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This can be made with:

  • Arabic

  • Anniversary

    Birthday

  • Expert

  • 8

    People

  • 60

    Minutes

Preparation method
  • Warm a saucepan on gentle heat.
  • Add the butter and melt.
  • Remove from the heat and stir in the flour.
  • Return to a slightly higher heat and bring to a boil for 1 – 2 minutes.
  • Remove from the heat.
  • Add the milk slowly, while stirring continuously. 
  • Return to the heat and allow the sauce to thicken and come to a boil.
  • Remove from heat, adjust the seasoning and add the hard boiled eggs, parsley, mustard and cheddar cheese.
  • Cover with cling film to prevent a skin forming on top and set aside.  
  • Pre-heat the oven to 200 °C.
  • Prepare a 30 cm x 22.5 cm baking sheet, lined with buttered greaseproof paper.
  • Process the haddock to a purée.
  • Add the egg yolks, cream and Parmesan cheese. 
  • Adjust the seasoning with salt and pepper.
  • In a large stainless steel or glass bowl, whip the egg whites until stiff, but not dry.  
  • Stir a third of the egg whites into the fish mixture and then fold in the remainder using a large metal spoon.
  • Turn the mixture into the prepared baking sheet, smooth over evenly, taking care not to knock out too much air.
  • Dust the surface with 2 tbsp of the Parmesan cheese and bake for 10 – 15 minutes until firm to the touch and pale golden brown in colour.  
  • Stir a third of the egg whites into the fish mixture and then fold in the remainder using a large metal spoon.
  • Turn the mixture into the prepared baking sheet, smooth over evenly, taking care not to knock out too much air.
  • Dust the surface with 2 tbsp of the Parmesan cheese and bake for 10 – 15 minutes until firm to the touch and pale golden brown in colour.  
  • When the roulade is almost done, reheat the filling and keep warm.
  • Remove the roulade from the oven and turn a palette knife around the sides to loosen the edges from the paper.
  • Turn out onto a sheet of greaseproof paper, dusted with the second 2 tbsp of Parmesan cheese.
  • Peel off the paper case. Spread the filling over the roulade and roll up as for a Swiss roll.
  • Transfer onto a serving dish and serve immediately.
Make a meal plan
Ingredients
  • Salt and pepper
  • 3 hardboiled eggs, roughly chopped
  • 75 ml thick cream
  • 2 tbsp Parmesan cheese, grated, for dusting
  • 250 g smoked haddock, cooked and flaked
  • Salt and freshly ground black pepper
  • ½ tsp Dijon mustard
  • 1 tsp fresh parsley, chopped
  • 250 ml milk
  • 2 tbsp cake flour
  • 3 tbsp butter
  • KRAFT Cheddar Cheese Cans
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