Dualit 88400 User manual

DUALIT HAND MIXER
COOKBOOK

‘‘BBeessttpplluuggggeeddiinnpprroodduucctt’’

CONTENTS
3
TTHHEESSEECCRREETTSSOOFFSSUUCCCCEESSSS....................................
DAILY USES FOR YOUR MIXER
WHISKING AND BEATING
WHIPPING CREAM
THE CREAMING PROCESS
SSAAVVOOUURRYY..........................................................................................
CAULIFLOWER CHEESE SOUFFLE
LITTLE ROLLS & BURGER BUNS
CREAMED MASHED POTATOES
44ttoo77
88ttoo1100
SSAAVVOOUURRYY&&SSWWEEEETTSSAAUUCCEESS..................................
LIME BUTTER
MAYONNAISE
BRANDY LOVERS BUTTER & CREAM
CCAAKKEESS,,BBIISSCCUUIITTSS&&DDEESSSSEERRTTSS............................
CREAM FOR CAKES
CHOCOLATE CAKE & ICING
FRENCH APPLE CAKE
PERFECT MERINGUES
SWEET PASTRY
1100ttoo1122
1122ttoo1166

••FFrriigghhtteenneeddooffmmaakkiinnggssaauucceess, or
using packet mixes, because they
go lumpy? Simply immerse the
beaters in the sauce, still in the
pan, and run on a low speed.
•PPlluunnggeetthheebbeeaatteerrssiinnttoommaasshheedd
ppoottaattooto fluff it up (for dinner
party standard, see page 10)
•MMaakkeessaavvoouurryyhhoottssoouuffffllééssa
frequent item on your menu – so
impressive, but really easy with
your Dualit hand mixer (see
Soufflé recipe, page 8)
•PPrroodduucceeqquuiicckkaannddhheeaalltthhyymmoouussssee
ddeesssseerrttss..Whisk some egg whites
to a stiff peak (see page 5) and a
little cream (in separate bowls),
fold into a fruit purée and serve.
Alternatively, fold whites in Greek
yogurt or fromage frais. Drain in a
fine sieve and serve with berries
DAILY USES FOR YOUR HAND MIXER
•MMaakkeeaahhaabbiittooffwwhhiippppiinnggccrreeaamm–
it takes little time and can turn a
dull cake or plain dessert into
something delicious. Whipped
cream is a perfect accompaniment
to hot apple pie, fruit puddings
and tarts. The contrast of cold
cream with a hot pudding is
something special. Sandwich
homemade biscuits (see recipe,
page 16) with whipped Double
Cream, berries and a dab of ice
cream for an instant dessert
•BBaakkeeaaccaakkeeffoorrtteeaa. The hand
mixer makes light work of
knocking up a packet cake mix for
children’s tea time treats
•WWhhiizzuuppaappaannccaakkeemmiixxttuurree..
Pancakes are always popular,
especially for children’s supper –
and they can help make them.
Use a packet mix, or simply make
your own: break 2 small eggs into
a medium sized bowl, add 2
heaped tablespoons of flour, a
pinch of salt,140ml (¼ pint) milk,
2 tbsp sparkling mineral water, or
beer if you have some open.
Using the beaters at a medium
speed, mix it all together
thoroughly. Scrape down the sides
of the bowl and, on a fast speed,
beat to a smooth cream. Allow to
stand for at least half an hour
before making pancakes
•EEggggyyoollkkss
aannddssuuggaarrbbeeaatteenn‘‘ttootthhee
rriibbbboonn’’is called for in some
recipes, which sounds daunting.
The beaters make easy work of
this. Test by lifting the beaters
slowly out of the mixture which,
when ready, will run off in a
ribbon-like consistency
THE SECRETS OF SUCCESS
4

