The BBC Good Food logo
Spinach roulade with Boursin & sundried tomatoes

Spinach roulade with sundried tomatoes

By
Rating: 5 out of 5.10 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 4

A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal441
fat33g
saturates15g
carbs16g
sugars6g
fibre4g
protein21g
salt2.08g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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 garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.

  • STEP 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

Recipe from Good Food magazine, May 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content