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Three Brothers Casserole

Three Brothers Casserole

This is a recipe that I clipped from a magazine a very long time ago and had wanted to make, but had never done so because it called for a tin of Ranch Style Beans, and that wasn't something you could get over here in the UK.  There's plenty of beans in tomato sauce . . . a multitude of brands, but that's the only baked beans you find here.  There are also lots of different types of tinned cooked beans, plain in water, but no such thing as Ranch Beans.

Not knowing what Ranch Style Beans were had always kept me from  making it.  I rediscovered this recipe in my files the other day and thought I would do a  search on Ranch Style Beans to see if maybe I could replicate them.  I found a copycat recipe for them, created my own Ranch Style Beans and then made this delicious sounding casserole. 

I was very pleased with the way it turned out.  It was quite delicious and even had the household pasta hater going back for seconds!  Having never tasted real tinned Ranch Style Beans, I can't vouch for the authenticity of flavour, but I can tell you that it was really really good. I think I might even dare to say that this version using a home-made version of the beans is much tastier than any version using a tin of ready made beans.

 It was hearty and filling and quite, quite delicious.  I served it to several hungry missionaries, who were both happened to be American, and I  had no complaints!!!  I love it when that happens. ☺


*Three Brothers Casserole*
Serves 6 to 8

A delicious and economical casserole.   Plan ahead as the beans need to simmer for about an hour before proceeding to the rest of the recipe.  (If you are in American you may forgo that part of the recipe and just use a tin of Ranch Style Beans, undrained.) 

For the beans:
1 400g tin of cooked pinto beans, undrained (14 ounce tin)
1 400g tin of chopped tomatoes in tomato juice (15 ounce tin)
100g of bacon lardons (about 1/4 cup) (chopped thick cut bacon pieces)
1 medium onion, peeled and chopped
1 fat clove of garlic, peeled and chopped
2 tsp mild chili powder or to taste
1 tsp powdered chicken stock
1 TBS soft light brown sugar
1/2 tsp ground cumin
1/2 tsp oregano
1/2 tsp black pepper
1 tsp seasoning salt 

For the remainder of the casserole:
115g of uncooked spaghetti (4 ounces)
1 pound of extra lean ground beef
1 (290g) tin of condensed cream of tomato soup (batchelors or campbells) (10 3/4 oz tin)
115g  of grated strong cheddar cheese (1 cup)
salt and black pepper to taste  

First make the beans.  Add the bacon lardons to a medium sized saucepan.  Cook until the fat begins to render out and they start to brown.  Add the chopped onion.  Cook stirring until the onion has softened.  Stir in the garlic and remainder of the seasonings, along with the brown sugar.  Cook and stir until it's quite fragrant.  Add the undrained tomatoes and the undrained beans.  Bring to the boil, then reduce to a low simmer and cook, stirring occasionally for about an hour, til slightly thickened and well flavoured.  Set aside. 

Cook the spaghetti according to the package directions and then drain well and rise.  Drain again.  Dump into a bowl.   Brown the ground beef in a skilled, stirring frequently.  Drain and then stir into the spaghette along with the tin of soup and the beans.   Mix all together well.  Season with a bit of salt and black pepper to taste.   Pour into a 9 inch square deep baking dish.   Sprinkle with the cheese.   Bake for 30 to 40 minutes, until bubbling, heated through and lightly browned.  Serve hot. 

Note:  You can make this ahead up to the baking point.  Cover and chill in the refrigerator.  IN this case cook the spaghetti until only al dente.  Bring to room temperature before baking.

I thought this was really delicious and I was really happy that I had taken the time to find a recipe so that I could make my own ranch style beans, which goes to prove that you should never let a little obstacle as not being able to get a certain ingredient prevent you from trying something.  Where there is a will, there is always a way!  Bon Appetit!
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Marie Rayner
The Nutri Ninja Smoothie Maker

The Nutri Ninja Smoothie Maker

One of my favourite things about being a food blogger, aside from the cooking and eating aspect of it, is the opportuities I am afforded every now and again to test and try out innovative products.  I was contacted by AO a couple of weeks ago and asked if I would like to review an appliance for them.  I was really torn between the microwave (in a previous post) and the Nutri Ninja Smoothie maker.  I needed a new microwave, but I also really wanted a smoothie maker!  I couldn't choose between the two items and asked them to choose for me, and was really pleased and surprised when they told me that I could review both items!

