Cheese and Chard Roulade
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Cheese and Chard Roulade
Print Recipe
Instructions
  1. Pre-heat oven 190°C and line a Swiss roll tin with baking parchment.
  2. Rinse greens in a colander.
  3. Melt butter in pan and wilt greens over a medium heat. Season and chop roughly – snipping with scissors in the pan works well.
  4. Remove from heat to cool. Blend in yoghurt, egg yolks and grated cheese.
  5. Whisk whites to soft peaks and fold into mixture. Spoon gently into the prepared tin.
  6. Bake for 10 minutes or so until golden, well risen and set.
  7. Lay out a sheet of parchment sprinkled with the almonds.
  8. Turn out cooked roulade onto almonds. Spread with filling and roll immediately.
  9. Keep warm or warm through later, loosely wrapped in tin foil.
  10. Serves 6-8 depending on portions.
Recipe Notes

 

Blackthorn Scottish Sea Salt, produced in Ayr using pure west coast sea water and a Graduation Thorn Tower

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