Breville JE95XL manual Fibre favourites, Carrot, pumpkin Feta flan, Vegetable Bacon soup

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
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and feta flan

8 sheets filo pastry

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(45ml) 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 25-30 minutes or until golden and set.

Vegetable and
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bacon soup

1 tablespoon (15g) butter

1 onion, finely chopped

1 ham bone

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

1⁄2 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

50g cabbage pulp, strained and juice reserved reserved juices and enough water to

make up 2 litres (2 quarts)

4 bacon rashers, chopped

1 tablespoon 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, finely chop meat and return to the pan.

Serve topped with sour cream.

Carrot, apple and
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celery strudels

2 tablespoons 30g) butter

1 small onion, finely chopped

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

(see juice recipe on page R3)

1 cup (250g) cottage cheese

2 tablespoons (30ml) 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 20-25 minutes or until golden.

Parsnip, herb and
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polenta hot cakes

2 cups (240g) parsnip pulp, strained

1⁄4 cup (60ml) milk

2 eggs, separated

1⁄4 cup (40g) polenta (corn meal)

1⁄4 cup self-raising 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-raising flour, polenta, thyme, rosemary, cajun seasoning and red bell 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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