Gastroback Vital Juicer Pro Operating Instructions Manual

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rind and parsley. Pour into pastry case andbake at 180 °C for 25 - 30 minutes or untilgolden and set.Vegetable and bacon soupServes 4:3 teaspoons butter1 onion, finely chopped1 ham bone350 g beetroot pulp, strained andjuice reserved50 g potato pulp, strained and juice reserved50 g carrot pulp, strained and juice reserved100 g tomato pulp, strained and juicereserved50 g cabbage pulp, strained and juicereservedreserved juices and enough water tomake up 2 litres4 bacon rasher, chopped1 tablespoon lemon juice½ cup sour creamMelt butter in a large saucepan, cookonion over a medium heat for 2-3 minutesor until golden. Add ham bone to pan, stirin beetroot pulp, potato pulp, carrot pulp,tomato pulp, cabbage pulp, reserved juicesand water, bacon and lemon juice. Bring tothe boil, reduce heat and simmer for 30-40minutes. Remove ham bone, discard bone,finely chop meat and return to the pan.Serve topped with sour cream.Carrot, apple and celery strudelsServes 8:30 g butter1 small onion, finely chopped4½ cups carrot, apple and celery pulp,strained250 g cottage cheese2 tablespoons chopped fresh mint1 egg, beaten12 sheets filo pastry60 g butter, melted extra1 cup grated fresh Parmesan cheeseMelt butter in a saucepan, add onion, cookfor 2-3 minutes, or until soft, seasoning totaste. Combine onion, carrot, apple andcelery pulp, cottage cheese, mint and eggin a bowl. Mix well. Cut filo sheets in half,place 3 sheets on bench, cover remain-ing pastry with greaseproof paper, then adamp cloth to prevent drying. Brush 1 sheetof pastry with extra butter, sprinkle withParmesan cheese, top with another sheet ofpastry, brush with butter, sprinkle with morecheese. Repeat with last sheet of pastry.Place tablespoons of carrot mixture on oneend of pastry, fold in sides and roll up likea swiss roll. Repeat with remaining pastryand pulp mixture. Place on a greased oventray and bake at 200 °C for 20-25 minutesor until golden.berry and whitechocolate mousseServes 6:200 g white chocolate200 g strawberry pulp200 g raspberry pulp3 teaspoons gelatin dissolved in 3 table-spoonshot water3 egg yolks300 ml carton thickened cream½ cup icing sugar2 tablespoons Grand MarnierMelt chocolate over hot water, cool, beingcareful not to let it set. Combine straw-berry pulp and raspberry pulp, set aside.Combine melted chocolate, gelatin mixtureand egg yolks, whisk until pale and glossy.In a separate bowl, beat cream and icingsugar together until soft peaks form, foldthrough chocolate mixture with berry pulpand Grand Marnier. Pour into a wetted 5cup capacity mould. Refrigerate severalhours or overnight.Carrot cakeServes 16:1¾ cups plain flour2 teaspoons baking powder½ teaspoon nutmeg½ teaspoon cinnamon½ teaspoon cardamom46

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