<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><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.</li>
<li>Lad den hvile lidt og sk&aelig;r s&aring; rouladen i skiver.</li>
<li>Server.</li>
</ol>
<p>&nbsp;</p>
<p><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.</em></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><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.</li>
<li>Let it rest a bit and then cut the roulade into slices.</li>
<li>Serve.</li>
</ol>
<p><em>It sounds complicated, but it is not as difficult as it sounds and well worth the effort.</em></p>
<hr />
<p><span style="color: #f29d12;">Keywords:&nbsp;</span>vegetar, &aelig;g, spinat, kold, lidt sv&aelig;r, frokost, sommer, party &middot; vegetarian, spinach, eggs, cold, lunch, summer, a bit difficult</p>