|White sauce||2 Tablespoon (Thick)|
|Sliced mushrooms||200 Gram|
|Chilies||2 Cup (32 tbs), chopped|
|Chopped spring onions||2 Cup (32 tbs)|
|Tomato roses||3 Teaspoon|
|Spring onions||4 , split|
Cool the white sauce and mix in salt, pepper and nutmeg.
Beat egg whites until stiff.
Fold egg whites into the white sauce.
Grease and line the swiss roll tin with grease-proof paper and pour the mixture in it and level it out.
Bake for 20-25 minutes until the roulade is cooked and ready.
Turn over onto a plastic sheet and leave it to cool.
Remove the grease-proof paper.
THE VEGETABLES: Boil spinach and carrots separately with salt, pepper, 1 chilli and 1 spring onion.
Cook until dry and mash them separately.
Melt 2 tsp butter and fry mushrooms in it and dry out.
Mix in salt and pepper.
TO ASSEMBLE : Spread the spinach first on the cold roulade, then the carrot, and lastly the mushrooms.
Roll the roulade over with the help of the plastic sheet.
Roll the plastic sheet around it and tie the ends securely.
Cool overnight, cut in 1/2 slices