Breville the Scraper Beater LEM250 User manual

the Scraper Beater™
Instruction Book - LEM250
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2
•Carefully read all
instructions before
operating the Breville
bench mixer for the first
time and save for future
reference.
•Remove and safely
discard any packaging
material and promotional
labels before using the
bench mixer 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
bench mixer.
•Do not place the bench
mixer near the edge of
a bench or table during
operation. Ensure the
surface is level, clean and
free of water and other
substances. Vibration
during operation may
cause the bench mixer to
move.
•Do not use the bench
mixer on a sink drain
board.
2 Breville Recommends Safety First
8 Components
10 Assembly
12 Functions
13 Care & Cleaning
14 Troubleshooting
15 Recipes
Contents
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.
IMPORTANT
SAFEGUARDS
READ ALL
INSTRUCTIONS BEFORE
USE AND SAVE FOR
FUTURE REFERENCE
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3
•Do not place the bench
mixer on or near a hot gas
or electric burner or where
it could touch a heated
oven.
•Always ensure the
bench mixer is properly
assembled before
operating. Follow the
instructions provided in
this booklet.
•Do not operate the bench
mixer with wet hands.
•Ensure the speed control
dial is in the OFF position,
the bench mixer is
switched off at the power
outlet and the power
cord is unplugged before
attaching the attachments
(scraper beater, whisk and
dough hook attachment).
•Do not use attachments
other than those provided
with the bench mixer. Use
only the attachments and
mixing bowl supplied
with the bench mixer.
•Do not operate this bench
mixer continuously on
heavy loads for more than
3 minutes at a time. None
of the recipes in this book
are considered a heavy
load.
•Handle the bench
mixer and attachments
with care. Never place
your fingers inside the
mixing bowl or near
the attachments during
operation.
•The bench mixer can be
used for mixing yeast
dough. When doing
this, fill the mixing bowl
with a mass of flour not
exceeding 35% of the
bowls’ maximum capacity.
•Keep hands, hair, clothing
as well as spatulas and
other utensils away
from the attachment
and mixing bowl during
operation to reduce the
risk of injury to persons
and / or damage to the
bench mixer.
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4
•Should an object, such as
a spoon or spatula fall into
the bowl while mixing,
immediately switch the
bench mixer to the OFF
position on the speed
control dial, turn off at the
power outlet and remove
the cord from the power
outlet, then remove the
object.
•Do no place hands in the
mixing bowl unless the
bench mixer is disconnect
from the power outlet.
•Ensure the motor and
the attachment has
completely stopped
before disassembling.
•Always remove the
attachment from the
bench mixer before
cleaning. Care should be
taken when removing
the food from the mixing
bowl by ensuring the
motor and the attachment
have completely stopped
before disassembling.
•Ensure the speed control
dial is in the OFF position,
the bench mixer is
switched off at the power
outlet and unplugged
before unlocking the
bench mixer head and
moving into the upright
position. The attachment
should be released from
the mixer head before
attempting to remove
the processed food from
the mixer bowl and the
attachment.
•Ensure the bench mixer
head is locked into
the horizontal (closed)
position when not in use
and before storing.
•Always ensure the speed
control dial is in the OFF
position, the power is
switched off at the power
outlet before attempting
to move the bench mixer,
before assembling or
disassembling the bench
mixer, when the bench
mixer is not in use and
before cleaning or storing.
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5
•Always switch off
the bench mixer and
disconnect from the
power outlet before
removing attachments,
changing accessories or
approaching parts that
move in use.
•Do not move the bench
mixer whilst in operation.
•Do not cover the air vents
on the mixer head and
mixer stand to avoid
overheating.
•The use of any accessory
attachments not
recommended by Breville
may cause injuries.
•Do not leave the bench
mixer unattended when in
use.
•Do not place any part of
the bench mixer except
the mixing bowl in the
dishwasher.
•Keep the bench mixer
clean. Follow the Care,
Cleaning and Storage
instructions provided in
this book.
CAUTION
•In order to avoid a hazard
due to inadvertent
resetting of the thermal
cut-out, this bench mixer
must not be supplied
through an external
switching device, such as
a timer, or connected to
a circuit that is regularly
switched on and off by the
utility.
