THERMOMIX ® RECIPE

1 Basil, Tomato and Feta Roulade

Recipe's preparation

Roulade

Preheat oven to 200 deg.  Grease and line a 38cm x 25cm Swiss roll pan.

Grate parmesan 3 secs/sp 8.  Set aside.

Put butter, flour and milk in bowl, cook 6 mins/90 deg/sp 4.

With motor running on sp 4, gradually add egg yolks through hole in lid.  Season well with salt and white pepper.  Set aside.

Clean bowl thoroughly (put butterfly in bowl, add 1 litre water and 40g vinegar, cook 10 mins/Varoma/sp 4.  Empty and dry thoroughly).

Insert butterfly and beat egg whites 3 mins/50 deg/sp 4.

Fold one third of egg white into egg yolk mixture, then fold in remaining egg white.

Spread into prepared pan, sprinkle with 25g grated parmesan and bake 10-15mins until golden.  Turn onto another sheet of baking paper to cool.

Filling

Put remaining parmesan, ricotta, feta and sour cream in bowl and mix 10 secs/sp 3.

Spread filling over cooled roulade.  Scatter with 70g of the sundried tomatoes and a handful of basil leaves.

Carefully roll the roulade up from the long side.  Place on a piece of clingfilm seam side down and wrap snugly.  Chill overnight.

To Serve

Unwrap roulade and slice into 3 cm thick rounds.  Place on lined baking tray and bake for 10 mins at 200 deg, or until heated through and starting to crisp a little.

Scatter with remaining 30g tomatoes, olives and some more basil leaves.  Drizzle with basil pesto.