Roulade with cheese, mushrooms or meat filling
The quantities are for a square oven tray
100 g flour
100 ml vegetable oil
500 ml milk
1 tsp salt
one clean kitchen towel
300-400 g farmers cheese or quark or cottage cheese
100-200 g Feta cheese
1 bunch dill
1Stir the flour and the vegetable oil into a medium pan. It looks like lard, at room temperature. Add the boiling milk and stir on medium heat until it forms a ball in a center of the pan. It takes about 10 minutes. Separate the eggs. Beat the egg whites into a stiff foam.
2Set aside for 10 minute. After that add fold in the yolks, salt and egg whites. Grease the oven tray and dust it with flour or use baking paper. Spread the mixture into the tray. Bake for 15 minutes in a preheated oven - 150-170°C. Verify if it’s done.
3Mix the shredded Feta cheese with the farmers cheese and the chopped dill. Taste it and adjust it as you like.
4Roll the roulade in the damp cloth. Let it stay for 5 minutes. Unroll and put the filling in. Roll it back. If you like, you can spread some butter and shred some cheese.
•MUSHROOMS FILLING: 2 mushrooms tins, 1 onion, 1-2 eggs, parsley and/or dill, salt and pepper. Dice the onion and cook it in 1 tbsp oil and 1 tbsp water. Add the mushrooms, salt, pepper and some reserved juice form the can. Cook it for another 10 minutes. After the juice is evaporated add the eggs and cook until it’s done.
•MEAT FILLING: 500 g pork ground meat, 1 onion, 1-2 eggs, parsley and/or dill, salt and pepper. The same instructions like the mushrooms filling. Replace mushrooms with meat, and the reserved juice with water or soup.
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