Villaware INSTRUCTION MANUAL FPVLJESLO1 - Manual (Page 13)

12
recipes
(continued)
Apple Jelly
1 .5 kg Granny Smith apples
1 kg sugar
40 g pectin
1 peeled lemon
1 peeled orange
1 teaspoon ground cinnamon
Pass apples, lemon and orange through the
juice extractor. Weigh.
Mix pectin with 2 tablespoons of sugar.
Place juice in saucepan, sprinkling with
pectin. Bring to a boil, stirring gently with
wooden spoon. Boil for 3 minutes.
Add sugar in same weight as juice and
ground cinnamon to mixture. Boil for 3
minutes, stirring continuously.
Pour into jars.
Cucumber Soup à la Grecque
½ cucumber
300 g yogurt
Chives
Mint
Salt
Pepper
Lemon Juice
Peel cucumber and pass through juice
extractor. Whisk juice with yogurt, adding
the rest of the ingredients according to
taste.
Chilled European Cantaloupe Soup
2 cantaloupes, peeled and seedless
½ lemon, peeled
4 tablespoons Muscat grape based wine
Mint leaves
Pepper
Pass cantaloupe and lemon through the
juice extractor. Add the wine and mix well.
Let mint leaves infuse in juice for two hours.
Pass through juice extractor.
Vegetable Soup
400 g chicken broth
2 carrots pulp
1 zucchini pulp
1 bell pepper pulp (choose colour according
to sweetness desired)
2 celery stalk pulp
To obtain pulp, pass vegetables through
juice extractor. The juice can be used in a
variety of recipes.
Mix pulp and broth in a blender, pulsing to
reach desired consistency. Place in saucepan
and bring to a boil.
Mango Coulis
1 soft, ripe mango – cubed
2 tablespoons brown sugar
2 tablespoons water
1 small lemon, peeled
½ teaspoon cardamom
Pass lemon through juice extractor. Add
juice to all other ingredients in a blender
and puree to desired consistency.
Tangy Ginger Marinade
235 ml soy sauce
1 55 ml honey
1 55 ml oil
1 ½ tablespoons white wine vinegar
3 crushed garlic cloves
1 tablespoon fresh chopped ginger
2 limes, peeled
Pass limes through juice extractor.
Combine juice and all other ingredients in
blender until well blended.
Marinate meat before cooking.