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Cakes
R13
Carrot and Zucchini Cake
3 small zucchinis
2 carrots
3 x 60g eggs
2 cups sugar
3 teaspoons vanilla
1
⁄
2
cup oil
1 cup walnuts, finely chopped
2
1
⁄
2
cups self raising flour
1
⁄
4
teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1. Assemble food processor using the shredding disc.
2. Grate zucchinis and carrots, set aside.
3. In a mixing bowl, beat the eggs until pale in
colour. Add the sugar, vanilla and oil, process until
slightly thickened. Add walnuts, zucchinis and
carrots, flour, baking powder, salt and cinnamon,
mix until well combined.
4. Pour mixture into 2 well greased and base lined
20cm cake pans.
5. Bake in a preheated moderate oven 180ºC for
40-45 minutes or until cooked when tested.
When mixing cakes do not over mix as this will
toughen the mixture.
Note
Salads
Coleslaw
3 sticks celery
4 shallots
1
⁄
4
red cabbage, separate leaves and roll
into bundles
1
⁄
4
white cabbage, separate leaves and roll
into bundles
2 carrots, peeled
2 green apples, cored and quartered
1 red capsicum
210g can pineapple pieces, drained
125g can corn nibbles, drained
1 cup mayonnaise
1. Assemble food processor using the slicing disc.
2. Use button 3 to slice celery, shallots and cabbage,
place into a large bowl.
3. Reverse the disc to the shredding side and use
button 3 to grate carrots.
4. Remove the slicing\shredding disc and insert the
chopping blade. Use the Pulse button to process
apple, capsicum and pineapple until chopped.
5. Add chopped mixture to the sliced vegetables. Add
corn and mayonnaise and toss all ingredients until
well combined.
6. Refrigerate until ready to serve.
R12