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Vegetable and bacon soup
Serves 4:
3 teaspoons butter
1 onion, finely chopped
1 ham bone
350 g beetroot pulp, strained and juice
reserved
50 g potato pulp, strained and juice reserved
50 g carrot pulp, strained and juice reserved
100 g tomato pulp, strained and juice reserved
50 g cabbage pulp, strained and juice
reserved
reserved juices and enough water to make
up 2 litres
4 bacon rasher, chopped
1 tablespoon lemon juice
½ cup sour cream
Melt butter in a large saucepan, cook onion over
a medium heat for 2-3 minutes or until golden.
Add ham bone to pan, stir in beetroot pulp,
potato pulp, carrot pulp, tomato pulp, cabba-
ge pulp, reserved juices and water, bacon and
lemon juice. Bring to the boil, reduce heat and
simmer for 30-40 minutes. Remove ham bone,
discard bone, finely chop meat and return to the
pan. Serve topped with sour cream.
Berry and white chocolate mousse
Serves 6
200 g white chocolate
200 g strawberry pulp
200 g raspberry pulp
3 teaspoons gelatin dissolved in
3 tablespoons hot water
3 egg yolks
300 ml carton thickened cream
¼ cup icing sugar
2 tablespoons Grand Marnier
Melt chocolate over hot water, cool, being care-
ful 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 capaci-
ty mould. Refrigerate several hours or overnight.
Family meat loaf
Serves 4-6
500 g lean beef mince
500 g sausage mince
2 onions, finely chopped
½ cup carrot pulp, strained
½ cup potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
½ cup evaporated milk
½ cup beef stock
Freshly ground black pepper
2 tablespoons slivered almonds
Tomato glaze
½ cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
1½ tablespoons vinegar
1½ tablespoons lemon juice
3 tablespoons brown sugar
¼ 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 light-
ly 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.