IMPORTANT
SAFEGUARDS
FOR ALL
ELECTRICAL
APPLIANCES
•Fully unwind the power
cord before use.
•Connect only to a 230V
or 240V power outlet.
•Do not let the power cord
hang over the edge of
a bench or table, touch
hot surfaces or become
knotted.
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6
•To protect against
electric shock, do not
immerse the power cord,
power plug or appliance
in water or any other
liquid or allow moisture
to come in contact with
the part, unless it is
recommended in the
cleaning instructions.
•The appliance is not
intended for use by
persons (including
children) with reduced
physical, sensory or
mental capabilities,
or lack of experience
and knowledge, unless
they have been given
supervision or instruction
concerning use of the
appliance by a person
responsible for their
safety.
•Children should be
supervised to ensure that
they do not play with the
appliance.
•It is recommended to
regularly inspect the
appliance. To avoid a
hazard, do not use the
appliance if power cord,
power plug or appliance
becomes damaged in
any way. Return the
entire appliance to
the nearest authorised
Breville Service Centre
for examination and/or
repair.
•Any maintenance other
than cleaning should
be performed at an
authorised Breville
Service Centre.
•This appliance is for
household use only. Do
not use this appliance
for anything other than
its intended use. Do not
use in moving vehicles
or boats. Do not use
outdoors. Misuse may
cause injury.
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7
•The installation of
a residual current
device (safety switch)
is recommended to
provide additional safety
protection when using
electrical appliances.
It is advisable that a
safety switch with a rated
residual operating current
not exceeding 30mA be
installed in the electrical
circuit supplying the
appliance. See your
electrician for professional
advice.
•Always turn the appliance
to the OFF position,
switch off and unplug at
the power outlet when the
appliance is not in use.
•Before cleaning always
turn the appliance to the
OFF position, switch
off and unplug from
the power outlet and
remove the power cord,
if detachable, from the
appliance and allow all
parts to cool.
•Do not place this
appliance on or near a
heat source, such as a hot
plate, oven or heater.
• Position the appliance at
a minimum distance of
20cm away from walls,
curtains and other heat or
steam sensitive materials
and provide adequate
space above and on all
sides for air circulation.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
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8
Components
I
H
G
A
B
C
D
E
F
J
A. Mixer head.
B. Mixer stand.
C. Tilt release lever - Locks the mixer head in
an up or down position.
D. 8 speed control dial - Adjust speed while
mixing.
E. Non-slip suction feet - Increased stability
when mixing.
F. Internal cord storage - Push cord in to
desired length.
G. Bowl locking recess - Holds the mixing
bowl in place during all mixing tasks.
H. Stainless steel mixing bowl - 4.5L bowl with
handle to lift and scrape the bowl with ease.
I. Pouring shield - Minimises splattering.
when mixing and adding ingredients.
J. Attachment spindle.
K. Overload protection system - Prevents the
motor from overheating.
Attachments (Page 10)
L. Scraper beater attachment.
M. Whisk attachment.
N. Dough hook attachment.
K
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9
Speed Mixing Setting For
OFF Mixer Not Operating
1-2 Kneading & Folding Recipes that require a LOW speed
Dough
Heavy batters
3-4 Light Mixing Recipes that require a MEDIUM speed
Cake batters
Biscuit dough
5-6 Beating & Creaming Recipes that require a HIGH speed
Butter and sugar
Eggs
Icing
7-8 Whipping & Aerating Recipes that require a HIGH speed
Egg whites
Cream
Wire whisk for incorporating air into mixtures:
− Eggs
− Egg whites
− Cream
− Sponge, chiffon or angel food cakes
− Meringues and pavlova
− Sauces and dressings
Dough hook for mixing and kneading yeast-based dough:
− Breads
− Rolls
− Pizza
− Focaccia
− Yeast-raised cakes
– Sweet buns
Scraper beater for creaming butter and sugar, mixing sticky
ingredient, folding egg whites:
− Frosting and icing
− Cheesecakes
− Flavoured butters
− Muffin batters
− Creaming butter and sugar
– Light to medium cake batters
L
M
N
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10
ATTACHING THE MIXING BOWL
1. Place the mixer on a level, dry bench
top. The mixer head should be locked in
the horizontal position when lifting and
moving.
