Ingredients:
100g butter or margarine
100ml flour
500ml milk
5 eggs (separated)
125ml Cheddar cheese (grated)
5ml cream of tartar
salt and pepper to taste
Method:
Line a 26x39cm Swiss-roll tin with greased waxed paper or baking paper.
Melt butter and stir flour in to form a smooth paste. Add milk and continue stirring until sauce thickens.
Remove from heat and season with salt and pepper. Stir in egg-yolks and cheese. Transfer mixture to large basin.
Whip egg whites to soft peak stage, add cream of tartar and whip for another 5 seconds.
Fold egg white into egg yolk mixture. Pour mixture into tin and tilt to spread mixture evenly.
Bake for about 15 minutes in pre-heated oven at 200șC until set and almost light brown. Turn rouleaux out onto a damp cloth. Remove baking paper immediately.
Spread a savoury filling over rouleaux and roll as a Swiss roll. Cut in slices and serve hot as a starter.
Fillings:
Mix 400g chicken liver pâté, 4 spring onions (chopped) and 25ml cream.
Mix 195g smoked mussels, 125ml grated cheese and 25ml chopped parsley.
Fry 1 bacon rasher (chopped), add 310g sweet-corn and 5ml cornflour. Stir until mixture boils and thickens. Stir in 25ml sour cream and 12,5ml chopped chives.
Mix 440g red salmon (drained), 4 spring onions (chopped), 125ml mayonnaise and 12,5ml chopped chives.
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Bestanddele:
100g botter of margarien
100ml meelblom
500ml melk
5 eiers (geskei)
125ml Cheddarkaas (gerasper)
5ml wynsteensuur
sout en peper na smaak
Metode:
Voer 'n 26x39cm Switserse rol-blik uit met gesmeerde waspapier of bakpapier.
Smelt botter en roer meelblom by om 'n gladde pasta te maak. Voeg melk by en bly roer totdat sous verdik.
Haal van plaat af en voeg sout en peper by. Roer eiergele en kaas by. Gooi mengsel in 'n groter bak.
Klits eierwitte totdat dit punte begin maak. Voeg wynsteensuur by en klits nog 5 sekondes.
Vou eierwit in eiergeel-mengsel. Gooi mengsel in blik en draai skuns sodat mengsel egalig versprei.
Bak vir sowat 15 minute in voorverhitte oond by 200șC totdat dit stol en amper ligbruin is. Sit rouleaux op 'n klam doek. Verwyder bakpapier dadelik.
Smeer 'n geurige vulsels op die rouleaux en rol op soos 'n Switserse rol. Sny in skyfies en bedien warm as 'n voorgereg.
Vulsels:
Meng 400g hoenderlewerpatee, 4 sprietuie (gekap) en 25ml room.
Meng 195g gerookte mossels, 125ml gerasperde kaas en 25ml gekapte pietersielie.
Braai 1 repie spekvleis (gekap), voeg 310g roommielies en 5ml meelblom by. Roer totdat mengsel kook en begin verdik. Roer 25ml suurroom en 12,5ml gekapte grasuie by.
Meng 440g rooi salm (dreineer), 4 sprietuie (gekap), 125ml mayonnaise en 12,5ml gekapte grasuie.
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