Breville JUICE FONTAIN ELITE Mode D'emploi page 18

BR9007 800JEXL Book USA_CAN.qxp 11/10/07 9:15 AM
BLUEBERRY, BLACKBERRY, STRAWBERRY AND CUCUMBER, CELERY, FENNEL AND
LIME JUICE BEAN SPROUT JUICE
Makes approximately 3 1 ⁄ cups Makes approximately 3 cups
2
1lb (500g) blackberries 1 large cucumber
1lb (500g) blueberries 3 sticks celery
1lb (500g) strawberries, hulled 1 bulb fennel, trimmed
1 lime, peeled 2 cups bean sprouts
1. Process blackberries, blueberries, strawberries 1. Process cucumber, celery, fennel and bean
and lime though the 800 Class Juicer. sprouts through the 800 Class Juicer.
Serve immediately. Serve immediately.
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RECIPES – VITAMIN REPLACERS
Page 34
FROTHY ORANGE JUICE
Serves 4/ Makes 8-10 cups
1 kg oranges, peeled
1. Process oranges through the 800 Class Juicer.
Serve immediately.
(Best to refrigerate oranges before juicing)
RECIPES – LIQUID LUNCH
FRESH VEGETABLE SOUP WITH NOODLES GAZPACHO
Serves 4 Serves 4
1 small tomato 4 medium tomatoes
1 small onion, peeled and trimmed 4 sprigs fresh parsley
2 carrots 1 large clove garlic, peeled
1 green pepper, stem and seeds removed 1 small onion, peeled and trimmed
1 tablespoon butter 2 carrots
1 tablespoon all-purpose flour 2 stalks celery
13fl oz (375ml) vegetable stock 1 red pepper, stem and seeds removed
15oz (425g) canned beans 1 Lebanese cucumber
1 packet 2 Minute Noodles 2 tablespoons red wine vinegar
Freshly ground pepper Freshly ground black pepper
1 cup crushed ice
1. Process tomato, onion, carrots and green
pepper through the 800 Class Juicer.
3 tablespoons chopped fresh basil
2. Melt butter in saucepan over a medium heat. 1. Process tomatoes, parsley, garlic, onion,
carrots, celery, red pepper and cucumber
3. Stir in flour, cook for one minute, stirring
through the 800 Class Juicer.
constantly.
2. Stir in vinegar and black pepper.
4. Stir in the extracted juice, vegetable stock
and beans. 3. Arrange ice in four soup bowls.
5. Bring to the boil, then reduce heat and allow Pour in extracted juice, sprinkle with basil and
serve immediately.
to simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until
noodles are tender.
Pour soup into 4 bowls, sprinkle with black
pepper to taste and serve immediately.
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RECIPES – LIQUID LUNCH