Gastroback 40138 Design Multi Juicer Digital - Smoothie - Manual (Page 32)

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vegetable and bacon soup
Makes 4 serves:
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 reser-
ved
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
Makes 4 serves:
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 remai-
ning 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
Makes 5 serves:
200 g white chocolate
200 g strawberry pulp
200 g raspberry pulp
3 teaspoons gelatine dissolved in 3 table-
spoons hot water
3 egg yolks
300 ml carton thickened cream
¼ 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, gelatine 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 over-
night.
Carrot cake
Makes 8 serves:
1¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup peanuts, chopped
½ cup sultana
½ cup brown sugar, firmly packed
1½ cups carrot pulp
½ cup oil