Spinach Roulade Recipe
Ingredients
| Frozen spinach | 500 Gram, cooked, drained | |
| Eggs | 3 , separated | |
| Butter | 1 Tablespoon, softened | |
| Freshly grated nutmeg | ||
| black pepper | 1 | |
| A little Parmesan or finely grated hard cheese | ||
Directions
Prepare a Swiss roll tin approximately 30 X 25 cm/12 X 9 inches by lining it with greaseproof paper and brushing it liberally with melted butter or oil.
Make sure that the spinach is really well drained.
Beat in the egg yolks and butter and season generously with nutmeg and pepper.
Beat the egg whites until stiff but not dry and stir 1 tablespoon into the spinach mixture.
Fold in the remaining whites as quickly and gently as possible to avoid knocking air out of the mixture.
Spoon into the prepared tin, spread into the corners and level off.
Bake at 180°C/350°F/Gas Mark 4 for 12-15 minutes.
The roulade should be firm but not over-cooked or it will be tough.
Have ready a large sheet of greaseproof paper, lying on a clean teatowel or sheet of foil.
Brush the greaseproof paper with oil and sprinkle with a little Parmesan or finely grated hard cheese.
When the roulade is cooked, turn it out on to the greaseproof paper.
To serve hot, spread with the filling and roll up, picking up the ends of the teatowel or foil to help you.
To serve cold, cover with a sheet of greaseproof paper and roll up while warm.
Allow to cool then unroll, fill and re-roll.
Make sure that the spinach is really well drained.
Beat in the egg yolks and butter and season generously with nutmeg and pepper.
Beat the egg whites until stiff but not dry and stir 1 tablespoon into the spinach mixture.
Fold in the remaining whites as quickly and gently as possible to avoid knocking air out of the mixture.
Spoon into the prepared tin, spread into the corners and level off.
Bake at 180°C/350°F/Gas Mark 4 for 12-15 minutes.
The roulade should be firm but not over-cooked or it will be tough.
Have ready a large sheet of greaseproof paper, lying on a clean teatowel or sheet of foil.
Brush the greaseproof paper with oil and sprinkle with a little Parmesan or finely grated hard cheese.
When the roulade is cooked, turn it out on to the greaseproof paper.
To serve hot, spread with the filling and roll up, picking up the ends of the teatowel or foil to help you.
To serve cold, cover with a sheet of greaseproof paper and roll up while warm.
Allow to cool then unroll, fill and re-roll.
Chef