2. Lift up the mixer head by placing one hand
on the top of the mixer head and use the
other hand to push down on the tilt release
lever. Pull the mixer head backwards until
it is fully elevated and the mixer head is
locked into place.
3. Insert the bowl into the bowl locking recess
by aligning the notches on the bowl and the
grooves on the mixer base. Turn the bowl
is a clockwise direction to securely lock the
bowl in place.
Assembly
BEFORE FIRST USE
Before using your mixer for the first time,
remove any packaging material and
promotional labels.
Ensure the speed control dial is in the OFF
position, the mixer is switched off at the power
outlet and the power cord is unplugged.
Wash the mixing bowl and attachments in
warm soapy water with a soft cloth. Rinse
thoroughly.
The bowl can be washed in the dishwasher.
When first using your bench mixer, you may
notice an odour coming from the motor. This is
normal and will dissipate with use.
NOTE
Always begin mixing at a low speed, to prevent
splattering. Once ingredients are combined,
increase to the required speed.
NOTE
The speed control dial may need to be turned
past KNEADING slightly for the mixer to start.
WARNING
Never exceed the KNEADING setting when
kneading heavy ingredients like dough.
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REMOVING THE MIXING BOWL
1. Lift up the mixer head by placing one hand
on the top of the mixer head and use the
other hand to push down on the tilt release
lever. Pull the mixer head backwards until
it is fully elevated and the mixer head is
locked into place.
2. Hold the mixing bowl and turn the bowl in
an anti-clockwise direction until the bowl
notches align with the grooves on the mixer
base. Lift the bowl from the mixer.
ATTACHING THE MIXING AND
WHISKING ATTACHMENTS
1. Using the tilt release lever, open the mixer
head into a diagonal position and lock into
place.
2. Align the groove in the top of the
attachment with the notch on the
attachment spindle
3. Push the attachment onto the spindle and
rotate the attachment in an anti-clockwise
direction. Pull the attachment downwards to
lock into position.
NOTE
It is important that the attachments are
securely locked into position on the
attachment spindle to ensure that the mixer
operates correctly.
REMOVING THE MIXING AND
WHISKING ATTACHMENTS
1. Using the tilt release lever, open the mixer
head into a diagonal position and lock into
place.
2. Holding the attachment near the
attachment spindle, push it upwards
towards the mixer head and rotate the
attachment in a clockwise direction
3. Pull the attachment downwards, releasing it
from the attachment spindle.
ATTACHING THE POURING SHIELD
By attaching the pouring shield, splattering
and splashing of ingredients can be minimized.
1. To attach the shield, ensure the speed
control dial is set to the OFF position, the
mixing bowl is securely locked into place
and the mixer head is down.
2. Slide the pouring shield onto the top of the
mixing bowl so that it fits around the top of
the attachment spindle.
3. Slide the pouring shield spout into the
grooves on the pouring shield until it is
securely in place. Mixer is now ready to
commence mixing.
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12
WARNING
Never exceed speed setting KNEADING when
working with heavy ingredients such as dough.
9. If required, occasionally stop the mixer
during operation and scrape any mixture on
the sides of the mixing bowl with a spatula.
NOTE
Always turn the speed control dial to the OFF
position if you need to scrape down the mixing
bowl during use. Then recommence mixing.
10. When mixing is complete, turn the speed
control dial to the OFF position, switch the
mixer off at the power point and remove the
power cord from the outlet.
11. Remove the mixing bowl and mixing
attachment from the mixer body.
WARNING
After mixing, remove the attachment with care
as it may be hot after use.
OVERLOAD PROTECTION SYSTEM
The motor in this mixer is protected from
burning out by a manual reset cut-out
switch. If the mixer is overloaded or operated
continuously for too long, the motor may
overheat and stop. To operate the mixer
again, turn the speed control dial back to
OFF, turn the mixer off and unplug it from
the power point. Allow the mixer to cool for
approximately 30 minutes. Once the motor is
fully cooled, it is ready for use again.
Do not operate the mixer continuously with
an excessive load for more than 3 minutes. To
reduce the risk of overloading, remove some of
the mixture and process in smaller batches.
Functions
OPERATING THE MIXER
1. Ensure the speed control dial is set to the
OFF position.
