1 x 250g pkt frozen spinach
60g butter
1/3 cup standard flour
1 cup milk
1/3 cup grated fresh parmesan cheese
3 eggs, separated
Filling:
1 bacon rasher, finely chopped
250g cream cheese
2 Tbs cream
1 tsp lemon juice
Grease 2530cm swiss roll tin, then line with baking paper.
Thaw spinach in pan over heat stirring until liquid has evaporated.
Heat butter in pan, add flour, cook stirring for 1 min. Gradually add milk, stirring constantly over heat until mixture boils & thickens. Stir in cheese, egg yolks & spinach. Transfer mixture to a large bowl.
Beat egg whites in small bowl until peaks form.
Fold into spinach mixture. Pour into tin.
Bake 190 degC 20 mins, turn out, cool.
Spread filling over roulade, top with tomatoes & strawberries. Roll up & cut into slices to serve.