Sunbeam MultiBlender PB7950 User manual

Please read these instructions carefully
and retain for future reference.
MultiBlender™ Electronic
850 watt electronic blender with
7 programmed functions
Instruction Booklet
PB7950

Sunbeam’s Safety Precautions 1
Features of your MultiBlender Electronic 2
Before using your MultiBlender Electronic 4
Using your MultiBlender Electronic 5
A Guide to your MultiBlender Electronic 6
Handy Blending Hints 7
Care and Cleaning 8
Recipes
Soups 9
Dips/Starters/Pastes 11
Light Snacks 14
Desserts 15
Drinks 17
Thick Shakes 19
Cocktails 20
Contents

1
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM MULTIBLENDER ELECTRONIC
PB7950
• Ensure fingers are kept well away from the
blades when in use.
• Always operate on a flat surface.
• When using heavy loads this blender should
not be operated for more than 1 minute and
40 seconds, this does not apply to any of the
recipes detailed in this instruction booklet.
• Do not blend hot ingredients.
Sunbeam is very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• This 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.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Appliances are not intended to be operated
by means of an external timer or separate
remote control system.
• This appliance is intended to be used in
household and similar applications such
as: staff kitchen areas in shops, offices and
other working environments; farm houses; by
clients in hotels, motels and other residential
type environments; bed and breakfast type
environments.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.

Ingredient cup.
Handy 70ml ingredient cup. Also acts as a
device to unscrew the blade assembly from the
base of the jug.
Flexible lid with pouring hole.
To provide the necessary safety, the lid seals
tightly to the jug and features a pouring hole,
that allows you to add ingredients during the
blending process.
1.6 litre heat-resistant jug.
The sizeable 1.6 litre glass jug features specially
designed internal ribs to cycle ingredients back
into the blade system for superior results.
The jug features an easy to pour lip and is
marked in both cups and millilitres (mL) for
ease of use.
Detachable blade system assembly.
The detachable blade assembly unit unscrews
from the glass blending jug for convenient and
thorough cleaning.
Motor base.
The base houses a powerful 850 watt motor
providing superior performance for every
blending task.
Non-slip feet.
Keeps the blender secure on the bench top
during use.
2
Features of your MultiBlender
Electronic
OFF
LOW
SMOOTHIE
THICKSHAKE
MIX
CRUSH ICE
HIGH
MILKSHAKE
COCKTAILS
PUREE
PULSE
MAX
mL
1500
1600
1250
1000
750
500
250
1
2
3
4
5
6 CUPS
mix, puree, cocktail and ice crush)

Serrated stainless steel six-blade system.
Specially designed for extra durability, the
heavy-duty, serrated stainless steel blade with
a six-blade construction, crushes ice cubes to
powder, produces a smooth consistency when
pureeing and combines ingredients perfectly
for a frappé.
Recipe programs.
Three blending favourites milkshake,
thickshake and smoothie. Just add
ingredients and each of these programs have
been developed to ensure perfect consistent
results everytime.
Functional programs.
To assist with some of the more functional
blender uses, these four programs (mix,
puree, cocktail and ice crush) have been
tested and refined, to remove the guess work
and improve on the final blending result.
Manual operation.
Low and High speed control plus Pulse.
Cord storage facility.
For tidy, convenient storage of the cord
underneath the motor base.
3
OFF
LOW
SMOOTHIE
THICKSHAKE
MIX
CRUSH ICE
HIGH
MILKSHAKE
COCKTAILS
PUREE
PULSE
MAX
mL
1500
1600
1250
1000
750
500
250
1
2
3
4
5
6 CUPS
mix, puree, cocktail and ice crush)

