Herb Roulade with Spinach and Ricotta Recipes
1 oz butter
1.5 oz plain flour
1 tsp Dijon mustard
7 fl oz semi-skimmed milk
2 oz cheese, grated
4 eggs, separated
4 tbsp chopped mixed herbs (basil,
chervil, chives, tarragon, thyme)
salt and pepper
Fresh tomato sauce, to serve
6 oz ricotta or curd cheese
2 tbsp olive oil, plus extra for oiling
1 leek, finely chopped
1 lb frozen leaf spinach, defrosted
1/4 tsp freshly grated nutmeg
- Grease a 23 x 33cm Swiss roll tin
and line with nonstick baking paper.
- Melt the butter in a saucepan,
stir in the flour and mustard, and cook over a low heat for 1
minute, then gradually add the milk, stirring until evenly blended.
- Bring the sauce slowly to the
boil, stirring constantly until it thickens.
- Cook over a low heat for 2
- Remove the pan from the heat,
leave to cool slightly, then beat in the cheese, egg yolks, herbs,
salt and pepper.
- Whisk the egg whites until stiff
and fold into the sauce until evenly incorporated.
- Pour the mixture into the prepared
tin and place in a preheated oven, 400F, gas mark 6, for 12-15
minutes until risen and firm to the touch.
- Remove from the oven and set aside
- Reduce the temperature to 375F,
gas mark 5.
- Meanwhile, prepare the filling.
- Beat the cheese and half the oil
together until smooth and season with salt and pepper.
- Heat the remaining oil in a frying
pan and fry the leek for 5 minutes.
- Drain the spinach in a colander,
pressing with a wooden spoon to squeeze out the excess moisture, and
- Add to the leeks, season with
nutmeg and cook gently for 5 minutes.
- To assemble the roulade, turn it
out of the tin and carefully peel away the paper.
- Spread the softened cheese and
then the spinach mixture on the roulade.
- Roll up from a short end and place
on the oiled Swiss roll tin.
- Brush with oil and bake for 20-25
- Serve hot, in slices, with fresh
Get your herbs and spices' ingredients here