dualit hand mixer instruction manual...perfect meringues sweet pastry 1to 4 15 to 7 17 & 8 19 to...

D U A L I T H A N D M I X E R

INSTRUCT ION MANUAL

GB 04/06

250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32

‘‘BBeesstt pplluuggggeedd iinn pprroodduucctt’’


CONTENTS

3

INSTRUCTION MANUALIINNTTRROODDUUCCTTIIOONN......................................................................

SSAAFFEETTYY PPRREECCAAUUTTIIOONNSS....................................................

FFEEAATTUURREESS..........................................................................................

PPAARRTTSS && CCOONNTTRROOLLSS........................................................

UUSSIINNGG YYOOUURR HHAANNDD MMIIXXEERR....................................

THE ATTACHMENTS & THEIR USES

SPEED SETTINGS

GETTING STARTEDSSEERRVVIICCIINNGG....................................................................................

RETRACTABLE CORD

CARE & STORAGE

GUARANTEE

44

44 && 55

55

66

77 ttoo 88

99

HAND MIXER COOK BOOKTHE SECRETS OF SUCCESS................................

DAILY USES FOR YOUR MIXER

WHISKING AND BEATING

WHIPPING CREAM

THE CREAMING PROCESSSSAAVVOOUURRYY..........................................................................................

CAULIFLOWER CHEESE SOUFFLE

LITTLE ROLLS & BURGER BUNS

CREAMED MASHED POTATOES

SSAAVVOOUURRYY && SSWWEEEETT SSAAUUCCEESS................................

LIME BUTTER

MAYONNAISE

BRANDY LOVERS BUTTER & CREAM

CCAAKKEESS,, BBIISSCCUUIITTSS && DDEESSSSEERRTTSS............................

CREAM FOR CAKES

CHOCOLATE CAKE & ICING

FRENCH APPLE CAKE

PERFECT MERINGUES

SWEET PASTRY

1111 ttoo 1144

1155 ttoo 1177

1177 && 1188

1199 ttoo 2233


Thank you for choosing the Dualithand mixer. It is an invaluable kitchentool and makes light work ofwhisking, mixing and creaming, with minimum washing up. It is thefirst hand mixer to feature a balloonwhisk, normally found only inprofessional kitchens. Driven by a 300 watt heavy duty motor, theDualit hand mixer makes light workof preparing many foods.

IMPORTANTSAFEGUARDS

READ ALL INSTRUCTIONSCAREFULLY BEFORE USINGTHE HAND MIXER.

• Do not operate the mixer with adamaged cord or plug if theappliance malfunctions, or isdropped or damaged in any way.Return appliances to the nearestauthorised service centre forexamination, repair and electricalor mechanical adjustment

• The use of attachments notrecommended or sold by themanufacturer may cause fire,electric shock or injury

• Do not let the cord (5) hang overthe edge of the table or counter ortouch hot surfaces, including ovens

• Close supervision is necessarywhen the mixer is used by or nearchildren or by anyone with adisability that might make itdifficult to use

AAllwwaayyss ffoollllooww tthheessee ssaaffeettyy gguuiiddeelliinneessaanndd wwaarrnniinnggss wwhheenn uussiinngg tthhee hhaannddmmiixxeerr ttoo aavvooiidd ppeerrssoonnaall iinnjjuurryy oorrddaammaaggee ttoo tthhee aapppplliiaannccee..

• Before plugging in, check that thevoltage on the rating label is thesame as the mains supply

• To protect against risk of electricalshock do not put the mixer inwater or any other liquid

• Unplug from outlet when not isuse, before putting on or takingoff parts and before cleaning

• Avoid contact with moving parts.Keep hands, jewellery, hair,clothing and other utensils awayfrom beaters during operation toprevent personal injury or damageto the mixer

THE DUALIT HAND MIXER

4

SAFETY PRECAUTIONS

SAFETY PRECAUTIONS


SAFETY PRECAUTIONS

5

• Remove attachments (6) frommixer before washing

• Do not place mixer or bowls onor near a hot burner or in aheated oven

• Do not use the mixer for purposesother than the intended use

• Adjust the speed control (2) to ‘0’and unplug from outlet whennot in use. Do not disassemble theunit until the motor comes to acomplete stop

• Any plug that has been cut frompower supply cord should bedisposed of immediately. Insertingany cut off plug into a socketoutlet is hazardous