5
WHISKING AND BEATING
A speck of grease will stop white
from whipping, so the mixing
bowl must be spotless. Rub with a
cut lemon if you have any doubts
Some recipes call for a little lemon
juice, vinegar or a pinch of salt.
These can help the whites to
incorporate plenty of air. Use the
balloon whisk. Start slowly and
only use a faster speed when the
mixture starts to turn white
••The following terms often appear,
relating to whisking egg whites:
SSooffttppeeaakk::HHoowwttootteellll––Stop
whisking, pick up some egg white
on the end of the whisk and hold
it vertically. Wave the whisk. The
peak should wobble and fall over
gently, like the tip of a cat’s tail.
The mixture should be shiny
SSttiiffffppeeaakk::HHoowwttootteellll––Repeat
the previous test. The little peak
should not move. If you tip the
bowl upside down, the contents
should remain stationary. The
mixture should be shiny and just
soft enough to spoon
OOvveerrbbeeaatteenn::HHoowwttootteellll––This
can occur within a split second
after the stiff peak stage. You will
see a solid mass, which is
unredeemable. The whites have
lost their gloss and look
unappetising, and a spoon cuts
through the mixture like a knife. If
your not confident about when to
stop, use the balloon whisk in your
hand at the soft peak stage, when
the hard work has been done.
Only a few more “whisks” are
needed for perfect stiff peaks
• Choose a bowl larger than you
think you need: ingredients need
space to move. The bowl should
be deep, not wide and shallow, to
allow the whisk to get right into
the mixture to incorporate air
• Gently ‘stir’ the mix with the
whisk or beaters running, reaching
into all parts of the bowl.
Ingredients are whisked, beaten or
creamed to incorporate air. By
tipping the bowl at a safe angle,
even more air can get into the
mixture, resulting in light mixtures
and increased volume
••WWhhiisskkiinnggeeggggwwhhiitteess- Whisked
egg whites provide the base for
soufflés and all types of
meringues. A little knowledge can
make the difference between
success and failure:
THE SECRETS OF SUCCESS

6
WHIPPING CREAM
• it should slip easily about the
bowl. Refrigerate. Do not keep for
longer than an hour, it may
become runny again
• Producing whipped cream is
straightforward, and there are just
two basic rules for success:
keep the cream cool while you
work or it will turn yellow and
slippery
do not over whip or it will become
dry, claggy and may be unusable
• For successful results, on warm
days, cool the cream, bowl and
whisk in the fridge.
When ready, pour cream into the
bowl and work the whisk on
medium speed in a circle
• To avoid over whipping, stop
whisking just before achieving the
consistency you wish. If you are
not using the cream immediately,
cover and refrigerate
• Whisk cream in short bursts just
before use
• To restore over whipped cream,
rest it for as long as possible
before trying the following:
Double Cream: add a little more
runny cream, stirring in gently
Whipping Cream: if it has
softened a little, try stirring in a
drop of milk
• Of all the creams on sale there are
two that are suitable for whipping:
Double Cream and Whipping
Cream. They contain the correct
amount of butterfat to hold air in
the cream, which fluffs it up.
Use either the balloon whisk or
the beaters
• Double Cream when whipped
becomes thick and holds its shape
over time. Use for filling and
decorating cakes, trifles, gateaux
and parfaits, and when advance
preparation is required
• Whipping Cream, with its soft,
yielding consistency is a perfect
accompaniment for fruit
puddings, pies and chocolate
desserts. Whisk until the mixture
has doubled in volume, but is still
spoonable
THE SECRETS OF SUCCESS

7
THE CREAMING PROCESS
• Beat the butter and sugar for 10
minutes or so - which is really easy
with the power of your hand
mixer. This incorporates air into
the butter, which goes pale and
‘fluffy’ as a result. This air helps the
cake to rise
• Add the egg very slowly – drip by
drip from the jug
Beat the mix really well before
each addition
• Curdling is a failure of the whole
process of emulsion. You will see
the liquid and fatty solids separate
out, which is a real nuisance
On a slow speed, try adding a
little flour or ground nuts (from
the recipe) a spoonful at a time,
to save the situation
• However, do not despair. A
curdled mixture will still make a
respectable cake
• Beating air into the butter helps a
cake to rise. Butter and sugar are
usually ‘creamed’ as a first stage of
cake-making, and also for some
icings and for Brandy Butter
• Use a warm bowl. Warmth aids
the process, and is essential when
you add eggs.
Here you are forcing the fat of the
butter to accept the liquid of the
eggs, creating an emulsion
• The butter should be loose and
soft: oozing, or dropping off a
spoon easily or the process cannot
take place
• Put the eggs (or yolks) into a jug
and beat lightly, set aside
THE SECRETS OF SUCCESS

