Breville BJE410 Instructions Manual page 14

liquid lunches
fresh vegetable soup with noodles
Makes 4 serves
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and seeded
1 tablespoon butter
1 tablespoon wholemeal flour
375ml vegetable stock
425g canned baked beans
1 packet 2 Minute Noodles
Freshly ground black pepper
1. P rocess tomato, onion, carrots and green
pepper through Juice Fountain Plus using
™
low and high speed.
. M elt butter in a large saucepan over a
medium heat.
. Stir in flour, cook for one minute, stirring
continuously.
4. Stir in the extracted juice, vegetable stock
and baked beans
. B ring to the boil, then reduce heat and allow
to simmer for 10 minutes
6. Add noodles, cook for  minutes or until
noodles are tender.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
R6
gazpacho
Makes 4 serves
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 capsicum, base removed and seeded
1 Lebanese cucumber
2 tablespoons red wine vinegar
Freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
1. P rocess tomatoes, parsley, garlic, onion,
carrots, celery, red capsicum and cucumber
through Juice Fountain Plus using low and
™
high speeds.
. S tir in vinegar.
. Arrange ice in four soup bowls.
Pour in extracted juice, sprinkle with basil and
serve immediately.
liquid lunches
continued
pasta with provencale style sauce
Makes 4 serves
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large clove garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeded
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
500g cooked pasta
3 tablespoons grated Parmesan cheese
1. P rocess tomatoes, parsley, celery, garlic, onion
and red capsicum through Juice Fountain
Plus using low and high speeds.
. B lend tomato paste with red wine, stir in the
extracted juice.
. P our into a saucepan and cook over medium
heat for -4 minutes.
4. A dd pasta and toss to coat pasta well. Divide
mixture between 4 serving bowls.
. S prinkle with oregano and Parmesan cheese.
Serve immediately.
Mango, rockmelon and orange
yoghurt drink
Makes 4 serves
1 mango, halved, peeled and seeded
½ small rockmelon, peeled, seeded and cut into two
equal portions
5 oranges, peeled
3 tablespoons natural yoghurt
1. P rocess mango, rockmelon and oranges
through Juice Fountain Plus using low
™
speed.
. P our into a large bowl whisk in yoghurt.
Serve immediately.
™
R7