42
RECIPES
43
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:
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 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.
PUMPKIN SOUP
Makes approximately 1½ liters /quarts
INGREDIENTS
1 leek, trimmed and cleaned
1 in/2.5cm piece fresh ginger, peeled
1 tablespoon butter or oil
1 teaspoon ground cumin
1 lb/450g pumpkin, peeled and cubed
1 medium potato, peeled and cubed
3 cups/710ml chicken stock
1
L
cups sour cream, for garnish
Chopped garlic chives, for garnish
METHOD
1.
Assemble Food Processor using the
adjustable slicing disc and slice the leek
and ginger.
2.
Heat butter in a large saucepan, add sliced
leek and ginger, sauté until tender, stir in
cumin. Add pumpkin, potato and chicken
stock, cover and cook until tender. Remove
from heat and allow to cool.
3.
Reassemble Food Processor using the S
Blade™.
4.
Place half of the cooled ingredients into
processing bowl. Process until smooth
and remove. Repeat with remaining
ingredients. Reheat soup before serving.
Serve Pumpkin Soup hot, garnished with 1
tablespoon sour cream and a sprinkle of chives.
NOTE
When making soups always allow
the hot ingredients to cool for approx.
30 minutes.
LEEK AND POTATO SOUP
Makes approximately 2 liters/quarts
INGREDIENTS
2 leeks, trimmed and washed
2 tablespoons/28g butter
2 cloves garlic, peeled and crushed
1 ½ lb/680g potatoes, peeled and roughly
chopped
1 cup/235ml chicken stock
1 cup sour cream
Salt and pepper, optional
Chopped chives, for garnish
METHOD
1.
Assemble Food Processor using the
adjustable slicing disc and slice the leeks.
2.
Heat butter in a large saucepan, add
leeks and garlic and sauté for 3-4 minutes
until softened. Add potatoes and stock.
Cover, bring to the boil then simmer until
potatoes are soft. Cool slightly.
3.
Reassemble Food Processor using the S
Blade™.
4.
Place half of the cooled ingredients
into the processing bowl. Process
until smooth and remove. Repeat with
remaining ingredients.
5.
Transfer processed mixture back into
saucepan, stir in sour cream, season to
taste and reheat gently before serving.
Serve hot, garnished with chives.
