Pineapple (Peeled); Tomatoes - Breville Juice Fountain BJE510XL/A Instruction Book

PAGE HEADER..... LIQUID LUNCHES
PASTA WITH PROVENCALE
STYLE SAUCE
Makes 4 servings
INGREDIENTS

4 tomatoes

2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red bell pepper, seeded
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
1lb (500g) cooked pasta
¼ cup grated Parmesan cheese
METHOD
1. Process tomatoes, parsley, celery, garlic,
onion and red bell pepper.
2. Blend tomato paste with red wine, stir in
the extracted juice.
3. Pour into a saucepan and cook over
medium heat for 3-4 minutes.
4. Add pasta and toss to coat pasta well.
Divide mixture between 4 serving bowls.
5. Sprinkle with oregano and
Parmesan cheese.
Serve immediately.
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MANGO, CANTALOUPE AND
ORANGE YOGURT DRINK
Makes 4 servings
INGREDIENTS
1 mango, halved, peeled and seeded
½ small cantaloupe, peeled, seeded and cut into
two equal portions
5 oranges, peeled
¼ cup natural yogurt
METHOD
1. Process mango, cantaloupe and oranges
through juicer.
2. Pour into a large bowl whisk in yogurt.
Serve immediately.
PAGE HEADER..... ICY COOLERS
SPARKLING PEAR AND
APRICOT COOLER
Makes 2 servings
INGREDIENTS
4 large apricots, halved and seeded
3 large pears
8fl oz (250ml) mineral water
1 cup crushed ice
METHOD
1. Process apricots and pears through
juicer.
2. Scoop ice into 4 tall glasses.
3. Divide extracted juice between
the glasses.
4. Top with mineral water, stir well
to blend.
Serve immediately.
CANTALOUPE, STRAWBERRY AND
PASSION CRUSH
Makes 2 servings
INGREDIENTS
½ cantaloupe, peeled, seeded and divided into
2 equal portions
8oz (250ml) strawberries, hulled
Pulp of 2 passion fruit
1 cup crushed ice
METHOD
1. Process cantaloupe and strawberries
through juicer.
2. Stir in passion fruit pulp.
3. Scoop ice into 4 glasses, pour juice, mix
well to combine.
Serve immediately.
TROPICAL BLEND
Makes 2 servings
INGREDIENTS
2 mangoes, halved, seeded and peeled
3 kiwi fruit, peeled
½ small pineapple, peeled and halved
½ cup fresh mint leaves
1 cup crushed ice
METHOD
1. Process mangoes, kiwi fruit, pineapple
and mint through juicer.
2. Scoop ice into 4 glasses, pour juice, mix
well to combine.
Serve immediately.
TOMATO, NECTARINE,
PASSIONFRUIT AND MINT ICER
Makes 2 servings
INGREDIENTS
6 tomatoes
2 nectarines, halved and seeded
½ cup fresh mint leaves
Pulp of 4 passion fruit
1 cup crushed ice
METHOD
1. Process tomatoes, nectarines and mint
leaves through juicer.
2. Stir in passionfruit pulp.
3. Scoop ice into 4 glasses, pour juice, mix
well to combine.
Serve immediately.
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