26
Gazpacho
Serves 4
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red capsicum
1 Lebanese cucumber
2 tablespoons red wine vinegar
Freshly ground black pepper
1 cup crushed ice
¼ cup chopped fresh basil
1.
Process tomatoes, parsley, garlic, onion, carrots,
celery, red capsicum and cucumber through the
juicer using speeds 1, 4 and 5.
2.
Stir in vinegar and black pepper.
3.
Arrange ice in four soup bowls.
4.
Pour in extracted juice, sprinkle with basil and
serve immediately.
Carrot Cake
Serves 16
1¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup chopped walnuts
½ cup sultanas
½ cup firmly packed brown sugar
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream
1.
Grease and line a 25cm x 15cm loaf pan. Sift flour
and baking powder into a large mixing bowl, add
nutmeg, cinnamon, cardamom, peanuts, sultanas,
brown sugar and carrot pulp, stir to combine.
Add eggs, oil and sour cream. Beat with electric
mixer, using medium speed until all ingredients
are well blended. Pour into loaf pan.
2.
Bake at 180°C for 1 hour or until cake is cooked
when tested with a skewer. Remove from oven,
stand in cake pan for 5 minutes before inverting
out onto a wire cake rack.
Содержание Froojie Juice Fountain BJE520
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