Gastroback 40133 User Manual - Page 24

Beetroot, carrot and orange quencher 8 carrots 2 small beetroot, trimmed ¼ cup fresh mint leaves 4 oranges, peeled Process carrots, beetroot, mint leaves and oranges through the juicer. Serve immediately. Apricot, apple and pear sparkle Makes 4 cups 4 large apricots, halved and seeded 4 small red apples 3 medium pears 250ml sparkling mineral water 1/2 cup crushed ice Process apricots, apples and pears through the juicer. Stir in mineral water and ice. Serve immediately. Fibre favourites Rather than waste the fibre 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 60g butter, melted 1 leek finely sliced 1 cup pumpkin pulp 1 cup carrot pulp 250g feta cheese, crumbled 3 eggs 1 egg white ½ cup milk 2 tablespoons orange rind 3 tablespoons chopped fresh parsley Layer the sheets of pastry, brushing between each sheet with butter. Lift pastry into a 25 cm flan tin, press over base and side. Trim pastry edge to about 1.5cm higher than side of tin. Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange 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 350g beetroot pulp, strained and juice reserved 50g potato pulp, strained and juice reserved 50g carrot pulp, strained and juice reserved 100g tomato pulp, strained and juice reserved 50g cabbage pulp, strained and juice reserved reserved juices and enough water to make up 2 litres 4 bacon rasher, chopped 1 tablespoon lemon juice 1/2 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: 30g butter 1 small onion, finely chopped 4½ 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 54