RECIPES - FIBRE FAVOURITES
CARROTCAKE
1¼ cups plain flour
2 teaspoons baking powder
¼teaspoon nutmeg
¼teaspoon cinnamon
¼teaspoon cardamom
¼cup peanuts, chopped
¼cup sultanas
¼cup brown sugar, firmly packed 1¼ cups carrot pulp
¼cup 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.
FAMILYMEAT LOAF
Serves
500g lean beef mince
500g sausage mince
2 onions, finely chopped
¼cup carrot pulp, strained
¼cup potato pulp, strained 2 teaspoons curry powder 1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
¼cup evaporated milk
¼cup beef stock
Freshly ground black pepper
2 tablespoons slivered almonds
TOMATO GLAZE
¼cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
1¼ tablespoons vinegar
1¼ 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
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JE16_New.pmd | 26 | 3/24/2006, 4:17 PM |