Sage Nutri Juicer BJE410UK - Manual (Page 38)

37
PAge heAder..... fIBrE faVoUrItES from SagE
Carrot, aPPlE and
CElEry StrUdElS
Makes 8 serves
IngrEdIEntS
30g butter
1 small onion, finely chopped
4½ cups carrot, apple and celery pulp, strained
(see juice recipe on page 33)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60g butter, melted extra
1 cup grated fresh Parmesan cheese
mEtHod
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 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.
4. 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 PolEnta
Hot CaKES
Makes 6 serves
IngrEdIEntS
2 cups parsnip pulp, strained
¼ cup milk
2 eggs, separated
¼ cup polenta (corn meal)
¼ cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red capsicum, finely chopped
1 tablespoon oil
mEtHod
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.