Mar 2018
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  • Cheese Roulade with Pesto

    Cheese Roulade with Pesto


    Serves 6

    This cheese and egg roll is just a little more classy and easier to serve than the usual fried eggs. Serve it with salad greens dressed with Tuscan Vinaigrette. Delicious with the zig-zag bacon strips. Without the bacon it is ideal for a light lunch.


    1 x 400 ml Creamy Cheese Pasta Sauce
    6 extra large eggs
    1 T (15 ml) White Sauce Powder
    ½ cup (60 g) grated parmesan or pecorino cheese
    1 x 125 g Sun-dried Tomato Pesto or Basil Pesto


    Pre-heat the oven to 180°C.

    Line a 23 cm x 33 cm Swiss-roll pan with baking paper. Butter the paper.

    Pour the Creamy Cheese Pasta Sauce into a medium size mixing bowl. Separate the eggs carefully. The yolks must be stirred into the sauce and the whites kept separately in a clean medium mixing bowl (don't use a plastic bowl).

    Stir the White Sauce Powder into the sauce. Whisk the whites until stiff but not dry - the points of the peaks will just gently flop over when the beater is lifted. Gently fold the whites, in two batches, into the sauce using a spatula or metal spoon.

    Pour the mixture into the prepared Swiss-roll pan, spreading it evenly into the corners.Bake for 15 minutes until puffy and golden. In the meantime place a clean, slightly damp dish cloth on your work surface.

    Turn the roulade out onto the cloth and gently peel away the paper lining on the base. Spread the pesto lightly over the roulade and sprinkle the cheese over. Working quickly, roll up the roulade from the long side. Use the cloth to help you. Leave to rest for 10 minutes.



    1 punnet mixed salad greens
    ¼ cup (60 ml) Tuscan Tomato Vinaigrette
    handful of cherry tomatoes


    Slice roulade into 2 cm thick slices with a very sharp serrated knife. Toss the greens with the dressing. Serve with tomatoes.