Spinach roulade with sundried tomatoes

boursin cream cheese egg eggs fromage frais parmesan self-raising flour spinach sundried sundried tomato sundried tomatoes

N/A

Source

Ingredients

2 x 200g bags ready-washed spinach

5 large eggs , separated

200g pots fromage frais (not the virtually fat-free one)

3 tbsp self-raising flour

150g pack Garlic & herb cream cheese or roulé

finely grated vegetarian parmesan -style cheese

10-12 sundried tomato , shredded

Method

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