Gastroback Design Multi Juicer Digital - Smoothie Operating Instructions Manual page 84

Carrot, apple and celery strudels
Makes 4 serves:
30 g butter
1 small onion, finely chopped
4½ cups carrot, apple and celery
pulp, strained
250 g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60 g butter, melted extra
1 cup grated fresh Parmesan cheese
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. 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 pa-
stry 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. Place table-
spoons of carrot mixture on one end of pa-
stry, fold in sides and roll up like a Swiss roll.
Repeat with remaining pastry and pulp mix-
ture. Place on a greased oven tray and bake
at 200°C for 20-25 minutes or until golden.
84
Berry and white chocolate mousse
Makes 5 serves:
200 g white chocolate
200 g strawberry pulp
200 g raspberry pulp
3 teaspoons gelatine dissolved in 3 table-
spoons hot water
3 egg yolks
300 ml carton thickened cream
¼ cup icing sugar
2 tablespoons Grand Marnier
Melt chocolate over hot water, cool, being
careful not to let it set. Combine strawberry
pulp and raspberry pulp, set aside. Combi-
ne melted chocolate, gelatine mixture and
egg yolks, whisk until pale and glossy. In a
separate bowl, beat cream and icing sugar
together until soft peaks form, fold through
chocolate mixture with berry pulp and
Grand Marnier. Pour into a wetted 5 cup
capacity mould. Refrigerate several hours or
overnight.
Carrot cake
Makes 8 serves:
1¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup peanuts, chopped
½ cup sultana
½ cup brown sugar, firmly packed
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream
Grease and line a 25cm x 15cm loaf pan.
Sift flour and baking powder into a large
mixing bowl, add nutmeg, cinnamon, car-
damom, peanuts, sultana, brown sugar and
carrot pulp, stir to combine. Add eggs, oil
and sour cream. Beat with electric mixer,
using medium speed until all ingredients
are well blended. Pour into loaf pan. Bake