Breville BEM410, BEM410R Operating Instructions

the Scraper Mixer

Instruction Booklet

Suits all BEM410 models

CONGRATULATIONS

on the purchase of your new

Breville Scraper Mixer

CONTENTS

4 Breville recommends safety first

7 Know your Mixer

10 Assembly and operation

of your Mixer

14 Care, cleaning and storage

16 Measuring and weighing

18 Cooking information

20 Hints and tips

24 The vital ingredients

32 Recipes

3

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

• Carefully read all instructions before

operating and save for future reference.

• Remove any packaging material and

promotional stickers before using the
mixer for the first time.

• Do not place the mixer near the edge

of a bench or table during operation.
Ensure the surface is level, clean and
free of water, flour, etc. Vibration during
operation may cause the appliance
to move.

• Do not place this appliance on or near

a hot gas or electric burner, or where it
could touch a heated oven.

• Use only the beater, dough hook or

whisk supplied with this mixer.

• Never operate the mixer whilst the mixer

head is in the raised position.

• Ensure the speed Control Dial is in the

‘0 – Stand By’ position and the mixer is
switched off and unplugged from the
power outlet before attaching the beater,
dough hook or whisk.

• Do not operate the appliance

continuously on heavy loads for more
than 3 minutes.

• Handle the mixer and attachments with

care. Never place your fingers inside the
mixing bowl or near the beater, dough
hook or whisk during operation.

• Keep hands, hair, clothing, as well as,

spatulas and other utensils away from
moving beater, dough hook or whisk
during operation.

• Should an object such as a spoon or

spatula fall into the bowl while mixing,
immediately ensure the speed Control
Dial is in the ‘0 – Stand By’ position, turn
the Mixer off, unplug at the power outlet
and remove the object.

• Do not place hands in the mixing

bowl unless the appliance is
disconnected from the power outlet.
Ensure the speed Control Dial is in
the ‘0 – Stand By’ position, the mixer
is switched off and unplugged from
the power outlet before removing the
beater, dough hook or whisk.

• Ensure the motor and beater, dough

hook or whisk has completely stopped
before disassembling.

• Always remove the beater, dough hook

or whisk from the mixer before cleaning.

• Ensure the Mixer motor head is locked

into the horizontal (closed) position
when not in use and before storing.

• Always ensure the speed control dial is

in the ‘0 – Stand By’ position, the power
is switched off at the power outlet and
the cord is unplugged from the power
outlet before attempting to move the
appliance, when the mixer is not in use
and before cleaning or storing.

• Do not use the mixer on metal surfaces,

for example a sink drain board.

• To protect against electric shock do not

immerse cord, plug or mixer in water or
any other liquid.

4

BREVILLE RECOMMENDS SAFETY FIRST

• Do not move the mixer whilst

in operation.

• Do not leave the mixer unattended when

in use.

• Keep the appliance clean. Follow

the cleaning instructions provided in
this book.

5

5

BREVILLE RECOMMENDS SAFETY FIRST

IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES

• Fully unwind the power cord before use.

• Do not let the power cord hang over

the edge of a bench or table, touch hot
surfaces or become knotted.

• To protect against electric shock do not

immerse the power cord, power plug or
appliance in water or any other liquid.

• 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.

• 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.

IMPORTANT

Ensure the speed control dial is in
the ‘0 – stand by’ position, the mixer
is switched off at the power outlet
and unplugged from the power outlet
before attaching the beater, whisk or
dough hook.

Never operate the mixer whilst
the mixer head is in the raised
open position.

SAVE THESE
INSTRUCTIONS

6

KNOW

Breville Scraper Mixer

KNOW YOUR BREVILLE SCRAPER MIXER

D

A

E

B

C

F

A. Mixer motor head

Powerful 700 watt motor for powerful
and thorough mixing results

B. Large 4.7L stainless steel mixing bowl

For mixing your ingredients

C. Die cast metal mixer stand

The heavy duty die cast metal stand
keeps the mixer secure and stable
during operation

D. Speed control dial with 6

speed settings

E. Tilt back hinge button

The mixer motor head tilts back and
locks into position to allow easy removal
of the mixing bowl and attachments

8

F. Bowl locking recess

The bowl locking recess allows the bowl
to be securely locked into place for
safety and stability when the mixer is
in operation

G. Scraper beater

Scrapes the sides and bottom of the bowl
for exceptionally thorough mixing, of cake
and biscuit batter, pastry, frosting and
more

H. Wire whisk

Consistently mixes and aerates for egg
whites, cream and thin batters

I. Dough hook Effectively kneads heavy

dough for bread and pizza

KNOW YOUR BREVILLE SCRAPER MIXER

G

H

I

ABOUT YOUR SCRAPER BEATER

The Breville Scraper Beater folds ingredients
and continuously scrapes down the sides
and bottom of the bowl for exceptionally
thorough mixing. It virtually eliminates
the need to scrape the bowl by hand with a
spatula and cuts mixing time up to 60%.

Under-mixed batters produce poorly baked
results, resulting in collapsing, unevenness
of crumb, holes, low rising, streaking and
course textures. the Scraper Beater will help
to ensure a thoroughly mixed batter for your
favourite cakes, biscuits, frosting and more.

Many of the recipes provided in your
instruction booklet specify the use of the
Flat Beater, however, for exceptionally
thorough mixing and to save time, you can
use your Scraper Beater instead.

9

ASSEMBLY AND

OPERATION

of your Breville Scraper Mixer

ASSEMBLY AND OPERATION

ASSEMBLING THE MIXER

Before using your Breville mixer for the first
time, remove any packaging material and
promotional labels.

Ensure the speed control dial is in the ‘0 –
Stand By’ position, the mixer is switched
off at the power outlet and the power cord
is unplugged.

Remove the mixing bowl, scraper beater,
whisk and dough hook and wash in warm
soapy water with a soft cloth. Rinse and dry
thoroughly. The bowl and the attachments
may be washed in the dishwasher.

NOTE

When first using your Breville mixer,
you may notice an odour coming from
the motor. This is normal and will
dissipate with use.

ATTACHING THE BOWL

1. Place the mixer stand on a level, dry

surface such as a bench top. The mixer
motor head should be in the horizontal
(closed) position.

2. Raise the mixer motor head by

depressing the tilt back hinge button,
then lift the mixer motor head up
until it tilts back and locks into the
open position.

3. Insert the mixing bowl into the bowl

locking recess of the mixer stand and
turn clockwise until the bowl locks
securely into place.

NOTE

To remove or insert the mixing bowl,
the mixer motor head must be raised
and locked into the open position.

11

ASSEMBLY AND OPERATION

ATTACHING THE SCRAPER BEATER,
DOUGH HOOK OR WHISK

1. Ensure the mixer motor head is in the

raised open position. Align the groove
in the top of the scraper beater, dough
hook or whisk with the locking pin on
the spindle extending down from the
mixer motor head.

2. Press the scraper beater, dough hook or

whisk upwards and turn clockwise until
it locks securely onto the locking pin on
the spindle.

NOTE

When ingredients are in the mixing
bowl, the scraper beater may make a
slight noise as it scrapes the sides and
bottom of the bowl. This is normal and
should not cause concern.

Do not turn the mixer on with the
scraper beater in place if the mixing
bowl is empty. This will cause the
scraper beater to make a loud noise as
it scrapes the bowl.

OPERATING THE MIXER

Planetary Mixing Action

By replicating a similar mixing action used
by commercial mixers in bakeries and
patisseries, the Breville mixer head rotates
around the bowl whilst rotating the beater
in the opposite direction. This ensures
a superior and thorough mixing result
without the need for a rotating bowl.

1. Ensure the speed control dial is set to

the ‘0 – Stand By’ position, plug the cord
into a 230/240v power outlet and switch
the power ‘ON’ at the power outlet.

3. Lower the mixer motor head by

depressing the tilt back hinge button
and pushing the mixer motor head
down until it locks into the horizontal
(closed) position.

12

2. Add ingredients to the mixing bowl as

indicated in the recipe.

3. Always begin mixing by selecting a low

ASSEMBLY AND OPERATION

speed setting on the speed control dial.
This will prevent ingredients splattering.
Increase the speed as suited to the
mixing task. The speed setting can be
adjusted during operation by moving
the dial forward and back. Use the
mixing guide as a reference.

4. If necessary, stop the mixer during

operation and scrape any food mixture
down the sides of the mixing bowl with
a spatula.

5. When mixing is complete, turn the

speed control dial to the ‘0 – Stand By’
position, switch the appliance off at the
power outlet and unplug the cord.

6. Raise the mixer motor head by

depressing the tilt back button and lift
the mixer motor head up until it tilts
back and locks into the open position.

7. Remove the scraper beater/dough hook/

whisk by holding the mixer motor head
and pressing the attachment upwards
on the spindle. Turn the attachment
anticlockwise to release it from the pin
on the spindle.

Use a soft plastic spatula to remove
mixture from the scraper beater, dough
hook or whisk.

9. Lower the mixer motor head by

depressing the tilt back hinge button
and pushing the mixer motor head
down until it locks into the horizontal
(closed) position.

WARNING

Avoid contact with scraper beater/
dough hook/whisk during operation.
Keep hands, hair, clothing, spatulas
and other utensils away from scraper
beater/dough hook/whisk to prevent
personal injury or damage to the mixer.

NOTE

When lowering or lifting the mixer,
always support the motor head with
your other hand to prevent from
free-falling.

8. Remove the mixing bowl from the

indented bowl locking recess of the
mixer stand and turn anti-clockwise
until the bowl releases. Use a soft plastic
spatula to remove mixture from the
mixing bowl.

13

CARE, CLEANING

AND STORAGE

of your new Breville Scraper Mixer

CARE AND CLEANING

CLEANING AFTER USE

1. Always ensure the speed control dial is

in the ‘0 – Stand By’ position, the mixer
is switched off at the power outlet and
the power cord is unplugged.

2. Remove the scraper beater, dough hook

or whisk and mixing bowl from the
mixer. Follow instructions in ‘Assembly
and Operation' of your mixer. Wipe the
mixer motor head and mixer stand with
a soft, damp cloth then dry thoroughly.

3. Wipe any excess food particles from the

power cord.

4. Wash the bowl, scraper beater, dough

hook, and whisk in warm soapy water
with a soft cloth or they can be washed in
the dishwasher. Rinse and dry thoroughly.

A small bottle brush can be used to clean
inside the neck of the attachments if needed.

NOTE

Do not use abrasive scouring pads
or cleaners when cleaning the
mixing bowl, scraper beater, dough
hook or whisk as these may scratch
the surface. Also ensure that the
attachments are not soaked in water
for extended periods of time, for
example several hours or overnight,
as this may damage the finish.

STORAGE

Your mixer should be kept in a convenient
position on your kitchen bench top or in an
accessible cupboard.

Always ensure the speed control dial is
in the ‘0 – Stand By’ position, the mixer
is switched off at the power point and the
power cord is unplugged.

Store the mixing bowl in the bowl locking
recess in the mixer stand.

Place the attachments inside the mixing
bowl and lower the mixer motor head into
the horizontal (closed) position.

NOTE

The motor head cannot be taken off
the base for any purpose.

