Spinach Roulade - Rebooted
A vegetarian show-stopper center piece or a beautiful side dish to any meat. Can be served warm or room temperature.
Ingredients 40g organic butter, ghee or coconut oil 400g of organic baby spinach, washed salt and freshly ground pepper to taste freshly ground nutmeg 5 organic free range eggs, separated 1/4 cup freshly grated Parmesan or 2 tablespoons of nutritional yeast (optional) filling 4 large flat mushrooms, chopped 1 clove garlic, crushed 40g butter, ghee or coconut oil 1 small eggplant, diced 1 small zucchini, diced 1 small onion, cut into moons salt and pepper to taste 100g goats or sheep milk feta cheese, cubed (optional) half a handful of parsley, chopped 2 tablespoons of apple cider vinegar 2 tablespoons extra virgin olive oil Equipment Essentials Frypan Chopping Board Sharp Knife Swiss roll tin Hand Mixer Super clean bowl Spatula Knife Clean tea towel Serving platter Make Me Up Begin by making your roll. Pre-heat the oven to 175C and line a line a 34cm x 24cm swiss-roll tin with baking paper. Melt butter, ghee or coconut oil in a saucepan, then add spinach and season well with salt, pepper and nutmeg. Cool on a low heat until wilted and then transfer to a bowl. Allow to cool slightly, then add egg yolks and parmesan or nutritional yeast if using. Set aside. Whip the egg whites with a dash of salt to firm peaks. Once done, mix a small amount of the egg whites into the spinach mix to help loosen it. Then slowly fold the rest of the spinach mix into the egg whites, a little at a time, with your spatula. Immediately tip this mixture into the lined swiss roll baking tin. Smooth out the top and bake for 12-15 minutes. While the roulade is baking, you can make your filling. First, cook you onions in the ghee or coconut oil or butter with a pinch of salt until the begin to caramelize. Then add the remaining vegetables and fry until they are soft and cooked through. Take off the heat and add your apple cider vinegar and olive oil. Set aside and allow to cool until your roll is ready. Once the 12-15 min is up, the roulade should feel firm but springy in the middle. Run a knife around the edges of the roulade and turn it onto a piece of baking paper on top a clean tea towel. Strip off the baking paper and spread the veggie filling over the roulade. Crumble your feta (if using) evenly over the veggie mix. Next, carefully and slowly roll up the egg and spinach swiss roll over the filling using the tea towel to help you. Some filling may fall out, just tuck it back into the edges after you have finished rolling it. Set the roulade on a serving platter and allow to cool before slicing it into thick slices with a sharp knife.
Looking for more healthy baking ideas? How about something sweet? Check out my paleo cake e-cookbook. There are recipes for a lamington cake, a humming bird cake and a double chocolate cake complete with icings and decorating tips FREE here.