Spinach Roll Recipe

Ingredients
11/4 kilo diced spinach
1 tablespoon flour
5 separated eggs
15 grams butter
1 teaspoon powdered nutmeg
black pepper
2 tablespoons grated parmesan cheese

Mushroom stuffing
30 grams butter
100 grams mushrooms
3 chopped onions
440 grams canned tomatoes: peeled, drained and chopped.
½ teaspoon dried marjoram
½ teaspoon dried basil

Preparation
Oven temperature: 220°C

1. In a food processor or blender, put the spinach, flour, yolks, butter, nutmeg and pepper; crush well and put the mix in a bowl.

2. Whisk the whites until foamy, add two tablespoons of them to the spinach mix, and then the rest in an revolving pattern.

3. Pour in a greased roll tin, and bake for 12 minutes or until it is firm.

4. For the stuffing cook in a frying pan the butter and the mushrooms for 1 minute over medium heat. Add the onions, tomatoes, marjoram and basil; cook for 10 more minutes.

5. Take the paste out of the tin, onto a cloth, sprinkled with cheese and roll it. Let it rest for 1 minute, unroll it and place the stuffing. Roll again and serve right away.

Ingredients
315 grams short grain rice
300 whipped thick cream
1 teaspoon cinnamon
Maple honey

Preparation

Cook the rice in abundant boiling water for 10-15 minutes. Drain and rinse with cold water. Mix the rice with the cream and cinnamon. Serve in small owls and refrigerate. Serve with maple honey.