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Baobab Moringa Spinach Roulade

The ultimate go-to recipe when you want to impress. The roulade is very simple to make and it always looks amazing. It’s also handy that it can be made a few days ahead and refrigerated until needed. 
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Prep Time 45 minutes
Cook Time 15 minutes
Time to set 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Appetizer, Breakfast, Post-Workout, Side Dish
Servings 6

Equipment

  • Baking Tray
  • Baking Paper
  • Cling Film
  • Plastic Packets
  • Beater for beating the eggs

Ingredients
  

  • 4 x Red peppers
  • 4 tsp Olive Oil
  • 4 tsp Vinegar
  • 400 g Spinach Finely Chopped
  • 1 tbsp BaoActive Baobab Moringa
  • 3 x Eggs Seperated
  • Salt & Pepper To Taste
  • 250 ml Cream Cheese With Chives
  • 50 g Sundried Tomatoes Chopped

Instructions
 

  • Put grill on full heat and grill the red peppers until the skin has blackened.  Place in a plastic bag and let the peppers sweat.  When cool remove from the plastic bags and peel off the blackened skin.  Rince under water to remove pieces of blackened skin left behind.
  • Change the oven to 180 C in baking mode (not grilling mode).
  • Roughly chop the red peppers up and mix in the olive oil, vinegar and season with salt and pepper. Leave to marinade for 30 minutes.
  • Boil the spinach for 5 minutes.  Remove from water and squeeze out the water.
  • Mix the BaoActive Baobab Moringa blend into the spinach.  Then add the egg yolk.
  • Beat egg white until stiff and fold into the spinach mixture.
  • Line a baking tray with baking paper and spread the spinach mixture out evenly.
  • Bake for 15 minutes until firm to the touch.  Remove from oven and carefully separate the baked spinach from the baking paper without tearing.  Leave on the baking tray.
  • Spread the cream cheese over the spinach (if the cream cheese is a bit hard, soften for 30 seconds in the microwave).
  • Spread the peppers and sundried tomatoes over the cream cheese.
  • Carefully roll up the spinach roulade and wrap in cling film and place in the fridge to set for 1 hour or more.
  • Remove the cling film and slice in thick slices.

Notes

A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike.
Folding in the egg whites will make sure this spinach roulade retains a light and fluffy consistency. The cream cheese provide a robust flavour and textural balance.
Add Prosciutto or Salmon for a non-vegetarian option.