ingredients
serves 6
50 g (2 oz) Cheddar cheese, grated
50 g (2 oz) Parmesan cheese, grated
50 g (2 oz) crust less brown bread, crumbled
150 ml (1/4 pt) sour cream
45 ml (3 tbsp) full-cream milk
7 g (1 tbsp) parsley
7 g (1 tbsp) snipped chives
7 g (1 tbsp) chervil
4 eggs, separated
salt and freshly ground pepper
for the filling
45 ml (3 tbsp) Mayonnaise
4 large lettuce leaves
30 ml (2 tbsp) olive oil
5 ml (1 tsp) wine vinegar
salt and freshly ground pepper
French mustard to taste
7 g (1 tbsp) basil leaves, chopped
4 tomatoes, peeled, quartered and seeded
method
1. Grease a Swiss roll tin 33 x 23 cm (13 X 9 in) and line with greaseproof or waxed paper.
2. Mix the Cheddar and Parmesan, bread crumbs, cream, milk, herbs and egg yolks.
3. Whip the egg whites until stiff and mix in quickly. Add salt and pepper to taste.
4. Spoon into the prepared tin and bake in a preheated oven at 200°C (400°F) Gas 6 for 10 minutes, or until firm and golden.
5. Remove from the oven and cover with a damp, clean tea-towel and leave to cool.
6. Turn out the roulade on to a sheet of non-stick baking paper and trim the edges.
7. Spread the roulade with the mayonnaise and cover with lettuce leaves.
8. In a liquidizer or food processor, quickly reduce the oil with the vinegar, salt, pepper, mustard and basil to a smooth dressing.
9. Arrange the tomatoes on the lettuce leaves.
10. Spoon over the basil dressing, and roll up the roulade like a Swiss roll. Serve immediately.
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