Breville JE95XL Bedienungsanleitung PDF herunterladen (Seite 17)

Rather than waste the fiber from the fruit

and vegetables that have been juiced, the

following recipes have been developed using

the left over pulp.

CARROT, PUMPKIN

AND FETA FLAN

Serves 6

8 sheets filo pastry

2 oz (60g) butter, melted

1 leek finely sliced

1 cup pumpkin pulp

1 cup carrot pulp

8 oz (250g) feta cheese, crumbled

3 eggs

1 egg white

4 fl oz (120ml) milk

2 tablespoons orange rind

3 tablespoons chopped fresh parsley

1. Layer the sheets of pastry, brushing

between each sheet with butter. Lift

pastry into a 25cm flan tin, press over

base and side. Trim pastry edge to about

1.5cm higher than side of tin.

2. Combine leek, pumpkin, carrot, feta

cheese, eggs, egg white, milk, orange

rind and parsley. Pour into pastry case

and bake at 350°F (180°C) for 25-30

minutes or until golden and set.

VEGETABLE AND BACON SOUP

Serves 4

3 teaspoons butter

1 onion, finely chopped

1 ham bone

12 oz (350g) beetroot pulp, strained and

juice reserved

2 oz (60g) potato pulp, strained and

juice reserved

2 oz (60g) carrot pulp, strained and

juice reserved

4 oz (120g) tomato pulp, strained and

juice reserved

2 oz (60g) cabbage pulp, strained and

juice reserved

reserved juices and enough water to

make up 2.1 quart (2 liters)

4 bacon rashers, chopped

1 tablespoon lemon juice

⁄

cup sour cream

1. 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, cabbage pulp,

reserved juices and water, bacon and

lemon juice. Bring to a boil, reduce heat

and simmer for 30-40 minutes.

2. Remove ham bone, discard bone, finely

chop meat and return to the pan.

Serve topped with sour cream.

RECIPES - FIBER FAVORITES

CARROT, APPLE AND

CELERY STRUDELS

Makes 8

1 oz (30g) butter

1 small onion, finely chopped

⁄

cups carrot, apple and celery pulp,

strained (see juice recipe on page 23)

8 oz (250g) cottage cheese

2 tablespoons chopped fresh mint

1 egg, beaten

12 sheets filo pastry

2 oz (60g) butter, melted extra

1 cup grated fresh Parmesan cheese

1. 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.

2. 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.

3. 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 400°F (200°C) for 20-25 minutes or

until golden.

PARSNIP, HERB AND

POLENTA HOT CAKES

Serves 6

2 cups parsnip pulp, strained

2 fl oz (60ml) cup milk

2 eggs, separated

⁄

cup polenta (corn meal)

⁄

cup self-raising flour

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon Cajun seasoning

1 small red pepper, finely chopped

1 tablespoon oil

1. Combine parsnip pulp, milk, egg yolks,

self-raising flour, polenta, thyme,

rosemary, Cajun seasoning and red

pepper 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.

RECIPES - FIBER FAVORITES cont’d

1 2 ... 12 13 14 15 16 17 18 19 20 21 22 ... 37 38

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