ROULADE
100 g Stork Bake
125 ml (½ c) cake flour
500 ml (2 c) warm milk
250 ml (1 c) grated Cheddar cheese
salt and freshly ground black pepper
4 extra-large eggs, separated
300 g (1 bag) spinach, washed, steamed and finely shredded
FILLING
125 ml (½ c) sun-dried tomato or basil pesto
375 ml (1½ c) crumbled ricotta cheese
60 ml (¼ c) chopped fresh parsley or basil
Preheat the oven to 160 °C.
Grease a 35 x 25 cm baking tin with nonstick spray. Line with greaseproof ¬paper and grease again with nonstick spray.
ROULADE
Make a white sauce with the Stork Bake, flour and warm milk. Remove from the heat. Add the cheese and stir until melted. Season with salt and pepper. Add the egg yolks and spinach and mix. Beat the egg whites until stiff peaks form and gently fold into the spinach and cheese sauce. Pour into the baking tray and gently spread evenly. Bake for 25-30 minutes until golden brown and puffed. Turn out on a damp tea towel. Roll up the roulade with the tea towel and leave to cool.
FILLING
Mix the pesto, ricotta and herbs. When the roulade has cooled a bit, unroll and spread over the filling. Roll
up again. Serve sliced with
salad.
Serves 8.
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