Spinach roulade with Boursin & sundried tomatoes

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Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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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.

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• 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).

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• 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.

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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

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Difficulty and servings

Serves 4

Preparation 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

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