4
Important: Always ensure your blender is
unplugged from the power outlet before
fitting or removing the blade assembly.
Always handle the blade assembly with
caution, as the blades are extremely sharp.
To assemble the six-blade system in the glass
jug (see Figure 1).
1. Place the silicone rubber seal over the six-
blade assembly, as shown in figure 1.
2. Place the six-blade assembly into the
glass jug and turn clockwise to secure
firmly into position (see Figure 2).
Note: The blender jug will leak if the six-
blade system is not assembled correctly.
Note: Do not attempt to remove the
stainless steel blades from the blade
assembly.
3. Plug the power cord into a 230-240 volt
power outlet and turn the power ‘ON’.
Before using your MultiBlender
Electronic
500
250 1
2500
250 1
2
Figure 1
Figure 2
Six-blade
assembly Silicone
seal

5
1. Place the blender jug onto the motor base.
Note: Do not switch ‘ON’ the MultiBlender
Electronic without the lid in position.
2. Place ingredients into the glass jug. Do
not exceed the maximum indicated level
– 1.6 litres.
3. Position the lid with ingredient cup onto
the blender jug. Ensure the lid is firmly in
place.
4. Using the control panel, select the desired
function, either from the pre-programmed
functions or the manual buttons High, Low
and PULSE settings.
The Blending Guide on page 6 shows
various functions that can be performed
and the suggested speeds to use.
Note: Although the lid fits firmly to the
glass jug, we advise when blending liquid
ingredients, to place your hand on the lid
as you initially select the blending speed/
function. As the powerful 850 watt motor
could cause the liquid to surge up causing
leakage. Once you have started blending
you can remove your hand.
Further ingredients can also be added
while blending by removing the ingredient
cup and pouring ingredients through the
hole in the lid.
Note: The pre-programmed functions can
be stopped by simply pressing the ‘OFF’
button.
5. If using the manual buttons, Low or High,
once you have completed blending, press
the ‘OFF’ button on the control panel.
Note: When removing the six-blade
assembly from the glass jug you may need
to slightly tilt the blade so that it slides
out easily. You shouldn’t force the blades
out of the glass jug as this will ultimately
damage the blades.
Using your MultiBlender Electronic

6
Processing Task Food Suggested Setting Programme Suggested Processing Procedure
Aerating Milkshakes, HIGH Milkshake Use chilled milk. Blend until
Smoothies desired consistency is achieved.
Chopping Nuts, Chocolate, PULSE Process ½ cup at a time, to
Garlic or Herbs ensure evenly sized pieces.
Crumbing Bread Crumbs PULSE Tear bread roughly. Process
until desired consistency.
Biscuit Crumbs PULSE Break into pieces and
process until crumbed.
Crushing Ice PULSE Crush Ice Add ¼ cup of water. Use the
PULSE button 3-4 times in
succession for crushed ice.
Emulsifying Salad Dressing LOW Crush Ice & Blend until well combined.
Cocktails Oil may be added to the
mixture during processing
through the pouring hole
in the lid.
Mixing Batters, Cakes LOW & HIGH MIX Process ingredients until
just combined.
DO NOT OVERPROCESS.
Pureeing Soups, HIGH PUREE Blend until smooth.
Vegetables,
Fruits
A Guide to your MultiBlender
Electronic

7
• Nothing can beat a blender for making
smooth purees and sauces or for whipping
up frothy drinks – from healthy breakfast
shakes to frozen daiquiris.
• Use your blender for chopping small
amounts of food like nuts, bread crumbs
and whole spices.
• Turn any oil-based salad dressing into a
creamy style dressing by blending it until
slightly thickened.
• A brief whirl in the blender will rescue a
lumpy gravy, or an egg-based sauce that
has separated.
• Food items for blending should be cut into
cubes (approximately 2-3cm), this will
assist in achieving an even result.
• Ensure the lid is firmly and securely
placed on the jug. Do not operate the
blender without the lid on, if you wish to
add any additional ingredients remove the
ingredient cup and add as necessary.
• Never fill above the maximum level
indicator – 1.6 litres.
• To ensure efficient mixing when blending
dry mixtures, it may be necessary to stop
the blender and push ingredients down the
sides of the jug with a spatula.
• When pureeing fruit or vegetables, cooked
or raw, cut into small pieces to facilitate
blending.
• When making bread crumbs, use 2 to
3 day old bread, leaving crusts on, to
minimise the possibility of clumping. If
only fresh bread is available, dry it out for
a few minutes in a low heated oven.
• When blending a variety of ingredients
together, blend the liquids first, then add
dry ingredients.
• Always ensure stones are removed from
fruit and bones from meat as these can
harm the blades.
• Don’t allow a used blender to sit for too
long as the food will dry onto the blades,
making it very difficult to clean. If you
can’t clean the blender straight away, pour
some warm water in it and allow to soak.
• Do not process hot liquids in your blender.
Allow to cool to room temperature before
processing.
• Always ventilate the blender jug when
pureéing warm ingredients. This is
achieved by lifting the ingredient cup out
of the lid after starting the blender.
Handy Blending Hints

