Kambrook KFP95 - Manual (Page 24)

24
Coleslaw
Serves 8-10
6 sticks celery
8 shallots
¼ red cabbage, separate leaves and roll
into bundles
¼ white 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 4-6
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
¾ cup 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.
KFP95_IB_FA.indd 24 16/11/09 4:40 PM