Here's a simple, robust, cold-weather soup that you can make with our favourite Southland vegetable, the Swede!
Our iconic swede is able to be cooked in many ways, besides roasted or mashed it also makes for a very simple yet tasty cake.
Recipe
Recipe
Ingredients:
- 2 cups self raising flour
- 2 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 200g grated swede
- 4 eggs
- 1 cup sour cream
- 1 cup cooking oil cup raisins or sultanas
- 1 cup crushed pineapple with juice
Directions:
- Beat the eggs, oil and sour cream together in a bowl. In a separate bowl mix the sifted flour, cinnamon, nutmeg, brown sugar and mix well. In another bowl mix the grated swede, sultanas or raisins, walnuts and the crushed pineapple.
- Add the dry ingredients to the eggs, oil and sour cream and mix thoroughly.
- Add the pineapple, grated swede, sultanas or raisins and walnuts. Pour into a 20cm greased and lined cake tin and bake in a pre-heated oven at 160 degrees Celsius for 1 hour 5 minutes or until cooked.
- Top with cream cheese icing.
Cream Cheese Icing ingredients
- 250 gm original cream cheese
- 50 gm butter
- 3 cups icing sugar
- 1 tsp orange juice
Directions:
- Slightly soften the cream cheese and place in a mixing bowl and beat in the softened butter.
- Gradually add the icing sugar and then the orange juice.
- Spread on the cake.
Note: Any extra can be kept in the fridge and used at a later date.
Original recipe by Graham Hawkes - Stuff