Spinach, blue cheese and mush­room roulade

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4-6 PREP TIME 20 MIN­UTES COOK TIME 15 MIN­UTES ASSEM­BLY TIME 5 MIN­UTES

This looks com­pli­cated and very im­pres­sive, but in fact it is re­ally easy to make. A great veg­e­tar­ian main course or en­trée, it can be served hot or cold. Lots of vari­a­tions are possible with dif­fer­ent fill­ings, for ex­am­ple smoked salmon and ca­pers.

ROULADE

6 eggs ½ tea­spoon salt hand­ful of pars­ley 2 hand­fuls baby spinach leaves (or use frozen spinach) ½ tea­spoon freshly ground black pep­per 3 ta­ble­spoons corn­flour

FILL­ING

50g but­ter 2 cups finely sliced but­ton mush­rooms, or a mix of mush­room va­ri­eties 3 ta­ble­spoons flour 180ml milk ½ cup finely grated tasty cheese or parme­san ½ cup finely crum­bled mild blue cheese 2 tea­spoons whole­grain mus­tard salt and freshly ground black pep­per ½ cup toasted wal­nuts (see over­leaf), plus ex­tra to gar­nish 250g sour cream or thick Greek-style unsweet­ened yoghurt, to serve ¼ cup chopped pars­ley, to gar­nish

1 ROULADE Pre­heat oven to 180°C. Spray a 25cm x 35cm roulade or sponge roll tin with bak­ing spray and line with non-stick bak­ing pa­per, then spray the pa­per as well. 2 In a large bowl, whisk the eggs and salt to­gether us­ing an elec­tric beater un­til thick and fluffy. While this is mix­ing, re­move the pars­ley from its stalks, which you can dis­card. Chop the pars­ley and spinach to­gether roughly. Fold the greens, pep­per and corn­flour care­fully into the whisked eggs. Spread into the pre­pared tin and cook for 15 min­utes un­til golden, risen and firm. Re­move from the oven and turn out onto a pa­per-lined wire rack to cool. 3 FILL­ING Melt the but­ter in a saucepan. Add the mush­rooms and fry for 5 min­utes. Add the flour and stir over a medium heat for 1 minute. Grad­u­ally whisk in the milk, stir­ring con­tin­u­ously un­til the sauce thick­ens. Add the cheeses and mus­tard, and sea­son gen­er­ously. 4 Re­move the pa­per the roulade was cooked in and set aside. Spread the mush­room mix­ture all over the sur­face with a spat­ula. Sprin­kle with toasted wal­nuts, then roll up from a short end to­wards you. 5 Firmly shape the roll, and wrap it in the base bak­ing pa­per un­til it is time to slice and serve. I like this best served warm. It can be pre­pared in the morn­ing and re-warmed in a low oven or the mi­crowave. Gar­nish each por­tion with a dol­lop of sour cream or yoghurt, a sprin­kle of pars­ley and ex­tra toasted wal­nuts.

Spinach, blue cheese and mush­room roulade

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