Spinach Roulade Recipe
Spinach Roulade has a Yummy taste.The Eggs and Cheese gives the Spinach Roulade Incredible taste.
Ingredients
| Spinach | 400 Gram, chopped (FOR THE ROULADE:) | |
| 1 cup hopped onion | ||
| 1 cup hopped green chilli | ||
| Ginger | 1 Inch, chopped (FOR THE ROULADE:) | |
| Butter | 1 Teaspoon (FOR THE ROULADE:) | |
| Eggs | 4 Small, separated (FOR THE ROULADE:) | |
| Flour | 2 Teaspoon (FOR THE ROULADE:) | |
| Parmesan cheese | 4 Teaspoon (FOR THE ROULADE:) | |
| Oil | 2 Teaspoon (FOR THE FILLING :) | |
| 1 cup hopped onion | ||
| Mushrooms | 200 Gram, sliced (FOR THE FILLING :) | |
| White sauce | 2 Cup (16 tbs) (FOR THE FILLING :) | |
| Lime juice | 1 Teaspoon (FOR THE FILLING :) | |
| Parmesan cheese | 1 Teaspoon (FOR THE FILLING :) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash spinach thoroughly to get the grit out.
Put the spinach, onion, chilli, ginger and butter in a pan and cook, stirring occasionally for 5 minutes.
Cool.
Liquidize.
Cook again until the liquid dries up.
Cool.
Mix in salt and pepper, egg yolks and flour.
Beat egg whites until stiff and fold them into the spinach mixture.
Line the swiss roll tin with greased grease-proof paper.
Pour the spinach mixture in and smooth the surface.
Bake in the pre heated oven for 20-25 minutes until the roulade is firm and cooked through.
Sprinkle parmesan cheese on a board and turn the roulade over on to the board and remove the paper immediately, stuff with a little filling and roll over like a swiss roll.
Pour the rest of the sauce over the roulade.
Put the spinach, onion, chilli, ginger and butter in a pan and cook, stirring occasionally for 5 minutes.
Cool.
Liquidize.
Cook again until the liquid dries up.
Cool.
Mix in salt and pepper, egg yolks and flour.
Beat egg whites until stiff and fold them into the spinach mixture.
Line the swiss roll tin with greased grease-proof paper.
Pour the spinach mixture in and smooth the surface.
Bake in the pre heated oven for 20-25 minutes until the roulade is firm and cooked through.
Sprinkle parmesan cheese on a board and turn the roulade over on to the board and remove the paper immediately, stuff with a little filling and roll over like a swiss roll.
Pour the rest of the sauce over the roulade.
Chef
