| Sweet Potato, Pesto and Spinach and Fetta Roulade |
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Ingredients
Servings:
Units:
Roulade
40 g unsalted butter 25 g almond meal (1/4 cup) 250 ml milk 60 g Parmesan cheese finely grated 3 eggs separated fresh herbs to serve Parmesan cheese shavings, to serve
Filling
500 g sweet potato peeled, chopped 60 ml cream 150 g baby spinach 2 tablespoons pesto 150 g feta cheese crumbled
Instructions
- Preheat oven to 200°C. Grease and line a 28 x 32cm shallow Swiss roll tin with non-stick baking paper.
- Melt butter in a small pan over low-medium heat, add almond meal and stir for 1 minute.
- Remove from heat. Gradually whisk in milk.
- Return to heat and cook, whisking continuously, until mixture boils and thickens.
- Remove from the heat. Stir in half the parmesan and egg yolks.
- Transfer the mixture to a large bowl. Set aside to cool for 5 minutes.
- Whisk eggwhites in a large, clean bowl until firm peaks form.
- Fold a third of the beaten egg whites into the cheese mixture, then fold in the remaining mixture in 2 batches using a large metal spoon.
- Pour the mixture into prepared tray and carefully spread to the edges.
- Bake for 10-15 minutes or until golden.
- Meanwhile, to make the sweet potato filling, cook the sweet potato in salted boiling water for 8-10 minutes or until tender.
- Drain and mash with the cream and pepper.
- Season well and set aside.
- For the spinach filling, place the spinach in a large heatproof bowl and cover with boiling water.
- Set aside for 30 seconds or until wilted.
- Drain. Refresh under cold running water.
- Squeeze to remove excess liquid.
- Coarsely chop the spinach and place in a bowl with the pesto and fetta and mix to combine.
- Place a clean tea towel on a work surface. Lay over a large sheet of non-stick baking paper.
- Sprinkle with remaining parmesan.
- Turn the roulade onto the tea towel and remove the baked on paper.
- Starting from the shortest side closest to you and using the tea-towel as a guide, carefully roll up the roulade with the clean sheet of baking paper enclosed.
- Leave for 3-4 minutes.
- Carefully unroll and leave to cool slightly for 3-5 minutes.
- Spread the sweet potato filling evenly over the roulade and top with the spinach mixture.
- Reroll the roulade this time without the paper and the filling is enclosed.
- Serve topped with some fresh herbs and parmesan shavings.
Recipe Notes
Delicious served warm or cold.
Nutrition Information
There is no Nutrition Label for this recipe yet.
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