Anna Van Dyken converted to Thermomix
Anna's Spinach & Ricotta Rolls are a culinary triumph, capturing the magnificent savoury delight in each bite. I had to make these and of course, use my Thermomix.
The combination of fresh spinach and creamy ricotta creates an explosion of flavours that tantalise the taste buds. Each roll, worth 2 points, promises a moment of pure indulgence.
This recipe is featured in Anna's second book, "How I've Kept The Weight Off", where she shares her secrets to maintaining a healthy lifestyle without sacrificing on taste. You can discover the full recipe and more culinary treasures on page 154 of her book. So, if you're eager to recreate this culinary masterpiece in your own kitchen, be sure to grab a copy of Anna's book and embark on a journey of culinary bliss!
Get on a make sure your following Anna Van Dyken for her amazing creations.
Spinach & Ricotta Rolls
Anna Van Dyken - How I've Kept The Weight Off
Book 2 - Page 154
- Thermomix
- Oven Tray
- Baking Paper
- Oven
- reduced-fat ricotta cheese
- baby spinach
- green shallots
- egg
- parmesan cheese
- fresh flat-leaf parsley
- lemon zest
- frozen reduced-fat puff pastry (thawed)
- skim milk
- black sesame seeds
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Add Baby Spinach - HALF, parsley, parmesan and shallots
10 seconds | Speed 4
Blend with the help of Thermomix spatula through the hole in the lid to move mixture
Scrap down the bowl - Add other half
5 seconds | Speed 4
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Add egg, ricotta, lemon zest
Blend with the help of Thermomix spatula through the hole in the lid to move mixture
30 seconds | Speed 4
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Cut each pastry sheet in half to create 6 rectangles.
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Spoon one-sixth of the ricotta mixture down the long edge of each pastry rectangle and roll to enclose filling.
(Spoon enough mixture to fill a line across pastry)
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Cut each roll into 6 slices to make 36 rolls in total. Place on the trays, seam-sides down. Brush with milk and sprinkle with sesame seeds.
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Bake for 30–35 minutes or until golden.
Totally delicious filling - don't be scared to lick your fingers when you have finished. Yum!
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