Gastroback 40128 Bedienungsanleitung Seite 51

Liquid lunches
Mango, rockmelon and orange yogurt drink
Serves 4:
1 mango, halved, peeled and seeded
1/2 small rockmelon, peeled, seeded and
cut into two equal portions
5 oranges, peeled
3 tablespoons natural yogurt
Process mango, rockmelon and oranges through the Design
Multi Juicer Digital. Pour into a large bowl whisk in yogurt.
Serve immediately.
Fresh vegetable soup with noodles
Serves 4:
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and seeded
1 tablespoon butter
1 tablespoon wholemeal flour
375ml vegetable stock
425g canned baked beans
1 package 2 minute noodles
Freshly ground black pepper
Process tomato, onion, carrots and green pepper through the
Design Multi Juicer Digital. Melt butter in a large saucepan
over a medium heat. Stir in flour, cook for one minute, stirring
constantly. Stir in the extracted juice, vegetable stock and
baked beans. Bring to the boil, then reduce heat and allow to
simmer for 10 minutes. Add noodles, cook for 2 minutes or
until noodles are tender. Pour into 4 soup bowls, sprinkle with
black pepper to taste and serve immediately.
Gazpacho
Serves 4:
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red capsicum, base removed and seeded
1 lebanese cucumber
2 tablespoons red wine vinegar
freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
Process tomatoes, parsley, garlic, onion, carrots, celery, red
capsicum and cucumber through the Design Multi Juicer
Digital. Stir in vinegar and black pepper. Arrange ice in four
soup bowls. Pour in extracted juice, sprinkle with basil and
serve immediately.
Pasta with provencal style sauce
Serves 4:
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeded
1 tablespoon tomato paste
1/2 cup red wine
2 teaspoons dried oregano
500g cooked pasta
3 tablespoons grated Parmesan cheese
Process tomatoes, parsley, celery, garlic, onion and red capsi-
cum. Blend tomato paste with red wine, stir in the extracted
juice. Pour into a saucepan and cook over medium heat for
3-4 minutes. Add pasta and toss to coat pasta well. Divide
mixture between 4 serving bowls. Sprinkle with oregano and
Parmesan cheese. Serve immediately.
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