Breville JUICE FOUNTAIN ELITE Manual De Instrucciones página 20

PEACH AND MINT JULEP
Serves 4
6 peaches, halved and seeded
1 ⁄ cup fresh mint leaves
2
2 tablespoons Crème de Menthe
2 teaspoons sugar
1 ⁄ cup crushed ice
2
16fl oz (500ml) mineral water
1. Process peaches and mint leaves through the
800 Class Juicer.
2. Stir in Crème de Menthe and sugar.
3. Scoop ice into 4 glasses, pour over peach
mixture, mix well to combine.
Serve immediately.
38
RECIPES – SPIRITED JUICES
RECIPES – FIBER FAVOURITES
Rather than waste the fiber from the fruit and VEGETABLE AND BACON SOUP
vegetables that have been juiced, the following
Serves 4
3 teaspoons butter
recipes have been developed using the left-
over pulp.
1 onion, finely chopped
1 ham bone
CARROT, PUMPKIN AND FETA FLAN
12oz (350g) beet pulp, strained and juice reserved
Serves 6
2oz (60g) potato pulp, strained and juice reserved
8 Sheets filo pastry
2oz (60g) carrot pulp, strained and juice reserved
2oz (60g) butter, melted
4oz (120g) tomato pulp, strained and juice
1 leek finely sliced
reserved
1 cup pumpkin pulp
2oz (60g) cabbage pulp, strained and juice
1 cup carrot pulp
reserved
8oz (250g) feta cheese, crumbled
Reserved juices and enough water to make up
3 eggs 2.1 quart (2 liters)
1 egg white
4 bacon strips, chopped
1 ⁄ cup milk
1 tablespoon lemon juice
2
2 tablespoons orange rind 1 ⁄ cup sour cream
2
3 tablespoons chopped fresh parsley
1. Melt butter in a large saucepan, cook onion
over a medium heat for 2-3 minutes or until
1. Layer the sheets of pastry, brushing between
golden. Add ham bone to pan, stir in beet
each sheet with butter. Lift pastry into a 10"
pulp, potato pulp, carrot pulp, tomato pulp,
(25cm) flan tin, press over base and side.
cabbage pulp, reserved juices and water,
Trim pastry edge to about 1/2" higher than
bacon and lemon juice. Bring to the boil,
side of tin.
reduce heat and simmer for 30-40 minutes.
2. Combine leek, pumpkin, carrot, feta cheese,
2. Remove ham bone, discard bone, finely chop
eggs, egg white, milk, orange rind and parsley.
meat and return to the pan.
Pour into pastry and bake at 350°F (180°C)
for 25-30 minutes or until golden and set.
Serve topped with sour cream.
CARROT, APPLE AND CELERY STRUDELS
Makes 8
10z (30g) butter
1 small onion, finely chopped
4 1 ⁄ cups carrot, apple and celery pulp, strained
2
(see Recipe-Fresh Starts on page 26)
8oz (250g) cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
2oz (60g) butter, melted extra
1 cup grated fresh Parmesan cheese
1. 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.
2. 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, sprinkle with
Parmesan cheese, top with another sheet of
pastry, brush with butter, sprinkle with more
cheese. Repeat with last sheet of pastry.
3. 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 400°F (200°C) for 20-25 minutes
or until golden.
39
RECIPES – FIBER FAVOURITES