Engineererd as a system, this innovative nutrient and vitamin extractor helps to produce nutrient rich beverages to support a healthier lifestyle.  
 The set includes  a Power Pod base  with a powerful 700 watt motor and patented stainless steel Ninja blade, two "single-serve" blending 470 ml Nutri Ninja cups along with two "to-go" lids.  The Ninja's extraction blades are designed to make light work of blending the chunkiest, hardest pieces of food.  Whether you are blending raw fruit for a healthy smoothie, or chopping through root vegetables to make a hearty soup, the crushing power of the Ninja's power blades can create the consistency you need in just a few seconds.

You start by adding fresh fruits or vegetables to the Ninja cup, along with  any leafy greens or herbs, seeds, powders, nut butters, juice, yogurts,  and ice or frozen ingredients, taking care not to go above the clearly marked maxium line on the Ninja cup.

Here you can see I have put in some fresh raspberries, blackberries, blueberries, orange juice, half a sliced banana and a dollop of plain yogurt into the cup.  

You screw on the extractor blade and then invert the cup onto the power base, clicking it into place.  Once you've done this you simply press down for short intervals and let this powerful blade do its stuff, blitzing until you have the consistency you desire.   This handy pulse system gives you complete control over consistency.  Another plus. Very simple. 

It is rather noisy, but it does a fabulous job of grinding your ingredients down.  This only took about four 20-second pulses. 

As you can see the end result was very creamy and smooth.  Delicious actually.  I had also done a spinach one with apple and ginger, etc. earlier, but we were not overly fond of that one.It will be very much trial and error on our part and I am sure with time we will have our favourites!

I came with an in-depth owners guide and an inspiration guide with 30+ recipes to get your started on your smoothie  journey!

The "to-go" lids make it very easy to carry your smoothie with you as you go about your morning duties, sit at the computer, etc.

I prefer to drink mine from a glass, but that is just me.  The cups, lids, blade are dishwasher safe  as well, which is another plus.  Another thing I really like is the compact size which means that it is easy to store and doesn't take up a lot of storage space in our kitchen.

You can also use it to prepare frozen cocktails and frappes, iced coffees, crushed ice, etc.  It is a very powerful machine and comes with a 1 year manufacturer's warranty. 

To find out more details do check out the AO site.  Delivery can be as soon as tomorrow and a finance plan is also available.

Many thanks to AO for sending me the Nutri Ninja Smoothie Maker.  I think that this is a quality machine and something which we are going to be getting a lot of use out of over these next months.  What a fab, delicious, quick and easy to way to get in some of your five a day!  I love it!

If you want to check out me using it in real time, make sure you take a peek at my You Tube Review of this brilliant machine!  I had so much fun doing it.  What you actually see is about my 10th attempt at doing the video!  I never knew it would be so hard, but I learned a lot about what you can and can't do when making a video!  I need to get a stand to hold my phone so that I can do them totally hands free in the future!  Try not to laugh too much!  Todd says its great, but he's my biggest fan! 👍

Disclaimer - Although we were sent the Nutri Ninja smoothie maker free of charge for review purposes we were not required to write a positive review. Any and all opinions are our own and honest.

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Marie Rayner
Easy Microwave Poached Chicken Breasts

Easy Microwave Poached Chicken Breasts

This is my fool-proof method to cook chicken breasts for use in other recipes, which results in perfectly cooked, moist and tender chicken breasts each time.  Its something which I started doing when I worked at the Manor.  The microwave is perfect for cooking them and cooks them quickly and perfectly and its such an easy method to use. 

You simply put your chicken breasts into a micro-wave safe dish, thick ends at the outside, smaller ends towards the middle . . .  season them as you desire, add a small amount of liquid . . . 

Cover them and then microwave on high for a specific time. You can also use plastic cling film if you want, or even greaseproof paper.  All work well. If you are using plastic cling film, leave a corner open for venting.  

They come out perfectly cooked and ready for other uses.  I like to check the internal temperature just to make sure they are cooked through properly with a meat thermometer.