• Never use the plug (5) withoutthe fuse cover fitted. Ensure anyreplacement fuse has the samecurrent value as the original fuse

• The power cord is retractable. Itcoils into the main body of themixer for neat and clean storage

• The plug can be inserted into thehead of the mixer (7), for tidystorage

• The hand mixer has 5 precisionspeeds allow you to choose thespeed that best suits the foods youare preparing. The control settingsare indicated by speeds 1-5, seepage 7 for guide

• The beater ejector button (1)allows for easy release of thebeaters (6). For safety, the speedcontrol (2) must be set on ‘0’ torelease the beaters (6)

• Rubber grips are on the swivelbase (4) ensuring the mixer issteady in the rest position. Alsoassist winding the power cord (5)into the body (8)

• Replacement fuses are availablefrom Dualit Ltd and should beASTA approved to BS1362

• Connect the appliance to anearthed wall socket

• Never leave the applianceunattended when in use

• Servicing should be performed byan authorised servicerepresentative

• Do not use outdoors

NNoottee:: TThhiiss mmiixxeerr iiss iinntteennddeedd ffoorrhhoouusseehhoolldd uussee oonnllyy..

SAVE THESEINSTRUCTIONS

FEATURES


6

PARTS AND CONTROLS

Before using the hand mixer, check the following items are in the box. If any of the items are missing or damaged,please contact the place of purchase.

Eject button

Speed control

Easy grip handle

Swivel base

Power cord

Dough hooks

Flat beaters

Balloon whisk

Plug storage

Main body

1

2

3

4

5

5

1 2

4

6b

6a6c

8

6a

7

8

3

7

6c

6b


THE ATTACHMENTS AND THEIR USES

• TThhee BBeeaatteerrss

The Dualit hand mixer is apowerful tool and the beaterattachments can make a heavymix smooth, take lumps out of asauce, mix together cakeingredients or cream sugar andeggs together to make custard andice cream. Making mayonnaise isno longer a tricky task

Refer to the following mixing guidefor your speed selections.

Speed Function00 OOffff

Standby and storage. Please note thebeaters will only eject if set to the‘OFF’ position.

•• TThhee BBaalllloooonn WWhhiisskk

The balloon whisk is a joy, andholds the secret of beating eggwhites and cream successfully. It is the perfect tool forincorporating air into lightingredients to create featherweight results. Use the balloonwhisk for hot, cold and frozensoufflés and to whisk egg-whitesfor light sponges, meringues, andmousses. Whipped cream takesonly moments to produce withthe balloon whisk

• TThhee DDoouugghh HHooookkss

Use the dough hooks for pastryand biscuit dough recipes that usesoft butter or oil, and for breadsthat include olive oil. Due to theirclever action, they mix doughthoroughly and quickly

11 BBlleennddTo combine liquids or to knead &mix dough

22 SSttiirrTo prepare sauces, gravy andpuddings

33 MMiixxTo prepare batters and mixes

44 BBeeaattTo cream butter and sugar, makebiscuit mix, cake mixes and icing

55 WWhhiippTo whip light and fluffy mixtures,make whipped cream, beat eggs andmash potatoes

As you add ingredients, theconsistency of the mixture maychange and you may require a higheror lower speed setting.

SPEED SETTINGS

SPEED SETTINGS

USING YOUR HAND MIXER

7


• The flat beaters (6b) or balloonwhisk (6c) can fit into either hole

• Insert the beaters one at a timewith a slight twisting action untilthey snap into place

• Hold the handle (3) in one handand pull the the plug (5) until therequired cord length is reached.DDoo nnoott ppuullll ffuurrtthheerr tthhaann tthhee rreeddiinnddiiccaattoorr oonn tthhee ccoorrdd

• Plug the cord into a standardelectrical outlet

• Place ingredients into a bowl

• Select the speed setting thatmatches your mixing task. Seepage 7 for speed settings

• After you have finished mixing,turn the speed control to ‘0’ andunplug the electric cord (5)

8

• Before handling the beaters,dough hooks or balloon whisk (6),ensure the mixer is unpluggedfrom the electrical outlet and thespeed control (2) switch is set tothe ‘0’ position

• Insert the beaters (6) by graspingthe handle (2) of the mixer withone hand and the beater stemwith the other hand

• For the dough hooks (6a) ensureyou insert the correct dough hookinto the correct hole on theunderside (7) of the mixer.

