Recipes (continued)
17
Carrot and Pineapple Cake
Serves:10-12
2cupsplainflour
2teaspoonsbakingpowder
1 teaspoon ground cinnamon
½teaspoonmixedspice
4 eggs
1 ½ cups sunflower oil
1 cup caster sugar
½ cup brown sugar
1 cup carrot pulp
½ cup pineapple pulp
½ cup walnuts, chopped
Icing:
250gbutter,softened
250gcreamcheese,softened
5 cups icing sugar
1.Preheatovento180°C.Greaseandlinea
23cmspringformcakepanwithbaking
paper.
2.Inalargebowlcombineflour,baking
powder,cinnamonandmixedspice.
3.Addeggs,oil,sugarsandfruitpulp.Stirto
combine. Gently fold through walnuts.
4.Pourintopreparedpanandbakefor50-60
minutes until cooked. Remove from pan
and allow to cool on a wire rack.
5. To make the icing, place butter and cream
cheeseinthebowlofanelectricmixer.
Beat until light and fluffy. Gradually add
icing sugar to the butter. Continue to beat
until light and all ingredients are well
combined. Cover top and sides of cooled
cake with icing. Serve.
Kale and Italian Sausage Tart
Spinach can be used instead of kale, if
desired.
Makes: 1 Tart
1 sheet premade short crust pastry
1 tablespoon olive oil
20gbutter
2onions,chopped
2clovesgarlic,crushed
500gItaliansausages,roughlychopped
1 ½ cups kale pulp
¼ cup white wine
3eggs
½ cup fresh ricotta
Salt and freshly ground black pepper, to taste
1.Preheatovento180°C.Greasea20cm
round tart pan.
2.Rollpastryoutintoa23cmcircleand
gently place in tart tin. Cover with baking
paper and fill with uncooked rice. Bake
for10minutes(BlindBaking).Remove
baking paper and rice. Cook for a further
10minutesoruntilbaseisgolden.
3.Placeoilandbutterinalargefrypanover
medium heat. Add onion and garlic cooking
for3-4minutesoruntiltender.Remove
from pan.
4.Addsausagetothepanandcookfor2-3
minutes or until golden. Add kale and
onionmixturetothepan.Pourinwhite
wine and allow to reduce by half. Season
to taste with salt and pepper. Set aside to
cool.
PULP RECIPES
Don’tthrowawaythejuicerpulp.TheTest
Kitchen has some great recipes that will
ensureyouutilizetheentirefruit/vegetable!