With Jasbir Kaur
Preparation time 25-30 min
Serves 4-6 people
2 clove chopped garlic
1 chopped shallot
4 egg yolk
2 tbsp parsley
4 egg white
2 tbsp parmesan cheese
1 tbsp oil
1 clove chopped garlic
1 bunch spinach
1/2 cup ricotta / mozzarella cheese
1/2 cup sundried tomato
1/4 cup chop walnut
Pre heat oven at 180C, line a square pan with parchment paper.
Take a sauté pan, add butter, and sauté garlic, shallot.
Add flour to it and then whisk in milk, simmer till thick, cool it.
Add egg yolk and whisk egg white to stiff peaks.
Fold in egg white in the mixture and bake it for 20 - 25 minutes.
For filling: sauté garlic and spinach in a sauté pan, add sun dried tomato, mix in cheese and walnut.
Once the roulade is out, roll it with damp cloth.
Open it again and put the filling, and roll it back.
Sprinkle cheese on top and serve
(Broadcast 7 December 2012)