8
Quick cleaning method.
Half fill the blender with luke warm water
and a small amount of detergent. Press
the PULSE button for 10-20 seconds.
Then remove the jug and rinse it under
running water.
For thorough cleaning.
Turn the blender jug upside down. Unscrew
the six-blade assembly from the glass jug by
placing the open end of the ingredient cap
at the base of the blade assembly. Use the 5
grooves on the opening of the ingredient cap
to align the cap to the base of the glass jug.
Turn the ingredient cap in an anti-clockwise
direction to remove the blade assembly. See
Figure 3.
Remove the rubber seal from the blade
assembly. Wash the blender lid, ingredient
cup, rubber seal, blade assembly and blender
jug in warm soapy water.
Caution: Take care when cleaning the blades
as they are extremely sharp.
Note: Do not clean any part of the blender in
the dishwasher.
To clean the motor base.
Use a damp, soft sponge with mild detergent
and wipe over the motor base.
Note: Never immerse the motor base in water.
Care and Cleaning
Figure 3

9
Potato and Leek Soup Serves 4
1 tablespoon olive oil
2 small rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and chopped roughly
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated Parmesan
1. Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
2. Add leeks to the same pan and cook,
stirring for about 5 minutes or until leeks
are tender. Add potatoes and stock and
bring to the boil; reduce heat and simmer,
uncovered, for about 40 minutes.
3. Remove from heat; cool to room
temperature. Place half of the soup
mixture into the blender jug and press
the ‘PUREE’ button. When the cycle has
finished, pour back in with remainder of
soup.
4. Add cooked bacon to soup and reheat
until soup is hot. Season to taste with
freshly ground pepper.
5. Serve soup topped with parmesan cheese.
Mexican style Tomato Soup Serves 4
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed,
drained
Sour cream and flour tortillas to serve
1. Heat oil in a large saucepan, add onions
and garlic and cook on a medium heat
until onions start to soften; add the cumin
and chilli powder and cook, stirring,
until the spices become fragrant. Add
the tomatoes, and water; simmer for 20
minutes. Remove from heat; cool to room
temperature.
2. Stir through the sugar, vinegar and beans;
allow to cool.
3. Place half of the soup mixture into the
blender jug and press the ‘PUREE’
button. Pour contents of blender jug into
a container and repeat this step with the
remaining soup mixture.
4. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
Recipes – Soups

