butternut squash gratin

3 pounds butternut squash, peeled
3 tablespoons apple cider vinegar
3 tablespoons olive oil, divided
1 medium yellow onion, sliced lengthwise
1 1/2 cups shredded Gruyere cheese
1/3 cup toasted hazelnuts, chopped
2 tablespoons fresh, chopped sage
Sea salt and freshly ground black pepper

Preheat oven to 400 degrees.

Slice the butternut squash into 1/2″ rounds, then quarter each round. Remove seeds. Toss the diced squash in the apple cider vinegar and two tablespoons of olive oil. Arrange on a large baking sheet and generously salt and pepper.

photo: Kimberley Hasselbrink

Roast squash until cooked through but still firm, about 30-35 minutes.

While the squash is roasting, caramelize the onions. Place in a medium skillet over a low flame. Cover, stirring occasionally, until the onions are soft and jammy, about 20-25 minutes.

Remove squash from oven and set aside to cool, about ten minutes.

Grease a medium cast-iron skillet or casserole dish. Arrange a layer of squash, followed by a layer of onions. Add the remaining squash. Sprinkle the Gruyere cheese evenly over the squash, followed by the toasted hazelnuts and one tablespoon of the sage.

Bake the gratin until the cheese is golden and melted, about another 20 or 30 minutes. Remove from the oven, and top with the remaining sage.

recipe via Kimberley Hasselbrink, Etsy Blog

indian potatoes with black and yellow mustard seeds

4 tbsp canola or other vegetable oil, divided
2 tsp black or brown mustard seeds
2 tsp yellow mustard seeds
2 tsp cumin seeds
1/2 tsp turmeric
2 lb small Yukon Gold potatoes, rinsed but not peeled, halved
About 1 tsp salt
1/2 tsp pepper
2 tsp coarsely ground coriander seeds
1/2 tsp ground cumin
1/4 tsp cayenne
1/4 c roughly chopped cilantro

Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper.

Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.

Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.

corn & blueberry salad 

6 ears corn
1 c blueberries
1 small cuke, sliced
1/4 c flinely chopped red onion
1/4 c chopped fresh cilantro
1 jalapeño pepper, finely chopped
2 tbsp lime juice
2 tbsp olive oil
1 tbsp honey
1/2 tsp cumin
1/2 tsp salt

Make dressing from lime juice, oil, honey, cumin and salt. Cook corn in salted water for 5 min. Cut from cobs and combine with other ingredients. Toss with dressing.

rosemary roasted sweet & white potatoes & onions

2 tbsp vegetable oil
1 tbsp minced fresh rosemary or 1 tsp dried
2 cloves garlic, crushed
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp cracked black pepper
3 medium baking potatoes, peeled, halved and quartered
2 large sweet potatoes, peeled, halved and quartered
1 large leek, use 9" and discard the rest of the green
4 small onions, peeled and halved

In large bowl, combine oil, rosemary, garlic, mustard, salt and pepper; mix well. Add vegetables and toss to coat. Place vegetables in a roasting pan, or arrange around a beef roast (see Orange-Herb Beef Rib Eye Roast under Beef) about 1 1/2 hr before the roast is done. Roast vegetables at 325-350°F until tender.

pickled red onions

1 small red onion sliced crosswise as thinly as possible
3 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tbsp chopped cilantro leaves

Toss together onion and lemon juice in a small bowl and let marinate at room temperature for 20 to 30 minutes. Drain in a colander. Return to bowl and toss with salt, pepper and cilantro.

roasted ginger beets

6-8 beets, unpeeled, trimmed
1 tbsp freshly minced ginger
2 whole fresh thyme sprigs, plus
2 tbsp minced fresh thyme leaves
5 tbsp olive oil
Kosher salt and black pepper
Freshly squeezed juice of 1/2 lemon

Toss beets with ginger, thyme sprigs, 2 tbsp oil and salt and pepper. Spread in a single layer in large baking dish and cover tightly with foil. Roast at 400 F for about 45 minutes or until a knife slides easily into the centre. Let cool slightly, then remove skins. Quarter and set aside. In a serving bowl, whisk together remaining oil, lemon juice, minced thyme and salt and pepper to taste. Add beets, toss to coat and serve.

sweet and sour beets

3/4 lb beets
2 1/2 tbsp vegetable oil
2 tbsp frozen orange juice concentrate
2 tbsp cider vinegar
1/2 tbsp Dijon mustard
1/2 tbsp soy sauce
Scant 1/2 tsp salt
Pepper and lettuce cups to serve           

