Spinach Roulade with Pepper Sauce

This makes a good main course for a vegetarian meal, or a first course before a very simple main dish. The tomatoes and peppers in the sauce are best skinned over an open flame or under a griller (broiler), which gives them a lovely smoky flavour.

Ingredients

Filling
225g (8 oz) curd cheese (quark or ricotta)
2 tablespoons yogurt
salt and black pepper to taste
2 tablespoons chopped spring onions
2 tablespoons chopped fresh parsley

Pepper Sauce
1 small onion, peeled and finely chopped
25g (1 oz) butter
1 tablespoon olive oil
450g (1 lb) tomatoes, skinned and chopped
2 red peppers, skinned and chopped
½ bay leaf
salt and black pepper to taste
a pinch of sugar
1 tablespoon finely chopped fresh coriander

Roulade
750g (1½ lb) fresh spinach, washed and drained
3 tablespoons double cream
1 teaspoon salt
black pepper
5 large eggs, separated
3 tablespoons grated Parmesan

Instructions

1. To make the filling, beat the curd cheese (quark or ricotta) together with the yoghurt, adding salt and pepper to taste. Stir in the spring onions and herbs and set aside.
2. To make the sauce, cook the onion gently in the butter and oil for 5 minutes, then add the tomatoes and continue to cook gently for 5 minutes, followed by the bay leaf, salt, pepper and sugar.
3. Cool for a little, then purée briefly in a food processor or blender. Tip into a small pan and stir in the chopped coriander. Leave until the last minute to reheat.
4. For the roulade, first line a 30 x 20 x 2 cm (12 x 8 x ¾ inch) Swiss roll tin with non-stick grease proof paper. Throw the spinach in lightly salted boiling water, cook for 5 minutes, then drain well and leave to cool.
5. When the spinach is cool enough to handle, squeeze out excess moisture, and chop roughly by hand. Put the spinach in a bowl and add the cream, with salt and pepper to taste. Then stir in the lightly beaten egg yolks. Beat the whites until stiff, and fold into the spinach mixture.
6. Spread the mixture into the prepared tin, and scatter the grated Parmesan over the top. Bake in a preheated oven 200°C (400°F/gas mark 6) for 10 - 12 minutes, or until firm.
7. Remove from the oven and turn the tin upside down over another sheet of non-stick grease proof paper. Turn out the roulade, remove the tin, and carefully peel off the first sheet of paper. Spread the filling over the roulade, then roll it up gently, using the second piece of paper as an aid. Slide on to a heated dish and serve as soon as possible, garnish with grated Parmesan cheese and chopped chives. The reheated pepper sauce should be served in a separate bowl.

Cooking Times and Serving Sizes

Serves: 4 to 6 People
Preparation Time: 40 Minutes Plus Cooling Time
Cooking Time: 30 Minutes
Difficulty Level: Expert