- 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
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- 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.
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