TDM CCN Header

Wednesday, July 17, 2013

Spinach Roulade


I love giving surprises , even when it comes to cooking. Leave everyone guessing whats in it. We have a "boavelli" tree growing in our garden. Boavelli is  a local greens  a sort of climber plant  with leaves which has the same  nutrients as the English  spinach. But unlike the spinach, this   gets abit slimey   when cut and has a slightly stronger taste than spinach.
Usually its cooked to remove the  strong taste or finely cut and mixed with a local fish paste, rihaakuru, smoked tuna, chillies and  coconut to make a sambal or, mashuni. I made this roulade using these leaves and the taste was delicious. I let mum and a cousin of mine taste it, both had no idea what it was and  were very surprised when they found out what it was made of . At first glance you would think its a green swiss roll with cream in it.

Recipe : Spinach Roulade, recipe inspired by Tomato herb roulade from Australian women's weekly's Low fat cooking .

1/3 cup blanched boaveli or spinach. you can use frozen spinach as well
1 clove of garlic
50g butter or margarine
1/3 cup flour
2 tbsps.  grated parmesan cheese
1/2 tsp chilli flakes
1 cup milk
3 small eggs, (2 if large eggs) separated

Filling
1/2  can of tuna  or a small single serving can of tuna, drained.
1 small red chilli ( deseeded if you like) chopped or sliced
1 spring onion, finely chopped( optional)
2 tbsp. Kraft cream cheese spread
freshly ground pepper

1. For the roulade,  puree the greens ( boaveli or spinach)  in a blender with 2 tbsp. water  and garlic clove and blend to a smooth puree.

2. Heat a small saucepan and melt butter. Once it melts, take off heat and stir in flour.  Gradually  add milk, stirring all the time.  Place back on heat and beat till thick. Remove.

3. Beat egg yolks and stir into the flour mixture, along with spinach/boaveli mixture , chilli flakes, a pinch of salt , parmesan cheese.

4. Whisk the egg whites till soft peaks and add a little into the mixture, mix well and fold the rest of the  egg whites carefully so you don't let all the air out.

5. Pour into a   buttered and lined swiss roll tin bake in a preheated oven at Gas mark 4 for about 115- 20 minutes , till a tooth pick comes out clean when pricked.

6. While still hot, invert  it onto a baking paper or piece of foil , roll from the long slide as you would for a swiss roll.  Leave like this for 5 minutes and then unroll it back and leave to cool.

7. While its cooling prepare  filling. Mix everything for the filling a small bowl, taste adjust seasoning .

8.Once the roulade is cool, spread the filling leaving a 1cm border on the side.  Roll up  tightly as before and wrap in foil and chill for 1 hour. Cut into thick slices.



You can serve this as a snack , appetizer or a light meal with a tomato salad. It goes very well with a nice spicy tomato salad.

6 comments:

  1. Mmmm...look very delicious. I'll add the normal spinach when I make this. Thanks for sharing :)

    ReplyDelete
  2. Nammi very interesting and looks yummy would love to try this. We had a boaveli climber at our home long time back that time we never knew what it was but some foreigners used to come & pick the leaves, and I didn't knew that boaveli can be mixed with rihaakuru to make a salad. Thank you will definitely try ..

    ReplyDelete
  3. Hi Nammi,

    Your spinach roulade looks very interesting! It like a savoury form of Swiss roll to me.

    About your query about joining and linking with us at Cook like a Star event.

    All you need to do are:

    1) Cook or bake any of Curtis Stone's recipes and mention us at your blog post.
    2) Cut and paste the code from this link at HTML mode of your post, http://www.inlinkz.com/script.php?id=241168&nojump=1&key=ILIcwd2ZP7IYI
    3) click the icon "add your link" and submit your detail as according.

    If you have problem with step 2, just proceed to step 3. Step 2 allows you to blog hop, having all these icons in your blog post but we will abolish step 2 in our next CLAS event.

    Any problem? Please let me know. Cheers!

    Zoe

    ReplyDelete
  4. hey ! it looks gorgeously green unlike any spinach roulade we have had so far, love the shade
    is that local green called Malabar Spinach/Indian spinach/
    Philippine spinach...if yes let me know coz we avidly use this green and love it in all forms... :-)

    ReplyDelete
  5. I have no idea what the english name is. Here in Maldives we call it Boavelli.

    ReplyDelete
  6. Your spinach roulade looks so beautiful!

    ReplyDelete

Thank you for checking out my posts, please leave a comment or two....

LinkWithin

Related Posts with Thumbnails