Gastroback 40119 Gebrauchsanweisung Seite 55

Fibre favourites
Family meat loaf
Serves 4-6
500g lean beef mince
500g 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
11/2 tablespoons vinegar
11/2 tablespoons lemon juice
3 tablespoons brown sugar
1/4 cup butter
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 11cm x 21cm loaf pan. Pour glaze
over meat loaf, sprinkle with almonds and
bake, basting often with glaze, for 40 minutes.
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 glaze reduces and thickens slightly.
Carrot, apple and celery strudels
Serves 8:
30g butter
1 small onion, finely chopped
41/2 cups carrot, apple and celery
pulp, strained
(see juice recipe on page R3)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60g butter, melted extra
1 cup grated fresh Parmesan cheese
Melt butter in a saucepan, add onion, cook for
2-3 minutes, or until soft, seasoning to taste.
Combine onion, carrot, apple and celery pulp,
cottage cheese, mint and egg in a bowl. Mix
well. Cut filo sheets in half, place 3 sheets on
bench, cover remaining pastry with greaseproof
paper, then a damp cloth to prevent drying. Brush
1 sheet of pastry with extra butter, sprinkle with
Parmesan cheese, top with another sheet of pastry,
brush with butter, sprinkle with more cheese.
Repeat with last sheet of pastry. Place tablespoons
of carrot mixture on one end of pastry, fold in
sides and roll up like a swiss roll. Repeat with
remaining pastry and pulp mixture. Place on a
greased oven tray and bake at 200°C for
20-25 minutes or until golden.
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