My Recipe won!!!

I came up with this recipe for the contest over on the allotment website - Allotment and Vegetable Gardening - I belong to. It was a contest to come up with a recipe using Seasonal British ingredients. I actually used some ingredients from my own garden. You can use spinach in place of the chard and try using different cheeses too and you could even try different veggies for the filling also..... Great as a light lunch for two or a starter for 4. It is a really versatile type of recipe that you can adjust according to what you have on hand.

Chard and Asparagus Roulade.
Ingredients:
The Roulade part:
3 to 4 eggs, separated
1 clove of garlic
a small nob of butter
1 small onion chopped fine/or use some spring onion
A good size handful of chard or use spinach
Salt and pepper to taste and any fresh or dried herbs of choice. I used 1/2 tsp oregano
1 tablespoon plain flour
80 grams of Strong cheddar. You can use different cheeses if you like.

For the Filling:
Fresh Asparagus/ or vegetables of choice
Butter
Lemon
1 tub of garlic and herb Cream cheese
Optional Sun dried tomatoes chopped.

To serve:
Fresh cut and come again lettuces and other salad ingredients of choice.
Some spring onion chopped or chives for garnish.

Preheat oven to 180C fan oven or 190 C normal oven. Everyone's oven varies.
For the Roulade:

Take and line a Swiss roll pan with baking parchment or greaseproof paper. Brush well with butter. I used some from the frying pan that I intend on using for the veggies. Next saute the chopped onion, chopped chard stems and garlic for about 2 minutes just until they become translucent. Then add the chopped chard leaves. Herbs and seasonings.

In a large bowl beat the egg whites till stiff.

In another bowl mix the egg yolks and cheese and the sauteed vegetables and 1 tablespoon flour.

Fold in the egg whites.

Spread into pan and bake for 15 minutes or until firm and golden. Roll up and let sit for a minute.

Then while still warm loosen the paper from the Roulade.

For the filling: Saute the asparagus spears in a bit of butter and add the juice of 1/2 the lemon. Cooking until the spears are just tender and the juice has evaporated.

To the cream cheese add the remaining juice from the other 1/2 lemon and some of the lemon zest. Mix well and then spread on the roulade base.

You can sprinkle some chopped sun dried tomatoes (the ones packed in oil) over this next place on the asparagus spears.

Then roll up with the spears in the middle. I wrapped the roulade back in the greaseproof paper and placed it in the fridge to chill.

Serve slices on the salad leaves.

You can garnish with chopped spring onions or chives and some lemon slices. I do two slices per person for a starter and 1/2 roll per person as a light lunch.

This recipe is a very versatile one in that you can use different vegetables according to what you have on hand or from the garden. Enjoy with a nice glass of white wine.

And what did I win????

Another cookbook!! (hee hee) to add to my huge collection. Actually it is a very nice one that I hadn't seen before. And look forward to trying some of the recipes from it..