Breville Juice Fountain Plus Manual página 15

BR8085 JE95XL_Book_AMEND 28/8/07 1:47 PM
Liquid lunches
Fresh vegetable soup
4
with noodles
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green bell pepper, base removed and seeded
1 tablespoon butter
1 tablespoon wholemeal flour
1
1 ⁄ cup vegetable stock
2
15oz (425g) canned baked beans
1 packet instant noodles
Freshly ground black pepper
1. Process tomato, onion, carrots and green pepper
through Juice Fountain.
2. Melt butter in a large saucepan over a
medium heat.
3. Stir in flour, cook for one minute,
stirring constantly.
4. Stir in the extracted juice, vegetable stock and
baked beans.
5. Bring to the boil, then reduce heat and allow to
simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until noodles
are tender.
Pour into 4 soup bowls, sprinkle with black pepper to
taste and serve immediately.
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Page 28
Gazpacho
4
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red bell pepper, base removed and seeded
1 lebanese cucumber
2 tablespoons red wine vinegar
freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
1. Process tomatoes, parsley, garlic, onion, carrots,
celery, red bell pepper and cucumber through
Juice Fountain.
2. Stir in vinegar and black pepper.
3. Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil and
serve immediately.
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Pasta with provencale Mango, cantaloupe and
4
style sauce orange yoghurt drink
4 tomatoes 1 mango, halved, peeled and seeded
1
2 sprigs fresh parsley ⁄ small cantaloupe, peeled, seeded and
2
1 stick celery cut into two equal portions
2 large cloves garlic 5 oranges, peeled
1 small onion, peeled and trimmed 3 tablespoons natural yoghurt
1 red bell pepper, base removed and seeded
1. Process mango, cantaloupe and oranges through
1 tablespoon tomato paste
Juice Fountain.
1
⁄ cup red wine
2
2. Pour into a large bowl whisk in yoghurt.
2 teaspoons dried oregano
Serve immediately.
2 cups cooked pasta
3 tablespoons grated Parmesan cheese
1. Process tomatoes, parsley, celery, garlic, onion
and red bell pepper.
2. Blend tomato paste with red wine, stir in the
extracted juice.
3. Pour into a saucepan and cook over medium heat
for 3-4 minutes.
4. Add pasta and toss to coat pasta well. Divide
mixture between 4 serving bowls.
5. Sprinkle with oregano and Parmesan cheese.
Serve immediately.
4
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