R15

Family meat loaf

1lb lean beef mince
1lb sausage mince
2 onions, finely chopped
12cup carrot pulp, strained
12cup potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
12cup evaporated milk
12cup beef stock
Freshly ground black pepper
2 tablespoons slivered almonds
TOMATO GLAZE
12cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
112tablespoons vinegar
112tablespoons lemon juice
3 tablespoons brown sugar
14cup 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 4 x 8 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.

4-6

Fiber favorites continued

Berry and white

chocolate mousse

.9 cups white chocolate
.9 cups strawberry pulp
.9 cups raspberry pulp
3 teaspoons gelatine dissolved in
3 tablespoons hot water
3 egg yolks
114cups carton thickened cream
14cup icing sugar
2 tablespoons Grand Marnier
1. Melt chocolate over hot water, cool, being careful
not to let it set. Combine strawberry pulp and
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 wetted 5 cup capacity
mould. Refrigerate several hours or overnight.

Carrot cake

134cups plain flour
2 teaspoons baking powder
12teaspoon nutmeg
12teaspoon cinnamon
12teaspoon cardamom
12cup peanuts, chopped
12cup sultanas
12cup brown sugar, firmly packed
112cups carrot pulp
12cup oil
2 eggs, lightly beaten
14cup sour cream
1. Grease and line a 10 x 6 loaf pan. Mix 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 360°F for 1 hour or until cake is done
when tested with a toothpick. Remove from oven,
stand in cake pan for 5 minutes before removing
onto a wire cake rack.

166

R14