Page 19 - Kenwood Cook Book

Crispy Cream Cabbage Salad

USING SLICER AND Mix all the vegetables together in a bowl,
SHREDDER season with salt.
3 cups white cabbage Pour sour cream dressing (page 90)
prepared with fine slicer over and toss lightly before serving.
½ cup celery prepared with
coarse shredder
1 cup carrot prepared with
fine shredder
½ small onion prepared with
fine shredder
salt
Serves 4

Green and Gold Salad

USING SLICER AND Combine the carrot, peanuts with
SHREDDER mayonnaise.
1 cup carrot prepared with Arrange salad greens on individual
coarse shredder dishes and place a slice of pineapple on
½ cup salted peanuts each.
prepared with fine Top each slice with the carrot mixture.
shredder
4 tbsp mayonnaise
4 slices pineapple
crisp salad green
Serves 4

Vegetable Loaf

USING MINCER AND Cook the onions in the hot fat until light
LIQUIDISER brown.
2 tbsp melted fat Mince the celery, carrots and walnut
1 medium onion, chopped through the fine mincing screen and add
3 stalks celery to the onions together with the
3 medium carrots breadcrumbs prepared in the liquidiser.
4 oz walnuts Place the egg, seasoning and tomatoes
6 oz breadcrumbs into the liquidiser and blend on
(wholemeal or rye) maximum speed for 30 seconds.
1 tsp salt Pour on to the vegetables, mix well and
½ tsp pepper turn into a well-greased loaf pan or
1 tsp mixed herbs square tin.
1 egg Bake in a moderate oven (350°F)
1 lb tomatoes approximately 35 minutes.
Serves 3-4 Serve with tomato or mushroom sauce.

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