USA
Canada
Mail: Breville USA
Mail: Breville Canada
19400 S. Western Ave
2555, Avenue de l’Aviation
Torrance CA
90501-1119
Pointe-Claire (Montreal)
Phone: 1-866-273-8455
1-866-BREVILLE
Email: [email protected]
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2012.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
Model BEM600XL Issue - A12
CONGRATULATIONS
on the purchase of your Breville product
Register online for product support
*
and exclusive offers.
*Registering is not a substitute for proof of purchase when submitting a Warranty Claim.
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CONTENTS
4
7
Breville recommends safety first
Know your Breville Product
10 Assembly and operation
of your Breville Product
17 Care, cleaning and storage
19 Measuring and weighing
22 Hints and tips
27 Recipes
3
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BREvILLE RECOMMENdS SAfETy fIRST
At Breville we are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise
a degree of care when using any electrical appliance and adhere to the following precautions.
•
•
Ensure the control dial and switch are in
the OFF position and the Breville Handy
Stand Mixer™ and the power cord is
unplugged before attaching the beaters
or dough hooks.
CAREfULLy REAd ALL
INSTRUCTIONS BEfORE
OPERATING ThE APPLIANCE
ANd SAvE fOR fUTURE
REfERENCE
Turn the 'ON/OFF switch on the hand
mixer to ON position. The LCD shows 0
and the display is flashing. The flashing
light indicates ready to operate. Avoid
•
Carefully read all instructions before
operating the Breville Handy Stand
Mixer™ for the first time and save for
future reference.
•
•
Remove and safely discard any
packaging material and promotional
labels before using for the first time.
To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
•
Do not place the stand mixer near
the edge of the counter-top or table
during operation. Ensure the surface is
level, clean and free of water and other
substances. Vibration during operation
may cause the appliance to move.
•
•
Do not use the Breville Handy Stand
Mixer™ on a sink drain board.
Do not place the Breville Handy Stand
Mixer™ on or near a hot gas or electric
burner, or where it could touch a
heated oven.
•
•
Always ensure the Breville Handy
Stand Mixer™ is completely assembled
before operating. Follow the instructions
provided in this booklet.
Do not operate the Breville Handy Stand
Mixer™ with wet hands.
4
BREvILLE RECOMMENdS SAfETy fIRST
•
Do not place hands in the mixing bowl
unless the Handy Stand Mixer™ is
disconnected from the power outlet.
Ensure that the control switch is in the
OFF position and the Breville Handy
Stand Mixer™ is unplugged from the
power outlet before removing the
beaters and dough hooks.
•
Keep the appliance clean. Follow the
cleaning instructions provided in
this book.
IMPORTANT SAf
•
•
•
Ensure the motor, beaters or dough
hooks have completely stopped
before disassembling.
Always remove the beaters or dough
hooks from the Breville Handy Stand
Mixer™ before cleaning.
Care should be taken when removing
food from the bowl by ensuring the
motor and the beaters or dough hooks
have completely stopped before
disassembling. Ensure the control
switch is in the OFF position and mixer
is unplugged before tilting the mixer
motor head into the up-right position.
The beaters or dough hooks should be
released from the mixer motor head
before removing the mixer bowl.
•
•
Ensure the mixer motor head is locked
into the horizontal (closed) position
when not in use and before storing.
Always ensure the Control Switch
and Dial are in the OFF position and
the power cord is unplugged from the
power outlet before attempting to move
the appliance, before assembling or
disassembling the mixer, when the mixer
is not in use and before cleaning or
storing.
•
•
Do not move the Breville Handy Stand
Mixer™ while in operation.
The use of any accessory attachments
not recommended by Breville may cause
fire, electrocution, or injury.
•
•
Do not leave the mixer unattended when
in use.
Do not place any part of the Breville
Handy Stand Mixer™ except the spatula
in the dishwasher.
5
BREvILLE RECOMMENdS SAfETy fIRST
•
This appliance is for household use only.
Do not use this appliance for other than
its intended use. Do not use in moving
vehicles or boats. Do not use outdoors.
Misuse may cause injury.
IMPORTANT
Ensure the control switch is in the OFF
position, and the mixer is unplugged
from the power outlet before attaching
the beaters or dough hooks.
•
•
Always turn the appliance to the OFF
position and unplug at the power outlet
when the appliance is not in use.
Before cleaning, always turn the
appliance to the OFF position, unplug at
the power outlet and allow all parts
to cool.
BREvILLE ASSIST™ PLUG
Your Breville appliance comes with a unique
Assist™ Plug, conveniently designed with
a finger hole in the power plug for easy
and safe removal from the wall outlet. For
safety reasons it is recommended you
•
•
Do not place this appliance on or near
a hot source, such as hot plate, oven
or heaters.
plug your Breville appliance directly into
its own electrical outlet on a dedicated
circuit separate from other appliances. If
the electric circuit is overloaded with other
appliances, your appliance may not function
properly. Use in conjunction with a power
strip or extension cord is not recommended.
Position the appliance at a minimum
distance of 10 inches away from walls,
curtains and other heat or steam
sensitive materials and provide adequate
space above and on all sides for
air circulation.
•
•
This appliance has a polarized plug (one
blade is wider than the other). To reduce
the risk of electric shock, this plug will
fit in a polarized outlet only one way. If
the plug does not fit fully in the outlet,
reverse the plug. If it still does not fit,
contact a qualified electrician. Do not
modify the plug in any way.
It is a safety precaution to prevent
personal injury or property damage
resulting from pulling, tripping or
becoming entangled with a longer
cord. Do not allow children to use or
be near this appliance without close
adult supervision. Longer detachable
power strips or extension cords are not
recommended but may be used if care is
exercised. If an extension cord is used,
(1) the marked electrical rating of the
cord set or extension cord should be at
least as great as the electrical rating of
the appliance, (2) the cord should be
arranged so that it will not drape over
the counter-top or tabletop where it can
be pulled on by children or tripped
over unintentionally.
SAvE ThESE
INSTRUCTIONS
6
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KNOW
your Breville Product
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KNOW yOUR BREvILLE PROdUCT
L
G
B
D
E
M
F
C
I
H
C
K
A
J
8
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KNOW yOUR BREvILLE PROdUCT
A. LOW/ hIGh Control Switch
Accessories
Stainless Steel
3.5 Quart mixing bowl
(not dishwasher safe).
On mixer stand.
B. ON/Off Control Switch
On hand mixer.
dough hooks
C. Two motors
For kneading breads and pizza doughs.
Spatula (not shown)
One motor that drives the beaters and
one motor that drives the mixer bowl, for
better control and performance on any
task, even under heavy loads.
D. 12 Speeds - LCd display
Shows you the speed 1-12 plus
boost (12).
E. Timer – LCd display
Has a count up timer, which displays
how long you have been mixing.
F. hand Mixer
Easily remove the head for a convenient
compact hand mixer.
