<h3>&nbsp;</h3>
<h3><span style="color: #4a6304;">Dansk: Spinatroulade</span></h3>
<ul>
<li>1 mellemstort l&oslash;g, finthakket</li>
<li>225 g frisk spinat&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</li>
<li>25 g sm&oslash;r</li>
<li>2 spsk. hakket persille</li>
<li>Salt, peber, revet muskat</li>
<li>4 &aelig;g</li>
<li>50 g fuldkornsmel</li>
</ul>
<p>&nbsp;</p>
<p><strong>Fyld</strong></p>
<ul>
<li>225 g hytteost</li>
<li>Hakket purl&oslash;g/for&aring;rsl&oslash;g</li>
</ul>
<p>&nbsp;</p>
<ol>
<li>Sm&oslash;r en lille bradepande og for den med olieret bagepapir.</li>
<li>Svits det hakkede l&oslash;g til klart, tils&aelig;t spinaten og kog ved god varme til vandet er fordampet. Tils&aelig;t med rund h&aring;nd salt, peber, muskat.</li>
<li>Tag spinaten op og lad den afk&oslash;le hurtigt. (i en sk&aring;l der stilles i iskoldt vand)</li>
<li>Hak spinaten groft, n&aring;r den er kold.</li>
<li>Pisk &aelig;ggene med lidt salt til de er helt j&aelig;vne. Bland forsigtigt &aelig;ggemassen med spinaten og melet og fordel blandingen j&aelig;vnt i bradepanden.</li>
<li>Bag rouladen ved 200˚ i ca. 10 min. til den f&oslash;les fast.</li>
<li>Vend den ud p&aring; et olieret papir og rul den op som en roulade. Lad papiret rulle med. L&aelig;g den til afk&oslash;ling p&aring; en rist.</li>
<li>Bland hytteosten med purl&oslash;g.</li>
<li>Rul forsigtigt rouladen ud og spred hytteosten j&aelig;vnt over. Rul rouladen sammen igen. Rul den ind i papiret igen, s&aring; den er under pres. Lad den hvile lidt og sk&aelig;r s&aring; rouladen i skiver og server</li>
</ol>
<p><em><span style="color: #f1c40f;">Note:</span> </em>Det lyder voldsomt, men det er ikke s&aring; sv&aelig;rt, som det lyder og er hele besv&aelig;ret v&aelig;rd.</p>
<p><em>&nbsp;</em><em>____________________</em></p>
<h3><em>&nbsp;</em><span style="color: #4a6304;">English: Spinach roulade</span></h3>
<ul>
<li>1 medium onion, finely chopped</li>
<li>225 g fresh spinach</li>
<li>25 g butter</li>
<li>2 tbs. chopped parsley</li>
<li>Salt, pepper, grated nutmeg</li>
<li>4 eggs</li>
<li>50 g whole wheat flour</li>
</ul>
<p>&nbsp;</p>
<p><strong>&nbsp;</strong><strong>Filling</strong></p>
<ul>
<li>225 g cottage cheese</li>
<li>Chopped chives / spring onions</li>
</ul>
<p>&nbsp;</p>
<ol>
<li>Grease a small baking pan and line it with oiled baking paper.</li>
<li>Saute the chopped onion until clear, add the spinach and cook over good heat until the water has evaporated. Add salt, pepper, nutmeg with a round hand.</li>
<li>Take the spinach up and let it cool quickly. (in a bowl placed in ice cold water)</li>
<li>Roughly chop the spinach when it is cold.</li>
<li>Beat the eggs with a little salt until they are completely smooth. Carefully mix the egg mass with the spinach and flour and distribute the mixture evenly in the frying pan.</li>
<li>Bake the roulade at 200˚ for about 10 min. until it feels firm.</li>
<li>Turn it out onto an oiled paper and roll it up like a roulade with the paper. Place it to cool on a rack.</li>
<li>Mix the cottage cheese with the chives.</li>
<li>Carefully roll out the roulade and spread the cottage cheese evenly over. Roll the roulade back together. Roll it into the paper again so that it is under pressure. Let it rest a bit and then cut the roulade into slices and serve.</li>
</ol>
<p><em><span style="color: #f1c40f;">Note:</span></em> It sounds complicated, but it is not as difficult as it sounds and well worth the effort.</p>
<hr />
<p><span style="color: #f29d12;">Keywords:&nbsp;</span>vegetar, &aelig;g, spinat, roulade,&nbsp; kold, lidt sv&aelig;r, frokost, sommer, party &middot; vegetarian, spinach, eggs, roll, cold, lunch, summer, a bit difficult</p>