Gastroback 40128 User Manual - Page 29

Carrot, apple and celery strudels Serves 8: 30g butter 1 small onion, finely chopped 41/2 cups carrot, apple and celery pulp, strained (see juice recipe on page R3) 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 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: 200g white chocolate 200g strawberry pulp 200g raspberry pulp 3 teaspoons gelatin dissolved in 3 tablespoons hot water 3 egg yolks 300ml carton thickened cream 1/4 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. 29