10
Roast Pumpkin Soup Serves 6
1.5 kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper
20g butter
1 onion, chopped
1 litre chicken stock
¹/³ cup cream or sour cream to serve (optional)
1. Preheat oven to 200°C.
2. Remove skin and seeds from pumpkin and
cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle
with half the oil. Season with a little salt
and pepper. Bake in oven for about 40
minutes or until cooked.
4. In a large saucepan heat remaining oil and
butter. Add onion and cook until tender.
Add the pumpkin and stock and bring to
the boil. Reduce heat, simmer, uncovered,
for 10 minutes. Cool to room temperature
before blending.
5. Place half of the soup mixture in blender
and press the ‘PUREE’ button. Repeat
with remaining soup mixture.
6. Reheat until soup is hot. Serve with cream
and extra ground pepper if desired.
Vegetable Soup Serves 4-6
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
2 carrots, diced
1 potato, diced
2 trimmed celery stalks, diced finely
800g can chopped tomatoes
6 cups water
1 cup chopped savoy cabbage
2 small zucchini, diced
100g button mushrooms, sliced
sea salt and freshly ground black pepper
1. Heat oil in frying pan on setting 5.
Cook onion and garlic until translucent.
Add carrot, potato and celery; cook,
stirring occasionally for 5 minutes.
2. Add the chopped tomatoes, cabbage,
zucchini, mushrooms and water and
bring the soup to the boil. Reduce heat
to a simmer and cook, covered for about
45 minutes or until vegetables are tender.
3. Remove from heat and allow to cool to
room temperature. Place the soup in
batches into the blender jug and press the
‘PUREE’ button.
4. Return soup to saucepan and reheat
until hot.
Tip: For a soup with more texture you can
simply puree only half the soup.
Recipes – Soups (continued)

11
Hummus Serves 4
420g can chickpeas, rinsed, and drained
2 tablespoons tahini
¼ cup lemon juice
¼ cup water
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
1. Place all ingredients in the blender jug.
2. Press the ‘PUREE’ button.
3. Transfer mixture into a bowl and
refrigerate for 1-2 hours before serving.
Serving suggestions: Serve hummus with
toasted pita crisps; simply cut pita bread into
triangles, brush with olive oil and season with
a little salt and cumin seeds. Bake in oven at
200°C for about 5 minutes or until crisp.
Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
1 jalepeno chilli, sliced
¼ cup fresh coriander leaves
1 tomato, chopped
1. Place all ingredients except tomato in the
blender jug.
2. Press the ‘PUREE’ button.
3. Transfer mixture to a bowl and stir through
tomato.
4. Refrigerate for 1 hour before serving.
Serve with corn chips and salsa
Recipes – Dips/Starters/Pastes

12
Pesto Serves 4
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
1. Place the basil, garlic, juice, salt, pepper
and oil in the blender jug. Blend on
‘HIGH’ for 20 seconds.
2. Push down any ingredients that may have
come up the sides of the jug and add the
nuts and cheese. Blend on ‘HIGH’ for
a further 20 seconds or until a smooth
texture is achieved. If a nutty texture is
desired only blend on ‘HIGH’ for 5-10
seconds.
To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back in to pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Tip: To keep pesto sauce for a few days in
the refrigerator simply place pesto into a
clean container and pour enough olive oil
over top to cover, this will stop the pesto
from discolouring. Cover with lid or plastic
wrap.
Whole Egg Mayonnaise Approx. 1½ cups
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
pinch sea salt
1 cup vegetable oil
1. Place egg, juice, mustard and salt in
the blender jug. Blend on ‘LOW’ for 10
seconds or until combined.
2. With the motor still running remove the
measuring cup from the lid, start to pour
in the oil in a slow, thin stream until the
mixture is creamy and all the oil has been
added.
3. Keeps in the refrigerator for 1 week.
Recipes – Dips/Starters/Pastes (continued)

13
Baba Ghanoush
2 large eggplants
2 cloves garlic
2 tablespoons tahini
¼ cup lemon juice
¼ teaspoon sweet paprika
sea salt and freshly ground black pepper
1 tablespoon Extra Virgin
olive oil
1. Pierce eggplants all over with a fork. Cook
eggplants under a griller until the skin
blackens and the flesh is soft. Allow
eggplants to cool for 20 minutes before
removing skin; drain for 10 minutes.
2. Place all ingredients into blender jug.
Place lid onto jug and press the ‘PUREE’
button. Check mixture and scrape sides if
necessary. Blend on low to finish blending
if needed.
3. Transfer mixture into a bowl and
refrigerate for 1-2 hours before serving.
Drizzle extra virgin olive oil over the top
before serving.
Serve with crusty fresh bread
Herbed Mushroom Pate Approx. 1½ cups
50g butter or margarine
1 onion, roughly chopped
300g mushrooms, sliced
200g cream cheese, cubed
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
1. Heat butter in a frying pan over a medium
heat. Cook onion and mushrooms until
soft; cool.
2. Place mushroom mixture into blender jug
with remaining ingredients.
3. Press the ‘PUREE’ button.
4. Pour into serving bowl and refrigerate for
at least 2 hours before serving.
5. Serve with Melba toasts.
Recipes – Dips/Starters/Pastes (continued)

