RECIPES
Coleslaw
Makes
INGREDIENTS
300g white cabbage, cut in wedges
300g purple cabbage, cut in wedges
2 carrots, peeled
1 Spanish onion, peeled and quartered
1 red capsicum, quartered
1 green capsicum, quartered
2 sticks celery
2 Granny Smith apples, quartered
Dressing:
INGREDIENTS
1 cup mayonnaise
¼ cup light sour cream
1 tablespoon seeded mustard
METHOD
1.Assemble the food processor using the coarse shredding disc.
2.Shred cabbages, carrots, onion and capsicum, 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.
5.Fold dressing through tossed ingredients and serve chilled.
Mayonnaise
Makes approximately 2 cups
INGREDIENTS
3 egg yolks
2 teaspoons Dijon mustard
1 teaspoon seeded mustard
2 cloves garlic, peeled, optional
1 tablespoon white vinegar 1½ cups/375ml olive oil
METHOD
1.Assemble the food processor using the quad blade.
2.Place egg yolks, mustard, garlic and vinegar into the processing bowl. With the motor running slowly add oil through the feed chute, processing until smooth and creamy.
Variations - add one of the following to the prepared mayonnaise:
For a rich, creamy mayonnaise, add ¼ cup double cream.
For yoghurt mayonnaise, add ¼ cup plain yoghurt
For lemon mayonnaise, substitute vinegar with lemon juice and add 1 teaspoon grated lemon rind.
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