Recipes continued
Pear, Banana and Papaya
1 large brown pear
1 small banana ¼ papaya
1.Peel pear and chop into chunks.
2.Boil pear until tender; drain and allow to cool for 10 minutes.
3.Peel banana; chop into chunks. Peel papaya and remove seeds; chop into chunks.
4.Assemble slow juicer with the blank strainer and the puree nozzle. Feed fruit through the slow juicer. If it is too chunky feed mixture through a second time.
5.Serve warm or cold.
FRESH PASTA | Serves 4 |
4 x 59g eggs
1 ½ teaspoons vegetable or olive oil
400g plain flour
1.Beat eggs together with oil.
2.Place the flour in a large bowl and make a well in the centre.
3.Pour the egg mixture into the flour and mix well; turn mixture out to surface and knead until well combined.
4.Assemble slow juicer and attach the blank strainer and the desired pasta attachment.
Tip: Lightly coat the juicing screw with an olive oil spray. This makes the pasta making process easier.
5.Have a clean tea towel ready to lay the pasta on. It is also helpful if your hands are well floured at all times.
6.Turn the unit on and start to drop small amounts of dough a little at a time into the juicer body.
Note: The pasta can be slow to start off with
– this is normal.
7.As the pasta comes out separate the strands with your floured hands. Once the pasta is at the desired length cut with a knife then continue. Repeat until all of the dough has been used.
Tip: To ensure you get all the dough from the juicer body tear up
8.Leave the pasta to dry for up to 1 hour.
9.Cook pasta in plenty of salted boiling water. The time taken will vary on the type of pasta made. Once cooked dry well and refresh under cold water; this with prevent the pasta from cooking further.
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