As well as getting more fruit into our diet with the Nutribullet S and I have made some cakes which are bursting with goodness.
Parsnip and Pineapple.
Not an obvious combination I grant you but one which we are enjoying.
You don't taste the parsnip at all, it's just an alternative to carrot really.
The recipe was photocopied from a cook book a while ago, although I have no idea which one.
If you fancy giving them a go here's the recipe.
Preheat the oven to 180c, Gas Mark 4.
In a bowl mix together 2 cups of self raising flour, 1/3 cup of soft light brown sugar and the same of caster sugar, 1tsp baking powder, 1 tsp bicarbonate of soda, 1/2 tsp cinnamon and the same of salt.
To this add 1/4 pt sunflower oil and 2 beaten eggs.
Finally mix in 1/2 cup grated parsnip and 1 cup crushed pineapple.
Bake for 15-20 minutes.
In celebration of Tin Can day I thought I'd share another recipe. This one is quick and easy and good for a midweek meal. I cooked it last night and served with carrots, broccoli and Yorkshire puddings.
Boil a pan of potatoes for mashing.
Fry bacon, onion and garlic.
In a casserole dish empty a tin of Campbells condensed mushroom soup and whisk in just under half a pint of chicken stock.
Add sweetcorn (and peas if you like them) to the casserole and then add the bacon mix.
Top with the mash (I add cheese to ours) and then bake in the oven at 160c for 25 minutes.