HOT CAULIFLOWER CHEESE SOUFFLE (makes 8 small or 4 large servings)
• You will need 4 large 13cm
(5 inch) diameter ramekin dishes,
or 8 small ones, and a large baking
sheet to put them on
• Preheat oven to 200C/400F/M6.
Make sure that you have a rack
placed near to the top of the oven
• Put the baking sheet in the oven
to heat. Cook the florets in boiling
salted water, drain and dry. With
half the butter, grease the
ramekins and divide the florets
among them
Melt the remaining butter in a
small pan over a gentle heat, then
add and melt the cheese and stir
in the milk and mustard.
Remove from heat and stir in the
yolks, together with plenty of salt
and pepper
• Using the balloon whisk, whisk the
whites with a pinch of salt, until
stiff (see Whisking Egg Whites,
page 5).
• Fold into the cheese mixture and
spoon over the cauliflower florets.
• Place the ramekins on the
preheated baking sheet, return to
the oven and cook until the
soufflés are risen and golden,
about 10-12 minutes
• Serve immediately
These are deceptively easy to make,
Tasty and reliable.
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lliittttlleefflloorreettss
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((aafftteerrrreemmoovviinnggrriinndd))
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SAVOURY
8

LITTLE BREAD ROLLS AND HAMBURGER BUNS (makes 8-9)
• Dissolve the sugar and yeast in a
jug with the water, and add to the
flour. Using the dough hooks, mix
for a minute at medium speed.
Add the olive oil, and mix for
another minute on slow speed,
increasing to full speed until all is
combined and you have a smooth
dough. If it appears too dry,
sprinkle over a few drops of water,
and work this into the mixture
until smooth again
• Form dough into a ball, place in a
medium sized oiled bowl, cover
with clingfilm, and wait it has risen
and doubled in size. This should
take 20 – 30 minutes. Remove
from bowl and squeeze the dough
• Preheat the oven to
210C/410F/M6-7
• Chop the dough into pieces, each
weighing about 50g (2oz), and
roll them into tight little balls.
Place on a non-stick baking tray
covered with a plastic sheet and
leave for about 40 minutes, in a
draught-free place, until double in
size
• Dredge generously with flour and
bake for 10 minutes
• Hamburger buns can be made by
gently rolling out the little balls
with a rolling pin. Paint the top of
each bun with water, dip into a
tray of sesame seeds, and stand
upright again. Proceed as above,
but no flour dredging is required
Making your own bread rolls is truly
impressive, and fills the house with a
welcoming aroma.
The dough hooks make light work of
kneading.
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11lleevveellttssppssaalltt
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yeeaassttggrraannuulleess
116600mmll((55½½fflloozz))wwaarrmmwwaatteerr
22ttbbssppoolliivveeooiill
eexxttrraaooiillaannddfflloouurr
sseessaammeesseeeeddss((ooppttiioon
naall))
• Always make breads in a warm
kitchen using warm utensils to
help the yeast to activate. Sift the
flour and salt into a medium sized
bowl
SAVOURY
9

