Recipes.
Carrot Spice Cake
125g butter
3/4 cup raw sugar
2 eggs
1 cup carrot pulp 200ml natural yogurt
1/2 cup milk
1 teaspoon bicarbonate of soda
2 cups wholemeal self raising flour pinch salt
1 teaspoon mixed spice
1/2 teaspoon cinnamon
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing after each addition.
Add all remaining ingredients, mix well until combined.
Pour into a well greased 20cm cake pan. Bake 1 hour or until cooked in a moderate oven.
Icing
70g cream cheese
15g butter
3/4 cup brown sugar
2 teaspoons lemon juice
Mix butter and cheese until well combined. Add sugar and beat until light and fluffy. Mix in lemon juice.
Strawberry Mousse (Any fruit can be used)
200ml strawberry pulp
50ml strawberry juice
400ml whipped cream
1 cup icing sugar
pinch salt
1 tablespoon lemon juice
1 tablespoon vanilla
Combine pulp and juice. Set aside.
Using a Sunbeam Mixmaster, whip the cream until stiff.
Combine the pulp, juice, icing sugar, salt, lemon juice and vanilla, stir well. Fold the mixture through the cream.
Spoon the mousse into parfait glasses or serving bowls and freeze until firm.
Vegetable Patties | Makes approx. 10 patties |
1 cup carrot pulp
300g can kidney beans, pureed
1 onion, chopped
1/4 cup parsley, chopped
1 cup cooked brown rice
1 egg
1 teaspoon salt
1 teaspoon basil
2 tablespoons wholemeal flour
1 cup chopped nuts
4 tablespoons oil
Combine all ingredients, except nuts & oil.
Make heaped tablespoons of mixture, shape into patties and role in chopped nuts.
Heat oil in pan and cook patties until golden brown.
Cucumber Raita | Makes 1 cup |
200ml cucumber pulp
Combine ingredients well.
This is delicious when served with curries or can be used as a dip.
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