Breville juice fountain compact Instruction Booklet page 16

LIQUID LUNCHES
MANGO, CANTALOUPE AND
ORANGE YOGURT DRINK
Makes 4 servings
INGREDIENTS
1 mango, halved, peeled and seeded
½ small cantaloupe, peeled, seeded and cut into
two equal portions
5 oranges, peeled
¼ cup natural yogurt
METHOD
1. Process mango, cantaloupe and oranges
through juicer.
2. Pour into a large bowl whisk in yogurt.
Serve immediately.
30
FRESH VEGETABLE SOUP
WITH NOODLES
Makes 4 servings
INGREDIENTS
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green bell pepper, seeded
1 tablespoon (15g) butter
1 tablespoon wholemeal flour
13fl oz (375ml) vegetable stock
15oz (425g) canned white beans
1 packet instant noodles
Freshly ground black pepper
METHOD
1. Process tomato, onion, carrots and green
pepper through juicer.
2. Melt butter in a large saucepan over a
medium heat.
3. Stir in flour, cook for one minute, stirring
constantly.
4. Stir in the extracted juice, vegetable
stock and beans.
5. Bring to a boil, then reduce heat and
allow to simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until
noodles are tender.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
LIQUID LUNCHES
GAZPACHO
Makes 4 servings
INGREDIENTS
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red bell pepper, seeded
1 lebanese cucumber
2 tablespoons red wine vinegar
Freshly ground black pepper
1 cup crushed ice
¼ cup chopped fresh basil
METHOD
1. Process tomatoes, parsley, garlic,
onion, carrots, celery, bell pepper and
cucumber through juicer.
2. Stir in vinegar and black pepper.
3. Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil
and serve immediately.
PASTA WITH PROVENCALE
STYLE SAUCE
Makes 4 servings
INGREDIENTS
4 tomatoes
2 sprigs fresh parsley
1 stalk celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red bell pepper, seeded
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
1lb (500g) cooked pasta
¼ cup grated Parmesan cheese
METHOD
1. Process tomatoes, parsley, celery, garlic,
onion and red bell pepper.
2. Blend tomato paste with red wine, stir in
the extracted juice.
3. Pour into a saucepan and cook over
medium heat for 3-4 minutes.
4. Add pasta and toss to coat pasta well.
Divide mixture between 4 serving bowls.
5. Sprinkle with oregano and
Parmesan cheese.
Serve immediately.
31