Tomato And Zucchini Roul
|Plain flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Tomato paste||2 Tablespoon|
|Zucchini||375 Gram, grated|
|Onion||1 , chopped|
|French mustard||1 Teaspoon|
|Sour cream||1 Tablespoon|
Melt butter in pan, add flour, stir 1 minute.
Add milk gradually, stir until mixture boils and thickens.
Quickly stir in egg yolks and tomato paste, transfer mixture to large basin.
Beat egg whites until soft peaks form, fold into tomato mixture.
Pour mixture into greased, greaseproof-paper-lined swiss roll tin (base measures 25cm x 30cm).
Bake in hot oven 12 to 15 minutes or until puffed and golden brown.
Remove from oven, turn onto wire rack covered with tea towel.
Carefully remove lining paper.
Spread evenly with Filling.
Holding tea towel with both hands, gently roll roulade.
Filling: Sprinkle zucchini with salt, stand 1 hour.
Rinse zucchini under cold running water, drain well.
Squeeze out excess moisture with hands.
Saute onion in butter until tender, add mustard and zucchini, cook 1 minute.
Add blended cornflour and sour cream, stir until mixture boils and thickens.