Breville JE16 manual CARROT, Apple and Celery Strudels, PARSNIP, Herb and Polentahot Cakes

RECIPES - FIBRE FAVOURITES

CARROT, APPLE and CELERY STRUDELS

Makes 8

30g butter

1 small onion, finely chopped

4¼ cups carrot, apple and celery pulp, strained

(see juice recipe on page 22)

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

2.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 200°c for 20-

25minutes or until golden.

PARSNIP, HERB and POLENTAHOT CAKES

Serves 6

2 cups parsnip pulp, strained

¼cup milk

2 eggs, separated

¼cup polenta (corn meal)

¼cup 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, selfraising flour, polenta, thyme, rosemary, cajun seasoning and red capsicum in a large mixing 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. Serve immediately.

BERRYAND WHITE CHOCOLATE MOUSSE

Serves 6

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

¼cup icing sugar

2 tablespoons Grand Marnier

1.Melt chocolate over hot water, cool, being careful not to let it set. Combine strawberry pulp and raspberry pulp, set aside.

Combine chocolate, gelatine mixture and egg yolks, whisk until pale and glossy. Beat cream 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.

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JE16_New.pmd 25 3/24/2006, 4:17 PM