<h3>&nbsp;</h3>
<p><strong>Spinatroulade</strong></p>
<p><strong>&nbsp;</strong></p>
<p>1 mellemstort l&oslash;g, finthakket</p>
<p>225 g frisk spinat&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p>
<p>25 g sm&oslash;r</p>
<p>2 spsk. hakket persille</p>
<p>Salt, peber, revet muskat</p>
<p>4 &aelig;g</p>
<p>50 g fuldkornsmel</p>
<p>&nbsp;</p>
<p><strong>Fyld</strong></p>
<p>225 g hytteost</p>
<p>Hakket purl&oslash;g/for&aring;rsl&oslash;g</p>
<p>&nbsp;</p>
<p>Sm&oslash;r en lille bradepande og for den med olieret bagepapir.</p>
<p>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.</p>
<p>Tag spinaten op og lad den afk&oslash;le hurtigt. (i en sk&aring;l der stilles i iskoldt vand)</p>
<p>Hak spinaten groft, n&aring;r den er kold.</p>
<p>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.</p>
<p>Bag rouladen ved 200˚ i ca. 10 min. til den f&oslash;les fast.</p>
<p>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.</p>
<p>Bland hytteosten med purl&oslash;g.</p>
<p>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.</p>
<p>Lad den hvile lidt og sk&aelig;r s&aring; rouladen i skiver.</p>
<p>Server.</p>
<p>&nbsp;</p>
<p><em>Det lyder voldsomt, men det er ikke s&aring; sv&aelig;r, som det lyder og hele besv&aelig;ret v&aelig;rd.</em></p>
<p><em>&nbsp;</em></p>
<p><em>&nbsp;</em></p>
<p><strong>Spinach roulade</strong></p>
<p>&nbsp;</p>
<p>1 medium onion, finely chopped</p>
<p>225 g fresh spinach</p>
<p>25 g butter</p>
<p>2 tbs. chopped parsley</p>
<p>Salt, pepper, grated nutmeg</p>
<p>4 eggs</p>
<p>50 g whole wheat flour</p>
<p><strong>&nbsp;</strong></p>
<p><strong>Filling</strong></p>
<p>225 g cottage cheese</p>
<p>Chopped chives / spring onions</p>
<p>&nbsp;</p>
<p>Grease a small baking pan and line it with oiled baking paper.</p>
<p>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.</p>
<p>Take the spinach up and let it cool quickly. (in a bowl placed in ice cold water)</p>
<p>Roughly chop the spinach when it is cold.</p>
<p>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.</p>
<p>Bake the roulade at 200˚ for about 10 min. until it feels firm.</p>
<p>Turn it out onto an oiled paper and roll it up like a roulade with the paper. Place it to cool on a rack.</p>
<p>Mix the cottage cheese with the chives.</p>
<p>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.</p>
<p>Let it rest a bit and then cut the roulade into slices.</p>
<p>Serve.</p>
<p>&nbsp;</p>
<p><em>It sounds complicated, but it is not as difficult as it sounds and well worth the effort.</em></p>