WARNING

Never immerse the mixer, power cord
or plug in water or any other liquid.

NOTE

Do not wash or immerse the mixer
motor head and mixer stand in water
or any other liquid. Clean with a soft,
damp cloth and dry thoroughly. Do
not allow water or any liquid to enter
the gear system as damage may result.

15

MEASURING AND

WEIGHING

with your new Breville Scraper Mixer

MEASURING AND WEIGHING

Care should be taken when weighing and
measuring ingredients to achieve accuracy
and consistency. Recipes in this instruction
book have been developed using Australian
metric weights and measurements.

AUSTRALIAN METRIC
MEASUREMENTS

1 teaspoon
1 tablespoon
1 cup

FOR NEW ZEALAND
CUSTOMERS — NEW ZEALAND
METRIC MEASUREMENTS

1 teaspoon
1 tablespoon
1 cup

ml

5
20
250

ml

5
15
250

The New Zealand tablespoon is 5ml less than
the Australian tablespoon, so care should
be taken when measuring ingredients to
compensate for the variance. For example,
1 Australian tablespoon = 1 New Zealand
tablespoon + 1 New Zealand teaspoon.

It is important to note that New Zealand
ingredients, especially flour and yeast, can
differ from Australian equivalents. Suitable
New Zealand Products have been listed in the
'Vital Ingredients' section of this booklet.

We suggest these New Zealand products be
substituted for the Australian products in
the Recipe Section.

For further New Zealand bread making
assistanceTelephone: 0800 273 845.

METRIC WEIGHING SCALES

For consistent results it is recommended
that a set of metric weighing scales be used
to weigh larger quantities as they provide
greater accuracy than measuring cups.

Tare (zero) the scales with the container in
position then spoon or pour ingredients in
until the desired weight is achieved.

NOTE

In general, water weighs the same in
grams as it measures in millilitres.

METRIC MEASURING CUPS
AND SPOONS

If using graduated metric measuring cups,
it is important to spoon the dry ingredients
loosely into the required cup. Do not tap the
cup on the bench or pack the ingredients
into the cup unless otherwise directed. Level
the top of the cup with a knife. When using
graduated metric measuring spoons, level
the top of the spoon with a straight edged
knife or spatula.

METRIC LIQUID MEASURING JUGS

If using a graduated, metric measuring jug,
place jug on a flat surface and check for
accuracy at eye level.

IMPORTANT

Do not use tableware cups or
spoons. Do not use tableware jugs or
measuring cups.

17

COOKING

INFORMATION

for your new Breville Scraper Mixer

COOKING INFORMATION

The following oven temperature settings
are included as a guide. These settings
may need to be adjusted to suit the
individual oven.

NOTE

If using fan forced ovens be sure to
turn the temperature down by 15­20°C. Also check recipes at the back
of this book.

THERMOSTAT SETTINGS
DESCRIPTION OF OVEN
TEMPERATURES

Very slow 120 250 120 250 1

Slow 150 300 150 300 2

Moderately slow 170 325 160 325 3

Moderate 180 350 180 350 4

Moderately hot 200 400 190 375 5

Hot 220 425 200 400 6

Very hot 230 450 230 450 7

ELECTRIC
°C °F

GAS
°C °F

GAS
MARK

19

HINTS AND TIPS

for your new Breville Scraper Mixer

HINTS AND TIPS

FOR BETTER BREAD MAKING

• Do check the ingredients and read the

recipe before starting to bake.

• Do measure ingredients accurately

— weighed measurements are more
accurate than volume measurements.

• Do use bread flour unless recipe states

otherwise.

• Do check use-by-dates on ingredients.

• Do add ingredients in the order stated in

the recipe.

• Do store opened ingredients in

airtight containers.

• Do use ingredients at room temperature.

• Don’t use flour that contains a protein

level of less than 11%.

• Don’t use tableware cups, jugs or spoons

for measuring.

• Don’t use hot water or liquids.

• Don’t use self-raising flour to make

yeasted bread unless recipe states
otherwise.

• If you live in a high altitude area

(above 900m) you will probably need
to alter the yeast quantity in the bread
recipe. The higher the altitude, the
lower the air pressure and the faster the
dough will rise. Try reducing the yeast
by ¼ teaspoon.

• If the weather is hot and humid, reduce

the yeast by ¼ teaspoon to avoid over
rising of the dough.

• Flour properties can alter on a seasonal

or storage basis, so it may be necessary
to adjust the water and flour ratio. If the
dough is too sticky, add an extra 1–2
tablespoons flour, if the dough is too
dry add an extra 1–2 teaspoons water.
A few minutes is needed for these extra
ingredients to be absorbed. Dough with
the correct amount of flour and water
should form into a smooth, round ball
that is damp to the touch but not sticky.

• When hand-shaping dough for rolls,

weigh each piece of dough for more
evenly sized rolls.

SPONGING YEAST

• Instant active dried yeast is used in the

recipes in this book however fresh or
compressed yeast can be substituted, if
required, for specific flavour or religious
dietary requirements.

• Fresh or compressed yeast needs to be

‘sponged’ (fermentation started) before
adding to the other ingredients.

• To substitute, use three times the

amount of fresh or compressed yeast for
the amount of dry yeast in a recipe.

• To sponge the yeast: Place the quantity

of fresh compressed yeast in the
quantity of (warmed) water from the
recipe together with 1 teaspoon sugar
and 1 teaspoon flour into a clean glass
bowl, stir to dissolve and cover with
plastic wrap. Allow to stand in a warm
area (30ºC) for about 30 minutes or
until the mixture starts to bubble and
froth. This mixture should be used
without delay.

WARM AREA FOR RISING

• Yeast, either when sponging or in the

dough, requires warmth to rise.

• To create a ‘warm area’ for dough to rise,

place baking tray over a bowl of fairly
warm water, place prepared dough item
on baking tray, cover loosely with lightly
greased thicker-style plastic wrap or a
tea towel. Ensure kitchen is warm and
free of draughts. Allow the dough to rise
until doubled in size.

21

HINTS AND TIPS

FOR BETTER BAKING

• Check the ingredients and read the

recipe before starting to bake.

• Weigh and measure ingredients

correctly.

• Variations may occur in raw ingredients

used so adjust other ingredients and
baking times if required.

• Preheat oven before starting recipe

preparation, this will ensure the
correct temperature is achieved before
baking starts.

• Temperatures and cooking times

may vary with some ovens so adjust
accordingly. If using a fan forced oven
reduce the temperatures in the recipes
by 15-20ºC.

• When mixing, start the mixer at a

lower speed then gradually increase to
the recommended speed in the recipe
especially when adding dry ingredients.

• When using smaller quantities turn off

the mixer from time to time and scrape
the bowl with a spatula.

• Ensure wire whisk and mixing bowl are

clean and free of fats when whipping
egg whites as these will impede aeration.

• Instead of greasing baking pans or

trays, line with baking paper where
appropriate. However, a little light
greasing in pans will keep the paper
in place.

• Pre warm a measuring spoon in hot

water for easy measuring of golden
syrup or honey.

• Butter should be softened at room

temperature to make creaming butter
and sugar easier.

• Keep surfaces and ingredients chilled

when making, handling or rolling out
pastry. Butter for pastry making should
be kept refrigerated.

• Avoid stretching pastry when rolling

out as it will shrink when baking. Use
light, even strokes in one direction and
avoid pressing down hard on the rolling
pin. Where possible, rest pastry in the
refrigerator before baking.

• Eggs should be at room temperature to

give better volume when whipping

• Break eggs individually into another

container before adding to other
ingredients to avoid potential spoilage.

• Separate egg whites carefully to avoid

inclusion of egg yolks. Egg yolks contain
fat and will prevent successful whipping
of egg whites.

• Rinse beaten egg residue from whisk,

beater and mixing bowl or other utensils
with cold water immediately after use.
Using hot water will set the egg and
make removal difficult.

• Test if cakes are cooked at the end of

baking time by touching the top lightly,
the cake will spring back if cooked. A
fine skewer can also be inserted carefully
into the centre of the cake, if it comes
out clean the cake is cooked.

• For crisper results when baking biscuits,

remove the baking trays from the oven
and place directly onto wire racks. Move
the biscuits slightly away from their
baked position on the trays and cool
completely before removing.

22

23

THE VITAL INGREDIENTS

for your new Breville Scraper Mixer

THE VITAL INGREDIENTS

FOR BREAD MAKING

Flour is the most important ingredient used
for bread making. It provides food for the
yeast and gives structure to the loaf. When
mixed with liquid, the protein in the flour
starts to form gluten. Gluten is a network of
elastic strands that interlock to trap the gases
produced by yeast. This process increases as
the dough continues kneading and provides
the structure required to produce the weight
and shape of the baked bread.

White wheat flour sold as baker’s, bread or
plain flour may be used. Plain flour is most
readily available, however, best results are
obtained with flour at least 11%-12% protein
content. For this reason, the recipes in this
book requiring bread flour have been made
with flour with 11% protein content. This is
normally indicated on the packaging. Do
not sift the flour or use self-raising flour for
bread making unless indicated in the recipe.

NOTE

When using a low-protein, plain, stone
ground or wholemeal flour the quality
of the bread can be improved by
adding gluten flour.

Wholemeal wheat flour contains the bran,
germ and flour of the wheat grain. Although
breads baked with this type of flour will
be higher in fibre, the loaf may be heavier
in texture. Lighter textured bread can be
achieved by replacing 1 cup of wholemeal
flour with white bread flour.

Rye flour, popular for bread making, is low
in protein so it is essential to combine rye
flour with bread flour to make the bread rise
successfully. Rye flour is traditionally used
to make the heavy, dense Pumpernickel and
Black Breads.

Gluten flour is made by extracting the
gluten portion from the wheat grain. Adding
gluten flour can improve the structure and
quality of bread when using low-protein,
plain, stone ground and whole meal flour.

Bread mixes contain flour, sugar, milk,
salt, oil and other ingredients such as
bread improves. Usually only the addition
of water and yeast is required. Bread
mix brands such as ‘Kitchen Collection’,
‘Defiance’, and ‘Lowan’ are available
nationally from major supermarkets.

For recipe information on these and
other brands of bread mix contact the
manufacturer listed on the package.

‘DEFIANCE’ BRAND BAKER’S FLOUR

This flour is available nationally at larger
supermarkets and was used for the
development of the recipes in this book that
required bread flour. It is a high protein,
white bread flour, with 11% protein.

New Zealand only:

‘Elfin High Grade White Flour’ or
‘Champion High Grade Flour’. These are
high protein, white bread flours containing
12% protein.

New Zealand only:

Bread mix brands such as ‘Elfin’
are available.

Bread improvers are available nationally in
supermarkets and health food stores. The
ingredients in a bread improver are usually
a food acid such as ascorbic acid (Vitamin
C) and other enzymes (amylases) extracted
from wheat flours.

Adding a bread improver will help
strengthen the dough resulting in a loaf that
is higher in volume, softer in texture, more
stable and has improved keeping qualities.

25

THE VITAL INGREDIENTS

‘Lowan’ brand Bread Improver was used
in the recipes requiring this ingredient. A
simple bread improver can be a crushed
unflavoured 250mg vitamin C tablet added
to the dry ingredients.

