Recipe of the Week

Ingredients

  • 1 medium sized onion
  • 8oz (225g) spinach or chard
  • 1oz (25g) butter or marg
  • 2 tbsp chopped parsley (optional)
  • seasoning to taste
  • ground nutmeg to taste
  • 4 free range eggs
  • 2oz (50g) plain flour
  • 8oz (225g) cottage cheese
  • Fresh chives or spring onions chopped 2-3 tbsp

Recipe Name

Spinach Roulade

Method

  • Grease and line a swiss roll tin with greaseproof paper.
  • Finely chop the onion and remove the coarse stems from the spinach.
  • Melt the butter in a saucepan and sauté the onion until transparent.
  • Add the spinach or chard and cook over high heat, stirring frequently, until no moisture remains.
  • Off the heat, stir in the parsley and season generously with salt, pepper and nutmeg.
  • Turn the mixture on to a clean working surface and chop (be sure not to puree it!).  Leave to cool.
  • Whisk the eggs and a pinch of the salt in a basin until thick and creamy, ie, until the trail of the whisk stays in the mixture.
  • Fold in the cooled spinach/chard and the flour carefully, then turn the mixture into the prepared tin.  Level the surface and bake in the oven at 200C (400F) Gas Mark 6 for 10-12 minutes until even and firm to the touch.
  • Turn out on to a piece of greaseproof paper and roll up like a swiss roll, starting from the short edge and keeping the paper in between the roll.  Leave to cool on a wire tray.
  • Mix the cottage cheese with the chives.  Carefully unroll the ‘roulade’ and spread with cottage cheese.  Re-roll and serve with minted new potatoes & mixed salad leaves.