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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This is an adapted recipe - adapted from a recipe that showed up in my email. It sounds like it would be very pretty on a buffet - bridal shower perhaps? Ingredients:
3 tablespoons butter |
1/3 cup flour |
1 1/4 cups milk |
salt, to taste |
black pepper, freshly ground, to taste |
4 eggs |
1/2 cup gouda cheese, grated (mature) |
1/2 lb shrimp, cooked (either tiny pink or larger but finely chopped) |
1 teaspoon lemon juice |
1 pinch cayenne pepper |
3 ounces cream cheese |
1/2 cup greek yogurt |
1 tablespoon chives, minced |
1 teaspoon orange zest, grated |
1 lemon, paper thin slices |
Directions:
1. To make the roulade base: Grease the 8 x 10 inch baking sheet and line with greaseproof paper.
2. Preheat the oven to 390°F.
3. Melt the butter in a small pan, stir in the flour and cook for a few minutes. Add the milk and continue stirring; bring to the boil and cook until the mixture thickens.
4. Season with salt and pepper.
5. Transfer to a large bowl and cool slightly.
6. Separate the eggs.
7. Beating thoroughly, add the yolks to the sauce one at a time, then add the cheese.
8. Whisk the egg whites until stiff and fold them into the sauce.
9. Transfer the mixture to the prepared baking sheet spreading it evenly.
10. Bake for 25 minutes or until just golden brown.
11. Turn the cooked roulade base onto a second piece of greaseproof paper, peel off the bottom piece. Cover with clean kitchen towel.
12. Make the filling while the base is baking:
13. Mix the shrimps with the lemon juice and chilli pepper.
14. Beat the cream cheese with the umer, snip the chives and add with the orange zest.
15. Fold in the shrimps and season to taste.
16. Spread the shrimp mixture over the still warm roulade base.
17. Using the greaseproof paper as an aid, roll lengthwise.
18. Transfer to a long serving platter and slice.
19. Garnish with lemon slices.
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