Sugar provides sweetness and flavour,
browns the crust and produces food for
the yeast. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid. We have
successfully tested granular ‘Splenda’ brand
low calorie sweetener as a sugar substitute.

New Zealand only:

Sugar can be reduced for more
improved results.

Powdered milk and milk products enhance
the flavour and increase the nutritional value
of bread. Powdered milk is convenient and
easy to use (store in an airtight container
in the refrigerator). Low fat or skim milk
powder can be used with good results. Soy
milk powder can also be used but produces
a denser loaf. Fresh milk should not be
substituted unless stated in the recipe.

Salt is an important ingredient in bread
making. In the dough, salt increases
water absorption, improves kneading,
strengthens the gluten development and
controls fermentation of the yeast which
results in improved loaf shape, crumb
structure, crust colour, flavour and keeping
qualities. As salt inhibits the rising of bread
be accurate when measuring.

New Zealand only:

Salt can be reduced for more
improved results.

Fat adds flavour and retains the moisture.
Vegetable oils such as safflower, sunflower,
canola, etc. can be used. Butter or margarine
can be substituted for oil in recipes but may
give a yellow coloured crumb.

Yeast is used as the raising agent for the
breads and requires liquid, sugar and

warmth to grow and rise. Dried yeast has
been used in the recipes in this instruction
book where appropriate. Before using dried
yeast always check the use by date, as stale
yeast will prevent the bread from rising.

‘Tandaco’ brand yeast (available nationally
in most supermarkets) was used in
the development of all yeasted recipes
contained in this book.

Smaller packets of bread mix usually
contain sachets of yeast. Larger bulk bags of
bread mix usually do not include the yeast
sachets, however the corresponding brand of
yeast may be purchased separately.

Some bulk and imported yeasts are more
active, therefore it is recommended to
use less of these yeasts. Yeast may also be
more active in hot weather. For information
on other brands of yeast relating to
quantities contact the manufacturer listed
on the package.

New Zealand only:

We recommend the use of ‘Elfin’
brand yeast.

Rapid rise yeast is a mixture of yeast and
bread improver. Brands will vary in strength.
If wishing to substitute for yeast in a recipe,
omit the bread improver. Rapid Rise yeasts
should not be used with Bread Mix as bread
improver is already included.

New Zealand only:

‘Edmonds Surebake Yeast’ is the most
readily available yeast product in
New Zealand.

26

THE VITAL INGREDIENTS

Water from the tap is used in all bread
recipes. If using water in cold climates or
from the refrigerator, allow water to come to
room temperature. Extremes of hot or cold
water will prevent the yeast activating.

Eggs can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
flavour and softness to the crumb and are
usually used in sweeter types of bread.

Other ingredients such as fruit, nuts,
chocolate chips, etc., required to remain
whole in the baked bread, should be
suspended in the dough. These ingredients
should be gradually added during the
kneading and before the dough rises for the
first time.

For more information about bread mixes
please contact the relevant number listed
below. Or refer to contact details on the
packaging of the bread.

Defiance 1800 628 883
Kitchen Collection 1800 649 494
Lowan Wholefoods 1800 355 718
Elfin (New Zealand only) 0800 110 800
Lighthouse 1800 800 868

For more information about bread flour
please contact the relevant telephone
number listed below or refer to contact
details on the package.

Defiance Baker’s Flour 1800 628 883
Elfin/Champion High Grade
Plain Flour

(New Zealand only) 0800 110 800
Lighthouse 1800 800 868

FOR CAKE AND PASTRY MAKING

Flour, such as plain, self raising and
wholemeal, used for cake and pastry making
should be lower in protein (gluten) than
flour used for bread making.

Plain flour has a lower protein (gluten)
content and gives baked products, such
as cakes, muffins, pastries, scones and
pancakes, a softer texture.

Self–raising flour is a blend of plain flour
and raising agents such as baking powder.
Self raising flour can be used in recipes to
replace plain flour and baking powder. To
make 1 cup self-raising flour sift together
1 cup (150g) plain flour and 2 teaspoons
baking powder.

Wholemeal flour contains more parts of the
whole wheat grain — flour, bran and wheat
germ — and can be used in muffins, breads
and pie cases but will have a denser texture.

Corn flour is made from maize (corn) and is
used in some baked products to give a finer
texture and can also be used as a starch to
thicken sauces and desserts.

Rice flour is derived from rice and is used to
give a finer texture in baked products such
as shortbread biscuits.

Baking powder is a mixture of cream of
tartar and bicarbonate of soda and is used as
a raising agent in baking.

Bicarbonate of soda also known as baking
soda is an ingredient in baking powder and
can be used as an additional raising agent or
to darken some baked products.

For more information about gluten flour and
bread improver please contact:

Lowan Wholefoods 1800 355 718

27

THE VITAL INGREDIENTS

Butter will give particular flavour and soft
texture to baked products. Margarine can
replace butter to give a similar result. Oil
can be used in some baking to replace butter
but will give texture and flavour differences
— use only ¾ of the amount of butter.

Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard 60g eggs were used in

Sugar — white crystal sugar — is used to
give flavour, texture and colour to baked
products. Caster sugar is often used in
baking as it is easier to dissolve when
creaming butter and sugar. Brown sugar is
also easy to dissolve and can be used to give
a different flavour and texture. The large
crystals of raw sugar are slower to dissolve
and can be suitable for baked products such
as muffins.

the recipes.
Milk should be full cream unless specified.

Light, low fat or skim milk can be used but
will give texture and flavour differences.

MIXING GUIDE

SPEED SETTING ATTACHMENT MIXING TASK FOR

Kneading/Folding kneading/folding Bread dough

Creaming/Beating

beating/creaming or
light mixing

packet cake mixes,
muffins. Creaming
butter and sugar,
cream cheese,
heavy batters

Whipping/Aerating

28

whipping/aerating cream, egg white/

meringues,
marshmallow

THE VITAL INGREDIENTS

MIXING TIPS

SPEED SETTING TIP

Choice of attachments

Speed settings

Mixing

Egg white

Bread dough

• Use the scraper beater for all mixing tasks.

• Use the whisk for all whipping or aeration tasks.

• Use dough hook only for kneading bread doughs.

• Use the mixing guide to select a suitable mixing speed when

• Begin mixing at lowest speed then increase to higher speed to

• Mix for the recommended time in the recipe — avoid over mixing.

• Should an object such as a spoon or spatula fall into the bowl

• Be sure the whisk and bowl are completely clean and dry

• Add liquid ingredients to the dry ingredients.

• Use speed 1 to knead ingredients into a dough ball.

• DO NOT place hands near dough hook when mixer is operating.

preparing recipes.

prevent splattering.

while mixing, immediately turn the Wizz™ Mix Professional off,
unplug at the power outlet and remove the object.

before use — a small amount of fat or egg yolk will affect
whipping performance.

USING THE SCRAPER BEATER

The Scraper Beater can be used for a variety of mixing tasks. These include creaming butter
and sugar, pastry, cake and biscuit batter, thin batter, icing and frosting. Due to the efficient
mixing action of the Scraper Beater, the mixing time of many recipes will be reduced. Refer
to the chart on the next page for approximate mixing times for common mixing tasks.

29

THE VITAL INGREDIENTS

SCRAPER BEATER MIXING TIMES

MIXTURE MIXING TASK APPROX. MIXING TIME

Butter & Sugar Creaming 3-4 minutes (or until mixture is

light and creamy)

Pastry Combining/rubbing butter &

Cake, muffin beater Incorporating wet and

Biscuits & cookie mixtures Incorporating wet and

Thin/light batters
(ie. Pancakes)

Icing Incorporating wet and

Frosting Creaming butter

NOTE

Longer mixing times may be required
for larger or double quantities.

Do not use the Scraper Beater for
mixing heavy dough (bread, pizza etc)

flour for pastry or crumble
The addition of liquid

ingredients to form
pastry dough

dry ingredients

dry ingredients

Incorporating wet and
dry ingredients

dry ingredients

Combining icing sugar, butter
& liquid ingredients

TIP

The Scraper Beater can also be used
as a spatula when removing cake,
biscuits or other mixtures form the

mixing bowl (see Fig. 3).
or whisking egg whites.
The above timings are to be used as a

guide only.
When adding flour to the mixing bowl,

always use splash guard and ensure
the mixer is on the folding/kneading
setting. This will prevent flour from
escaping the bowl.

50-60 seconds (or until
ingredients resemble
course bredcrumbs

20-30 seconds
(or until ingredients have just
come together)

30-40 seconds (or until all
ingredients are combined)

30-40 seconds (or until all
ingredients are well combined)

40-50 seconds (or until all
icing is smooth)

30-40 seconds (or until all
ingredients are combined)

1-2 minutes (or until butter is
smooth & creamy)

50-60 seconds (or until
mixture is light and fluffy)

30

Fig. 3

31

RECIPES

for your new Breville Scraper Mixer

RECIPES

BUTTER BISCUITS

Makes 40

INGREDIENTS

125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla essence
1 x 60g egg
2 cups (300g) plain flour
1 teaspoon baking powder

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, cream butter until soft,

add sugar, vanilla essence and egg,
cream until light and fluffy.

3. Sift flour and baking powder together.

4. Reduce mixer to speed 2, gradually

add sifted ingredients into the creamed
mixture until just combined. Do not
over mix.

5. Roll heaped teaspoons of biscuit

mixture into balls and place evenly on a
lightly greased baking tray. Allow space
for spreading. Flatten balls slightly with
a lightly floured fork.

6. Bake in a preheated 190ºC oven for 12-

15 minutes or until cooked and
pale golden.

7. Remove biscuits from tray and cool on

a wire rack.

NOTE

When using smaller quantities turn
off the Mixer from time to time and
scrape the bowl with a spatula.

VARIATIONS:

CHOCOLATE BISCUITS

INGREDIENTS

1 quantity Butter biscuit mixture
2 tablespoons cocoa

METHOD

Step 4: Sift flour, baking powder and
cocoa together.

ORANGE BISCUITS

INGREDIENTS

1 quantity Butter biscuit mixture
1 tablespoon finely grated orange rind

METHOD

Step 3: (Omit vanilla essence) add sugar,
orange rind and egg, cream until light
and fluffy.

LEMON BISCUITS

INGREDIENTS

1 quantity Butter biscuit mixture
3 teaspoons finely grated lemon rind

METHOD

Step 3: (Omit vanilla essence) add sugar,
lemon rind and egg, cream until light
and fluffy.

SPICE BISCUITS

INGREDIENTS

1 quantity Butter biscuit mixture
1 tablespoon ground cinnamon
1 teaspoon nutmeg

METHOD

Step 4: Sift flour, baking powder and
spices together.

33

RECIPES

SULTANA BISCUITS

INGREDIENTS

1 quantity Butter biscuit mixture
½ cup sultanas

METHOD

Step 5: Reduce mixer to speed 2, gradually
add sifted ingredients into the creamed
mixture until just combined. Fold in
sultanas. Do not over mix.