Bring beets to a boil over high heat. Reduce heat and simmer until fork tender. Remove from pan and cool. Peel, then cut into french fry strips. Combine remaining ingredients in saucepan and bring to a boil. Pour over beets and mix gently. Serve warm or chilled.

zucchini pancakes

1/3 c biscuit mix
1/4 c grated Parmesan
1/8 tsp pepper
2 slightly beaten eggs
2 c shredded unpared zucchini (about 2 medium)
2 tbsp butter/marg

In mixing bowl, stir together biscuit mixture, cheese and pepper. Stir in beaten eggs just until mixture is moistened. Fold in zucchini. In 10" skillet, melt butter or margarine over medium heat. Using 2 tbsp mixture for each pancake, cook 4 at a time about 2-3 minutes on each side until browned. Keep warm while cooking remaining pancakes. Makes about 12

kale and onion stir fry

1 lb fresh green kale
2 onions, sliced
2 tbsp rice vinegar
2 tbsp light soy sauce
1/2 tsp sugar

Clean kale and remove ribs. Spray wok or skillet with cooking spray. Heat on high, add kale and onions and stir for 1-2 minutes. Pour in rice vinegar, soy sauce and sugar. Reduce to medium heat and stir until kale and onions are tender crisp.

oven fries

1 lb baking potatoes
Vegetable cooking spray
2 tbsp vegetable oil
1 tbsp white sugar
1 tsp garlic salt
1 tsp dried parsley

Line a baking sheet with foil and coat well with vegetable cooking spray. Scrub potatoes well and cut into finger thick strips. In a large mixing bowl toss potatoes with oil, sugar, salt and parsley. Spread on baking sheet in one layer. Bake at 450 F for 30 minutes. Serve immediately.

sesame yogurt potatoes (ekadasee til aloo bhaji)

6 medium potatoes, peeled + cut into 1/2" cubes
1/2 c plain yogurt, whisked until smooth
1/2 tbsp scraped, finely shredded or minced fresh ginger
1/4 tsp cayenne or paprika
5 tbsp ghee or sesame oil
3 tbsp sesame seeds
1 tsp black mustard seeds
1/2 tbsp cumin seeds
1/2 tsp salt
1 tbsp fresh lemon juice
2 tbsp chopped fresh coriander or parsley

Boil or steam the potatoes until they are fork-tender. Drain and place in a mixing bowl. Add yogurt, ginger and cayenne or paprika. Gently fold to coat potatoes. Set aside for about 1 1/2 hours. 

Heat ghee or oil in a heavy 12" frying pan over moderate heat. When it is hot but not smoking, drop in sesame seeds, black mustard seeds and cumin seeds. When the seeds begin to pop, add potatoes and salt. Fry, stirring occasionally, for 3-5 minutes, or until the potatoes begin to brown. Sprinkle with lemon juice and fresh herb before serving.Serves 6

spicy cauliflower with braised tomato (gobhi tamatar sabji)

3-4 tbsp ghee or vegetable oil           
1" piece fresh ginger               
1-2 jalapeños, seeded + slivered           
1/2 tsp black mustard seeds           
1 tsp cumin seeds                   
1 large cauliflower (1.5 kg) trimmed, cored + cut into flowerets
1 tbsp ground coriander
1/2 tsp turmeric
1 tsp salt
3 medium tomatoes, peeled + cut into 1/8
1 tsp garam masala
3 tbsp coarsely chopped fresh coriander
Butter (optional)               

Heat ghee or oil in a large nonstick casserole or sauté pan over moderate to moderately high heat. When oil is hot but not smoking, drop in the ginger, jalapeños, mustard and cumin seeds. Fry until the mustard seeds pop and turn gray and the cumin seeds turn brown. Stir in the cauliflower, ground coriander, turmeric and salt. Stir-fry until the flowerets are slightly browned, then stir in the tomatoes. Cover and reduce the heat to low. Cook for 15-20 minutes, shaking the pan occasionally to keep the vegetables from sticking, or until the cauliflower stalks are just tender. Uncover, raise the heat and stir-fry to evaporate all the liquid. Just before serving, sprinkle with the garam masala, fresh coriander and add a knob of butter, if desired. Serves 4.

