Breville JUICE FONTAIN ELITE Mode D'emploi page 22

BR9007 800JEXL Book USA_CAN.qxp 11/10/07 9:15 AM
PARSNIP, HERB AND POLENTA HOT CAKES BERRY AND WHITE CHOCOLATE MOUSSE
Serves 6 Serves 6
2 cups parsnip, strained 7oz (200g) white chocolate
1 ⁄ cup milk 7oz (200g) strawberry pulp
4
2 eggs, separated 7oz (200g) raspberry pulp
1 ⁄ cup polenta (corn meal) 3 teaspoons gelatine dissolved in 3 tablespoons
4
hot water
1 ⁄ cup self-raising flour
4
3 egg yolks
1 teaspoon chopped fresh thyme
10fl oz (300ml) carton thickened cream
1 teaspoon chopped fresh rosemary
1 ⁄ cup icing sugar
1 teaspoon Cajun seasoning 4
2 tablespoons Grand Marnier
1 small red pepper, finely chopped
1 tablespoon oil 1. Melt chocolate over hot water, cool, being
careful not to let it set.
1. Combine parsnip pulp, milk, egg yolks, self-
raising flour, polenta, thyme, rosemary, Cajun 2. Combine strawberry pulp and raspberry pulp,
seasoning and red pepper in a large mixing set aside.
bowl. Beat egg whites until soft peaks form,
3. Combine chocolate, gelatine mixture and egg
fold into parsnip mixture.
yolks, whisk until pale and glossy.
2. Heat oil in a large frying pan, drop spoonfuls
4. Beat cream until soft peaks form, fold
of mixture into pan. Cook for about 1 minute
through chocolate mixture with berry pulp
on each side or until golden.
and Grand Marnier.
Serve immediately.
5. Pour into a wetted 5 cup capacity mould.
Refrigerate several hours or overnight.
42
RECIPES – FIBER FAVOURITES
Page 42
CARROT CAKE
3
1 ⁄ 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
2 eggs, lightly beaten
1 ⁄ cup oil
2
1 ⁄ cup sour cream
4
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.
FAMILY MEAT LOAF 1. Preheat oven to 350°F (180°C). Place beef,
sausage mince, onions, carrot pulp, potato
Serve 6-8
pulp, curry powder, cumin, parsley, egg,
1lb (500g) lean ground beef
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
thickens slightly.
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
1 ⁄ cup butter
4
43
RECIPES – FIBER FAVOURITES