Sundried Tomato Roulade

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Recipe's preparation

Roulade

Preheat oven to 180 deg FAN.  Grease and line a 38cm x 25cm Swiss roll pan. Fry 2 Rashers of bacon and chop.

Put butter, flour and milk in bowl, cook 3 mins/90 deg/sp 4.

Scrape sides and cook for a further 3 mins/90 deg/ sp4

In the second 3 min, gradually add egg yolks and grated cheese through hole in lid.  Season well with salt and pepper.  Set aside or if you have 2 bowls leave in bowl 1 with lid on to keep warm.

If only one bowl, clean bowl thoroughly and dry. Insert butterfly and beat egg whites 3 mins/50 deg/sp 4. Lid off.

Slightly fold egg white into egg yolk/cheese mixture with Spatulah , then pulse twice for 1 sec to completely mix.

Spread into prepared pan, and bake 10-15mins or until golden. Once cooked, roll the mixture in its paper into the roll shape and rest for 5 min.

Filling

Clean bowl thoroughly and dry. Blitz Sundried tomatoes with the pulse function.

Chop onion into 1/4rs and drop on running blades sp 5 till finely cut. (about 30 sec). Add chopped bacon and cream cheese and mix well

Unroll slightly cooled roulade, Spread filling over 

Carefully roll the roulade back up in its baking paper from the long side.  Cover the whole thing with clingfilm. Chill or freeze.

To Serve

Unwrap roulade. If chilled  slice into 2 cm thick rounds.  Place on lined baking tray and bake for 10 mins at 200 deg, or until heated through.

If frozen, let it thaw for 30 min then slice into 2cm rounds while still firm. Place on lined baking tray and bake for 30 mins at 135 deg, or until heated through.