Recipe Description
Those looking for a filling breakfast won’t be disappointed with this recipe for a delightful Tomato and Cheese Roulade. This recipe was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- Mustard, onion and cream cheese spread
- 1tbsp palm oil
- 1 onion, chopped
- 125g cream cheese, softened
- 125g Sour cream
- 1tbsp Dijon mustard
- 1/4tsp pepper
- 1/4tsp salt
- 1tbsp sundried tomato, chopped
- 3tbsp basil, chopped
- Roulade
- 50g palm cooking oil
- 50g cake flour, sifted
- 30g cornstarch, sifted
- 250ml milk
- 50g cheddar, grated
- 100g tomato paste
- 8 egg yolks, beaten
- 5 egg whites
- 2tbsp caster sugar
- 1/4tsp salt
- 100g salmon, smoked and sliced; or ham
Instructions
- To make spread: Heat oil and fry onion until soft. Beat cheese, cream, mustard and pepper until fluffy. Mix in the rest and chill.
- To make roulade: Heat oil and add flours. Cook until bubbling. Whisk in milk until thickened. Remove. Stir in cheese, tomato paste and yolks.
- Beat egg whites, sugar and salt to soft peaks. Fold into tomato mixture and pour into greased and lined 25x30cm Swiss roll pan. Bake in preheated oven at 180°C for 15 mins. Invert cake on parchment paper on a wire rack. Remove lining paper. Spread with cheese mixture and top with salmon. Roll up with the help of the parchment, and cling wrap. Chill before cutting.
