Gastroback Design Multi Juicer Digital - Smoothie Operating Instructions Manual page 80

Frothy orange juice
Makes 2 cups:
1 kg oranges, peeled
Process oranges through the Design Multi
Juicer Digital. Serve immediately. (Best to re-
frigerate oranges before juicing)
Liquid lunches
Mango, Rockmelon and Orange yo-
gurt drink
Makes 4 serves:
1 mango, halved, peeled and seeded
½ small rock melon, peeled, seeded and
cut into two equal portions
5 oranges, peeled
3 tablespoons natural yogurt
Process mango, rock melon and oranges
through the Design Multi Juicer Digital. Pour
into a large bowl whisk in yogurt. Serve im-
mediately.
Fresh vegetable soup with noodles
Makes 4 serves:
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and see-
ded
1 tablespoon butter
1 tablespoon wholemeal flour
375 ml vegetable stock
425 g canned baked beans
1 package 2 Minute Noodles
Freshly ground black pepper
Process tomato, onion, carrots and green
pepper through the Design Multi Juicer Di-
gital. Melt butter in a large saucepan over
a medium heat. Stir in flour, cook for one
minute, stirring constantly. Stir in the extrac-
ted juice, vegetable stock and baked beans.
Bring to the boil, then reduce heat and allow
to simmer for 10 minutes. Add noodles, cook
for 2 minutes or until noodles are tender.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
80
Gazpacho
Makes 4 serves:
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, base removed and seeded
1 Lebanese cucumber
2 tablespoons red wine vinegar
freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
Process tomatoes, parsley, garlic, onion,
carrots, celery, red capsicum and cucumber
through the Design Multi Juicer Digital. Stir
in vinegar and black pepper. Arrange ice
in four soup bowls. Pour in extracted juice,
sprinkle with basil and serve immediately.
Pasta with Provencal style sauce
Makes 4 serves:
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeded
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
500 g cooked pasta
3 tablespoons grated Parmesan cheese
Process tomatoes, parsley, celery, garlic,
onion and red capsicum through Design
Multi Juicer Digital. Blend tomato paste with
red wine, stir in the extracted juice. Pour into
a saucepan and cook over medium heat for
3-4 minutes. Add pasta and toss to coat pa-
sta well. Divide mixture between 4 serving
bowls. Sprinkle with oregano and Parmesan
cheese. Serve immediately.