Tomato And Zucchini Roul Recipe
Ingredients
| Butter | 60 Gram | |
| Salt | To Taste | |
| Plain flour | 1⁄2 Cup (8 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Tomato paste | 2 Tablespoon | |
| Zucchini | 375 Gram, grated | |
| Onion | 1 , chopped | |
| Butter | 30 Gram | |
| French mustard | 1 Teaspoon | |
| Cornflour | 2 Teaspoon | |
| Sour cream | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1553 Calories from Fat 930
% Daily Value*
Total Fat 105 g161.9%
Saturated Fat 58.9 g294.4%
Trans Fat 0 g
Cholesterol 1069.8 mg356.6%
Sodium 913.1 mg38%
Total Carbohydrates 115 g38.4%
Dietary Fiber 9.6 g38.3%
Sugars 30 g
Protein 45 g90.7%
Vitamin A 95% Vitamin C 134.3%
Calcium 50.6% Iron 36.5%
*Based on a 2000 Calorie diet
Directions
Add milk gradually, stir until mixture boils and thickens.
Quickly stir in egg yolks and tomato paste, transfer mixture to large basin.
Beat egg whites until soft peaks form, fold into tomato mixture.
Pour mixture into greased, greaseproof-paper-lined swiss roll tin (base measures 25cm x 30cm).
Bake in hot oven 12 to 15 minutes or until puffed and golden brown.
Remove from oven, turn onto wire rack covered with tea towel.
Carefully remove lining paper.
Spread evenly with Filling.
Holding tea towel with both hands, gently roll roulade.
Filling: Sprinkle zucchini with salt, stand 1 hour.
Rinse zucchini under cold running water, drain well.
Squeeze out excess moisture with hands.
Saute onion in butter until tender, add mustard and zucchini, cook 1 minute.
Add blended cornflour and sour cream, stir until mixture boils and thickens.
Chef