*Microwave Poached Chicken Breasts*
Two tasty ways to poach chicken breasts in the microwave. Both work very well, giving you delicious and succulent cooked chicken ready to  use in a multitude of chicken casseroles, etc.
Method One:

4 boneless, skinless chicken breasts
2 T chicken broth, white wine, citrus juice or water

Trim the chicken breasts; place in a microwave-safe 9-inch glass pie plate, and arrange them with the thicker portions toward the outside of the dish. Drizzle with the chicken broth. Cover with microwave-safe plastic wrap. Make a vent for the dish by turning a small section of plastic wrap back on itself, leaving a slender vent on one side of the plate. Microwave on high for 6 to 8 minutes, turning after 4 minutes. Let stand covered until ready to serve.

Method Two:

60ml orange juice (1/4 cup)
2 TBS butter
1/2 tsp pepper
1/2 tsp salt
4 boneless, skinless chicken breasts

In an 8 x 8 inch microwave safe baking dish, mix orange juice, butter, pepper and salt. Microwave on high for 2 minutes. Place chicken in baking dish. Spoon liquid mixture over chicken and cover dish with wax paper. Microwave on high for 12 minutes. Let stand 5 minutes before serving.
You can of course use other seasonings and liquids. The secret is to have the tight cover so the juices do not evaporate in cooking.

Todd and I have been in the market for a new microwave for a while now. The microwave we had been using was not working as well as it should.  We'd had it for about 8 or 9 years, so a new one was really long overdue. I was contacted by AO.Com a week or so ago and asked if I would like to review some appliances for them.  Since we were in the market for a new microwave and one of the items being offered was a microwave I decided to go for it!

The Pansonic 23 Litre Inverter Microwave  uses inverter technology for fast, even and tasty cooking.  Its compact size makes it perfect for small households and kitchens.  Our kitchen is very tiny and space is at a premium.  To be honest, our old microwave was far too large for the size of our kitchen.  We had purchased it when we were living in a huge country cottage. I had been bemoaning that fact for months.  This one is perfectly sized fits just beautifully into our space.  It came with a handy instruction book that I found very easy to understand. Within no time at all, I had the clock programmed and was ready to use it.

I comes with a removable washable  glass turntable and a eco-efficient bright light, which enables you to see clearly into the microwave while it is operating.  That's a big plus for me.  I want to be able to keep an eye on things.

 1000 watt inverter technology means that is is stronger and reheats things faster.  It is also able to defrost things more evenly with its handy defrost feature. 

It has a variety of auto-cook programmes designed to prepare a variety of meals at the touch of a button.  It also features a built in locking system to keep children from messing things up.  Pressing the "Start" button three times within a 10 second period, renders the oven controls inoperable, although you will still be able to open the door.  Pressing Stop/Cancel three times cancels the child lock.  This is a great feature for anyone with young children!

Cooking power levels can be controlled depending on the number of times you press the power levels,  all clearly outlined in the handy instruction booklet.

The auto Reheat, Cook and Chaos/Defrost program details are also printed, easy to read, and placed at the top edge of the microwave inside the door.

I've been using it all week for all sorts and am very happy with the variety of programs available to use, as well as with with the performance of this microwave. We  like it very much.  Two thumbs up!

Thank you very much to AO for sending it to us.  To find our more about cost, etc do feel free to check this out on the AO Page. Delivery can be as soon as tomorrow, finance is available and they will even get rid of your old microwave.

Disclaimer - Although I was sent the microwave free of charge for review purposes, I was in no way required to write a positive review of either the microwave or AO.  Any and all opinions are honest and my own.

PS - Make sure you check out my video and try not to laugh too hard.

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Marie Rayner
Escalloped Runner Beans and Potatoes

Escalloped Runner Beans and Potatoes

I was recently gifted with some really tasty looking runner beans.   I can remember my friend Jacquie telling me about these foot long green beans before I came over here to live in the UK.   I couldn't imagine a bean that long really, but she was right, they are that long, or even longer!  They're really quite easy to prepare for cooking.  You need to first take a sharp paring knife and strip away the stringy bit on the join at either side of each bean. If you are lucky enough to have one you can then feed them through a bean slicer.  If you don't have a bean slicer you can do the same thing with a sharp knife.  It will just take you a lot longer to do it!