G. Beaters/dough hooks Release Button
For creaming and beating.
H. Tilt Back Button
Allows the hand mixer to be tilted out of
the mixer bowl.
I. hand Mixer Release Button
J. Mixer Sand
Bench mixer.
K. Motorized Bowl
Spins the bowl against the beating
action to get through even the
thickest mix.
L. Twin Beater Action
Spring loaded, soft tipped to get you
closer to the bowl for increased volume
(not dishwasher safe).
M. Boost Button
For a burst of power.
9
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ASSEMBLy ANd
OPERATION
of your Breville Product
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ASSEMBLy ANd OPERATION
OPERATING yOUR hANdy
STANd MIXER™
ASSEMBLING ThE hANdy
STANd MIXER™
1. Place the mixer on a level dry surface
such as a bench top. Ensure that both
the hand mixer (mixer head) and the
bowl motor dial is in the off position.
BEfORE fIRST USE
Machine Preparation
2. Attach the mixer head to the mixer stand
by aligning the two (2) pins in the top of
the stand with the two (2) slots located
in the base of the hand mixer. Allow the
hand mixer to slot into place. You will
hear a locking noise which indicates that
the hand mixer is in place.
Remove and discard all labeling and
packaging materials attached to your mixer.
Ensure that you have removed all parts and
accessories before discarding the packaging.
Clean parts and accessories using warm
water and a gentle dish washing liquid and
rinse well.
Ensure that the stainless steel bowl, dough
hooks and beaters are washed in warm
soapy water.
NOTE
When first using your Breville Handy
Stand Mixer™ you may notice an odor
coming from the motor. This is normal
and will dissipate with use.
NOTE
Make sure that the hand mixer is
securely attached to the stand
before using.
11
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ASSEMBLyANdOPERATION
ATTAChING ThE BOWL
NOTE
1. The stainless steel bowl can now be
attached to the mixer stand. Place the
bowl into the turntable and turning it to
the RIGHT (clockwise) until it locks into
place. (Product graphic on the stand will
show this).
It is important that the two beaters are
fully inserted into their appropriate
sockets or your Breville Handy Stand
Mixer™ will not operate correctly.
ATTAChING ThE dOUGh hOOKS
1. Attach the dough hooks by pressing the
TILT button and lifting the motor head
until it stops.
2. Insert the dough hooks into the correct
socket as shown on the underside of the
mixer head. The dough hooks should be
inserted with a firm push until they click
into place.
NOTE
It is important that the two dough
hooks are fully inserted into their
appropriate sockets or your Breville
Handy Stand Mixer™ will not
operate correctly.
ATTAChING ThE BEATERS
1. Attach the beaters by pressing the TILT
button and lifting the hand mixer up
until it stops.
2. Insert the beaters into the correct socket
as shown on the front panel of the mixer
head. The beaters should be inserted
with a firm push until they click
into place.
CAUTION
Beaters/dough hooks must be inserted
into the correct sockets as they are
not interchangeable and incorrect
insertion will result in damage.
12
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ASSEMBLyANdOPERATION
OPERATING yOUR BREvILLE
hANdy STANd MIXER™ TWIN
BEATER ACTION
The Breville Handy Stand Mixer™ has 2
motors for superior and thorough mixing
result. One motor controls and drives the
beaters while the second motor drives the
bowl in the opposite direction.
1. Ensure that the ON/OFF switch is set in
the off position and that the motor head
is securely attached to the mixer stand
before using.
5. Insert the beaters or dough hooks into
the mixer head.
2. Insert the power cord into a 110/120V
power outlet and turn the mixer switch
to the on position.
NOTE
There is a square and round beater.
Please ensure that the correct beater is
inserted in the appropriate slot, there
is a graphic on the under side of the
hand mixer to indicate which beater
goes in each slot. The round ended
beater is inserted on the left hand
side and the square ended beater is
inserted on the right hand side.
3. Press the TILT button to lift the
motor head.
4. Insert the stainless steel mixing bowl by
placing it on the stand and rotating it in
the clockwise direction to the
locking position.
6. Add ingredients to the mixing bowl
supplied as listed in the recipe.
7. Press the TILT button to lower the
motor head down lowering in to the
locking position.
13
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ASSEMBLyANdOPERATION
8. To turn the mixer on switch the ON/
OFF switch to the ON position. The
LCD shows "0" and the display is
flashing. The flashing light indicates
ready to operate. Avoid any contact
with the beaters, dough hooks or
moveable parts. Commence mixing by
pressing the (+) speed button to the
desired speed required. You will see the
speed of the mixer on the LCD screen
between the (+/-) speed buttons. Always
begin mixing at a lower speed setting
to prevent splattering. Increase to the
speed suited to the mixing task. The
speed setting can be adjusted during
operation by pressing the (+) or (-)
buttons. Use the mixing guide as
a reference.
NOTE
The beaters/dough hooks will be
released automatically. DO NOT try
to pull the beaters/dough hooks out of
the sockets. Use a spatula to remove
mixture from the beaters/dough hooks.
9. To operate the motor base turn the dial
to your desired setting. You can choose
from OFF, LOW or HIGH.
10. Occasionally stop the mixer during
operation and scrape any food mixture
down the sides of the mixing bowl with
a spatula.
11. When mixing is completed, press the (-)
speed button until the LCD displays “0”
and switch the ON/OFF button to the
OFF position.
12. Unplug the power cord.
13. Press the TILT button and tilt motor
head back on the mixer stand.
14. Remove the beaters/dough hooks by
pressing the eject button on the front
panel of the mixer head while grasping
the shaft of the beaters.
14
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ASSEMBLyANdOPERATION
USING ThE hANd MIXER
NOTE
The hand mixer can be used on its own
(not on the stand) for smaller quantities of
ingredients or quick light tasks that need to
be mixed. To use the hand mixer without the
stand please follow the below instructions:
There is a square and round beater.
Please ensure that the correct beater is
inserted in the appropriate slot, there
is a graphic on the mixer to indicate
which beater goes in each slot. The
round ended beater is inserted on the
left hand side and the square ended
beater is inserted on the right
1. Press the TILT button and tilt motor
head back on the mixer stand.
2. On the inner side of the stand is a
mixer head release button. Press this to
remove the mixer head from the stand.
hand side.
7. To turn the mixer on switch the
ON/OFF switch to the ON position.
The LCD shows O and the display is
flashing. The flashing light indicates
ready to operate. Avoid any contact
with the beaters, dough hooks or
moveable parts. Commence mixing by
pressing the (+) speed button to the
desired speed required. You will see the
speed on the mixer on the LCD screen
between the (+/-) speed buttons.
3. Ensure that the ON/OFF switch is set in
the off position.
4. Add ingredients to the mixing bowl
supplied as listed in the recipe.
5. Insert the power cord into a 110/120V
power outlet.
6. Insert the beaters or dough hooks into
the mixer head.
8. Always begin mixing at a lower speed
setting to prevent splattering. Increase
to the speed suited to the mixing task.
