SPINACH ROULADE, Vegetarian, special occasion, lower-fat

A favourite from the 67 family cookbook...

Spinach Roulade with Cream Cheese & Taramasalata
'I could eat a lot of this; that's a good combo' 'blend of flavours is just right'

This special occasion recipe was popular at buffets and dinner parties, eliciting many ooh's and ah's.  It looks and tastes absolutely fabulous -- pillowy green roulade topped with cream cheese and a layer of savoury taramasalata.   

Though a favourite with ladies (not to be sex-ist), the roulade was also welcomed by guys, including die-hard carnivores.   

Fresh spinach is recommended; frozen spinach is cheaper but loses on flavour and texture.  (If pockets are deep enough, organic spinach elevates the roulade into the stratosphere for taste.)   

The roulade is not exactly 'skinny' but 67 used own-brand* 40% fat-reduced cream cheese to reduce fat and cut costs.  The method has also been simplified for adventurous cooks tackling roulades for the first time. 

Part of the preparation takes place the day before.

The taramasalata lifts the roulade out of the ordinary, its saltiness setting off the cream cheese.  

If taramasalata is not your thing, replace with a garlicky beetroot hummus and be sure to add 1/3 tsp cayenne for a kick.
  

Spinach Roulade with homemade
sun blush tomatos

Or try a single layer of 40% fat-reduced cream cheese. either:

1. pureed with 2 ounces smoked salmon and a few tablespoons of sun-blush toms, then stirring in another 2 ounces shredded smoked salmon

2. generously scattered with sun blush tomatoes and a few chopped artichoke hearts and/or olives    




Cost: £6'ish, depending on spinach & additions 
Serves: 6-10, depending on width of slices


Ingred:

   400gm/14oz fresh spinach, stems & grotty leaves removed (1 generous (250ml) cup after being cooked and squeezed)  

     10gm butter melted
       1/2 tsp powdered nutmeg, fresh grated if poss
       1/4-1/3 tsp salt and 1/3 tsp pepper, to taste 
       4 tbsp finely chopped chives 
       1/2 tsp cayenne (opt)

    4 room temperature large eggs, separated    

   100gm/3.5oz 40% fat-reduced cream cheese (or whole fat if not worried about cholesterol)
   zest of a half a lemon
  
   100gm/3.5oz taramasalata

   couple of tablespoons parmesan (opt)
   
Method:

1. Line a 8.5x12in/22x31cm pan with greaseproof paper which extends beyond the tin; brush lightly with veg oil
2. If spinach is not organic, blanch in a mix of 9 parts water to 1 part vinegar 20 mins before rinsing & draining 
3. Without adding water, place spinach in a large pan over med-high heat  cook until spinach is completely wilted, reduced in volume & nearly dry (maybe 10 mins)
4. Transfer spinach to a colander over a bowl; squeeze out as much water as you can by pressing it with the back of a spoon/ladle -- ending up with a generous (250ml) cupful spinach
5. Chop roughly, refrigerate overnight in the sieve to allow extra moisture to drip through
6. When ready to proceed, bring spinach to room temperature; squeeze once more for good luck 
7. Melt butter over low heat; cool 
8. Add to spinach along with nutmeg, chives, if using, & egg yolks; process coarsely till just blended
9. Taste; season with salt & pepper; transfer to large bowl
10. Preheat oven to 200c/400f, 180fan/350f or gas 6
11. In a clean, dry bowl beat egg whites to stiff peaks; using a spatula, fold whites gently but quickly into spinach  --  slice through the mixture to the bottom and fold the contents over, turning the bowl clockwise as you go
12. When there are only a few streaks of white left, pour into the tin; spread into corners and even out with a spatula
13. Bake in the centre of the oven 15-20 mins until puffy & brown; it should not wobble but spring back lightly if pressed 
14. Cool in tin 10 mins
15. Cover a board with a clean tea towel and on top of that, a large sheet of greaseproof paper; sprinkle parmesan, if using, over the greaseproof 
16. Loosen edges of roulade from baking paper; flip onto the greaseproof
17. Carefully peel away the paper on the bottom of the roulade; roll up as tightly as you can (see tips) with seam underneath; leave to cool 
18. When ready to serve, mix cream cheese & lemon zest
19. Leaving an 1inch/2cm border, spread with a layer of cream cheese then a layer of taramasalata
20. Roll up without squidging out the insides 
21. Rest seam side down; trim ends; using a sharp serrated knife, slice into portions, cleaning the blade after each slice
22. Serve with boiled baby potatoes and tender stem broccoli

Comments:
'I could eat a lot of this; that's a good combo of textures' Political Agent, committed carnivore
'Good...but maybe better with a bit of a kick?' UK Campaign Manager/Finnish Instagram food blogger 
'Really good; blend of flavours is just right.' Hampstead Campaign Manager

Tips:

• the roulade will be easier to roll at step 17 if you make a tiny cut on both sides of the roll about 1/2inch/1cm in and fold it over before rolling 

*67 used M&S

                                                             More vegetarian/vegan on NavBar/Recipes II...

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.