MACAROONS

Makes 60

INGREDIENTS

4 egg whites
1½ cups caster sugar
1 teaspoon coconut essence
2 teaspoons finely grated lemon rind
3 tablespoons corn flour, sifted
4 cups desiccated coconut
Extra desiccated coconut, for sprinkling
Melted chocolate, optional

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 6, beat the egg whites

until firm peaks form. Gradually add
the sugar, beating constantly, until the
mixture is thick and glossy and the
sugar is dissolved. Add the essence and
rind, beat until just combined.

3. Remove wire whisk and assemble Mixer

using scraper beater.

4. Using speed 1, add corn flour and

coconut and mix until just combined.

5. Place tablespoons of mixture onto

lightly greased baking trays. Allow 3cm
spaces for spreading. Sprinkle with
extra coconut if desired.

6. Bake in a preheated 160ºC oven for

15-20 minutes or until set and lightly
golden.

7. Remove macaroons from tray and cool

on a wire rack.

Decorate macaroons with a fine drizzle of
melted chocolate if desired.

34

RECIPES

DOUBLE CHOCOLATE
CHIP COOKIES

Makes 50

INGREDIENTS

180g butter, chopped
150g dark chocolate, chopped
1½ cups (225g) plain flour
¾ cup cocoa
1½ cups brown sugar
3 x 60g eggs, lightly beaten
1½ cups dark choc bits

METHOD

1. Melt butter and dark chocolate in a

small saucepan over a low heat, stirring
constantly until smooth. Keep warm.

2. Assemble mixer using scraper beater.

3. Using speed 1, stir plain flour, cocoa

and brown sugar, increase to speed 2,
continue mixing and gradually add the
butter mixture and eggs. Do not over mix.

4. Using speed 1, stir in choc bits until

just combined.

5. Place tablespoons of mixture onto

lightly greased baking trays. Allow 3cm
spaces for spreading. Flatten lightly
with back of a spoon.

6. Bake in a preheated 180ºC oven for 15-20

minutes or until set and lightly golden.

7. Cool biscuits on trays for 5 minutes

before transferring to wire rack.

VARIATIONS:

• Substitute ½ cup dark choc bits with ½

cup white choc bits.

• Substitute ½ cup dark choc bits with ½

cup chopped macadamia nuts.

• Make chunky double choc chip cookies

by baking 2 tablespoons of mixture
instead of 1 tablespoon.

GINGERBREAD BISCUITS

Makes 20

INGREDIENTS

125g butter, softened

1

⁄3 cup brown sugar

1

⁄3 cup golden syrup
1 x 60g egg, lightly beaten
2¼ cups (340g) plain flour
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Extra flour, for kneading

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, beat butter, sugar and

syrup until light and creamy. Add the
egg and beat well to combine.

3. Sift flour, ginger, baking powder and

soda together.

4. Using speed 1, stir in sifted ingredients

until just combined. Do not over mix.

5. Turn mixture out onto lightly floured

board and knead lightly to form a
smooth round ball.

6. Roll out dough to 5mm thickness.

Cover and refrigerate dough on the
board for 20-30 minutes or until firm
enough to cut.

7. Cut into rounds using a sharp 4cm

round biscuit cutter or use traditional
gingerbread shaped cutters.

8. Place gingerbread shapes onto lightly

greased baking trays. Allow 3cm spaces
for spreading.

9. Bake in a preheated 180ºC oven for

10-12 minutes or until cooked and
lightly browned.

Decorate Gingerbread biscuit shapes with
white vanilla icing and coloured variations
(Recipe Page 51) and silver cachous if desired).

35

RECIPES

CHEDDAR CHEESE BISCUITS

Makes 20

INGREDIENTS

150g butter, softened
1 cup finely grated Cheddar cheese
¼ cup finely grated Parmesan cheese
1¼ cups plain flour, sifted
Extra flour, for kneading
Extra Parmesan cheese, for sprinkling
Sweet paprika, for sprinkling

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, cream butter until light

and fluffy.

3. Reduce to speed 1, stir in cheeses,

increase to speed 3 and mix until just
combined.

4. Reduce to speed 1, fold in flour, mix to

combine.

5. Turn out mixture onto a lightly floured

board and knead lightly to form a round
dough ball.

6. Roll out dough to 5mm thickness. Cut

into rounds using a sharp 4cm round
biscuit cutter.

7. Place biscuit rounds onto lightly

greased baking trays, sprinkle with
extra Parmesan cheese and lightly dust
with sweet paprika if desired. Allow
3cm spaces for spreading.

8. Bake in a preheated 180ºC oven for 10-

15 minutes or until cooked and golden.

9. Cool biscuits on trays for 5 minutes

before transferring to wire rack.

SCOTTISH OATCAKES

Makes 30

INGREDIENTS

1 cup plain flour
1 teaspoon bicarbonate of soda
3 cups oat bran
½ cup caster sugar
180g butter, melted
1 x 60g egg, lightly beaten

METHOD

1. Assemble mixer using scraper beater.

2. Sift flour, soda, oat bran and caster

sugar together into the mixing bowl.

3. Using speed 1, gradually add the butter

and egg to the dry ingredients. Do not
over mix.

4. Turn out mixture onto a lightly floured

board and roll out to a 25cm x 35cm
rectangle. Cut into 30 squares with a
sharp knife.

5. Place squares onto lightly greased

baking trays. Allow 3cm spaces
for spreading.

6. Bake in a preheated 180ºC oven for

15-20 minutes or until cooked and
lightly browned.

7. Cool biscuits on trays for 1-2 minutes

before transferring to wire rack.

36

RECIPES

RASPBERRY CHEESECAKE SLICE

Makes 20

INGREDIENTS

250g plain sweet biscuits, finely crushed
1 teaspoon ground cinnamon
60g melted butter
½ cup smooth raspberry jam
½ cup cream
250g cream cheese
250g smooth ricotta cheese
½ cup caster sugar
1 teaspoon vanilla essence
3 teaspoons gelatine
2 tablespoons hot water

METHOD

1. Mix biscuits crumbs, cinnamon and

butter until well combined.

2. Press biscuit mixture, evenly and

firmly, into a 20cm x 30cm lamington
pan lined with baking paper.

3. Place jam into a piping bag and pipe

thin strips lengthways along the biscuit
mixture. Cover and refrigerate.

4. Assemble mixer using wire whisk.

5. Using Speed 5, beat cream until soft

peaks form. Remove, set aside.

6. Using Speed 5, beat cream cheese,

ricotta cheese, sugar and vanilla
essence until smooth.

7. Dissolve gelatine in the hot water then

stir into the cream cheese mixture.

8. Using Speed 1, fold the whipped cream

into the cream cheese mixture.

9. Spread creamed mixture carefully over

chilled biscuit base.

10. Drizzle remaining jam over creamed

mixture and swirl lightly with a fork.

11. Refrigerate for several hours or until set.

BASIC WHITE BREAD

INGREDIENTS

4 cups (600g) bread flour
3 tablespoons milk powder
1½ teaspoons salt
1½ tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1½ cups (375ml) water
Extra bread flour, for kneading

METHOD

1. Assemble mixer using dough hook.

2. Place flour, milk powder, salt, sugar, bread

improver and yeast into mixing bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix until
a dough ball starts to form.

Turn the dough out onto a lightly floured
surface and knead by hand until the dough
is soft and pliable.

NOTE

The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.

4. Place the dough ball into a large bowl,

loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.

5. Remove the risen dough from the

bowl and knead again on a lightly
floured surface.

6. Shape dough into a roll shape to fit a

large bread tin or divide into two to fit
two smaller bread tins.

7. Cover loosely with lightly greased

plastic wrap and leave to stand in a
warm area for 30-40 minutes or until
well risen. Remove plastic wrap.

8. Brush top of dough with egg glaze if

required and bake in a preheated oven

37

RECIPES

at 200ºC for 40-50 minutes or until
cooked and golden brown.

9. Remove from pan and cool on wire rack.

EGG GLAZE

INGREDIENTS

1 x 60g egg, lightly beaten
2-3 tablespoons water

METHOD

1. Combine ingredients until smooth.

Do not whisk. Strain through a sieve if
required. Brush glaze over dough.

HERB, CHEESE AND GARLIC
MONKEY BREAD

INGREDIENTS

1 quantity Basic White Bread dough
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh mixed herbs
(example: rosemary, basil, sage, thyme)
½ cup finely grated Parmesan or Cheddar cheese
¼ cup melted butter

METHOD

1. Follow steps 1-3 of the Basic white bread

recipe. As dough starts to form, add
garlic and mixed herbs.

2. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable.

NOTE

The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.

3. Place the dough ball into a large bowl,

loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.

4. Remove the risen dough from the

bowl and knead again on a lightly
floured surface.

5. Divide dough in 3cm round balls. Brush

dough balls with melted butter and layer
into a large, lightly greased tube or angel
food pan, or 2 smaller ring pans.

6. Cover loosely with lightly greased plastic

wrap and leave to stand in a warm area
for 30-40 minutes or until dough has
risen to top of pan. Remove plastic wrap.

7. Bake in a preheated oven at 200ºC

for 40-50 minutes or until cooked and
golden brown. Allow to stand in pan for
10-15 minutes to ensure the monkey
bread holds its shape when turned out.
Serve warm.

38

RECIPES

MIXED SEED BREAD

INGREDIENTS

2 cups (300g) bread flour
2 cups (300g) wholemeal flour
2 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1¾ cups (440ml) water
2 tablespoons cracked wheat (burghul)
2 tablespoons sunflower seeds
2 tablespoons poppy seeds
2 tablespoons linseeds
Extra bread flour, for kneading
Extra seeds, for top of bread

METHOD

1. Assemble mixer using dough hook.

2. Place flours, milk powder, salt,

sugar, bread improver and yeast into
mixing bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix for
30 seconds until a dough ball starts to
form, add cracked wheat and seeds, mix
for 30 seconds.

4. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable.

6. Remove the risen dough from the

bowl and knead again on a lightly
floured surface.

7. Shape dough into a roll shape to fit a

large bread tin or divide into two to fit
two smaller bread tins.

8. Cover loosely with lightly greased

plastic wrap and leave to stand in a
warm area for 40-50 minutes or until
well risen. Remove plastic wrap.

9. Brush top of dough with Egg glaze

(recipe page 38) and sprinkle with
extra seeds if required and bake in a
preheated oven at 200ºC for 40-50
minutes or until cooked and golden
brown.

10. Remove from pan and cool on wire rack.

NOTE

The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.

5. Place the dough ball into a lightly oiled

large bowl, loosely cover with plastic
wrap and leave to stand in a warm area
for 20 minutes or until doubled in size.

39

RECIPES

CINNAMON NUT SCROLLS

Makes 12

INGREDIENTS

4 cups (600g) bread flour
1 teaspoon salt
2 tablespoons sugar
1½ teaspoons mixed spice
2 teaspoons grated orange rind
2½ teaspoons Tandaco yeast
1 x 60g egg, lightly beaten
1½ cups (375ml) milk, scalded and cooled

FILLING:

2 tablespoons melted butter
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
¼ cup (40g) sultanas
½ cup (60g) chopped walnuts

METHOD

1. Assemble mixer using dough hook.

2. Place flour, salt, sugar, mixed

spice, orange rind and yeast into
the mixing bowl.

3. Using speed 1-2, slowly add the egg

then the cooled milk into the dry
ingredients. Mix for 1 minute until a
dough ball starts to form.

4. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable.

5. Place the dough ball into a large bowl,

loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.

6. Remove the risen dough from the

bowl and knead again on a lightly
floured surface.

7. Roll out the dough to a 20cm x 30cm

rectangle. Brush dough with butter.
Combine sugar and cinnamon and
sprinkle evenly, together with sultanas
and walnuts, over the butter leaving a
2cm border. Roll the dough up from the
long side, as for a Swiss Roll.

8. Cut into 12 slices and place cut side up

into 2 lightly greased deep 22cm round
cake pans.

9. Cover loosely with lightly greased

plastic wrap and leave to stand in a
warm area for 30 minutes or until buns
have risen slightly. Remove plastic wrap.

10. Bake in a preheated oven at 200ºC

for 30-35 minutes or until cooked and
golden brown. Remove from cake pans
and cool on wire racks. When cool,
drizzle with vanilla bun glaze.

VANILLA BUN GLAZE

INGREDIENTS

½ cup icing sugar, sifted
½ teaspoon vanilla essence
2 tablespoons warm milk

METHOD

1. Combine ingredients into a small

mixing bowl and stir until smooth and
thin enough to drizzle over buns.

40

RECIPES

FOCACCIA

Serves 2-4

INGREDIENTS

3 cups (450g) bread flour
1 teaspoon salt
2 teaspoons sugar
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup (250ml) water

TOPPING:

2 tablespoons olive oil
1 tablespoon rock salt
2 tablespoons black olives, sliced

METHOD

1. Assemble mixer using dough hook.

2. Place flour, salt, sugar and yeast into

the mixing bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.

4. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable.

5. Place the dough ball into a large bowl,

loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.

6. Remove the risen dough from the

bowl and knead again on a lightly
floured surface.

7. Press the dough into a lightly greased

20cm x 30cm lamington pan.

8. Cover loosely with lightly greased

plastic wrap and leave to stand in a
warm area for 20-30 minutes or until
doubled in size.

9. Remove plastic wrap, brush dough

with olive oil and sprinkle with rock salt
and olives.

10. Bake in a preheated oven at 200ºC

for 30-35 minutes or until cooked and
golden brown.

11. Remove from pan and cool on wire rack.

41

RECIPES

CALZONNE

Serves 2-4

INGREDIENTS

2 cups (300g) bread flour
1 cup (150g) wholemeal plain flour
1 teaspoon salt
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup (250ml) water
Suggested fillings:
Sun-dried tomato pesto, toasted red, yellow and

green capsicum, marinated eggplant or sliced
mushrooms.

Anchovy fillets, prawns, sliced salami, ham,
bacon, turkey or chicken.

Grated cheddar, mozzarella, Parmesan or sliced
camembert, brie or fetta cheeses.

METHOD

1. Assemble mixer using dough hook.

2. Place flours, salt and yeast into the

mixing bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.

4. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable. Do not
over knead.

5. Place the dough ball into a large bowl,

loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.

6. Remove the risen dough from the

bowl and knead again on a lightly
floured surface.

7. Divide the dough into 8 equal pieces.

Roll each piece into a 15cm circle.

8. Spread half of each dough circle with

selected fillings, leaving a 15cm rim
around the edge.

9. Brush edges with water, then fold the

uncovered half over the filling and seal
the edges.

10. Place onto lightly greased baking trays.

Use a sharp knife to make a slit in the
top of each calzone.

11. Bake in a preheated oven at 200ºC

for 15-20 minutes or until cooked and
golden brown.

12. Remove from trays and cool on wire rack.

Make pizzas from above recipe by spreading
fillings over each dough circle and bake
at 200ºC for 12-15 minutes or until base is
cooked and topping heated through.

42

RECIPES

FRENCH HEN’S EGG FRUIT TOAST

Serves 4-6

INGREDIENTS

4 x 60g eggs
¾ cup milk
¼ cup caster sugar
1½ teaspoons cinnamon
1½ tablespoons butter
6 thick slices fruit bread
Icing sugar, to serve

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 1-2, mix eggs, milk, caster

sugar and cinnamon until well combined.

3. Melt a little of the butter in a non-stick

fry pan over medium heat.

4. Dip a slice of fruit bread into the egg

mixture to coat both sides then place
into the fry pan.

5. Cook for 1 minute on each side or

until crisp and golden. Repeat with
remaining batter, butter and fruit bread.

Serve hot, lightly dusted with icing sugar.

SOUFFLE FRENCH OMELETTE WITH
HAM AND HERBED CHEESE

Serves 4-6

INGREDIENTS

2 tablespoons butter
150g thinly sliced ham
3 tablespoons finely snipped chives
2 tablespoons finely chopped parsley
6 x 60g eggs, separated
¼ cup milk
2 teaspoons French mustard
¼ teaspoon salt
¾ cup grated tasty cheese

METHOD

1. Melt butter in fry pan over medium

heat, add ham and herbs and sauté for 2
minutes. Remove and set aside.

2. Assemble mixer using wire whisk.

3. Beat egg whites on speed 5 until soft

peaks form. Remove and set aside.

4. Beat egg yolks, milk, mustard and salt

on speed 2 until well combined.

5. Fold whipped egg whites through egg

yolk mixture.

6. Pour egg mixture evenly into fry pan

over medium heat and cook until
omelette puffs and base is set and
golden brown.

7. Sprinkle sautéed ham and herb mixture

evenly with the cheese over half the
omelette. Fold the unfilled half of the
omelette over the filling.

8. Cut into 6 large slices and serve hot.

43

RECIPES

FLUFFY SCRAMBLED EGGS WITH
SMOKED SALMON

Serves 4-6

INGREDIENTS

6 x 60g eggs
½ cup thickened cream
Freshly ground black pepper
2 tablespoons butter
200g smoked salmon, roughly chopped
3 tablespoons finely snipped chives

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 2, beat eggs and cream

until light and fluffy, add pepper if
desired.

3. Melt butter in fry pan over medium

heat. Pour egg mixture into hot pan
and stir until mixture has thickened
slightly. Stir in chopped salmon.

4. Cover fry pan with lid and cook until

eggs are set but still light and fluffy.

5. Sprinkle with chives and serve hot.

SWEET CORN AND
BACON FRITTERS

Serves 6

INGREDIENTS

2 x 60g eggs
1 x 440g can creamed corn
1 teaspoon salt
Freshly ground black pepper
2 cups (300g) plain flour
2 teaspoons baking powder
2 tablespoons oil

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 1, beat eggs, add creamed

corn until just combined, add salt and
pepper if desired.

3. Sift flour and baking powder together.

4. Using speed 2, slowly add sifted

ingredients to egg mixture, mix until
combined.

5. Heat oil in fry pan over medium heat.

Place tablespoonful of corn mixture
into hot pan. Cook until golden, turn
over and cook other side.

6. Remove and drain on absorbent paper

towel. Repeat with remaining mixture.

44

RECIPES

PANCAKES

Makes 12-15

INGREDIENTS

2 cups (300g) plain flour
Pinch of salt
2 x 60g eggs
2¼ cups milk
2 tablespoons butter, softened

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 2, mix flour, salt, egg,

and milk in the mixing bowl until well
combined and smooth.

3. Heat a frying pan over medium heat

and lightly grease with a little of the
softened butter.

4. Pour a small quantity of batter into

frying pan and cook until bubbles come
to the surface and break.

5. Carefully turn the pancake over and

cook until golden brown. Remove from
pan and keep warm.

6. Repeat with remaining batter.

Serve warm pancakes sprinkled with lemon
juice and sugar, or yoghurt and fresh fruit.

WAFFLES

Makes 12-15

INGREDIENTS

4 x 60g eggs, separated
1¾ cups milk
2½ cups (375g) plain flour, sifted
3 teaspoons baking power
1 cup caster sugar
100g butter, melted

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 1, mix egg yolks and milk

in the mixing bowl until well combined
and smooth.

3. Sift flour, baking powder and

sugar together.

4. Using speed 2, add sifted ingredients

to egg yolk mixture, beat until smooth.
Add melted butter and beat until well
combined. Remove batter and set aside.

5. Clean the mixing bowl and wire

whisk well.

6. Using speed 5, beat egg whites until

light and fluffy.

7. Gently fold egg whites through

prepared batter until well combined.

8. Pour ½ cup of the batter into the centre

or a preheated waffle maker.

9. Close waffle maker lid and cook waffle

until golden brown.

10. Remove from waffle maker and keep

warm. Repeat with remaining batter.

Serve hot waffles drizzled with honey or
maple syrup.

45

RECIPES

CRUMPETS

Makes 12-15

INGREDIENTS

¾ cup warm milk
¾ cup warm water
2 teaspoons sugar
1 teaspoon Tandaco yeast
2 cups (300g) plain flour
1 tablespoon baking powder
½ teaspoon salt

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 1, mix milk, water, sugar

and yeast in the mixing bowl until well
combined and smooth.

3. Sift flour, baking powder and

salt together.

4. Using speed 2, gradually add sifted

ingredients to milk mixture, beat
until smooth.

5. Lightly grease 4 egg rings and place

them into a lightly greased and
preheated fry pan.

6. Pour batter into prepared egg rings —

sufficient to fill to ¾ full.

7. Cook crumpets on high heat setting for

3 minutes, reduce to a lower heat and
cook for a further 10 minutes or until
bubbles come to the surface and break.
Carefully remove rings.

8. Cover fry pan with lid and cook for a

further 3-5 minutes or until crumpets
are set.

9. Remove crumpets and keep warm.

Repeat with remaining batter.

Serve warm crumpets topped with butter curls
and drizzled with golden syrup or honey.

VANILLA BUTTER CAKE

INGREDIENTS

125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
2 cups (300g) self raising flour, sifted
¾ cup milk

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, beat butter and sugar

until light and fluffy.

3. Add vanilla essence, add eggs one at a

time, beat well after each addition.

4. Using speed 2, slowly add flour and milk

alternately, to form a smooth batter.

5. Divide mixture evenly into two lightly

greased and lined 20cm round cake
pans or one deep 22cm round cake pan.

6. Bake in a preheated 180ºC oven for 45-

50 minutes or until cooked and golden.
Turn out onto wire rack to cool.

When cool, cover cake with Vienna cream
frosting (Recipe page 50) if desired or lightly
dust with sifted icing sugar.

VARIATIONS:

COCONUT CAKE

INGREDIENTS

1 quantity Vanilla Butter Cake mixture
½ cup desiccated coconut
1 quantity Vanilla Icing
Extra desiccated coconut, for sprinkling

METHOD

Step 4: Using speed 2, slowly add flour,
coconut and milk alternately, to form a
smooth batter.When cool, cover cake with
Vienna cream frosting (Recipe page 50)
and sprinkle with extra coconut if desired.

46

RECIPES

COFFEE CAKE

INGREDIENTS

1 quantity Vanilla Butter Cake mixture
2 teaspoons instant coffee granules, dissolved in
1 tablespoon boiling water

METHOD

Step 3: (Omit vanilla essence) add
dissolved coffee, add eggs one at a time,
beat well after each addition. When cool,
cover cake with Coffee icing (Recipe Page

51) if desired.

