Last night’s dinner

Today’s inspiration
Last night’s organic bin came with gorgeous spinach. Normally I would just use it to have a nice big salad (with sliced pears and some toasted almonds) but I thought tonight we would have a gorgeous roulade and serve it with a side salad. This is great because I can make it in the morning and today I am lucky enough to go out to lunch with the girls from work and then head to my friend Cassie’s for a bit to see her gorgeous kiddies. Time is not going to be on my side but I want something healthy so that I’m not tempted to get some crappy fast food on the way home.

The weather is lovely out still and I want soemthing light to eat. I got the idea for this dinner by watching one of my favourite shows, “Come Dine With Me”. It is irreverant, sarcastic and often naughty but isn’t that the best tv?

Serves 6
Ingredients
• 65g butter
• 100g flour
• 425ml milk
• 7 eggs, separated
• Salt and freshly ground black pepper

1. Preheat the oven to 200°C. Line a 33 x 23cm Swiss roll tin with baking parchment. To make the roulade, put the butter, flour and milk in a medium saucepan and heat gently, while whisking continuously until the sauce is smooth and thick.
2. Take off the heat and season well with salt and pepper. Gradually whisk in the egg yolks until thoroughly combined. Whisk the egg whites in a clean bowl until stiff. Lightly fold into the sauce with a large metal spoon. Pour into the prepared tin and smooth the surface. Bake in the centre of the oven for 20-25 minutes until well risen, firm and springy to the touch. Leave to cool.

Spread with either cream cheese or laughing cow cheese. Top with; grated cheddar, salt and pepper and whatever vegetables that you have around. Today I’m using spinach (not cooked-just plunk the leaves down) but I’ve used cooked brocolli and asparagus and it is terrific.

Roll the roulade using the parchment paper to help you and then wrap it like a hard candy in the paper. Refrigerate until you are ready to eat. Unwrap, slice into inch slices and bake until warm. Yummm…

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