Match the hook with the roundcollar on the stem into the roundshaped hole on the right handside and the dough hook with thehexagonal collar on the stem intothe hexagonal hole on the left

• The mixer should be stood on itsbase (4) when not in use. Thereare 4 rubber non-slip feet to keepthe mixer steady

• Raise the mixer head and pressdown on the beater ejectorbutton (1) to eject the beaters (6).

TThhee ssppeeeedd ccoonnttrrooll ((22)) mmuusstt bbee sseettttoo ‘‘00’’ ttoo rreelleeaassee ttoo bbeeaatteerrss

• Do not strike beaters (6) on therim of bowls, especially glassbowls.

To remove any excess ingredientsoff the beaters (6), use a rubber orplastic spatula to scrape off.

GETTING STARTED

USING YOUR HAND MIXER


• After each use, for easy and tidystorage, wind the power cord (5)into the body of the mixer byturning the swivel base (4)clockwise in the direction shown bythe arrow on the mixer body (8)

• To prevent cord damage alwayspull power cord (5) out gently. Ifthe cord jams, rotate the swivelbase (4) counter clockwise half aturn, then pull out the cord (5)

DDoo nnoott ppuullll ccaabbllee ppaasstt tthhee rreeddiinnddiiccaattoorr oonn tthhee ppoowweerr ccoorrdd ((55))

9

RETRACTABLE CORD

• Unplug electric cord (5) fromelectrical outlet before cleaningWipe the mixer body (8) cleanwith a dry cloth.

Wash the beaters, dough hooksand whisk (6) in hot soapy waterafter each use. Rinse thoroughlyand dry

• Beaters, dough hooks and balloonwhisk (6) are all dishwasher safe

• Detach the beaters (6) from themixer and store them carefully.The mixer should be stored withthe cord (5) retracted into thebody (8) and stood on the swivelbase (4). The plug (5) should beplugged into the defined holes (7)

If your mixer malfunctions withinoonnee yyeeaarr ffrroomm tthhee ddaattee ooff ppuurrcchhaassee,we will, at our discretion, repair orreplace it free of charge provided;

• You have not misused, neglectedor damaged it

• You provide a receipt to showwhere and when you purchasedyour hand mixer

• It has not been modified

• It has been used for the purposefor which it is intended

This guarantee does not affect your

statutory rights. Dualit Ltd does not

assume any responsibility for

incidental or consequential rights.

Call the Dualit UK customer care lineon: +44 (0) 1293 652 500

GUARANTEECARE & STORAGE

SERVICING


D U A L I T H A N D M I X E R

C O O K B O O K


•• FFrriigghhtteenneedd ooff mmaakkiinngg ssaauucceess, orusing packet mixes, because theygo lumpy? Simply immerse thebeaters into the sauce, still in thepan, and run on a low speed.

• PPlluunnggee tthhee bbeeaatteerrss iinnttoo mmaasshheeddppoottaattoo to fluff it up (for dinnerparty standard, see page 17)

• MMaakkee ssaavvoouurryy hhoott ssoouuffffllééss afrequent item on your menu – soimpressive, but really easy withyour Dualit hand mixer (seeSoufflé recipe, page 15)

• PPrroodduuccee qquuiicckk aanndd hheeaalltthhyy mmoouusssseeddeesssseerrttss.. Whisk some egg whitesto a stiff peak (see page 12) and alittle cream (in separate bowls),fold into a fruit purée and serve.Alternatively, fold whites in Greekyogurt or fromage frais. Drain in afine sieve and serve with berries

DAILY USES FOR YOUR HAND MIXER

• MMaakkee aa hhaabbiitt ooff wwhhiippppiinngg ccrreeaamm –it takes little time and can turn adull cake or plain dessert intosomething delicious. Whippedcream is a perfect accompanimentto hot apple pie, fruit puddingsand tarts. The contrast of coldcream with a hot pudding issomething special. Sandwichhomemade biscuits (see recipe,page 23) with whipped doublecream, berries and a dab of icecream for an instant dessert

• BBaakkee aa ccaakkee ffoorr tteeaa. The handmixer makes light work ofknocking up a packet cake mix forchildren’s tea time treats

• WWhhiizz uupp aa ppaannccaakkee mmiixxttuurree..Pancakes are always popular,especially for the children’s supperand they can help make them.

