Gastroback 40118 Easy Juicer Manuel d'utilisateur télécharger pdf (Page 24)

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 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

1/4 cup milk

2 eggs, separated

1/4 cup polenta (corn meal)

1/4 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

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.

Berry and white chocolate mousse

Serves 6

200g white chocolate

200g strawberry pulp

200g raspberry pulp

3 teaspoons gelatin dissolved in

3 tablespoons hot water

3 egg yolks

300ml carton thickened cream

1/4 cup icing sugar

2 tablespoons Grand Marnier

Melt chocolate over hot water, cool, being careful

not to let it set. Combine strawberry pulp and

raspberry pulp, set aside. Combine chocolate,

gelatin mixture and egg yolks, whisk until pale

and glossy. Beat cream 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.

1 2 ... 19 20 21 22 23 24 25 26 27 28

Commentaires sur ces manuels

Pas de commentaire

Gastroback 40118 Easy Juicer Manuel d'utilisateur Page 24

Commentaires sur ces manuels

Produits connexes et manuels pour Extracteurs de jus Gastroback 40118 Easy Juicer