4.1
Owner's of the Breville Juicer BJE200XL gave it a score of 4.1 out of 5. Here's how the scores stacked up:
R15
Family meat loaf
1lb lean beef mince
1lb 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
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 loaf pan. Pour glaze over meatloaf,
sprinkle with almonds and bake, 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 glaz
e reduces and thickens slightly.
4-6
Fiber favorites continued
Berry and white
chocolate mousse
.9 cups white chocolate
.9 cups strawberry pulp
.9 cups raspberry pulp
3 teaspoons gelatine dissolved in
3 tablespoons hot water
3 egg yolks
1
1
⁄
4
cups carton thickened cream
1
⁄
4
cup icing sugar
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,
gelatin 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.
Carrot 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
1
⁄
2
cup oil
2 eggs, lightly beaten
1
⁄
4
cup sour cream
1. Grease and line a 10 x 6 loaf pan. Mix 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 360°F for 1 hour or until cake is done
when tested with a toothpick. Remove from oven,
stand in cake pan for 5 minutes before removing
onto a wire cake rack.
166
R14
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