Gastroback 40133 Design Juicer Advanced Pro - Manual (Page 25)

55
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 remain-
ing 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
Serves 6:
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatin dissolved in 3 table-
spoons
hot water
3 egg yolks
300ml 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, gelatin 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 overnight.
Carrot cake
Serves 16:
1 3 /
4
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
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.