summer roulade with prosciutto (#ketofriendly)

After couple weeks of absence that was a mix of several different factors (including having way too much on my plate) I’m coming back, hopefully with more then only one recipe. This time it’s keto friendly Summer roulade made with lots of green stuff and prosciutto. Seems complicated but in fact is very easy to make. It’s fancy enough to be served on Summer garden party you might be having in near future or if you wish, you can make it for your lunch or breakfast. Or it may be a part of your weekend breakfast feast in the garden.

I planned to make it using plenty of rocket – more bitter and mustardy in flavour, but ended up getting a bag of spinach from my first this season veggie box, so used spinach instead. Next time though I will use rocket leaves that has spicy, peppery flavour that will perfectly contrast to gentle taste of prosciutto. So if you decide to make this roulade, feel free to try different kind of green leaves, although I believe that rocket will be delicious.

Also you can choose from various cream cheese flavours: with herbs, garlic or chives will work as good. Choose the one you like the most or stay with plain, non flavoured cream cheese. If you have fresh herbs you love, do not hasitate and also add them to the green layer.

The same with cheddar – stronger one you choose more flavour you will add to your final roulade.

I like this kind of recipes – they give you variety of choices, depending what’s available for you. You can prepare lots of different options based on one basic recipe and experiment with colours and flavours. If you’re on a ketogenic diet that’s a great opportunity to add some variety to your meal options. You can choose from all the keto foods and try different combinations of ingredients, so you will never get bored with what you eat.

To make your job easier you can simply buy a box of egg whites if they are available where you live. Egg whites can be easily freeze, so if you buy a box of 15 egg whites and use half of it, just pop it into the freezer and keep for another time.

Experiment with fresh seasonal veggies and green leaves, don’t be afraid to add different spices or fresh herbs. Start with simple recipe and have fun with using other ingredients that you really like.


summer roulade with prosciutto


INGREDIENTS:

  • 6 egg whites
  • pinch of salt
  • 1 medium courgette
  • 2 handfuls finely grated cheddar of your choice
  • spinach or rocket
  • about 10 slices of prosciutto
  • about 200 g cream cheese of your choice

DIRECTIONS

Start from grating courgette, do it quite finely. Leave it for couple minutes and then squeeze the juice. Do it thoroughly – more juice will remain more wet become after baking, so try to squeeze all the liquid.

Heat the oven to 160-170°C. Prepare large baking tray (I’ve used size 34x40cm) and place a large piece of baking paper, smear it with coconut oil or oil spray to make sure that roulade won’t stick.

In the meantime beat the egg whites with a pinch of salt until stiff peaks. I use handheld mixer. Start with lower speed and tilt the bowl slightly, to make sure that nothing will remain on the bottom. Then I switch the speed higher and beat until I get nice, white foam and stiff peaks.

When egg whites are ready, start adding grated courgette, combine with egg whites using a spatula and folding motion. Add finely grated cheddar. Place the whites on the baking tray and using spatula form into rectangular shape. Try to maker nice and even surface. Place in the oven and bake for about 20 minutes. It should become slightly golden on top. Don’t bake it for too long, when it get dry it will be breaking and you won’t be able to roll it. Although courgette has lots of juice even though squeezed so it will remain quite soft and kind of wet. It’s going to rise and then deflate after taking out of the oven, that’s completely normal, so don’t worry if it happens to you.

After baking immediately take it out of the oven, leave to cool down completely. Next step is to spread all over an even layer of cream cheese. Place all of your prosciutto on top and finish with spinach leaves.

Now roll it gently into roulade, quite tightly with attention not to make holes in it while removing baking paper. Cover it with baking paper or cling film and let it set in the fridge ideally for couple hours.

Cut in thick slices and serve.

christmas cinnamon & apple roses

This Christmas cinnamon and apple roses, are a great festive recipe. The roses look really impressive and they are quite simple and quick to prepare. You will be surprised that you can create something so pretty with such a little effort. If you like to spend some time in the kitchen to prepare a special gift for your loved ones, you can make this roses. I’m sure they will appreciate such a beautiful bunch of edible flowers 🙂

And you need only couple cheap and basic ingredients: some flour, butter, couple apples, some sugar and cinnamon plus a lot of love and some creativity.

They might seem to be quite complicated to prepare, but actually when you give it a try, you’ll see it’s very easy. When you get into practice, you will be able to make several dozen, for all the family and friends 🙂 Just take some time to slice the apples quite thin, also do the same with the dough. If you make the dough quite thin – roses will be more crunchy. Or if you like shortcrust as much as I do, roll it slightly thicker – roses will be more substantial. For even quicker and easier option, or simply when you have no baking skills, you can use ready-made shortcrust pastry dough.

Christmas cinnamon & apple roses

NOTE: my measuring cup is 250ml regular glass

INGREDIENTS (for 12 roses):

  • 1 cup of plain flour (plus some for dusting)
  • about 80 g butter or coconut oil
  • couple tablespoons of very cold water
  • 2 large apples or 3 smaller ones
  • cinnamon
  • Demerara sugar/regular sugar or sugar alternative
  • 3 tbsp lemon juice
  • powdered sugar or sugar substitute for decoration

Chop the flour and butter, add cold water and knead quickly, until the ingredients are combined. Form a disc and put it in the fridge for about 30 minutes.

Wash the apples, do not peel them. In a pot, boil a little water with lemon juice (lemon will prevent the apples from darkening). Cut the apples in half, hollow the seeds. Cut them into very thin slices and put in a pot of water. Cook over very low heat for a couple minutes – until the apples are soft and more plastic. You have to make sure that they do not overcook. We just want them to be able to roll.

When the apples are soft, strain them on a sieve and set aside to cool.

Roll the cooled dough quite thinly into a rectangle – the longer side should be about 25 cm/10 inch. Cut the dough into stripes of about 5 cm/2 inch high.

Place the apple slices along the top edge of the dough stripe so that they extend 2/3 beyond the edge and overlap a bit. Exactly like in the photo. It is advisable to even lay out a bit more apple slices, I had the last two apples so I had to be less generous so that there would be enough for 12 muffins.

Sprinkle each stripe with cinnamon and sugar, then fold the lower part of the dough on the apple slices – the dough will hold the apples and it will be easier for you to roll up. The only thing left to do is roll the dough into a rose and put it in the muffin tray. Do exactly the same with each dough stripe until the muffin pan is full.

Preheat the oven to 190°C, put the form on the lower shelf of the oven and bake for about 25-30 minutes. Lower shelf will be better, because we need to bake the dough until golden, to much heat over the apple part will make them dry.

Remove roses from the oven and set aside to cool. Sprinkle with powdered sugar and arrange on a tray or large plate.

Enjoy!