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R13
Carrot, apple and
celery strudels
30g butter
1 small onion, finely chopped
4
1
⁄
2
cups carrot, apple and celery
pulp, strained
(see juice recipe on page R3)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60g butter, melted extra
1 cup grated fresh Parmesan cheese
1. Melt butter in a saucepan, add onion, cook for
2-3 minutes, or until soft, seasoning to taste.
Combine onion, carrot, apple and celery pulp,
cottage cheese, mint and egg in a bowl. Mix well.
2. Cut filo sheets in half, place 3 sheets on bench,
cover remaining pastry with greaseproof paper,
then a damp cloth to prevent drying. Brush
1 sheet of pastry with extra butter, sprinkle with
Parmesan cheese, top with another sheet of
pastry, brush with butter, sprinkle with more
cheese. Repeat with last sheet of pastry.
3. Place tablespoons of carrot mixture on one end of
pastry, fold in sides and roll up like a swiss roll.
Repeat with remaining pastry and pulp mixture.
Place on a greased oven tray and bake at 200°C
for 20-25 minutes or until golden.
Parsnip, herb and
polenta hot cakes
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
1. 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.
2. 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.
68
Fibre favourites
R12
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
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
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
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 rashers, chopped
1 tablespoon lemon juice
1
⁄
2
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.
Bring to the boil, reduce heat and simmer for
30-40 minutes.
2. Remove ham bone, discard bone, finely chop meat
and return to the pan.
Serve topped with sour cream.
4
6
BR6009 JE95 Booklet.qxp 15/7/04 8:44 AM Page R12
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