RoodeLife Issue 001 | Page 24

▶︎ Food & Entertainment Spinach and Bean Roulade (Portions: 10) Roulade 75ml 250ml 50ml 5 50ml 250ml 1ml 2ml wholewheat flour skimmed milk margarine salt and pepper to taste eggs, separated Parmesan cheese, grated c  ooked spinach, chopped (600g fresh) ground nutmeg mustard powder Filling 125g cooked brown beans or 1 x 410g tin of Red Speckled beans 125g bacon, fat removed and chopped 1 garlic clove, crushed 1 onion, chopped 125g mushrooms, chopped 200g low-fat cottage cheese 5ml basil 2ml black pepper, coarsely ground 10ml sherry (optional) 1. Pre-heat the oven to 180°C. 2. Prepare a white sauce by heating the milk and margarine until boiling point. Make a paste with the wholewheat flour and a bit of extra milk. Add it to the boiling milk and stir briskly to prevent the formation of lumps. Season well with salt and pepper. 3. Beat the egg yolks and add the yolks together with the cheese and spinach to the white sauce. 4. Beat the egg whites until the soft peak stage and fold into the white sauce mixture. 5. Line a baking tray of 250mm x 300mm with baking paper and spoon the mix