An enjoyable and creative recipe that is sure to impress the kids as they un-wrap their parsnip parcels.

The bacon and onion add a unique twist to these wee beauties and So Sweet parsnips are the answer to an extra smooth and tasty filling.

 

 

Ingredients:

500g So Sweet parsnips 1 egg beaten 2 rashers bacon ½ onion, diced 2 garlic cloves, crushed 8 slices of Filo Pastry

 

 

 

 

Method:

1. Set oven at 200°C.
2. Peel and cut parsnips into small pieces, put into saucepan, season with a tsp salt and a squirt of lemon juice.
3. Bring to boil and cook for 10-15mins until tender and cooked.
4. Cut up bacon, onion and garlic and fry up in fry pan together.
5. Mash parsnips well until texture is smooth, use handheld electric whiz if needed.
6. Mix beaten egg into the mash. Then add bacon, onion and garlic mixture.
7. To prepare pastry spray the work bench area with cooking oil and put the first piece of pastry down, then spray on top of pastry.
8. Put 3 more layers of pastry on top of each other so there is 4 altogether spraying oil in between each layer of pastry and on the top.
9. Use a 12 cm diameter round cutter to make the pastry rounds.
10. Put each round into a standard muffin tin and half fill with the parsnip mixture.
11. Fold the edges of pastry over the top of the mixture to create an open parcel.
12. Put in oven to bake for 10-15mins or until browned and crisp.
13. Decorate with roasted pine nuts.

Savoury parsnip muffins

300 g grated parsnip

3 rashers bacon cut up small 1 large onion finely chopped 1 Cup grated Cheese 1 Cup self raising Flour 5 eggs well beaten Salt & Pepper Parsley finely chopped Cover grated parsnip with boiling water for 3mins then drain squeezing excess moisture out. Combine all ingredients together thoroughly. Put spoonfuls of mixture into patty tins (makes approx 24) . Bake in moderate oven for 18-20 mins.

carrot cupcakes with cream cheese frosting

Makes 12 cupcakes

For the cupcakes:

125g butter, melted

3/4 cup sugar

1/4 cup brown sugar

2 eggs

1-1/4 cups flour

1/2 teaspoon salt

2 teaspoons mixed spice

1 teaspoon baking powder

250g (1 cup) grated carrot

1/2 cup sultanas

1/2 cup chopped walnuts

For the frosting:

50g butter

125g cream cheese, softened at room temperature

2 cups icing sugar

1 handful of chopped walnuts

Preheat the oven to 180degC. Line a standard 12 cup muffin tin with paper cupcake liners.

To make the cupcakes, beat the butter, sugar and eggs together. Mix in other ingredients. Divide the mixture between the cupcake liners.

Bake for 18-20 minutes, Cool in the tin until completely  cold.

To make the frosting, beat all the ingredients until smoothly combined.

Spread on cold cupcakes and sprinkle with chopped walnuts.

Moist not-too-sweet-Carrot Cake/Muffins You will need 3 medium bowls to mix

3 cups finely grated carrots 4 large eggs 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 1/2 teaspoon ground cinnamon 1 teaspoon of vanilla 1 1/2 cups of sugar 1 1/4 cups of oil ( olive oil or similar) 1 1/2 cups chopped walnuts 1 cup of raisins

Preheat the oven to 150°C. Butter and flour either two 9-inch-diameter cake pans or a large muffin tin.

in separate bowls: 1. mix the grated carrots, walnuts and raisins together.

2. mix the flour, baking soda, salt and cinnamon together.

3. mix the sugar and the oil together. Then add in the eggs to the sugar and oil mixture 1 at a time, mixing for about 30 seconds are each. Add flour mixture to this and stir until blended. Finally add in the carrot mixture and mix until blended. Divide the batter into the cake tins or the muffin tins. Bake cakes or muffins until a knife inserted into the center comes out clean. It takes about 20 minutes for the muffins and 40 minutes for the cake.

Cool the cakes/muffins in the pans for at least 15 minutes. Turn out onto racks and enjoy!