Use a packet mix, or simply makeyour own: break 2 small eggs intoa medium sized bowl, add 2heaped tablespoons of flour, apinch of salt,140ml (¼ pint) milk,2 tbsp sparkling mineral water, orbeer if you have some open.Using the beaters at a mediumspeed, mix it all togetherthoroughly. Scrape down the sidesof the bowl and, on a fast speed,beat to a smooth cream. Allow tostand for at least half an hourbefore making pancakes

• EEgggg yyoollkkss aanndd ssuuggaarr bbeeaatteenn ‘‘ttoo tthheerriibbbboonn’’ is called for in somerecipes, which sounds daunting.The beaters make easy work ofthis. Test by lifting the beatersslowly out of the mixture which,when ready, will run off in aribbon-like consistency

THE SECRETS OF SUCCESS

11


12

WHISKING AND BEATING

A speck of grease will stop whitefrom whipping, so the mixingbowl must be spotless. Rub with acut lemon if you have any doubts

Some recipes call for a little lemonjuice, vinegar or a pinch of salt.These can help the whites toincorporate plenty of air. Use theballoon whisk. Start slowly andonly use a faster speed when themixture starts to turn white

• The following terms often appear,relating to whisking egg whites:

SSoofftt ppeeaakk:: HHooww ttoo tteellllStop whisking, pick up some eggwhite on the end of the whisk andhold it vertically. Wave the whisk.The peak should wobble and fallover gently, like the tip of a cat’stail. The mixture should be shiny

SSttiiffff ppeeaakk:: HHooww ttoo tteellllRepeat the previous test. The littlepeak should not move. If you tipthe bowl upside down, thecontents should remain stationary.The mixture should be shiny andjust soft enough to spoon

OOvveerrbbeeaatteenn:: HHooww ttoo tteellllThis can occur within a splitsecond after the stiff peak stage.You will see a solid mass, which isunredeemable. The whites havelost the gloss & look unappetisingand a spoon cuts through themixture like a knife. If you’re notconfident about when to stop, usethe balloon whisk in your handfrom the soft peak stage, once thehard work has been done. Only afew more “whisks” are needed forperfect stiff peaks

• Choose a bowl larger than youthink you need: ingredients needspace to move. The bowl shouldbe deep, not wide and shallow, toallow the whisk to get right intothe mixture to incorporate air

• Gently ‘stir’ the mix with thewhisk or beaters running, reachinginto all parts of the bowl.Ingredients are whisked, beaten orcreamed to incorporate air. Bytipping the bowl at a safe angle,even more air can get into themixture, resulting in light mixturesand increased volume

• WWhhiisskkiinngg eegggg wwhhiitteessWhisked egg whites provide thebase for soufflés and all types ofmeringues. A little knowledge canmake the difference betweensuccess and failure:



13

WHIPPING CREAM

It should slip easily about thebowl. Refrigerate. Do not keep forlonger than an hour, it maybecome runny again

• Producing whipped cream isstraightforward, and there are justtwo 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 warmdays, cool the cream, bowl andwhisk in the fridge.

When ready, pour cream into thebowl and work the whisk, onmedium speed, in a circle

• To avoid over whipping, stopwhisking just before achieving theconsistency you wish. If you arenot using the cream immediately,cover and refrigerate

• Whisk cream in short bursts justbefore use

• To restore over whipped cream,rest it for as long as possible before trying the following:

Double cream: add a little morerunny cream, stirring in gently

Whipping cream: if it hassoftened a little, try stirring in adrop of milk

• Of all the creams on sale there aretwo that are suitable for whipping:double cream and whippingcream. They contain the correctamount of butterfat to hold air inthe cream, which fluffs it up.Use either the balloon whisk orthe beaters

• Whipped double cream becomesthick and holds its shape overtime. Use for filling and decoratingcakes, trifles, gateaux and parfaits,and when advance preparation isrequired

• Whipping cream, with its soft,yielding consistency is a perfectaccompaniment for fruitpuddings, pies and chocolatedesserts. Whisk until the mixturehas doubled in volume, but is stillspoonable.



