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R12
USING JUICE EXTRACTOR - Fibre Favourites
CARROT, APPLE AND CELERY STRUDELS
30g butter
1 small onion, finely chopped
4
1
⁄2 cups carrot, apple and celery pulp, strained (see
juice recipe on page R3)
250g cottage cheese
2 tablespoons chopped fresh mint
1 x 60g egg, beaten
12 sheets filo pastry
60g butter, melted extra
1 cup grated fresh Parmesan cheese
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.
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.
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 200°C
for 20-25 minutes or until golden brown.
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PARSNIP, HERB AND POLENTA HOT CAKES
2 cups parsnip pulp, strained
1
⁄4 cup milk
2 x 60g eggs, separated
1
⁄4 cup self-raising flour
1
⁄4 cup polenta (corn meal)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red capsicum, finely chopped
3 tablespoons oil
Combine parsnip pulp, milk, egg yolks, self-raising
flour, polenta, thyme, rosemary, Cajun seasoning
and red capsicum in a large mixing bowl. In a
separate bowl, beat egg whites until soft peaks
form, fold into parsnip mixture.
Heat oil in a large frying pan, drop spoonfuls of
mixture into pan. Cook for about 1 minute on each
side or until golden brown.
Serve immediately.
BERRY AND WHITE CHOCOLATE MOUSSE
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in 3 tablespoons hot
water
3 egg yolks
300ml carton thickened cream
1
⁄4 cup icing sugar
2 tablespoons Grand Marnier
Melt chocolate over hot water, cool, being careful
not to let it set.
Combine strawberry pulp and raspberry pulp,
set aside.
Combine melted chocolate, gelatine mixture and
egg yolks, whisk until pale and glossy.
In a separate bowl, beat cream and icing sugar
together until soft peaks form, fold through
chocolate mixture with berry pulp and Grand
Marnier. Pour into a wetted 5 cup capacity mould.
Refrigerate several hours or overnight.
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