Spinach Roulade
Serves: 4
Ready in: 60 mins +
Ingredients:
700g spinach4 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:
- Preheat the oven to 190C/325F/Gas 5. Line and grease a 33cm by 23cm baking tray with baking parchment.
- 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.
- 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.
- 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.
- 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.
- 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.
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