14

THE CREAMING PROCESS

• Beat the butter and sugar for 10minutes or so - which is really easywith the power of your handmixer. This incorporates air intothe butter, which goes pale and‘fluffy’ as a result. This air helps thecake to rise

• Add the egg very slowly – drip bydrip from the jug

Beat the mix really well beforeeach addition

• Curdling is a failure of the wholeprocess of emulsion. You will seethe liquid and fatty solids separateout, which is a real nuisance

On a slow speed, try adding alittle flour or ground nuts (fromthe recipe) a spoonful at a time,to save the situation

• Even if you are unable to torescue, do not despair. A curdledmixture will still make arespectable cake

• Beating air into the butter helps acake to rise. Butter and sugar areusually ‘creamed’ as a first stage ofcake-making, and also for someicings and for Brandy Butter

• Use a warm bowl. Warmth aidsthe process, and is essential whenyou add eggs. Here you areforcing the fat of the butter toaccept the liquid of the eggs,creating an emulsion

• The butter should be loose andsoft: oozing, or dropping off aspoon easily or the process cannottake place

• Put the eggs (or yolks) into a jugand beat lightly, set aside



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 bakingsheet to put them on

• Preheat oven to 200C/400F/M6.Make sure that you have a rackplaced near to the top of the oven

• Put the baking sheet in the ovento heat. Cook the florets in boilingsalted water, drain and dry. Withhalf the butter, grease theramekins and divide the floretsamong them

Melt the remaining butter in asmall pan over a gentle heat, thenadd the cheese. When melted, stirin the milk and mustard.

Remove from heat and stir in theegg yolks, together with plenty ofsalt and pepper

• Using the balloon whisk, whisk theegg whites with a pinch of salt,until stiff (see Whisking EggWhites, page 12).

• Fold into the cheese mixture andspoon over the cauliflower florets.

• Place the ramekins on thepreheated baking sheet, return tothe oven and cook until thesoufflés are risen and golden,about 10-12 minutes

• Serve immediately

These are deceptively easy to make, Tasty and reliable.

330000gg ((1111oozz)) ccaauulliifflloowweerr,, ccuutt iinnttoolliittttllee fflloorreettss

4400gg ((11½½ oozz)) bbuutttteerr

222255gg ((88oozz)) ggrraatteedd CChheeddddaarroorr GGrruuyyeerree cchheeeessee((aafftteerr rreemmoovviinngg rriinndd))

44 ttsspp mmiillkk

11 lleevveell ttbbsspp EEnngglliisshh mmuussttaarrdd((mmaaddee uupp))

22 ssmmaallll eeggggss,, sseeppaarraatteedd

SSaalltt aanndd ffrreesshhllyy mmiilllleedd ppeeppppeerr

SAVOURY

15


LITTLE BREAD ROLLS AND HAMBURGER BUNS (makes 8-9)

• Dissolve the sugar and yeast in ajug with the water, and add to theflour. Using the dough hooks, mixfor a minute at medium speed.

Add the olive oil, and mix foranother minute on slow speed,increasing to full speed until all iscombined and you have a smoothdough. If it appears too dry,sprinkle over a few drops of water,and work this into the mixtureuntil smooth again

• Form dough into a ball, place in amedium sized oiled bowl, coverwith clingfilm, and wait it has risenand doubled in size. This shouldtake 20 – 30 minutes. Removefrom bowl and squeeze the dough

• Preheat the oven to210C/410F/M6-7

• Chop the dough into pieces, eachweighing about 50g (2oz), androll them into tight little balls.

Place on a non-stick baking traycovered with a plastic sheet andleave for about 40 minutes, in adraught-free place, until doubledin size

• Dredge generously with flour andbake for 10 minutes

• Hamburger buns can be made bygently rolling out the little ballswith a rolling pin. Paint the top ofeach bun with water, dip into atray of sesame seeds, and standupright 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.

228800gg ((1100½½oozz)) ssttrroonngg fflloouurr

11 lleevveell ttsspp ssaalltt

11 lleevveell ttsspp ccaasstteerr ssuuggaarr

22 lleevveell ttsspp ddrriieedd yyeeaasstt ggrraannuulleess

116600mmll ((55½½ffll oozz)) wwaarrmm wwaatteerr

22 ttbbsspp oolliivvee ooiill

eexxttrraa ooiill aanndd fflloouurr

sseessaammee sseeeeddss ((ooppttiioonnaall))

• Always make breads in a warmkitchen using warm utensils tohelp the yeast to activate. Sift theflour and salt into a medium sizedbowl

SAVOURY

16


CREAMY MASHED POTATOES (serves 4 to 6)

gentle heat, and shake them tosteam off the excess moisture

• Heat the butter and milk in a smallpan until boiling

• Tip potatoes into a deep bowl,break them up roughly with a forkand then with the beaters on slowspeed

