Gastroback 40117 User Manual - Page 22

rind and parsley. Pour into pastry case and bake at 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 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, cabbage 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. Carrot, apple and celery strudels Serves 8: 30 g butter 1 small onion, finely chopped 4½ cups carrot, apple and celery pulp, strained 250 g cottage cheese 2 tablespoons chopped fresh mint 1 egg, beaten 12 sheets filo pastry 60 g 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. 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 ½ cup icing sugar 2 tablespoons Grand Marnier Melt chocolate over hot water, cool, being careful not to let it set. Combine strawberry pulp and raspberry pulp, set aside. Combine melted chocolate, gelatin mixture and egg yolks, whisk until pale and glossy. In a separate bowl, beat cream and icing sugar together until soft peaks form, fold through chocolate mixture with berry pulp and Grand Marnier. Pour into a wetted 5 cup capacity mould. Refrigerate several hours or overnight. Carrot cake Serves 16: 1¾ cups plain flour 2 teaspoons baking powder ½ teaspoon nutmeg ½ teaspoon cinnamon ½ teaspoon cardamom 46