Description
Delicious and fancy roulade of their beet, broccoli, cheese and mushrooms.
Ingredients
-
Broccoli
300 г
-
Beets
200 г
-
Chicken egg
3 шт
-
Flour
4 ст. л.
-
Soda slaked vinegar
0,5 ч. л.
-
Mushrooms
200 г
-
Onion
1 шт
-
Soft cheese
300 г
-
Soy sauce
1 ст. л.
-
Vegetable oil
2 ст. л.
-
Garlic
2 зуб.
-
Black pepper
-
Salt
-
Cherry tomatoes
8 шт
-
Bread
8 шт
Cooking
1. Broccoli boil, cool...
2... and beat with a blender into a puree. Boiled beets peel and chop. The juice from beet it is desirable to pour through a sieve.
3. Prepare the crust for the loaf. Whisk eggs with pinch of salt in a blender, gradually adding soda (slaked) and flour.
4. Staley silicone baking Mat on a baking sheet (33*23) or paper (lubricated with oil) and spread the egg mixture. Bake in the oven for 10 minutes at 180 degrees.
5. Then get the baked pie shell placed on a moistened and well-squeezed towel. Remove the silicone Mat from the cake. And turn the layer into a loose roll. Leave aside to cool down roll.
6. Prepare the stuffing. Fry mushrooms with onions in vegetable oil.
7. Then add the mushrooms, soy sauce, pepper, salt and stew until ready.
8. Spread the mushrooms in a blender, add cheese (100 G), pressed garlic, salt and pepper to taste and grind into a homogeneous mass. The mass should be dense.
9. Spread the mushroom mixture into bowl with vegetables.
10. An expandable layer, place the beets, then distribute the remaining cheese (200 g).
11. On cheese put the filling of broccoli and gently roll into a roll.
12. Put the roll into a plastic bag of food and grease remnants of the filling. I was left with a beet filling. Transfer roll service pack into container, cover and refrigerate, preferably overnight.
13. Before serving you can sprinkle the rolls with chopped nuts, cut into serving pieces and arrange on bread. I decorated the rolls with slices of sun-dried tomatoes and parsley. Bon appetit!
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