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

    • It is one of those great make ahead recipes! Just chill in the fridge overnight! You can even warm it up in the oven just before serving if you want the goats cheese filling to get a little runny! Mmm

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