50 grm butter
  ? cup flour
  1 plus ? cup milk
  3 eggs. Separated whites and yolks
  ? plus ? cup grated tasty cheese
  1 cup cooked, well-drained spinach.
  1 tblsp horseradish sauce or ? tblsp juice of lemon
  some freshly ground
  ? to 1 cup cream-cheese


Preheat oven at 400F
Line sponge roll tin (+ 20×30 cm) with baking paper

Melt butter over moderate heat.
Add flour and stir until flour bubbles for about 30 seconds.
Add milk stirring continuously until sauce boils and thickens.
Remove from heat, add yolks to the hot sauce and quickly stir.
Add the grated cheese, stir in.
Set aside.

Beat egg whites until soft peaks form.
Fold into the cheese mixture.
Pour mixture into prepared baking tin.
Bake at 400F for 12 to 15 minutes or until puffed and golden brown.

Remove from oven and turn out on a rack that’s covered with a teatowel.
Carefully remove the baking paper.
Set aside to cool.

Carefully wash the spinach, cook until wilted but still bright green.
Drain and cool until manageable by hand. Squeeze out most of the water.
Chop finely.
While still lukewarm, stir in the cream cheese and horseradish sauce. (or-
lemon juice/pepper mix)

When BASE is at room temperature, spread the spinach mixture evenly over the
With the help of the tea towel, carefully roll up (the long sides of) the

Cut the roulade with a serrated knife into ’thick toast’ sliced pieces.
Serve on a bed of fresh garden greens.