Tuesday 26 January 2016

Spinach, Carrot and Cheese Roulade

Spinach, Carrot and Cheese Roulade
For the Filling
1/4 cup Cream Cheese
1 cup Cottage cheese
2tbsp  Yogurt / Curd
Salt to taste
1/4 tsp Italian seasoning
1 cup Carrot shredded

In the blender add all the above ingredients except carrots and blend it till smooth. Keep it aside.

For the Spinach Roulade
4 cups Spinach chopped, blanched and water squeezed out

4 Garlic cloves Minced 
3 Eggs separated
2 cups Mozzarella shredded
Salt to taste
1/4 tsp Pepper powder
2 tbsp melted Butter

Take a mixing bowl, add spinach, 1 cup Mozzarella cheese, egg yolk, garlic, salt to taste and pepper powder. Mix it. Take the egg whites and beat it till stiff. Add the egg whites in the spinach and fold it gently. Take a baking tin. Line a the tin with greaseproof paper and it brush with butter. Pour the batter in the tin. Bake at 180 degrees celcius  degrees for 10 minutes in a preheated oven. Take the tin out and spread the remaining cheese and bake it again for 15 minutes. Remove it from the oven and turn this over on a greaseproof paper to cool slightly. Peel the top layer of paper and roll up gently with the bottom greaseproof paper in the roll and leave to cool.

To Assemble
Open up the roll. Spread the filling and sprinkle the carrots on top. Roll it back. Chill in the fridge for 1 hour. Cut into roundles and serve.

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