Friday, 13 March 2009

Roasted Parsnips

Peeled, quartered, and thrown in the Remoska with a dash of olive oil.

Really, really really good. Perfect in fact.

I also did sweet potatoes for about an hour and a half, and they were smelt wonderful and were very very soft. I used them to make the sweet potato cake with.

Spanish Apple Cake

I used a recipe that I've used before and cooked in a conventional oven.

It looks beautiful done in the remoska, but the apples didn't have time to cook, and were hard inside.

It just didn't work.

Sweet Potato Cake

I used the above recipe, but had less than 400g sugar, so used 300g, but next time, I'll do 200g.

I cooked it directly in remoska, which was already hot from cooking lunch. (meatballs and hash browns)

I greased and floured the pan, and put foil over the top for the last 20 mins of cooking.

It tastes great and is mega moist.