Ingredient:
560 g (1 lb 2 oz) spinach leaves
30 g (1 oz) butter, plus extra for greasing
4 eggs, separated
¼ tsp grated nutmeg
1 tbsp finely grated Parmesan cheese
Filling:
15 g (1/2 oz) butter
250 g (8 oz) button mushrooms, sliced
Juice of ½ lemon
Salt and black pepper
200 ml (7 fl oz) crème fraiche
2 tbsp chopped parsley
33×23CM (13×9 IN) SWISS ROLL TIN
Method:
Make the filling: melt the butter in a pan, add the mushroom and lemon juice, and season with salt and pepper. Cook for 3 minutes until just softened, then leave to cool.
Wash the spinach and put into a pan with only the water remaining on the leaves. Cook over a gentle heat for 1-2 minutes until the spinach has just wilted. Drain well, and squeeze out the excess water.
Butter the tin and line with baking parchment. Butter the parchment.
Coarsely chop the spinach, turn into a large bowl, and beat in the butter, egg yolks, and nutmeg. Season with salt and pepper. In another bowl, whisk the egg whites until firm but not dry, then fold gently into the spinach mixture.
Pour the spinach mixture into the swiss roll tin and bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 10-12 minutes until firm.
Sprinkle the Parmesan cheese on to a sheet of baking parchment. Turn the roulade out on to the cheese, leave to cool for 5-10 minutes, then peel off the lining paper. Trim the edges of the roulade.
Drain the mushrooms, reserving some of the cooking liquid. Put them into a bowl, add the crème fraiche, parsley, and season to taste. Add a little of the reserved liquid if too thick. Spread the filling over the roulade, leaving a 2.5 cm (1 in) border. Roll up from one long side. Cover and chill for 30 minutes. Cut into slices to serve.
560 g (1 lb 2 oz) spinach leaves
30 g (1 oz) butter, plus extra for greasing
4 eggs, separated
¼ tsp grated nutmeg
1 tbsp finely grated Parmesan cheese
Filling:
15 g (1/2 oz) butter
250 g (8 oz) button mushrooms, sliced
Juice of ½ lemon
Salt and black pepper
200 ml (7 fl oz) crème fraiche
2 tbsp chopped parsley
33×23CM (13×9 IN) SWISS ROLL TIN
Method:
Make the filling: melt the butter in a pan, add the mushroom and lemon juice, and season with salt and pepper. Cook for 3 minutes until just softened, then leave to cool.
Wash the spinach and put into a pan with only the water remaining on the leaves. Cook over a gentle heat for 1-2 minutes until the spinach has just wilted. Drain well, and squeeze out the excess water.
Butter the tin and line with baking parchment. Butter the parchment.
Coarsely chop the spinach, turn into a large bowl, and beat in the butter, egg yolks, and nutmeg. Season with salt and pepper. In another bowl, whisk the egg whites until firm but not dry, then fold gently into the spinach mixture.
Pour the spinach mixture into the swiss roll tin and bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 10-12 minutes until firm.
Sprinkle the Parmesan cheese on to a sheet of baking parchment. Turn the roulade out on to the cheese, leave to cool for 5-10 minutes, then peel off the lining paper. Trim the edges of the roulade.
Drain the mushrooms, reserving some of the cooking liquid. Put them into a bowl, add the crème fraiche, parsley, and season to taste. Add a little of the reserved liquid if too thick. Spread the filling over the roulade, leaving a 2.5 cm (1 in) border. Roll up from one long side. Cover and chill for 30 minutes. Cut into slices to serve.