• On medium speed continuewhisking, gradually adding thebuttery milk

• Add salt and pepper to taste

• For extra smooth and fluffy mash,change to the balloon whisk andwork until creamy and frothy

• If you cannot serve immediately,cover with a thin film of milk, andcool. Reheat in a microwave or hotoven

So simple but so effective – make in advance and use as required. Makesabout 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)) bbeesstt uunnssaalltteedd bbuutttteerr,,vveerryy ssoofftt

tthhee zzeesstt ooff 66 lliimmeess

lliimmee jjuuiiccee,, ttoo ttaassttee

ssaalltt

TTaabbaassccoo ssaauuccee

aalluummiinniiuumm ffooiill

This takes mashed potatoes into another dimension!

Mash made in this way can double as a sauce for a roast or grill.

880000gg ((11¾¾ llbbss)) llaarrggee fflloouurryy ppoottaattooeess ((aa bbiitt oolldd aarree bbeesstt))

6600gg ((22oozz)) bbuutttteerr

220000mmll ((77ffll oozz)) wwhhoollee mmiillkk

ssaalltt aanndd ffrreesshhllyy mmiilllleedd ppeeppppeerr

• Peel the potatoes, cut into quarters lengthwise, cover withcold water in a saucepan, add salt,and boil gently until soft

• Test by pressing a potato with theback of a spoon against the sideof the pan; it should crush easily

• Drain the potatoes well, returnthem to the dry pan, place on a

LIME BUTTER

SAVOURY SAUCES SAVOURY

17


LIME BUTTER

Unctuous and smooth, mayonnaise is a classic summer accompaniment for fish and seafood dishes and for enriching salads.

33 eegggg yyoollkkss

11 ttbbsspp wwiinnee vviinneeggaarr oorr lleemmoonn jjuuiiccee

½½ ttsspp ssaalltt

½½ ttsspp FFrreenncchh mmuussttaarrdd

228855mmll -- 443300mmll ((½½ -- ¾¾ ppiinntt)) oolliivveeooiill,, ssuunnfflloowweerr ooiill oorr aa mmiixxttuurree ooffeeaacchh,, wwhhiicchh sshhoouulldd ffeeeell wwaarrmm ttootthhee ttoouucchh –– nnoott ffrroomm aa ccoolldd llaarrddeerr

ssaalltt aanndd ffrreesshhllyy mmiilllleedd ppeeppppeerr

• Pour some hot water into yourmixing bowl and put in the eggs,in their shells, to warm while youassemble the ingredients

• Drain and dry the bowl andseparate the eggs. Using thebeaters, whisk the yolks for about2 minutes at high speed until paleand sticky, adding the vinegar orlemon juice, salt and mustard asyou go

• Slow the speed and start to tricklein the oils – this is easiest pouredfrom a jug. Let each drop beabsorbed before adding the next

• When half the oil has beenincorporated, the rest can beadded a little faster - by thetablespoon

• Add salt and pepper to taste

• Store in sealed jar in the fridgeuntil required

• Using the balloon whisk, beat thebutter until white and fluffy

• Stir in the zest, and enough salt,lime juice and Tabasco to give it agood flavour

• Scrape it out of the bowl, and layin a straight line, approximately12cm (5 inches) long, onaluminium foil

• Roll the foil round the lime butter,to form a sausage.Twist the endslike a toffee wrapper

• Store in the freezer in a plasticbag

• To take a slice, cut through the foilwith a hot knife into nice rounds,½ cm thick (just under ¼ inch)

MAYONNAISE

SAVOURY SAUCES

18


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.

228855mmll ((½½ ppiinntt)) ddoouubbllee ccrreeaamm

11 ttbbsspp iicciinngg ssuuggaarr

11 ttbbsspp bbrraannddyy

• Whisk the double cream with theballoon whisk until lightlywhipped, then whisk in the icingsugar and brandy

• Whisk carefully until thick, shinyand not quite stiff

• Use double cream forsandwiching two layers of a cakeand for decorating the top andsides. Do not use whipping creamas it becomes soft and watery overtime

• If you enjoy piping cream intodecorations, whipped doublecream is ideal. Use a medium tosmall piping bag, as the warmth ofyour hand when using a large onemay curdle the cream

• Whisk the cream until stiff. Spreadover the cake, or fill the pipingbag and decorate – it is easierthan you may think

• Finish with chopped nuts, flakedalmonds, candied violets or rosepetals, grated chocolate orhundreds and thousands

Brandy butter is a Christmas essential. Pile onto a pretty glass dish for serving with a steaming Christmas Pudding.

