| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 2 |
oz |
Polyunsaturated vegetable margarine |
| 4 |
tb |
Wholemeal plain flour |
| 6 |
fl |
Milk |
| 3 |
|
Free-range eggs; separated |
| 4 |
oz |
Canned creamed corn |
| 3 |
fl |
Vegetable stock or water |
| 3 |
tb |
Thick sour cream or natural yoghurt |
| 2 |
tb |
Chopped fresh basil |
| 1/2 |
oz |
Polyunsaturated vegetable margarine |
| 6 |
oz |
Mushrooms finely chopped |
| 1 |
|
Onion finely chopped |
| 1 |
tb |
Plain flour |
INSTRUCTIONS
ROULADE
MUSHROOM FILLING
First prepare the roulade:
1. Melt margarine in a saucepan, stir in flour and cook for 1 minute.
Gradually blend in milk and cook over a medium heat, stirring
frequently, until the mixture boils and thickens.
2. Whisk in egg yolks and corn. Whisk egg whites until stiff peaks
form and gently fold through corn mixture. Spread mixture into a
lightly greased and silicone paper lined 25 x 30cm (10 x 12in) Swiss
roll tin.
3. Bake at 220°C/425°F/Gas Mark 7 for 15 - 20 minutes or until puffed
and golden.
To make the filling:
4. Whisk together stock, sour cream and basil. Melt margarine in a
saucepan, add mushrooms and onion and cook for 5 minutes or until
onion softens.
5. Add flour and cook for 1 minute. Gradually stir in stock mixture
and cook over a medium heat, stirring constantly until mixture boils
and thickens.
6. Turn roulade on to a wire rack covered with a clean tea towel and
remove paper. Quickly spread with warm filling and gently roll up
from the short side, with the help of the tea towel. Serve with
lightly steamed carrots, mangetout and boiled new potatoes.
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