▶︎ Food & Entertainment
Spinach and Bean
Roulade
(Portions: 10)
Roulade
75ml
250ml
50ml
5
50ml
250ml
1ml
2ml
wholewheat flour
skimmed milk
margarine
salt and pepper to taste
eggs, separated
Parmesan cheese, grated
c
ooked spinach, chopped
(600g fresh)
ground nutmeg
mustard powder
Filling
125g
cooked brown beans or
1 x 410g
tin of Red Speckled beans
125g
bacon, fat removed and chopped
1
garlic clove, crushed
1
onion, chopped
125g
mushrooms, chopped
200g
low-fat cottage cheese
5ml basil
2ml
black pepper, coarsely ground
10ml
sherry (optional)
1. Pre-heat the oven to 180°C.
2. Prepare a white sauce by heating the milk and margarine
until boiling point. Make a paste with the wholewheat
flour and a bit of extra milk. Add it to the boiling milk and
stir briskly to prevent the formation of lumps. Season well
with salt and pepper.
3. Beat the egg yolks and add the yolks together with the
cheese and spinach to the white sauce.
4. Beat the egg whites until the soft peak stage and fold
into the white sauce mixture.
5. Line a baking tray of 250mm x 300mm with baking paper
and spoon the mix