After couple weeks of absence that was a mix of several different factors (including having way too much on my plate) I’m coming back, hopefully with more then only one recipe. This time it’s keto friendly Summer roulade made with lots of green stuff and prosciutto. Seems complicated but in fact is very easy to make. It’s fancy enough to be served on Summer garden party you might be having in near future or if you wish, you can make it for your lunch or breakfast. Or it may be a part of your weekend breakfast feast in the garden.

I planned to make it using plenty of rocket – more bitter and mustardy in flavour, but ended up getting a bag of spinach from my first this season veggie box, so used spinach instead. Next time though I will use rocket leaves that has spicy, peppery flavour that will perfectly contrast to gentle taste of prosciutto. So if you decide to make this roulade, feel free to try different kind of green leaves, although I believe that rocket will be delicious.

Also you can choose from various cream cheese flavours: with herbs, garlic or chives will work as good. Choose the one you like the most or stay with plain, non flavoured cream cheese. If you have fresh herbs you love, do not hasitate and also add them to the green layer.

The same with cheddar – stronger one you choose more flavour you will add to your final roulade.

I like this kind of recipes – they give you variety of choices, depending what’s available for you. You can prepare lots of different options based on one basic recipe and experiment with colours and flavours. If you’re on a ketogenic diet that’s a great opportunity to add some variety to your meal options. You can choose from all the keto foods and try different combinations of ingredients, so you will never get bored with what you eat.

To make your job easier you can simply buy a box of egg whites if they are available where you live. Egg whites can be easily freeze, so if you buy a box of 15 egg whites and use half of it, just pop it into the freezer and keep for another time.

Experiment with fresh seasonal veggies and green leaves, don’t be afraid to add different spices or fresh herbs. Start with simple recipe and have fun with using other ingredients that you really like.

---

summer roulade with prosciutto

---

INGREDIENTS:

• 6 egg whites
• pinch of salt
• 1 medium courgette
• 2 handfuls finely grated cheddar of your choice
• spinach or rocket
• about 10 slices of prosciutto
• about 200 g cream cheese of your choice

DIRECTIONS

Start from grating courgette, do it quite finely. Leave it for couple minutes and then squeeze the juice. Do it thoroughly – more juice will remain more wet become after baking, so try to squeeze all the liquid.

Heat the oven to 160-170°C. Prepare large baking tray (I’ve used size 34x40cm) and place a large piece of baking paper, smear it with coconut oil or oil spray to make sure that roulade won’t stick.

In the meantime beat the egg whites with a pinch of salt until stiff peaks. I use handheld mixer. Start with lower speed and tilt the bowl slightly, to make sure that nothing will remain on the bottom. Then I switch the speed higher and beat until I get nice, white foam and stiff peaks.

When egg whites are ready, start adding grated courgette, combine with egg whites using a spatula and folding motion. Add finely grated cheddar. Place the whites on the baking tray and using spatula form into rectangular shape. Try to maker nice and even surface. Place in the oven and bake for about 20 minutes. It should become slightly golden on top. Don’t bake it for too long, when it get dry it will be breaking and you won’t be able to roll it. Although courgette has lots of juice even though squeezed so it will remain quite soft and kind of wet. It’s going to rise and then deflate after taking out of the oven, that’s completely normal, so don’t worry if it happens to you.

After baking immediately take it out of the oven, leave to cool down completely. Next step is to spread all over an even layer of cream cheese. Place all of your prosciutto on top and finish with spinach leaves.

Now roll it gently into roulade, quite tightly with attention not to make holes in it while removing baking paper. Cover it with baking paper or cling film and let it set in the fridge ideally for couple hours.

Cut in thick slices and serve.