CHILLIN' WITH A VERSATILE ROULADE

Kick back and relax with this gorgeous triple-duty roulade...

Spinach Roulade with Cream Cheese & Taramasalata
(options for sun-blush tomatoes and ham)

A spinach roulade which has been chilling in the fridge for several hours is perfect during a hot spell.

This one often appears on special occasions, eliciting many ooh's and ah's.  In the summer, it looks and tastes absolutely appropriate -- a chilled pillowy outer  topped with creamy and savoury layers.  Nothing satisfies like cool cream cheese enhanced with highly seasoned additions.  

And trust me:  guys - including die-hard carnivores - love this roulade as much as ladies.  

Fresh spinach is recommended; while frozen spinach is faster, flavour is compromised.  (If pockets are deep enough, organic spinach elevates the roulade into the stratosphere for taste.)  

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.  OR
  

Spinach Roulade with
sun blush tomato bombs

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

2. or scatter the cream cheese with antipasti (sun blush toms, chopped artichoke hearts and/or olives)

3. this works best with fish or vegetables but if you must please carnivores, replace the tara with a layer of finely minced cooked ham mixed with a little mild mustard and mayo.


Planning is required; part of the preparation takes place the day before and the roulade should be made several hours before serving.

Cost: min £5.50 , 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)  or 538gm/10oz/1.5 cup frozen spinach, drained

     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 
   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 fresh and not organic, blanch in a mix of 9 parts water to 1 part vinegar 20 mins before rinsing & draining 
3. Without adding water, place fresh 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 very 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; flip onto the greaseproof
17. Carefully peel away the paper on the roulade; roll up as tightly as you can (see tips) with seam underneath; leave to cool; refrigerate several hours 
18. When ready to serve, beat cream cheese & lemon zest
19. Leaving an 1inch/2cm border, spread roulade 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 

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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.