recipes

60g butter
80ml flour
250 ml milk
4 eggs seperated
500ml cooked spinach chopped
salt and pepper to taste
100g smooth cottage cheese
65ml sour cream
100g strawberries sliced
optional 45 g fresh oregano, chopped
Heat butter in pan, add flour, mix and stir then add the milk stir untill thickend
Stir in egg yolks, spinach and oregano if using
Beat egg whites untill stiff peaks forms.
Fold egg whites into spinach mixture
Pour into greased and lined swiss roll pan. (25 x 35cm)
Bake at 180 for about 20 minutes or light brown
Quickly turned roulade onto wire rack covered with tea towel
Carefully removed lined paper
Spread with well beaten cream cheese and sour cream mixture and sprinkle with strawberries
Use teatowel to help roll roulade from short side
Refrigerate cut into slices and serve.