Spinach Roll recipe
information
Fromage frais is an unripened, soft fresh cheese. Many different types are stocked by supermarkets and delicatessens, and they all have one thing in common - their light, fresh taste. The fat content, however, varies widely, so check the labels before buying.
ingredients
900 g (2 lb) fresh spinach, trimmed, or 450 g (1 lb) packet frozen chopped spinach
4 eggs, separated
pinch of freshly grated nutmeg
salt and pepper
15 g (1/2 oz) butter
1 medium onion, skinned and finely chopped
100 g (4 oz) fromage frais
50 g (2 oz) Cheddar cheese, grated
30 ml (2 tbsp) fresh soured cream
4 eggs, separated
pinch of freshly grated nutmeg
salt and pepper
15 g (1/2 oz) butter
1 medium onion, skinned and finely chopped
100 g (4 oz) fromage frais
50 g (2 oz) Cheddar cheese, grated
30 ml (2 tbsp) fresh soured cream
method
1. Grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with non-stick baking parchment. Set aside.
2. Wash the fresh spinach in several changes of cold water. Place in a saucepan with only the water that clings to the leaves and cook gently, covered, for about
5 minutes, until wilted. If using frozen spinach cook for 7-10 minutes, until thawed.
3. Drain the spinach well and chop finely. Turn into a bowl and cool slightly for about 5 minutes, then beat in the egg yolks and nutmeg, and season with salt and pepper to taste.
4. Whisk the egg whites until stiff, then fold into the spinach mixture with a large metal spoon until they are evenly incorporated.
5. Spread the mixture in the prepared tin. Bake at 200°C (400°F) mark 6 for 15-20 minutes, until firm.
6. Meanwhile, prepare the filling. Melt the butter in a saucepan. Add the onion and fry gently for about 5 minutes, until soft and lightly coloured. Remove from the heat and stir in the fromage frais, cheese and soured cream. Season to taste.
7. Turn the roll out on to greaseproof paper, peel off the lining paper and spread immediately and quickly with the cheese mixture.
8. Roll up by gently lifting the greaseproof paper. Serve hot, cut into thick slices. Accompany with boiled new potatoes.
2. Wash the fresh spinach in several changes of cold water. Place in a saucepan with only the water that clings to the leaves and cook gently, covered, for about
5 minutes, until wilted. If using frozen spinach cook for 7-10 minutes, until thawed.
3. Drain the spinach well and chop finely. Turn into a bowl and cool slightly for about 5 minutes, then beat in the egg yolks and nutmeg, and season with salt and pepper to taste.
4. Whisk the egg whites until stiff, then fold into the spinach mixture with a large metal spoon until they are evenly incorporated.
5. Spread the mixture in the prepared tin. Bake at 200°C (400°F) mark 6 for 15-20 minutes, until firm.
6. Meanwhile, prepare the filling. Melt the butter in a saucepan. Add the onion and fry gently for about 5 minutes, until soft and lightly coloured. Remove from the heat and stir in the fromage frais, cheese and soured cream. Season to taste.
7. Turn the roll out on to greaseproof paper, peel off the lining paper and spread immediately and quickly with the cheese mixture.
8. Roll up by gently lifting the greaseproof paper. Serve hot, cut into thick slices. Accompany with boiled new potatoes.
serving amount
serves 3 - 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
