Recipes
Spinach, mushroom & blue cheese roulade
This can be frozen. To serve, defrost overnight in the fridge, wrap in foil and heat in an oven for 10 minutes.
This can be frozen. To serve, defrost overnight in the fridge, wrap in foil and heat in an oven for 10 minutes.
(7 votes)
Cook: 45 Mins
Serves: 4
Price: £1.30 per serving
Nutritional Information
Each 256g serving contains
Energy
1725kj
412kcal
1725kj
412kcal
20%
Fat
34g
34g
High
49%
49%
Saturates
19g
19g
Med
95%
95%
Sugars
3.9g
3.9g
Low
4%
4%
Salt
1g
1g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
674kj/161kcal
Typical energy values per 100g:
674kj/161kcal
Ingredients
2 x 180g bags baby leaf spinach
25g butter
150g mushrooms, chopped
15g flour
150ml milk
4 tbsp double cream
75g blue cheese, crumbled
1 tbsp chopped parsley
4 free-range eggs, separated
1⁄4 tsp nutmeg
Method
1
Grease and line a roasting tin with greaseproof paper, allowing it to come just above the sides.
2
Wilt the spinach in a pan with 1 tbsp water then drain and purée. Melt half the butter in a pan and cook the mushrooms. Remove from the heat and stir in the flour. Return and cook for 30 seconds.
3
Add the milk and cook, stirring, until boiling. Add the cream, cheese and parsley and stir until the cheese has melted.
4
Pre-heat the oven to 190C/170C Fan/Gas 5. Beat the egg yolks and remaining butter into the spinach with the nutmeg.
5
Whisk the egg whites until stiff and fold into the spinach. Pour the mixture into the roasting tin and bake for 10-12 minutes.
6
Transfer the roulade to a new piece of greaseproof paper. Spread on the filling and roll up, removing the paper. Slice to serve.