SPINACH ROLL

Preheat your oven 180 deg C. Finely chop 185gm of baby spinach leaves and the add 1/2 tsp of salt , 1/2 tsp of cracked black pepper , 2 tbs of grated cheese and 4 well beaten yolks . Use your stick blender to to blend until smooth . Use your electric mixer to whisk the 4 egg whites until stiff. Fold the stiffened egg whites into the spinach mixture until well incorporated . Pour into a well greased and lined 11" x 7"Swiss roll pan . Bake in the preheated oven for 15 minutes or until firm when gently pressed with your fingertipss. While the roll is cooking , prepare the white sauce . Place 1/4 cup of butter / marg in a saucepan along with 1/2 cup of plain flour and 1 and 1/4 cups of milk . Stir constantly over a low heat until the marg/butter has melted and the flour has mixed in, slowly bring to a simmer stirring until the sauce is thickened , smooth and reduced a little. Remove from the heat and add 1 and 1/2 cups (200gm )of grated Gouda cheese and stir until melted . Saute 60 gm of sliced button mushrooms in 2 tbs of butter , drain on paper towelling . Add to the sauce and season with a tbs of minced garlic . When the spinach roll is cooked , cool on a wire tray and peel off the paper , spread with the sauce , leaving a 1" border around the edge . Roll up firmly . The spinach roll can be served hot or cold with a mixed leaf salad ( optional ).