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RECIPES - FIBRE FAVOURITES
CARROT, APPLE and CELERY STRUDELS
Makes 8
30g butter
1 small onion, finely chopped
4
¼
cups carrot, apple and celery
pulp, strained
(see juice recipe on page 22)
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 2-3 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 POLENTA HOT CAKES
Serves 6
2 cups parsnip pulp, strained
¼
cup milk
2 eggs, separated
¼
cup polenta (corn meal)
¼
cup self-raising flour
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,
selfraising flour, polenta, thyme, rosemary,
cajun seasoning and red capsicum 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.
BERRY AND WHITE CHOCOLATE MOUSSE
Serves 6
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in 3
tablespoons hot water
3 egg yolks
300ml carton thickened cream
¼
cup icing sugar
2 tablespoons Grand Marnier
1. Melt chocolate over hot water, cool, being
careful not to let it set. Combine strawberry
pulp and raspberry pulp, set aside.
Combine chocolate, gelatine mixture and
egg yolks, whisk until pale and glossy. Beat
cream until soft peaks form, fold through
chocolate mixture with berry pulp and Grand
Marnier. Pour into a wetted 5 cup capacity
mould. Refrigerate several hours or
overnight.
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