Gastroback 40128 Bedienungsanleitung Seite 54

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 Design
Multi Juicer Digital. 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 following
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
1/2 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
41/2 cups carrot, apple and celery
pulp, strained
(see juice recipe on page 49)
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
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