Roulade with biltong and avocado
FOOD
#179
Serves 6
Preparation time 20 minutes Baking time 25 minutes
You need
• ½ cup butter
• ½ cup cake flour
• 2 cups milk
• salt and pepper, to taste
• 1 tablespoon chopped chives (optional)
• 4 extra-large eggs, separated
• 1 tub (230 g) biltong-flavoured cottage cheese
• 1 big, ripe avocado, sliced and drizzled with lemon juice
• 1 cup moist sliced biltong
• 200g mushrooms, thinly sliced and fried
• handful of baby spinach or rocket leaves
• 2 tablespoons crispy fried onions
Here’s how
1 Preheat the oven to 170° C. Line a small baking sheet (35 cm x 25 cm) with baking paper and grease it with cooking spray. Melt the butter in a pot and whisk in the flour until smooth. Whisk in the milk little by little over a medium heat until the mixture thickens. Season with salt and pepper. Remove the pot from the heat and set aside to cool.
2 Add the chives and egg yolks to the batter. Using an electric mixer, beat the egg whites in a separate bowl until stiff peaks form. Carefully fold spoonfuls of the egg white into the batter. Use a thin metal spoon or spatula to retain as much air in the batter as possible. Transfer the batter to the baking sheet and even it out. Bake for 25 minutes or until light brown and cooked through. Unmould the roulade on a cooling rack and let it cool down a little. Peel off the baking paper.
3 Spread the cottage cheese over one side of the roulade. Arrange slices of avo on top and scatter over the biltong, mushrooms, spinach and crispy onion flakes.
4 Roll up the roulade with the filling inside, like a Swiss roll. Put the roll on a plate with the seam