Roast Capsicum & Spinach Roulade

If you would like a Paleo or dairy free option you can omit the goats cheese in this recipe, you will be very sad if you do, it is delicious. If you are looking for something quick and easy, this is NOT your dish! It is delicious but a little bit fiddly and takes a bit of time so this is perhaps more a Sunday-afternoon-I-have-loads-of-time deal rather than a Wednesday-night-just-home-from-work-chuck-something-together kinda dish.

High protein, low carbohydrate and downright tasty!

1 lge red capsicum, roasted and puréed
1 heaped tbs coconut oil
1 cup milk of your choice
1/2 cup flavorless protein, I used whey
1 red onion, diced finely
2 cloves garlic, crushed
200g baby spinach
1 cup Goat’s Milk Ricotta or any ricotta or goats cheese
4 eggs, separated

Preheat oven to 220C. Line a deep base dish (about 39x24x3cm) with baking paper.

In a small pot melt the coconut oil over a medium heat, add the protein powder and whisk to combine and remove any lumps. Once completely combined and smooth, remove from heat and gradually add milk, whisking as you do. Return to heat and bring to the boil, keep whisking. Turn heat to low and stir until it starts to thicken, minute or two should do then turn off heat.

In a frypan, sauté onion & garlic until onion is translucent. Add spinach and cook until it starts to wilt then remove from heat and pop aside to cool. Once cool you can mush through your Goats Milk Ricotta.

In a bowl, beat egg whites with electric beaters until they form soft peaks. Set aside.

In a bowl mix capsicum purée & egg yolks. Add the protein powder mix from the saucepan and stir well. Gently fold through the egg whites until it is just combined. You want to try and mix this as little and as gently as possible to keep all the air in it. Pour this mix into your lined baking dish and bake for 10-15 mins or until it springs back when touched. Once done, remove from oven and set aside to cool for at least 15mins.

Using a chopping board with baking paper on top, pop that on top of your roulade dish and flip it over so the roulade comes out onto your chopping board. Gently peel back the baking paper that will be on the top now.

Get your spinach mixture and line it along the roulade edge so that you can then gently roll it up. Once it’s rolled you can chop and serve! I told you it’s not quick, but I promise it’s worth the wait!

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