Manual Gastroback 40117 vital juicer pro (page 49 of 52) (English, German)

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CARROT, APPLE AND CELERY STRUDELS

Serves 8:

» 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. Com-

bine onion, carrot, apple and celery pulp, cot-

tage 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 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. 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.

BERRY AND WHITE CHOCOLATE MOUSSE

Serves 6:

» 200 g white chocolate

» 200 g strawberry pulp

» 200 g raspberry pulp

» 3 teaspoons gelatin dissolved in 3 table-

spoons

» hot water

» 3 egg yolks

» 300 ml carton thickened cream

» ½ cup icing sugar

» 2 tablespoons Grand Marnier

Melt chocolate over hot water, cool, being careful

not to let it set. Combine strawberry pulp and ras-

pberry pulp, set aside. Combine melted chocolate,

gelatin 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 Mar-

nier. Pour into a wetted 5 cup capacity mould.

Refrigerate several hours or overnight.

CARROT CAKE

Serves 16:

» 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 25 cm x 15 cm loaf pan. Sift

flour and baking powder into a large mixing bowl,

add nutmeg, cinnamon, cardamom, peanuts, sulta-

na, 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 at 180 °C

for 1 hour or until cake is cooked when tested with

a skewer. Remove from oven, stand in cake pan

for 5 minutes before inverting out onto a wire cake

rack.

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Gastroback 40117 vital juicer pro Manual

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