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The last slice of the Taleggio & spinach roulade from Ottolenghi's Plenty More with the grated carrot salad from David Lebovitz's My Paris Kitchen
The roulade was cut into serving-size slices and frozen, reheated in the CSO and sliced on the diagonal.
Grated carrot salad was made, as specified in the cookbook, with an authentic French Mouli-juilenne:
The last slice of the Taleggio & spinach roulade from Ottolenghi's Plenty More with the grated carrot salad from David Lebovitz's My Paris Kitchen
The roulade was cut into serving-size slices and frozen, reheated in the CSO and sliced on the diagonal.
Grated carrot salad was made, as specified in the cookbook, with an authentic French Mouli-juilenne:
