Breville BJE520 manual Carrot, apple and celery strudels, Parsnip, herb and polenta hot cakes

USING JUICE EXTRACTOR - Fibre Favourites

Carrot, apple and celery strudels

30g butter

1 small onion, finely chopped

41⁄2 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

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

4.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. Place on a greased oven tray and bake at 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 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

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.

3.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

1.Melt chocolate over hot water, cool, being careful not to let it set.

2.Combine strawberry pulp and raspberry pulp, set aside.

3.Combine melted chocolate, gelatine mixture and egg yolks, whisk until pale and glossy.

4.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.

R12