SULTANA OR CHERRY CAKE

INGREDIENTS

1 quantity Vanilla Butter Cake mixture
¾ cup sultanas or glace cherries

METHOD

Step 4: Using speed 2, slowly add flour and
milk alternately, to form a smooth batter.
Reduce to speed 1, fold in sultanas or
cherries. Do not over mix.

MARBLE CAKE

INGREDIENTS

1 quantity Vanilla Butter Cake mixture
1 tablespoon cocoa
2-3 drops red food colouring

METHOD

Step 5: Divide mixture into three equal
parts. Into one-third stir the cocoa and
to another third add 1-2 drops red food
colouring to make a pink mixture. Spoon
the three mixtures, in stripes, into lightly
greased and base lined 20cm square cake
pan. Use a knife to twirl the three mixtures.
When cool, cover cake with alternate
Pink and chocolate icing (Recipe page 51)
if desired.

RICH CHOCOLATE SPICE CAKE

INGREDIENTS

250g butter, chopped
250g dark chocolate, chopped
1 cup (150g) self raising flour
1 cup (150g) plain flour
¼ cup cocoa
1 teaspoon bicarbonate of soda
2 tablespoons garam marsala
2 cups caster sugar
4 x 60g eggs
150ml buttermilk

METHOD

1. Melt butter and chocolate in a saucepan

over a low heat, stirring constantly
until smooth. Remove from heat and
keep warm.

2. Assemble mixer using scraper beater.

3. Sift flours, cocoa, soda and garam

marsala into the mixing bowl.

4. Using speed 1, stir in sugar, increase to

speed 2, continue mixing and gradually
add the eggs and buttermilk. Do not
over mix.

5. Using speed 1, stir in chocolate butter

mixture until just combined.

6. Pour the mixture into a lightly greased,

base and side lined deep 22cm round
cake pan.

7. Bake in a preheated 160ºC oven for

1¾-2 hours or until set and cooked
when tested.

8. Allow the cake to cool completely in

the cake pan before turning out onto
wire rack.

Dust top of cake with stripes of icing sugar
and cocoa or cover with creamy chocolate
glaze (Recipe page 51).

47

RECIPES

NEVER FAIL PLAIN SPONGE

INGREDIENTS

4 x 60g eggs, separated
¼ cup caster sugar
1 cup (150g) self raising flour, sifted
3 tablespoons water

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 6, beat egg whites until

stiff peaks form. Continue beating
and gradually add sugar until thick
and glossy.

3. Add egg yolks and beat well.

4. Reduce to speed 1, fold in flour and

water alternately. Mix to combine.

5. Divide mixture evenly between two

lightly greased and base lined 20cm
cake pans.

6. Bake in preheated 180ºC oven for 15

minutes or until cake springs back
when touched and comes away slightly
from side of pan.

7. Turn sponges out to cool on a wire rack

covered with baking paper.

Spread top of one sponge cake with
Chocolate praline cream (Recipe page 52 ),
place other sponge cake on top and lightly
dust with icing sugar.

BAKED PORTUGUESE TART

Serves 4-6

INGREDIENTS

1 quantity Rough puff pastry (Recipe page 54)
4 x 60g eggs
¼ cup caster sugar
1 tablespoon corn flour
1½ cups warm milk
1-2 tablespoons melted butter
1 tablespoon caster sugar, extra

METHOD

1. Roll pastry to cover base and sides of

23cm oven proof pie plate, allowing
pastry to overlap edge slightly.

2. Blind bake the pastry base in a

preheated oven 200ºC for 15 minutes
or until light golden.

3. Assemble mixer using wire whisk.

4. Using speed 3, beat the eggs and sugar

until light and fluffy.

5. Blend corn flour into warm milk.

6. Reduce Mixer to speed 1, blend milk

mixture with egg mixture.

7. Place pie plate onto an oven tray and

pour custard into prepared pastry case.
Brush pastry edge with melted butter
and sprinkle edge lightly with
caster sugar.

8. Bake in a preheated 250ºC oven for

10 minutes, reduce heat to 180ºC for
20 minutes or until custard is set.
Serve warm.

48

RECIPES

PROFITEROLES

Makes 20

INGREDIENTS

1 quantity Choux pastry (Recipe page 53)
1 quantity Chocolate praline cream

(Recipe page 52)
1 quantity Creamy chocolate glaze

(Recipe page 51)

METHOD

1. Split choux pastry puffs almost in half,

remove any soft centres.

2. Fill empty puff centres with chocolate

praline cream and press to close.

3. Place puffs onto a wire rack and drizzle

with creamy chocolate glaze.

Allow glaze to set before serving.

TOASTED COCONUT
MARSHMALLOWS

Makes 20-24

INGREDIENTS

2 tablespoons gelatine
½ cup water
2 cups sugar
1 cup water
1 teaspoon vanilla essence
Desiccated coconut, lightly toasted,

for sprinkling

METHOD

1. Combine gelatine and ½ cup water in a

heat proof bowl, and allow to absorb for
10 minutes.

2. Combine sugar and 1 cup water in a

large saucepan. Stir constantly over a
gentle heat until sugar dissolves.

3. Dissolve gelatine mixture over a bowl

of hot water.

4. Pour gelatine mixture into sugar

mixture and bring to the boil, allow
to boil for 15 minutes. Cool until luke
warm.

5. Assemble Mixer using wire whisk.

6. Pour luke warm mixture and vanilla

essence into mixing bowl. Using speed
6 beat until very thick and white.

7. Line two 20cm x 30cm lamington pans

with wet baking paper. Pour mixture
evenly into pans. Chill until set.

8. Turn marshmallow out onto coconut

dusted bench. Use a wet knife to cut
into squares. Roll marshmallow squares
in extra coconut. Keep chilled.

The desiccated coconut can be used
untoasted if desired.

49

RECIPES

APRICOT CREAM MERINGUES

INGREDIENTS

4 egg whites
1 cup caster sugar
Apricot conserve, optional
Whipped cream, optional

METHOD

1. Assemble mixer using wire whisk.

2. Beat egg whites until just stiff, add half

the sugar and beat well. Repeat with
remaining sugar.

3. Pipe or spoon small amounts of

meringue mixture onto a lightly greased
baking tray. Allow 3cm space between.

4. Bake at 120ºC for 1 to 1½ hours or until

the meringues are dry. Do not brown.
Remove from trays and cool. Store in an
airtight container.

5. Just before serving, spread a small

amount of apricot conserve and
whipped cream onto flat side of one
meringue, then attach the flat side of
another meringue.

Larger meringues can be made by piping or
spooning larger amounts of mixture onto the
baking trays and extending the baking time
if required.

VIENNA CREAM FROSTING

INGREDIENTS

125g butter, chopped
1½ cups icing sugar
2-3 tablespoons milk

METHOD

1. Assemble the mixer using wire whisk.

2. Using speed 3, beat the butter until it

lightens in colour.

3. Gradually add half the icing sugar, then

the milk and remaining icing sugar,
beat until light and fluffy.

CREAM CHEESE FROSTING

INGREDIENTS

250g cream cheese
50g butter, chopped
1 teaspoon vanilla essence

or 1 tablespoon lemon juice
½ cup icing sugar, sifted

METHOD

1. Assemble the mixer using the

wire whisk.

2. Using speed 3, beat the cream cheese

and butter until light and creamy.

3. Add the vanilla essence, then gradually

add the icing sugar and beat until light
and fluffy.

50

RECIPES

WHITE VANILLA ICING

INGREDIENTS

2 cups icing sugar, sifted
1 teaspoon butter, softened
2 tablespoons water
½ teaspoon vanilla essence

METHOD

1. Assemble mixer using scraper beater.

2. Using Speed 1, combine all ingredients.

Add a little extra water to mix to a
spreadable consistency.

VARIATIONS:

CHOCOLATE ICING

Sift 1 tablespoon cocoa with the icing sugar.

COFFEE ICING

Heat the 2 tablespoons water and stir in 2
teaspoons instant coffee until dissolved.

COLOURED VANILLA ICING

For lightly coloured icing add 1–2 drops of
desired food colouring to the White Vanilla
Icing mixture. For brighter colours, add
extra drops until desired colour is achieved.

Examples:

Pink Icing — 1–2 drops cochineal
Purple/Mauve Icing — 1–2 drops red

and blue food colouring
Orange Icing — 1–2 drops yellow and

red food colouring

SOFT CHOCOLATE ICING

INGREDIENTS

2 tablespoons cocoa
½ cup boiling water
40g butter, melted
½ teaspoon vanilla essence
2½ cups icing sugar, sifted

METHOD

1. Dissolve cocoa in the boiling water, stir

in melted butter and vanilla essence.

2. Gradually add sifted icing sugar

and stir until mixture is smooth
and well combined.

CREAMY CHOCOLATE GLAZE

INGREDIENTS

200g dark chocolate, chopped
¾ cup thickened cream

METHOD

1. Combine chocolate and cream in a small

heat proof bowl, suspended over a small
saucepan of simmering water, and stir
until smooth.

2. Spread cake, top and sides, with a

thin layer of glaze, then quickly pour
remaining glaze evenly over top
of cake. Allow glaze to set at room
temperature before serving.

LEMON ICING

Substitute water and vanilla essence with
1 teaspoon finely grated lemon rind and
2 tablespoons lemon juice. Add 1-2 drops
yellow food colouring if desired.

51

RECIPES

GLACÉ ICING

INGREDIENTS

1½ cups icing sugar
2 teaspoons butter, softened
2-3 tablespoons milk

METHOD

1. Place icing sugar in a small heat proof

bowl, stir in butter and enough milk to
make a firm paste. Suspend the bowl
over a small saucepan of simmering
water, and stir until icing is smooth, do
not overheat.

CHOCOLATE PRALINE CREAM

INGREDIENTS

600ml thickened cream
2 x 35g chocolate peanut confectionary bars

METHOD

1. Assemble mixer with wire whisk.

2. Using speed 5, beat cream until light

and fluffy

3. Place the confectionary bars in a plastic

bag and crush with a rolling pin.

4. Using speed 3, gradually add the

crushed mixture to the whipped cream.

RICH SHORTCRUST PASTRY

INGREDIENTS

180g butter, chopped
2¼ cups plain flour
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons lemon juice
1 egg yolk, lightly beaten
Extra flour, for kneading

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, beat butter until soft.

3. Reduce to speed 1, add flour, baking

powder and salt, gradually add lemon
juice and egg yolk to form a slightly
crumbled dough.

4. Turn dough onto lightly flour dusted

board and knead lightly to form a
smooth ball. Wrap dough in plastic
wrap and refrigerate for 20 minutes
before using.

52

RECIPES

CHOUX PASTRY

INGREDIENTS

60g butter, chopped
¼ teaspoon salt
1½ cups water
1 cup (150g) plain flour
3 x 60g eggs, lightly beaten

METHOD

1. In a medium saucepan, melt butter, stir

in salt and water and bring to the boil.

2. Stir in flour all at once, stirring

continuously until dough forms and
leaves the side of the saucepan.

3. Remove from heat and place dough in

a large bowl. Spread the dough around
the sides of the bowl to cool slightly.

4. Assemble mixer using the scraper

beater.