The speed setting can be adjusted
during operation by pressing the (+) or
(-) buttons. Use the mixing guide as
a reference.
15
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ASSEMBLy ANd OPERATION
9. Occasionally stop the mixer during
operation and scrape any food mixture
down the sides of the mixing bowl with
a spatula.
10. When mixing is completed, press the (-)
speed button until the LCD display “0”
and switch the ON/OFF button to the
OFF position and unplug the
power cord.
BOOST fUNCTION
Pressing the BOOST button while mixing
provides an extra burst of power, overriding
the speed setting being used. Press the
BOOST button and hold it down for no
more than 30 seconds to avoid overheating.
This function can be used with the hand
mixer and the Handy Stand Mixer™.
NOTE
Always turn the Breville Handy
Stand Mixer™ OFF if you need to
scrape the bowl during use. Then
continue mixing.
CAUTION
Avoid contact with beaters/dough
hooks during operation. Keep hands,
hair, clothing, spatula and other
utensils away from the beaters/dough
hooks to prevent injury or damage to
the mixer.
16
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CARE, CLEANING
ANd STORAGE
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CARE, CLEANING ANd STORAGE
CARE CLEANING ANd STORING
NOTE
1. Always ensure that the control switches
are in the OFF position. Then remove
the power cord from the power outlet.
Do not use abrasive scouring pads
or cleaners when cleaning the mixer
bowl, beaters or dough hooks as these
may scratch the surface. Also ensure
that the mixing bowl, beaters or
dough hooks are not soaked in water
for extended periods of time, i.e. for
several hours or over night, as this may
damage the metal finish. Do not wash
or soak the mixer stand in water or
other liquid. Clean with a damp cloth
and dry thoroughly. Do not allow water
or any liquid to enter the gear system
as damage may result.
2. Eject the beaters/dough hooks from
the mixer.
3. To remove the hand mixer from the
stand before cleaning, press the TILT
button to tilt the mixer head to the up
position. Press the PUSH TO RELEASE
MIXER button to remove the mixer head
from the stand.
4. Remove the mixing bowl from stand
then wipe the hand mixer and mixer
stand area with a soft, damp cloth then
dry thoroughly.
CAUTION
Never immerse the Hand Mixer, mixer
stand, power cord or plug in water or
any other liquid.
5. Wipe any access food particles from the
power cord.
6. Wash the beaters, mixer bowl, spatula
and dough hooks in warm soapy water
with a soft clean cloth. Rinse and dry
thoroughly. The spatula may also be
washed in the dishwasher.
STORAGE
Your Breville Handy Stand Mixer should
™
be kept in a convenient position on your
kitchen counter top or in an accessible
cupboard.
7. Do not allow the mixer, beaters or dough
hooks to soak in water for an extended
period of time, as they may damage the
metal finish.
Always unplug your Breville Handy Stand
Mixer™ from the power outlet before storing.
Place the bowl into the locking position
on the stand. Place the beaters and dough
hooks inside the mixer bowl and lower the
head into the horizontal position.
8. Do not place any part of the mixer
except the spatula in the dishwasher.
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MEASURING ANd
WEIGhING
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MEASURINGANdWEIGhING
Care should be taken when weighing and
measuring ingredients to achieve accuracy
and consistency. Recipes in this instruction
book have been developed using Imperial
and Metric weights and measurements.
NOTE
In general, water weighs the same in
grams as it measures in milliliters.
US METRIC MEASUREMENTS
ml
1 teaspoon
1 tablespoon
1 cup
5
15
250
METRIC WEIGhING SCALES
For consistent results it is recommended
that a metric kitchen scale be used to weigh
as they provide greater accuracy than
measuring cups.
Tare (zero) the scales with the container
in the position then spoon or pour the
ingredients in until the desired weight
is achieved.
MEASURING CUPS
ANd SPOONS
If using graduated measuring cups, it is
important to spoon the dry ingredients
loosely into the required cup. Do not tap
the cup on the counter-top or pack the
ingredients into the cup unless otherwise
directed. Level the top of the cup with a
knife. When using graduated measuring
spoons, level the top of the spoon with a
straight edged knife or spatula.
METRIC LIqUId MEASURING CUPS
If using a graduated, measuring cup, place
cup on a flat surface and check for accuracy
at eye level.
20
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MEASURINGANdWEIGhING
ThERMOSTAT SETTINGS ELECTRIC OvENS
dESCRIPTION Of OvEN
GAS OvENS
°C
°f °C
°f
TEMPERATURES
Very Slow
120
150
170
180
200
220
230
250 120
300 150
325 160
350 180
400 190
425 200
450 230
250
300
325
350
375
Slow
Moderately slow
Moderate
Moderately hot
Hot
400
450
Very Hot
NOTE
If using fan forced (convection) ovens
be sure to turn the temperature down
by 15-20°. Also check the recipes at the
back of this book.
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hINTS ANd TIPS
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hINTS ANd TIPS
•
When hand-shaping dough for rolls,
weigh each piece of dough for more
evenly sized rolls.
fOR BETTER BREAd MAKING
•
Do check the ingredients and read the
recipe before starting to bake.
•
Do measure ingredients accurately –
weight measurements are more accurate
than volume measurements.
SPONGING yEAST
•
•
•
•
Instant active dried yeast is used in the
recipes in this book however fresh or
compressed yeast can be substituted.
•
Do use bread flours unless the recipe
states otherwise.
Fresh or compressed yeast needs to be
‘sponged’ (fermentation started) before
adding to the other ingredients.
•
•
Do check used-by-dates on ingredients.
Do add ingredients in the order stated in
the recipe.
To substitute, use double the amount
of fresh or compressed yeast for the
amount of dry yeast in a recipe.
•
Do store open ingredients in
airtight containers.
•
•
Do use ingredients at room temperature.
To sponge the yeast: Place the quantity
of fresh compressed yeast in the
Don’t use flours that contains a protein
level of less than 11%.
quantity of water (warmed) from the
recipe together with 1 teaspoon sugar
into a clean glass bowl, stir to dissolve
and cover with plastic wrap. Allow
to stand in a warm area around 85°F
(30°C) for about 30 minutes or until the
mixture starts to bubble and froth. This
mixture should be used without delay.
•
Don’t use tableware cups, glasses or
spoons for measuring.
•
•
Don’t use hot water or liquids.
Don’t use self-rising flour to make
yeasted bread unless the recipe
states otherwise.
•
If you live in a high altitude area above
2500 ft. you will probably need to alter
the yeast quantities in the bread recipe.
The higher the altitude, the lower the air
pressure and the faster the dough will
rise. Try reducing the yeast by
WARM AREA fOR RISING
•
Yeast, either when sponging or in the
dough, requires warmth to rise.
