CARROT CAKE ROULADE WITH CANDIED WALNUTS

• 2 celery sticks, trimmed, chopped

• 2 garlic cloves, crushed

• 1 tsp fennel seeds

• 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded

• 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks

20m prep 1h cook

30m prep 10m cook 8 servings

Ingredients

• Pinch of dried chilli fakes

• 3/4 cup self-raising four

• 400g can crushed tomatoes

• 40g (1/2cup) fnely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve

6 servings

• 1 tsp mixed spice

• 400g can Cannellini Beans, drained, rinsed

• 1L (4 cups) Massel vegetable liquid stock

• 3 eggs, at room temperature, separated

• 1 lemon, juiced, zested

• Finely chopped continental parsley, to serve

• Bouquet garni (4 fresh or dried bay leaves, 4 fresh sprigs thyme, 2 fresh sprigs rosemary)

• 1/2 cup caster sugar

• 2 tbsp hot milk

2 Method Steps

• 45g fnely grated carrots

• 2 tbsp icing sugar almost tender.

Step 1

• 1 tsp ground cinnamon

Filling

• 375g cream cheese, softened

• 1 1/2 tbsp caster sugar combined. Beat for 5 minutes or until thick and pale. Pour the hot milk down the side of the bowl and sift the four mixture over the top. Use a spatula to gently fold together until just combined. Sprinkle over the carrot and gently fold through. Pour onto the prepared pan and level the surface with a spatula. Bake for 8-10 minutes or until golden and springy to touch and a skewer inserted into the centre comes out clean.

Ingredients

• 700ml bottle passata

• 400ml Beef Liquid Stock

• 1 tbsp balsamic vinegar

• 1kg lean beef mince

• 3/4 cup long-grain rice

• 1/2 cup milk

• 1 egg

• 1 small onion, grated

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are

Step 2

• 3/4 tsp ground cinnamon

• 1/3 cup Raisins, chopped

Candied walnuts

• 1/3 cup caster sugar

• 20g butter

• 1 cup Walnuts

METHOD

Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

3. Place a piece of baking paper on a clean bench and sprinkle evenly with the icing sugar and cinnamon. Turn the cooked cake out onto the sugar and cinnamon. Peel away the paper that was lining the pan. Carefully roll up the cake, starting at a short side. Set aside on a wire rack to cool completely.

4. Meanwhile, beat the cream cheese, sugar and cinnamon with an electric mixer until smooth. Stir through the Sunbeam raisins. Set aside.

1. Preheat oven to 200C/180C fan-forced. Grease a 25cm x 30cm swiss roll pan and line with baking paper. Sift the four and mixed spice 3 times.

• 2 tsp Italian herbs

• 2 tsp Tuscan seasoning

• 1/4 cup fat leaf parsley, fnely chopped, to serve

Method

1. Preheat oven to 180C/160C fan-forced.

2. Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until thick and glossy. Add the egg yolks, 1 at a time, beating until

5. To make the candied walnuts, place the sugar in a large frying pan over medium heat. Shake the pan over the heat until the sugar melts and becomes golden. Add the butter and swirl the pan until melted. Add the Sunbeam walnuts and toss to coat well. Transfer to a tray lined with baking paper. Set aside to cool. Coarsely chop.

6. Unroll the cake, spread evenly with the cream cheese mixture and then re-roll. Serve sprinkled with the candied walnuts and cut into slices.

2. Pour 700ml bottle passata, 400ml Massel Beef Style Liquid Stock and 1 tbsp balsamic vinegar into a 3.5L capacity baking dish. Mix to combine and season with salt and pepper.

3. Combine the 1kg lean beef mince, 3/4 cup long-grain rice, 1/2 cup milk, 1 egg, 1 small onion, grated, 2 tsp Italian herbs and 2 tsp Tuscan seasoning in a bowl. Using 1/2 cup mixture at a time, roll into balls and add to sauce.

4. Cover and bake for 1 hour or until meatballs are cooked through. Stand, covered, for 10 to 15 minutes. Serve meatballs, sprinkled with 1/4 cup fat leaf parsley, fnely chopped, to serve.