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Brookdale watercress roulade

Recipe from: 11/17/1993 12:00:00 AM
Ingredients 7
Servings 5


  • 60
  • 85
    cake or all-purpose flour
  • 250
  • 4
    extra-large eggs, separated
  • 500
    chopped watercress
  • salt and milled black pepper
  • 250
    herb cottage cheese


Heat butter, add flour and stir to a paste. Add milk and stir until mixture thickens. Cool slightly. Beat in egg yolks and watercress, beating briskly. Whisk egg whites until soft peaks form, then fold into watercress mixture. Season. Cut out a double layer of greaseproof paper slightly larger than a Swiss roll pan and use to line pan. Brush lightly with oil or melted butter. Pour watercress mixture into prepared pan. Spread out evenly and bake at 190 ºC for 10 to 12 minutes or until top feels dry and springy to the touch. Turn roulade out onto a clean dish towel. Remove paper backing and trim roulade. Spread cottage cheese onto roulade and roll it up like a Swiss roll, using towel as a guide. Transfer to a warmed flat dish or wooden board and serve sliced. TOTAL KILOJOULE COUNT: 5 440 kJ (1 300 Cal). A portion: 1 090 kJ (260 Cal).

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