Breville Antony Worrall Thompson JE15 User Manual page 27

vegetable and bacon soup
Serves 
 teaspoons butter
1 onion, finely chopped
1 ham bone
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice
reserved
50g cabbage pulp, strained and juice reserved
reserved juices and enough water to
make up  litres
 bacon rashers, chopped
1 tablespoon lemon juice
60ml (½ fl oz) sour cream
1 Melt the butter in a large saucepan and
cook the onion over a medium heat for
- minutes or until golden. Add the
ham bone to pan, stir in the beetroot
pulp, potato pulp, carrot pulp, tomato
pulp, cabbage pulp, reserved juices and
water, bacon and lemon juice. Bring to
the boil, reduce heat and simmer for
0-0 minutes.
. Remove and discard the ham bone.
Finely chop the meat and return it to the
pan. Serve topped with sour cream.
carrot cake
15g (6 oz) plain flour
 teaspoons baking powder
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon cardamom
5g (1 oz) peanuts, chopped
0g (1½ oz) sultanas
0g (1½ oz) brown sugar
00ml (10 fl oz) carrot pulp
60ml (½ fl oz) oil
 eggs, lightly beaten
60ml (½ fl oz) sour cream
1 Grease and line a 5cm x 15cm loaf tin.
Sift the flour and baking powder into
a large mixing bowl. Add the nutmeg,
cinnamon, cardamom, peanuts,
sultanas, brown sugar and carrot pulp.
Stir to combine. Add the eggs, oil
and sour cream. Beat with an electric
mixer, using medium speed until all the
ingredients are well blended. Pour into
the loaf tin.
 Bake at 180°C for 1 hour or until the
cake is cooked when tested with a
skewer. Remove from the oven, stand
for 5 minutes before inverting the cake
out onto a wire cake rack.