Jettys Journal - August 2017
Ingredients 500g extra lean beef mince 1 cup fresh wholemeal breadcrumbs 1 small brown onion, grated 1 carrot, peeled, coarsely grated 2 tablespoons tomato sauce 2 tablespoons flat-leaf parsley leaves, chopped 1 egg, lightly beaten 1/4 cup barbecue sauce
Method Preheat oven to 180°C. Line a baking tray with baking paper. Place mince, breadcrumbs, onion, carrot, tomato sauce, parsley and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined. Shape mince into a 10cm x 18cm rectangle. Place on prepared tray. Bake for 25 to 30 minutes or until firm to touch. Remove from oven. Drain excess fat. Spoon barbecue sauce over top of meatloaf. Return to oven and cook for a further 10 minutes or until top is glazed. Stand on tray for 5 minutes. Slice and serve.
Refined sugar-free chocolate chip cookies Ingredients 125g unsalted butter, melted 60ml (1/4 cup) light agave nectar 1 egg 1 teaspoon vanilla extract 225g (1 1/2 cups) plain flour 1 teaspoon cornflour 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 75g sugar-free chocolate, coarsely chopped
Method Combine the butter, agave nectar, egg and vanilla extract in a large bowl. Sift in the flour, cornflour, baking powder and cinnamon. Stir until a soft dough forms. Stir in the chocolate. Cover with cling wrap and refrigerate for 30 minutes. Preheat oven to 180C / 160C fan-forced. Line two baking trays with baking paper. Roll tea- spoonfuls of cookie dough and place on the prepared trays. Flatten each with a fork. Bake for 10-12 minutes or until golden on the edges. Transfer to a wire rack to cool completely.
August 2017 | Volume 14 | Issue 8
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