roasted mustard potatoes

Light vegetable oil cooking spray
4 Tbsp Dijon style mustard
2 tsp paprika
1 tsp ground cumin
1 tsp chili powder
1/8 tsp cayenne
16 baby red potatoes

Preheat oven to 400 F. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne in a large bowl.  Whisk to blend.  Prick the potatoes several times with the tines of a fork and add them to the bowl.  Toss to coat the potatoes evenly.  Pour into the prepared roasting pan, leaving a little space between them.  Bake for about 45 min - 1 hr until the potatoes are fork tender. Serves 4.

eggplant parmigiana

1 large garlic clove, crushed
1 1/2 tsp fresh basil (1 tsp dried)
1 1/2 tsp fresh oregano (1 tsp dried)          
Dash of salt & pepper
1 medium eggplant, cut in 1/2" slices
1 1/2 c tomato sauce (below)
1 1/2 c Parmesan, freshly grated
Black olives, red pepper & green onion for garnish

Combine garlic & seasonings and rub into eggplant slices.  Arrange eggplant in bottom of 9x12" shallow casserole dish, overlapping edges if necessary.  Spoon tomato sauce over eggplant & sprinkle with Parmesan.  Bake at 425 F for 10-15 min until eggplant is soft and sauce is bubbly.  Serve on individual dishes.  Garnish with black olives, sliced red pepper and julienne green onions which have been tossed in olive oil.  Serves 6

cauliflower with parsley pesto

1  cauliflower (about 1 kg)           
250 ml coarsely chopped parsley       
50 ml soft fresh bread crumbs       
50 ml olive oil               
15 ml lemon juice
2 ml grated lemon rind
1 ml dried thyme
Pinch each salt & pepper
1/2 sweet red pepper

Break cauliflower into florets; cook in boiling salted water about 5 min, until just tender-crisp.  Drain well; set aside in saucepan.  In food processor, combine parsley, bread crumbs, oil, lemon juice & rind, thyme, salt & pepper.  Process until smooth.  Add parsley mixture to cauliflower; toss to coat well.  Season with salt & pepper to taste. Spoon  cauliflower mixture into greased 9" pie plate.  Cut pepper into 1 cm strips and then cut strips diagonally into diamond shapes.  Scatter over cauliflower.  Cover plate with circle of buttered wax paper; cover with foil, crimping edges to seal.  Refrigerate up to 24 hours.  Let stand at room temp 1 hour, then bake at 350 F 25-30 min or until heated through. 

Good - made Christmas 1992

red and yellow pepper tart


1 c unsifted AP flour       
1/4 tsp salt               
4 tbsp unsalted butter, soft
1 1/2 tbsp shortening
2 1/2 - 3 tbsp ice water


4 tbsp olive oil
2 cloves garlic, finely chopped
2 tbsp Parmesan
1 c basil leaves, coarsely chopped
Salt to taste
3 medium sweet red and/or yellow peppers, halved lengthwise and thinly sliced crosswise
1 small red onion, thinly sliced crosswise (approx 1/4 c)
1/4 tsp salt
1/4 c dry white wine OR water
2 eggs and 2 egg yolks
1 1/2 c light cream
1/8 tsp pepper
1/4 lb provolone cheese, shredded (1 c)
20 Greek olives, halved           

Dough:  combine flour and salt in medium bowl.  Cut in butter & shortening with pastry blender until mix is crumbly.  Blend in water with fork.  Knead dough a few times until smooth.  Gather dough into ball; press into round disk and wrap in plastic wrap.  Chill for 30 min.  Roll out to 12" round and line 11" tart pan with removable bottom.  Prick all over with fork and line with lightly greased aluminum foil.  Fill with beans.  Bake at 325 F for 25 min or until dough no longer looks raw.  Remove foil and beans.  Bake 5 min longer or until lightly golden.  Remove to rack and cool completely.

Combine 2 tbsp oil with half the garlic and all the basil in food processor.  Whirl until blended.  Stir in Parmesan and season to taste with salt.  Set aside.

Saute peppers, onion, remaining garlic and 1/4 tsp salt in remaining oil until peppers and onion are softened. Add wine and bring to boil.  Lower heat and simmer, covered, for 10 min.  Drain off liquid.  Add pepper to taste.  Set aside.  Combine eggs & yolks in medium bowl; beat slightly.  Stir in cream and 1/8 tsp pepper.  Set aside.  Spread basil puree over tart shell and sprinkle with half the provolone.  Spoon in sweet pepper mix evenly over top and top with olives and the rest of the cheese.  Pour in the custard.

