Catler JE 4010 - Manual (Page 33)

R13
FIBRE FAVOURITES
Carrot, apple and celery strudels
30g butter
1 small onion, fi nely chopped
41/2 cups carrot, apple and celery pulp,
strained (see juice recipe on page R3)
250g cottage cheese
2 tablespoons chopped fresh mint
1 x 60g egg, beaten
12 sheets fi lo 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.
2. Combine onion, carrot, apple and celery
pulp, cottage cheese, mint and egg in a
bowl. Mix well.
3. Cut fi lo 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 brown.
Parsnip, herb and polenta hot cakes
2 cups parsnip pulp, strained
1/4 cup milk
2 x 60g eggs, separated
1/4 cup polenta (corn meal)
1/4 cup self-raising fl our
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red capsicum, fi nely chopped
1 tablespoon oil
1. Combine parsnip pulp, milk, egg yolks,
self-raising fl our, polenta, thyme,
rosemary, Cajun seasoning and red
capsicum in a large mixing bowl. In a
separate 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 brown.
Serve immediately.