Ingredients For the Swiss roll 60 g plain flour
60 g butter
500 ml milk
4 eggs, separated
2 tbsp parmesan cheese, grated
Salt and pepper
2 tbsp extra parmesan cheese, grated
For the filling 250 g spreadable cream cheese, softened
½ cup chopped chives
2 tbsp basil
50 g pine nuts, toasted
40 g semi sundried tomatoes, chopped
Salt and pepper
100 g baby spinach leaves
1 red capsicum
First, dry fry the pine nuts till they go slightly brown, or bake them in the oven.
Put the red capsicum, skin side up, under a high grill and grill till the skin begins to burn.
Take out of the grill, cover with glad wrap, and when almost cool, pull the skin off and cut the capsicum into small pieces.
Using a Swiss roll pan (about 35 cm x 25 cm), line this with baking paper.
Preheat the oven to 170° fan forced.
Melt the butter in a medium pan, add the flour and cook, stirring for about a minute.
Gradually stir in the milk and stir until the sauce boils and thickens.
Remove from the heat and stir in the egg yolks, parmesan cheese and some pepper.
Beat the egg whites in a medium bowl until they are stiff, and then gently fold the cheese mixture into this.
Carefully pour this into the Swiss roll pan and sprinkle with the extra parmesan cheese.
Bake for about 15 minutes or until the dough is set and starting to turn golden.
Turn carefully onto a tea towel.
Do this by virtually wrapping tea towel round the tin and inverting, so that sponge cannot move while you turn it round
Remove the paper and allow the sponge to cool completely.
For the filling
Combine the cream cheese, herbs, pine nuts, tomatoes, and salt and pepper in a bowl.
Spread the sponge with this cream cheese mixture.
Top with a single layer of the baby spinach (microwave it first for a minute to just wilt).
Then add the red capsicum pieces.
Using the tea towel, carefully roll up the sponge from the short end as you would with a Swiss roll, thus enclosing the filling.