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RECIPES - USING JUICING EXTRACTOR - FIBRE FAVORITES
CARROT, APPLE AND CELERY
STRUDELS
Makes 8
1 oz butter
1 small onion, finely chopped
4
1
⁄2 cups carrot, apple and celery pulp,
strained (see Recipe-Fresh Starts) for
carrot, apple and celery juice.
1/2 lb cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
2 oz butter, melted
extra 1 cup grated fresh Parmesan
cheese
Melt butter in a saucepan, add onion, 1.
cook for 2-3 minutes, or until soft,
seasoning to taste.
Combine onion, carrot, apple and celery 2.
pulp, cottage cheese, mint and egg in a
bowl. Mix well.
Cut filo sheets in half, place 3 sheets 3.
on bench, cover remaining pastry with
greaseproof paper, then a damp cloth
to prevent drying.
Brush 1 sheet of pastry with extra 4.
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 5.
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 6.
bake at 400°F for 20-25 minutes or until
golden.
PARSNIP, HERB AND POLENTA
HOT CAKES
Serves 6
2 cups parsnip, strained
1
⁄4 cup milk
2 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 bell pepper, finely chopped
1
⁄4 cup oil
Combine parsnip pulp, milk, egg 1.
yolks, self raising flour, polenta, thyme,
rosemary, Cajun seasoning and red bell
pepper in a large mixing bowl.
Beat egg whites until soft peaks form, 2.
fold into parsnip mixture.
Heat oil in a large frying pan, drop 3.
spoonfuls of mixture into pan. Cook for
about 1 minute on each side or until
golden.
Serve immediately.