2. Using the tilt release lever, open the mixer
head into a diagonal position and lock into
place.
3. Secure the mixing bowl into place on the
mixer base.
4. Attach the required attachment for your
mixing task and attach the pouring shield, if
required.
5. Place all ingredients in the mixing bowl as
listed in the recipe.
6. Using the tilt release lever, close the mixer
head and lock into place.
NOTE
Always ensure the tilt release lever is held
down when changing the position of the mixer
head. Release the lever to lock the mixer head
into position.
7. Insert the power cord into a 230 or 240V
power outlet and switch the power outlet on.
8. Commence mixing by turning the speed
control dial in a clockwise direction to
the setting outlined in the recipe. It is
recommended to start any mixing task on
a lower speed to prevent splattering, then
increase the speed as required.
NOTE
The speed control dial may need to be turned
slightly past KNEADING for the mixer to
commence mixing.
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13
Care & Cleaning
MIXING ATTACHMENTS AND
POURING SHIELD
1. Wash the attachments and pouring shield
with warm soapy water using a soft cloth or
soft bristle brush. Rinse and dry thoroughly.
2. Do not place any of the attachments or the
pouring shield into the dishwasher. The
heat may cause damage to these parts.
STORAGE
1. Store your bench mixer on the kitchen
bench or upright in an accessible cupboard.
2. Always ensure that the speed control
dial is in the OFF position and the mixer
is unplugged from a power outlet when
storing.
3. Store the mixing bowl in the locked position
in the bowl recess with all attachments
inside the bowl and with the mixer head in a
horizontal position.
Before cleaning, ensure that the speed control
dial is in the OFF position, the power is
switched off and power cord is removed from
the power outlet.
Ensure the mixing bowl, pouring shield and
mixing attachment have all been removed
from the mixer body.
MIXER BODY
1. Wipe clean with a soft, damp cloth then dry
thoroughly. Wipe any excess food particles
from the power cord.
2. Do not allow any water or other liquids to
enter the gear system as this may cause
damage.
WARNING
Never immerse the mixer, power cord or power
plug in water or any other liquids.
3. Avoid using any abrasive scouring pads
or cleaners when cleaning any part of the
bench mixer as these may cause damage to
the surface of these parts.
MIXING BOWL
1. Wash the bowl with warm, soapy water
using a soft cloth or soft bristle brush. Rinse
and dry thoroughly.
2. The mixing bowl can be washed in the
dishwasher on a standard wash cycle.
3. Do not soak the mixing bowl in water
for extended periods of time as this may
damage the metal finish.
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14
Troubleshooting
PROBLEM EASY SOLUTION
Unsure which
attachment is most
suitable for your
mixing task
•
Use the scraper beater for all mixing and whipping tasks.
• Use the dough hook for yeast and bread dough.
• Use the whisk for aerating light mixtures.
Unsure of which speed
setting to use
•
Refer to the mixing setting on page 9.
• Begin mixing at the lowest speed then increase to higher speeds as
required.
Over mixing has
occurred
•
Mix for the recommended time in the recipe to avoid over mixing.
Egg whites are not
whipping
•
Ensure the whisk attachment and mixing bowl are completely clean and
dry before commencing mixing.
Bread dough is not
combining
•
Some brands of flour absorb more liquid than others so additional amounts
of liquid may need to be added.
• Do not exceed the lowest speed setting when kneading.
Batter is too firm
•
Add more liquid to your batter.
Mixture is curdling
after the eggs have
been added
•
Add eggs one at a time, beating well after each addition.
• Make sure eggs are at room temperature before adding to the mixer bowl.
Sugar crystals are still
visible after creaming
•
Continue to cream until sugar has dissolved.
• Check that the correct sugar has been used.
Lumps in batter or
dough
•
Sift any flours or sugar before adding to the mixing bowl.
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15
Recipes
Pizza Dough
Makes 4 Pizzas
500g bread flour
3 tsp caster sugar
3 tsp salt
3 tsp dried yeast
250ml warm water
40ml olive oil
1. Place the flour, sugar, salt, yeast, water and olive
oil into the mixing bowl with the dough hook
attached and knead for 1 minute on speed
setting 1.
