Spinach Roulade
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 700g spinach
- 4 free-range eggs, separated
- 4 tbsp self-raising flour
- ¼ tsp ground nutmeg
- butter, for greasing
- 1 tsp finely grated vegetarian Parmesan-style cheese
- 4 tbsp crème fraîche
- 4 tbsp good quality mayonnaise
- 1 tbsp chopped fresh tarragon
- 1 tsp finely grated lemon zest
- 10 sun blush tomatoes, handful of rocket
- salt and pepper
Method
- 1
Preheat the oven to 190C/325F/Gas 5. Line and grease a 33cm by 23cm baking tray with baking parchment.
- 2
Wilt the washed spinach and then squeeze out any remaining water. Add the spinach to a food processor along with the four egg yolks and ¼ tsp nutmeg. Season with salt and pepper.
- 3
Whisk the egg whites until stiff but not dry. Gently fold in the spinach mixture and flour. Pour into the prepared tray. Bake in a preheated oven for 20-25 minutes until set.
- 4
Cool in the tin for a few minutes before inverting onto a lightly greased piece of baking parchment. Roll the roulade up in the parchment and leave to cool.
- 5
Mix the mayonnaise with the crème fraîche, tarragon, lemon zest and seasoning to taste. Unroll the cooled roulade, spread on the crème fraîche mixture and top with a scattering of sun blush tomatoes and the rocket.
- 6
Carefully roll up the roulade and place on a serving plate with the join facing down. Sprinkle with the Parmesan-style cheese 'snow' and serve.
PER SERVING: 38.1 FAT (Excluding extras)
Spinach Roulade was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 700g spinach
- 4 free-range eggs, separated
- 4 tbsp self-raising flour
- ¼ tsp ground nutmeg
- butter, for greasing
- 1 tsp finely grated vegetarian Parmesan-style cheese
- 4 tbsp crème fraîche
- 4 tbsp good quality mayonnaise
- 1 tbsp chopped fresh tarragon
- 1 tsp finely grated lemon zest
- 10 sun blush tomatoes, handful of rocket
- salt and pepper
- 1
Preheat the oven to 190C/325F/Gas 5. Line and grease a 33cm by 23cm baking tray with baking parchment.
- 2
Wilt the washed spinach and then squeeze out any remaining water. Add the spinach to a food processor along with the four egg yolks and ¼ tsp nutmeg. Season with salt and pepper.
- 3
Whisk the egg whites until stiff but not dry. Gently fold in the spinach mixture and flour. Pour into the prepared tray. Bake in a preheated oven for 20-25 minutes until set.
- 4
Cool in the tin for a few minutes before inverting onto a lightly greased piece of baking parchment. Roll the roulade up in the parchment and leave to cool.
- 5
Mix the mayonnaise with the crème fraîche, tarragon, lemon zest and seasoning to taste. Unroll the cooled roulade, spread on the crème fraîche mixture and top with a scattering of sun blush tomatoes and the rocket.
- 6
Carefully roll up the roulade and place on a serving plate with the join facing down. Sprinkle with the Parmesan-style cheese 'snow' and serve.
PER SERVING: 38.1 FAT (Excluding extras)
Spinach Roulade was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
