31
Beetroot, carrot and
orange quencher
Serves 4
8 carrots
2 small beetroots, trimmed
¼ cup fresh mint leaves
4 oranges, peeled
1.
Process carrots, beetroot, mint leaves and
oranges through juicer.
2.
Serve immediately.
Carrot, pumpkin and
feta flan
Serves 6
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
½ cup milk
2 tablespoons orange rind
¼ cup 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 bacon soup
Serves 4
20g 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
½ cup 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 beetroot
pulp, potato pulp, carrot pulp, tomato pulp,
cabbage pulp, reserved juices and water, bacon
and lemon juice.
2.
Bring to the boil, reduce heat and simmer for
30-40 minutes.
3.
Remove ham bone, discard bone, finely chop
meat and return to the pan.
4.
Serve topped with sour cream.
Summary of Contents for Juice Fountain Duo
Page 1: ...the Juice Fountain Max Instruction Book BJE410 ...
Page 19: ...19 Notes ...
Page 34: ...34 Notes ...
Page 35: ...35 Notes ...