Beet Rolls Recipe
You know, as a nation, we are very fond of pastries. We want it for breakfast, brunch, five o'clock tea, a pastry or a pastry.
In short, I guess we don't like drinking tea alone. You definitely need a chop with it. Here, everyone has an emergency recipe for these kinds of tea activities, or always hibernate. When a sudden guest arrives, or when they say let's brew a tea and drink it, he immediately takes out his treasure :)
Ironically, these hidden treasures do not change over the years. Hanife Aunt's barbecue, Nurdan Abla's pastry, Keriman's pastry, Necmiye's mosaic cake ... This list goes on and on. These recipes are so identified with these people that if you blindfold them, they can still do the same with the same flavor.
It is not known whether it is because they make these foods really well or because of the tendency to make them too often, but it is clear that they deserve to be identified with the recipe. My grandmother, for example, used to make wonderful, wonderful, or even perfect pastries. After eating his pastry, you couldn't turn around and look at any other pastry. Because he is old now, he cannot do it, but he cannot give the same taste even if he does, but I will never forget those pastries.
Let me give you another very interesting example that has taken place in my mind. A parents' meeting is held at the beginning of the year when students are in primary school. Should the students bring their nutrition (Sunday-cheese, Tuesday-olive, wedge-egg, prşmb-fruit, Friday-free) or baby food (cake and pastry that a student's parent will make for the whole class every day. It was decided by voting to bring cake, etc.). If formula was chosen, you would know which student's mother would bring what. My grandmother used to bring pastries and cakes. We had a friend named Yaşar. His mother used to bring a banana roll cake. I absolutely don't remember what he brought with him. But that cake stuck in my memory, she.
I am offering you an opportunity today. I have a recipe that has never been identified with anyone before. If you take your hand quickly, maybe it will be your recipe :)
Sweet or sweet, delicious or delicious ... The roll wrapped with cream cheese smeared in a fluffy sponge is in essence. The recipe is entirely mine. However, it can be diversified by using a variety of vegetables, or even nothing, instead of beets.
I prepared these for our last breakfast before Ramadan. I wanted not to forget the morning breakfasts just because Ramadan came. I found it appropriate to give this recipe when it was ready at the weekend. It is also a very suitable option for Sahur.
- 1 small beet,
- 3 eggs (yolks and whites are separated),
- 3/4 cup flour,
- 1/4 cup vegetable oil,
- 200 g cream cheese,
- 1 handful of chopped parsley,
- Peel and boil the beet until tender,
- Grate or whiz the beet in a food processor,
- Beat the egg yolks, ground beets, salt and vegetable oil in a bowl,
- Add the flour gradually and beat (if it is too dense, mix it with a spatula),
- In a separate bowl, whisk the egg whites until stiff peaks,
- Mix the egg whites gently into the beet mixture and mix gently,
- Pour the mixture into a baking tray covered with wax paper, give a rectangular shape,
- Bake in a 180 C degrees preheated oven until the toothpick comes out clean,
- As soon as you take it out of the oven, roll it on the short edge with the baking paper and cover it with kitchen towel,
- Mix cream cheese and parsley in a bowl,
- After cooling, open the roll and spread the whole parsley cheese mixture into it,
- Separate the roll from the baking paper and roll again,
- Slice and serve.