Savory blue cheese and ham roulade

Name: Savory blue cheese and ham roulade
Ingredients: 4 eggs; 1 pinch salt; 100 g sour cream; 1 pinch black pepper; 80 g flour; 1 level teaspoon saffron baking powder; 20 g cornstarch; 30 g fresh parsley; 200 g sour cream; 250 g fresh cottage cheese; 70 g blue cheese; 1/4 teaspoon mustard; 25 g fresh herbs (dill and parsley); 1 pinch salt; 1 pinch black pepper; 4 slices ham or bacon

Appetizers - Savory blue cheese and ham roulade by Luiza C. - Recipia

This savory blue cheese and ham roulade has a thin egg sponge that bakes in 10 minutes and stays flexible enough to roll. It’s a Christmas appetizer with a green parsley sponge and a creamy cottage cheese and blue cheese filling; the slices show off the green spiral. Prep: 25 minutes. Cook: 10 minutes. Rest: 1 hour and 20 minutes. Total time: 1 hour and 55 minutes. Servings: 6. About 320 kcal and 18 g protein per serving.

Ingredients

For the roulade

4 eggs
1 pinch salt
100 g sour cream
1 pinch black pepper
80 g flour
1 level teaspoon saffron baking powder
20 g cornstarch
30 g fresh parsley

For the filling

200 g sour cream
250 g fresh cottage cheese
70 g blue cheese
1/4 teaspoon mustard
25 g fresh herbs (dill and parsley)
1 pinch salt
1 pinch black pepper
4 slices ham or bacon

Preparation

1. Heat the oven to 180°C. Chop the parsley leaves. 2. Separate the eggs. Beat the egg whites with a pinch of salt using a mixer on medium speed. Mix the yolks with 100 g sour cream and a pinch of pepper, then fold in the flour mixed with the baking powder and cornstarch. Gently fold this mixture into the egg whites. 3. Spread the batter in a baking-paper-lined pan and sprinkle the 30 g of parsley over the top. Bake for 10 minutes, until the surface is lightly browned. 4. Turn the sponge out onto a clean sheet of baking paper or a kitchen towel and roll it up with the paper. Leave it rolled for 5 minutes, then unroll it and let it cool for 15 minutes. 5. Mix 200 g sour cream with the cottage cheese, blue cheese, mustard and 25 g chopped herbs. Add a pinch of salt and a pinch of pepper. 6. Spread the filling over the sponge, in a thinner layer toward the edges. Arrange the ham or bacon slices on top and roll the sponge up lengthwise. 7. Cover the roulade and refrigerate for an hour. Slice before serving.

Notes

Serve the slices with a crisp green salad. You can use bacon instead of ham; the roulade contains gluten, dairy and eggs. If the cottage cheese releases whey, drain it well before mixing so the filling doesn’t get too soft. Blue cheese varies a lot in saltiness, so taste the filling before adding more salt. I cut the slices about a finger’s width thick and arrange them spiral-side up. I make it a few hours before the meal and keep it covered in the fridge; it keeps for up to 3 days.