Parsnip-Carrot and Spring Onion Fritters

Parsnip and carrot fritters for light nibbles.

These were not binding as well as I had expected, so I decided to add some chickpea flour to the mixture.  When made these were served warm with the sweet garlic chilli sauce left over from the Spiced Sweet Potato Wonton Potstickers.

I am sharing these with Haalo for Weekend Herb Blogging #308.  WHB was the first blogging event I ever participated in, so its exciting to learn that this week WHB turns 6.  It was originally founded by Kalyn.

Parsnip - Carrot and Spring Onion Fritters
Makes about 16 x 2 inch fritters
Ingredients
300g Parsnips, peeled and shredded
200g Carrots, peeled and shredded
75g spring onions, sliced
50g plain flour
50g chickpea flour
2 teaspoons rapeseed oil, plus extra for frying
Salt and pepper to taste
 120ml water
Method
In a large bowl, combine the parsnips, carrots and spring onions. Mix well. Add the flours, oil, salt and pepper. Toss well to coat. Add the water and mix until the batter holds together when squeezed. Add more water if needed.
Preheat a heavy skillet over medium-high heat. Add oil to the pan to a depth of about 1/4 inch. Form about two tablespoons of batter into a ball, to form 2-inch wide pancakes. Add enough batter to the pan without crowding, leaving enough space to turn the fritters over. Cook each side for about 2 ½ to 3 minutes until both sides are golden brown.  Drain on kitchen towels and eat immediately.  Adapted from Vegan with a Vengeance  by Isa Chandra Moskowitz.

The Newport Festival

No this isn't the United States and Jazz, its South Wales in the United Kingdom and its all about food. 

Last week, while I was in Wales staying with family, I had the opportunity to visit some different places, such as Cwmbran, Usk, Pontypool and Newport.  It was excellent timing to be in Newport as the city hosted its first ever Food Festival.  The 50 or so exhibitor and producer stalls were scattered around the city centre and food demonstrations were either at The Riverfront Theatre on the banks of the River Usk, or at the Newport Indoor Market where I got a peek of celebrity chef Stephen Terry.  It was a great way to explore the city if you were new to it. 

I know I am a foodie, but at the same time I am also a vegetable grower so the first stall that really got me excited was Earthed Up hosted by Siobhan.  The stall was shared with The Rudry Kitchen - a local food co -  operative made up of an eclectic mix of farmers, producers and friends, all using their talents to produce unique and exciting products. 

The vegetable gardener in me, just couldn't resist the Veg Patch Planner and with my dwindling pennies, it was the only thing I purchased at the festival. 

I really loved the illustrations on all of the seeds packets. I've only ever seen something similar on American fellow bloggers sights, but never in the U.K. I really could have purchased one of each, but it had to be eye candy this time.

As I walked down Newport High Street, I could see that the organisers had put on plenty of family and street entertainment such as the Trolls Kitchen.  

Click on image below to view some of the far out ingredients to make repugnant stews, rancid cupcakes, mangy salads and putrid smoothies.

I got my nephews to read some of the ingredients and they went Yuk!

Onion and garlic man with his french beret and kerchief, but not his Breton stripy shirt.  He's forgiven though as it was a bit nippy.

A vegetarian stall selling pakoras, pies, smoked butternut squash lasagne and a pumpkin and chickpea curry. I did pick up a Vegetable Pie and really wanted to like it, but I was a tad disappointed as the filling was really, I mean really salty that I couldn't eat it. 

Some home-made Welsh soup.

Artizani: the giant walking lobster which amused my nephews and nieces.  I missed out on seeing the three comedy chef musicians: The Courgettes, and the Green Fingered Gals.  All in all I thought it was good for a first time foodie event. The only thing I think it would have made it better is if all the stalls were in one place like the city's John Frost Square. I noted some stalls were isolated and barely picking up traffic, had I been in there shoes I would not have been a happy bunny. Anyway, lets hope the Newport Food Festival continues as well as it has started, it certainly has plenty of potential.

I for one will definitely be heading back to Newport.  For a start it has a fairly well stocked Indoor Market with a wide range of traders including fruit and vegetables and to entice you into the market more so, you will get the gentle waft of freshly cooked welsh cakes teasing your nose. You won't be able to resist.

Updated: 2013 - Newport Food Festival 2013. 

There are also a lot of quirky things to look at and be amused - Darth Vader from Star Wars.  I was also impressed at the number of independent niche shops in the arcades and coffee shops.

These  novelty machines made me smile.  It reminded me of times when I was at school and had a crush on a handsome boy.  I recall putting my hand in something similar like the Love Tester to see how madly in love I was with him.  These days I need to check my stress levels!

Finally we also walked over to the Riverfront Theatre. I have to admit, I wasn't really wanting to see chefs demonstrations, wanting to just absorb the sights. These pocket size four foot Welsh Dragons were quite sweet. 

Pumpkin and Sultana Muffins

Here are some pumpkin and sultana muffins I made yesterday for Halloween.   

I barely had any 'trick and treaters' yesterday evening, as the pouring rain kept many of them away.

Although not intentional, I do like how the grated pumpkin looks like cobweb on the top. I just wish I had stuck a sliced sultana or raisin on the top too, so to mimic a trapped fly on the web... ah maybe next year.

Pumpkin and Sultana Muffins
Makes 10
Ingredients
250g plain flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 ½ teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon allspice
70g soft brown  sugar
100g sultanas
About 150g freshly grated pumpkin
1medium egg
140ml milk
1 tablespoon vanilla extract
60g butter, melted
Method
Line a muffin tray with muffin cases. 
Combine the flour, salt, baking powder, spices in a medium sized bowl.  Then stir in the brown sugar and sultanas.  In another bowl, combine the egg, milk and vanilla and then stir in the grated pumpkin.  Slowly pour this mixture, along with the melted butter into the dry ingredients.  Stir well until the mixture is well combined, but be careful not to over mix.
Spoon the batter into the muffin cases. 
Bake at gas mark 6 for 25 – 30 minutes or until lightly browned.  Allow to cool for 30 minutes before serving.