Watercress and Spinach Roulade with Bacon

Watercress Sponge:

60g (2 oz) butter
1/3 cup flour
1 cup milk
1 cup watercress, chopped finely
250g (8.8 oz) frozen spinach thaw, heat until evaporated
1/3 cup parmesan
4 egg yolks
4 egg whites

Heat butter in saucepan, add flour and cook 1 minute. Gradually stir in milk, boil
and thicken. Stir in watercress, spinach (which has been thawed and heated until
evaporated), parmesan, and egg yolks. Beat egg whites until soft peaks form and fold
into mixture.

Pour into greased and lined Swiss roll tin, 25x30cm (9.5x11.5in). 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

Filling:

4 rashers bacon, chopped and cooked until crisp
1 clove garlic, crushed
185g (6.5 oz) can pimentos, drained and sliced
2 tablespoons basil, chopped
250g (8 oz) cream cheese, beat until smooth
2 tablespoons cream

Spread cheese over sponge, sprinkle bacon mixture over. Use towel to help roll it up.
Serve with lemon hollandaise sauce.

Source: <l">http://www.wischik.com/damon/Recipe/html/watercressroulade.htm>l




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