Monday, April 30, 2012
Saturday, April 14, 2012
TRY AGAIN DIFFERENTLY -FLUFFY PUFFY EGG ROULADE WITH SPINACH AND SUN-DRIED TOMATO PESTO
I've been thinking about making a souffle roulade for a while and when I saw this cake recipe based on the oopsie roll recipe I found on Your Lighter Side I thought I'd try to make a low carb version. I think it's going to work but since I have a fridge full of my 'not quite right' experiment it could be a few weeks before I get it how I want it.
Filling
2 or 3 handfuls of baby spinach. More if desired
135gm Mediterranean Chunky Dip, sundried tomato with parmesan and cashew
8 eggs
1/2 teaspoon cream of tartar
1 250gm carton of cream cheese
1 teaspoon LSA (optional)
1 teaspoon ground almonds (optional)
tablespoon finely chopped fresh parsley and thyme (optional)
good pinch salt
Prepare a suitable tin. I took the grill rack out of a grill pan about 00cm x 00cm and lined it with baking paper without buttering or spraying with oil the pan or the paper. It DID NOT to work well. Next time .... grease pan base. Do not use paper. A larger pan might work better as this came out more than 2 cm thick. Hard to roll.
Turn the oven to bake, 150'C
Wilt the spinach in a small knob of butter, pinch salt and ground pepper. Do not over cook. this is only to make it soft enough to stay in place when you roll and slice the roulade.
Set to one side.
Carefully separate the eggs, whites into the largest bowl. I separate each white into a cup before adding to the bowl as I don't want any mistakes like getting yolk into the whites when I crack the last egg..
Add the cream of tartar to the whites
Add the cream cheese, LSA, ground almonds, finely chopped herbs and salt to the egg yolks
Beat the egg whites until light and fluffy. somewhere around the soft peak almost firm peak stage.
Use the same beater to beat the mixture in the bowl of yolks. Watch out. This can go everywhere if you haven't broken up the cream cheese first.
When the mixture is fairly even, small lumps of cream cheese will not spoil the finished product, pour about one third into the whites and gently fold in. Do this two more times until all the mixture is together and fairly evenly mixed.
Pour the mixture into a prepared shallow cake tin. A slice tin works well.
Bake for 30 minutes.
Rest on the bench for 15-20 minutes covered with a damp towel. This may not be necessary. Just give it 5-10 minutes to cool before the next stage.
Now comes the tricky bit.
Make sure the roulade is going to come loose from your pan. Cover with a clean towel and invert laying on the counter and lifting the tray off roulade.
Arrange filling. Roll up like a Swiss Roll from the short end and slice into serving size pieces. Suitable for 4 large servings which are very filling.
Spread a clean towel on the bench and sprinkle lightly with a mixture of finely chopped herbs and LSA. Make sure your herbs a dry before you chop them. The base to sprinkle on to may not be necessary as my "roll" did not stick to the tea towel.
Leave for about 20 minutes. Unroll roulade gently. May not be necessary.
Spread with a tub of your favourite pesto. I am having a love affair with sun-dried tomato, parmesan and cashew pesto. Cover with the wilted spinach as evenly as possible.
Epic fail. My roulade seemed to be too thick to roll although had I left it a little longer to cool I might have been able to roll it from the shortest side. It certainly wasn't going to work from the long side.
I ended up eating this first effort by spreading my pesto over the whole eggy slab. I cut it in quarters and made 4 sponge squares. Then I cut each piece in half again and put three quarters on a plate in the fridge covered with glad wrap.
The spinach needs to be prepared before starting or if you are sure it's a quick finning, while the roulade is cooking.
Re roll and hey presto you have a beautiful savoury roulade. The filling I used came to about 22 gm carb in the whole recipe. The egg and cheese part = 20 gm carbs. Divide into 4 servings. Each serving = 11 gm carb.
I see no reason why other fillings will not work.
Flaked fish, spinach and grated cheese, mushroom and onion, salsa, any mixture of savoury flavours you can turn into a thin layer inside a roulade.
