175 g (6 oz) red lentils
1 small onion, skinned and finely chopped
30 ml (2 level tbsp) tomato ketchup
1 level tbsp (15 ml) creamed horseradish
1 stick (8 Tbsp) 115 g (4 oz) butter
salt and freshly ground pepper
1 lb (450 g) spinach, cleaned and trimmed
1/2 cup (50 g) 2 oz flour, sifted
1 1/4 cup (1/2 pint) 300 ml milk
2 eggs, separated dry breadcrumbs
1 small onion, skinned and finely chopped
30 ml (2 level tbsp) tomato ketchup
1 level tbsp (15 ml) creamed horseradish
1 stick (8 Tbsp) 115 g (4 oz) butter
salt and freshly ground pepper
1 lb (450 g) spinach, cleaned and trimmed
1/2 cup (50 g) 2 oz flour, sifted
1 1/4 cup (1/2 pint) 300 ml milk
2 eggs, separated dry breadcrumbs
method
1. Butter and line a 28 cm (11 inch) Swiss-roll tin.
2. Cook the lentils with the onion in a large saucepan of boiling salted water until tender.
3. Drain well, then return to the pan and heat to evaporate excess moisture.
4. Add the tomato ketchup, horseradish and 50 g (2 oz) butter.
5. Rub through a sieve or puree in a blender. Season and set aside.
6. In a pan, gently cook spinach, sprinkled with salt (do not add any liquid), for 3-4 minutes.
7. Turn into a colander, press with a potato masher, and chop finely.
8. To make the sauce, melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring.
9. Remove pan from the heat and gradually stir in the milk.
10. Bring to the boil and continue to cook, stirring, until the sauce thickens.
11. Remove from the heat. Stir in spinach and egg yolks. Season.
12. Whisk egg whites until stiff and gently fold into spinach mixture. Spoon into prepared tin. Level surface.
13. Bake in the oven at 200°C (400°F) mark 6 for 20 minutes, until well risen and golden.
14. Turn out on to greaseproof paper sprinkled with dried breadcrumbs.
15. Peel off greaseproof lining. Spread lentil puree over surface.
16. Roll up Swiss-roll style and return to oven for 5 minutes.
2. Cook the lentils with the onion in a large saucepan of boiling salted water until tender.
3. Drain well, then return to the pan and heat to evaporate excess moisture.
4. Add the tomato ketchup, horseradish and 50 g (2 oz) butter.
5. Rub through a sieve or puree in a blender. Season and set aside.
6. In a pan, gently cook spinach, sprinkled with salt (do not add any liquid), for 3-4 minutes.
7. Turn into a colander, press with a potato masher, and chop finely.
8. To make the sauce, melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring.
9. Remove pan from the heat and gradually stir in the milk.
10. Bring to the boil and continue to cook, stirring, until the sauce thickens.
11. Remove from the heat. Stir in spinach and egg yolks. Season.
12. Whisk egg whites until stiff and gently fold into spinach mixture. Spoon into prepared tin. Level surface.
13. Bake in the oven at 200°C (400°F) mark 6 for 20 minutes, until well risen and golden.
14. Turn out on to greaseproof paper sprinkled with dried breadcrumbs.
15. Peel off greaseproof lining. Spread lentil puree over surface.
16. Roll up Swiss-roll style and return to oven for 5 minutes.
serving amount
serves 4
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