Breville BJE820XL CARROT, Apple and Celery Strudels, Makes, PARSNIP, Herb and Polenta HOT Cakes

RECIPES - using juicing extractor - FIBRE favorites

CARROT, APPLE AND CELERY STRUDELS

Makes 8

1 oz butter

1 small onion, finely chopped

41⁄2 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

1.Melt butter in a saucepan, add onion, cook for 2-3 minutes, or until soft, seasoning to taste.

2.Combine onion, carrot, apple and celery pulp, cottage cheese, mint and egg in a bowl. Mix well.

3.Cut filo sheets in half, place 3 sheets on bench, cover remaining pastry with greaseproof paper, then a damp cloth to prevent drying.

4.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.

5.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.

6.Place on a greased oven tray and

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

1.Combine parsnip pulp, milk, egg yolks, self raising flour, polenta, thyme, rosemary, Cajun seasoning and red bell pepper in a large mixing bowl.

2.Beat egg whites until soft peaks form, fold into parsnip mixture.

3.Heat oil in a large frying pan, drop spoonfuls of mixture into pan. Cook for about 1 minute on each side or until golden.

Serve immediately.

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