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Spinach and beef roulade

Recipe from: 2/12/1998 12:00:00 AM
Ingredients 9
Servings 4


  • 50
  • 50
    cake flour
  • 600
  • salt and cayenne pepper to taste
  • 6
    eggs, separated
  • 40
    dried or 100 ml freshly grated Parmesan cheese
  • 250
    creamed cottage cheese
  • 200
    spinach, stems removed and leaves blanched
  • 250
    cooked silverside or topside, very thinly sliced


30-40 min
Preheat the oven to 160 ºC. Line a 30-cm x 22-cm baking tray with baking paper and spray with non-stick spray. Heat the butter in a saucepan and stir in the cake flour. Slowly add the milk while stirring continuously and heat until the mixture comes to the boil and thickens. Season with salt and cayenne pepper. Cool and beat in the egg yolks. Beat the egg whites until soft peaks are formed and fold into the mixture. Spoon into prepared baking sheet and bake for 30-40 minutes or until golden brown. Cool. Tear off a clean sheet of baking paper, the size of the baking sheet, and sprinkle with Parmesan cheese. Turn out the roulade onto the baking sheet and carefully remove the baking paper. Spread with cottage cheese, arrange spinach leaves on top, season with salt and nutmeg and arrange the beef slices on top. Roll up. Serve cold. Serves 4.

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