Name: Sun-dried tomato and spinach roulade
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 250 gram frozen spinach, thawed, excess water squeezed out; 5 eggs, separated; 2 tablespoon plain flour; 2 tablespoon sour cream; 1/2 cup (40g) finely grated parmesan cheese, plus 1/4 cup (20g) extra, shaved; 250 gram fresh ricotta; 150 gram goat's cheese; 2/3 cup (100g) drained sun-dried tomatoes, finely chopped; 2 green onions, finely sliced; small basil leaves, to serve

Ingredients

250 gram frozen spinach, thawed, excess water squeezed out

5 eggs, separated

2 tablespoon plain flour

2 tablespoon sour cream

1/2 cup (40g) finely grated parmesan cheese, plus 1/4 cup (20g) extra, shaved

250 gram fresh ricotta

150 gram goat’s cheese

2/3 cup (100g) drained sun-dried tomatoes, finely chopped

2 green onions, finely sliced

small basil leaves, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 26cm x 32cm Swiss roll pan with baking paper, extending paper 5cm over edges.

2.Place spinach, egg yolks, flour, sour cream and half of grated parmesan in a food processor. Process for 45 seconds, until smooth.

3.Using an electric mixer, beat egg whites in a clean bowl until firm peaks form. Using a large metal spoon, fold spinach mixture, in two batches, through egg white, until combined. Pour into prepared pan and bake for 12-15 minutes, until spongy to touch.

4.Place a piece of baking paper on work surface and sprinkle over remaining grated parmesan. Invert spinach sponge onto paper with parmesan, and remove paper from top of sponge. Cover sponge with a clean tea towel and set aside to cool.

5.Meanwhile, place ricotta and goat’s cheese in food processor and process until smooth. Spread mixture over cooled spinach sponge. Arrange sun-dried tomato and green onion along long edge facing you, leaving a 2cm border along base.

6.Using paper as a guide, roll up sponge to form a log. Wrap in baking paper and then foil. Refrigerate until needed.

7.To serve, scatter over shaved parmesan and basil leaves and cut into slices.

Keep the roulade tightly wrapped in baking paper and foil for easy transportation to a picnic. Unwrap and slice just before serving.
Note

Woman's Weekly Food

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