Can someone give me a recipe for twiglets?

Answer 1

Hmm, well, I've never heard of Twiglets, so I just did a quick search on them. Hope this is what you're looking for :)

You need:
Small grissini/bread sticks
Finely grated parmesan cheese
Vegemite

Method:
Roll grissini in vegemite and then parmesan, place on baking paper or foil lined trays.
Bake for 5-10 minutes in slow oven 120-150. Store in airtight container.
Best made in smaller batches.

Answer 2

Parmesan Parsnip Twiglets
45 minutes
These can be made ahead and reheated. They’re not meant to be dead neat, depending on how long your parsnips are they might stick out of the pastry.

parsnips 3 large, peeled
filo pastry 400g
butter 250g, melted
Parmesan 2 handfuls of grated
cayenne pepper
sea salt

Heat the oven to 200°C/fan 180°C/gas 6. Cut the parsnips into long thin batons, then blanch for 1 minute in boiling salted water and drain. Unroll the pastry and put one sheet on a work surface (keep the remainder covered to prevent drying). Brush all over with melted butter, then sprinkle with Parmesan and a pinch of cayenne. Cut the prepared pastry down the middle lengthways, then cut each half into three so you end up with six roughly equal shapes. Put a piece of parsnip at the corner of each piece of filo pastry and roll up tight. Repeat with the remaining pastry.
Lay the rolled parcels on at greased baking sheet, brush well with melted butter, sprinkle lightly with salt and bake for 20 minutes or so until crisped and a light golden brown. Serve while still warm. Makes about 30.

Every now and then you come across a recipe you know you will love for the rest of your life. This is one of them. The marriage of light crackly pastry, salty cheese and sweet root vegetable with a spicy cayenne kicker is sublime.

The only adjustment I’d make to the instructions would be to directly grate the Parmesan over the pastry for a more even distribution. I also used a Ziplock bag with the air squidged out, rather than Clingfilm, to store the filo pastry – much less fuss to take in and out.

Other than that the twiglets are simple to make, can be pre-prepared, are edible as fingerfood, taste delicious and are incredibly more-ish (as evidenced by the rate at which my housemate Tanya inhaled them!). To my mind, these are the perfect canapé.

I used four medium-sized parsnips (about 500 gm worth), seven sheets of filo pastry, 250gm of butter and about 80 – 100 gm of Parmesan, which resulted in 40 decent-sized twiglets. As to changing the recipe, I suppose you could try it with carrots or different cheeses and spices, but personally I wouldn’t change a thing.