A roulade, savory or sweet, always seems impressive – actually it is very easy to make (but don’t tell your guests that!). The secret to the easy rolling of up a roulade is lining the baking tray with parchment paper brushed with oil. The filling is a mixture of roasted baby tomatoes, red peppers and sun-dried tomatoes. As the filling takes more time to prepare, start off making the tomato mixture. This dish is equally good hot or cold.
Pre-heat oven to 350 degrees.
1 baking tray with edges about 12 inches by 9 inches lined with oiled parchment paper
10 oz. baby spinach – cooked and chopped
4 large eggs – separated
Salt and freshly ground black pepper
Cook the spinach in a small amount of water, drain, wrap in a clean T-towel and wring till spinach is dry. Then chop finely.
Take the 4 egg yolks, whisk and mix with the spinach in a large bowl. Season with salt and freshly ground black pepper.
Whisk the egg whites until stiff then fold into the spinach mixture, taking a large spoonful at a time (there should be enough of the egg whites to make about four spoonfuls).
Spread mixture in a rectangle on the oiled parchment paper. Place in the oven and cook for 10 minutes.
After 10 minutes check if roulade is firm to the touch, if not return to the oven but keep a close eye on it.
TOMATO AND RED PEPPER SAUCE
1 tbsp. olive oil, seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 cloves of garlic – chopped
1 dry pint baby tomatoes
4 oz. roasted red peppers from a jar – chopped
4 pieces of sun dried tomato
Place oil in an oven-proof dish, add onion, garlic and baby tomatoes. Toss well together. Cook in oven for 45 minutes.
Put tomato mixture, red peppers and sun-dried tomato pieces in a food processor and process until nice and smooth.
Spread mixture on the spinach base taking care not to go too near each end (otherwise sauce will leak out). Roll up carefully and serve immediately.