5. Place the cooled dough into the mixing

bowl.

6. Using speed 3, gradually add eggs,

mixing until mixture is shiny and
glossy.

7. Lightly grease oven trays and lightly

sprinkle with water.

8. Place teaspoons of the mixture onto

the trays, allow 3cm spaces between
for spreading.

9. Bake in a preheated 250ºC oven for 15

minutes then reduce heat to 180ºC and
cook until puffs are dry and crispy.

SWEET SHORTCRUST PASTRY

INGREDIENTS

125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg, separated
¼ cup custard powder
¼ cup corn flour
¾ cup (110g) plain flour
¾ cup (110g) self raising flour
2 tablespoons lemon juice
1 tablespoon iced water
Extra flour, for kneading

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, beat butter and sugar

until light and fluffy, add egg and beat
until well combined.

3. Using speed 1, add custard powder and

flours and gradually add lemon juice
and water until a soft dough is formed.

4. Turn dough onto lightly floured board

and knead lightly to form a smooth
ball. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.

53

RECIPES

ROUGH PUFF PASTRY

INGREDIENTS

100g butter, cut into 4 equal portions
1 egg yolk
½ teaspoon baking powder
1 cup (150g) plain flour
1 tablespoon lemon juice
2 tablespoons water
Extra flour, for kneading

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, beat ¼ of the butter with

egg yolk until light and fluffy.

3. Using speed 1, add baking powder and

flour and beat until well combined.
Gradually add lemon juice and water
until a soft dough is formed.

4. Turn dough onto lightly floured board

and knead lightly to form a smooth ball.

5. Roll out dough to form a small

rectangle, spread with ¼ of the butter
and dust with flour. Fold the dough
three times lengthwise then refrigerate
until firm.

6. Repeat steps 8 and 9 twice with dough

and remaining butter.

7. Repeat steps 8 and 9 with dough only.

8. Wrap dough in plastic wrap and

refrigerate for 20 minutes before using.

WHOLEMEAL PASTRY

INGREDIENTS

1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
150g butter, chopped
1 egg yolk
1 tablespoon lemon juice
1 tablespoon water

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 1, stir flours, add butter

and egg yolk, mix to combine.
Gradually add lemon juice and water
until a soft dough is formed.

3. Turn dough onto lightly floured board

and knead lightly to form a smooth
ball. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.

54

RECIPES

CARROT AND BRAN
FLAKE MUFFINS

Makes 12

INGREDIENTS

1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
1 teaspoon baking powder
½ cup bran flakes
½ cup raw sugar
½ cup golden syrup
100g butter, chopped
1 cup natural yoghurt
¼ cup milk
1 teaspoon bicarbonate of soda
¾ cup finely grated carrot

METHOD

1. Assemble mixer using scraper beater.

2. Sift flours and baking powder together.

3. Using speed 1, stir bran flakes and raw

sugar into sifted ingredients.

4. Combine syrup and butter in a small

saucepan over medium heat. When
melted remove from heat and stir in
yoghurt, milk and soda.

5. Using speed 1, fold warmed mixture into

dry ingredients until just combined. Fold
in carrot. Do not over mix.

6. Lightly grease and line deep

muffin pans. Fill muffin pans ¾
full with mixture.

7. Bake in a preheated 180ºC oven

for 15–20 minutes or until cooked
when tested.

CRUNCHY TOP TEACAKE

INGREDIENTS

1 cup chopped prunes
¼ cup chopped figs
2 tablespoons golden syrup
¼ cup brown sugar
1 teaspoon bicarbonate of soda
1 cup warmed orange juice
2 cups (300g) wholemeal plain flour, sifted

CRUNCHY TOPPING:

¼ cup brown sugar
¼ cup (110g) wholemeal plain flour

¼ desiccated coconut
¼ cup chopped nuts
50g butter, softened

METHOD

1. Assemble mixer using scraper beater.

2. Place fruit, syrup, sugar and soda into

mixing bowl. Pour in orange juice.

3. Using speed 1, beat in wholemeal flour

until well combined. Do not over mix.

4. Pour mixture into a lightly greased and

base lined 22cm loaf pan.

5. Combine topping ingredients and

sprinkle evenly over cake mixture.

6. Bake in a preheated 180ºC oven for

45-50 minutes or until cooked when
tested. Allow cake to remain in pan for
5 minutes before turning out onto wire
rack to cool.

55

RECIPES

WHOLEMEAL DATE SCONES

Makes 12

INGREDIENTS

100g butter, chopped
2 tablespoons honey
1½ cups (225g) wholemeal self raising flour
1½ cups (225g) self raising flour
½ teaspoon mixed spice
1 teaspoon cinnamon
¾–1 cup milk
1 cup chopped dates
Extra flour, for kneading
Extra milk, for glazing

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, beat butter and honey

until light and fluffy.

3. Sift flours and spices together.

4. Using speed 1, add sifted ingredients

and sufficient milk alternately until a
soft dough forms. Fold in fruit. Do not
over mix.

5. Turn dough out onto a lightly floured

board and knead lightly.

6. Roll or press scone dough out to desired

thickness, cut into shapes with a scone
cutter or knife. Place scone shapes
close together on a lightly greased and
flour dusted baking tray or lamington
pan. Cut a small cross on top of scone
shapes and brush with a little milk.

7. Bake in a preheated 220ºC oven for

10–15 minutes or until cooked and
golden brown.

8. Remove from tray or pan and cool

slightly on a wire rack. Serve warm.

Dates can be substituted with other dried
fruits such as sultanas, chopped raisins,
apricots, figs, etc. if desired.

WHOLEMEAL BREAD AND ROLLS

Makes 16-24

INGREDIENTS

4 cups (600g) wholemeal plain flour
3 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons olive oil

2

1

⁄3 cups (400ml) water
Extra bread flour, for kneading
Egg glaze (Recipe Page 38), optional
Seeds (poppy, sesame, linseeds), optional

METHOD

1. Assemble mixer using dough hook.

2. Place flour, milk powder, salt, sugar, bread

improver and yeast into mixing bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.

4. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable.

NOTE

The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.

5. Place the dough ball into a large bowl,

loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.

6. Remove the risen dough from the

bowl and knead again on a lightly
floured surface.

56

RECIPES

7. For bread: shape dough into a roll shape

to fit a large lightly greased bread tin
or divide into two to fit two smaller
bread tins.

For bread rolls: divide dough evenly
into 16-24 pieces, knead into balls
and place close together on a lightly
greased baking tray.

8. Cover loosely with lightly greased

plastic wrap and leave to stand in a
warm area for 30-40 minutes or until
well risen. Remove plastic wrap.

9. Brush top of dough with Egg glaze and

sprinkle with seeds if required.

10. For bread: bake in a preheated oven

at 200ºC for 40-50 minutes or until
cooked and golden brown.

For bread rolls: bake in a preheated
oven at 180ºC for 15-20 minutes or
until cooked and golden brown.

11. Remove from pan or trays and cool on

wire rack.

FETA AND ROASTED
MEDITERRANEAN
VEGETABLE QUICHE

Serves 20-24

INGREDIENTS

1 small red capsicum, sliced
1 small yellow capsicum, sliced
1 small eggplant, cubed
2 zucchini, sliced
2 tablespoons olive oil
1 quantity wholemeal pastry (Recipe Page 54)
3 x 60g eggs
½ cup milk
Freshly ground black pepper and salt, if desired
1 cup feta cheese, cubed

METHOD

1. Place vegetables into a baking dish lined

with baking paper, drizzle with olive oil.
Toss to coat.

2. Bake in a preheated 200ºC oven for 30

minutes or until tender.

3. Roll pastry to cover base and sides of

23cm oven proof pie plate.

4. Blind bake the pastry base in a preheated

oven 200ºC for 15 minutes or until light
golden. Remove and cool slightly.

5. Assemble the mixer using the wire whisk.

6. Using speed 1, beat the eggs and milk

to combine.

7. Place pie plate onto an oven tray.

Layer roasted vegetables and feta
cheese into prepared pastry case.
Pour egg mixture over.

8. Bake in a preheated oven 250ºC oven for

10 minutes, reduce heat to 180ºC for 20
minutes or until filling is set. Serve hot.

57

RECIPES

WHOLESOME FRUIT MEDLEY SLICE

Makes 20-24

INGREDIENTS

200g butter, softened
½ cup caster sugar
1½ cups (225g) wholemeal self-raising flour
½ cup (75g) plain flour

FILLING

200g dried Fruit Medley, finely chopped
1 tablespoon honey
¾ cup water

METHOD

1. Assemble mixer using scraper beater.

2. Using Speed 4, beat butter and sugar

until light and creamy.

3. Sift flours together and, using Speed 1,

gradually add to the creamed mixture
to form a soft dough.

4. Press two-thirds of the mixture,

evenly and firmly, into a 20cm x 30cm
lamington pan lined with baking paper.
Cover and refrigerate.

5. Combine fruit medley, honey and water

in a small saucepan. Stir over medium
heat until mixture boils. Reduce heat
and simmer for 5 minutes or until liquid
has evaporated. Remove from saucepan
and cool.

6. Spread cooled fruit mixture over chilled

pastry base. Crumble remaining pastry
mixture and sprinkle over fruit filling.

7. Bake in a preheated 180ºC oven for 20-25

minutes or until cooked and light golden.

TROPICAL PAVLOVA

Makes 4-6

INGREDIENTS

4 egg whites
4 tablespoons cold water
1¼ cups caster sugar
1¼ teaspoons vinegar
1¼ teaspoons vanilla essence
1 tablespoon corn flour
Whipped cream, for serving
Fresh tropical fruit (passionfruit, kiwifruit,

pineapple), for serving

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 6, beat egg whites until

stiff peaks form. Continue beating, add
water then gradually add sugar.

3. Reduce to speed 2, add vinegar, vanilla

and corn flour. Mix to combine.

4. Draw a 25cm circle onto baking paper

and place onto baking tray.

5. Spread the pavlova mixture to within

2cm of the edge of the circle, keeping the
shape round and even. Smooth the top.

6. Bake in preheated 150ºC oven for 45-50

minutes, turn the oven off and allow the
pavlova to cool in the oven.

7. When cool, carefully slide the

pavlova from the baking paper
onto a serving plate.

Decorate with whipped cream and fresh
tropical fruit.

58

RECIPES

PUMPKIN SCONES

Makes 12

INGREDIENTS

100g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
2 cups (300g) self-raising flour
Pinch of salt
1 teaspoon ground cinnamon
1 cup cooked, mashed pumpkin, well drained
¼ cup milk

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, beat butter until soft,

add sugar and egg, cream until light
and fluffy.

3. Sift flour, salt and cinnamon together.

4. Reduce mixer to speed 1, add pumpkin

and milk alternately with sifted
ingredients into the creamed mixture
until just combined. Do not over mix.

5. Turn scone dough out onto a lightly

floured board and knead lightly.

6. Roll or press scone dough out, cut into

desired shapes with a scone cutter.
Place scone shapes close together on a
lightly greased and flour dusted baking
tray or lamington pan. Brush tops with
a little milk.

7. Bake in a preheated 220ºC oven for

10-15 minutes or until cooked and
golden brown.

8. Remove from tray or pan and cool

slightly on a wire rack. Serve warm.

