SPINACH ROULADE WITH SUNDRIED TOMATOES
A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
- Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
- Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away
Nutrition Facts : Calories 441 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.08 milligram of sodium
CHICKEN SPINACH ROULADE
This recipe is easy and sure to impress.
Provided by LadyVictorie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease a baking sheet.
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
- Heat spinach in a saucepan over medium-high heat.
- Whisk eggs, Parmesan cheese, and milk together in a bowl.
- Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
- Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
- Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
- Sprinkle bread crumbs atop rolled chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 24.2 g, Cholesterol 117.3 mg, Fat 7.3 g, Fiber 3.9 g, Protein 34.6 g, SaturatedFat 2.3 g, Sodium 687.8 mg, Sugar 2.2 g
CHEF JOHN'S BEEF ROULADEN
For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.
Provided by Chef John
Categories World Cuisine Recipes European German
Time 1h50m
Yield 2
Number Of Ingredients 13
Steps:
- Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
- Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
- Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
- Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
- Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g
SPINACH ROULADE
A beautiful dish my mother has made often and it's always been a favorite. A cheesy spinach mixture rolled up in a cheese souffle, from the famous vegetarian Greens Restaurant in San Francisco. The recipe calls for ricotta, but I'm thinking unless you use fresh ricotta there won't be much flavor in the filling. So I plan on adding a few extra ingredients to give it some more umph. Like any ricotta and spinach mixture, it's easy to add onto!
Provided by KT9791
Categories European
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400. Line a 10x15 baking sheet with parchment paper. Put a few dabs of butter on the pan to help anchor the paper then lightly butter and flour the paper, knocking off any extra flour.
- Separate the yolks and whites. Lightly beat the yolks and set them aside. Make a rue by melting the butter, add the flour, stirring constantly then whisk in milk. Cook another 3 minutes, remove from heat and add salt and pepper.
- Gradually whisk some of the mixture into the yolks to warm them, then return everything to the pot to finish combining.
- In a large bowl whisk or beat the egg whites with a pinch of salt (or cream of tartar) until they form smooth peaks.
- Stir about ¼ of the whites and ½ of cheese into the milk mixture, then gently fold in the rest of the whites.
- Pour soufflé mixture on the baking sheet spreading to all corners. Sprinkle to rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes. Remove soufflé from the oven and let it cool. Turn over onto the counter and remove parchment paper. Use a tea towel under to help roll it later.
- Prepare soufflé base and set aside. Wash and cook spinach, seasoned with salt. Drain. Melt butter and cook onion. Squeeze water out of spinach and chop finely. Add to onions. Cook another few minutes.
- Thin ricotta with enough milk until soft and pliable and season with nutmeg and pepper. Preheat the oven to 400. Spread the ricotta over the soufflé and top with spinach. (This is where I plan on adding a bit more. Likely basil, gruyere cheese, sundried tomato and toasted pine nuts.).
- Roll the soufflé, short end first. Transfer to a greased baking sheet, end down to prevent unrolling. Brush the top with cream. Bake lightly covered for 25 minutes
- To serve, ladle sauce on plate and set sliced piece over sauce.
Nutrition Facts : Calories 315.7, Fat 23.9, SaturatedFat 13.8, Cholesterol 194.6, Sodium 361.3, Carbohydrate 12.1, Fiber 2.7, Sugar 1.1, Protein 15.3
SPINACH ROULADE
A light souffle is spread with amixture of nutritious spinach, ricotta, and onions, then rolled to form spirals,and baked again. It can be served with Tomato-Pepper Sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Coat a 10-by-15-inch rimmed baking sheet with cooking spray, and line with parchment. Spray and flour parchment; shake off excess flour.
- Heat milk in a saucepan until hot but not boiling; set aside. Place flour in an airtight container with the water; shake until dissolved. Set aside. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add flour mixture; whisking constantly, cook until roux is lightly colored, 1 to 2 minutes. Whisk in hot milk; cook, stirring constantly, until thick, about 3 minutes more. Remove from heat; season with 1 teaspoon salt and cayenne. Lightly beat yolks in a bowl; gradually whisk some of the hot mixture into yolks to warm them. Whisk yolk mixture back into milk; set pan aside.
- In a medium bowl, whisk egg whites until foamy. Add cream of tartar; whisk until smooth, firm peaks form. Stir a quarter of the whites and half the Parmesan into milk mixture; gently fold in remaining whites. Pour mixture onto prepared baking sheet; spread to fill all corners. Sprinkle with remaining Parmesan. Bake until top is browned and puffed, about 15 minutes. Remove from oven; let cool. Carefully invert onto a parchment-lined work surface; gently remove paper from bottom; set aside.
- Bring a large saucepan of water to a boil. Fill a large bowl with ice and water; set aside. Add spinach to boiling water in bunches; cook until bright green and wilted, about 1 minute. Transfer to ice bath to stop cooking. Transfer to colander to drain; squeeze out excess water. Very finely chop spinach; set aside in a bowl.
- Coat a baking sheet that is at least 15 inches long with cooking spray; set aside. Heat remaining tablespoon butter in a nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until tender, about 10 minutes. Remove from heat, and transfer to bowl with spinach. Add ricotta, and season with remaining 1/2 teaspoon salt and black pepper. Stir until well combined. Spread the filling over cooled souffle base. Using the parchment as a guide, roll souffle tightly, starting with a long side, and transfer carefully to baking sheet, seam side down. Brush with cream, and bake until filling is heated through and souffle is light golden, 25 to 30 minutes. Slice, and serve hot or at room temperature with sauce, if using.
Nutrition Facts : Calories 288 g, Cholesterol 110 g, Fat 11 g, Fiber 4 g, Protein 25 g, Sodium 615 g
SPINACH ROULADE
Having just acquired a new roulade ( swiss roll ) tin, i have been on the look out for recipes. I havent tried this yet, but want to post it before i lose it , as i brought it all the way back from England.
Provided by ChefDebs
Categories Spinach
Time 38m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 8 X 12 " swiss roll tin and line with greaseproof paper.
- For the Filling:.
- Melt butter, stir in the flour, then slowly blend in the milk, and simmer until thickened.
- Add nutmeg, and salt and pepper.
- Chop spinach and stir into sauce.
- For the Roulade:.
- Whisk the egg whites until stiff, gently fold in the beaten egg yolks and salt and pepper.
- Carefully turn into prepared tin, and level the surface.
- Bake in a 375 deg F oven for 8 minutes until soft to touch and pale golden brown.
- Turn out of tin onto a sheet of greaseproof paper sprinkled with the parmesan.
- Quickly and carefully loosen the paper on the bottom of the roulade and peel off.
- Spread evenly with the spinach mixture.
- Roll up like a swiss roll using the paper beneath for support to keep a firm roll.
- Serve at once.
Nutrition Facts : Calories 158.6, Fat 10.7, SaturatedFat 5.9, Cholesterol 128.4, Sodium 168.2, Carbohydrate 8.6, Fiber 1.2, Sugar 0.6, Protein 7.5
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