Catler JE 8011 - Manual (Page 42)

R9
RECIPES (USING JUICING EXTRACTOR) – 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
30 g butter, melted
8 Sheets filo pastry
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
250 g 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.
2. Lift pastry into a 25cm flan tin, press over
base and side. Trim pastry edge to about
1.5cm higher than side of tin.
3. Combine leek, pumpkin, carrot, feta cheese,
eggs, egg white, milk, orange rind and pars-
ley.
4. 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 2
extra 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.
2. Add ham bone to pan, stir in beetroot pulp,
potato pulp, carrot pulp, tomato pulp, cab-
bage pulp, reserved juices and water, bacon
and lemon juice.
3. Bring to the boil, reduce heat and simmer for
30–40 minutes.
4. Remove ham bone, discard bone, finely
chop meat and return to the pan.
Serve topped with sour cream.
CARROT, APPLE AND CELERY STRUDELS
Makes 8
30 g butter
1 small onion, finely chopped
4½ cups carrot, apple and celery pulp,
strained (see Recipe-Fresh Starts) for carrot,
apple and celery juice.
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
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 pa-
per, then a damp cloth to prevent drying.
4. Brush 1 sheet of pastry with extra butter, sprin-
kle with Parmesan cheese, top with another
sheet of pastry, brush with butter, sprinkle with
more cheese. Repeat with last sheet of pastry.
5. 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.
6. Place on a greased oven tray and bake at
200 °C for 20–25 minutes or until golden.
RECIPES (USING JUICING EXTRACTOR) – FIBRE FAVOURITES