September 28, 2016
Very simple to make and a recipe that lends itself to a number of variations. Try some of the different flavoured dips on the market as a filling (spicy capsicum is good) but always include the lettuce mix (mesclun) to add colour and crunch. Serve the roulade as a light meal or in small slices as an appetiser.
1Melt Nuttelex in saucepan, stir in flour.
2Add milk slowly, stirring continuously, while bringing to the boil.
3Remove from heat and blend in cooked spinach, nutmeg, parmesan cheese and pepper (Frozen spinach is excellent for this. Simply microwave or gently heat to defrost).
4Beat in egg yolks.
5Beat egg whites until stiff and fold the egg yolk mixture in lightly until blended (use a rubber spatula and folding action to retain air in the mix).
6Pour into a greased and lined swiss roll tin (28cm x 20cm) and bake at 170°C for 20–25 minutes or until golden and mixture springs back when pressed.
7Place grease proof paper or a clean tea towel on cake rack and sprinkle with extra parmesan cheese, if desired. Turn roulade onto paper or tea towel, remove lining paper and roll up roulade. Leave rolled up to cool.
8Make filling as follows: mix ricotta cheese, sun dried tomatoes and spring onions. Unroll roulade and spread with filling. Top with mesclun lettuce and roll up. Cut into slices to serve.