Yule Log is a Christmas must, I think! Nevertheless, I have to day I am more of a savoury tooth. This is seriously the most amazing recipe for a savoury Yule log. Moist, cheesy and tasty. a perfect appetizer, and cute too!

I have to say when I was a kid my grandma always had these chocolatey stuff in he cupboard… Nevertheless, once she made….. Whatever. My mood right now is like: just make it. Everything else is too boring both for writing and reading. This is amazing. Trust me. The colour too. Going to have dinner bye!

“Herb nodded. ‘Problem is, you knocked up your girl. That’s the only way women’ll allow you to get away with a Justice of the Peace.’ Herb looked back to Hank as many of the men coughed to hide their laughter. ‘That’s the ticket, son, only way to save us all. Start workin’ on makin’ a baby.'”
Kristen Ashley

Savoury Yule Log

Christmassy Log with Beetroots, Ricotta and Nuts

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Prep Time 15

Cook Time 15

Resting Time 30

Course Appetizer, Main Course

Cuisine British

Servings 6 people

Equipment

(Electric) Whisk
Bowl
oven tray

Ingredients

5 Egg whites
1 Egg Yolk
300 gr Cooked Beetroot
1 tbsp Mustard
1 tbsp White Vinegar
50 gr Plain Flour
to taste Seasoning

For the Filling

100 gr Rocket or Spinach
150 gr Soft Goats Cheese
300 gr Ricotta
50 gr Walnuts, chopped
1 tbsp Thyme
to taste Salt and Pepper

Instructions

Blend the Beets and in the meantime whip the eggs. Mix together the mashed beets, egg yolk, flour, mustard, white vinegar and seasoning until smooth. Once the egg whites are white and fluffy, start mixing together the beets mixture, slowly and carefully.
Line up a flat oven tray with some baking paper and warm up the oven at 180C. Scrape the beet mixture in the tin and gently smooth to level. Bake for 15-18 minutes.
For the filling, put the rocket or spinach into boiling water for about 3 minutes. Drain and squeeze them from water excess, then roughly chop them.
In a bowl, mix all the filling ingredients together.
Once the roulade is cooked, let it cool for 5-10 minutes and invert it on a clean baking sheet. Spread off the baking parchment then spread over the filling. Roll up the roulade from the short edge. Transfer it to a serving plate or board and enjoy!