[Music]
hey tubers what’s up it’s Alex the
French guy cooking
as you can see christmas is coming it’s
not exactly screaming Christmas but you
know what it’s red
I suck at the guy I think I should stick
to cooking so today I’m making something
quite unusual for a Frenchman I am gonna
cook that is not unusual a vegetarian
and gluten-free recipe ok that’s unusual
we are making a savory roulade it looks
like a dessert but in fact it’s tasty
fresh and packed with bold flavors so
I’m just saying but it could be a killer
recipe and a healthy recipe for
Christmas at the same time yes let’s
make it cut a small squash into wedges I
am using a red kuri squash but you can
use any winter squash you like place
those wedges in a roasting tin along
with a drizzle of olive oil and a good
seasoning of salt and pepper of this in
the oven 180 Celsius or 360 Fahrenheit
for about 40 minutes
then scoop out the flesh and blend in a
food processor until smooth now we have
a teaspoon of fennel seeds and a handful
of blanched almonds nuts of seeds will
greatly benefit from being slightly
toasted before using in any recipe it’s
sposta up their flavour a few minutes in
the frying pan with a drizzle of oil and
a pinch of salt until they turn golden
afterwards
bash them in a pestle and mortar or as I
refer to it abort in a pan
okay so now let’s look at the fillings
for the savory roulade first one cook
some spinach in better till they get
soft then squeeze the moisture out and
set them aside second one in a bowl mix
two cheese and ricotta vegetarian
versions of course and season them with
salt and pepper add the zest and the
juices of an organic lemon let’s move on
to the roulade in the last bowl mix six
egg yolks with vegetarian cheddar cheese
finely grated then stir in the squash
gluten free plain flour and nutmeg whisk
the egg whites to soft peaks and
carefully fold them into the squash
mixture now spread it out on a baking
tray lined with parchment paper top this
in the oven at 180 Celsius of 360
Fahrenheit for about eight to ten
minutes at the end it should be nicely
set and springy place the sponge upside
down onto a new sheet of parchment paper
remove the underside very carefully
spread with the cheese mix and sprinkle
with 2/3 of the nuts and seeds add the
spinach and flatten everything gently
roll it up along the long side serving
six slices with a fresh green salad on
the side scatter with the rest of nuts
first the sponges taste is soft and rich
then there’s a nice freshness coming
from the fillings and finally the nuts
and the seeds are bringing a good crunch
so guys that’s it I really hope you
enjoyed this recipe and if you did give
it a like share it on your social media
comment it down below and of course
subscribe to foodtube in to my own
channel for many more delicious recipes
bye bye
[Music]
[Music]
hey tubers what’s up it’s Alex the
French guy cooking
as you can see christmas is coming it’s
not exactly screaming Christmas but you
know what it’s red
I suck at the guy I think I should stick
to cooking so today I’m making something
quite unusual for a Frenchman I am gonna
cook that is not unusual a vegetarian
and gluten-free recipe ok that’s unusual
we are making a savory roulade it looks
like a dessert but in fact it’s tasty
fresh and packed with bold flavors so
I’m just saying but it could be a killer
recipe and a healthy recipe for
Christmas at the same time yes let’s
make it cut a small squash into wedges I
am using a red kuri squash but you can
use any winter squash you like place
those wedges in a roasting tin along
with a drizzle of olive oil and a good
seasoning of salt and pepper of this in
the oven 180 Celsius or 360 Fahrenheit
for about 40 minutes
then scoop out the flesh and blend in a
food processor until smooth now we have
a teaspoon of fennel seeds and a handful
of blanched almonds nuts of seeds will
greatly benefit from being slightly
toasted before using in any recipe it’s
sposta up their flavour a few minutes in
the frying pan with a drizzle of oil and
a pinch of salt until they turn golden
afterwards
bash them in a pestle and mortar or as I
refer to it abort in a pan
okay so now let’s look at the fillings
for the savory roulade first one cook
some spinach in better till they get
soft then squeeze the moisture out and
set them aside second one in a bowl mix
two cheese and ricotta vegetarian
versions of course and season them with
salt and pepper add the zest and the
juices of an organic lemon let’s move on
to the roulade in the last bowl mix six
egg yolks with vegetarian cheddar cheese
finely grated then stir in the squash
gluten free plain flour and nutmeg whisk
the egg whites to soft peaks and
carefully fold them into the squash
mixture now spread it out on a baking
tray lined with parchment paper top this
in the oven at 180 Celsius of 360
Fahrenheit for about eight to ten
minutes at the end it should be nicely
set and springy place the sponge upside
down onto a new sheet of parchment paper
remove the underside very carefully
spread with the cheese mix and sprinkle
with 2/3 of the nuts and seeds add the
spinach and flatten everything gently
roll it up along the long side serving
six slices with a fresh green salad on
the side scatter with the rest of nuts
first the sponges taste is soft and rich
then there’s a nice freshness coming
from the fillings and finally the nuts
and the seeds are bringing a good crunch
so guys that’s it I really hope you
enjoyed this recipe and if you did give
it a like share it on your social media
comment it down below and of course
subscribe to foodtube in to my own
channel for many more delicious recipes
bye bye
[Music]
[Music]
Please follow and like us: