Kambrook KFP800, Instruction Booklet, Page: 30 / 36

29
Apple Coleslaw
Makes 6 serves
500g red apples, cored, peeled, halved
400g white cabbage
½ medium red onion, peeled
4 sticks celery, washed
¼ cup Greek yoghurt
2 tsp lemon juice
1 tsp paprika
1.
Using the grating blade on the food
processor, lock the lid into place,
select ‘LOW’ speed setting and push
the apples down the feed chute, with
the food pusher until all apples have
been thinly sliced.
2.
Using the slicing blade on the food
processor, lock the lid into place,
select ‘LOW’ speed setting and push
the cabbage, onion and celery down
the feed chute, with the food pusher
until all have been thinly sliced.
3.
In a bowl, combine the yoghurt,
lemon and paprika and toss through
the coleslaw.
Carrot Cupcakes
Makes 18 serves
300g carrots, peeled
1 cup self-raising flour
½ cup plain flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
½ cup brown sugar
¾ cup vegetable oil
½ cup golden syrup
3 x 59g free range eggs, lightly whisked
1 tsp vanilla bean paste
200g cream cheese, cubed and softened
2 cups pure icing sugar
2 tbsp Manuka honey
2 tsp boiling water
1.
Preheat a fan forced oven to 160°C.
Line 3 x 6 hole cupcake tins with patty
pans.
2.
Using the grating blade on the food
processor, lock the lid into place,
select ‘LOW’ speed setting and push
the carrots down the feed chute, with
the food pusher until all carrots have
been grated.
3.
In a bowl, place the carrots, flours,
baking soda, cinnamon, nutmeg,
brown sugar, vegetable oil, golden
syrup, eggs and vanilla and stir until
combined.
4.
Distribute into patty pans and bake for
16 minutes or until a skewer is inserted
and comes out clean. Allow to cool.
5.
To make the icing, combine the
cream cheese, icing sugar, honey and
boiling water using an electric mixer,
until light and fluffy, approximately 3
minutes.
6.
Pour into a piping bag with a tip
of your choice. Pipe in a circular
motion and refrigerate if not eating
immediately.