Gruyère Roulade With Herbed Cheese Filling Recipes
HERBY CHEESE ROULADE
This impressive dish can be made up to 12 hours ahead
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.
- For the roulade, melt the butter in a large pan. Add the garlic and fry for 1 min. Add the flour and cook for 1 min, stirring constantly. Gradually beat in the milk. Bring to the boil, stirring constantly, until the sauce is thick and smooth. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce. Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.
- Meanwhile, heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic for 4-5 mins until tender. Season.
- Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper. Trim the crispy edges off the roulade. Use a slotted spoon to remove the spring greens from the garlicky butter, then spread over the roulade leaving a 2.5cm space at one short end uncovered. Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately, drizzled with any remaining garlicky butter.
Nutrition Facts : Calories 297 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.81 milligram of sodium
SALADE GRUYèRE DE COMTè POUR DEUX
Whether the following recipe is traditional French or more "French-inspired", that I do not know. "What is Salade Gruyère de Comtè, Alex?" Is that the correct answer? Please use quality ingredients in this salad recipe. Don't try to sneak in Velveeta, my friend. I have eyes on the back of my head. ;) From a local source. Info for Gruyère de Comtè from igourmet.com: Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comté (Comté, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Contributing to Comté's unique flavor, morning and evening milkings are mingled before the cheesemaking process. For transforming the milk into curds, the cheesemaker must only use natural ferments to receive the Comte seal. The wheels are aged for six months, resulting in a sweet and nutty masterpiece with less bite than its twin from Switzerland. Comté has a satiny, ivory-colored body and a scattering of holes the size of a hazlenut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, chunked or melted.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the vinaigrette ingredients together in a non-reactive bowl. Adjust seasoning if necessary. (You want a bright and slightly salty vinaigrette.).
- Marinate the carrots, eggs, shallot, green beans and Comtè cheese 15-20 minutes in the vinaigrette.
- Arrange the mesclun on two salad plates.
- Next, arrange the marinated vegetables on the greens.
- Drizzle remaining vinaigrette on top.
- Serve with crusty French bread.
Nutrition Facts : Calories 830.7, Fat 68.8, SaturatedFat 26.8, Cholesterol 312.3, Sodium 1628.5, Carbohydrate 12.9, Fiber 4.6, Sugar 3.7, Protein 42.1
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