This last month has been pretty hectic here on the croft. We have been lambing and although we don’t have hundreds of sheep, the few we do have, need to be watched constantly. The lack of sleep has left us exhausted so I haven’t had much energy left for baking. However, now that it’s all over, I thought I would have a crack at this week’s weekly bake-off from Mary Berry’s 100 Cakes and Bake – The Ultimate Chocolate Roulade.
The mention of “Roulade” reminded me of a savoury dish I used to make, spinach and cream cheese roulade. That inspired me to find yet another use for the pungent plant in my polytunnel and I came up with wild garlic and goat’s cheese roulade so today it was roulades all round.
The chocolate version didn’t turn out quite as neat as Mary’s and in fact I didn’t fill it with cream as most of my goat’s milk is being diverted to a couple of the lambs at the moment so I can’t run it through the separator to give us cream. Instead I made buttercream which refused to spread and ended up in clumps.
However, it was still delicious and rather mousse-like. When it came to the judging, himself said it wasn’t my finest work but still gave it 8/10.
Here is my recipe for the other roulade, wild garlic and goat’s cheese roulade, made with my own home made goat’s cheese.
- 30g butter
- 30g flour
- 200ml milk
- 1/2 tsp dried mustard powder
- 50g Cheddar cheese
- 4 large eggs separated
- 300g soft goats cheese
- 1 large tomato or sun dried tomatoes
- Salt and pepper
- Preheat oven to 190C and prepare a swiss roll tin 24 x 34 by lining with greased greaseproof paper. If you grease the tin lightly first, the paper will stick and stay put.
- Place the butter, flour, mustard powder and milk in a saucepan and gradually bring to the boil. Simmer for a few minutes then remove from the heat and stir in the grated cheddar cheese. Add the wild garlic and stir well.
- Leave for a few minutes while you separate the eggs.
- Beat the yolks into the mixture. In a separate bowl whisk the egg whites to form firm but slightly soft peaks.
- Beat about a quarter of the whites into the mixture to loosen it, then carefully fold in the rest with a metal spoon.
- Pour into the prepared tin and spread evenly making sure it goes right into the corners.
- Bake for 15-25 minutes until it is risen and golden brown.
- Remove from the oven and allow to cool while you place a large piece of greaseproof on the worktop. Tip the roulade out of the tin onto the paper and carefully peel off the lining paper from the base.
- Allow to cool for up to 10 minutes, trim the edges then roll up loosely in the greaseproof paper and leave until cold
- Beat the goats cheese with salt and pepper and chop the tomatoes. Unroll the roulade and spread the cheese mixture all over, then drop on pieces of tomato.
- Re -roll and cut into slices to serve.