Fibre favourites continued
Berry and white |
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chocolate mousse |
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8oz (200g) white chocolate
1 cup (200g) strawberry pulp
1 cup (200g) raspberry pulp
3 teaspoons gelatine dissolved in 3 tablespoons (45ml) hot water
3 egg yolks
11⁄4 cup (300ml) carton thickened cream
1⁄4 cup icing sugar
2 tablespoons (30ml) 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, gelatine 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
16 
13⁄4 cups (210g) plain 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 sultanas
1⁄2 cup brown sugar, firmly packed
11⁄2 cups carrot pulp
1⁄2 cup (125ml) oil
2 eggs, lightly beaten
1⁄4 cup (55g) 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 
4-6 
1lb (500g) lean beef mince 1lb (500g) sausage mince 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 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 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 11cm x 21cm 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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