Cheese roulade

Name: Cheese roulade
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 stem(s) Dill; 1 collar Parsley; 6 Egg Yolk; 2 TABLESPOONS Flour; 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 Protein; baking paper; 100 g Emmental cheese; 100 g Appenzeller cheese; 2 Eggs; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Rosemary stalk; 1/2 bunch Parsley; 1 medium onion; 4 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 1 glass (400 ml) Vegetable stock; 100 g Whipped cream; 7-10 Tbsp a few squirts of lemon juice; 500 g Carrots; 3 Tomatoes; 7-10 Tbsp fresh herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 stem(s) Dill
1 collar Parsley
6 Egg Yolk
2 TABLESPOONS Flour
2 TABLESPOONS Breadcrumbs
1 TABLESPOON grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 Protein
baking paper
100 g Emmental cheese
100 g Appenzeller cheese
2 Eggs
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Rosemary stalk
1/2 bunch Parsley
1 medium onion
4 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
1 glass (400 ml) Vegetable stock
100 g Whipped cream
7-10 Tbsp a few squirts of lemon juice
500 g Carrots
3 Tomatoes
7-10 Tbsp fresh herbs

Directions

1
For the dough, wash the herbs and cut finely. Mix egg yolk, flour, breadcrumbs, parmesan and herbs. Season with salt, pepper and nutmeg. Beat the egg whites until stiff and fold into the mixture. Spread evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. In the meantime, grate cheese for the filling.
2
Mix with eggs and flour. Also season with salt, pepper and nutmeg. Turn the dough onto a damp kitchen towel, remove baking paper. Spread the filling on the pastry base. Roll up firmly from the wide side with the help of the kitchen towel. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for another 15 minutes. In the meantime, wash and chop the herbs for the sauce. Peel and finely chop the onion. Heat 3 tablespoons of fat. Sauté the onion, dust with flour and sauté. Add stock and cream while stirring constantly and bring to the boil. Stir in herbs and season with salt, pepper and lemon juice. Clean, peel and finely dice the carrots. Blanch briefly in boiling salted water and drain.
3
Peel and finely chop the onion. Heat 3 tablespoons of fat. Sauté the onion, dust with flour and sauté. Add stock and cream while stirring constantly and bring to the boil. Stir in herbs and season with salt, pepper and lemon juice. Clean, peel and finely dice the carrots. Blanch briefly in boiling salted water and drain. Wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Heat the remaining fat. Toss tomatoes and carrots in it. Cut cheese roulade into slices. Serve with the sauce and vegetables. Serve garnished with fresh herbs as desired
4
Wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Heat the remaining fat. Toss tomatoes and carrots in it. Cut cheese roulade into slices. Serve with the sauce and vegetables. Serve garnished with fresh herbs as desired