Gastroback DESIGN JUICER BASIC Instructions For Use And Recipes

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Gastroback DESIGN JUICER BASIC Instructions For Use And Recipes Manual pdf 25 page image

25Fibre favouritesRather than waste the fibre from the fruit andvegetables that have been juiced, the followingrecipes have been developed using the left over pulp.Carrot, pumpkin and feta flanServes 6:8 sheets filo pastry60g butter, melted1 leek finely sliced1 cup pumpkin pulp1 cup carrot pulp250g feta cheese, crumbled3 eggs1 egg white1/2 cup milk2 tablespoons orange rind3 tablespoons chopped fresh parsleyLayer the sheets of pastry, brushing betweeneach sheet with butter. Lift pastry into a 25cmflan tin, press over base and side. Trim pastryedge to about 1.5cm higher than side of tin.Combine leek, pumpkin, carrot, feta cheese,eggs, egg white, milk, orange rind and parsley.Pour into pastry case and bake at 180°C for25-30 minutes or until golden and set.Parsnip, herb and polenta hot cakesServes 6:2 cups parsnip pulp, strained1/4 cup milk2 eggs, separated1/4 cup polenta (corn meal)1/4 cup self-raising flour1 teaspoon chopped fresh thyme1 teaspoon chopped fresh rosemary1 teaspoon cajun seasoning1 small red capsicum, finely chopped1 tablespoon oilCombine parsnip pulp, milk, egg yolks, self-raisingflour, polenta, thyme, rosemary, cajun seasoningand red capsicum in a large mixing bowl. Beategg whites until soft peaks form, fold into parsnipmixture. Heat oil in a large frying pan, dropspoonfuls of mixture into pan. Cook for about 1minute on each side or until golden. Serveimmediately.Vegetable and bacon soupServes 4:3 teaspoons butter1 onion, finely chopped1 ham bone350g beetroot pulp, strained andjuice reserved50g potato pulp, strained and juice reserved50g carrot pulp, strained and juice reserved100g tomato pulp, strained and juice reserved50g cabbage pulp, strained and juice reservedreserved juices and enough water tomake up 2 litres4 bacon rasher, chopped1 tablespoon lemon juice1/2 cup sour creamMelt butter in a large saucepan, cook onionover 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, cabbagepulp, reserved juices and water, bacon andlemon juice. Bring to the boil, reduce heat andsimmer for 30-40 minutes. Remove ham bone,discard bone, finely chop meat and return to thepan. Serve topped with sour cream.Berry and white chocolate mousseServes 6200g white chocolate200g strawberry pulp200g raspberry pulp3 teaspoons gelatin dissolved in3 tablespoons hot water3 egg yolks300ml carton thickened cream1/4 cup icing sugar2 tablespoons Grand MarnierMelt chocolate over hot water, cool, being carefulnot to let it set. Combine strawberry pulp andraspberry pulp, set aside. Combine chocolate,gelatin mixture and egg yolks, whisk until paleand glossy. Beat cream until soft peaks form,fold through chocolate mixture with berry pulpand Grand Marnier. Pour into a wetted 5 cupcapacity mould. Refrigerate several hours orovernight.

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