BERRY AND WHITE
CHOCOLATE MOUSSE
Serves 6
8oz (200g) white chocolate
1 cup (200g) strawberry pulp
1 cup (200g) raspberry pulp
1 tablespoon powdered gelatin dissolved in
3 tablespoons (45ml) hot water
3 egg yolks
1
1
⁄
4
cup (300ml) heavy cream
1
⁄
4
cup confectioners’ sugar
2 tablespoons (30ml) Grand Marnier
1. Melt chocolate over hot water, cool,
being careful not to let it set. Combine
strawberry pulp an raspberry pulp,
set aside. Combine chocolate, gelatin
mixture and egg yolks, whisk until pale
and glossy. Beat cream until soft peaks
form, fold through chocolate mixture
with berry pulp and Grand Marnier.
Pour into a 5 cup (1250ml) capacity mold.
Refrigerate several hours or overnight.
CARROT TEA LOAF
1
1
⁄
2
cups (210g) all-purpose flour
2 teaspoons (10ml) baking powder
1
⁄
2
teaspoon (2ml) nutmeg
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon cardamom
1
⁄
2
cup peanuts, chopped
1
⁄
2
cup golden raisins
1
⁄
2
cup brown sugar, firmly packed
1
1
⁄
2
cups (180g) carrot pulp
1
⁄
2
cup (125ml) oil
2 eggs, lightly beaten
1
⁄
4
cup (55g) sour cream
1. Grease and line an 11cm x 21cm
(4 in x 8 in) loaf pan. Sift flour and baking
powder into a large mixing bowl, add
nutmeg, cinnamon, cardamom, peanuts,
golden raisins, brown sugar and carrot
pulp, stir to combine. Mix eggs, oil and
sour cream together. Add to dry
ingredients. Beat with electric mixer
using medium speed until all ingredients
are well blended. Pour into the greased
loaf pan.
2. Bake at 350˚F (180°C) for 1 hour or until
tea loaf is cooked when tested with a
skewer. Remove from oven, let stand in
loaf pan for 5 minutes before inverting
onto a wire rack.
34
FAMILY MEAT LOAF
Serves 6-8
1 lb (500g) lean ground beef
1 lb (500g) bulk sausage
2 onions, finely chopped
1
⁄
2
cup (60g) carrot pulp, strained
1
⁄
2
cup (80g) potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
1
⁄
2
cup (125ml) evaporated milk
1
⁄
2
cup (125ml) beef stock
Freshly ground black pepper
2 tablespoons (30ml) slivered almonds
TOMATO GLAZE
1
⁄
2
cup (125ml) beef stock
4 tablespoons (60ml) tomato sauce
1 teaspoon instant coffee powder
3 tablespoons (45ml) Worcestershire sauce
1
1
⁄
2
tablespoons (20ml) vinegar
1
1
⁄
2
tablespoons (20ml) lemon juice
3 tablespoons brown sugar
1
⁄
4
cup (60g) butter
1. Place ground beef, sausage, 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 4 in x 8 in (11cm x 21cm)
loaf pan.
Pour glaze over meatloaf, sprinkle with
almonds and bake, basting often with
glaze, for 60 minutes or until meat
thermometer registers 165˚F (74˚C).
2. To make glaze, place stock, tomato
sauce, coffee powder, Worcestershire
sauce, vinegar, lemon juice, sugar and
butter in a saucepan and bring to a
boil over a medium heat. Reduce heat
and simmer, stirring frequently, for
8-10 minutes or until glaze reduces and
thickens slightly.
35
RECIPES – FIBER FAVORITES cont’d
RECIPES – FIBER FAVORITES cont’d