ANZAC BISCUITS

Makes 20

INGREDIENTS

½ cup plain flour
¼ cup brown sugar
¾ cup desiccated coconut
¾ cup rolled oats
50g butter, chopped
1 tablespoon golden syrup
½ teaspoon bicarbonate of soda
2 tablespoons boiling water

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 1, combine flour, sugar,

coconut and rolled oats.

3. Melt butter and golden syrup in a small

saucepan over gentle heat.

4. Dissolve soda in boiling water and add

to the butter mixture.

5. Using speed 1, stir butter mixture into

the dry ingredients until just combined.

6. Place tablespoonfuls of mixture onto

lightly greased baking trays. Allow 3cm
for spreading.

7. Bake in a preheated 180ºC oven for 15-

20 minutes or until golden brown.

8. Cool on a wire rack.

59

RECIPES

BANANA CAKE

INGREDIENTS

1 cup sugar
2 x 60g eggs
1 cup mashed ripe banana
150g butter, melted
2 cups (300g) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 tablespoons milk
1 quantity Cream cheese frosting

(Recipe Page 50)

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 1, combine sugar, eggs and

mashed banana. Stir in melted butter.

3. Sift flour and baking powder together.

Dissolve soda in milk.

4. Using speed 2-3, add sifted ingredients

and milk alternately to banana mixture.
Mix until well combined.

5. Pour mixture into a lightly greased and

base lined 20cm round cake pan.

6. Bake in a preheated 180ºC oven for 50-

55 minutes or until cooked when tested.

7. Allow to stand 5 minutes in pan before

turning out onto a wire rack to cool.

8. When cold, ice with cream cheese

frosting if desired.

HONEY SWISS ROLL

INGREDIENTS

3 x 60g eggs
½ cup caster sugar
¼ cup arrowroot
1 tablespoon flour
1 teaspoon ground ginger
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1 tablespoon honey, warmed
Extra caster sugar, for sprinkling

FILLING:

100g butter, chopped
2 tablespoons honey
Pinch of ground ginger
1 tablespoon milk

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 5, beat eggs until thick

and creamy. Gradually add sugar and
continue beating until mixture thickens.

3. Sift arrowroot, flour, ginger, cream of

tartar and soda, repeat sifting three times.

4. Using speed 1, fold dry ingredients into

egg mixture, add honey and mix until
combined. Do not over mix.

5. Pour mixture into a lightly greased and

base lined 25cm x 30cm Swiss roll pan.

6. Bake in a preheated 180ºC oven for 15-

20 minutes or until cooked when tested.

7. Turn cake out onto a clean tea towel lightly

dusted with caster sugar. Quickly remove
baking paper and trim edges of cake.

8. Carefully roll up the cake, from the short

side, in the tea towel. Allow to cool.

9. Reassemble mixer with clean wire whisk.

10. Using speed 5, beat butter until light

and fluffy, gradually add honey, ginger
and milk, continue beating until
mixture is smooth and creamy.

11. Carefully unroll the cake, spread with

filling and reroll.

60

RECIPES

OUTBACK DAMPER

INGREDIENTS

4 cups (600g) bread flour
2 tablespoons milk powder
1 teaspoon salt
1 tablespoon sugar
1½ tablespoons baking powder
2 tablespoons oil
1½ cups (375ml) water
Extra bread flour, for kneading

METHOD

1. Assemble mixer using dough hook

2. Sift flour, milk powder, salt, sugar

and baking powder and place into
mixing bowl.

3. Using speed 1-2, slowly add the oil

then the water to the dry ingredients.
Mix for 1 minute until a dough ball
starts to form.

4. Turn the dough out onto a lightly

floured surface and knead for 1 minute
by hand to a well-rounded form.

5. Place the dough into a lightly greased

and base lined pan and cook in a
preheated oven at 180ºC for 45-50
minutes or until cooked when tested.

6. Remove from pan and cool on wire rack.

LAMINGTONS

Makes 20

INGREDIENTS

1 Never Fail Plain Sponge (Recipe Page 48)
or 200g sponge block
1 quantity Soft Chocolate Icing (Recipe Page 51)
1-2 cups desiccated coconut

METHOD

1. Make or purchase the sponge cake the

day before required.

2. Cut sponge cake into 5cm squares.

3. Carefully dip each square into the

Soft Chocolate Icing and then roll in
coconut to coat.

4. Place lamingtons on wire rack to set.

61

RECIPES

CELEBRATION FRUIT CAKE

INGREDIENTS

750g mixed fruit
100g glace cherries, chopped
¾ cup chopped Brazil nuts
¾ cup Drambuie or whisky
200g butter, chopped
1 cup dark brown sugar
3 x 60g eggs
2 tablespoons orange marmalade
2 cups (300g) plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

1

⁄3 cup Drambuie or whisky

METHOD

1. Combine fruit, nuts and whisky in a

large bowl, cover and allow to stand 8
hours or overnight.

2. Lightly grease a deep 20cm round cake

pan and line base and sides with two
layers of baking paper. Extend side
paper 5cm above edge of pan.

3. Assemble mixer using scraper beater.

4. Using speed 4, beat butter and sugar

until light and fluffy. Add eggs, one at
a time, beating until just combined, stir
in marmalade.

5. Sift flour and spices together.

6. Using speed 1, gradually add dry

ingredients and fruit mixture in two
batches. Mix well.

7. Pour cake mixture into prepared pan

and bake at 150ºC for 3-3½ hours or
until cooked when tested.

8. Brush top of cake with extra whisky,

cover with foil, seal and allow to cool
in pan.

SHORTBREAD STARS

Makes 30

INGREDIENTS

250g butter, softened
1 cup icing sugar, sifted
1¾ cups (270g) plain flour
¼ cup rice flour
¼ cup caster sugar, for sprinkling

METHOD

1. Assemble mixer using scraper beater.

2. Using speed 4, beat butter and sugar

until light and fluffy.

3. Sift flours together and gradually add to

creamed mixture.

4. Turn mixture out onto lightly floured

board and knead lightly to form into a
soft dough.

5. Roll out to 5mm thickness, cut into

shapes using a star shape cutter and
place onto lightly greased baking trays.
Allow 3cm spaces for spreading.

6. Prick stars lightly with a fork and

sprinkle with caster sugar.

7. Bake in a preheated oven 150ºC for 30

minutes or until pale golden.

8. Cool on baking trays.

62

RECIPES

MINI FRUIT MINCE TARTS

Makes 20-24

INGREDIENTS

1 quantity Sweet shortcrust pastry
(Recipe page 53)

1 x 400g jar prepared fruit mincemeat
1 x 60g egg, lightly beaten
Icing sugar, for dusting

METHOD

1. On a lightly floured board, roll out pastry

to 3mm thickness.

2. Cut out 20-24 rounds using a 5cm

cutter and place into small patty pans.
Press in to line pans.

3. Cut out 20-24 rounds using a 4cm

cutter for the pastry tops, reserve.

4. Place a teaspoonful of fruit mincemeat

into each pastry base, brush edges
lightly with beaten egg. Place pastry
tops over filling and press edges lightly
to seal. Glaze tops with remaining
beaten egg.

5. Bake in a preheated oven 180ºC for 10-

15 minutes or until cooked and golden
brown. Serve warm dusted with sifted
icing sugar.

GLACE FRUIT ICE CREAM LOG

Serves 4-6

INGREDIENTS

4 eggs, separated
¼ cup caster sugar
¼ cup caster sugar
1 teaspoon vanilla essence
300ml cream

1

⁄3 cup choc chips

1

⁄3 cup chopped nuts

1

⁄3 cup chopped glace fruits
Extra whipped cream, for serving
Coloured glace cherries, for serving

METHOD

1. Assemble mixer using wire whisk.

2. Using speed 5, beat egg whites until

stiff peaks form. Gradually add ¼
cup sugar beating well until sugar
dissolves. Remove egg whites, set aside.

3. Using speed 5, beat egg yolks, sugar

and vanilla essence until thick and
pale. Gently fold egg mixture into
whipped egg whites, set aside.

4. Using speed 6, beat cream until thick

then fold into egg mixture with choc
chips, nuts and glace fruit.

5. Pour mixture into a 30cm long log pan

lined with lightly greased foil or plastic
wrap. Cover with plastic wrap and
freeze for 2 hours or until firm.

6. Turn frozen log out onto serving dish

by pressing warm cloth against outside
of log pan for a few minutes. Return to
freezer until ready to serve.

Serve decorated with extra whipped cream
and glace fruits.

63

RECIPES

HOT CROSS BUNS

Makes 18

INGREDIENTS

4 cups (600g) bread flour
3 tablespoons milk powder
2 teaspoons salt
3 tablespoons brown sugar
1 tablespoon ground mixed spice
1 tablespoon ground cinnamon
2¼ teaspoons Tandaco yeast
2 tablespoons oil
1½ cups (375ml) water
1¼ cups (190g) sultanas
¼ cup (40g) mixed peel or dried

apricots, chopped
Extra bread flour, for kneading

CROSS BATTER

INGREDIENTS

2 tablespoons water
¼ cup plain flour

METHOD

1. Assemble mixer using dough hook.

2. Place flour, milk powder, salt, sugar,

spices and yeast into mixing bowl.

3. Using speed 1-2, slowly add the oil then

the water to the dry ingredients. Mix for
30 seconds until a dough ball starts
to form.

4. Add sultanas and mixed peel and mix

for another 30 seconds.

5. Turn the dough out onto a lightly

floured surface and knead by hand until
the dough is soft and pliable.

6. Place the dough ball into a large bowl,

loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.

7. Remove the risen dough from the

bowl and knead again on a lightly
floured surface.

8. Divide the dough into 18 pieces and

shape into rounds. Place close together
on a lightly greased baking tray.

9. Cover loosely with lightly greased

plastic wrap and leave to stand in a
warm area for 20 minutes or until
doubled in size.

10. Blend the cross batter ingredients

to make a smooth batter and spoon
into a piping bag fitted with a small
piping nozzle.

11. Remove plastic wrap and pipe a cross

onto each bun.

12. Bake in a preheated oven at 190ºC

for 15-20 minutes or until cooked and
golden brown.

13. Slide buns from baking tray onto a wire

rack and brush with Hot Cross Bun Glaze.
Stand 5-10 minutes before serving.

HOT CROSS BUN GLAZE

INGREDIENTS

½ cup icing sugar, sifted
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
2 tablespoons warm water

METHOD

1. Combine ingredients into a small

mixing bowl and stir until smooth and
thin enough to drizzle or brush over
hot buns.

64

NOTES

65

Breville Customer Service Center

Australian Customers
Mail: PO Box 22

Botany, NSW, 2019
AUSTRALIA

Phone: [phone]
Fax: [phone]
Email:

Customer Service:

[e-mail]

www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Due to continued product improvement, the products illustrated/photographed

in this brochure may vary slightly from the actual product.

Copyright Breville Pty. Ltd. 2010.

New Zealand Customers
Mail: Private Bag 94411

Greenmount, Auckland
NEW ZEALAND

Phone:

0800 273 845

Fax: [phone]
Email:

Customer Service:

[e-mail]

Model BEM410 Issue - A10