SAVOURY CHEESE ROULADE
A light and delicious egg dish that makes a great lunch
Provided by Angela Coleby
Categories Lunch Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 190C/375F degrees
- Grease and line a long baking tin with parchment paper.
- Beat the egg whites until stiff peaks form.
- In another bowl, place the egg yolks, butter, Parmesan and Cheddar and mix well.
- Add the baking powder, salt, pepper, garlic powder, baking powder and coconut flour. Stir until combined.
- Add the almond milk, parsley and chives and blend into almost a dough.
- Fold in the egg whites and gently mix until combined.
- Pour into the baking tin, smooth evenly and bake for 12-15 minutes until golden and firm.
- Whilst this is cooking, prepare the filling.
- Heat the olive oil in a frying pan.
- Add the spinach and spring onion and gently cook for 3-5 minutes until the spinach is wilted.
- Remove from the heat and add the feta cheese. Season to taste with salt and pepper. I sometimes add a pinch of nutmeg.
- Remove the roulade from the oven, loosen the sides of the tin gently, then turn out the roulade onto a large piece of parchment paper. This will be used for rolling.
- Remove the parchment paper from the top of the roulade.
- Spread the spinach filling evenly over the roulade.
- Using the edges of the bottom parchment paper, gently yet firmly, roll the roulade from the smaller edge.
- Slice, eat and enjoy!
Nutrition Facts : ServingSize 1 Slice, Calories 171 kcal, Carbohydrate 3.8 g, Protein 9 g, Fat 14 g, Fiber 1.3 g
SPINACH ROULADE WITH CREAM CHEESE & PEPPERS
A friend of mine made these roulades for a dinner party she invited me to and they were so pretty and delicious! They may be prepared in advance and reheated. Just wrap in foil and place in a preheated 325F oven for about 15 minutes. Serves 6 as a starter and 4 as a main course. From "The Classic Vegetarian Cookbook."
Provided by Enjolinfam
Categories Spinach
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200C). Line a 9x13-inch shallow-sided baking sheet with waxed paper to extend slightly up the sides.
- Place the spinach in a pan with just the water that clings to its leaves after washing. Cook over moderate heat until tender: 7-10 minutes. Drain.
- Put the spinach, butter, and egg yolks in a blender, and work until smooth. Transfer to a lare bowl, and season with nutmeg, salt, and pepper.
- In a separate bowl, shisk the egg whites until they are stiff. Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared pan, smoothing it to the edges.
- Sprinkle 2 tbsp of the Parmesan cheese over the roulade. Bake the roulade until just firm and spongy in the center: 12-15 minutes.
- Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan. Remove the waxed paper that was used to line the pan from the top.
- Place the pepper under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips.
- Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it. Arrange the red pepper over the top in widel spaced stripes, then roll up the roulade from one of the short sides.
- Place the roulade with the seam underneath so it cannot unroll. Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.
CHEESE AND SPINACH ROULADE
I can't remember where I found this recipe...it was scribbled on a card from long ago. It's very good - perfect for a summer luncheon. A spinach semi-jellyroll is filled with a cheesy herbed luciosness... You can replace the Feta cheese with Parmesan if you like, and the mozzarella can be a pizza or Italian cheese mix.
Provided by Patti599
Categories Lunch/Snacks
Time 1h8m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make the Jellyroll:.
- Preheat oven to 375 degrees.
- Prepare a jellyroll pan by spraying it with nonstick spray, then putting a piece of wax or parchment paper in it.
- Thaw the spinach, then wring most of the water out. In a food processor or blender, whirl the Feta, cottage cheese, and egg yolks. Add the spinach and mix for a few seconds. Add the seasonings.
- In a separate bowl, beat egg whites until stiff. Gently fold in the spinach mixture. Pour into the pan and bake 15 to 18 minutes, until lightly browned.
- After it is out of the oven, turn the pan over onto a lightly floured dishtowel. pull the paper off the back, the gently roll it into a tube and let cool on a rack.
- To make the Filling:.
- Mix mozzarella, onion, garlic and seasonings.
- Spread filling on spinach roll, then sprinkle with bread cubes. Reroll and bake for 20 minutes.
Nutrition Facts : Calories 449, Fat 28.3, SaturatedFat 16, Cholesterol 295, Sodium 1433.9, Carbohydrate 16.3, Fiber 3.1, Sugar 4.7, Protein 33.3
SPINACH ROULADE WITH SUNDRIED TOMATOES
A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Starter
Time 35m
Number Of Ingredients 7
Steps:
- 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 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.
- 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
Nutrition Facts : Calories 441 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.08 milligram of sodium
SAUTEED SPINACH AND PEPPERS
We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.
Nutrition Facts :
SPINACH ROULADE
A beautiful dish my mother has made often and it's always been a favorite. A cheesy spinach mixture rolled up in a cheese souffle, from the famous vegetarian Greens Restaurant in San Francisco. The recipe calls for ricotta, but I'm thinking unless you use fresh ricotta there won't be much flavor in the filling. So I plan on adding a few extra ingredients to give it some more umph. Like any ricotta and spinach mixture, it's easy to add onto!
Provided by KT9791
Categories European
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400. Line a 10x15 baking sheet with parchment paper. Put a few dabs of butter on the pan to help anchor the paper then lightly butter and flour the paper, knocking off any extra flour.
- Separate the yolks and whites. Lightly beat the yolks and set them aside. Make a rue by melting the butter, add the flour, stirring constantly then whisk in milk. Cook another 3 minutes, remove from heat and add salt and pepper.
- Gradually whisk some of the mixture into the yolks to warm them, then return everything to the pot to finish combining.
- In a large bowl whisk or beat the egg whites with a pinch of salt (or cream of tartar) until they form smooth peaks.
- Stir about ¼ of the whites and ½ of cheese into the milk mixture, then gently fold in the rest of the whites.
- Pour soufflé mixture on the baking sheet spreading to all corners. Sprinkle to rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes. Remove soufflé from the oven and let it cool. Turn over onto the counter and remove parchment paper. Use a tea towel under to help roll it later.
- Prepare soufflé base and set aside. Wash and cook spinach, seasoned with salt. Drain. Melt butter and cook onion. Squeeze water out of spinach and chop finely. Add to onions. Cook another few minutes.
- Thin ricotta with enough milk until soft and pliable and season with nutmeg and pepper. Preheat the oven to 400. Spread the ricotta over the soufflé and top with spinach. (This is where I plan on adding a bit more. Likely basil, gruyere cheese, sundried tomato and toasted pine nuts.).
- Roll the soufflé, short end first. Transfer to a greased baking sheet, end down to prevent unrolling. Brush the top with cream. Bake lightly covered for 25 minutes
- To serve, ladle sauce on plate and set sliced piece over sauce.
Nutrition Facts : Calories 315.7, Fat 23.9, SaturatedFat 13.8, Cholesterol 194.6, Sodium 361.3, Carbohydrate 12.1, Fiber 2.7, Sugar 1.1, Protein 15.3
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