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RECIPES - FIBRE FAVOURITES
CARROT CAKE
1
¼
cups plain flour
2 teaspoons baking powder
¼
teaspoon nutmeg
¼
teaspoon cinnamon
¼
teaspoon cardamom
¼
cup peanuts, chopped
¼
cup sultanas
¼
cup brown sugar, firmly packed
1
¼
cups carrot pulp
¼
cup oil
2 eggs, lightly beaten
¼
cup sour cream
1. Grease and line a 25cm x 15cm loaf pan.
Sift flour and baking powder into a large
mixing bowl, add nutmeg, cinnamon,
cardamom, peanuts, sultanas, brown
sugar and carrot pulp, stir to combine. Add
eggs, oil and sour cream. Beat with electric
mixer, using medium speed until all
ingredients are well blended. Pour into loaf
pan.
2. Bake at 180°C for 1 hour or until cake is
cooked when tested with a skewer.
Remove from oven, stand in cake pan for 5
minutes before inverting out onto a wire
cake rack.
FAMILY MEAT LOAF
Serves 6-8
500g lean beef mince
500g sausage mince
2 onions, finely chopped
¼
cup carrot pulp, strained
¼
cup potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
¼
cup evaporated milk
¼
cup beef stock
Freshly ground black pepper
2 tablespoons slivered almonds
TOMATO GLAZE
¼
cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
1
¼
tablespoons vinegar
1
¼
tablespoons lemon juice
3 tablespoons brown sugar
¼
cup butter
1. Place beef, sausage mince, onions,
carrot pulp, potato pulp, curry powder, cumin,
parsley, egg, evaporated milk, stock and
black pepper in a bowl, mix to combine.
Press mixture into a lightly greased
11x21cm loaf pan. Pour glaze over meatloaf,
sprinkle with almonds and bake, basting
often with glaze, for 40 minutes.
2. To make glaze, place stock, tomato
sauce, coffee powder, Worcestershire
sauce, vinegar, lemon juice, sugar and
butter in a saucepan and bring to the boil
over a medium heat. Reduce heat and
simmer, stirring frequently, for 8-10 minutes
or until glaze reduces and thickens slightly.
JE16_New.pmd
3/24/2006, 4:17 PM
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