| watercress sponge |
Spread cheese over sponge, sprinkle bacon mixture over. Use towel to help roll it up. Serve with lemon hollandaise sauce. |
| 60g butter |
|
heat |
Pour into greased and lined Swiss roll tin, 25x30cm. Bake in moderately hot oven 25 minutes or until puffed and golden brown. Turn into wire rack covered by damp teatowels, carefully remove lining paper. Cool to room temperature |
| 1/3 cup flour |
|
cook 1 minute |
| 1 cup milk |
|
stir in gradually, boil and thicken |
| 1 cup watercress |
chopped finely |
|
stir in |
| 250g frozen spinach |
thaw, heat until evaporated |
| 1/3 cup parmesan |
|
| 4 egg yolks |
|
| 4 egg whites |
beat until soft peaks form |
fold in |
| filling |
| 4 rashers bacon |
chop |
|
cook until crisp |
| 1 clove garlic |
crush |
| 185g can pimentos |
drain, slice |
|
stir in |
| 2 tablespoons basil |
chop |
| 250g cream cheese |
|
beat until smooth |
| 2 tablespoons cream |
|
stir in |
|