Page 20 - Kenwood Cook Book

Lemon Cucumber Rings

USING SLICER AND Make the jelly according to packet
SHREDDER direction, using ¼ pt less water than
1 pkt lemon jelly indicated.
½ cucumber, finely sliced Allow the jelly to get cold and thicken to
1 carrot, coarsely shredded the consistency of unbeaten egg white.
1 apple, coarsely shredded Prepare the vegetables and nuts and stir
2 oz walnuts, coarsely into the jelly.
shredded Pour into a ring mould. Chill.
When set turn out and garnish with crisp
salad greens and radishes.

Potato Puffs

USING SHREDDER AND ‘K’ Peel and grate potatoes using fine
BEATER shredder. Squeeze excess liquid out of
6 medium potatoes, finely potatoes and place in mixing bowl with
shredded onion, eggs and seasoning. Mix on
1 onion, finely shredded speed 2 with ‘K’ beater until well
2 eggs blended. Add sufficient flour to make a
1 tsp salt batter of a heavy dropping consistency.
pinch pepper Heat the fat in a heavy frying pan and
2 tsp chopped parsley drop the potato mixture in spoonfuls into
fat for deep frying the hot fat.
flour (plain) Fry over moderate heat, turning to
brown both sides.
When cooked, lift the puffs out and drain
on paper towels.

Vegetable Fried Rice

USING SLICER AND Using coarse slicer pass pepper, onion,
SHREDDER mushroom and carrot through the slicer
2 cups cold boiled rice and shredder.
1 small green pepper Heat oil in a wide, heavy based pan.
1 medium onion Fry the rice, stirring constantly, add the
¼ lb mushrooms prepared vegetables together with the
1 medium carrot strained bean shoots.
3 tbsp cooking oil Add the salt and pepper and mix all
small tin bean shoots together, cover the pan and continue to
small wedge of hard white cook for 7-10 minutes.
cabbage Reduce the heat, beat the eggs and,
1 tsp salt making a hollow in the center of the
pepper vegetables, pour them into the pan.
2 tbsp chopped parsley Leave a minute or so till half set then stir
2 eggs through the mixture.
3 tbsp cooking oil Serve topped with chopped parsley.
Serves 4

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