220000gg ((77oozz)) bbeesstt uunnssaalltteedd bbuutttteerr,,vveerryy ssoofftt

8800gg ((33oozz)) ccaasstteerr ssuuggaarr

8800gg ((33oozz)) iicciinngg ssuuggaarr

66 ttbbsspp CCooggnnaacc oorr bbrraannddyy

• With the balloon whisk, beat thebutter until white and fluffy

• Beat in the sugars, a little at a time

• Add the brandy carefully andslowly to avoid the mixtureseparating

• Cover and chill

CREAM FOR CAKES

SWEET SAUCES CAKES & DESSERTS

19


CHOCOLATE CAKE

• Grease the tin with butter and linebase and sides with bakingparchment. Break up thechocolate and melt into the milkand vanilla in a bowl placed over apan of barely simmering water. In a separate bowl cream togetherthe butter and sugar, using thebeaters (see The CreamingProcess, page 14)

• Add the egg yolks one at a time,beating well between eachaddition. At a slower speed, gentlybeat in the melted chocolatemixture. Sieve the rice, flour andbaking powder, and mix in slowly.Using the balloon whisk, whisk theegg whites until stiff (see WhiskingEgg Whites, page 12). Fold intothe mixture and then pour intothe tin

• Bake in the centre of the oven for1¾ hours, or until the middle isspongy to the touch and a skewercomes 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.

222255gg ((88oozz)) ppllaaiinn ggoooodd qquuaalliittyycchhooccoollaattee,, bbrrookkeenn iinnttoo ssqquuaarreess

aa lliittttllee mmiillkk

11 ttsspp vvaanniillllaa eesssseennccee

222255gg ((88oozz)) bbuutttteerr


44 eeggggss,, yyoollkkss && wwhhiitteess sseeppaarraatteedd

5555gg ((22oozz)) ggrroouunndd rriiccee

112200gg ((44oozz)) ppllaaiinn fflloouurr

11 ttsspp bbaakkiinngg ppoowwddeerr

aa lliittttllee bbuutttteerr

aa ddeeeepp,, 2200ccmm ((88 iinncchh)) ccaakkee ttiinn

• Preheat oven to 175C/350F/M3

This easy icing has a wonderful gloss, and makes pretty decorations when used with a piping bag.

224400gg ((88¾¾ oozz)) ppllaaiinn,, ggoooodd qquuaalliittyycchhooccoollaattee

220000mmll ((77ffll oozz)) ssoouurr ccrreeaamm oorrccrrèèmmee ffrraaiicchhee

• Melt the chocolate in a bowlRemove from the heat and cool alittle. Using the beaters on a slowspeed, whisk in the sour cream,giving the mixture time to darkenand shine As soon as it is firmenough to spread, smooth overthe cake with a table knife

CHOCOLATE ICING

CAKES, BISCUITS AND DESSERTS

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TTooppppiinngg::

7755gg ((33oozz)) bbuutttteerr,, vveerryy ssoofftt

110000gg ((33½½oozz)) ccaasstteerr ssuuggaarr

11 ttsspp vvaanniillllaa eesssseennccee

aa mmeeddiiuumm eegggg,, bbeeaatteenn

iicciinngg ssuuggaarr


• Grease the tin and line the basewith a circle of baking parchment

• Peel, core and chop the apples,place in the tin. Put the rest of theingredients into a bowl and usingthe beaters at top speed, beat to asmooth cream

• Pour the batter over the applesand bake for 45 minutes on themiddle shelf

• Beat the topping ingredientstogether and pour over thesemi-baked cake

• Return to the oven for a further 30minutes.

• Cool the cake in the tin for a further 40 minutes.

Loosen sides with a knife andgently shake out onto the coolingrack lined with a piece ofparchment Leave to cool a little.

• Carefully turn the cake over onto aserving plate, so the topping isuppermost

• Sprinkle with a little icing sugarand serve with some softlywhipped 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.

