Breville JUICE FOUNTAIN ELITE Manual page 22

BR9007 800JEXL Book USA_CAN.qxp 11/10/07
PARSNIP, HERB AND POLENTA HOT CAKES
Serves 6
2 cups parsnip, strained
1 ⁄ cup milk
4
2 eggs, separated
1 ⁄ cup polenta (corn meal)
4
1 ⁄ cup self-raising flour
4
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red pepper, finely chopped
1 tablespoon oil
1. Combine parsnip pulp, milk, egg yolks, self-
raising flour, polenta, thyme, rosemary, Cajun
seasoning and red pepper in a large mixing
bowl. Beat egg whites until soft peaks form,
fold into parsnip mixture.
2. Heat oil in a large frying pan, drop spoonfuls
of mixture into pan. Cook for about 1 minute
on each side or until golden.
Serve immediately.
42
RECIPES – FIBER FAVOURITES
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9:15 AM Page 42
BERRY AND WHITE CHOCOLATE MOUSSE CARROT CAKE
Serves 6 1 3 ⁄ cups plain flour
4
7oz (200g) white chocolate
2 teaspoons baking powder
7oz (200g) strawberry pulp
1 ⁄ teaspoon nutmeg
2
7oz (200g) raspberry pulp
1 ⁄ teaspoon cinnamon
2
3 teaspoons gelatine dissolved in 3 tablespoons
1 ⁄ teaspoon cardamom
2
hot water
1 ⁄ cup peanuts, chopped
2
3 egg yolks
1
⁄ cup raisins
2
10fl oz (300ml) carton thickened cream
1 ⁄ cup brown sugar, firmly packed
2
1 ⁄ cup icing sugar
4
1 1 ⁄ cups carrot pulp
2
2 tablespoons Grand Marnier
2 eggs, lightly beaten
1. Melt chocolate over hot water, cool, being
1 ⁄ cup oil
2
careful not to let it set.
1 ⁄ cup sour cream
4
2. Combine strawberry pulp and raspberry pulp,
1. Grease and line a 10" x 6" (25cm x 15cm) loaf
set aside.
pan. Sift flour and baking powder into a large
3. Combine chocolate, gelatine mixture and egg
mixing bowl, add nutmeg, cinnamon,
yolks, whisk until pale and glossy.
cardamom, peanuts, raisins, brown sugar and
carrot pulp, stir to combine. Add eggs, oil and
4. Beat cream until soft peaks form, fold
sour cream. Beat with electric mixer using
through chocolate mixture with berry pulp
medium speed until all ingredients are well
and Grand Marnier.
blended. Pour into loaf pan.
5. Pour into a wetted 5 cup capacity mould.
2. Bake at 350°F (180°C) for 1 hour or until cake
Refrigerate several hours or overnight.
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 1. Preheat oven to 350°F (180°C). Place beef,
sausage mince, onions, carrot pulp, potato
Serve 6-8
1lb (500g) lean ground beef pulp, curry powder, cumin, parsley, egg,
evaporate milk, stock and black pepper in a
1lb (500g) ground sausage
bowl, mix to combine. Press mixture into a
2 onions, finely chopped
lightly greased 4" x 8" (11cm x 21cm) loaf
1 ⁄ cup carrot pulp, strained
2 pan. Pour glaze over meatloaf, sprinkle with
1 ⁄ cup potato pulp, strained almonds and bake at 350°F (180°C), basting
2
often with glaze, for 40 minutes.
2 teaspoons curry powder
1 teaspoon ground cumin 2. To make glaze, place stock, tomato sauce,
coffee powder, Worcestershire sauce, vinegar,
1 tablespoon chopped fresh parsley
lemon juice, sugar and butter in a saucepan
1 egg, lightly beaten
and bring to the boil over a medium heat.
1 ⁄ cup evaporated milk
2
Reduce heat and simmer, stirring frequently,
1 ⁄ cup beef stock
for 8-10 minutes or until glaze reduces and
2
Freshly ground black pepper thickens slightly.
2 tablespoons slivered almonds.
TOMATO GLAZE
1 ⁄ cup beef stock
2
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
1 1 ⁄ tablespoons vinegar
2
1 1 ⁄ tablespoons lemon juice
2
3 tablespoons brown sugar
1 ⁄ cup butter
4
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RECIPES – FIBER FAVOURITES