•
To create a ‘warm area’ for dough to rise,
place prepared dough item in a stainless
steel mixing bowl and cover with plastic
wrap or a tea towel and place on top of
a slightly smaller bowl of fairly warm
water. Ensure kitchen is warm and free
of drafts. Allow the dough to rise until
double in size.
¼ teaspoon.
•
•
If the weather is hot and humid, reduce
the yeast by ¼ teaspoon to avoid over
rising of the dough.
Flour properties can alter on a seasonal
or storage basis, so it may be necessary
to adjust the water and flour ratio. If
the dough is too sticky, add extra flour
1 tablespoon at a time; if the dough is
too dry add extra water 1 teaspoon at a
time. A few minutes is needed for extra
ingredients to be absorbed. Dough with
the correct amount of flour and water
should foam into a smooth round ball
that is damp to the touch but not sticky.
23
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hINTS ANd TIPS
•
•
Eggs should be at room temperature to
give better volume when whipping.
fOR BETTER BAKING
•
•
•
Check the ingredients and read the
recipe before starting to bake.
Break eggs individually into another
container before adding to other
ingredients to avoid potential spoilage.
Weigh and measure ingredients
correctly.
•
•
Separate egg whites carefully to avoid
inclusion of egg yolks. Egg yolks contain
fat and will prevent successful whipping
of egg whites.
Variations may occur in raw ingredients
use so adjust other ingredients and
baking times if required.
•
•
Preheat oven before starting recipe
preparation, this will ensure the correct
temperature is achieved before
baking starts.
Rinse beaten egg residue from beater
and mixing bowl or other utensils with
cold water immediately after use. Using
hot water will set the egg and make
removal difficult.
Temperature and cooking times
may vary with some ovens so
•
•
Test if cakes are cooked at the end of
baking time by touching the top lightly,
the cake will spring back if cooked. A
wooden skewer or toothpick can also be
inserted carefully into the center of the
cake, if it comes out clean the cake
is cooked.
adjust accordingly. If using a fan
forced (convection) oven reduce the
temperatures in the recipes by 15-20°.
•
When mixing, start the mixer at a
lower speed then gradually increase to
the recommended speed in the recipe
especially when adding dry ingredients.
For crisper results when baking cookies,
remove the baking trays from the oven
and placed directly onto wire racks.
Move the cookies slightly away from
their baked position on the trays and
cool completely before removing.
•
•
•
When using smaller quantities turn off
the mixer from time to time and scrape
the bowl with a spatula.
Ensure beaters and mixing bowl are
clean and free of fats when whipping
egg whites as these will impede aeration.
Spray baking sheets and cake pans with
an oil spray and line with parchment
paper; this will make removing your
food easier.
•
•
Butter should be softened at room
temperature to make creaming butter
and sugar easier.
Keep surfaces and ingredients chilled
when making, handling or rolling out
pastry. Butter for pastry making should
be kept refrigerated.
•
Avoid stretching pastry when rolling
out as it will shrink when baking. Use
light, even strokes in one direction and
avoid pressing down hard on the rolling
pin. Where possible, rest pastry in the
refrigerator before baking.
24
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hINTSANdTIPS
fOR CAKE ANd PASTRy MAKING
fATS IN BAKING
Flour, such as cake, pastry, all purpose, self
rising and whole wheat, used for cake and
pastry making should be lower in protein
(gluten) than flour used for bread making.
Butter will give particular flavor and soft
texture to baked products. When using
butter in baking recipes it is best to use
unsalted butter as salted butters vary in
their salt content and may change the
consistency and taste of your baked good.
Cake and Pastry flour have a lower protein
(gluten) content and give baked products,
such as cakes, muffins, pastries, scones and
pancakes, a softer texture.
Margarine can replace butter to give a
similar result.
All-purpose flour is often used as a general
purpose flour however is not recommended
for bread making.
Oil can be used in some baking to replace
butter but will give texture and
flavour differences.
Self–rising flour is a blend of all purpose
flour and raising agents such as baking
powder. Self rising flour can be used in
recipes to replace all-purpose flour and
baking powder. To make 1 cup self-rising
flour sift together 1 cup all-purpose flour and
2 teaspoons baking powder (Care should
be taken when using self rising flour as a
substitute in recipes as not all recipes have
the same proportions of baking powder and
baking powder loses it's leavening (rising)
power over time.).
Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard large eggs were used in
the recipes.
Milk should be full fat unless specified.
Light, low fat or skim milk can be used but
will give texture and flavor differences.
Sugar (granulated sugar) is used to give
flavor, texture and color to baked products.
Bakers sugar is often used in baking as it is
easier to dissolve when creaming butter and
sugar. Brown sugar is also easy to dissolve
and can be used to give a different flavor
and texture. The large crystals of raw sugar
are slower to dissolve and can be suitable for
baked products such as muffins.
Whole wheat flour contains more parts
of the whole wheat grain — flour, bran and
wheat germ — and can be used in muffins,
breads and pie dough but will have a
denser texture.
Corn flour is made from maize (corn) and is
used in some baked products to give a finer
texture and can also be used as a starch to
thicken sauces and desserts.
Rice flour is derived from rice and is used to
give a finer texture in baked products such
as shortbread cookies.
Baking powder is a mixture of cream of
tartar and baking soda and is used as a
leavening agent in baking.
Baking soda is used as a leavening agent in
baked goods. When using baking soda in a
recipe the product must be baked at once
and not stored for later or the leavening
power will be lost and the product may
not rise.
25
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BEM600XL_IB_A12_FA.indd 25
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hINTSANdTIPS
MIXING GUIdE
SPEEd SETTING*
MIXING TASK
MIXTURE
1-3
Kneading/Folding in/Light
mixing
Bread dough, Scones, Pastry/Folding
of flour into cakes
4-6
Light Mixing
Puddings, Custards, Packet cake
Mixes, Icings
7-9
Creaming/Beating
Whipping/Aerating
Butter and Sugar/Cream Cheese,
Heavy Batters
10-12
Beating cream, Egg Whites,
Meringue
* Settings should be used as a guide only.
ISSUE
TIP
Choice of beaters
Do not use a dough hook with a beater - this will damage
the Mixer.
Speed Settings
Use the mixing guide above to select a suitable mixing speed
when preparing recipes. Begin mixing at lowest speed then
increase to higher speed to prevent splattering.
Bowl Speed
Mixing
Use the low bowl speed for speeds 1-6 and the high bowl speed
for speeds 6-12.
Mix for the recommended time in the recipe - avoid over
mixing.
Should an object such as a spoon or spatula fall into the bowl
while mixing immediately turn the mixer off, unplug at the
power outlet and remove the object.
Egg white
Be sure the beaters and bowl are completely clean and dry
before use - a small amount of fat and egg yolk will affect
whipping performance.
Bread dough
Add liquid ingredients to the dry ingredients. Use speed 1 to
knead ingredients into a dough ball. DO NOT place hands near
dough hook when mixer is operating.
