You may not always serve afternoon tea (in fact, you may not ever), but if you ever feel like putting the kettle on and whipping up something special, British master pâtissier and television personality Eric Lanlard has a new book filled with sweet treats, light bites and elegant hors d’oeuvres sure to please your guests. Break out your fanciest platters and watch these chic appetizers disappear.
This is a great alternative to an egg sandwich; the spinach roulade is fluffy, light and moist and looks fabulous. The filling is just as exciting — chunky, creamy and zesty. Your guests will definitely be asking for more.
- Heaping cup frozen spinach, defrosted, squeezed dry and chopped
- 5 eggs, separated
- Heaping 1/2 cup creme fraiche
- 3 tablespoons Greek yogurt
- 3 tablespoons self-rising flour
- Salt and freshly ground black pepper
For the filling
- 4 eggs
- 4 tablespoons mayonnaise
- 1 teaspoo Dijon mustard
- 1 punnet mustard cress
- 1/4 teaspoon paprika
For the roulade
Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4.
Line a 30 x 22 cm (12 x 8½ in) Swiss roll tin with baking paper.
Put the spinach, egg yolks, crème fraîche, yogurt and flour into
a food processor and season well. Whizz until smooth, then transfer to a bowl. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, then gently fold into the spinach mixture, taking care not to knock out too much air. Pour the mixture into the prepared tin, then tip the tin to make sure the mixture reaches the corners.
Bake in the oven for 15-20 minutes until lightly golden and firm to the touch. Turn out onto a clean tea towel lined with baking paper. Remove the baking paper from the sponge, then roll up from a long edge while still warm, using the paper underneath to help you. Leave to cool, covered with the tea towel.
Meanwhile, make the filling. Place the eggs in a saucepan and cover with cold water. Bring to the boil, then immediately remove from the heat. Cover with a lid and leave to stand in the hot water for 10-12 minutes. Drain, then cool under cold running water.
Shell the eggs and finely chop, then put into a bowl. Add the mayonnaise, mustard and cress and stir together well. Season with paprika, salt and pepper.
Unroll the roulade and, using a palette knife, evenly spread over the egg mixture. Re-roll the roulade tightly, then leave to firm up in the refrigerator for 1 hour. Cut into slices before serving.