Prep time: 25 mins Cooking time: 20 mins
Ingredients 350g spinach 50g watercress 4 eggs, separated 80g self-raising flour
salt For the filling: 50g butter 3 tbsp flour 100g smooth cottage cheese 175ml milk 75g mozzarella 50g sun-dried tomatoes Method: 1. Preheat oven to 200°C. Grease and line a Swiss roll tin. Lay a dish towel on a clean surface and top it with a piece of wax paper. 2. Blanch spinach in boiling water or steam in microwave and drain well. Finely chop spinach and watercress. Beat egg whites until stiff peaks form. 3. Mix together egg yolks and 80g flour, then add spinach and season. Mix well before folding in egg whites. Transfer mixture to prepared Swiss roll tin and bake for 15-20 minutes or until cooked through. 4. Meanwhile, prepare filling. Melt butter in a small pan, add flour and cook for a minute. Whisk in cottage cheese and milk. Cook until thickened. Add mozzarella and remove from heat. 5. When spinach mixture comes out of oven, turn it out on to prepared dish towel and wax paper, then roll it up. Allow it to cool. 6. When roulade is cool, unroll it, spread cottage cheese filling over and top with sun-dried tomatoes. Re-roll and refrigerate until chilled and ready to serve. Slice and serve with a side salad.