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RECIPES
COLESLAW
Makes 4–6 serves
INGREdIENTS
½ lb (250g) white cabbage, cut in wedges
½ lb (250g) purple cabbage, cut in wedges
2 carrots, peeled
1 Spanish onion, peeled and quartered
1 red bell pepper, quartered
1 green bell pepper, quartered
2 sticks celery
2 Granny Smith apples, quartered
dressing
1 cup (237ml) mayonnaise
¼ cup (60ml) light sour cream
1 tablespoon seeded mustard
METHOd
1.
Assemble the food processor using the
coarse shredding disc.
2.
Shred cabbages, carrots, onion and bell
pepper, then transfer to a large serving
bowl.
3.
Reassemble the food processor using
the adjustable slicing disc and slice the
celery and apples. Toss with shredded
ingredients.
4.
For the dressing: combine mayonnaise,
sour cream and mustard.
Fold dressing through tossed ingredients and
serve chilled.
All manuals and user guides at all-guides.com
STRAWBERRy CRêPES
Makes 8 serves
INGREdIENTS
2 large eggs
1 cup/235ml milk
1 tablespoon butter, melted
1 cup/130g all purpose flour
2 teaspoons bakers sugar
¼ cup (50g) bakers sugar, extra
¼ cup (60ml) water
1 pint strawberries, washed and hulled
2 tablespoons brandy, optional
METHOd
1.
2.
3.
4.
5.
6.
Serve strawberry crêpes with scoops of
vanilla ice cream.
Assemble the food processor using the
S Blade™.
Place eggs, milk, butter, flour and sugar
into the processing bowl. Process until
smooth. Allow to stand for 1 hour.
Heat a small, non-stick frypan or
crêpe pan. Pour ¼ cup of batter into
pan, swirling to cover base. Cook on
medium heat until underside is golden,
approximately 1 minute. Turn and
cook other side. Remove from pan and
place on a plate. Repeat with remaining
batter, stacking crêpes onto plate and
interweaving with strips of greaseproof
paper to prevent crêpes sticking together.
Set aside. Repeat with remaining batter.
To make strawberry sauce: heat extra
sugar and water in a small saucepan
until dissolved. Add strawberries and
cook until soft. Cool slightly.
Reassemble the food processor using
the S Blade™. Place cooled strawberry
mixture into the processing bowl. Process
until smooth. Stir in brandy if desired.
Fold crêpes into quarters and arrange in
over-lapping layers in a lightly greased
oven-proof dish. Pour strawberry sauce
over the crêpes and bake in a preheated
oven at 400°F (200°C) for 10-15
minutes.
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