This is a dish that looks impressive and is good for a lunch party, served with a home made Tomato Sauce and a salad. It can be made in advance, leaving you free to entertain your guests.
For the Roulade filling:
4 shallots (180g), peeled, and chopped in the Small Dualit Bowl fitted with its Chopping Blade: throw or push them down the feeder tube onto the whirring blades.
25ml sunflower oil (plus a little extra)
175g fromage blanc
the juice of ½ lemon
nutmeg, freshly grated
salt and pepper
Heat the oil in a small pan and soften the shallots, keeping them pale and translucent. Drain off the oil and cool a little.
Mix with the fromage blanc, and season well with nutmeg and salt and pepper.
For the Roulade:
450g spinach, ribs and stalks removed, and cooked (or 450g frozen defrosted and drained spinach)
2 egg yolks
3 tbsp grated Parmesan
4 egg whites
salt and pepper
2 large spoons of fromage blanc for decoration – drain it if it looks too watery. Use a sieve lined with paper towel.
You will need a baking tray with straight sides 24cm x 33cm, brushed lightly with oil and lined this with clingfilm – the oil makes it stick.
Heat the oven to 190ºC/Gas Mark 5.
Put the spinach in a clean linen tea-towel and squeeze out all the liquid. Using the Small Dualit Bowl fitted with the Chopping Blade, blend the spinach with the egg yolks and cheese. Season well with salt and pepper.
Using the Large Dualit Bowl fitted with the E-disc, whip the egg whites until smooth and satiny, and fold them into the spinach mix gently using a hand whisk. Stir in a little more nutmeg.
Pour the mix into the tin and smooth to the depth of 1.5 cm with a palette knife. Place in the oven and bake for 12 minutes, until set and springy.
Allow to cool in the tin for 5 minutes.
Spread the roulade with the filling. Take the long side of the roulade, lift the film and roll it up. Cool and chill. To achieve an even, elegant shape, roll in a damp teatowel and twist the ends like a bon-bon and leave until ready to serve.
To serve, line a plate with Tomato Sauce. Pipe parallel lines across the sauce with some fromage blanc, and drag them downwards, with a cocktail stick. Slice the roulade diagonally and place down the side.