3 dinner rolls perfect for a tasty appetizer!
published on 3 January, 2020 at 15:38
1) Arugula roll
INGREDIENTS
100g arugula
pine nuts
olive oil
salt
6 eggs
40g Parmesan cheese
pepper
100g arugula
pine nuts
olive oil
salt
6 eggs
40g Parmesan cheese
pepper
250g cream cheese
250g smoked salmon
250g smoked salmon
METHOD
- Chop up the arugula and pine nuts. Season with salt, pepper, and olive oil. Add the eggs and Parmesan cheese.
- Pour the mixture into a pan and bake at 190° for 15 minutes. Let it cool, and then spread some cream cheese over it and add some slices of smoked salmon.
- Roll it up and refrigerate for about 60 minutes.
- Slice it and serve cold!
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2) Savory roulade
INGREDIENTS
for the batter:
4 eggs
salt
120g flour
5g baking powder
for the filling:
mayonnaise
arugula
cheese slices
ham
for the batter:
4 eggs
salt
120g flour
5g baking powder
for the filling:
mayonnaise
arugula
cheese slices
ham
METHOD
1. Beat together the eggs, salt, then add the flour and baking powder.
2. Spread the batter over a sheet pan and bake it at 180°C for 10 minutes.
3. Let it cool. Fill with mayonnaise, arugula, and ham.
4. Roll it up and refrigerate it for about 60 minutes.
1. Beat together the eggs, salt, then add the flour and baking powder.
2. Spread the batter over a sheet pan and bake it at 180°C for 10 minutes.
3. Let it cool. Fill with mayonnaise, arugula, and ham.
4. Roll it up and refrigerate it for about 60 minutes.
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3) Bresaola roulade
INGREDIENTS
250g rice
2 tsp mayonnaise
salt
plastic wrap
150g bresaola
carrots
arugula
METHOD
1. Cook the rice, let it cool, add salt and mayonnaise.
2. Place the sliced bresaola on the plastic wrap.
3. Spread the rice and vegetables over the bresaola and roll everything up.
4. To make it firm, refrigerate before slicing and serving.
If you want a creamier and more compact roulade, you can substitute the mayonnaise with cream cheese.
250g rice
2 tsp mayonnaise
salt
plastic wrap
150g bresaola
carrots
arugula
METHOD
1. Cook the rice, let it cool, add salt and mayonnaise.
2. Place the sliced bresaola on the plastic wrap.
3. Spread the rice and vegetables over the bresaola and roll everything up.
4. To make it firm, refrigerate before slicing and serving.
If you want a creamier and more compact roulade, you can substitute the mayonnaise with cream cheese.
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4) Tomato roll-ups
INGREDIENTS
3 eggs
salt
paprika
40g Parmesan cheese
1 tsp baking powder
60ml vegetable oil
40g flour
30g tomato paste
cream cheese
METHOD
1. Beat together the eggs, salt, spices, baking powder. Add the flour, oil and tomato paste.
2. Pour the batter onto a sheet pan and bake at 180°C for 9 minutes.
3. Let it cool, spread the cream cheese over it.
4. Refrigerate the roulade for 30 minutes.
5. Slice it before serving.
3 eggs
salt
paprika
40g Parmesan cheese
1 tsp baking powder
60ml vegetable oil
40g flour
30g tomato paste
cream cheese
METHOD
1. Beat together the eggs, salt, spices, baking powder. Add the flour, oil and tomato paste.
2. Pour the batter onto a sheet pan and bake at 180°C for 9 minutes.
3. Let it cool, spread the cream cheese over it.
4. Refrigerate the roulade for 30 minutes.
5. Slice it before serving.
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