Ingredients: 1 cup all purpose flour 1 cup sugar 1 teaspoon baking powder 3/4 cup oil 3/4 cup carrots (grated) 3 eggs 1 teaspoon cinnamon powder 1 teaspoon vanilla essence (or extract)

Filling: 1 cup apple(cut into thin pieces) 1 tablespoon butter 1 tablespoon sugar

Whipped cream: 3/4 cup cream 2 tablespoons sugar

Method: Sift flour and baking powder together and keep aside. Beat eggs with sugar till frothy. Add oil little by little beating all the time. Add cinnamon, essence and mix well. Now add carrot and flour and mix till the flour is well mixed with the egg mixture. Preheat the oven at 350F for around 10mins. Pour the mixture in a greased & floured baking dish. Bake at 350F for around 35mins or till a knife inserted in the cake comes out clean.

Take the cake out of the dish when it is cooled to room temperature. Cut it into two halves.

Heat butter and add apple and sugar. Cook till the apple becomes soft.

Whip the cream with sugar till it forms soft peaks. Spread the apples on one half of the cake.

Spread the cream on the bottom side of other half.

Keep the second half on the first. Press gently.

Decorate as required

Serve cold. (While storing in refrigerator, cover the cake in a large vessel or with plastic sheet otherwise it gets hard).

Makes 8 large pieces Preparation time : 20mins (excluding baking time)

For the cake: 1-1/2 cups flour 1 cup brown sugar 2 teaspoons baking powder 2 teaspoons ground cinnamon 2 teaspoons mixed spice 3 eggs 1/2 cup oil (canola or lite olive oil) 1/2 cup milk 2 teaspoons vanilla essence 2 cups peeled grated parsnip (easy in a food processor) 3/4 cup chopped pecans (do in a food processor)

For the Frosting: 125g cream cheese softened 25g butter softened 3 cups icing sugar (approx)

Makes 12 generous pieces Preheat oven to 180 deg C Spray a 20 x 30cm sponge roll tin with non-stick baking spray and line with baking paper. Place the flour, brown sugar, baking powder and mixed spice in a large bowl. In a separate bowl whisk the eggs, oil, milk and vanilla essence, then tip this into the dry ingredients and mix well. Add the parsnip and pecans.

Pour into the prepared tin and bake for 25-30 minutes, until firm in the centre and pulling away from the sides of the tin. Coll the cake completely in the tin before frosting.

For the frosting, beat the cream cheese and butter until fluffy and smoothly combined. Beat in enough icing sugar to make a spreadable but firm consistency. Spread over the cake and chill for at least 3 hours to set.

4 eggs lightly whisked 1 1/2 cups vegetable oil 1 teaspoon vanilla 2 cups sugar 2 cups beetroot – grated 1 cup carrots – grated 2 1/2 cup self raising flour 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 2 teaspoons cardamon 1/2 Orange (zest for topping *Set oven to 180C and line a 25cm cake tin with bake paper. *Mix eggs, oil, vanilla and sugar together. *Add carrots and beetroot and stir to combine. *Fold in dry ingredients. *Place mixture into prepared tin and bake for 50-60 minutes until a skewer placed into the cake comes out clean. Allow to cool before coating with cream cheese icing and orange zest.

Cream Cheese Icing 150g icing sugar 60g cream cheese 30g butter Mix the ingredients together until smooth.

Grate 1 Medium Parsnip and ½ Small Zuchinni

Grate 1 TBSP Fresh Ginger. Prepare 1 Cup of Chopped Walnuts, set aside. Mix 1 Box of  Spice Cake Mix, ½ Cup of Chopped Walnuts, 2 TBSP Purple Raisins, 2 TBSP Golden Raisins, ¼ tsp Nutmeg, ¼ tsp  All Spice, and ¼ tspGround Cloves until well combined.

Add 2 large  Eggs, 1 ½ tsps Vanilla extract, 1/8 Cup of Water, the vegetables and the ginger to the cake mixture. Mix until thick and gooey. Spray the large pan with non-stick spray and add the cake batter to the pan.

Cover,bake on medium heat for 10 minutes. Reduce the temperature to Low and cook for an additional 10-12 minutes or until the center is cooked through. Meanwhile, make your frosting. In a medium mixing bowl, cream together 225 grams of Cream Cheese and ½ Cup  Butter. Add ½ tsp of  Vanilla Extract and 2 Cups icing Sugar; blend on a low speed until smooth and creamy. When the cake is done. Flip it out onto a serving platter and allow to cool. When it’s cooled, frost with the cream cheese frosting and sprinkle with the remaining ½ Cup of Chopped Walnuts.