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Layer the sheets of pastry, brushing between each sheet with
butter. Lift pastry into a 25 cm an tin, press over base and
side. Trim pastry edge to about 1.5cm higher than side of
tin. 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
Serves 4:
3 teaspoons butter
1 onion, nely 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 rasher, chopped
1 tablespoon lemon juice
1/2 cup sour cream
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. Remove ham bone, discard bone, nely chop meat
and return to the pan. Serve topped with sour cream.
Carrot, apple and celery strudels
Serves 8:
30g butter
1 small onion, nely chopped
41/2 cups carrot, apple and celery
pulp, strained
(see juice recipe on page 49)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets lo pastry
60g 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 lo 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:
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatin dissolved in 3 tablespoons
hot water
3 egg yolks
300ml carton thickened cream
1/4 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.
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
Marnier. Pour into a wetted 5 cup capacity mould. Refrigerate
several hours or overnight.
