courgettes, grated
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4 eggs, separated
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1 teaspoon chopped savory
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1 tablespoon chopped parsley
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2 tablespoons grated Parmesan cheese
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salt and pepper
Filling:
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2 tablespoons vegetable oil
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1 onion, chopped
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175 g/6 oz mushrooms, sliced
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1 tablespoon whole meal
flour
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125 ml/4 fl oz milk
Method:
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Grease a 30 x 20
cm/12 x 8 inch Swiss roll tin and line with grease proof paper.
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Melt the margarine in a frying pan. Add the courgettes
and fry, stirring occasionally, for 7 minutes. Place the courgettes in a
bowl with the egg yolks, herbs and salt and pepper
to taste and mix well.
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Whisk the egg whites until fairly
stiff, fold 2 tablespoons into the courgette mixture to
lighten it, then carefully fold in the rest, taking care
not to knock out the air.
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Turn the mixture into the prepared tin and spread
evenly. Cook in a preheated oven, 200°C (400°F), Gas
Mark 6, for 10-15 minutes until golden and risen.
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Meanwhile, prepare the
filling. Heat the oil in a saucepan. Add the onion and
fry over a low heat for 3 minutes until softened. Add
the mushrooms and fry for 3 minutes.
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Stir in the flour,
then gradually stir in the milk. Season to taste with
salt and pepper and simmer for 3 minutes.
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Sprinkle the Parmesan cheese on a sheet of grease proof
paper. Turn the roulade out on to the paper and peel off
the lining paper. Spread with the filling and roll up
like a Swiss roll.
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