Breville JE95XL - Manual (Page 14)

FRESH VEGETABLE
SOUP WITH NOODLES
Serves 4
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green pepper, base removed and seeded
1 tablespoon butter
1 tablespoon flour
12 1 ⁄ 2 fl oz (375ml) vegetable stock
15 oz (425g) canned beans
1 packet 2-Minute Noodles
freshly ground black pepper
1. Process tomato, onion, carrots and green
pepper through Juice Fountain.
2. Melt butter in a large saucepan over a
medium heat.
3. Stir in flour, cook for one minute, stirring
constantly.
4. Stir in the extracted juice, vegetable
stock and baked beans.
5. Bring to the boil, then reduce heat and
allow to simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until
noodles are tender.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
GAZPACHO
Serves 4
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red pepper, base removed and seeded
1 Lebanese cucumber
2 tablespoons red wine vinegar
freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
1. Process tomatoes, parsley, garlic, onion,
carrots, celery, red pepper and
cucumber through Juice Fountain.
2. Stir in vinegar and black pepper.
3. Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil
and serve immediately.
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RECIPES - LIQUID LUNCHES
PASTA WITH PROVENCALE
STYLE SAUCE
Serves 4
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red pepper, base removed and seeded
1 tablespoon tomato paste
4 fl oz (120ml) cup red wine
2 teaspoons dried oregano
1.1 lb (500g) cooked pasta
3 tablespoons grated Parmesan cheese
1. Process tomatoes, parsley, celery, garlic,
onion and red pepper.
2. Blend tomato paste with red wine, stir in
the extracted juice.
3. Pour into a saucepan and cook over
medium heat for 3-4 minutes.
4. Add pasta and toss to coat pasta well.
Divide mixture between 4 serving bowls.
5. Sprinkle with oregano and Parmesan
cheese.
Serve immediately.
MANGO, CANTALOUPE AND
ORANGE YOGURT DRINK
1 mango, halved, peeled and seeded
1 ⁄ 2 small cantaloupe, peeled, seeded and cut
into two equal portions
5 oranges, peeled
3 tablespoons natural yogurt
1. Process mango, cantaloupe and oranges
through Juice Fountain.
2. Pour into a large bowl whisk in yogurt.
Serve immediately.
RECIPES - LIQUID LUNCHES cont’d