Spinach Roulade with Roasted Tomatoes

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves10
  • DifficultyMedium
400g spinach, washed
5 large eggs, separated
170g Carnation® Evaporated milk
80g self-raising flour
200g cherry tomatoes, halved
2 cloves garlic, sliced
200g low fat cream cheese

1. Preheat oven to 200°C (180°C with fan) gas mark 6. Place the halved tomates onto a lined baking tray with the sliced garlic. Place in the oven and roast until soft and begining to brown. Meanwhile cook the spinach in a large saucepan, strain off the water and set aside to cool.

2. Once the spinach has cooled squeeze out the excess water and tip into a blender. Add the egg yolks, self-raising flour and Carnation® Evaporated Milk. Blend until smooth then pour into a large mixing bowl. Beat the egg whites until they form stiff peaks in a separate bowl. Fold the egg whites gently into the spinach mixture until it is smooth and then pour onto a baking tray lined with baking parchment.

3. Bake the roulade for 15 minutes or until golden, in the centre of the oven (above the tomatoes). Remove all the ingredients from the oven and set aside to cool.

4. Gently remove the baking parchment from the roulade and spread with a thin layer of cream cheese. Scatter the roasted tomatoes over the cheese before rolling tightly along the length. Slice evenly and serve.

Recipe courtesy of Carnation®

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