Gastroback 40128 Design Multi Juicer Digital - Manual (Page 29)

Carrot, apple and celery strudels
Serves 8:
30g butter
1 small onion, finely chopped
41/2 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 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 remaining 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 tablespoons
hot water
3 egg yolks
300ml carton thickened cream
1/4 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.
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40128_designmultijuicerdigital_manual_englisch_0309.qxp 11.03.2009 08:37 Seite 29