Breville JE98XL Recipes fiber favorites, Carrot, pumpkin and feta flan, Vegetable and bacon soup

recipes – fiber favorites

Rather than waste the fiber 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 4

8 sheets filo pastry 1oz (30g) butter, melted 1 leek finely sliced

1 cup pumpkin pulp

1 cup carrot pulp

½lb (250g) feta cheese, crumbled 3 x eggs

1 x egg white

½cup 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 (25cm) flan tin, press over base and side. Trim pastry edge to about .5in (1.5cm) 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 (180°C) for 25-30 minutes or until golden and set.

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Vegetable and bacon soup

Serves 4

3 teaspoons butter

1 onion, finely chopped

1 ham bone

12oz (350g) beet pulp, strained and juice reserved

1 oz (50g) potato pulp, strained and juice reserved

1 oz (30 g) carrot pulp, strained and juice reserved

3oz (100g) tomato pulp, strained and juice reserved

1 oz (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

½ 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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