Bedienungsanleitung Gastroback 40137 (Seite 62 von 64) (Deutsch, Englisch)

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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, finely chopped

1 ham bone

350 g beetroot pulp, strained and

juice reserved

50 g potato pulp, strained and juice reserved

50 g carrot pulp, strained and juice reserved

100 g tomato pulp, strained and juice

reserved

50 g cabbage pulp, strained and juice

reserved

reserved juices and enough water to

make up 2 litres

4 bacon rasher, chopped

1 tablespoon lemon juice

½ 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,

finely chop meat and return to the pan.

Serve topped with sour cream.

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. 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 remain-

ing 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 straw-

berry 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.

Carrot cake

Serves 16:

1¾ cups plain flour

2 teaspoons baking powder

½ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon cardamom

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