26
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RECIPES
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BEM600XL_IB_A12_FA.indd 27
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RECIPES
ALMONd ShORTBREAd CRESCENTS OATMEAL COOKIES
Makes about 30
Makes approximately 25
INGREdIENTS
INGREdIENTS
2 sticks (226g) butter, softened
½ cup (98g) bakers sugar
2 ¼ cups (293g) all-purpose flour
1 cup sliced almonds
1 ½ cups (195g) all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Powdered sugar, for dusting
¼ teaspoon nutmeg
¼ teaspoon cinnamon
METhOd
2 sticks (226g) butter (room temp, cubed)
2 cups (440g) packed brown sugar
1 teaspoon vanilla extract
2 large (60g) eggs (lightly beat)
3 cups (255g) rolled oats (not instant)
2 cups (290g) raisins
1. Preheat convection oven to 300°F
(150°C). Line two baking trays with
baking paper.
2. Combine butter and sugar in the bowl
of the electric mixer. Beat on speed 10,
for 8-10 minutes or until very thick
and creamy.
METhOd
1. Preheat oven to 350°F (180°C).
3. Reduce to speed 2 and gradually add
flour. Mix until well combined.
2. Sift flour, baking soda, baking powder,
salt, nutmeg, and cinnamon into large
mixing bowl.
TIP
3. Place butter and sugar into mixer and
mix on speed 8. Cream until butter is
light and fluffy.
When adding the flour, if the mixture
starts to go up the beaters increase
speed.
4. Add vanilla extract and eggs (one at a
time) to butter mixture ensuring each
egg is well incorporated.
5. Set mixer speed to 2. Slowly add the
flour mixture to butter/egg mixture just
until incorporated.
4. Remove bowl and stir through
almonds. Shape tablespoon amounts
of shortbread mixture into crescent
shapes. Refrigerate 10 minutes.
5. Bake in preheated oven for 30 minutes.
6. Add rolled oats and raisins to dough
Cool on trays.
mixture but be careful not to over mix.
Serve dusted with powdered sugar.
7. Using 1oz ice cream scoop or table
spoon, scoop balls of dough onto
ungreased cookie sheet 2" apart from
each other. Bake for 14-16 min until
golden brown, remove from oven
and let cool on tray for 1 minute then
transfer to cooling rack.
TIP
Remember when using conventional
(still) oven instead of convection oven
(with fan) to increase temperature
15-20°.
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RECIPES
REd hOT ChOCOLATE
ChIP COOKIES
TRIPLE ChOC COOKIES
Makes approximately 35
INGREdIENTS
INGREdIENTS
2 ¼ cups (293g) all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice
1 tablespoon Ancho chili powder
½ teaspoon cayenne pepper
1 ½ Sticks (170g) butter, cubed
1 cup (150g) dark chocolate, chopped
1 ½ cups (195g) all-purpose flour , sifted
¾ cup (61g) cocoa powder
1 ½ cups (330g) packed brown sugar
3 large eggs, lightly beaten
2 sticks (226g) butter, cubed at room
temperature
1 L cups (200g) dark chocolate, chopped
½ cup (100g) granulated sugar
1 cup (220g) packed brown sugar
1 teaspoon pure vanilla extract
2 large (60g) eggs
METhOd
1. Pre-heat convection oven to 350° F
(180°C). Line 2 cookie sheets with
parchment paper.
1 ½ cups (228g) chocolate chunks
2. Melt butter and first amount of
chocolate in a small saucepan over
a low heat, stirring constantly until
smooth. Allow to cool slightly, mixture
should still be warm.
3. Combine sifted flour, cocoa powder and
sugar into the bowl of the electric mixer.
Mix on speed 4-5 adding chocolate
mixture and eggs. Mix until combined
scraping sides if necessary.
METhOd
1. Preheat oven to 375°F (190°C)
2. In a small mixing bowl sift together
flour, baking soda, salt, allspice, ancho
chili powder and cayenne pepper.
3. Place butter, sugar, brown sugar and
vanilla extract into hand stand mixer
bowl and beat on speed 7 until light
and fluffy.
4. Add eggs to mixture one at a time and
TIP
beat until well incorporated.
If mixture starts to go up beaters
increase speed.
5. Reduce mixer speed to 3 and slowly add
flour mixture to butter mixture and mix
only until incorporated. Be careful not
to over mix.
4. Stir through chopped chocolate
until combined.
6. Turn mixer off and remove bowl.
5. Spoon rounded tablespoons of mixture
onto baking trays and press down
slightly. Allow room for spreading.
6. Cook in batches for about 20 minutes
or until firm to touch. Allow to cool on
trays for 1 minute before transferring
to a wire rack. Repeat with remaining
cookie dough.
7. Stir in the chocolate chunks by hand
with a spatula.
8. Use 1oz ice cream scoop or table spoon
to scoop balls of cookie dough onto
ungreased baking sheet.
9. Bake for 9-10 min. Remove from oven
and let cool on wire rack for 5 min.
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RECIPES
GINGERBREAd
RASPBERRy CUPCAKES
Makes 30-40
Makes: 12
INGREdIENTS
INGREdIENTS
1 ½ sticks (170g) butter, cubed
½ cup (109g) packed soft brown sugar
½ teaspoon salt
1 ¾ cups (218g) cups self-rising flour
¾ cup (147g) bakers sugar
M cup (166ml) milk
1 cup (300g) Molasses
2 large eggs, lightly beaten
1 stick (113g) unsalted butter, melted, cooled
½ teaspoon vanilla extract
1 cup fresh or frozen raspberries
Whipped cream, to serve
2 ½ tablespoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups (391g) all-purpose flour
½ teaspoon baking soda
Powdered sugar, to serve
METhOd
METhOd
1. Preheat oven to 350°F (180°C) no fan
325°F (160°C) with fan. Line a 12 cup
capacity muffin tray with cupcake liners.
1. Preheat oven to 350° F (180°C). Line two
baking sheets with parchment paper.
2. Combine all ingredients except
raspberries into the bowl of the electric
mixer. Beat on speed 2 until combined
then increase to speed 7 until smooth.
Do not over beat. Gently stir through
raspberries.
2. In the bowl of the electric mixer, beat
the butter sugar, salt, molasses and
spices together on speed 8 for
2 minutes.
3. Add remaining ingredients and beat
until mixture just forms a thick dough.
3. Divide mixture into tray. Cook in
preheated oven for about 20 minutes or
until cooked when tested with a wooden
skewer. Remove from muffin pan and
place onto wire racks to cool.
4. Using a fine-pointed knife, cut circles
from the tops of the muffins about ¼"
from the edge and ½" down into cakes.
Spoon with whipped cream and replace
tops; dusted with icing sugar.
4. Place dough onto a floured surface. Roll
out to a 1⁄8" (5mm) thickness. Using a
shaped cutter Place cut out shapes onto
baking trays.
5. Bake in oven for about 13-15 minutes.
Cool for 5 minutes before transferring
to a wire rack. Repeat with remaining
dough.
