Cheese Roulade with Walnuts
- 30g (2tbs) dairy free margarine or butter
- 30g (1/4 cup) wheat-free flour
- 200ml (3/4 cup) skimmed milk
- Salt and freshly ground black pepper (don't use salt on detox)
- Freshly grated nutmeg
- Pinch of cayenne pepper
- 4 large free-range eggs, separated
- 1 tablespoon of Dijon mustard
- 85g (3/4 cup) grated reduced-fat hard cheese
- 60g(1/2 cup) walnuts, very finely chopped, plus the same amount again for sprinkling on the non-stick paper
- 500g (2 cups) virtually fat-free fromage frais
- 425g (15 oz can) chopped parsley
- 33 x 23cm (13x9in) Swiss- roll/roulade tin (pan) lined with non-stick baking paper
- A large sheet of non-stick paper sprinkled with 60g (1/2cup) chopped walnuts, ready to turn the cooked roulade out immediately it comes out of the oven
- Preheat the oven to 200C/400F/Gas mark 6
- Melt the margarine or butter in a small saucepan, stir in the flour and cook for a minute before gradually incorporating the milk. Let the mixture come to the boil, stirring all the time and cook for a couple of minutes. Remove it from the heat and season with salt, pepper, nutmeg and cayenne. stir in the egg yolks , mustard, grated cheese and 60g (1/2 cup) of walnuts
- In a large bowl, whisk the egg whites until stiff and then fold them into the cheese mixture. Gently pour and scrape the mixture into the prepared tin (pan) and bake in the oven for about 10-15 minutes, or golden and firm to touch
- Sprinkle a sheet of non-stick baking paper with the remaining 60g(1/2 cup) walnuts and turn the roulade out on to it. The easiest way to do this is by flipping the roulade tin (pan) down on to the paper. Quickly peel the lining paper off the roulade and discard it. Cover with a clean cloth and leave to cool
- When cool, lift the cloth off the roulade and spread the roulade with the fromage frais. Now arrange the artichokes over the fromage frais, and sprinkle the parsley over the artichokes, season with a little salt and plenty of pepper and roll up the roulade. Using the paper to help you, pull the roulade over a little at a time until it is completely rolled up. keep it wrapped up securely in the paper and chill until needed
- Trim off the edges and serve the roulade cut into slices as an apperteizer or serve whole and nicely decorated for a main course.
'Antoinette Savill, the award-winning special-diets cookery writer, has created over 70 delicious recipes, free from culprit foods.
With them, you'll love every mouthful of the plan.'
"The great thing about Antoinette is that she is a cookery writer who you can confidently recommend."
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Published: Thorsons, 2009
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Published: Grub Street, 2009:
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