Ingredients
- 500g Fresh spinach
- 45g Butter, unsalted softened
- 4 eggs, separated
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 200g Goats cheese, soft
- 2 tablespoons fresh chives chopped
- 2 tablespoons heavy cream
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- Pre-heat the oven to 200C/400F degrees.
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Step 2
- Heat the olive oil in a frying pan on a medium heat and add the spinach. Cook until wilted and soft.
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Step 3
- Remove from the heat, and add the salt, pepper and nutmeg. and blend until smooth with an immersion blender.
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Step 4
- Add the butter and egg yolks.In a bowl, whisk the egg whites until stiff.Grease and line a rectangle baking tray with parchment paper.Fold in the egg whites and mix thoroughly.
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Step 5
- Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden.As the roulade is cooking prepare the filling.In a bowl, add the goats cheese and cream. Blend until smooth, then add the chives. Stir until combined.When the roulade is ready, remove from the oven and with a knife gently loosen the edges.
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- Length: 12 minutes
Step 6
- Place the roulade on top of a large piece of parchment paper and tap the tin for the roulade to come out.
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Step 7
- Remove the parchment paper that was used to bake the roulade from the top of it.
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Step 8
- Spread the cheese mixture over the roulade.Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
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Step 9
- Remove the parchment paper, slice into 8 slices, and serve. Each serving is 2 slices.
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