Use Gingerbread with Royal Icing
TIP
If using frozen raspberries, thaw first
on paper towels.
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RECIPES
7. Remove crusts from refrigerator and
fill each cupcake with batter almost to
the top.
OREO ChEESECAKE CUPCAKES
Makes 24 cupcakes
8. Place in oven for 20-22min (rotate
pan half way through) cook until
centers have slight jiggle. Turn oven
off and crack open oven door and
allow cupcakes to cool. (This prevents
cracking.) Remove from oven and
sprinkle crumbs on tops of cupcakes.
Then refrigerate for at least 3 hours
before serving.
INGREdIENTS
1 ½ packages (58 cookies) Oreo cookies
2 sticks (226g) butter, cubed
2 x 8oz packages (453g) cream cheese, cubed
1 cup (200g) sugar
1 teaspoon pure vanilla extract
4 large (60g) eggs, lightly beaten
½ cup (125ml) heavy whipping cream
Pinch sea salt
All ingredients room temperature
METhOd
1. Preheat Oven to 275°F (135°C)
2. Place all Oreo cookies into food
processer and process until you have
reached fine crumbs.
3. Remove 1⁄
of the crumbs and reserve
3
for later use. Place cubed butter into
food processor with remaining crumbs
and process just until you have reached
a dough consistency.
4. Line cupcake pan with cupcake papers
and distribute the Oreo dough evenly
into each of the cupcake papers (about 1
tablespoon each). Press the dough down
onto the bottom of each of the papers
making sure the bottoms are covered
evenly ¼" thick as this will be the crust
of each cupcake. Refrigerate while
mixing other ingredients.
5. Place cream cheese, sugar, vanilla
extract and 2 tablespoon of Oreo cookie
crumbs into mixer and mix on speed 8
until smooth.
6. Reduce mixer speed to 3 and add heavy
whipping cream, pinch of salt and eggs
(add eggs slowly one by one) just until
incorporated. Try not to over mix
the batter.
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BEM600XL_IB_A12_FA.indd 31
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RECIPES
RICOTTA PANCAKES
GLAzEd CITRUS POPPy SEEd CAKE
Makes 6 to 8
Serves 16
INGREdIENTS
INGREdIENTS
3 large eggs, separated
M cup milk
7 oz (200g) fresh ricotta
½ cup (125ml) cup milk
¾ cup (93g) self rising flour
1 ½ teaspoons baking powder
2 ½ tablespoons bakers sugar
Unsalted butter for greasing
Fresh berries, to serve
½ cup poppy seeds
2 sticks (226g) butter, softened
1 ½ cups (295g)bakers sugar
1 ½ tablespoons finely grated orange rind
1 tablespoon finely grated lime rind
1 teaspoon vanilla extract
4 large eggs
Maple syrup, to serve
2 cups (249g) self rising flour
Glaze
METhOd
2 teaspoons orange rind
½ cup (125ml) orange juice
½ cup (125ml) lemon juice
1 cup (197g) bakers sugar
1. Place egg yolks, ricotta and milk into the
bowl of the electric mixer. Beat on speed
7 until combined. Reduce speed to 2-3
and add sifted flour and baking powder
and mix until just combined.
METhOd
2. Remove beaters and hand mixer
from base and wash beaters well. In a
separate small bowl beat egg whites
on speed 10 until soft peaks form;
add sugar and beat until sugar has
dissolved. Fold egg whites through
batter until just combined.
3. Heat a heavy base frying pan or griddle
over a low to moderate heat. Lightly
grease with butter.
1. Preheat oven to 350° F (180°C) no fan
325° F (160°C) with fan. Grease and line
and 9" cake pan.
2. Combine milk and poppy seeds in a
small bowl and soak for 10 minutes.
3. Using the bowl of the electric mixer,
cream butter, sugar, rind and vanilla on
speed 9 until light and fluffy.
4. Add eggs one at a time, beating well
between each addition.
4. Spoon about 2 heaped tablespoons of
the mixture into pan and cook until
golden brown on both sides.
5. Reduce to speed 3 and add flour and
poppy seed mixture in two batches; mix
until just combined.
6. Spread mixture into prepared pan and
cook in oven for about 1 hour and 20
minutes or until cooked when tested
with a skewer.
7. Meanwhile combine the rind, juices and
sugar in a small saucepan. Stir over a
low heat until the sugar has dissolved;
bring to a boil, simmer for 2 minutes.
Serve with fresh blueberries and maple syrup.
TIP
For berry pancakes pour mixture into
pan; top with several fresh berries
before flipping over and cooking other
side.
8. Turn cake out on to a wire rack with
a baking tray underneath. Using a
wooden skewer, poke several holes into
the cake then pour the hot syrup
over the hot cake.
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RECIPES
BANANA CAKE WITh LEMON ICING
Serves 10
MOIST CARROT CAKE WITh CREAM
ChEESE fROSTING
Serves 10
INGREdIENTS
INGREdIENTS
1 ¾ sticks (200g) butter, room temperature
1 ½ cups (295g)bakers sugar
2 large eggs
1 ½ cups (approx 3 large) very ripe mashed
bananas
2 sticks (226g) butter, softened
1 ½ cups (295g)bakers sugar
3 large eggs
2 cups (249g) self-raising flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
2 ¼ cups (280g) self rising flour
1 teaspoon ground cinnamon
½ cup (125ml) buttermilk
1 cup desiccated coconut (shredded coconut
lightly toasted and crushed)
¾ cup (175ml) buttermilk
2 cups (approx 3 carrots) finely grated carrot
METhOd
1 x 15.5 oz can crushed canned pineapple in juice,
well drained
1 cup chopped walnuts
1. Preheat oven to 350° F (180°C) no fan
325° F (160°C) with fan. Grease and line
base and sides of a 9" cake pan.
2. Combine butter and sugar in the bowl
of the electric mixer and beat on speed
9, until well combined. Add eggs, one
at a time, beating well between each
addition. Add bananas and vanilla and
mix well.
3. Reduce speed (2-3), and add sifted
dry ingredients and buttermilk in two
batches; mix until just combined.
4. Spoon mixture into prepared pan and
bake for about 60 minutes or until
cooked when tested with a skewer.
5. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
METhOd
1. Preheat oven to 350° F (180°C) no fan
325° F (160°C) with fan. Grease and line
base and sides of 2 x 8" cake pans with
parchment paper.
2. Combine butter and sugar in the bowl
of the electric mixer and beat on speed
9 until well combined. Add eggs, one
at a time, beating well between each
addition.
3. Reduce speed to 2-3, and add sifted
flour, cinnamon, baking soda, coconut
and buttermilk in two batches; mix
until just combined. Fold through
carrot, pineapple and walnuts.
Serve with Lemon Icing
4. Spoon mixture into prepared pans
and bake for about 40 minutes or until
cooked when tested with a skewer.
