The Star Early Edition - - VERVE -

Serves 6-8

300g spinach, washed and chopped 30g but­ter 4 eggs, sep­a­rated 80ml grated Parme­san cheese salt and pep­per grated nut­meg

FILLING 1 bunch of asparagus,

trimmed 250g thick cream cheese 10ml grated le­mon rind 15ml le­mon juice salt and pep­per

Pre­heat the oven to 200°C. Line a 22 x 32cm Swiss roll tin with non-stick bak­ing pa­per and spray with non­stick cook­ing spray.

Cook the spinach un­til ten­der and drain well. Squeeze out all the ex­cess wa­ter.

Place in a food pro­ces­sor and chop finely.

Add the but­ter, egg yolks and 45ml of the Parme­san cheese. Sea­son with salt, pep­per and grated nut­meg.

Beat the egg whites un­til stiff but not dry. Care­fully fold them into the spinach mix­ture. Spread the mix­ture into the pre­pared pan.

Sprin­kle with about 15ml of the re­main­ing Parme­san cheese. Bake for 10-15 min­utes un­til puffed and firm to the touch.

Pre­pare a sheet of non­stick bak­ing pa­per and sprin­kle with the rest of the Parme­san cheese.

Re­move the roulade from the oven and turn it onto the bak­ing pa­per. Re­move the back­ing pa­per from the roulade and leave to cool.

FILLING: Blanch the asparagus un­til ten­der, then plunge into ice wa­ter. Drain well.

Soften the cream cheese and add the le­mon rind and juice. Sea­son to taste. Spread over the sur­face of the roulade. Ar­range the spears on top, lin­ing up with the short side.

Roll up the roulade us­ing the pa­per as a guide. Re­frig­er­ate un­til re­quired.

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