Sparkling Pear And Apricot Cooler - Gastroback DESIGN MULTI JUICER Bedienungsanleitung

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
375 ml vegetable stock
425 g canned baked beans
1 packet 2 Minute Noodles
Freshly ground black pepper
Process tomato, onion, carrots and green
pepper through the »Design Multi Juicer«.
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«. Stir in vin-
egar 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
½ cup red wine
2 teaspoons dried oregano
500g cooked pasta
3 tablespoons grated Parmesan cheese
Process tomatoes, parsley, celery, garlic,
onion and red capsicum. 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.
ICY COOLERS
Sparkling pear and apricot cooler
Makes 4 cups:
4 large apricots, halved and seeded
3 large pears
250 ml mineral water
1 cup crushed ice
Process apricots and pears through the
»Design Multi Juicer«. Scoop ice into 4 tall
glasses. Divide extracted juice between the
glasses. Top with mineral water, stir well to
blend. Serve immediately.
Rockmelon, strawberry and pas-
sion crush
Makes 4 cups:
½ rockmelon, peeled, seeded and divided
into 2 equal portions
250 g strawberries, hulled
pulp of 2 passion fruit
1 cup crushed ice
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