Spinach and 3-cheese roulade

Serves 8 Takes 30 mins

Your Family - - Contents -

400g packet chopped spinach 5 eggs, separated 230g low-fat smooth cot­tage cheese 45ml gluten-free flour 3ml bak­ing pow­der 100g roll gar­lic & herb goat’s cheese 125ml pecorino, finely grated 80ml sun­dried toma­toes in oil, drained and chopped

1 Heat oven to 180°C. Line a 23cm x 32cm tray with bak­ing pa­per. Cook the spinach in a splash of wa­ter un­til wilted. Cool. Squeeze out liq­uid. 2 Blitz the spinach, egg yolks, 15ml of the cot­tage cheese, flour and bak­ing pow­der un­til finely chopped. Sea­son.

3 Beat the egg whites un­til stiff, then fold into the spinach mix­ture. Spread in the pre­pared tin and bake for about 10 min­utes or un­til firm. 4 Beat the re­main­ing cot­tage cheese and goat’s cheese un­til creamy. Place a 23cm x 32cm bak­ing pa­per on your work sur­face and dust with the pecorino.

5 Turn the hot roulade over onto the pecorino and strip off the top pa­per. Spread with the cheese mix­ture and scat­ter over the toma­toes. Roll up from the short­est end us­ing the pa­per as a guide. Serve im­me­di­ately.

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