Gastroback DESIGN MULTI JUICER Bedienungsanleitung Seite 54

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
½ 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:
30 g butter
1 small onion, finely chopped
4½ cups carrot, apple and celery pulp,
strained
250 g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60 g 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 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
½ cup icing sugar
2 tablespoons Grand Marnier
Melt chocolate over hot water, cool, being
careful not to let it set. Combine straw-
berry 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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