52
RECIPES
COLESLAW
Makes 4–6 serves
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.