19
Rockmelon, Mango, Orange
Juice & Pulp Ice Blocks
For juice - makes 5 cups
For ice blocks - makes 6
Juice
1 rockmelon (1.8kg), peeled, seeded, quartered
2 mangoes (850g), halved, seeded, and peeled
1 orange, peeled
1.
To make juice: With the motor running on
LOW speed, feed all the ingredients into a
juicer one at a time. Stir juice. Serve over ice.
2.
To make ice blocks: Reserve ½ cup (125ml)
juice and the pulp from the above recipe.
Transfer into a blender or food processor
and secure lid. Pulse until smooth.
3.
Spoon into 6 x 125ml capacity ice block
moulds. Use a wooden BBQ skewer to help
remove the air bubbles. Insert ice block
stick. Place into the freezer and freeze for
8 hours, or overnight, until frozen.
TIPS
If ice blocks are stuck in the mould, fill a glass with hot
water and place the mould in for a few seconds. The ice
block should then be easy to slide out.
Rather than waste the pulp from the fruit
and vegetables that have been juiced, the
following recipes have been developed
using the left over pulp.
Carrot, Pumpkin &
Feta Flan
Serves 6
8 sheets filo pastry
70g butter, melted
1 leek, pale section only, finely sliced
1 cup carrot pulp (see note)
1 cup pumpkin pulp (see note)
250g feta cheese, crumbled
4 eggs
½ cup (125ml) milk
¼ cup chopped fresh flat-leaf parsley
Fresh green salad, to serve
1.
Preheat oven to 180°C no fan (160°C fan-forced).
Lightly grease a 23cm (base measurement)
fluted tart tin with a little melted butter.
2.
Place filo onto a clean surface. Cover with a
damp tea towel to prevent drying out. Brush one
filo sheet with melted butter. Place in prepared
tin. Repeat with remaining filo, alternatively
placing sheets horizontally and vertically, to line
the tin. Brush with melted butter. Trim pastry
edge to about 1.5cm above the side of tin.
3.
Combine leek, pumpkin, carrot, feta cheese
and parsley in a bowl. Combined eggs and
milk in a jug. Pour over carrot mixture, stir
to combine. Spoon into pastry case and
bake for 30–35 minutes or until golden and
set. Serve warm with fresh green salad.
NOTE
For 1 cup carrot pulp you will need to juice about
3 carrots (410g).
For 1 cup pumpkin pulp you will need to juice about
620g peeled, chopped pumpkin.