14
Sweet potato and rocket frittata Serves 8
1 small sweet potato
80g baby rocket leaves
200g fetta cheese, crumbled
250ml thickened cream
10 eggs
Sea salt and freshly ground black pepper,
to taste
½ cup grated tasty cheese
1. Preheat oven to 200°C. Grease and line
base of a 19cm square shallow cake tin.
2. Peel the sweet potato and slice thinly.
3. Place a layer of sweet potato then rocket
then fetta into the cake tin and then
repeat layers again. Reserve a few sweet
potato slices if possible for the top.
4. Combine the eggs, cream, salt and pepper
in blender and blend on HIGH until
smooth. Pour egg mixture into the cake
tin and top with the grated cheese.
5. Place frittata into oven and cook for about
30-35 minutes or until cooked through.
If the frittata starts to brown too much
before the inside is completely cooked lay
a piece of foil over the top, this will stop
excessive browning.
Bacon and Cheese Quiche
1 large sheet ready made frozen shortcrust
pastry
6 bacon rashers, rind removed, roughly
chopped
1 small onion, chopped finely
1½ cups grated tasty cheese
4 eggs
1 cup milk
½ cup cream
½ cup self raising flour
pepper to taste
1. Preheat oven to 180°C. Line quiche dish
with pastry and trim edges. Prick pastry
all over with a fork.
2. Cook bacon in a frying pan until tender,
remove from pan and drain on absorbent
paper; cool.
3. In a large bowl combine the bacon, onion
and cheese.
4. Place all the remaining ingredients into
the blender jug.
5. Press the ‘MIX’ button.
6. Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
7. Bake in oven for about 50 minutes or until
cooked. Allow quiche to stand for 10
minutes before cutting.
Recipes – Light Snacks

15
Baked Lemon Cheesecake Serves 10
250g plain biscuit crumbs
2 teaspoons nutmeg
125g melted butter
250ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
1. Crush biscuits 5-6 at a time using the
‘PULSE’ button until crumbled. Remove
jug from base and shake biscuits if
necessary. Combine the nutmeg, melted
butter and biscuit crumbs in a bowl; mix
well. Press crumb mixture into the base
and sides of a greased 20cm springform
pan. Place on a baking tray and
refrigerate for 30 minutes.
2. Place cream, eggs, sugar, rind, juice and
half of the cream cheese in blender.
3. Press the ‘MIX’ button. With the motor
still running, remove the ingredient cup
from the lid and drop in the remaining
cubes of cream cheese one at a time, until
the mixture is smooth.
4. Pour filling into crust and bake in oven
at 160°C for approximately 50 minutes
or until firm. Cool in oven with door
ajar. Refrigerate for several hours before
serving.
Banana Cake with Cream Cheese Frosting
2¼ cups self raising flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
180g butter, room temperature, chopped
½ cup buttermilk
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1½ cups very ripe mashed banana
1. Preheat oven to 180°C. Grease and line a
20cm baba pan.
2. Sift flour, salt, cinnamon and nutmeg into
a large bowl.
3. Place the eggs, butter, milk, sugar,
vinegar, essence, and bananas into
blender jug.
4. Press the ‘MIX’ button. (Mixture will
separate at this stage but will come back
together when mixed with dry ingredients).
5. Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
or whisk until combined.
6. Pour mixture into prepared tin and bake
for about 40 minutes or until cooked when
tested with a skewer.
7. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool.
8. Ice with cream cheese frosting, recipe over
page.
Recipes – Desserts

