Ingredients
- 1 head broccoli (about 400g)
- 15 g butter unsalted
- 4 eggs separated
- 50 g Stilton or blue cheese
- 4 oz cream cheese softened, at room temp.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Make it step by step
- Trim the broccoli into florets, place in a saucepan filled with water, bring to the boil, cover and simmer for 10-12 minutes until the broccoli is tender.
- In a bowl, whisk the egg whites until stiff.
- Pre-heat the oven to 200C/400F degrees.
- Grease and line a rectangle baking tray with parchment paper.
- Drain the water from the broccoli, add the butter and egg yolks and blend until smooth. (I used a hand blender). Season.
- Fold in the egg whites and mix thoroughly.
- Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden.
- Remove from the oven and gently with a knife loosen the edges.
- Place on top of a large piece of parchment paper and tap the tin for the roulade to come out.
- Remove the parchment paper that was used to bake the roulade.
- Mash the stilton and cream cheese together.
- Spread the cheese mixture over the roulade.
- Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
- Remove the parchment paper and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Angela Coleby, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.