Basil roulade with goat's cheese and sun-blushed tomatoes
本文來自：☆夜玥論壇ק★http://ds-hk.net★ 轉帖請註明出處！ 發貼者：
伊洛艾爾法克斯 您是第1017個瀏覽者
Ingredients
, B7 Y& q- i) j) i0 F最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源; C3 F& ^* p; v2 u! ^ ^$ S+ d
65g butter, plus extra for greasing
# b% I( \; g, E* P: X+ S; H最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區100g plain flour
4 w: h7 h% A& v+ _9 E* f( Gds-hk.net425ml milk, warmedbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源( F3 [0 P" x. T" z. Q5 |5 Z
7 eggs, separated
) n" F: u$ s( {/ D* t3 }ds-hk.netBig handful of roughly chopped fresh basil leaves最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區9 N% K8 a& [ [9 `% W
75g freshly grated parmesanbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源+ W" O' L$ X# x- J& D
Salt and freshly ground black pepper0 p/ y+ ^( l. l3 s' r
Watercress, to serve
- b f# c( V/ z+ C, ?4 e4 N☆夜玥論壇קds-hk.net* |' g- t3 z2 g0 {) H; ~
For the filling: |, X4 i/ C% Z6 h6 d3 V/ e
最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區$ n7 G' {: Q! i7 P
250g ricotta☆夜玥論壇ק' p& g: _5 L) T0 S. ^
100g goat’s cheese, crumbled最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區( H' A- L) H+ U! {' a
Big handful of fresh basil leaves
4 p5 Y j% s4 B* B& i1 ]! bbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源Sprinkle of sun-blushed tomatoesbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源" L5 o3 f. }! k! d
ds-hk.net1 M Q) ?2 p' ^7 C8 C1 a
For the beetroot caviar
) C8 H$ E( R$ eds-hk.net☆夜玥論壇ק, ^; @3 `3 G1 S3 _' M, g
25ml olive oil☆夜玥論壇ק: ]% U: A- ?7 {. u5 ~( \0 c$ y& V0 l
2 shallots, finely choppedds-hk.net0 E( j" n5 i$ P4 u% m8 z' \. m9 `
1 garlic clove, crushed
8 G- ^4 P- f5 P- D最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區4 lime leaves, shreddedds-hk.net6 i+ u% Q) t6 f* |, p5 i
6 cooked beetroots, peeled and choppedbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源$ ~$ }) |$ _5 Y' e. e; I
Method9 v" F S& f$ K+ N6 i( }+ _' l
/ R$ f: R# J% _ B- _! c
First make the roulade. Melt the butter in a pan and stir in the flour to make a roux. Cook for 3 minutes, then add the milk, a little at a time, and stir until thickened. Season well, then stir in the egg yolks. Take off the heat and leave to cool.
& _. h9 L8 ?( }0 i5 r* s% o' zbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源
+ l! R; E( j" p4 {7 i* G☆夜玥論壇קBeat the egg whites until stiff and gently and carefully fold into the cooled mixture, keeping in as much air as possible. Then gently fold in the basil.bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源2 p9 J( Z) W' Y# ~
1 H. `' `, z& G" l3 {☆夜玥論壇קPreheat the oven to 200oC/gas mark 6. Grease and line a 38 x 25cm baking tray. Spread the mixture onto the tray, top with the parmesan and cook for 15 minutes until springy and risen. Turn out onto a piece of greaseproof paper, carefully remove the lining paper and leave to cool.
" J& S6 v- d% t7 f w! S/ ^2 O9 N最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區ds-hk.net* h' v) o$ P% s, ?: P# x% d& r
To make the filling, season the ricotta and spread some on the cooled roulade base, leaving a gap at each end, then sprinkle on the goat’s cheese, basil and tomatoes. Roll the roulade up from one long side, then wrap in greaseproof paper and foil and chill overnight.
3 B' M! V- ~. h" C' ^1 |" g/ G1 Jbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源
) w# Y8 k. I& U4 z2 jds-hk.netWhen ready to serve, preheat the oven to 200oC/gas mark 6. Slice the roulade allowing two wedges per person, and heat in the oven for about 10 minutes. Finish off under a hot grill to crisp slightly then transfer to a serving plate with some watercress.bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源3 J/ \, U6 S; f. w) c% H' ]0 ^
☆夜玥論壇ק8 J: r: H* ?. W: N7 j4 r! A- I
Meanwhile, make the beetroot caviar. Heat the oil in a pan and fry the shallots, garlic and lime leaves until soft, then add the beetroots and warm through. Put into a food processor and pulse until broken down but still a little chunky. Serve with the roulade.
