Spinach and cheese roulade


Ingredients 16
Servings 6
Time

Ingredients

  • ROULADE
  • 2
    bunches spinach, trimmed and washed
  • 1
    onion, finely chopped
  • 30
    ml
    margarine
  • 3
    ml
    ground nutmeg
  • 5
    eggs, separated
  • 3
    ml
    salt
  • 2
    ml
    pepper
  • FILLING
  • 250
    g
    fresh mushrooms, chopped
  • 1
    bunch spring onions, sliced
  • 10
    ml
    flour
  • 270
    g
    sweetmilk cheese spread (full cream or low fat)
  • salt and freshly ground black pepper
  • 15
    ml
    chopped fresh thyme
  • 45
    ml
    dried breadcrumbs
 

Method

 
ROULADE: Preheat oven to 180 ºC. Steam spinach and chop it finely. Sauté onion in margarine until soft. Add spinach and cook through. Do not cook off all the liquid. Stir in nutmeg, salt and pepper. Remove from the heat and allow to cool slightly. Beat yolks, add to spinach and mix in well. Line a Swiss roll tin (370 x 270 mm) with greased greaseproof paper. Whisk egg whites until stiff but not dry, gently fold into cooled spinach mixture. Check seasoning. Pour into prepared baking tray and level the surface. Bake in the preheated oven for 20 minutes until just firm and pale golden brown. Turn roulade out onto greaseproof paper and peel off the paper. FILLING: Sauté mushrooms in margarine until cooked and moisture has evaporated. Add the flour to the pan and stir into the mushrooms. Cook for 1 minute. Allow to cool. Fold the cheese spread into flour and mushroom mixture and heat through. Stir in sufficient breadcrumbs to achieve a firm spreading consistency. Spread onto the roulade, sprinkle with fresh thyme and roll up. Serve cold in slices. Wrap in clingwrap and head for the river. Serves 6.
 

 

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