Breville JE95XL - Manual (Page 17)

Rather than waste the fiber from the fruit
and vegetables that have been juiced, the
following recipes have been developed using
the left over pulp.
CARROT, PUMPKIN
AND FETA FLAN
Serves 6
8 sheets filo pastry
2 oz (60g) butter, melted
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
8 oz (250g) feta cheese, crumbled
3 eggs
1 egg white
4 fl oz (120ml) milk
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
1. Layer the sheets of pastry, brushing
between each sheet with butter. Lift
pastry into a 25cm flan tin, press over
base and side. Trim pastry edge to about
1.5cm higher than side of tin.
2. Combine leek, pumpkin, carrot, feta
cheese, eggs, egg white, milk, orange
rind and parsley. Pour into pastry case
and bake at 350°F (180°C) for 25-30
minutes or until golden and set.
VEGETABLE AND BACON SOUP
Serves 4
3 teaspoons butter
1 onion, finely chopped
1 ham bone
12 oz (350g) beetroot pulp, strained and
juice reserved
2 oz (60g) potato pulp, strained and
juice reserved
2 oz (60g) carrot pulp, strained and
juice reserved
4 oz (120g) tomato pulp, strained and
juice reserved
2 oz (60g) cabbage pulp, strained and
juice reserved
reserved juices and enough water to
make up 2.1 quart (2 liters)
4 bacon rashers, chopped
1 tablespoon lemon juice
1 ⁄ 2 cup sour cream
1. Melt butter in a large saucepan, cook
onion over a medium heat for 2-3
minutes or until golden. Add ham bone
to pan, stir in beetroot pulp, potato pulp,
carrot pulp, tomato pulp, cabbage pulp,
reserved juices and water, bacon and
lemon juice. Bring to a boil, reduce heat
and simmer for 30-40 minutes.
2. Remove ham bone, discard bone, finely
chop meat and return to the pan.
Serve topped with sour cream.
33 32
RECIPES - FIBER FAVORITES
CARROT, APPLE AND
CELERY STRUDELS
Makes 8
1 oz (30g) butter
1 small onion, finely chopped
4 1 ⁄ 2 cups carrot, apple and celery pulp,
strained (see juice recipe on page 23)
8 oz (250g) cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
2 oz (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. Combine onion,
carrot, apple and celery pulp, cottage
cheese, mint and egg in a bowl. Mix well.
2. 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.
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 400°F (200°C) for 20-25 minutes or
until golden.
PARSNIP, HERB AND
POLENTA HOT CAKES
Serves 6
2 cups parsnip pulp, strained
2 fl oz (60ml) cup milk
2 eggs, separated
1 ⁄ 4 cup polenta (corn meal)
1 ⁄ 4 cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red pepper, finely chopped
1 tablespoon oil
1. Combine parsnip pulp, milk, egg yolks,
self-raising flour, polenta, thyme,
rosemary, Cajun seasoning and red
pepper 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.
RECIPES - FIBER FAVORITES cont’d