Breville BJE820XL Livret D'instructions page 46

RECIPES - USING JUICING ExTRACTOR - FIBRE FAVORITES
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
1 oz butter, melted
8 Sheets filo pastry
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
1/2 lb feta cheese, crumbled
3 eggs
1 egg white
⁄ cup milk
1
2
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
1. Layer the sheets of pastry, brushing
between each sheet with butter.
2. Lift pastry into a 10in flan tin, press
over base and side. Trim pastry edge to
about .5in higher than side of tin.
3. Combine leek, pumpkin, carrot, feta
cheese, eggs, egg white, milk, orange
rind and parsley.
4. Pour into pastry case and bake at
350°F for 25-30 minutes or until golden
and set.
46
VEGETABLE AND BACON SOUP
Serves 4
3 teaspoons butter
1 onion, finely chopped
1 ham bone
12 oz beetroot pulp, strained and juice
reserved
1.5 oz potato pulp, strained and juice
reserved
1.5 oz carrot pulp, strained and juice
reserved
3 oz tomato pulp, strained and juice
reserved
1 oz cabbage pulp, strained and juice
reserved
Reserved juices and enough water to
make 2 extra liters
4 bacon rashers, chopped
1 tablespoon lemon juice
⁄ cup sour cream
1
2
1. Melt butter in a large saucepan, cook
onion over a medium heat for 2-3
minutes or until golden.
2. 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.
3. Bring to the boil, reduce heat and
simmer for 30-40 minutes.
4. Remove ham bone, discard bone, finely
chop meat and return to the pan.
Serve topped with sour cream.