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In tasty rolls
Everyone knows the sweet roll, but the savory roll is usually overlooked. Based on a delicious sponge cake, a simple dessert or an omelette, you are guaranteed a festive, attractive and inexpensive meal. Based on the omelette you cook as a cake batter. It’s beautiful and perfect for rolling consistency. For best results, use a whisk rather than a fork to beat the eggs. To prevent the surface of the omelet from being stained with small holes, grease the top with beaten eggs. The result should be smooth. A roll on a vegetable base is also possible. Zucchini, for example, is perfect. Take 3 pumpkins, 150 g of smoked bacon, 150 g of ricotta, 4 tbsp. horse etc. liquid acacia type honey and freshly ground pepper. Using a peeler, remove the skin from the peel, make long slices in the flesh of the vegetables. Cook or steam them in boiling water for 4 minutes. Drain well and set aside. Cook the pork slices in a dry frying pan until crisp and set aside. In a large bowl, mix the ricotta, honey and pepper well. Add the bacon and stir. Count the number of zucchini strips you get and divide them in half (since the roll is made from two equal layers of zucchini). Place a sheet of cling film on a cutting board and arrange the first row of pumpkin strips on it, then cover this layer with the second row of pumpkin strips perpendicularly (to prevent the filling from escaping). Spread the ricotta filling over the courgettes, then roll it lengthwise into a tight sausage. Wrap in cling film and refrigerate for at least 1 hour. Cut into large rounds and serve on an oak leaf salad.
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For sweet rolls
Sponge cake for a sweet roll should be soft, dense and very homogeneous so as not to crack when rolled. When you know how to do it, a whole new world will open before you! It is actually possible to fill it in 36 ways. The recipe is simple, a special technique. For 6 people, you need 4 eggs, 120 g of flour, 120 g of sugar and 1 pinch of salt. Genoise is actually a simple cookie without butter. Heat the oven to 180° (6th). Separate the yolks from the whites. Make a ribbon: mix the yolk with sugar until white. Gradually add the flour, mixing between each addition. In a bowl, beat the egg whites with a pinch of salt until stiff. Add the first heaped tablespoon of hard egg whites to the sugar/flour/yolk mixture, mix. Add the remaining egg whites to the first mixture and homogenize the mixture with a spatula. Line a baking tray with baking paper and pour the batter on it. Bake for 12-15 minutes.
Cooking is the hardest part. If the dough is over or undercooked, it may break. Test: press the surface of the biscuit with your finger. If the trace disappears, the sponge cake is baked; if left, continue cooking. Place a clean, damp towel on the work surface. Transfer the sponge cake with the baking paper from the baking sheet to a tea towel. Cover the biscuit with a second sheet of baking paper and roll everything (cloth + biscuit between two sheets of baking paper) moisten the cake (10 seconds). Open, remove the towel and the top baking sheet. Separate the sponge cake from the backing paper and roll it back onto itself. The visible biscuit (which will be the outer biscuit) is very white. Place the sponge cake roll on a wire rack and unroll to cool. Discard the last layer of baking paper. When the sponge cake cools down, you can fill it and wrap it in cling film. 1 hour in the refrigerator!
Also read: Baking cakes with children: our must-have recipes
After the egg whites, choose a few ingredients to add to your simple sponge cake at the last minute. 60g chopped pistachios, 60g chopped candied fruit, 60g sliced candied orange peel, 60g chopped walnuts or pecans, 100g chocolate chips… Add 1 handful fresh to surprise. thyme or rosemary, 1 tbsp. c. Earl Gray or fruit tea, 2 tbsp. c. fennel seeds, 1 tbsp. c. ground star anise… If you want to color your roll, add 2 tbsp. c. instant coffee, 3 tbsp. horse etc. sugar-free cocoa powder, 3 tbsp. c. matcha green tea, 3 tbsp. c. curry, 2 tbsp. c. turmeric, 2 tbsp. c. paprika etc. For more flavor: 2 tbsp. c. cinnamon, 3 cardamom pods crushed with a pestle, 2 tbsp. c. ground tonka beans, 2 tbsp. c. allspice, 2 tbsp. c. ground ginger, 3 tbsp. horse etc. grated coconut… To confirm the regressive side of this Proust madeleine, nothing can replace 60 g of ground hazelnuts or almonds, 1 large finely grated carrot, 1 tbsp. horse etc. poppy seeds, lemon peel, 3 powdered speculum…
Changing the flours or substituting brown sugar for white sugar is simple and allows the dessert to evolve even more. In terms of filling and filling, from jam to fresh cheese, chocolate mousse, lemon curd and fresh or butter cream… Add Maraschino cherries, a few spoons of alcohol, condensed condensed milk, chestnut cream and crushed candied chestnuts, honey, raisins. or plum pieces, fruit pieces (apple, peach, pineapple, mango, kiwi, red fruits, etc.), mascarpone, ricotta, etc. In-no-vez!
Omelet roll with goat cheese, sundried tomatoes and black olives
For 6 people
6 eggs I 125 ml coulis or tomato pulp (canned or canned) I 4 Chavinol stool I 60 g black olives I 5 dried tomatoes I 50 g pine nuts I fresh basil I salt and ground pepper
- Preheat the oven to 180° (6th), taking care to remove the plate on which you will cook the omelette.
- In a large bowl, beat the eggs with a whisk, then add the tomato coulis, salt and pepper. Beat for another minute, then spoon off the foam. Book.
- In another bowl, mash the goat cheese with a fork. Book.
- Chop the olives and sundried tomatoes. Book.
- Place a sheet of baking paper on a baking sheet. Pour omelette on top, cover with aluminum foil and bake for 20 minutes. After cooking, remove the aluminum foil, put a sheet of cling film on a large cutting board, put the last one on the baking sheet with the omelet and turn everything sharply. Then the omelette will be placed on the cling film, ready to be rolled and held on the board.
- Spread goat cheese on top of the omelette, sprinkle with olives, tomatoes, pine nuts and chopped basil leaves. Gently roll the omelette, being careful not to break it, using cling film to hold it in place.
- Refrigerate for at least 1 hour, then remove the film before cutting into medium slices. Serve on a bed of arugula or young sprouts.