Breville JE900 manual Berry and White Chocolate Mousse, Carrot TEA Loaf, Family Meat Loaf

RECIPES – FIBER FAVORITES cont’d

RECIPES – FIBER FAVORITES cont’d

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

11⁄4 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

11⁄2 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

11⁄2 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.

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

11⁄2 tablespoons (20ml) vinegar

11⁄2 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.

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