CREAMY MASHED POTATOES (serves 4 to 6)
gentle heat, and shake them to
steam off the excess moisture
• Heat the butter and milk in a small
pan until boiling
• Tip potatoes into a deep bowl,
break them up roughly with a fork
and then with the beaters on slow
speed
• On medium speed continue
whisking, gradually adding the
buttery milk
• Add salt and pepper to taste
• For extra smooth and fluffy mash,
change to the balloon whisk and
work until creamy and frothy
• If you cannot serve immediately,
cover with a thin film of milk, and
cool. Reheat in a microwave or hot
oven
So simple but so effective – make in
advance and use as required. Makes
about twenty-four slices.
Serve on chicken or fish steaks, hot
off the grill.
As you take them to the table,
the butter oozes and melts, and
forms a tasty sauce. The lime butter
can be stored in the freezer and
slices cut as you need them.
220000gg((77oozz))bbeessttuunnssaalltteeddbbuutttteerr,,
vveerryyssoofftt
tthheezzeessttooff66lliimmeess
lliimmeejjuuiiccee,,ttoottaassttee
ssaalltt
TTaabba
assccoossaauuccee
aalluummiinniiuummffooiill
This takes mashed potatoes into
another dimension!
Mash made this way can double as a
sauce for a roast or grill.
880000gg((11¾¾llbbss))llaarrggeefflloouurryy
ppoottaattooeess((aabbiittoollddaarreebbeesstt))
6600gg((22oozz))bbuut
ttteerr
220000mmll((77fflloozz))wwhhoolleemmiillkk
ssaallttaannddffrreesshhllyymmiilllleeddppeeppppeerr
• Peel the potatoes, cut into
quarters lengthwise, cover with
cold water in a saucepan, add salt,
and boil gently until soft
• Test by pressing a potato with the
back of a spoon against the side
of the pan; it should crush easily
• Drain the potatoes well, return
them to the dry pan, place on a
LIME BUTTER
SAVOURY SAUCES
SAVOURY
10

LIME BUTTER
Unctuous and smooth, mayonnaise is
a classic summer accompaniment for
fish and seafood dishes and for
enriching salads.
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11ttbbssppwwiinneevviinneeggaarroorrlleemmoonnjjuuiiccee
½½ttssppssaalltt
½½ttssppFFrreenncchhmmuussttaarrdd
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-¾¾ppiinntt))oolliivvee
ooiill,,ssuunnfflloowweerrooiilloorraammiixxttuurreeooff
eeaacchh,,wwhhiicchhsshhoouullddffeeeellwwaarrmmttoo
tthheettoouucchh––nnoottffrroommaaccoollddllaarrddeerr
ssaallttaannddffrreesshhllyymmiilllleeddppeeppppeerr
• Pour some hot water into your
mixing bowl and put in the eggs,
in their shells, to warm while you
assemble the ingredients
• Drain and dry the bowl and
separate the eggs. Using the
beaters, whisk the yolks for about
2 minutes at high speed until pale
and sticky, adding the vinegar or
lemon juice, salt and mustard as
you go
• Slow the speed and start to trickle
in the oils – this is easiest poured
from a jug. Let each drop be
absorbed before adding the next
• When half the oil has been
incorporated, the rest can be
added a little faster - by the
tablespoon
• Add salt and pepper to taste
• Store in sealed jar in the fridge
until required
• Using the balloon whisk, beat the
butter until white and fluffy
• Stir in the zest, and enough salt,
lime juice and Tabasco to give it a
good flavour
• Scrape it out of the bowl, and lay
in a straight line, approximately
12cm (5 inches) long, on
aluminium foil
• Roll the foil round the lime butter,
to form a sausage.Twist the ends
like a toffee wrapper
• Store in the freezer in a plastic
bag
• To take a slice, cut through the foil
with a hot knife into nice rounds,
½ cm thick (just under ¼ inch)
MAYONNAISE
SAVOURY SAUCES
11

BRANDY LOVERS BUTTER AND CREAM
Brandy cream is Ideal for filling
profiteroles, it is also a less rich
alternative to brandy butter, and is
terrific with mince pies, fruit tarts,
steamed puddings, etc.
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11ttbbssppiicciinnggssuuggaarr
11ttbbssppbbrraannddyy
• Whisk the double cream with the
balloon whisk until swollen, then
whisk in the icing sugar and
brandy
• Whisk carefully until thick, shiny
and not quite stiff
• Use Double Cream for
sandwiching two layers of a cake
and for decorating the top and
sides. Do not use Whipping Cream
as it becomes soft and watery over
time
• If you enjoy piping cream into
decorations, whipped Double
Cream is ideal. Use a medium to
small piping bag, as the warmth of
your hand when using a large one
may curdle the cream
• Whisk the cream until stiff. Spread
over the cake, or fill the piping
bag and decorate – it is easier
than you may think
• Finish with chopped nuts, flaked
almonds, candied violets or rose
petals, grated chocolate or
hundreds and thousands
Brandy butter is a Christmas
essential. Pile onto a pretty glass dish
for serving with a steaming
christmas Pudding.
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vveerryyssoofftt
8800gg((33oozz))ccaasstteerrssuuggaarr
8800gg((33oozz))iicciinnggssuuggaarr
66
ttbbssppCCooggnnaaccoorrbbrraannddyy
• With the balloon whisk, beat the
butter until white and fluffy
• Beat in the sugars, a little at a time
• Add the brandy carefully and
slowly as it may try to separate
• Cover and chill
CREAM FOR CAKES
SWEET SAUCES CAKES & DESSERTS
12

