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Apricot, apple and pear sparkle
Makes 4 serves:
4 large apricots, halved and seeded
4 small red apples
3 medium pears
250 ml sparkling mineral water
½ cup crushed ice
Process apricots, apples and pears through
the Design Multi Juicer Digital. Stir in mineral
water and ice. Serve immediately.
Fibre favourites
Rather than waste the fibre from the fruit and
vegetables that have been juiced, the follo-
wing recipes have been developed using the
left over pulp.
Carrot, pumpkin and feta flan
Makes 4 serves:
8 sheets filo pastry
60 g butter, melted
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
250 g feta cheese, crumbled
3 eggs
1 egg white
½ 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 25
cm 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.
Vegetable and bacon soup
Makes 4 serves:
3 teaspoons butter
1 onion, finely chopped
1 ham bone
350 g beetroot pulp, strained and juice re-
served
50 g potato pulp, strained and juice reser-
ved
50 g carrot pulp, strained and juice reserved
100 g tomato pulp, strained and juice re-
served
50 g cabbage pulp, strained and juice re-
served
reserved juices and enough water to make
up 2 litres
4 bacon rasher, chopped
1 tablespoon lemon juice
½ cup sour cream
Melt butter in a large saucepan, cook oni-
on over a medium heat for 2-3 minutes or
until golden. Add ham bone to pan, stir in
beetroot pulp, potato pulp, carrot pulp, to-
mato 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.