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3
DOUGH MIXING FOR TORTILLAS
Ingredients:
350g our
210g water
30g olive oil
Method:
1. Using the mixer attachment in the jug, process the ingredients on speed 1 until smooth.
2. Divide dough into balls to make medium pan size at circles. Cook tortillas in a pan for 3
minutes, then ip over and cook the other side.
3. Serve with the desired dips and toppings.
COLESLAW
Ingredients:
½ medium head cabbage, wedges
1 wedge purple cabbage
2 medium carrots, peeled and trimmed
1 small purple onion
½ cup stuffed olives, coarsely chopped
¾ cup mayonnaise
3 tbsp red wine vinegar
½ tsp celery seed
Ground pepper, to taste
Method:
1. Using the reversible shredding/slicing disc, thinly slice cabbages.
2. Using the reversible shredding/slicing disc, shred the carrots and onion.
3. Place vegetables in a large bowl and add the olives.
4. Using the chopping attachment, mix mayonnaise, red wine vinegar and celery seeds.
5. Pour over cabbage mixture and toss to combine.
6. Cover and refrigerate at least 1 hour to allow avours to blend.
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