Breville JE900 manual Recipes Fiber Favorites cont’d

FIBER FAVORITES

RECIPES – FIBER FAVORITES cont’d

CARROT, PUMPKIN AND FETA FLAN

Serves 6

8 sheets phyllo pastry

4 tablespoons (60g) butter, melted

1 leek, finely sliced

1 cup (160g) pumpkin pulp

1 cup carrot pulp

8oz (250g) feta cheese, crumbled 3 eggs

1 egg white

1⁄2 cup (125ml) milk

2 tablespoons (30ml) orange rind

3 tablespoons (3 tablespoons; 45ml) chopped fresh parsley

1.Layer the sheets of pastry, brushing between each sheet with butter. Lift pastry into a 10 inch (25cm) flan ring, press over base and side. Trim pastry edge to about 1⁄2in (1.5cm; 2cm) higher than side of ring.

2.Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange rind and parsley. Pour into pastry case and bake at 350˚F (180°C) for

25-30 minutes or until golden and set.

VEGETABLE AND BACON SOUP

Serves 4

1 tablespoon (15g) butter

1 onion, finely chopped

1 ham bone

3 cups (350g) beet pulp, strained and juice reserved

1⁄3 cup (50g) potato pulp, strained and juice reserved

1⁄2 cup (50g) carrot pulp, strained and juice reserved

1 cup (100g) tomato pulp, strained and juice reserved

1⁄2 cup (50g) cabbage pulp, strained and juice reserved

Reserved juices and enough water to make up 2 liters (2 quarts)

4 bacon slices, chopped

1 tablespoon (15ml) lemon juice

1⁄2 cup (110g) sour cream

1.Melt butter in a large saucepan, cook onion over a medium heat for

2-3 minutes or until golden. Add ham bone to pan, stir in beet pulp, potato pulp, carrot pulp, tomato pulp, cabbage pulp, reserved juices and water, bacon and lemon juice. Bring to the boil, reduce heat and simmer for 30-40 minutes.

2.Remove ham bone, discard bone and finely chop meat. Return to the pan.

Serve topped with sour cream.

CARROT, APPLE AND

CELERY STRUDELS

Makes 8

2 tablespoons (30g) butter

1 small onion, finely chopped

41⁄2 cups (500g) carrot, apple and celery pulp, strained

1 cup (250g) cottage cheese

2 tablespoons (30ml) chopped fresh mint

1 egg, beaten

12 sheets phyllo pastry

4 tablespoons butter, melted extra

1 cup grated fresh Parmesan cheese

1.Melt butter in a saucepan, add onion and 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 phyllo sheets in half, place 3 sheets on bench, cover remaining pastry with parchment or waxed 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 6 tablespoons (6 tablespoons; 40g) of carrot mixture on one end of pastry, fold in sides and roll up. Repeat with remaining pastry and pulp mixture. Place on a greased oven tray and bake at 400˚F (200°C) for 20-25 minutes or until golden.

PARSNIP, HERB AND

POLENTA HOT CAKES

Serves 6

2 cups (240g) parsnip pulp, strained

1⁄4 cup (60ml) milk

2 eggs, separated

1⁄4 cup (40g) corn meal

1⁄4 cup self-rising flour

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon Cajun seasoning

1 small red bell pepper, finely chopped

1 tablespoon (15ml) oil

1.Combine parsnip pulp, milk, egg yolks, self-rising flour, cornmeal, thyme, rosemary, Cajun seasoning and red pepper 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.

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