Broccoli & Stilton Roulade
1 head broccoli (about 400g)
15 g butter unsalted
4 eggs separated
50 g Stilton or blue cheese
4 oz cream cheese softened, at room temp.
1/2 teaspoon salt
1/2 teaspoon pepper
Trim the broccoli into florets, place in a saucepan filled with water, bring to the boil, cover and simmer for 10-12 minutes until the broccoli is tender.
In a bowl, whisk the egg whites until stiff.
Pre-heat the oven to 200C/400F degrees.
Grease and line a rectangle baking tray with parchment paper.
Drain the water from the broccoli, add the butter and egg yolks and blend until smooth. (I used a hand blender). Season.
Fold in the egg whites and mix thoroughly.
Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden.
Remove from the oven and gently with a knife loosen the edges.
Place on top of a large piece of parchment paper and tap the tin for the roulade to come out.
Remove the parchment paper that was used to bake the roulade.
Mash the stilton and cream cheese together.
Spread the cheese mixture over the roulade.
Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
Remove the parchment paper and serve.
This broccoli roulade recipe is a creative way to serve eggs as a main dish. Delicious hot or cold it is a light yet satisfying dish. All this with 4 eggs and a head of broccoli too!
Tuesday, January 10, 2017 - 7:51am