Breville JE95XL Instructions For Use And Recipe Book page 18

RECIPES - FIBER FAVORITES cont'd
CARROT CAKE
1 3 ⁄ cups plain flour
4
2 teaspoons baking powder
1 ⁄ teaspoon nutmeg
2
1 ⁄ teaspoon cinnamon
2
1 ⁄ teaspoon cardamom
2
1 ⁄ cup peanuts, chopped
2
1
⁄ cup raisins
2
1 ⁄ cup brown sugar, firmly packed
2
1
1 ⁄ cups carrot pulp
2
1 ⁄ cup oil
2
2 eggs, lightly beaten
1
⁄ cup sour cream
4
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1. Grease and line a 10" x 6" (25cm x 15cm)
loaf pan. Sift flour and baking powder
into a large mixing bowl, add nutmeg,
cinnamon, cardamom, peanuts, raisins,
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.
2. Bake at 350°F (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.
RECIPES - FIBER FAVORITES cont'd
FAMILY MEAT LOAF
Serves 6-8
1.1 lb (500g) lean ground beef
1.1 lb (500g) ground sausage
2 onions, finely chopped
1 ⁄ cup carrot pulp, strained
2
1 ⁄ cup potato pulp, strained
2
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
1 ⁄ cup evaporated milk
2
1
⁄ cup beef stock
2
freshly ground black pepper
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
4 oz (120g) butter
1. 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 4" x 8" (11cm x 21cm) loaf pan.
Pour glaze over meatloaf, sprinkle with
almonds and bake at 350°F (180°C),
basting often with glaze, for 40 minutes.
2. 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 heat and
simmer, stirring frequently, for 8-10
minutes or until glaze reduces and
thickens slightly.
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