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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 8 |
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Having just acquired a new roulade ( swiss roll ) tin, i have been on the look out for recipes. I havent tried this yet, but want to post it before i lose it , as i brought it all the way back from England. Ingredients:
2 ounces butter |
2 ounces flour |
1 cup milk |
1/2 teaspoon nutmeg |
salt and pepper |
8 ounces frozen spinach, thawed and well dreianed |
1 ounce grated parmesan cheese |
4 large eggs, seperated |
salt and pepper |
Directions:
1. Grease a 8 X 12 swiss roll tin and line with greaseproof paper.
2. For the Filling:.
3. Melt butter, stir in the flour, then slowly blend in the milk, and simmer until thickened.
4. Add nutmeg, and salt and pepper.
5. Chop spinach and stir into sauce.
6. For the Roulade:.
7. Whisk the egg whites until stiff, gently fold in the beaten egg yolks and salt and pepper.
8. Carefully turn into prepared tin, and level the surface.
9. Bake in a 375 deg F oven for 8 minutes until soft to touch and pale golden brown.
10. Turn out of tin onto a sheet of greaseproof paper sprinkled with the parmesan.
11. Quickly and carefully loosen the paper on the bottom of the roulade and peel off.
12. Spread evenly with the spinach mixture.
13. Roll up like a swiss roll using the paper beneath for support to keep a firm roll.
14. Serve at once.
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