Spinach roll with potato & cream cheese filling and beet roll with sour cream & buffalo cheese filling
17 June, 2018, 16:19. The spinach roll follows this recipe, where it is wonderfully combined with smoked salmon.
Ingredients
| 150-200 гр. | frozen spinach |
| 3 | eggs |
| 2 с. л. | oat bran flour (substituted with almond flour) |
| 2 с. л. | cream cheese |
| 1 ч. л. | baking powder |
| — | salt and pepper |
| 100 гр. | cream cheese (for spinach filling) |
| 1 | boiled potato |
| 1 | small red beet |
| 2 | eggs (for beet roll) |
| 2 с.л. | chickpea flour (or wholegrain flour, or ground nuts of choice) |
| 1 ч.л. | baking powder (for beet roll) |
| 0.25 ч.л. | cumin |
| 200-300 гр. | sour cream (for beet filling) |
| 50 гр. | buffalo cheese |
Instructions
SPINACH ROLL
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Thaw the spinach and drain it very well. With a wire whisk, beat all the ingredients into a smooth, uniform mixture. Bake in a rectangular pan of roughly 30/20 cm lined with greased parchment paper. Bake in an oven preheated to 180*C for 10-12 minutes. Be careful not to over-bake the sponge, as it will lose its elasticity.
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Using the parchment paper, roll the finished sheet into a roll and let it cool as it is in the paper. When completely cooled, carefully unroll it, spread the filling evenly and roll it up again, this time without the paper. Slice after resting at least 1 hour in the fridge.
The filling consists of 100 g cream cheese and 1 boiled potato mashed into a puree. To make it pink, boil the potato together with red beet and/or add a few pieces of beet to the puree. I seasoned only with salt and pepper.
BEET ROLL
The red beet roll follows the same logic of preparation. Cut the beet into pieces and boil it. Puree and drain well. Mix with the other ingredients into a batter similar to cake mix and bake in a rectangular pan of roughly 30/20 cm lined with greased parchment paper. Bake in an oven preheated to 180*C for 10-12 minutes, or until it begins to redden at the edges. Using the parchment paper, roll the finished sheet into a roll and let it cool as it is in the paper. When completely cooled, carefully unroll it, spread the filling evenly and roll it up again, this time without the paper. Slice after resting at least 1 hour in the fridge.
The filling consists of 200-300 g sour cream, 50 g buffalo cheese and a little boiled red beet finely chopped, with a pinch of cumin and pepper added.