Spinach Roulade Recipe
Ingredients
| Cooked spinach - 175 - 200 g / 6 - 7 oz, chopped | ||
| Butter | 25 Gram | |
| Flour | 25 Gram | |
| Milk | 150 Milliliter | |
| Onion | 100 Gram | |
| Cottage cheese | 175 Gram | |
| Salt | To Taste | |
| Pepper | 1 | |
| Grated nutmeg | ||
| Eggs | 4 Small, separated | |
| Gruyere or Cheddar cheese - 1 level tablespoon, grated | ||
| Parmesan cheese | 1 Tablespoon (Leveled), grated | |
Directions
MAKING
1 For the filling: In a heavy pan, melt the butter and add in flour and milk to prepare a thick sauce.
2 Remove 1 tablespoon sauce and set aside.
3 To the pan, add finely chopped onions and cook for about 3 minutes.
4 Add in cottage cheese and cook for another 3 minutes.
5 Add salt, pepper and nutmeg for seasoning.Set aside.
6 For the roulade: Blend together the spinach along with reserved sauce and egg yolks.
7 In a bowl, beat the egg whites until stiff and fold into the spinach mixture.
8 Line a swiss roll tin 33 x 23 cm / 13 x 19 in. with foil and spread the mixture in it.
9 Bake at 375 degrees farenheit (190° C/Gas Mark 5) for 15 minutes and remove from the oven.
10 Put a sheet of greaseproof paper over the roulade while its still warm and invert it on to the table.
11 Let cool for 5 minutes and remove the tin and foil.
12 Reheat the filling and evenly spread over the roulade, leaving the edges free.
13 Gently roll it up using a paper.
SERVING
14 Holding a hot serving plate close to the roll, give the roulade a flip so that it lands on the dish with its join face-downwards.
1 For the filling: In a heavy pan, melt the butter and add in flour and milk to prepare a thick sauce.
2 Remove 1 tablespoon sauce and set aside.
3 To the pan, add finely chopped onions and cook for about 3 minutes.
4 Add in cottage cheese and cook for another 3 minutes.
5 Add salt, pepper and nutmeg for seasoning.Set aside.
6 For the roulade: Blend together the spinach along with reserved sauce and egg yolks.
7 In a bowl, beat the egg whites until stiff and fold into the spinach mixture.
8 Line a swiss roll tin 33 x 23 cm / 13 x 19 in. with foil and spread the mixture in it.
9 Bake at 375 degrees farenheit (190° C/Gas Mark 5) for 15 minutes and remove from the oven.
10 Put a sheet of greaseproof paper over the roulade while its still warm and invert it on to the table.
11 Let cool for 5 minutes and remove the tin and foil.
12 Reheat the filling and evenly spread over the roulade, leaving the edges free.
13 Gently roll it up using a paper.
SERVING
14 Holding a hot serving plate close to the roll, give the roulade a flip so that it lands on the dish with its join face-downwards.
Chef
