Breville BJE820XL RECIPES - using juicing extractor - FIBRE favorites, Vegetable And Bacon Soup

RECIPES - using juicing extractor - FIBRE favorites

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

1 oz butter, melted

8 Sheets filo pastry

1 leek finely sliced

1 cup pumpkin pulp

1 cup carrot pulp

1/2 lb feta cheese, crumbled 3 eggs

1 egg white

1⁄2 cup milk

2 tablespoons orange rind

3 tablespoons chopped fresh parsley

1.Layer the sheets of pastry, brushing between each sheet with butter.

2.Lift pastry into a 10in flan tin, press over base and side. Trim pastry edge to about .5in higher than side of tin.

3.Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange rind and parsley.

4.Pour into pastry case and bake at 350°F 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

12 oz beetroot pulp, strained and juice reserved

1.5oz potato pulp, strained and juice reserved

1.5oz carrot pulp, strained and juice reserved

3 oz tomato pulp, strained and juice reserved

1 oz cabbage pulp, strained and juice reserved

Reserved juices and enough water to make 2 extra liters

4 bacon rashers, chopped

1 tablespoon lemon juice

1⁄2 cup sour cream

1.Melt butter in a large saucepan, cook onion over a medium heat for 2-3 minutes or until golden.

2.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.

3.Bring to the boil, reduce heat and simmer for 30-40 minutes.

4.Remove ham bone, discard bone, finely chop meat and return to the pan.

Serve topped with sour cream.

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