Name: Watercress Roulade with Prawns
Ingredients: 60 g Butter; 50 g Plain Flour; 250 ml Milk; 60 g Parmesan Cheese; (grated); 500 g Watercress; 4 Eggs; (separated); 1 sm Punnet of Raspberries; 250 g Cream Cheese; 90 ml Sour Cream; 250 g Prawns; (chopped)

So far from making evangelism pointless, the sovereignty of God in grace is the one thing that prevents evangelism from being pointless. For it creates the possibility – indeed, the certainty – that evangelism will be fruitful. Apart from it, there is not even a possibility of evangelism being fruitful. Were it not for the sovereign grace of God, evangelism would be the most futile and useless enterprise that the world has ever seen, and there would be no more complete waste of time under the sun than to preach the Christian gospel.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	Starter, Here’s one , Earlier2	4	servings

INGREDIENTS

60	g	Butter
50	g	Plain Flour
250	ml	Milk
60	g	Parmesan Cheese; (grated)
500	g	Watercress
4		Eggs; (separated)
1	sm	Punnet of Raspberries
250	g	Cream Cheese
90	ml	Sour Cream
250	g	Prawns; (chopped)

INSTRUCTIONS

FILLING
1. Heat the butter in a pan. Add the flour and cook for a minute.
2. Gradually add the milk, stirring constantly over the heat until the
mixture boils and thickens.
3. Remove from the heat and add the cheese, egg yolks and chopped
watercress.
4. Transfer the mixture to a large bowl. Beat the egg white until they form
soft peaks, and fold them lightly into the watercress mixture.
5. Pour the mixture into a greased and lined swiss roll tin measuring 25 x
30cms and bake at 375ºc / 190ºf for 20 minutes or until the roulade is
golden brown.
6. Whilst the roulade is cooking, mix together the cream cheese and the
sour cream. Stir in the chopped prawns.
7. When the roulade is cooked, quickly turn it out onto a wire rack covered
with a tea towel. Carefully remove the lining paper and spread with the
cream cheese mixture.
8. Roll up the roulade and spread with the cream cheese mixture. Roll up
the roulade using a towel to help roll from the short side.
9. Serve with a home made mayonnaise made with raspberry vinegar, and some
crush (and sieved) raspberries lightly folded into the sauce leaving swirls
of colour.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.

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