 It doesn't work cutting them into cubes or diamonds.  If they're simply chopped into little diamond shapes, the skins take longer to cook than the insides and they end up being either grey and overcooked, or undercooked and tough.

 I cut mine by hand into long strips.  I didn't simply want to steam them however, I wanted to try to incorporate them into a tasty vegetable bake.   I looked online to see if I could find anything there . . . but everything I found used tomato sauce or tinned tomatoes.  That did not appeal to me in the least.


I wanted something rich and indulgent, and filling.   I will admit, I have gone a little bit off meat lately for some odd reason.  I am wanting vegetables and lots of them.  I have always enjoyed my veggies, and I love potatoes and so I decided to incorporate the beans into one of my all time favourite potato dishes . . . Escalloped Potatoes.  Layers of potato and onion cooked in milk until meltingly knife tender . . .the potatoes absorbing the milk for the most part, the rest becoming a butter sauce when the flour and butter you also layer with the potatoes melds together. 

A bit of cheese and seasoning and they get even tastier.   I thought adding a layer of runner beans and some leek (instead of onion) would result in a really delicious vegetable bake!   I was right.  This was fabulous.  Todd had his with some sliced turkey.  I enjoyed mine on their own with some sliced ripe tomatoes on the side and was as happy as happy could be! 

*Escalloped Runner Beans and Potatoes*
Serves 4
I came up with this delicious side dish when I was gifted with a nice bag of runner beans and was trying to figure out something tasty to do with them besides just boiling them. 

a package of runner beans
(about 10 or so of them.  If you don't have runner beans,
you could use a small packed of frozen french style beans)
1 medium leek
4 medium potatoes, peeled and thinly sliced
240g of grated strong cheddar cheese (scant 2 cups)
Salt and pepper
cracker crumbs
Whole fat milk 

First prepare your runner beans.  De string them, then cut them into 3 inch lengths and slice them lengthwise into thin strips.   If you are lucky enough to have a runner bean slicer, you can use that.   Trim the dark green and root end from your leek.  Wash it carefully and cut it into thin rounds. 

Cook the runner beans in a pot of lightly salted water for about 6 minutes, adding the leeks for the last minute.  Drain all very well. 

Pre-heat the oven to 180*C/350*F. Butter a 2 litre casserole dish very well.

Begin by layering in the bottom with a layer of the sliced potato and topping that with a layer of the bean and leek mix Sprinkle on some salt and pepper and flour and some of the grated cheese.  Repeat the layers until all the potatoes and runner bean mixture  are used up.  You should have a bit of cheese left to sprinkle on top of the final layer.  Top with crushed cracker crumbs and dot with butter.

Carefully pour the milk into the sides of the dish until you can just barely see the milk under the surface. You don’t want it to completely cover the potatoes. I use the tip of the knife to kind of lift the edges a bit as I am pouring it in. You want it to come up about ¾ of the way.

Cover loosely with foil and bake for about 45 minutes, then remove the foil and continue to bake until bubbly, the top is golden brown and the potatoes are tender (about half an hour longer).

Remove from the oven and let set a few minutes before serving.

I do hope you will give them a try and that you enjoy them as much as we did.   If you can't get runner beans, then feel free to use regular haricot verts, or string beans.  The taste difference would be negligible if there was any at all.  Bpn Appetit!
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Marie Rayner
How to Cook Cabbage Perfectly

How to Cook Cabbage Perfectly

I was asked the other day how to cook cabbage.   Cabbage is one of those vegetables that we just love in this house, but it is a very easily maligned vegetable, mostly because a lot of people cook it rather horribly.   There is nothing more appealing than a plate of ather insipid and stinky overcooked  boiled cabbage.  Blah.  Blah. Blah.  Fresh cabbage, lightly cooked, is full of goodness, packed with vitamins, minerals and flavour and it’s not expensive or boring in the least.

