Coleslaw
Serves
6 sticks celery
8 shallots
¼red cabbage, separate leaves and roll into bundles
¼white cabbage, separate leaves and roll into bundles
4 carrots, peeled
3 green apples, cored and quartered
1 red capsicum
1½ cups mayonnaise
1.Use the thick slicing disc on MED speed.
2.Slice celery, shallots and cabbage, place into large bowl.
3.Use the coarse grating disc on MED speed.
4.Process carrots and place in bowl with cabbage.
5.Use the processing blade on MED speed.
6.Pulse apple & capsicum until roughly chopped.
7.Add mixture to the cabbage. Place mayonnaise into bowl with cabbage and combine well.
8.Refrigerate before serving.
Lasagne
Serves
500g chuck steak, cubed
1 onion, peeled and quartered
2 cloves garlic
2 tablespoons vegetable oil
440g can tomatoes
2 tablespoons tomato paste
1 tablespoon mixed herbs Cheese Sauce
90g tasty cheese
30g butter or margarine
2 tablespoons plain flour
¾cup milk ½ cup cream
1.1 x 450g packet instant lasagne sheets.
2.Use processing blade on MAX speed.
3.Place steak, onion and garlic in processing bowl and process until finely chopped.
4.Heat oil in a frypan and add meat mixture. Cook until browned, add tomatoes, tomato paste and herbs. Allow to simmer for 20 minutes.
Cheese Sauce
5.Use the coarse grating disc on MAX speed.
6.Grate tasty cheese.
7.Melt butter in a small saucepan. Add flour, stir until smooth, cook for 1 minute.
8.Add milk and cream stirring over medium heat until sauce boils and thickens. Simmer for 3 minutes, add cheese and stir until cheese melts.
9.Place ½ of the meat sauce in the base of the lasagne dish. Pour ½ of the cheese sauce over the top. Assemble lasagne sheets over the cheese sauce and then repeat the procedure.
10.Bake in moderate oven for 20 minutes.
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