Gastroback 40133 Design Juicer Advanced Pro - 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 immedi-
ately.
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 follow-
ing 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
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