Bake at 400 F for 25 min or until knife inserted near the centre comes out clean.  Cool 15 min before slicing. Serves 6

spinach yogurt    

6 c spinach                   
2 c yogurt                     
3 tbsp lemon juice               
2 garlic cloves, minced
3 1/2 tbsp mint leaves
1 tsp salt
1 tbsp oil

Wash and tear spinach. Put spinach, garlic and mint in bowl and mix.  Add remaining ingredients and stir.

spinach  pie

Pastry for a 2 crust 9" pie           
3 eggs                   
1 large onion, chopped (1  c)
2 cloves garlic, minced     
3  tbsp butter/marg               
1 c cottage cheese   
8 oz feta cheese, crumbled
300 g frozen spinach, thawed & well drained
1/2 tsp salt
Dried dill to taste

Line a 9" pie pan (I used an 8" cake pan)  with half the pastry. Separate 1 egg, then brush egg white on shell.  Pour excess white into large bowl along with the yolk and the other eggs; set aside.

In skillet saute onion in butter until tender; add garlic and saute briefly.  Meanwhile, beat eggs and stir in cheeses, spinach, salt, pepper, dill and cooked onion mix; turn into prepared shell.  Roll out remaining pastry and fit over pie; crimp.  Bake at 425 F 30  min or until crust is golden.  Cool on rack 10 min. 

cumin scented spinach

1 bunch spinach               
Freshly ground pepper
1/2 tsp  cumin
1 tsp lime juice           
2 tbsp butter

Wash spinach well in warm water. Place in pot with water clinging to leaves and steam, covered, on medium heat until just wilted (about 5 min).  Drain, squeezing out excess moisture.  Season, then in same pot sauté spinach with cumin, lime juice and the butter to warm through. 

spicy potato fritters with cranberry salsa

1 lb baking potatoes, peeled & quartered    
2 tbsp butter                        
1/2 c green onions, finely chopped       
1/2 tsp chili flakes   
2 tbsp chopped fresh coriander
1/2 c AP flour
Salt and freshly ground pepper
1/4 c vegetable oil

In a large saucepan, boil potatoes until tender, 10-15 minutes. Drain well, return potatoes to pan and set over low heat for a minute to dry off. Remove from heat and mash with a potato masher. Beat in butter, green onion, chili flakes and coriander. Season with salt and pepper. Slowly beat in flour to make a soft dough. Turn onto floured board; knead for a minute. Pinch off a heaping tsp of dough, roll into a ball then flatten into a disc. Repeat with remaining dough.

In large skillet on medium-low heat, add enough oil to film base of pan. When oil is hot, fry fritters in batches until golden on each side, about 1 minute. Re-oil pan as needed. Cool on cookie sheets. Reheat at 350 F for 5 minutes. Serve topped with Cranberry Salsa (see Sauces section).

carrot and spinach layers

2 tbsp butter                       
2 12 oz pkg frozen chopped spinach       
3 c sliced carrots                   
Pinch of cardamom                   
Sour cream to serve
Freshly grated nutmeg
4 eggs
1/2 c whipping cream
1/4 tsp salt and freshly ground pepper

Cut each block of spinach into 5 or 6 pieces and add to melted butter in a frying pan. Cook over medium high heat until it will separate. Drain well and when cool enough to handle, place in a kitchen cloth and squeeze out all the liquid. Meanwhile, cook carrots until tender. Drain and purée with cardamom in blender. Clean container, then purée spinach and season with nutmeg. Beat the eggs with the cream until well mixed. Season with salt and pepper. You can prepare ahead to this point; just cover the mixes and refrigerate.

