Catler JE 8011 - Manual (Page 43)

R10
RECIPES (USING JUICING EXTRACTOR) – FIBRE FAVOURITES
PARSNIP, HERB AND POLENTA HOT
CAKES
Serves 6
2 cups parsnip, strained
¼ cup milk
2 eggs, separated
¼ cup self-raising flour
¼ cup polenta (corn meal)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red capsicum, finely chopped
¼ cup oil
1. Combine parsnip pulp, milk, egg yolks, self
raising flour, polenta, thyme, rosemary, Ca-
jun seasoning and red capsicum in a large
mixing bowl.
2. Beat egg whites until soft peaks form, fold
into parsnip mixture.
3. 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.
CARROT CAKE
Makes 1 loaf cake
1 ¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup peanuts, chopped
½ cup sultanas
½ cup brown sugar, firmly packed
1½ cups carrot pulp
2 eggs, lightly beaten
½ cup oil
¼ cup sour cream
1. Grease and line a 25cm x 15cm loaf pan.
2.
Sift flour, baking powder, nutmeg, cinna-
mon, and cardamom into a large mixing
bowl.
3. Add peanuts, sultanas, brown sugar and car-
rot pulp, stir to combine. Add eggs, oil and
sour cream.
4. Beat with electric mixer using medium
speed until all ingredients are well blended.
5. Pour into loaf pan and bake at 180 °C for
1 hour or until cake is cooked when tested
with a skewer
6. Remove from oven, stand in cake pan for
5 minutes before inverting out onto a wire
cake rack to cool.