Reviews 101

Fruit and Vegetable juices have high nutrient and health value which promotes medicinal effects. The Samson GB-9001 Juicer is 6 in 1 juice extractor with 6 different nozzles. It comes in both Black and White colour. It includes vegetable juice extractor, Fruit Juicer, Mincing, Chopper, Food Mill, and Fruit Sorbet Maker.

Samson GB 9001 uses a mill type single phase induction motor. It has speed of 80 RPM; the motor power is 160 Watts. The Juicer is superior for leafy greens and Wheat grass. It has a screw which can adjust to the speed so that heat may not affect juice and will be rich in nutrient value. It can extract from any kind of fruit. It can chop and mince finely such ginger, garlic, meat and fish. The Juicer is bit heavy due to thick plastic with melamine gear and polycarbonate construction. The handling of the juicer is easy and quick cleaning is possible. Juicer has on/off control push buttons. It can also make salsa, frozen desserts, baby food, pasta, noodles, Nut butters etc.

It has some special capabilities such as to process fibres, hard vegetables. It can homogenize mocha, coffee beans etc. Juicer contain adjustment knob to produce more quantity of extract from the pulp. The quality of the juice, flavour, color never changes due to the low speed and as rich in its nutrients value.

The attachments of the juicer includes Noodle Nozzles, Pasta Nozzles, Juicing Nozzle, Mincing Nozzle, Cone, Cups, Brush, Pusher/ Plunger, Fuse, Sieve, Video Tape. The Juicer weighs 14.6 Lbs and the dimensions measures 550mm in length, 260mm in Width and 370mm in height.

Find Breville Fruit Juicers, Moulinex Juicer reviews and compare prices at juicer.org.uk.

For a 9 in prepared pie crust

For the filling:

2 large lemons
40g/1Ѕoz cornflour (this is what we call corn starch)
300ml/10fl oz water
2 egg, yolks only
75g/3oz xylitol

For the meringue:

3 egg, whites only
120g/4Ѕoz xylitol

Method
1. Lower the oven heat to 150C/300F/Gas 2.
2. To make the filling measure 10fl oz/275ml cold water into a jug,
and spoon the cornflour and xylitol into a bowl. Add enough of the
water to mix the cornflour to a smooth paste.
3. Pour the rest of the water, and the lemon zest into a small pan.
Let this come to the boil then slowly pour it onto the cornflour,
carefullly mixing it until you have a smooth paste.
4. Return the mixture to the saucepan and bring back to the boil, still mixing.
5. Simmer very gently for about one minute, stirring all the time to
prevent it from catching. Then remove the pan from the heat and beat
in the egg yolks and lemon juice.
6. Pour the lemon mixture into the pastry shell and spread it out evenly.
7. For the meringue, whisk the egg whites in a large bowl with an
electric whisk until they form stiff peaks. Whisk in the xylitol, a
spoonful at a time, whisking well and at a high speed between each
addition. Spoon the meringue over the top of the lemon filling,
spreading it out evenly and swirling it into peaks. Make sure there
are no gaps.
8. Bake at the lower oven temperature for about 45 minutes for the
23cm/9in pie until the meringue is crisp and pale beige on the outside
and soft and marshmallowy underneath.
9. Serve warm or cold.

1/4 lb. bacon, chopped into 1/2-in pieces
1/3 cup onion, diced
1/3 cup celery, diced
1/3 cup green bell pepper, cored, seeded, and diced
1/4 lb. (1/2 cup) butter, plus 2 Tbsp. butter, melted, divided use
1 can cream-style corn
1 can whole kernel corn, drained
1/4 cup milk
2 Tbsp. jalapenos, diced
2 Tbsp. pimentos, diced
1 Tbsp. sugar
1 tsp. salt
2 cups corn bread muffins, crumbled, divided use

Preheat oven to 350 degrees F.

In a large skillet over medium heat, cook the bacon until crisp.
Add the onion, celery, and bell pepper.
Saute for 2 minutes on low heat.
Set aside. In a medium-size pan, melt the 1/4 pound of butter.
Add both cans of corn, milk, jalapenos, pimentos, sugar, and salt.
Heat the mixture over low heat.
Add the bacon-vegetable mixture and 1 cup of the corn bread muffin crumbs to
the corn mixture. Heat well, stirring frequently.

Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.
Moisten the remaining corn bread muffin crumbs with the remaining butter and
sprinkle on top of the corn mixture.
Bake in a preheated, 350 degree F. oven until the crumbs are light brown.