Method

Preheat the oven to 180C/350F/Gas 4. For the roulade, whisk the egg whites and lemon juice in a large clean bowl until stiff peaks form when the whisk is removed. In a separate bowl, mix together the cornflour, milk, mustard, salt and freshly ground black pepper and egg yolks until well combined. Fold this mixture carefully into the whisked egg whites.

Line a baking tray with silicone paper and pour the mixture onto the tray, spreading it into the corners. Transfer to the oven to cook until set and golden-brown, about 5-8 minutes.

Heat the olive oil in a pan and cook the spinach for a minute or two, stirring until wilted. Stir in the chopped tomato and the mozzarella. Remove the roulade from the oven and spread over the wilted spinach, tomato and mozzarella. Using the silicone paper to help, roll up the roulade into a log.

For the spicy tomato sauce, heat the oil in a saucepan and add the tomato, chilli flakes, red wine and sugar and simmer the sauce for five minutes until slightly reduced. Stir in the chives and the chopped fresh mint. To serve, slice the roulade and arrange on two serving plates. Garnish with the spinach leaves and pour over the spicy tomato sauce.

Recipe from Good Food magazine


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Ingredients

For the tomato, spinach and mozzarella roulade

3 free-range eggs, separated

1 tsp lemon juice

1 tsp cornflour

200ml/7fl oz lactose free whole milk

1 tsp wholegrain mustard

salt and freshly ground black pepper

1 tbsp olive oil

150g/5½oz spinach

½ beef tomato, seeds removed, chopped

100g/3½oz mozzarella cheese, sliced

For the spicy tomato sauce

1 tbsp olive oil

1 tsp chopped chives

½ beef tomato, seeds removed, chopped

½ tsp dried chilli flakes

200ml/7fl oz red wine

1 tbsp caster sugar

35g/1¼oz butter

2 tbsp chopped fresh mint

small handful spinach leaves, to serve

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Low FODMAP Recipe

Tomato, spinach and mozzarella roulade with spicy tomato sauce

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