Sunday, June 04, 2006
Fine ham rolls filled with a piquant mustard-mayonnaise salad fastened with green onion leaves. The trick in using green onion leaves for fastening rolls is to blanch them for 4-5 minutes in boiling water.
Grilled courgette rolls filled with an indian-style curry-mushrooms rice in sour cream.
I have always supposed that grilling a courgette will make it soft and suitable for rolls that could be stuffed with a large range of savoury fillings.
So I just tried and it worked.
P.S. However, shooting the food was much more difficult than cooking it :)