This used to be one of the classic recipes we used to make usually for Easter, and i just remembered it with Easter fast approaching again.
Ingredients
12 slices of Edam cheese (ideally 45%)
200 grams of cooked and sliced ham
200 grams creamy cheese spread (i used Laughing Cow)
100 grams butter (room temperature)
3 hard boiled eggs
100 grams Pickles/Cornichos
100 grams Roast Peppers
1/4 cup Parsley leafs or Chives, chopped
1/2 teaspon mustard
Salt & black pepper to taste
Start with getting the filling ready, first chop the ham to fine pieces, leaving 5-6 slices for later.
Also chop the eggs, pickles, peppers & greens, drop it all in a bowl.
Add the mustard, salt & pepper, mix it all.
Add the soft cheese and butter - you can cut these in pieces so that they are easier to incorporate.
Mix thoroughly, until the filling is evenly mixed.
Next turn on your oven to 120-140 Celsius degrees (250 - 280 F) place a kitchen (tin)foil on a baking sheet and arrange the Edam slices so that overlap just a tiny bit. You will want to keep a few slices aside for later. Put the sheet with the cheese to the oven, while keeping an eye on it. Shouldn’t be more then 2-3 minutes, and take it out as soon as the edges start to fuse.
Place all the filling now quickly on the cheese, spread it out evenly.
Put the leftover slices of ham on top of the filling, followed by the slices of cheese.
Now comes the tricky part - you need to start rolling up the roullade, and hoping that it didn’t stick too much to the kitchen foil. In my case, i either used a lower fat content cheese (couldn’t find a 45%), or left it cool too much, but it became a bit messy, and one side of the result wasn’t so nice.
Once the end product is rolled up, put it in to clean piece of kitchen foil, and put in the fridge for at least 2 hours (beast overnight). When it’s cooled enough, you can slice it in to pieces and server.
We usually server it with cold cuts of meat, more boiled eggs or deviled eggs.
