Once upon a time, not so very long ago I cooked lunch for at least one of our staff every working day.
Roulade was one of my staples because it was easy to make, didn’t take long, was – almost – impossible to get wrong and was very forgiving if anyone was late.
For all those reasons, it’s still one of my most-used recipes if people are coming for lunch or tea (unless I’m feeling particularly inspired in the culinary department or work avoiding, it’s usually make-your-own sandwich if it’s just my farmer and me).
Cheese & Corn Roulade
60g butter 1/3 cup flour
1 cup milk 4 eggs, separated
¾ cup grated cheese 1 sliced onion – optional
Grated Cheese Corn.
Melt butter in pot – sauté onion if using it. Stir in flour.
Add milk gradually, stirring constantly. Stir until mixture boils and thickens.
Quickly stir in egg yolks and first lot of cheese.
Beat egg whites until soft peaks form, fold lightly into cheese mixture.
Pour into swiss roll tin (30cm x 25cm) which has been lined with baking paper.
Bake in hot over (180 -200 C) until puffed and golden brown.
Remove from over, turn onto wire rack. Remove baking paper. Spread with cheese and corn.
Gently roll roulade (The original recipe said to cover the rack with a tea towel and use it to roll the roulade. I did that the first time but not since because it rolls up easily without it).
Variatons: add corn to the egg mixture and sautéed onions to the filling if you prefer.
Tomatoes, mushrooms or any other vegetable which takes your fancy, cooked bacon or ham could also be used.