Gastroback 40138 Design Multi Juicer Digital - Smoothie - Manual (Page 33)

2 eggs, lightly beaten
¼ cup sour cream
Grease and line a 25cm x 15cm loaf pan.
Sift flour and baking powder into a large
mixing bowl, add nutmeg, cinnamon, car-
damom, peanuts, sultana, brown sugar and
carrot pulp, stir to combine. Add eggs, oil
and sour cream. Beat with electric mixer,
using medium speed until all ingredients
are well blended. Pour into loaf pan. Bake
at 180°C for 1 hour or until cake is cooked
when tested with a skewer. Remove from
oven, stand in cake pan for 5 minutes before
inverting out onto a wire cake rack.
the following recipes are only for the
use with the Smoothie-attachment.
fresh nectarine Salsa
Makes 5½ cups
500 g nectarines, peeled and stones remo-
ved
½ red capsicum, deseeded and finely chop-
ped
½ small red chilli, deseeded and finely
chopped
3 teaspoons finely chopped fresh ginger
2 tablespoons finely chopped fresh corian-
der leaves
1 teaspoon lemon juice
1 teaspoon sugar
¼ teaspoon ground cumin seed
sea salt to taste
Process nectarines through Smoothie-
Attachment. Pour nectarine mixture into a
bowl, add all remaining ingredients and mix
well. Season to taste with salt. Serve with
Curry and rice or as an accompaniment to
chicken or fish.
tomato, Chilli and pancetta Sauce
Serves 4
125 g sliced pancetta, chopped
1 kg fresh ripe tomatoes, cored and quar-
tered
2 tablespoons olive oil
2 medium onions, diced
4 cloves garlic, finely chopped
½ small green chilli, deseeded and finely
chopped
2 teaspoons sugar
sea salt and freshly ground pepper
Cook pancetta in a heavy based frying pan
until well browned and crisp. Drain on absor-
bent paper and set aside. Process tomatoes
through juicer using Smoothie-Attachment.
Heat oil in a large saucepan, add onions,
garlic and chilli and fry over a low heat for
about 10 minutes. Add tomatoes and sugar
and bring to the boil. Lower heat and simmer
without a lid for about 35 minutes or until
sauce is thickened and tomatoes are cooked.
Season to taste with salt and pepper. Stir
through pancetta and serve over hot cooked
pasta.
italian fennel and Bean Soup
Serves 6
2 chorizo sausages, sliced
1½ kg fresh ripe tomatoes, cored and quar-
tered
¼ cup olive oil
2 large onions, diced
4 cloves garlic, finely chopped
1 small bulb fresh fennel, sliced and chop-
ped
2 sticks celery, diced
2 large carrots, diced
1 tablespoon finely chopped fresh rosemary
leaves
2 cups vegetable stock
1 teaspoon sugar
½ cup small pasta
400 g can borlotti or cannelloni beans, drai-
ned and rinsed
Salt and pepper
½ cup chopped fresh Italian parsley
Cook chorizo in a heavy based frying pan
until well browned and crisp. Drain on absor-
bent paper and set aside. Process tomatoes
using Smoothie-Attachment. Heat oil in a
large saucepan, add onions and garlic,
fry over a low heat for about 10 minutes.
Add fennel, celery and carrots and cook
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