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RECIPES - FIBRE FAVOURITES
Rather than waste the fibre 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
60g butter, melted
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
250g feta cheese, crumbled
3 eggs
1 egg white
14 cup 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 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
350g beetroot pulp, strained and juice
reserved
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice
reserved
50g cabbage pulp, strained and juice
reserved
reserved juices and enough water to make
up 2 litres
4 bacon rashers, chopped
1 tablespoon lemon juice
¼ 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
the 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.
JE16_New.pmd 3/24/2006, 4:17 PM24