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Freedom To Eat


SPRINGTIME SPINACH & RICOTTA ROULADE


250g fresh spinach 5 eggs


1tbsp plain fl our 1tsp nutmeg


by Nicola Hobbs M 68


arch brings with it springtime, spinach and a sprinkle of hope for healthy living.


According to research, March is also the month when over two thirds of people will have given up


on their New Year’s Resolutions. But this may not necessarily be a bad thing when the most popular resolution for 2012 was to go on a diet.


By measuring our self-worth on a set of scales, gauging our self-respect by how many calories we’ve eaten, or judging our self-image on a fl awed BMI chart, we are accepting body anxiety and food restriction as part of everyday life. Instead, let’s make a Springtime Resolution to respect our bodies, appreciate good food and eat happily ever after. ■


SUSSEX LIVING March 2012


Salt and pepper to taste FILLING:


50g freshly grated parmesan 200g ricotta cheese 1 red onion


100g mushrooms 1 garlic clove


50g sundried tomatoes 1tsp dried basil Olive oil


1. Pre-heat the oven to 190 degrees centigrade and line a Swiss Roll tin or baking tray with baking paper.


2. Roughly chop the spinach and dry fry for 2-3 minutes until wilted, and squeeze out any liquid.


3. Separate the eggs and mix the egg yolks with the cooked spinach, fl our, nutmeg and salt and pepper.


4. Whisk the egg whites until stiff peaks form and gradually fold into the spinach mixture.


5. Spoon out onto the lined baking tray, smooth out with a spatula and bake for 12-15 minutes until fi rm to the touch.


6. Meanwhile make the fi lling by fi nely slicing the onions and mushrooms and frying in a little olive oil with the crushed garlic clove until soft.


7. Take the mushrooms and garlic off the heat, dice the sundried tomatoes and add to the mixture.


8. When the roulade is cooked, turn out onto a clean kitchen towel and carefully peel off the baking paper.


9. Sprinkle with the grated parmesan, beat the ricotta until creamy and spread evenly on the roulade.


10. Sprinkle over the mushrooms, onion and tomatoes and roll up the roulade from the shortest end. 11. Leave to rest for a couple of minutes, then slice and serve.


www.sussexliving.com


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