60 ml butter (4 dessert spoons)
125 ml wheat flour (1/2 cup)
312 ml milk (1 1/4 cup)
Salt and pepper to taste
5 ml sugar (optional)
5 eggs separated
45 ml chopped chives (3 dessert spoons)
250 g cream cheese
60 ml mayonaise (4 dessert spoons)
30 ml chutney (2 dessert spoons)
360 g tuna in brine/water drained (2 x 180 g tins)
salt and pepper to taste
1/2 cup grated cheese (optional)
Melt the butter, add 2/3 of the milk and bring to a boil. Add the seasoning (and sugar).
Mix the remaining milk and the flour to form a paste. Add it to the milk mixture and stir vigorously to prevent lumps forming.
Whip the egg whites up. Add 5 ml cream of tartar if you have trouble getting it to stiffen. You know its ready when the tips on the blender blades stand up straight instead of bending over.
Add the egg yolks and chives to the white sauce mixture. Mix thoroughly.
Fold the egg whites in. Cover a baking dish (35 x 45 cm) with wax paper and spread the mixture evenly over the pan's surface. Bake for 18 minutes or until golden brown on top in an oven set to 180°C.
Prepare the filling while the roll is baking. This is very simple. Mix all the ingredients together in a bowl and stir well.
When the roll is ready to come out you should wet a clean dish towel under the tap. Take the pan out. Spread the cloth over the pan and span it tight. Flip the pan over so the roll rest on the dishcloth. Carefully remove the wax paper.
Roll the 'cake' up with the aid of the dishcloth. Do not roll the dishcloth up inside the roll. Simply use it to guide the warm roll.
Hang the roll up to cool down. This will help it to retain its shape. If you leave it lying on a surface, it will flatten at the bottom.
Once the roll has cooled down, you can open it up again. Note how it now retains its shape. Unroll the roll.
Spread the filling evenly over the roll and roll it up again.
Let is sit for a few hours to allow the flavours to develop. Slice it in even slices about 2 cm chick each. Serve cold.
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