Breville Juice Fountain Classic Mode D'emploi page 18

Fibre favourites
Carrot, pumpkin
6
and feta flan
8 sheets filo pastry
4 tablespoons (60g) butter, melted
1 leek finely sliced
1 cup (160g) pumpkin pulp
1 cup carrot pulp
80oz (250g) feta cheese, crumbled
3 eggs
1 egg white
1
⁄ cup (125ml) milk
2
2 tablespoons (30ml) orange rind
3 tablespoons (45ml) chopped fresh parsley
1. 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.
2. 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.
34
Vegetable and
4
bacon soup
1 tablespoon (15g) butter
1 onion, finely chopped
1 ham bone
3 cups (350g) beet pulp, strained and
juice reserved
1
⁄ cup (50g) potato pulp, strained and juice reserved
3
1 ⁄ cup (50g) carrot pulp, strained and juice reserved
2
1 cup (100g) tomato pulp, strained
and juice reserved
1
⁄ cup (50g) cabbage pulp, strained
2
and juice reserved
reserved juices and enough water to
make up 2 litres (2 quarts)
4 bacon rashers, chopped
1 tablespoon (15ml) lemon juice
1
⁄ cup (110g) 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 for30-40 minutes.
2. Remove ham bone, discard bone, finely chop meat
and return to the pan.
Serve topped with sour cream.
Carrot, apple and
8
celery strudels
2 tablespoons (30g) butter
1 small onion, finely chopped
1
4 ⁄ cups (500g) carrot, apple and celery
2
pulp, strained
(see juice recipe on page R3)
1 cup (250g) cottage cheese
2 tablespoons (30ml) chopped fresh mint
1 egg, beaten
12 sheets filo pastry
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 200°C
for 20-25 minutes or until golden.
Parsnip, herb and
6
polenta hot cakes
2 cups (240g) parsnip pulp, strained
1
⁄ cup (60ml)milk
4
2 eggs, separated
1
⁄ cup (40g)polenta (corn meal)
4
1
⁄ cup self-raising flour
4
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red capsicum, finely chopped
1 tablespoon (15ml) oil
1. 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.
2. 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.
35