2. Remove from the mixing bowl and place into
a lightly greased glass bowl. Cover with plastic
wrap and place in a warm spot for 1 hour.
3. Place dough ball back into the mixing bowl and
knead for a further 30 seconds and then cut into
4 pieces. Place each ball into a freezer bag and
store in the refrigerator for up to 4 days or the
freezer for up to 3 months.
NOTE
When rolling out your pizza dough, dust the
rolling pin and bench surface with a small
amount of flour before rolling.
NOTE
Top with your favourite toppings and then
grated mozzarella cheese. Choices might
include: sliced meats, seafood, char grilled
vegetables, sliced fruits, cheeses and herbs. For
a sweet pizza, try using a chocolate hazelnut
spread for the base and topping with fruit, nuts
and a drizzle of honey.
Pasta Dough
Makes 4 Serves
1 ¼ cups ‘OO’ flour
(an alternative is plain flour)
½ tsp salt
2 x 59g free range eggs, at room temperature
1 tbsp olive oil
1 tbsp cold water
Plain flour, extra, to dust
1. Place the flour, salt, eggs and olive oil into the
mixing bowl with the dough hook attached and
knead for 1 minute on speed setting 1.
2. Remove from the mixing bowl and process
through a pasta maker to make pasta or wrap in
cling wrap and store in the refrigerator for up to 3
days or in the freezer for up to 3 months.
NOTE
Serve pasta with your favourite pasta sauce
or toss through some fresh herbs and grated
cheeses.
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16
Cheese and Bacon
BBQ rolls
Makes 6 rolls
375ml warm water
60ml olive oil
1 tsp caster sugar
1 tsp salt
600g bread flour
2 tsp dried yeast
3 tbsp barbeque sauce
1 cup bacon, diced
1 cup tasty cheese, grated
1. Place the water, olive oil, sugar, salt, flour and
yeast into the mixing bowl with the dough hook
attached and knead for 3 minutes on speed
setting 1.
2. Shape into a ball and place in a large glass bowl.
Cover with plastic wrap and place into a warm,
draught-free place to rise for 1 ½ hours or until
doubled in size.
3. Preheat a fan forced oven to 180˚C and line a
baking tray with canola oil spray and baking
paper.
4. Place dough ball back into the mixing bowl and
knead for a further 2 minutes on speed setting 1.
Roll dough ball out onto a floured surface and cut
into 6 balls.
5. Place the 6 dough balls onto a baking tray
lined with baking paper and allow to rest for 20
minutes.
6. Top each dough ball evenly with barbeque sauce,
bacon and cheese and place into the oven and
cook for 20 minutes.
Fruit and Nut Buns
Makes 12 buns
205ml water, lukewarm
25ml olive oil
1 tsp salt
1 ½ tbsp sugar
265g wholemeal flour
60g plain flour
1 tbsp milk powder
1 ½ tsp dried yeast
½ tsp cinnamon, ground
½ tsp all spice, ground
¼ cup walnuts, roughly chopped
¼ cup dried cranberries
60g butter, melted
½ cup brown sugar
Butter, to serve
1. Place the water, oil, salt, sugar, flours, milk and
yeast into the mixing bowl with the dough hook
attached and knead mixture for 2 minutes on
speed setting 1. Shape into a ball and place into
a large glass bowl. Cover with plastic wrap and
place into a warm, draught-free place to rise for
1½ hours or until doubled in size.
2. Preheat a fan forced oven to 180˚C and line
2 baking trays with canola oil spray and
baking paper.
3. Place dough ball back into the mixing bowl
and add the cinnamon, all spice, walnuts and
cranberries. Knead for a further 2 minutes on
speed setting 1.
4. Cut the dough ball into 12 even sized portions
and shape into balls. Place onto the prepared
baking trays, roughly 3cm apart and allow to
stand for 10 minutes.
5. Brush the rolls with butter and then sprinkle
with brown sugar and place into the oven for 25
minutes. Allow to cool until warm and serve with
butter.
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17
Scones
Makes 12 scones
3 ½ cups self raising flour, sifted
300ml pure cream
375ml lemonade
1 tbsp milk
1. Preheat a fan forced oven to 180˚C and line a
baking tray with canola oil spray and baking
paper.
