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icy Coolers
sparkling pear and apricot cooler
Makes 4 cups:
4 large apricots, halved and seeded
3 large pears
250 ml mineral water
1 cup crushed ice
Process apricots and pears through juicer.
scoop ice into 4 tall glasses. Divide extracted
juice between the glasses. Top with mineral
water, stir well to blend. serve immediately.
rockmelon, strawberry and passion crush
Makes 4 cups:
1/2 rockmelon, peeled, seeded and divided
into 2 equal portions
250g strawberries, hulled
pulp of 2 passion fruit
1 cup crushed ice
Process rockmelon and strawberries through
juicer. stir in passion fruit pulp. scoop ice into
4 glasses, pour over juice, mix well to combine.
serve immediately.
Tropical blend
Makes 4 cups
2 mangoes, halved, seeded and peeled
3 kiwi fruit, peeled
1/2 small pineapple, peeled and halved
1/2 cup fresh mint leaves
1 cup crushed ice
Process mangoes, kiwi fruit, pineapple and mint
through juicer. scoop ice into 4 glasses, pour
over juice, mix well to combine. serve immediately.
Tomato, nectarine, passionfruit and
mint icer
Makes 4 cups:
6 tomatoes
2 nectarine
1/2 cup fresh mint leaves
pulp of 4 passion fruit
1 cup crushed ice
Process tomatoes, nectarine and mint leaves
through juicer. stir in passionfruit pulp.
scoop ice into 4 glasses, pour over juice, mix
well to combine. serve immediately.
cucumber, pineapple and coriander ice
Makes 4 cups:
1/2 small pineapple, peeled and halved
2 cucumber
1/2 cup fresh coriander leaves
1 cup crushed ice
Process pineapple, cucumber and coriander
through juicer. scoop ice into 4 glasses, pour
over juice, mix well to combine. serve immediately.
Pear, radish and celery crush
Makes 4 cups:
3 medium pears
4 radishes, trimmed
3 sticks celery
1 cup crushed ice
Process pears, radishes and celery through
juicer. scoop ice into 4 glasses, pour over juice,
mix well to combine. serve immediately.
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 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
1/2 cup milk
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
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.
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.
Parsnip, herb and polenta hot cakes
serves 6:
2 cups parsnip pulp, strained
1/4 cup milk
2 eggs, separated
1/4 cup 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 capsicum, finely chopped
1 tablespoon oil
combine parsnip pulp, milk, egg yolks, self-raising
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. 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.
Vegetable and bacon soup
serves 4:
3 teaspoons 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 rasher, chopped
1 tablespoon lemon juice
1/2 cup sour cream
Melt butter in a large saucepan, cook onion
over a medium heat for 2-3 minutes or until gold-
en. 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. Bring to the boil, reduce heat and
simmer for 30-40 minutes. remove ham bone,
discard bone, finely chop meat and return to the
pan. serve topped with sour cream.
Berry and white chocolate mousse
serves 6
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatin dissolved in
3 tablespoons hot water
3 egg yolks
300ml carton thickened cream
1/4 cup icing sugar
2 tablespoons grand Marnier
Melt chocolate over hot water, cool, being careful
not to let it set. combine strawberry pulp and
raspberry pulp, set aside. combine chocolate,
gelatin 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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