Cheese And Spinach Roulade Recipes

SPINACH ROULADE WITH SUNDRIED TOMATOES

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

SMOKED SALMON & SPINACH ROULADE

Steps:

• To make spinach cake: Preheat oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and coat it with cooking spray.
• Puree spinach, parsley, flour, sour cream and hot pepper sauce in a food processor until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.
• Beat egg whites in a mixing bowl, with an electric mixer until stiff, but not dry, peaks form. Fold 1/3 of the beaten whites into the spinach puree with a rubber spatula to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake until the top springs back when lightly touched, 8 to 10 minutes. Let cool in the pan on a rack for 5 minutes.
• Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.
• To make filling and assemble roulade: Puree cream cheese and cottage cheese in a food processor until smooth. Transfer to a small bowl and set aside.
• Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers (or horseradish). Season with pepper.
• Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.
• To serve, cut the roulade into 24 slices with a serrated knife.

SAVOURY CHEESE ROULADE

Steps:

• Preheat the oven to 190C/375F degrees
• Grease and line a long baking tin with parchment paper.
• Beat the egg whites until stiff peaks form.
• In another bowl, place the egg yolks, butter, Parmesan and Cheddar and mix well.
• Add the baking powder, salt, pepper, garlic powder, baking powder and coconut flour. Stir until combined.
• Add the almond milk, parsley and chives and blend into almost a dough.
• Fold in the egg whites and gently mix until combined.
• Pour into the baking tin, smooth evenly and bake for 12-15 minutes until golden and firm.
• Whilst this is cooking, prepare the filling.
• Heat the olive oil in a frying pan.
• Add the spinach and spring onion and gently cook for 3-5 minutes until the spinach is wilted.
• Remove from the heat and add the feta cheese. Season to taste with salt and pepper. I sometimes add a pinch of nutmeg.
• Remove the roulade from the oven, loosen the sides of the tin gently, then turn out the roulade onto a large piece of parchment paper. This will be used for rolling.
• Remove the parchment paper from the top of the roulade.
• Spread the spinach filling evenly over the roulade.
• Using the edges of the bottom parchment paper, gently yet firmly, roll the roulade from the smaller edge.
• Slice, eat and enjoy!

CHICKEN SPINACH ROULADE

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.

SPINACH ROULADE WITH CREAM CHEESE & PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200C). Line a 9x13-inch shallow-sided baking sheet with waxed paper to extend slightly up the sides.
• Place the spinach in a pan with just the water that clings to its leaves after washing. Cook over moderate heat until tender: 7-10 minutes. Drain.
• Put the spinach, butter, and egg yolks in a blender, and work until smooth. Transfer to a lare bowl, and season with nutmeg, salt, and pepper.
• In a separate bowl, shisk the egg whites until they are stiff. Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared pan, smoothing it to the edges.
• Sprinkle 2 tbsp of the Parmesan cheese over the roulade. Bake the roulade until just firm and spongy in the center: 12-15 minutes.
• Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan. Remove the waxed paper that was used to line the pan from the top.
• Place the pepper under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips.
• Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it. Arrange the red pepper over the top in widel spaced stripes, then roll up the roulade from one of the short sides.
• Place the roulade with the seam underneath so it cannot unroll. Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.

CHEESE AND SPINACH ROULADE

Steps:

• To make the Jellyroll:.
• Preheat oven to 375 degrees.
• Prepare a jellyroll pan by spraying it with nonstick spray, then putting a piece of wax or parchment paper in it.
• Thaw the spinach, then wring most of the water out. In a food processor or blender, whirl the Feta, cottage cheese, and egg yolks. Add the spinach and mix for a few seconds. Add the seasonings.
• In a separate bowl, beat egg whites until stiff. Gently fold in the spinach mixture. Pour into the pan and bake 15 to 18 minutes, until lightly browned.
• After it is out of the oven, turn the pan over onto a lightly floured dishtowel. pull the paper off the back, the gently roll it into a tube and let cool on a rack.
• To make the Filling:.
• Mix mozzarella, onion, garlic and seasonings.
• Spread filling on spinach roll, then sprinkle with bread cubes. Reroll and bake for 20 minutes.