2. Place the flour, cream and lemonade into the
mixing bowl with the dough hook attached and
mix on speed setting 1 until just combined.
3. Turn out onto a lightly floured surface and divide
into 12 dough balls.
4. Place the dough balls evenly on the prepared tray
and brush the dough balls with milk and bake for
12 minutes.
5. Allow to cool on a cake cooling rack and serve
with lemon curd or jam and cream.
Baked Passionfruit
Cheesecake
Makes 20cm cheesecake
250g digestive biscuits, halved
80g butter, melted
500g cream cheese, cubed, room temperature
½ cup caster sugar
300g reduced fat sour cream
3 x 59g free range eggs
1 tsp lemon rind
½ cup passionfruit pulp
1. Preheat a fan forced oven to 140˚C and line the
base of a 20cm springform cake tin with baking
paper.
2. Using a food processor, with a blade attachment,
pulse the biscuits for 10 seconds or until
completely crushed. Pour into a bowl and stir
through the butter. Firmly press the biscuit
mixture into the base of the cake tin and place
into the refrigerator to set for 20 minutes.
3. Place the cream cheese and caster sugar into the
mixing bowl, with the scraper beater attached
and beat on speed setting 4 for 3 minutes,
scraping the sides of the bowl every minute.
4. Add the sour cream and beat for a further 30
seconds on speed setting 4. Add the eggs one at a
time, beating well after each addition.
5. Scrape down the sides of the bowl and add the
lemon rind and passionfruit pulp and beat for a
further 30 seconds on speed setting 2.
6. Pour mixture into the cake tin and place onto
an oven tray and then into the oven for 50
minutes. Allow the cheesecake to cool to room
temperature before placing it into the refrigerator
overnight to set.
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18
Lemon and Poppy Seed
Cupcakes
Makes 18 cupcakes
¼ cup milk
2 tbsp poppy seeds
125g butter, softened
1 cup caster sugar, sifted
2 x 59g free range eggs
2 tbsp lemon juice
2 tsp lemon rind
2 cups self raising flour
½ cup pure icing sugar, to serve
Whipped cream, to serve
1. In a jug, combine the milk and poppy seeds and
allow to stand for 20 minutes.
2. Preheat a fan forced oven to 170˚C and line 3 x 6
holed cupcake pan with patty pans.
3. Place the butter and sugar into the mixing bowl
with the scraper beater attached and beat until
light and creamy, approximately 3 minutes on
speed setting 5, scraping down the sides every
minute.
4. Add the eggs one at a time, beating well after
each addition until heightened and thick,
approximately 1 minute.
5. Fold through the lemon, flour, milk and poppy
seeds on speed setting 1 until just combined.
6. Spoon evenly into prepared cupcake pans and
bake for 17 minutes or until a skewer can be
removed cleanly. Allow to cool.
7. Dust evenly with icing sugar and serve with a
dollop of whipped cream.
Gooey Chocolate Chip
Cookies
Makes 40
185g butter, softened
1 cup brown sugar
½ cup caster sugar
1 tsp vanilla essence
2 x 59g free range eggs
2 cups plain flour
½ cup self raising flour
½ tsp baking powder
2 tbsp cocoa powder
100g white chocolate chips
100g dark chocolate chips
100g caramel chips
1. Preheat a fan forced oven to 180˚C and line 2
baking trays with canola oil spray and baking
paper.
2. Place the butter, sugars and vanilla into the mixing
bowl with the scraper beater attached and beat on
setting 1 for 1 minute and then increase to setting 5
for 3 minutes, scraping the bowl as required.
3. Add the eggs one at a time, mixing well after each
addition. Fold through the flours, baking powder,
cocoa powder and chocolate chips on speed setting
1 until just combined, approximately 10 seconds.
4. Roll tablespoon sized balls and place onto the oven
trays. Gently press down, making sure the cookies
are placed 5cm apart. Place into the oven for 12
minutes or until golden brown. Allow to cool on
cake cooling racks.
NOTE
Caramel chips can be found next to the
chocolate chips in the supermarket. If you
cannot find caramel chips, use milk chocolate
chips.
NOTE
If cookie dough is too soft, place into the
refrigerator for 10 minutes to set slightly.
NOTE
Cookies are easier to roll if you have a small
amount of water on your hands.
