Breville BJE820 Bedienungsanleitung PDF herunterladen (Seite 47)

46

PAge heAder.....

FIBRE FAVOURITES

CARROT, APPLE AND

CELERY STRUDELS

Makes 8 serves

INGREDIENTS

30g butter

1 small onion, ﬁnely chopped

4½ cups carrot, apple and celery pulp, strained

(see juice recipe on page 37)

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

METHOD

1. Melt butter in a saucepan, add onion,

cook for 2-3 minutes, or until soft,

seasoning to taste.

2. Combine onion, carrot, apple and celery

pulp, cottage cheese, mint and egg in a

bowl. Mix well.

3. 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.

4. 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.

PARSNIP, HERB AND POLENTA

HOT CAKES

Makes 6 serves

INGREDIENTS

2 cups parsnip pulp, strained

¼ cup milk

2 eggs, separated

¼ cup polenta (corn meal)

¼ cup self-raising ﬂour

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon cajun seasoning

1 small red capsicum, ﬁnely chopped

1 tablespoon oil

METHOD

1. Combine parsnip pulp, milk, egg yolks,

self-raising ﬂour, polenta, thyme,

rosemary, cajun seasoning and red

capsicum 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.

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