Spinach roulade with Boursin & sundried tomatoes

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
2. Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the Boursin until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
3. Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away

Per serving

441 kcalories, protein 21g, carbohydrate 16g, fat 33 g, saturated fat 15g, fibre 4g, salt 2.08 g

Latest comments and suggestions

• MsVanDeKamp

  21 February 2008

  MsVanDeKamp rated and commented on this recipe

  

  Tried this for a dinner party. I added smoked salmon trimmings to the cheese as well before I rolled it. Nice, but a lot of trouble for what it was, I felt.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• palomablanca

  07 March 2008

  palomablanca commented on this recipe

  Delicious as a special main course for ovo-lacto vegetarians. Not in the easy category but the sort of thing you might tackle if having friends over for a meal. (The leftovers were perfect next day for lunch with a mixed salad).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annemiek

  17 March 2008

  annemiek rated and commented on this recipe

  

  My family really loved this roulade. I didn't use sundried tomatoes because I had some fresh cherry tomatoes left. I roasted them in a hot pan with some olive oil and I also scattered some roasted peppers over the cheese mixture before rolling.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4383/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 x 200g bags ready-washed spinach
• 5 large eggs , separated
• 200g pots fromage frais (not the virtually fat-free one)
• 3 tbsp self-raising flour
• 150g pack Garlic & herb Boursin or roulé
• finely grated vegetarian parmesan -style cheese
• 10-12 sundried tomato , shredded

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 15 mins

Vegetarian

Ingredients

• 2 x 200g bags ready-washed spinach
• 5 large eggs , separated
• 200g pots fromage frais (not the virtually fat-free one)
• 3 tbsp self-raising flour
• 150g pack Garlic & herb Boursin or roulé
• finely grated vegetarian parmesan -style cheese
• 10-12 sundried tomato , shredded

Per serving

441 kcalories, protein 21g, carbohydrate 16g, fat 33 g, saturated fat 15g, fibre 4g, salt 2.08 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.