Comment. This is very eggy. It needs, in my opinion, a lot of seasoning including pepper. Maybe a little more heat and acid such as a squeeze of lemon juice and a little zest. Clearly it has a long way to go to be just right.
Filling
2 or 3 handfuls of baby spinach. More if desired
135gm Mediterranean Chunky Dip, sundried tomato with parmesan and cashew
8 eggs
1/2 teaspoon cream of tartar
1 250gm carton of cream cheese
1 teaspoon LSA (optional)
1 teaspoon ground almonds (optional)
tablespoon finely chopped fresh parsley and thyme (optional)
good pinch salt
Prepare a suitable tin. I took the grill rack out of a grill pan about 00cm x 00cm and lined it with baking paper without buttering or spraying with oil the pan or the paper. It DID NOT to work well. Next time .... grease pan base. Do not use paper. A larger pan might work better as this came out more than 2 cm thick. Hard to roll.
Turn the oven to bake, 150'C
Wilt the spinach in a small knob of butter, pinch salt and ground pepper. Do not over cook. this is only to make it soft enough to stay in place when you roll and slice the roulade.
Set to one side.
Carefully separate the eggs, whites into the largest bowl. I separate each white into a cup before adding to the bowl as I don't want any mistakes like getting yolk into the whites when I crack the last egg..
Add the cream of tartar to the whites
Add the cream cheese, LSA, ground almonds, finely chopped herbs and salt to the egg yolks
Beat the egg whites until light and fluffy. somewhere around the soft peak almost firm peak stage.
Use the same beater to beat the mixture in the bowl of yolks. Watch out. This can go everywhere if you haven't broken up the cream cheese first.
When the mixture is fairly even, small lumps of cream cheese will not spoil the finished product, pour about one third into the whites and gently fold in. Do this two more times until all the mixture is together and fairly evenly mixed.
Pour the mixture into a prepared shallow cake tin. A slice tin works well.
Bake for 30 minutes.
Rest on the bench for 15-20 minutes covered with a damp towel. This may not be necessary. Just give it 5-10 minutes to cool before the next stage.
Now comes the tricky bit.
Make sure the roulade is going to come loose from your pan. Cover with a clean towel and invert laying on the counter and lifting the tray off roulade.
Arrange filling. Roll up like a Swiss Roll from the short end and slice into serving size pieces. Suitable for 4 large servings which are very filling.
Spread a clean towel on the bench and sprinkle lightly with a mixture of finely chopped herbs and LSA. Make sure your herbs a dry before you chop them. The base to sprinkle on to may not be necessary as my "roll" did not stick to the tea towel.
Leave for about 20 minutes. Unroll roulade gently. May not be necessary.
Spread with a tub of your favourite pesto. I am having a love affair with sun-dried tomato, parmesan and cashew pesto. Cover with the wilted spinach as evenly as possible.
Epic fail. My roulade seemed to be too thick to roll although had I left it a little longer to cool I might have been able to roll it from the shortest side. It certainly wasn't going to work from the long side.
I ended up eating this first effort by spreading my pesto over the whole eggy slab. I cut it in quarters and made 4 sponge squares. Then I cut each piece in half again and put three quarters on a plate in the fridge covered with glad wrap.
The spinach needs to be prepared before starting or if you are sure it's a quick finning, while the roulade is cooking.
Re roll and hey presto you have a beautiful savoury roulade. The filling I used came to about 22 gm carb in the whole recipe. The egg and cheese part = 20 gm carbs. Divide into 4 servings. Each serving = 11 gm carb.
I see no reason why other fillings will not work.
Flaked fish, spinach and grated cheese, mushroom and onion, salsa, any mixture of savoury flavours you can turn into a thin layer inside a roulade.
Comment. This is very eggy. It needs, in my opinion, a lot of seasoning including pepper. Maybe a little more heat and acid such as a squeeze of lemon juice and a little zest. Clearly it has a long way to go to be just right.
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