Gastroback DESIGN JUICER Bedienungsanleitung Seite 63

CARROT, APPLE AND CELERY STRUDELS
Serves 8:
» 30 g butter
» 1 small onion, finely chopped
» 4½ cups carrot, apple and celery
pulp, strained
(see juice recipe on page 56)
» 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 remaining pastry with greaseproof
paper, then a damp cloth to prevent drying.
Brush 1 sheet of pastry with extra butter, sprin-
kle 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 mix-
ture. Place on a greased oven tray and bake at
200°C for 20-25 minutes or until golden.
CARROT CAKE
Serves 16
» 1¾ cups plain flour
» 2 teaspoons baking powder
» ½ teaspoon nutmeg
» ½ teaspoon cinnamon
» ½ teaspoon cardamom
» ½ cup peanuts, chopped
» ½ cup sultana
» ½ cup brown sugar, firmly packed
» 1½ cups carrot pulp
» ½ cup oil
» 2 eggs, lightly beaten
» ¼ cup sour cream
Grease and line a 25cm x 15cm loaf pan. Sift
flour and baking powder into a large mixing
bowl, add nutmeg, cinnamon, cardamom, pea-
nuts, sultana, brown sugar and carrot pulp, stir
to combine. Add eggs, oil and sour cream. Beat
with electric mixer, using medium speed until all
ingredients are well blended. Pour into loaf pan.
Bake at 180°C for 1 hour or until cake is coo-
ked when tested with a skewer. Remove from
oven, stand in cake pan for 5 minutes before
inverting out onto a wire cake rack.
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