Carrot, Pumpkin And Feta Flan; Vegetable And Bacon Soup - Breville BJE520 Instructions And Recipes Manual

usINg juICe extrACtor - fibre favourites
Rather than waste the fibre from the fruit and vegetables that have been juiced, the following recipes have been
developed using the left over pulp.

CArrot, pumpkIN 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
3 x 60g eggs
1 egg white
⁄ cup milk
1
2
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
1. Layer the sheets of pastry, brushing between each
sheet with melted butter. Lift pastry into a 25cm
flan tin, press over base and side. Trim pastry
edge to about 1.5cm higher than side of tin.
2. Combine leek, pumpkin, carrot, feta cheese, eggs,
egg white, milk, orange rind and parsley.
3.
Pour into pastry case and bake at 180°C for
25-30 minutes or until golden and set.

vegetABle ANd BACoN soup

3 teaspoons butter
1 onion, finely 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 2 litres
4 bacon rashers, chopped
1 tablespoon lemon juice
⁄ cup sour cream, for serving
1
2
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
30-40 minutes.
2.
Remove ham bone, discard bone, finely chop meat
and return to the pan.
3.
Serve topped with sour cream.
R11