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First make the roulade. Melt the butter in
a pan and stir in the flour to make a roux. Cook for 3 mins,
then add the milk, a little at a time, and stir until
thickened. Season to taste, then stir in the egg yolks. Take
off the heat and leave to cool.
-
Beat the egg whites until stiff, and then
gently and carefully fold into the cooled mixture, keeping in
as much air as possible. Then gently fold in the basil.
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Preheat the oven to 200C/180C fan/Gas 6.
Grease and line a 38 x 25cm baking tray. Spread the mixture
onto the tray, top with the Parmesan and cook for 15 mins
until springy and risen. Turn out onto a piece of greaseproof
paper; carefully remove the lining paper and leave to cool.
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To make the filling, season the ricotta
cheese and spread some on the cooled roulade base, leaving a
gap at each end, then sprinkle on the goat's cheese or feta,
basil and tomatoes. Roll the roulade up from one long side,
then wrap in greaseproof paper and foil and chill overnight.
-
When ready to serve, preheat the oven to
200C/180Fan/Gas 6. Slice the roulade, and heat in the oven for
about 10 minutes. Transfer to a serving plate with some
grilled tomatoes.
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DAILY
DINNERS 