550000gg ((11 llbb)) ttaarrtt ccooookkiinngg aapppplleessee..gg.. BBrraammlleeyyss oorr GGrraannnnyy SSmmiitthhss

7755gg ((33oozz)) sseellff--rraaiissiinngg fflloouurr

11 lleevveell ttsspp bbaakkiinngg ppoowwddeerr


7755mmll ((22½½ ffll oozz)) mmiillkk

5500gg ((22oozz)) mmeelltteedd bbuutttteerr

22 mmeeddiiuumm eeggggss,, bbeeaatteenn

ssoofftt bbuutttteerr ffoorr ggrreeaassiinngg ccaakkee ttiinn

YYoouu wwiillll nneeeedd aa ddeeeepp,, 2200ccmm ((88iinncchh)) ccaakkee ttiinn,, aa ccoooolliinngg rraacckk aannddbbaakkiinngg ppaarrcchhmmeenntt..


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PERFECT MERINGUES


• Put the sugar in a measuring (orsimilar shaped) jug for easypouring

• Follow instructions for WhiskingEgg Whites, page 12. Before youbegin to whisk the whites, add thecream of tartar, lemon juice andsalt

• When the whites are foamy andbubbly, add half the sugar,pouring in a steady stream but nottaking too long, while continuingto whisk to firm peak stage.Gradually fold in the rest of thesugar with a spatula

• Using two spoons, drop the mix insmall, equal sized balls onto thebaking sheets

• Dip your finger in cold water andsmooth down any little tails whichmight otherwise darken in theoven

• Bake for 15 minutes on a lowshelf. Before the meringues colour,open the oven door and turn offthe heat

• After 10 minutes, shut the door,turn the oven on to50C/150F/LOW to dry them outfor an hour. Turn off and leave inthe oven for 3-4 hours

• Peel meringues off the paper. Ifthey are stuck rub them gentlybeneath the paper with a dampcloth – this will release them

• Store in an airtight tin, where theywill 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 19) 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.

66 eegggg wwhhiitteess

aa ppiinncchh ooff ccrreeaamm ooff ttaarrttaarr oorr aa ffeewwddrrooppss ooff lleemmoonn jjuuiiccee

aa ppiinncchh ooff ssaalltt

336600gg ((1122oozz)) ccaasstteerr ssuuggaarr,, ssiifftteedd

YYoouu wwiillll nneeeedd ttwwoo ssmmaallll bbaakkiinnggttrraayyss lliinneedd wwiitthh bbaakkiinnggppaarrcchhmmeenntt..


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SWEET PASTRY (enough for two 8 inch tart cases)

• Add the flour and mix on mediumspeed until the dough starts tocling round the dough hooks inlarge chunks

• Working in the coolest conditionspossible, tip the dough out onto acounter and gather it up in yourhands, squeezing it gently to forma smooth sausage shape, with nocracks. Handle it lightly or it mayget oily. Chill for a couple of hoursin the fridge before rolling out

TToo mmaakkee aa ttaarrtt ccaassee

• Preheat oven to 160C/310F/M2-3.Line the tin with pastry and trimoff the edges neatly. Bake the caseblind: line the pastry with bakingparchment or foil (larger than thecase so that it comes up the sides)and fill with rice or baking beans.Bake for 30 minutes

• Remove rice/beans andparchment/foil and return to theoven for a further 20 to 30minutes at 170C/325F/M3 to dryout – keep an eye on it as you donot want it to turn dark brown.Cool before filling with whippeddouble cream and fresh fruit e.g.strawberries, raspberries,blueberries etc. Serve immediately

TToo mmaakkee iinnddiivviidduuaall ttaarrttlleettss oorr bbiissccuuiittss

• Preheat oven to 170C/325F/M3.Grease a tartlet tray. For biscuits,line a baking tray with bakingparchment. Cut the pastry intocircles with a cookie cutter, placeon the tray and bake for 7-10minutes, or until dry. Sprinklebiscuits with caster sugar as theycome 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)

220000gg// 77 oozz uunnssaalltteedd bbuutttteerr ccuubbeess

110000gg// 33½½ oozz ccaasstteerr ssuuggaarr

22 ttbbsspp bbeeaatteenn eegggg

½½ ttsspp vvaanniillllaa oorr ddaarrkk rruumm

330000gg// 1111 oozz fflloouurr

• Use the dough hooks. The buttershould be a soft, almost meltingconsistency

• In a medium sized bowl, usingmedium to high speed, mix thebutter and sugar until creamy andyou can see the trail of the doughhooks

• Add the egg and vanilla, beatinguntil the egg is fully incorporated


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dualit hand mixer instruction manual...perfect meringues sweet pastry 1to 4 15 to 7 17 & 8 19 to...

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