Catler JE 8010 - Manual (Page 42)

R17
PARSNIP, HERB AND POLENTA HOT CAKES
Serves 6
2 cups parsnip, strained
1/4 cup milk
2 eggs, separated
1/4 cup polenta (corn meal)
1/4 cup self-raising fl our
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red capsicum, fi nely chopped
1 tablespoon oil
1. Combine parsnip pulp, milk, egg yolks,
selfraising fl our, polenta, thyme, rosemary,
Cajun seasoning and red capsicum in a large
mixing bowl. Beat egg whites until soft peaks
form, fold into parsnip mixture.
2. 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.
BERRY AND WHITE CHOCOLATE MOUSSE
Serves 6
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in 3 table-
spoons hot water
3 egg yolks
300ml 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, gelatine mixture and egg yolks,
whisk until pale and glossy. Beat cream and
icing sugar together 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
Serves 16
1 ¾ cups plain fl our
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup peanuts, chopped
½ cup sultanas
½ cup brown sugar, fi rmly packed
1 ½ cups carrot pulp
2 eggs, lightly beaten
½ cup oil
1/4 cup sour cream
1. Grease and line a 25cm x 15cm loaf pan. Sift
fl our, nutmeg, cinnamon, cardamom and
baking powder 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.
2. 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.
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