29 November: Roulads with gravy, boiled potatoes and greens

Not many days are left now of this fantastic month, in one way I’m a little relieved but also a little sad. Today’s dish might be good for all your Americans who has a lot of left over roast which you don’t know what to do with. This is a dish that you can vary a lot. Different fillings, sauces and greens. This recipe is just one suggestion. But it sure is tasty!

Roulads with gravy, boiled potatoes and greens serves 2

4 thin slices of roast/person
Dijon mustard
pickles (finely chopped)

2 tbsp margarine
2 tbsp flour
1-2 cups of soy milk
1/4 bullion cube
soy sauce dark
1 tsp Dijon mustard (optional)

greens (I made the roasted brussel sprouts from Veganomicon, soo tasty!)

boiled potatoes about 3/person

Take the roast slices and smear a thin layer of Dijon mustard on them (remember it’s hot), put a small amount of your chopped pickles in one end and roll them up and use a toothpick to lock the roll.  Put them in a roasting pan, for now. Then you start with your sauce. Melt you margarine and add the flower in a sauce pan, whisk it together and add the milk slowly till it’s nice and thick (or the thickness you prefer). Add soy sauce, pieces of buillon cube and salt/pepper to taste. Now you heat your roulads for a couple of minutes in the oven and then take your warm roulads and put them gently in the sauce pan to soak up some of the flavour of the sauce. This is actually a nice ways to serve them, and let the guest help themselves. Serve with  boiled potatoes, pickles and greens.


Blackberry cobbler

Half a cup of blackberries
pinch of salt
1 tbsp flour
1/2 tbsp sugar
1/2 tbsp margarine
corn starch

this recipe is per person!

Mix everything but the blackberries and corn starch. Put the blackberries dusted with a little corn starch in a small tart pan. Top with the cobbler. Bake for about 8-10 min in 225° Celsius/ 440° Fahrenheit. Serve with ice cream or vanilla custard/sauce.

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