Before baking, bring the purées to room temperature. Whip eggs again and stir half into each vegetable. Spoon the spinach purée into a 5-cup soufflé or straight sided baking dish. Don=t use a shallow dish. Smooth the spinach layer and top with the carrot layer. Smooth the top. Cover loosely with foil and bake at 350 F for 1 hour. Uncover and continue to bake for another 15 minutes or until a knife inserted in the middle comes out clean. Serve immediately with lots of sour cream. 4-6 servings


1/2 lb phyllo sheets (16 sheets 12x15")       
1/4 c butter/marg                   
1/2 c finely chopped onion               
30 oz frozen chopped spinach, thawed and well drained           
3 eggs                       
3/4 c butter/marg
1/2 lb feta cheese, crumbled
1/4 c chopped parsley
2 tbsp chopped fresh dill or 1 1/2 tsp dried dillweed
1 tsp salt
1/8 tsp pepper

Warm phyllo at room temperature. Sauté onion until golden in 1/4 c butter, about 5 minutes. Add spinach; stir and remove from heat. In a large bowl beat eggs; with wooden spoon stir in remaining ingredients, except 3/4 c butter, and spinach-onion mixture. Mix well. Brush 9x13x2" pan lightly with melted butter. In bottom, layer 8 phyllo leaves, brushing top of each with butter. Spread spinach mixture on top. Cover with 8 more leaves, brushing each with butter. Pour remaining butter over dish. Trim uneven edges (Yanis spread bottom phyllo over the filling, then placed the top phyllo on). Cut through top pastry layer to form 18 rectangles. (Spray with water, if possible - but just add a bit of water, especially if the spanakopita isn't to go into the oven immediately). Bake at 350 F for 30-35 minutes until golden brown.

spanakopita II

1 c butter/marg                   
1 bunch green onions, chopped           
20 oz frozen spinach               
6 eggs, lightly beaten               
1/2 lb feta cheese, crumbled           
8 oz cottage cheese       
2 tbsp farina (cream of wheat)
1/2 c chopped parsley
1/2 c chopped fresh dill
1/2 tsp salt
1/4 tsp pepper
1 lb phyllo

Sauté green onions in a bit of the butter. Cook spinach, then drain and squeeze out the moisture. Combine onions and spinach with the remaining ingredients except the phyllo and butter. Divide phyllo in half. Prepare bottom layer of phyllo in 9x13x2" pan by layering and brushing with butter. Spread on spinach mixture. Add top leaves of phyllo. Preheat oven to 375 F , then immediately lower to 350 F and bake for about 1 hour or until golden brown.

zucchini casserole with mozzarella

2 large zucchini                   
2 tbsp olive oil or butter               
1 large clove garlic, crushed           
3 tbsp butter                       
3 tbsp AP flour
1 1/2 c milk
Pinch of salt and pepper
1/2 c stuffed green olives, sliced
6 firm tomatoes
1 c grated mozzarella cheese

Coarsely chop the unpeeled zucchini (about 3 c). Heat the oil in a large frying pan and saute zucchini and garlic, stirring often, for about 5 minutes. Remove with a slotted spoon and drain well. Add 3 tbsp butter to pan. Gently stir in the flour, continuing  to stir for a minute. Gradually stir in the milk, salt and pepper and stir constantly until thickened and smooth, about 5 minutes. Stir in olives and remove from heat. Peel tomatoes if desired and slice into 1/3" slices. Cover bottom of a 2 quart casserole with half of the zucchini. Add a layer of sliced tomatoes, then half of the olive sauce. Sprinkle with half the cheese. Repeat layers ending with the cheese. Bake uncovered at 350 F for 30-35 minutes or until lightly browned on top. 4-6 servings

cabbage rolls

Large head of cabbage
2 tbsp fat
2 onions, sliced
3 c canned tomatoes
3 tsp salt
1/2 tsp pepper
Beef bones
1 lb ground beef
3 tbsp uncooked rice
4 tbsp grated onions
1 egg
3 tbsp cold water
3 tbsp honey
1/4 c lemon juice
1/4 c raisins
Pour boiling water over the cabbage and let soak  for 15 min.  Remove 12 leaves carefully.  If leaves are small, use 18. Heat the fat in a deep heavy saucepan.  Lightly brown the  onions in it.  Add the  tomatoes, 1/2 the  salt and pepper & all the bones.  Cook over low heat 30 min. Mix together  beef, rice, grated onion, egg and  water. Place some of the meat mixture on each cabbage leaf.  Tuck in the side and roll up  carefully.  Add to the  sauce. Cover and cook over low heat 1 1/2 hours.  Add the honey, lemon juice and raisins.  Cook 30 min longer.

