Carrot, apple and
1 small onion, finely chopped
cups carrot, apple and celery
(see juice recipe on page R3)
8.75oz cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
cup butter, melted extra
1 cup grated fresh Parmesan cheese
1. 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.
2. 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.
3. 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 400°F
for 20-25 minutes or until golden.
Parsnip, herb and
polenta hot cakes
2 cups parsnip pulp, strained
2 eggs, separated
cup polenta (corn meal)
cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red capsicum, finely chopped
1 tablespoon oil
1. Combine parsnip pulp, milk, egg yolks, self-raising
flour, polenta, thyme, rosemary, cajun seasoning
and red capsicum in a large mixing bowl. Beat
egg whites until soft peaks form, fold into
2. Heat oil in a large frying pan, drop spoonfuls of
mixture into pan. Cook for about 1 minute on each
side or until golden.
Rather than waste the
fiber from the fruit
and vegetables that have been juiced, the following
recipes have been developed using the left over pulp.
and feta flan
8 sheets filo pastry
60g butter, melted
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
250g feta cheese, crumbled
1 egg white
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
1. Layer the sheets of pastry, brushing between each
sheet with butter. Lift pastry into a 10 inch flan
tin, press over base and side. Trim pastry edge to
about .5in higher than side of tin.
2. Combine leek, pumpkin, carrot, feta cheese, eggs,
egg white, milk, orange rind and parsley. Pour into
pastry case and bake at 360°F for
25-30 minutes or until golden and set.
3 teaspoons butter
1 onion, finely chopped
1 ham bone
cups beetroot pulp, strained and
1.75oz potato pulp, strained and juice reserved
1.75oz carrot pulp, strained and juice reserved
3.5oz tomato pulp, strained and juice reserved
1.75oz cabbage pulp, strained and juice reserved
reserved juices and enough water to make
up 2 liters
4 bacon rashers, chopped
1 tablespoon lemon juice
cup sour cream
1. 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
2. Remove ham bone, discard bone, finely chop meat
and return to the pan.
Serve topped with sour cream.