Breville Juice Fountain Plus Manual página 18

BR8085 JE95XL_Book_AMEND 28/8/07 1:47 PM
Fiber favorites
Rather than waste the fiber from the fruit
and vegetables that have been juiced, the following
recipes have been developed using the left over pulp.
Carrot, pumpkin
6
and feta flan
8 sheets filo pastry
1
1 ⁄ cups butter, melted
4
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
8oz feta cheese, crumbled
3 eggs
1 egg white
1
⁄ cup milk
2
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
1. Layer the sheets of pastry, brushing between
each sheet with butter. Lift pastry into a 10 inches
(25cm) flan tin, press over base and side. Trim
pastry edge to about 1.5cm higher than side
of tin.
2. Combine leek, pumpkin, carrot, feta cheese,
eggs, egg white, milk, orange rind and parsley.
Pour into pastry case and bake at 350°F (170°C)
for 25-30 minutes or until golden and set.
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Page 34
Vegetable and
4
bacon soup
1 tablespoon butter
1 onion, finely chopped
1 ham bone
3 cups beet pulp, strained and
juice reserved
1
⁄ cup potato pulp, strained and
2
juice reserved
1
⁄ cup carrot pulp, strained and juice reserved
2
1 cup tomato pulp, strained and
juice reserved
1
⁄ cup cabbage pulp, strained and juice reserved
2
reserved juices and enough water to
make up 2 liters (2 quarts)
4 bacon strips, chopped
1 tablespoon lemon juice
1
⁄ cup sour cream
2
1. 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 beet 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.
2. Remove ham bone, discard bone, finely chop meat
and return to the pan.
Serve topped with sour cream.
Carrot, apple and Parsnip, herb and
8
celery strudels polenta hot cakes
2 tablespoons butter 2 cups parsnip pulp, strained
1
1 small onion, finely chopped ⁄ cup milk
4
1
4 ⁄ cups carrot, apple and celery 2 eggs, separated
2
1
pulp, strained ⁄ cup polenta (corn meal)
4
1
(see juice recipe on page 25) ⁄ cup self-raising flour
4
1 cup cottage cheese 1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh mint 1 teaspoon chopped fresh rosemary
1 egg, beaten 1 teaspoon cajun seasoning
12 sheets filo pastry 1 small red bell pepper, finely chopped
1
⁄ cup butter, melted extra 1 tablespoon oil
4
1 cup grated fresh Parmesan cheese
1. Combine parsnip pulp, milk, egg yolks, self-raising
1. Melt butter in a saucepan, add onion, cook for flour, polenta, thyme, rosemary, cajun seasoning
2-3 minutes, or until soft, seasoning to taste. and red bell pepper in a large mixing bowl. Beat
Combine onion, carrot, apple and celery pulp, egg whites until soft peaks form, fold into
cottage cheese, mint and egg in a bowl. Mix well. parsnip mixture.
2. Cut filo sheets in half, place 3 sheets on bench, 2. Heat oil in a large frying pan, drop spoonfuls of
cover remaining pastry with greaseproof paper, mixture into pan. Cook for about 1 minute on each
then a damp cloth to prevent drying. Brush side or until golden.
1 sheet of pastry with extra butter, sprinkle with
Serve immediately.
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
for 20-25 minutes or until golden.
6
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