16
Cream Cheese Frosting
250g softened cream cheese
¼ cup butter
1 teaspoon vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
Combine cream cheese, butter and vanilla in
a small bowl. Using an electric mixer beat
until smooth. Add the icing sugar mixture
and beat until smooth. Reduce speed and
add passionfruit. Spread over cooled cake.
Sticky Date Pudding Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1 ¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Butterscotch sauce
140g butter
2/3 cup firmly packed brown sugar
1 cup (250ml) thickened cream
1. Preheat oven to 180°C. Grease and line
a 20cm cake pan with baking paper.
2. Place dates, soda and water into the
blender jug. Pace the lid on and allow
the mixture to stand for 5 minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of jug if necessary. Do not over
process.
5. Pour mixture into prepared pan and bake
for about 1 hour or until cooked when
tested with a wooden skewer. Remove
from oven and stand for 5 minutes before
turning out onto a wire rack.
6. Serve pudding with butterscotch sauce.
To make sauce, heat all ingredients in
a small saucepan over a low heat until
combined.
Honey Pikelets Makes 30
3 large eggs
¼ cup honey
1 cup milk
1½ cups self raising flour
pinch salt
1. Add all ingredients into the blender jug
and blend on ‘LOW’ for 30 seconds.
Scrape down sides of blender and blend
again on ‘LOW’ for a further 30 seconds.
2. Pour mixture into a jug and refrigerate for
30 minutes.
3. Place tablespoon amounts of mixture into
a lightly greased frying pan until golden on
each side.
4. Serve with butter.
Recipes – Desserts (continued)

17
Classic Banana Smoothie Serves 2
2 cups skim milk
2 medium bananas, roughly chopped
½ cup low fat yogurt
1 tablespoon honey
¼ teaspoon cinnamon
1. Place all ingredients into blender jug.
2. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Classic Milkshake Serves 2
250ml milk
2 scoops ice cream – any flavour
2 tablespoons topping – any flavour
1. Place all ingredients into blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 glasses.
Strawberry Milkshake Serves 2
6 strawberries
2 cups milk
2 scoops strawberry ice cream
1. Place all ingredients into blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 glasses.
Milo Madness Serves 2
2 cups milk
2 scoops vanilla ice cream
3-4 tablespoons Milo
1. Place all ingredients into blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 glasses, dust with extra Milo.
Fruity Fantasy Serves 2
180ml fresh orange juice
90ml pineapple juice
1 punnet strawberries
slice honeydew melon
slice rockmelon
8 small ice cubes
1. Place all ingredients into blender jug.
2. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Recipes – Drinks

18
Citrus Buzz Serves 2
60ml fresh lime juice
4 dashes Angostura bitters
8 small ice cubes
lemonade
1. Place all ingredients except for lemonade
into blender jug.
2. Press the ‘SMOOTHIE’ button.
3. Pour into 2 glasses, top with lemonade.
Iced Coffee Serves 2
2 tablespoons instant coffee dissolved in
2 tablespoons boiling water
2 cups milk
2 scoops vanilla ice cream
whipped cream to serve
1. Place all ingredients except for cream into
blender jug.
2. Press the ‘MILK SHAKE’ button.
3. Pour into 2 large glasses, top with
whipped cream and dust with chocolate.
Frosty Fruity Smoothie Serves 2
1 banana
1 cup tropical juice
½ cup milk
3 ice cubes
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Raspberry Citrus Smoothie Serves 2
1 cup raspberry yogurt
1 cup frozen yogurt
1 cup orange juice
1 cup frozen raspberries
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Peach Smoothie Serves 2
400g can peaches in natural juice, drained
¼ cup plain yogurt
2 teaspoons honey
1 scoop vanilla ice-cream
1 cup milk
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Mango Papaya Smoothie Serves 2
1 mango, peeled, pitted, and chopped
½ small papaya, peeled, seeded, and
chopped
1 cup plain yogurt
1 tablespoon fresh lime juice
1 tablespoon honey
1. Place all ingredients into blender jug.
2. Press ‘SMOOTHIE’ button.
3. Pour into 2 glasses.
Recipes – Drinks (continued)