Recipe | Pumpkin and ricotta roulade

Ingredients:

·      60g margarine

·      75g wholemeal flour

·      250ml skimmed milk

·      4 eggs, separated

·      1kg pumpkin, boiled beforehand

·      1 tablespoongrated cheese

·      1 teaspoon baking powder

·      1 teaspoon ground ginger

·      1 teaspoon nutmeg

·      1 teaspoon cinnamon

·      1 tablespoon sesame seeds

For filling:

·      1 onion, minced

·      1 garlic, crushed

·      300g ricotta

·      200g salmon, grilled and bones and skin removed

·      15g pine nuts

·      10g capers

·      1 tablespoon parsley

Method:

1.     Line a 24cm by 34cm dish with greaseproof paper.

2.     Drain the pumpkin well from any liquid it may have.

3.     Light the oven to 200 degrees C.

4.     Melt the margarine in a frying pan and add the flourand the baking powder.  Stir for 1 minute.

5.     Gradually add the milk and stir well. Allow the mixture to boil and thicken.

6.     Separate the eggs and add the egg yolks only to the flour mixture quickly.

7.     Add themashedpumpkin, grated cheese, sesame seeds and spices to the mixture.

8.     Beat the egg whites to form soft peaks and then fold in lightly with a metal spoon to the pumpkin mixture.

9.     Pour and spread the pumpkin mixture lightly in the dish. Sprinkle some poppy seeds on top. Bake in the oven for around 15 minutes until the mixture becomes golden brown.

10.  Remove from the oven and turn onto a tea towel covered with a piece of greaseproof paper.

11.  Cut sides which are crusty. Remove the baking paper on which roulade was baked and allow to cool.

12.  Roll the pumpkin roulade with the greaseproof paper. Put aside.

13.  Make the filling by combining all the ingredients and mixing together in a sort of paste.

14.  When ready unroll the roulade and spread the filling evenly all over.

15.  Roll once more to get into a rolled shape once again.

Serving Idea:

Serve with a mixture of fresh vegetables for a side salad and some roasted potatoes.