Nig Nags Food

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NIG-NAGS



Nig-Nags image

These are beautiful little coconut-y flapjack type biscuits. This recipe is originally from the 1981 Essex Women's Institute recipe book. I have very fond memories of my best friend and I making these in her kitchen when we were young, getting flour and grubby little fingerprints all over the page! Amazing. NB. These will spread like crazy in the oven, so don't worry if they turn out looking like crazy splodges of baked goodness, or squares. Leave a good bit of space between each 'walnut' to allow for spread.

Provided by Delete_

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

8 ounces plain flour
8 ounces caster sugar
3 ounces Quaker Oats
4 ounces desiccated coconut
1 pinch salt
1 tablespoon golden syrup
2 tablespoons water
8 ounces margarine or 8 ounces butter
1 teaspoon bicarbonate of soda (small)

Steps:

  • Pre-heat the oven to 325 degrees F/gas mark 2-3/160 degrees C and line a tray with baking paper/greaseproof paper. Combine all the dry ingredients together in a large bowl.
  • Melt the margerine/butter, syrup and water together in and then add to the dry ingredients.
  • Shape the nig-nags into small balls, about the size of large walnuts, and press them flat. Place them on the baking paper/greaseproof paper and bake for 10-25mins.
  • Allow to cool down and harden, slide off the baking paper and stuff yourself silly.

Nutrition Facts : Calories 431.1, Fat 22.7, SaturatedFat 6.5, Sodium 386.5, Carbohydrate 54, Fiber 2, Sugar 28.4, Protein 4.4

ROASTED PARSNIP AND PARMESAN SOUP



Roasted Parsnip and Parmesan Soup image

From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup

Provided by lindseylcw

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
700 g parsnips, cored and sliced into batons
1 medium onion, cut into wedges
40 g parmesan cheese, freshly grated
2 slices pancetta
850 ml chicken stock, hot
4 tablespoons double cream

Steps:

  • Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
  • Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
  • Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
  • Remove from oven and lay pancetta aside for the garnish.
  • Mix the vegetable mixture into the hot stock and puree until smooth.
  • season to taste.
  • Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.

Nutrition Facts : Calories 404.2, Fat 21.7, SaturatedFat 7.4, Cholesterol 35.8, Sodium 485.7, Carbohydrate 42.5, Fiber 9, Sugar 13.1, Protein 12

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