I love making roulades, they always look so impressive and complicated and make a great centre piece for special occasion buffet tables but they are REALLY easy, shh, don’t tell anyone! I’ve cheated here and used flavoured Boursin cheeses as the fillings making these roulades a cinch to whip up in a hurry.
Sun dried tomato roulade and spinach roulade together on a plate look so festive and they make perfect vegetarian Christmas party food; easy to make in advance and guaranteed to have your guests gasping. Make lots, they vanish at speed! I made these roulades for a Christening I catered 20 years ago and every time I see the family they mention them, they were a MASSIVE hit with vegetarians and meat eaters alike which I love!
They can be frozen after cooking and before rolling, defrosted completely, filled and rolled or just freeze them as finished slices, defrost thoroughly and serve.
Vegetarian Roulades for Christmas
- 12 Eggs
- 200 g frozen spinach thawed and chopped
- 2 cloves of garlic crushed
- 2 spring onions finely chopped
- ½ tsp freshly grated nutmeg
- 2 tbsps sundried tomato purée
- salt and freshly ground black pepper
- 75 g Black Pepper Boursin
- 4-6 tsps single cream
- 50 g Light Boursin with Garlic and Herbs
- 2 small tomatoes
- 1 small red onion very finely chopped
- 4 walnuts toasted lightly and finely chopped (toast them by cooking them in a dry saucepan until they start to colour slightly and give off a lovely toasted scent)
- Grease and line with baking parchment two 30cm x 20cm baking trays
- Preheat the oven to 180°C
- Separate the eggs placing 6 egg yolks into one bowl and 6 into another, the whites can all go into one large bowl together
- Add the spinach, garlic, nutmeg and spring onion to one bowl of egg yolks, add some salt and pepper and combine
- Add the sundried tomato paste to the other bowl of egg yolks and combine
- Whisk the egg whites until they form stiff peaks then divide them equally between the two bowls
- Fold in gently with a metal spoon until well combined but still fluffy
- Spread the spinach mixture in one tray and the tomato mixture in the other, gently spreading it out until it fills the tray
- Pop it in the oven for 15 – 20 mins until set. Allow to cool completely
- Peel the baking paper off both roulades and lay on a piece of cling film each
- Put the back pepper Boursin into a small bowl and add enough cream to make it spreadable
- Spread the black pepper Boursin over the spinach roulade leaving a small border all around the edge (about ½cm)
- Sprinkle sparingly with the finely chopped red onion and the ground walnuts
- Using the cling film to help, roll the roulade up as tightly as you can, wrap it in the cling film and pop it in the fridge
- Spread the garlic and herb Boursin over the sundried tomato roulade, top with thinly sliced tomatoes, roll it up as above, wrap it and pop it in the fridge
- Chill the roulades for at least an hour before slicing and serving
Alternative Fillings for Roulades.
You could fill them with any cream cheese filling and add your own flavours. Chives work really well as do black pepper, chilli, paprika, spring onions and mixed herbs. They are delicious served with a dipping sauce (try sweet chilli or soy) and make perfect finger food for a buffet – wouldn’t they be wonderful for a vegetarian wedding celebration?!
I have made roulades for picnics, filled with crunchy salads and seeds, for lunchboxes spread with hummus or grated cheddar and in a big pile as part of that Christening I mentioned – every time they appear they are gone in a flash!
However you decide to make them I hope roulades become a staple in your house as they have in mine!