Filter
Top Products
R14
R15
Fibre favourites continued Fibre favourites continued
Berry and white chocolate mousse
Makes 5 serves
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in 3 teaspoons hot
water
3 egg yolks
300ml carton thickened cream
¼ cup icing sugar
2 tablespoons Grand Marnier
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.
In a separate bowl, beat cream and icing
sugar together 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.
1.
2.
3.
4.
Carrot Cake
Makes 8 serves
1¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup peanuts, chopped
½ cup sultanas
½ cup brown sugar, firmly packed
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream
Grease and line a 25cmx15cm 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.
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.
1.
2.
Family meat loaf
Makes 4 serves
500g lean beef mince
500g sausage mince
2 onions, fined chopped
½ cup carrot pulp, strained
½ cup potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
½ cup evaporated milk
½ cup beef stock
Freshly ground black pepper
2 tablespoons slivered almonds
TOMATO GLAZE
½ cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
1½ tablespoons vinegar
1½ tablespoons lemon juice
3 tablespoons brown sugar
¼ cup butter
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 11cmx21cm loaf pan. Press
almonds into top of mixture to make a pattern.
Make tomato glaze and pour over meatloaf and
bake, basting often with gaze for 40 minutes.
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 hat and simmer, stirring frequently,
for 8-10 minutes or until glaze reduces and
thickens slightly.
1.
2.
3.