Breville Juice Fountain Plus Manual página 19

BR8085 JE95XL_Book_AMEND 28/8/07 1:47 PM
Fiber favorites
continued
Berry and white
6
chocolate mousse
8oz (200g) white chocolate
1 cup strawberry pulp
1 cup raspberry pulp
3 teaspoons gelatine dissolved in 3
tablespoons hot water
3 egg yolks
1
1 ⁄ cup carton thickened cream
4
1
⁄ cup icing sugar
4
2 tablespoons Grand Marnier
1. Melt chocolate over hot water, cool, being careful
not to let it set. Combine strawberry pulp and
raspberry pulp, set aside. Combine chocolate,
gelatine mixture and egg yolks, whisk until pale
and glossy. Beat cream until soft peaks form, fold
through chocolate mixture with berry pulp and
Grand Marnier. Pour into a wetted 5 cup capacity
mould. Refrigerate several hours or overnight.
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Page 36
Carrot cake
16
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 sultanas
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
1. Grease and line a 10 inch x 6 inch (25cm x 15cm)
loaf pan. Sift flour and baking powder into a large
mixing bowl, add nutmeg, cinnamon, cardamom,
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.
2. Bake at 350°F (175°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.
1. Place beef, sausage mince, onions, carrot pulp,
Family meat loaf
4-6
potato pulp, curry powder, cumin, parsley, egg,
1lb (500g) lean beef mince
evaporated milk, stock and black pepper in a
1lb (500g) sausage mince
bowl, mix to combine. Press mixture into a lightly
2 onions, finely chopped
greased 4 inch x 8 inch (11cm x 21cm) loaf pan.
1
⁄ cup carrot pulp, strained
2
Pour glaze over meatloaf, sprinkle with almonds
1
⁄ cup potato pulp, strained
2
and bake, basting often with glaze, for 40 minutes.
2 teaspoons curry powder
2. To make glaze, place stock, tomato sauce, coffee
1 teaspoon ground cumin
powder, Worcestershire sauce, vinegar, lemon
1 tablespoon chopped fresh parsley
juice, sugar and butter in a saucepan and bring to
1 egg, lightly beaten
the boil over a medium heat. Reduce heat and
1
⁄ cup evaporated milk
2
simmer, stirring frequently, for 8-10 minutes or
1
⁄ cup beef stock
2
until glaze reduces and 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
37