Cabbage should always be eaten as fresh as possible – it loses nutrients if stored for too long. An unwrapped fresh cabbage should look bright and crisp, with its outer leaves intact (often if it’s had its outer leaves removed, it was because they were limp, which is not a good sign). The centre should feel firm and the leaves should squeak as you pull them apart.  You will want to get rid of any discoloured or wimply outer leaves and then cut the cabbage into quarters.   Remove and discard the core and then cut the cabbage crosswise into thin strips, about 1/3 inch in width, with a sharp knife.  The secret to cooking cabbage is to cook it briefly in rapidly boiling water. I like to  pack it down quite tightly into a saucepan, sprinkle with some fine sea salt.  I then place the pan over a high heat, adding boiling water from the kettle.  This comes back to the boil almost instantly.  I then time it for 3 to 5 minutes.  It is done when you can bite a piece and is just yields, much like cooking pasta.  Drain it immediately in a large colander,  tossing and pressing it lightly to extract as much water as possible from it.  I use a bread and butter plate for this.  I cut down into the cabbage with the edge of the plate which chops it lightly.  You can then dress it with a bit of butter, some salt and pepper and serve it while it is nice and hot.  Delicious!

I think the old school method of cooking most vegetables was to cook them pretty much to death for some reason.  I have some very old cookbooks which recommend cooking carrots for 45 minutes, for instance.  Absolutely all of the nutritional value would pretty much be boiled out by that time I would think!  I wouldn't want to eat a carrot which had been boiled for that long.  Neither would  I want them rock hard.  It is the same with most vegetables.  There is a very fine line between them being overdone or underdone, but  with a bit of practice anyone can get it right.  You can find an excellent chart with cooking times here.
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Marie Rayner
Cottage Pudding

Cottage Pudding

This is not a pudding in the North American sense of the word, but . . .  in the British sense of the word, it is the perfect Pudding.  Over here pudding is just another word for dessert and this old fashioned cake with it fabulous Lemon Nutmeg sauce makes the perfect pudding!

 The cake itself is a simple cake . . .  quickly beaten together, with a mild lemon flavour . . .

On it's own its a very plain, simple, yet moist and delicious cake.  Very good . . .  but when you spoon over the warm sauce  . . . it becomes quite remarkable!

This is a Lemon Nutmeg Sauce . . .  again very simple to make and very simply flavoured  . . .  with fresh lemon zest and juice, freshly grated nutmeg  . . .  and mmm . . .  gorgeous dairy butter.

Together the two . . .  the cake and the sauce  . . .  become a pudding that will quickly elevate itself to the top of everyone's favourites list!

Look at that gorgeous sauce  . . .  golden, rich and studded with lovely flecks of nutmeg.  I always grate my own nutmeg. It is so fresh and tasty!!  I keep a container of whole nutmegs in my cupboard.  They were a gift to me from a friend, who sadly is no longer with us, many moons ago.  I  think of him with fondness every time I use it.

*Cottage Pudding*
Serves 6
This isn't really a pudding at all, but a moist and delicious cake that is anything but plain, served warm and cut into squares with a fabulous nutmeg sauce spooned over top. 

For the cake:
55g of white vegetable shortening (1/4 cup)
190g white sugar (1 cup)
1 large free range egg
245g plain flour (1 3/4 cup)
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp lemon extract
156ml milk (2/3 cup)
For the Lemon & Nutmeg sauce:
95g sugar (1/2 cup)
1 TBS cornflour, dissolved in 60ml cold water (1/4 cup cold water)
pinch salt
300ml boiling water (1 1/4 cups)
3 TBS butter
1 tsp grated lemon zest
2 TBS fresh lemon juice
1/2 tsp freshly grated nutmeg

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 or 9 inch square baking tin really well.  Set aside.

Cream together the shortening and sugar until light and fluffy.  Beat in the egg, salt and lemon extract.  Sift together the flour and baking powder.  Stir this into the creamed mixture in three lots, alternating with the milk, beating well after each addition.  Spread into the prepared pan and bake for 35 minutes until golden brown and a toothpick inserted in the centre comes out clean.

While the cake is baking make the sauce.  Stir the sugar, salt and dissolved cornflour/water mixture together in a saucepan.  Slowly whisk in the boiling water and cook, stirring constantly over medum heat until the mixture comes to a full rolling boil.  Turn down to low and simmer for five minutes. Blend in the butter, lemon zest, nutmeg and lemon juice.  Keep warm.

To serve cut the cake into squares and spoon some of the warm sauce over top.

