Basil, sun-dried tomato and goats cheese roulade – Bookalokal

I can’t actually describe how long I have been drooling over this recipe for… it appeared in the Delicious magazine a few months back (unfortunately the pages don’t indicate which issue it is from… and of course, they are torn out pages that I normally land up doing, so no front cover to check either… *oops* :))

“Which recipe?”, you may ask… the Basil, sun-dried tomato & Goats cheese roulade…. and what better event to make it for than for a Bookalokal dinner??? This was my 2nd hosting event for Bookalokal… so I really wanted to impress….

What do you think? Impressive enough???

Basil, sun-dried tomato & goats cheese roulade

roulade single plate

70g butter

100g plain flour, sifted

500ml milk

7 eggs

100g Parmesan

240g ricotta

120g soft goats cheese, crumbled

120g soured cream

75g sun-dried tomatoes, drained & roughly chopped

Basil leaves, chopped

75g Pesto to serve

roulade ingredients

  • melt butter in a pan over a medium to low heat
  • Add the flour and stir for 1-2minutes until smooth
  • add the milk and whisk gently until thickened
  • Add the egg yolks one at a time, beating well between each addition until combined.
  • Remove from heat and season well
  • In a clean bowl, use a hand mixer to whisk the egg whites with a pinch of salt until stiff peaks form
  • Fold one-third of the egg white mixture into the yolk mixture, then, with a metal spoon, using a figure of 8 motion, fold in the remaining egg whites
  • Spread the mixture into a greased & baking paper lined swiss roll tin
  • Sprinkle 25g Parmesan and bake for 15minutes at 200C or until roulade is golden and springs back when gently touched
  • roulade baking
  • Turn out onto a another sheet of baking paper to cool
  • roulade out the oven
  • Mix the Ricotta, goats cheese, soured cream and remaining parmesan in a bowl.
  • Season and spread mix over the roulade
  • roulade and cheese
  • Scatter with 3/4’s of tomatoes and handful of basil
  • roulade and filling
  • Using paper as a guide, roll up the roulade from the longest side, finishing seam-side down.
  • Wrap in cling film and chill for at least 4hours or overnight
  • Slice the roulade into 3-4cm thick slices

roulade sliced

roulade starters

4 thoughts on “Basil, sun-dried tomato and goats cheese roulade – Bookalokal

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