|
|
 |
 Spinach Roll
Fromage frais is an unripened, soft fresh cheese. Many
different types are stocked by supermarkets and delicatessens.
The fat content varies widely, so check the labels before buying.
INGREDIENTS: Fresh spinach - 900 g (2 lb) trimmed (or 450 g (1 lb) frozen chopped spinach), Eggs - 4 separated, Grated nutmeg - a pinch, Butter - 15 g, Onion - 1 medium finely chopped, Fromage frais - 110 g (4 oz), Cheddar cheese - 50 g (2 oz) grated, Soured cream - 2 tbsp.
COOKING: 1. Pre-heat oven to 200C / 400F / Gas 6. Grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with
non-stick baking parchment.
2. Wash the fresh spinach in several changes of cold water.
Place in a saucepan with only the water that clings to
the leaves and cook gently, covered, for about 5 minutes,
until wilted. If using frozen spinach cook for 7-10
minutes, until thawed.
3. Drain the spinach well and chop finely. Turn into a bowl
and cool slightly for about 5 minutes, then beat in the
egg yolks and nutmeg.
4. Whisk the egg whites until stiff, then fold into the
spinach mixture with a large metal spoon until they are
evenly incorporated.
5. Spread the mixture in the prepared tin. Bake for 15-20
minutes, until firm.
6. Melt the butter in a saucepan. Add the onion and fry
gently for about 5 minutes, until soft and lightly
coloured. Remove from the heat and stir in the fromage
frais, cheese and soured cream.
7. Turn the roll out onto greaseproof paper, peel off the
lining paper and spread immediately and quickly with the
cheese mixture.
8. Roll up by gently lifting the grease-proof paper. Serve
hot, cut into thick slices.
| | |
|
|
