Recipe 11: Spinach ‘keep the compliments coming’ roulade

By admin
16 September 2010

ROULADE

100 g Stork Bake

125 ml (½ c) cake flour

500 ml (2 c) warm milk

250 ml (1 c) grated Cheddar cheese

salt and freshly ground black pepper

4 extra-large eggs, separated

300 g (1 bag) spinach, washed, steamed and finely shredded

FILLING

125 ml (½ c) sun-dried tomato or basil pesto

375 ml (1½ c) crumbled ricotta cheese

60 ml (¼ c) chopped fresh parsley or basil

Preheat the oven to 160 °C.

Grease a 35 x 25 cm baking tin with nonstick spray. Line with greaseproof ¬paper and grease again with nonstick spray.

ROULADE

Make a white sauce with the Stork Bake, flour and warm milk. Remove from the heat. Add the cheese and stir until melted. Season with salt and pepper. Add the egg yolks and spinach and mix. Beat the egg whites until stiff peaks form and gently fold into the spinach and cheese sauce. Pour into the baking tray and gently spread evenly. Bake for 25-30 minutes until golden brown and puffed. Turn out on a damp tea towel. Roll up the roulade with the tea towel and leave to cool.

FILLING

Mix the pesto, ricotta and herbs. When the roulade has cooled a bit, unroll and spread over the filling. Roll

up again. Serve sliced with

salad.

Serves 8.

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