A year ago I bought a book of recipes. French recipes to be exact. I blogged about the book arriving in the mail here. And I said I was going to be making one of the recipes ASAP. As soon as possible turned into a year later. And it was a French recipe I will be making again – hopefully before another year goes by 😀
This is a photo I took a year ago of the picture in the French recipe book. Now, mine doesn’t look exactly like that but I’m ok with that. For one, I’m not a French chef so I’m not going to make my stuff look like someone who has been trained as a French chef and experienced in cooking French dishes.
But I did have fun making this and it was yummy! I did a couple of things different – cause I’m just like that. I can’t ever seem to follow directions exactly. Everything has to have my spin put on it 😉
Now you might think this sounds like a strange combination, but trust me it’s delicious.
I did plan to make this several times throughout the past year. Every time I had all the ingredients on hand someone would end up using one of the ingredients. The biggest culprit was my teenage daughter. She would get into the cottage cheese every single time before I got my recipe made.
But I finally did get it made. And then I took a bunch of photos of the finished dish. Cause you never know when I might get my act together enough to make another French recipe, and I figured I needed proof that I actually did make one once upon a time! I do have the book and I’d love to make each and every French recipe in it.
I’d recommend this book if you want to buy another cookbook. Just know that you will need a measurement converter – it’s metric. Metric and I don’t comprehend each other well at all. But my hubby was around and he looked the measurements up and translated for me 🙂
If you want to buy the cookbook try going here. You may have to contact them for a retailer as I didn’t take the time to find one but if you want one it would be worth a bit of time hunting for it.
- 25 g Butter
- 1/2 dl Milk
- 50 g fresh spinach, dry
- Salt and lemon pepper
- 1/4 tsp Baking powder
- 2 egg whites, whipped stiff
- 16 oz. cottage cheese - small curd
- 6 to 8 slices bacon, fried crisp and crumbled
- 4 TBS blueberry jam
- Melt butter, add flour and stir till smooth. Add milk and stir till smooth again. Let cool a bit and chop the spinach coarsely. Mine was quite a bit more coarse than the picture in the book shows. Add egg yolks, spinach, salt, lemon pepper, and baking powder to butter and milk mixture. Fold in the stiff whipped egg whites. Somoth tht dough on greased baking paper adn bake at 200 degrees Celsius. This temp is just under 400 degrees Fahrenheit. Bake 20-25 minutes, cool off under a damp towl (I'm pretty sure I forgot to cool under a damp towl)
- Once the roulade has cooled, spread with cottage cheese, crumbled bacon, and blueberry jam. The recipe originally called for only 2 TBS of jam but I added at least that much more cause it looked like it needed it.
- Roll roulade, starting at the short end, wrap in plastic wrap and refrigerate till time to eat. Cut into 1 inch pieces and serve with fresh blueberries if desired.
So would you make this? Would you like this combination of flavors? It really is very yummy even if it seems a bit strange to put cottage cheese and blueberries and bacon together. It is mild and sweet and salty and … French 😀
Sew a Fine Seam
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