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R9
PARSNIP, HERB AND POLENTA HOT CAKES
Serves 6
2 cups parsnip, strained
1
⁄
4
cup milk
2 eggs, separated
1
⁄
4
cup self-raising flour
1
⁄
4
cup polenta (corn meal)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red capsicum, finely chopped
1
⁄
4
cup oil
Combine parsnip pulp, milk, egg yolks, self raising
flour, polenta, thyme, rosemary, Cajun seasoning
and red capsicum in a large mixing bowl.
Beat egg whites until soft peaks form, fold into
parsnip mixture.
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.
1.
2.
3.
CARROT CAKE
Makes 1 loaf cake
1
3
⁄
4
cups plain flour
2 teaspoons baking powder
1
⁄
2
teaspoon nutmeg
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon cardamom
1
⁄
2
cup peanuts, chopped
1
⁄
2
cup sultanas
1
⁄
2
cup brown sugar, firmly packed
1
1
⁄
2
cups carrot pulp
2 eggs, lightly beaten
1
⁄
2
cup oil
1
⁄
4
cup sour cream
Grease and line a 25cm x 15cm loaf pan.
Sift flour, baking powder, nutmeg, cinnamon, and
cardamom into a large mixing bowl.
Add 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 and 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 to cool
1.
2.
3.
4.
5.
6.
FAMILY MEAT LOAF
Serve 6-8
500g lean beef mince
500g sausage mince
2 onions, finely chopped
1
⁄
2
cup carrot pulp, strained
1
⁄
2
cup potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
1
⁄
2
cup evaporated milk
1
⁄
2
cup beef stock
Freshly ground black pepper
2 tablespoons slivered almonds.
TOMATO GLAZE
1
⁄
2
cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
1
1
⁄
2
tablespoons vinegar
1
1
⁄
2
tablespoons lemon juice
3 tablespoons brown sugar
1
⁄
4
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 11 x 21cm loaf
pan.
Pour glaze over meatloaf, sprinkle with almonds and
bake, basting often with glaze, 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 heat and simmer, stirring frequently, for 8-10
minutes or until glaze reduces and thickens slightly.
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5.
RECIPES - USING JUICING EXTRACTOR - FIBRE FAVOURITES (continued)
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