Catler JE 8010 - Manual (Page 41)

R16
FIBRE FAVOURITES
Rather than waste the fi bre 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
30g butter, melted
8 Sheets fi lo pastry
1 leek fi nely 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
1. Layer the sheets of pastry, brushing between
each sheet with butter. Lift pastry into a
25cm fl an 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 pars-
ley. 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, fi nely 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 rashers, chopped
1 tablespoon lemon juice
½ 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
the boil, reduce heat and simmer for 30-40
minutes.
2. Remove ham bone, discard bone, fi nely chop
meat and return to the pan.
Serve topped with sour cream.
CARROT, APPLE AND CELERY STRUDELS
Makes 8
30g butter
1 small onion, fi nely chopped
4 ½ cups carrot, apple and celery pulp, strained
(see Recipe-Fresh Starts on page R3)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets fi lo pastry
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 fi lo sheets in half, place 3 sheets on
bench, cover remaining pastry with grea-
seproof 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 but-
ter, 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 200°C for 20 25 minutes or until
golden.
FIBRE FAVOURITES