Spinach roulade with Boursin & sundried tomatoes
A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 15 mins
Vegetarian
- 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.
- 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.
- 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, sugar 6g, salt 2.08 g
Recipe from Good Food magazine, May 2007.
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http://www.bbcgoodfood.com/recipes/4383/
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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, sugar 6g, salt 2.08 g
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21 February 2008
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