Fibre favourites
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 | 6 | |
and feta flan | ||
|
8 sheets filo pastry
60g butter, melted
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
250g 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. Lift pastry into a 25cm flan tin, press over base and side. Trim pastry edge to about 1.5cm higher than side of tin.
2.Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange rind and parsley. Pour into pastry case and bake at 180°C for
Vegetable and | 4 | |
bacon soup | ||
|
3 teaspoons butter
1 onion, finely chopped
1 ham bone
350g beetroot pulp, strained and juice reserved
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice reserved
50g cabbage pulp, strained and juice reserved reserved juices and enough water to
make up 2 litres
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.Remove ham bone, discard bone, finely chop meat and return to the pan.
Serve topped with sour cream.
Carrot, apple and | 8 | |
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 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.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
Parsnip, herb and | 6 | |
polenta hot cakes | ||
|
2 cups parsnip pulp, strained
1⁄4 cup milk
2 eggs, separated
1⁄4 cup polenta (corn meal)
1⁄4 cup
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,
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.
R12 | R13 |