Spinach roulade

(serves 8)

Friday - - Wanted -

Prep time: 25 mins Cook­ing time: 20 mins

In­gre­di­ents 350g spinach 50g wa­ter­cress 4 eggs, sep­a­rated 80g self-rais­ing flour

salt For the fill­ing: 50g but­ter 3 tbsp flour 100g smooth cot­tage cheese 175ml milk 75g moz­zarella 50g sun-dried toma­toes Method: 1. Pre­heat oven to 200°C. Grease and line a Swiss roll tin. Lay a dish towel on a clean sur­face and top it with a piece of wax pa­per. 2. Blanch spinach in boil­ing wa­ter or steam in mi­crowave and drain well. Finely chop spinach and wa­ter­cress. Beat egg whites un­til stiff peaks form. 3. Mix to­gether egg yolks and 80g flour, then add spinach and sea­son. Mix well be­fore fold­ing in egg whites. Trans­fer mix­ture to pre­pared Swiss roll tin and bake for 15-20 min­utes or un­til cooked through. 4. Mean­while, pre­pare fill­ing. Melt but­ter in a small pan, add flour and cook for a minute. Whisk in cot­tage cheese and milk. Cook un­til thick­ened. Add moz­zarella and re­move from heat. 5. When spinach mix­ture comes out of oven, turn it out on to pre­pared dish towel and wax pa­per, then roll it up. Al­low it to cool. 6. When roulade is cool, un­roll it, spread cot­tage cheese fill­ing over and top with sun-dried toma­toes. Re-roll and re­frig­er­ate un­til chilled and ready to serve. Slice and serve with a side salad.

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