Breville the Sous Chef BFP800XL Instruction Book page 44

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.
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BFP800XL_IB_B11_FA.indd 44
MICA'S MEATBALLS
Makes approximately 25 meatballs or
(1) 9 x 5 x 3-inch loaf pan of meatloaf
INGREdIENTS
½ cup parmesan cheese shredded
1 medium onion, quartered
½ cup Italian parsley (1/2 bunch)
2 slices of day old bread, quartered
1 pound boneless beef chuck, cut into 1 inch
pieces
1 pound boneless pork, cut into 1 inch pieces
¼ cup dry nonfat powdered milk
½ teaspoon fennel seeds
1 teaspoon sweet basil
1 teaspoon Italian herbs
1 ½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
¼ cup ice cold water
METHOd
1. Assemble the Breville Sous Chef™ using
the fine grating disc.
2. Finely grate the Parmesan cheese and
remove from processing bowl and set
aside.
3. Reassemble the Breville Sous Chef™
using the S Blade™.
4. Place onion, parsley, bread, meat, dry
milk, grated cheese and spices into the
processing bowl; Pulse 4 to 6 times and
then process until finely chopped.
5. Add the eggs and water and Pulse until
just combined being careful not to over
process.
Shape the mixture into balls, 2 tablespoons
each. Arrange them in a single layer in a
baking dish and bake at 375°F for 25 minutes.
Eat plain or add to tomato sauce.
27/05/11 5:00 PM