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19
Garlic Butter
Makes enough for 10 serves of garlic bread
200g butter, softened
6 cloves garlic, minced
4 tsp salt
1 tbsp chives, finely chopped
2 French sticks, halved
1. Place the butter, garlic, salt and chives into the
mixing bowl with the whisk attached and beat for
4 minutes on speed setting 8, scraping down the
sides of the bowl every minute.
2. Preheat a fan forced oven to 180˚C and set aside
a baking tray.
3. Cut the French stick into 2cm slices, without
cutting through the base and spread the garlic
butter generously between each slice. Wrap in
aluminium foil and bake for 15 minutes.
NOTE
If you don’t need to bake all of the garlic bread,
wrap in a freezer bag and freeze for up to
3 months.
Pancakes
Makes 12 pancakes
2 cups self raising flour
1⁄3 cup plain flour
3 tbsp caster sugar
2 ¼ cups milk
130g butter, melted
59g free range egg, lightly whisked
1. Place the flours, sugar, milk, 90g butter and egg
into the mixing bowl with the whisk attached and
mix well for 1 minutes on speed setting 4 or until
the mixture is smooth and lump free.
2. Brush a frypan with some of the remaining butter
and then heat over a medium heat until butter
sizzles. Pour approximately 1⁄3 cup of mixture
into the pan and evenly move mixture around to
form a circle.
3. When bubbles cover the whole pancake, flip
the pancake using an egg flipper and cook for a
further 1 minute.
4. Repeat until all pancakes are cooked and serve
with lemon and sugar or maple syrup and ice
cream.
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20
Chocolate Mousse
Makes 6 serves
300g dark chocolate melts
3 x 59g free range eggs
¼ cup caster sugar
1 tbsp cocoa powder
300ml pure cream
200g fresh raspberries, to serve
1. Place the chocolate melts into a heat proof
glass bowl and microwave for 1 minute on high.
Remove from the microwave and stir. If not
completely melted, melt for a further 30 seconds.
2. Place the eggs and sugar into the mixing bowl,
with the whisk attached and beat for 3 minutes
on speed setting 8.
3. Fold in chocolate and cocoa powder on speed
setting 1 until just combined.
4. Pour chocolate mixture back into the melted
chocolate bowl and wash the mixing bowl and
whisk attachment thoroughly. Reassemble the
mixer and pour the cream into the mixing bowl.
Whisk for 1 minute on speed setting 8 or until
stiff peak consistency is reached.
5. Using a large metal spoon, fold the chocolate
mixture through the cream until just combined.
Evenly divide the mousse into 6 glasses and chill
in the refrigerator for 2 hours and serve with
fresh berries.
NOTE
Stiff peak consistency is when the cream holds
a firm shape when spooned out of the bowl.
Pavlova
Makes 8 serves
6 x egg whites (from 59g free range eggs)
1 tsp cream of tartar
1 ½ cup caster sugar
300ml pure cream, to serve
300g strawberries, hulled, halved, to serve
300g raspberries, to serve
2 x passionfruit, flesh only, to serve
1. Preheat a fan forced oven to 140˚C and line a
flat baking tray with canola oil spray and baking
paper.
2. Place the egg whites into the mixing bowl with
the whisk attached and whisk on speed setting
8 until soft peaks form, approximately
30 seconds.
3. Add the cream of tartar and then the sugar, one
tablespoon at a time, mixing well after each
addition. Whisk for approximately 10 minutes
in total.
4. Scoop out onto the baking tray in a round shape
approximately 10cm high and 20cm across and
spread evenly using a spatula and place into the
oven for 50 minutes to bake.
5. Turn the oven off and place a wooden spoon
in the oven door and allow the pavlova to cool
inside the oven.
6. Thoroughly clean the mixing bowl and whisk
attachment and whisk the cream until stiff peaks
form, approximately 45 seconds.
7. Top the pavlova with cream, berries and
passionfruit and serve immediately.
NOTE
Test that the sugar in the meringue has
dissolved completely by rubbing a small
amount between two fingers and checking for
sugar granules. If you can feel sugar granules,
continue to whisk further until completely
dissolved.
LEM250_BW_IB_B16.indd 20 26/10/2016 1:01 pm