Recipe by: Shirley Bradstock  -  Food Writer, Cooking Teacher, Radio Broadcaster

The Roulade
4 eggs separated
1/2 cup milk or cream
1/4 cup cottage cheese
1/2 cup grated cheese
2 tbsp chopped fresh herbs

The Filling
2 tbsp oil
6 rashes bacon (about 200g) chopped
1 x 220g can Emma Mushrooms in Sauce

Yoghurt & Herb Sauce
200ml plain fresh yoghurt
2 tbsp chopped fresh herbs (such as parsley, chives or mint)

Preheat the oven to 200C.  Line a 22 x 30cm baking tim with baking paper.  beat the egg whites until stiff.  In another bowl mix the egg yolks, milk, cottage cheese, grated cheese and fresh herbs.  Fold the beaten egg whites into the cheese mixture.  Spread the mixture evenly into the prepared tin. Bake for 12-15 minutes.  Leave to cool for a few minutes.

While the roulade is baking make the filling by heating the oil in a small pan and frying the bacon until crisp.  Remove from heat and stir in the mushrooms.  

To assemble spread the filling over the roulade with the seam underneath so it won't unroll.  Make the yoghurt sauce by mixing the herbs into the yoghurt.  Cover and keep refrigerated until required.  Cut the roulade into portions and serve with the yoghurt and herb sauce.

Serves 4