A bulgur or rice filling seasoned with parsley and dill  can be made and simmered in chicken broth

carrot paté

About 6 large pitted prunes   
1/2 c Madeira or port wine       
1 slice lemon                 
1/2 tsp nutmeg, divided       
1 large onion, chopped       
3 tbsp butter/marg           
1 lb mushrooms, chopped       
3 cloves garlic, minced       
1 tbsp lemon juice           
2 1/2 tsp salt, divided       
3/8 tsp pepper, divided       
1/2 c parsley, chopped
1 3/4 lb carrots, divided (1 large whole, cut in half, cooked, chilled; remainder shredded)
1 1/2 c walnuts or pecans, ground
1 c Parmesan cheese
1/2 c dry bread crumbs
1/2 tsp mace
1/2 tsp ginger
4 eggs, slightly beaten
3 tbsp heavy cream, divided
Garnish: carrot flowers, 5-6 chives or green part only of green onions

Cut parchment or wax paper to fit top and bottom of 8-cup mold, loaf pan or deep oval casserole. Grease mold well; line bottom with parchment; grease again and set aside. Grease one side of remaining parchment and set aside.

In small saucepan place enough prunes to make a single row down the centre of mold. Add Madeira; cover and soak for 1 hour. Add lemon slice and 1/4 tsp nutmeg. Cover and simmer for 10 minutes. Drain, reserving Madeira, and set aside.

In a large covered skillet sauté onion in butter, stirring occasionally, 10 minutes or until tender. Add mushrooms, garlic, lemon juice, 2 tbsp of reserved Madeira, 1/2 tsp salt and 1/4 tsp pepper. Cover and simmer 5 minutes to draw out mushroom juices. Uncover and cook, stirring over high heat until juices cook off. Cool 5 minutes, then stir in remaining 1/4 tsp nutmeg and the parsley. Place in a large bowl and stir in shredded carrots, 1 1/4 c of the nuts, the Parmesan, bread crumbs, mace and ginger. Set aside.

In small bowl mix eggs well with 2 tbsp cream, remaining 2 tsp salt and a dash of pepper. Stir into carrot mixture in large bowl. Correct seasoning and set aside.

Stuff reserved prunes with paste made of remaining 1/4 c nuts, 1 tbsp reserved Madeira, remaining 1 tbsp cream and a pinch of nutmeg. Set aside.

Spoon half the carrot mixture into prepared pan; smooth to corners and tap sharply on counter. Place stuffed prunes in a line down the centre and a carrot half, rounded side down, 1" from prunes on both sides. Spoon in remaining carrot mixture and smooth; tap sharply on counter. Top with parchment, greased side down. Cover tightly with foil. Place mold in water bath.

Bake at 350 F for 1 1/2 hours or until meat thermometer inserted in the middle registers 170 F. Carefully remove mold and pan from oven; remove foil and leave mold in water for 30 minutes. Weigh down with a 3 lb weight for 3 hours. Remove weight; cover tightly and refrigerate for at least 2 days. To serve, unmold onto serving platter and garnish with carrot flowers, chives and/or green onions. Makes 14 - 4 oz servings

spinach roll with creamed mushrooms

30 oz (3 pkg) frozen spinach
1/4 c packed bread crumbs
1 tsp salt
1/4 tsp pepper
Pinch of ground nutmeg
6 tbsp butte/marg, melted
4 eggs, separated
6 tbsp Parmesan cheese
3/4 lb mushrooms, sliced
4 tbsp butter/marg
3 tbsp AP flour
1 tsp salt
1/2 tsp pepper
3/4 c heavy cream
2 tbsp chopped parsley

Thaw spinach in skillet at low heat. Drain and chop. 

Butter a 10x15x1" jelly roll pan; line with waxed paper. Butter again and sprinkle with bread crumbs. When spinach is cool squeeze out all excess water. Mix with 1 tsp salt, 1/4 tsp pepper, nutmeg and the 6 tbsp butter. Beat in egg yolks one at a time. Beat whites until they hold soft peaks; fold into spinach. Spoon mixture into prepared pan and smooth with spatula. Sprinkle with 4 tbsp of the Parmesan. Bake at 350 F for 12 minutes or until centre feels barely firm. 

Sauté mushrooms quickly in remaining butter. Sprinkle with flour, 1 tsp salt and 1/2 tsp pepper. Stir in cream. Mix gently in pan just until thickened. When roll is baked, place a sheet of butter waxed paper, butter side down, over roll. Invert onto warm cookie sheet. Carefully remove bottom sheet of paper. Spread mushroom mixture over hot spinach roll. Roll up, starting at short end, using the paper to aid in rolling. Ease the roll onto a warm platter, seam side down. Sprinkle with remaining cheese and parsley.