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Spinach roll with Roquefort.

Spinach roll with Roquefort.

The unexpected decision — instead of dough roll basis of spinach-cheese soufflé. Spinach roll with Roquefort. Its soft unobtrusive taste perfectly emphasizes the original cream of Roquefort, walnuts and mushrooms in white sauce.

We will need these ingredients:


• 700 g of fresh spinach (tough stalks cut off) or 300 g thawed;
• 1 clove of garlic (crushed);
• 3 tbsp. l. freshly grated Parmesan cheese;
• salt and black pepper;
• couple pinches of grated nutmeg;
• 4 eggs (yolks separated from whites).

Spinach roll with Roquefort.

For filling:

• 50 g butter;
• 25 g flour;
• 300 ml of milk;
• 50 g Roquefort cheese (crumbled);
• 125 g small mushrooms (finely chopped and lightly fry in butter, too much drain the oil);
• 75 g of walnuts halves (fry and chop finely);
• black pepper.


• baking tray with baking flanges size 33 x 23 cm (oiled and put baking paper);
• baking paper folding.

Cooking method.

How to prepare the foundation.

1. Preheat the oven to 200 ° C. Grease a baking tray and Shots baking paper. Wash the spinach and reload still wet in a large saucepan. Cover and steam the over low heat, the leaves are soft. Drain and finely chop the leaves. The thawed spinach must be properly overcome.

2. Add the spinach garlic and 2 tbsp. l. parmesan. Mix well, season with salt and pepper, a pinch of grated nutmeg. Add the egg yolks and stir until smooth mass.

3. Whisk the whites into stable foam. Enter weight of spinach, stirring gently from bottom to top. Put weight on the pan, knife, spatula spread evenly. Bake 15 minutes, until spinach soufflé will not rise and there will be tight under the fingers.

4. While the baked base, shoot forth butter in a saucepan, sprinkle with flour and sauté 1 minute. Remove from heat, pour in the milk. Again put on the fire and cook, stirring, until the mixture thickens and turns into a smooth sauce.

5. Remove from heat, mix with crumbled Roquefort sauce, fry the mushrooms and walnuts. Pepper and keep to a minimum the fire, so that the filling is cool until spinach souffle dopekat.

6. Lay the working surface of the baking paper, sprinkle with 1 tbsp. l. grated parmesan cheese

7. Ready spinach formation turn on the paper, carefully remove from the base paper on which the baked cake. Spread evenly still warm filling and roll up into a roll with the help of paper, pulling it up at every turn. The finished product is passed on to the dish.

8. knife with a serrated blade cut the roll into thick slices. To complement the food enough lettuce tomato and onion, or a mix of lettuce, sprinkle with olive oil and balsamic vinegar.


Spinach roll with Roquefort.

About the dish:

For 4-6 people:
Preparation time: 30 minutes.
Preparation time: 15 minutes.
Oven temperature: 200°C.

Roll … spicy?

Vegetable roll, a rich variety of flavors — a treat for the eyes and stomach. This is a great version of the main dishes for a light lunch or a picnic. Vegetarians can offer such a roll as a main dish, and meat-eaters — in addition to meat and fish snacks.

How to cook the spinach base.

Spinach base resembles the technology preparation of the souffle. It will air and soft, if whites whip separately, so that the amount of weight will increase significantly. It begins with a green mixture which is introduced into the cheese (if desired — herbs and spices), and then admixed with the yolks, then — beaten egg whites and stir until uniform.

In baked souffle spread an even layer of stuffing and still warm rolled into a roll. To save time, you can whip the egg without separating the whites from the yolks, however, whip them should still be in a magnificent mass.


Instead of spinach and roquefort, use cream cheese in the «coat» of a bright mixture of carrots and zucchini. Prepare a souffle basic recipe. But instead of spinach, garlic, Parmesan cheese and nutmeg, take 125 grams of grated carrots and zucchini. Bake at 190 ° C for 10-12 minutes. Until the formation becomes dense and dry.

Turn onto a sheet baking paper and let cool. Prepare a stuffing of 125 g cream cheese, 2 tbsp. l. yogurt, 4 chopped green onion stalks, 1 tbsp. l. fresh herbs and grated rind of half a lemon. Spread on the base and fold into a roll.



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