On its own the cake is delicious, but with the sauce this pudding/dessert is fabulous.  Proof positive that the simple things in life really are the best.  Taste doesn't have to be complicated to be good!  Bon Appetit!
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Marie Rayner
Carrot Cake Roll

Carrot Cake Roll

I first saw this Carrot Cake Roll on La Table De Nana (one of my favourite spaces) back in July of this year.  It looked fabulous, but then everything she makes looks fabulous.  Monique is such a talented lady in so very many ways.

As recipes go, she had purloined it from French at Isa's, but also gave a link to an English version to be found here

Carrot cake is Todd's favourite kind of cake.  As soon as I saw Moniques, I had in mind to make this for him and that's just what I did today.  It only took me two months to get to it, haha.  And then I had to search and search for her photo of it so I could find the recipe.  Note to self:  from now on pin what you want to make. Just don't take it for granted that you can easily find it again! 

So after much searching I found it again and set out to make it for Todd.  I used the English version and adapted it a tiny bit.

Its a very easy cake to make.  There is no fat in the batter, unless you count the eggs.  I used large free range eggs.  The size had not been specified, but large free range worked perfectly.  There is rather a lot of sugar however . . .  almost as much sugar as flour. I am not sure if you could cut that down or not.

I added chopped raisins and toasted walnuts to the batter as well.  I like carrot cakes to have raisins and walnuts in them.

I just put them into a coffee mug and chopped away with my kitchen scissors.  Easy peasy.  Worked a charm.

My filling didn't turn out as solid as the original recipe did.  I think that is because of the difference in cream cheese between North America and over here in the UK.  Our has a lot more liquid in it.  Not sure how I can fix that either . . .  but as far as taste went, it didn't really matter too much.

Todd really, really enjoyed this cake.  I would make it again for company.  I think its a good solid recipe.  Easy and delicious, pretty and much more interesting than a normal carrot cake.

*Carrot Cake Roll*
Serves 12
Its carrot cake, rolled up with a cream cheese filling.  Deliciously simple. 

3 large free range eggs
126g caster sugar (2/3 cup, can use granulated)
1 tsp pure vanilla extract
1/2 tsp fine sea salt
1 tsp baking powder
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cardamom
2 tsp ground cinnamon
105g of plain flour (3/4 cup)
2 medium carrots grated (about 2 cups)
75g raisins, chopped (1/2 cup)
60g chopped toasted walnuts (1/2 cup)

For the filling:
170g cream cheese, at room temperature (6 ounces)
4 TBS butter, at room temperature
260g sifted icing sugar (2 cups)
1 tsp pure vanilla

You will also need:
icing sugar to dust (optional)
toasted walnut halves (optional) 

Preheat the oven to 180*C/350*F. gas mark 4.  Line a 10-inch by 15-inch rimmed sheet pan with aluminium foil and spray it well with non-stick cooking spray.  Set aside.

Crack the eggs into bowl and beat well for about 5 minutes until thick and creamy.  They should get lighter in colour.  Beat in the sugar, salt and vanilla.  Sift the flour and spices together.  Stir in the raisins and walnuts.  Stir this into the egg mixture to combine.  Stir in the carrots.  Spread the mixture into the prepared pan, spreading it to completely cover and fill to the edges. 

Bake for 9 to 11 minutes, until just done.  The top should spring back when lightly touched, but it should not have browned too much.

While the cake is baking place a large cotton tea towel on a flat surface and dust with icing sugar.   As soon as you remove the cake from the oven, carefully invert it over the icing sugar dusted tea towel.  Carefully remove the foil. (If you have sprayed it generously, this won't be a problem)  Starting from a short end, fold a bit of the end of the tea towel over the end of the cake and the roll it up tightly in the towel.  Leave to cool completely.

To make the filling beat the cream cheese and butter together until fluffy.  Beat in the icing sugar and vanilla.  

When the cake is completely cold, carefully unroll and spread the filling evenly over top. Re-roll.  Refrigerate for about an hour to firm it up.  Place onto a decorative plate, dust with icing sugar, place toasted walnut halves decoratively on top and serve.  Cut into slices to serve.

Store in the refrigerator. You can freeze the finished cake, wrapped tightly in cling film, for up to one month.

This made the perfect cake to celebrate the beginning of Autumn and the weekend.  Bon Appetit!
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Marie Rayner

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