5. Allow cakes to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
6. Once cakes are cool spread half of
cream cheese frosting onto one cake
then top with second cake and top with
remaining frosting.
33
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BEM600XL_IB_A12_FA.indd 33
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RECIPES
CLASSIC SPONGE CAKE WITh jAM
ANd CREAM
ChOCOLATE CAKE
Serves 10
Serves 8
INGREdIENTS
INGREdIENTS
M cup wheaten cornflour
7oz (200g) good quality dark chocolate
1 ¾ stick (200g) butter, softened
1 cup (197g) bakers sugar
L cup (41g) self rising flour
1 teaspoon cream of tartar
4 large eggs
¾ cup (147g) bakers sugar
1 L cups (300ml) heavy cream
½ cup strawberry jam, lightly warmed
6-8 fresh strawberries, thinly sliced
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 ½ cups (187g) self-rising flour
¼ cup cocoa powder
1 ¼ (300ml) cups buttermilk
METhOd
METhOd
1. Preheat oven to 350° F (180°C) no fan
325° F (160°C) with fan. Grease and line
base and sides of a 9" cake pan with
parchment paper.
1. Preheat oven to 350° F (180°C) no fan
325° F (160°C) with fan. Grease and line
bases of 2 x 8" cake pans with
baking paper.
2. Melt chocolate in a heatproof bowl over
hot water. Set aside.
2. Sift flours and cream of tartar two times
and set aside.
3. Combine butter, sugar and vanilla in
the bowl of the electric mixer. Beat on
speed 9 until light and fluffy. Add eggs
one and at time, beat until combined.
Add melted chocolate and mix
until combined.
4. Reduce speed to 2-3 and add sifted
dry ingredients and buttermilk in two
batches. Spoon mixture into prepared
pan and bake for about 1 hour and 10
minutes or until cooked when tested
with a wooden skewer.
3. Combine eggs and sugar in the bowl of
the electric mixer. Beat on speed 11-12
for 10 minutes or until the mixture is
very thick.
4. Sift flour over the egg mixture a third
time. Using a metal spoon carefully fold
flour through egg mixture until just
combined.
5. Divide mixture evenly among cake
pans, bake in oven about 17 minutes.
6. Remove cakes immediately from pans
onto baking trays lined with
baking paper.
7. Once cool, beat cream with electric
mixer on speed 8 until thickened. Top
one sponge with warmed jam, fresh
strawberries and some of the whipped
cream. Top with second sponge. Serve
with remaining cream.
5. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
Serve cake with chocolate ganache
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RECIPES
7. Take sauce off heat. Add chocolate to
sauce. Stir until chocolate has melted.
set aside until pavlova is finished. Once
pavlova has come out of the oven. Let
them rest for about 20 min. Drizzle
pavlova bites with sauce.
PAvLOvA BITES WITh ChOCOLATE
RASPBERRy SAUCE
INGREdIENTS
3 large eggs whites (room temperature)
¼ teaspoon cream of tarter
Pinch kosher salt
¾ cup granulated sugar
ROyAL ICING
1 teaspoon vanilla extract
1 teaspoon bourbon whiskey
3 tablespoons cocoa nibs
Makes about 2 cups
INGREdIENTS
2 egg whites
Pinch cream of tartar
2 ¼ cups (277g) powdered sugar, sifted
RASPBERRy SAUCE
1 cup raspberries (fresh or frozen)
½ cup water
2 Tablespoons honey
½ lime (juice)
¼ cup sugar
METhOd
1. Combine egg whites and cream of tartar
in the electric mixer bowl. Beat on speed
8 until lightly beaten.
2 oz semi sweet chocolate chips
2. Reduce speed to 6 and add powdered
sugar a heaped spoonful at a time until
well combined.
METhOd
1. Pre heat oven to 300°
2. Place egg whites, cream of tarter and
salt in BEM600XL mixing bowl. Whisk
at 5 speed until soft peaks are reached
(about 4-5min)
3. Turn speed to 6 and slowly add sugar
to bowl until firm peaks are reached
(about 3-4 min)
3. Place icing into a piping bag and pipe.
Icing will harden on standing.
LEMON ICING
For a 9" cake
INGREdIENTS
3 cups (369g) powdered sugar, sifted
1 teaspoon grated lemon rind
2 tablespoons + 2 teaspoons lemon juice
¾ stick + 1 tablespoon (100g) butter, melted
4. Add vanilla, bourbon and cocoa nibs
just until incorporated
5. Use a parchment lined sheet tray and
drop 1 heaping tablespoon of mixture
2" apart from each other on tray. About
8 should fit on a tray. Place in oven for
45-55 min until surface is dry.
METhOd
1. Place powdered sugar and lemon rind
into the bowl of the electric mixer. While
on speed 4-5 speed pour in lemon juice
and butter. Mix until combined.
6. While the pavlova is in the oven get
started on the sauce. Place raspberries,
water, honey, lime and sugar in a small
sauce pan. Simmer on medium heat
until raspberries start breaking apart
3-4 min.
2. Spread on cooled cake.
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BEM600XL_IB_A12_FA.indd 35
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RECIPES
BUTTER CREAM ICING
ChOCOLATE GANAChE
For a 9" cake
For a 9" cake
INGREdIENTS
INGREdIENTS
1 stick (113g) butter, softened
1 ½ cups (184g) powdered sugar, sifted
1-2 tablespoons milk
7oz (200g) good quality dark chocolate, chopped
1 cup heavy cream
METhOd
METhOd
1. Stir ingredients in small saucepan over a
low heat until smooth. Cool to spreading
consistency.
1. Place butter into the bowl of the electric
mixer. Using the mixer as a hand mixer
beat on speed until pale and creamy.
2. Spread on cooled cake.
2. Reduce speed and gradually add
powdered sugar until combined. Adjust
thickness of icing with milk.
TIP
If adding food coloring you may not
need to add any milk at all.
CREAM ChEESE fROSTING
For a 9" cake
INGREdIENTS
2 tablespoons (30g) butter, softened
4.4oz (125g) cream cheese, softened
½ teaspoon vanilla extract
1 ½ cups (185g) powdered sugar, sifted
METhOd
1. Place butter, cheese and vanilla into the
bowl of the electric mixer. Beat on speed
7-8 for about 1-2 minutes or until
well combined.
2. Reduce speed to 3 and add sugar; once
added increase speed again until
mixed well.
3. Spread on cooled cake.
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BEM600XL_IB_A12_FA.indd 36
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RECIPES
6. Using your hands gently push the
dough to make a rough rectangle, about
8" x 11". Bring one long edge of the
dough into the center then bring the
other long edge in. Pinch seam together
to seal. Brush with a little water and
sprinkle generously with extra quinoa.
Flip dough over so the seam is down
and repeat with water and quinoa.