CHOCOLATE CAKE
• Grease the tin with butter and line
base and sides with baking
parchment. Break up the
chocolate and melt into the milk
and vanilla in a bowl placed over a
pan of barely simmering water.
Using the beaters, in a separate
bowl cream together the butter
and sugar (see The Creaming
Process, page 7)
• Add the egg yolks one at a time,
beating well between each
addition. At a slower speed, gently
beat in the melted chocolate
mixture. Sieve the rice, flour and
baking powder, and mix in slowly.
Using the balloon whisk, whisk the
egg whites until stiff (see Whisking
Egg Whites, page 5). Fold into the
mixture and then pour into the tin
• Bake in the centre of the oven for
1¾ hours, or until the middle is
spongy to the touch and a skewer
comes out clean. Cool in the tin
A great cake, easy to cut and serve.
Iced with Sour Cream and Chocolate
Icing it befits a special occasion.
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e
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112
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aaddeeeepp,,2200ccmm((88iinncchh))ccaakkeettiinn
• Preheat oven to 175C/350F/M3
This easy icing has a wonderful
gloss, and makes pretty decorations
when used with a piping bag.
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¾oozz))ppllaaiinn,,ggooooddqquuaalliittyy
cchhooccoollaattee
220000mmll((77fflloozz))ssoouurrccrreeaammoorr
ccrrèèmmeeffrraaiicchhee
• Melt the chocolate in a bowl
Remove from the heat and cool a
little. Using the beaters on a slow
speed, whisk in the sour cream,
giving the mixture time to darken
and shine As soon as it is firm
enough to spread, smooth over
the cake with a table knife
CHOCOLATE ICING
CAKES, BISCUITS AND DESSERTS
13

TTooppppiinngg::
7755gg((33oozz))bbuutttteerr,,vveerryyssoofftt
110000gg((33½½oozz))ccaasstteerrssuuggaarr
11ttssppvvaanniillllaaeesssseennccee
aammeeddiiuummeegggg,,bbe
eaatteenn
iicciinnggssuuggaarr
• Preheat oven to 170C/325F/M3
• Grease the tin and line the base
with a circle of baking parchment
• Peel, core and chop the apples,
place in the tin. Put the rest of the
ingredients into a bowl and using
the beaters at top speed, beat to a
smooth cream
• Pour the batter over the apples
and bake for 45 minutes on the
middle shelf
• Beat the topping ingredients
together and pour over the
semi-baked cake
• Return to the oven for a further 30
minutes.
• Cool the cake in the tin for a
further 40 minutes.
Loosen sides with a knife and
gently shake out onto the cooling
rack lined with a piece of
parchment Leave to cool a little.
• Carefully turn the cake over onto a
serving plate, so the topping is
uppermost
• Sprinkle with a little icing sugar
and serve with some softly
whipped Whipping Cream
FRENCH APPLE CAKE
This is an unusual cake which makes
a lovely dessert. The tartness of the
apples gives it a fresh and light
quality which is welcome at the end
of a good meal.
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ee..gg..BBrraammlleeyyssoorrGGrraannnnyySSmmiitthhss
7755gg((33oozz))sseellff--rraaiissiinnggfflloouurr
11lleev
veellttssppbbaakkiinnggppoowwddeerr
112255gg((44oozz))ccaasstteerrssuuggaarr
7755mmll((22½½fflloozz))mmiillkk
5500gg((22oozz))mmeelltteeddbbuutttteerr
22mmeeddiiuumm
eeggggss,,bbeeaatteenn
ssooffttbbuutttteerrffoorrggrreeaassiinnggccaakkeettiinn
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iinncchh))ccaakkeettiinn,,aaccoooolli
innggrraacckkaanndd
bbaakkiinnggppaarrcchhmmeenntt..
CAKES, BISCUITS AND DESSERTS
14

