Golden Soft Cheese Roulade
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
496
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 131.5 μg | (219 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 606 mg | (61 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 10 cups Spinach (washed)
- 1 clove garlic cloves (crushed)
- 2 Tbsps butter
- 2 cups plain flour (plus 2 tbsp extra)
- 5 eggs
- 1 cup Ricotta cheese
- 1 ½ cups Parmesan (grated)
- Nutmeg
- salt
- peppers
Preparation steps
1.
Wilt the spinach with the garlic in the butter. Season and cook until all the water has evaporated from the pan. Chop and set aside.
2.
Place the flour, 3 eggs and a pinch of salt in a mixing bowl of a food processor and mix until they just come together to form a ball.
3.
Remove from the bowl and work with your hands for 1 minute to make a smooth elastic dough. Wrap in clingfilm and leave in the refrigerator for 1 hour.
4.
Roll out the pastry on a floured surface, turning a quarter turn regularly to ensure you make a rectangle around 2mm thick.
5.
Mix the ricotta with the Parmesan, a pinch of salt and pepper and a little grated nutmeg, then whisk in 2 beaten eggs and then work in the spinach.
6.
Spoon the mixture down one side of the pastry, then roll up to make a cylinder shape.
7.
Wrap the entire cake in foil very tightly and securely and steam for about 45 minutes or until cooked.
8.
Allow to rest for 10 minutes before serving in slices.