Carefully lift onto a baking sheet and
cut three shallow slits in top; cover with
a clean tea towel and stand in a warm
place for 20 minutes.
qUINOA, LINSEEd ANd
ChIA BREAd
Makes 1 loaf
INGREdIENTS
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1 ½ (375ml) cups water
1 ½ teaspoons salt
3 L cups (453g) bread bakers flour
2 teaspoons white sugar
2 teaspoons instant dried yeast
White and brown quinoa extra for crust
7. Bake in oven for 30-35 minutes or until
golden brown and hollow when tapped
on top. Transfer to a wire rack to cool.
METhOd
1. Combine chia, linseed and quinoa in a
small bowl. Add ½ cup (125ml) of the
water and mix well; set aside for
20 minutes.
2. In the electric mixer bowl add salt, flour,
sugar, yeast, remaining 1 cup (250ml)
water and soaked seeds. Mix on speed
1 for about 5 minutes. If necessary turn
mixer off and scrape sides to lift
any flour.
3. Place dough ball into a lightly oiled
bowl, cover and rest in a warm draft
free place for 30 minutes or until dough
has doubled in size. Turn dough out on
a floured surface and punch the dough
to remove excess air, lightly knead.
4. Preheat oven to 400° F (200°C) no fan
350° F (180°C) with fan and repeat
step 3.
5. Once doubled in size, turn onto a lightly
floured surface and lightly knead just
enough to bring dough together.
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RECIPES
3. Heat oil in a large frying pan over
medium heat. Add the onions and garlic
and cook until softened. Add ground
lamb and cook, stirring, until browned;
add spices and passata. Cook for 10-15
minutes or until mixture is thick. Allow
to cool.
TURKISh GOzLEME WITh LAMB
Makes 6
INGREdIENTS
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
1 lb (500g) ground lamb
2 teaspoons cumin powder
1 teaspoon sweet paprika
¾ cup (175ml) tomato passata
Salt and pepper
5oz (150g) feta cheese, crumbled
3½ cups (100g) Parmesan cheese, grated
3 cups packed shredded swiss chard
olive oil cooking spray
4. Combine cheeses and spinach;
set aside.
5. Preheat a large non-stick frying pan or
flat plate on a BBQ on a medium heat.
On a large piece of baking paper; roll
one piece of dough to a 1⁄
inch (3mm)
8
thick rectangle.
6. Place 1⁄
of the spinach mixture onto
one half of the dough. Top with 1⁄
of the
6
6
meat mixture. Lift dough over filling
to enclose and pinch to seal the edges.
Repeat with remaining dough and
filling and place onto separate sheets of
baking paper.
lemon wedges, to serve
dOUGh
3 ½ cups (476g) bread flour, sifted
2 teaspoons salt
7. Cooking one at a time. Spray the top
with cooking spray oil and flip up side
down onto another sheet of baking
2 tablespoons+2 teaspoons olive oil
¼ cup (50ml) plain yogurt
13oz (400ml) lukewarm water
METhOd:
1. To make dough: Combine flour and salt
in the bowl of the electric mixer. Turn
mixer onto speed 1 and add oil, yogurt
and water. Mix for 6 minutes.
TIP
Mixture is sticky, so don't be tempted
to add more flour.
2. Turn mixture out onto a lightly floured
surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto
a tray lined with a baking paper; cover
and rest for 20 minutes.
38
RECIPES
BASIC PIzzA dOUGh
Makes enough for four 12" thin crust pizzas
39
RECIPES
PIzzA TOPPINGS
hAM & MUShROOM PIzzA
Makes 1 pizza
MARGhERITA PIzzA
Makes 1 pizza
INGREdIENTS
Pizza dough for thin crust (or one half of the
dough for thicker crust)
L cup pizza sauce
¼cup shredded mozzarella cheese
¼ cup Gruyere cheese
1.5oz (50g) ham, chopped
2.5oz (70g) mushrooms, sliced
Salt & pepper
INGREdIENTS
Pizza dough for thin crust (or one half of the
dough for thicker crust)
¼ cup pizza sauce
½ cup shredded mozzarella cheese, shredded
6 cherry tomatoes, quartered
L cup basil leaves, torn. Plus extra for garnish
4 Bocconcini balls, halved
Drizzle of balsamic vinegar to serve
Salt & pepper
METhOd
Fresh basil leaves to serve
1. Preheat oven to 400° F (200°C) no fan
METhOd
350° F (180°C) with fan.
1. Preheat oven to 400° F (200°C) no fan
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza
tray and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella and
Gruyere cheese, ham and mushrooms.
350° F (180°C) with fan.
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza
tray and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella cheese,
cherry tomatoes and basil.
4. Season with salt and pepper.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
4. Season with salt and pepper.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
Serve with a drizzle of balsamic vinegar.
Serve topped with torn slices of basil leaves.
40
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RECIPES
ASPARAGUS & GOAT ChEESE PIzzA
WITh TOASTEd WALNUTS
Makes 1 pizza
INGREdIENTS
Pizza dough for thin crust (or one half of the
dough for thicker crust)
1 tablespoon extra virgin olive oil
1 tablespoon goat cheese
L cup mozzarella cheese, shredded
1 tablespoon chopped garlic
1 tablespoon parsley
6-7 asparagus spears, blanched, sliced
lengthways
1 tablespoon grated parmesan
Salt & pepper
2 tablespoons coarsely chopped toasted walnuts
1oz (30g) baby spinach leaves
METhOd
1. Preheat oven to 400° F (200°C) no fan
350° F (180°C) with fan.
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza
tray and prick evenly with a fork.
3. Brush pizza base with olive oil and
spread a thin layer of goat cheese
evenly over.
4. Sprinkle with mozzarella, garlic,
parsley and asparagus and top with
grated parmesan.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
6. Season with salt and pepper and top
with walnuts and baby spinach leaves
41
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RECIPES
CINNAMON SCROLLS
Makes 12
INGREdIENTS
1 ½ teaspoons instant dried yeast
¼ cup (60ml) warm milk
¼ cup (49g) bakers sugar
2 ¼ cups (306g) bread flour
½ teaspoon cinnamon
¼ teaspoon salt
3 large eggs, lightly beaten
1 stick butter, softened and cut into cubes
Cinnamon filling
2 tablespoons + 1 teaspoon soft brown sugar
1 tablespoon +1 teaspoon bakers sugar
1 ½ teaspoons cinnamon
1oz (30g) butter, softened
METhOd
1. Preheat oven to 400° F (200°C) no fan
350° F (180°C) with fan. Grease a L cup
capacity muffin tray.
2. Combine yeast, milk and sugar in a
bowl; stir to combine. Allow to sit in a
warm place for 5 minutes or until frothy.
3. Combine flour, cinnamon, salt, eggs
and yeast mixture into the bowl of the
electric mixer. Using the dough hooks
mix on speed 1 until almost combined.
Add the butter in a few cubes in at a
time until mixed through (approx
3-4 minutes).
TIP
If some of the butter does not combine
then stop the mixer and scrape butter
onto dough then mix a little more.
4.
42
NOTES
43
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