PERFECT MERINGUES
• Preheat oven to 150C/300F/M2
• Put the sugar in a measuring (or
similar shaped) jug for easy
pouring
• Follow instructions for Whisking
Egg Whites, page 5. Before you
begin to whisk the whites, add the
cream of tartar, lemon juice and
salt
• When the whites are foamy and
bubbly, add half the sugar,
pouring in a steady stream but not
taking too long, while continuing
to whisk to firm peak stage.
Gradually fold in the rest of the
sugar with a spatula
• Using two spoons, drop the mix in
small, equal sized balls onto the
baking sheets
• Dip your finger in cold water and
smooth down any little tails which
might otherwise darken in the
oven
• Bake for 15 minutes on a low
shelf. Before the meringues colour,
open the oven door and turn off
the heat
• After 10 minutes, shut the door,
turn the oven on to
50C/150F/LOW to dry them out
for an hour. Turn off and leave in
the oven for 3-4 hours
• Peel meringues off the paper. If
they are stuck rub them gently
beneath the paper with a damp
cloth – this will release them
• Store in an airtight tin, where they
will keep for months
Snowy white and crisp, meringues
are always popular at tea time or in
a large variety of desserts. Sandwich
small ones together with whipped
Double Cream, or Brandy Cream
(see recipe page ) or crush and
fold in some whipped cream, place in
glasses, top with berries, or a fruit
fool, and trickle a fruit sauce over the
top.
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aappiinncchhooffccrreeaammooffttaarrttaarroorraaffeeww
ddrrooppssoofflleemmoonnjjuuiiccee
aappiinncchhooffssaalltt
336
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iinnhhaallff,,aannddssiifftteedd
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ttrraayysslliinneeddwwiitthh
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ppaarrcchhmmeenntt..
CAKES, BISCUITS AND DESSERTS
15

SWEET PASTRY (enough for two 8 inch tart cases)
• Add the flour and mix on medium
speed until the dough starts to
cling round the dough hooks in
large chunks
• Working in the coolest conditions
possible, tip the dough out onto a
counter and gather it up in your
hands, squeezing it gently to form
a smooth sausage shape, with no
cracks. Handle it lightly or it may
get oily. Chill for a couple of hours
in the fridge before rolling out
TToommaakkeeaattaarrttccaassee
• Preheat oven to 160C/310F/M2-3.
Line the tin with pastry and trim
off the edges neatly. Bake the case
blind: line the pastry with baking
parchment or foil (larger than the
case so that it comes up the sides)
and fill with rice or baking beans.
Bake for 30 minutes
• Remove rice/beans and
parchment/foil and return to the
oven for a further 20 to 30
minutes at 170C/325F/M3 to dry
out – keep an eye on it as you do
not want it to turn dark brown.
Cool before filling with whipped
Double Cream and fresh fruit e.g.
strawberries, raspberries,
blueberries etc. Serve Immediately
TToommaakkeeiinnddiivviidduuaallttaarrttlleettssoorrbbiissccuuiittss
• Preheat oven to 170C/325F/M3.
Grease a tartlet tray. For biscuits,
line a baking tray with baking
parchment. Cut the pastry into
circles with a cookie cutter, place
on the tray and bake for 7-10
minutes, or until dry. Sprinkle
biscuits with caster sugar as they
come out of the oven
Use to make tarts or tartlets to fill
with fresh summer fruits and cream,
or for making short vanilla biscuits.
makes 600g (1 lb 5oz)
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• Use the dough hooks. The butter
should be a soft, almost melting
consistency
• In a medium sized bowl, using
medium to high speed, mix the
butter and sugar until creamy and
you can see the trail of the dough
hooks
• Add the egg and vanilla, beating
until the egg is absorbed
CAKES, BISCUITS AND DESSERTS
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