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
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.