Gastroback DESIGN JUICER Bedienungsanleitung Seite 61

PEAR, RADISH AND CELERY CRUSH
Makes 4 cups:
» 3 medium pears
» 4 radishes, trimmed
» 3 sticks celery
» 1 cup crushed ice
Process pears, radishes and celery through juicer.
Scoop ice into 4 glasses, pour over juice, mix
well to combine. 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
» 60 g butter, melted
» 1 leek finely sliced
» 1 cup pumpkin pulp
» 1 cup carrot pulp
» 250 g feta cheese, crumbled
» 3 eggs
» 1 egg white
» ½ 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 25cm
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.
PARSNIP, HERB AND POLENTA HOT
CAKES
Serves 6:
» 2 cups parsnip pulp, strained
» ¼ cup milk
» 2 eggs, separated
» ¼ cup polenta (corn meal)
» ¼ cup self-raising flour
» 1 teaspoon chopped fresh thyme
» 1 teaspoon chopped fresh rosemary
» 1 teaspoon cajun seasoning
» 1 small red capsicum, finely chopped
» 1 tablespoon oil
Combine parsnip pulp, milk, egg yolks, self-
raising flour, polenta, thyme, rosemary, cajun
seasoning and red capsicum in a large mixing
bowl. Beat egg whites until soft peaks form, fold
into parsnip mixture. Heat oil in a large frying
pan, drop spoonfuls of mixture into pan. Cook
for about 1 minute on each side or until golden.
Serve immediately.
VEGETABLE AND BACON SOUP
Serves 4:
» 3 teaspoons butter
» 1 onion, finely chopped
» 1 ham bone
» 350 g beetroot pulp, strained and
juice reserved
» 50 g potato pulp, strained and juice
reserved
» 50 g carrot pulp, strained and juice reserved
» 100 g tomato pulp, strained and juice
reserved
» 50 g 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, pota-
to pulp, carrot pulp, tomato pulp, cabbage pulp,
reserved juices and water, bacon and lemon
juice. Bring to the boil, reduce heat and simmer
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