Breville BJE510XL manual Carrot, apple and celery strudels, Parsnip, herb and polenta hot cakes

Fiber favorites continued

Carrot, apple and celery strudels

1oz (30g) butter

1 small onion, finely chopped

41⁄2 cups carrot, apple and celery pulp, strained (see juice recipe on page 22)

8oz (250g) cottage cheese

2 tablespoons chopped fresh mint

1 egg, beaten

12 sheets filo pastry

60g 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. 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.

3.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 392F (200°C) for 20-25 minutes or until golden brown.

Parsnip, herb and polenta hot cakes

2 cups parsnip pulp, strained

1⁄4 cup milk

2 x 60g eggs, separated

1⁄4 cup polenta

1⁄4 cup self-raising flour

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon Cajun seasoning

1 small red capsicum, finely chopped

1 tablespoon oil

1.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.

2.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.

Family meat loaf

16oz (500g) lean beef mince 16oz (500g) sausage mince 2 onions, finely chopped

1⁄2 cup carrot pulp, strained

1⁄2 cup potato pulp, strained

2 teaspoons curry powder

1 teaspoon ground cumin

1 tablespoon chopped fresh parsley

1 x 60g egg, lightly beaten

1⁄2 cup evaporated milk

1⁄2 cup beef stock

Freshly ground black pepper

2 tablespoons slivered almonds

Tomato Glaze

1⁄2 cup beef stock

4 tablespoons ketchup

1 teaspoon instant coffee powder

3 tablespoons Worcestershire sauce

11⁄2 tablespoons vinegar

11⁄2 tablespoons lemon juice

3 tablespoons brown sugar

1⁄4 cup butter

1.Place beef mince, sausage mince, onions, carrot pulp, potato pulp, curry powder, cumin, parsley, egg, evaporated milk, stock and black pepper in a bowl, mix to combine. Press mixture into a lightly greased 41⁄2in x 81⁄2in (11cm x 21cm) loaf pan. Press almonds into top of mixture to make a pattern.

2.Make Tomato Glaze and pour over meatloaf and bake, basting often with glaze, for 40 minutes.

3.To make glaze, place stock, ketchup, coffee powder, Worcestershire sauce, vinegar, lemon juice, sugar and butter in a saucepan and bring to the boil over a medium heat. Reduce heat and simmer, stirring frequently, for 8-10 minutes or until glaze reduces and thickens slightly.

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