Prawn and spinach roulade


Prawn and spinach roulade

For the roulade:  beat three large eggs;  boil or microwave 300g spinach (fresh or frozen);  add to the egg mixture; add a grating of nutmeg, 50g grated cheddar, some parmesan cheese, chopped parsley and basil, season.   Cook the omelette till golden and the eggs are set;  scatter more grated cheddar on top while still warm.  Cool.

Filling:  Cream together 3 portions cream cheese (optional, but nicer), 5 tbs low-fat salad cream. zest of half a lemon, chopped parsley and basil, 1 tsp smoked paprika, season.  Add 300g large prawns (defrosted or fresh even better).  When the omelette is cool, add the prawn mix in the middle and roll up like a swiss roll;  wrap in foil and cool in the fridge for about 3 hours.  Cut in thick slices and serve with salad.

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