Breville BHM100WHT Instruction Handbook

Breville Customer Service Centre

Australian Customers

Mail: PO Box 22

Botany NSW 2019
AUSTRALIA

Phone: [phone]

Fax: [phone]

Customer Service:

Email:

[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

Botany Manukau 2163
Auckland NEW ZEALAND

Phone:

0800 273 845

Fax: [phone]

Customer Service:v

Email:

[e-mail]

Model BHM100 Issue - C13

Handy Mix

Instruction Book

™

BHM100

CONGRATULATIONS

on the purchase of your new

Breville Handy Mix

™

CONTENTS

4 Breville recommends safety first

6 Know your Breville Handy Mix™

8 Operating your

Breville Handy Mix™

11 Care & cleaning your

Breville Handy Mix™

13 Mixing guide for your

Breville Handy Mix™

15 Recipes

3

BREVILLE RECOMMENDS SAFETY FIRST

We at Breville 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

CAREFULLY READ ALL
INSTRUCTIONS BEFORE
OPERATING AND SAVE FOR
FUTURE REFERENCE.

• Carefully read all instructions before

operating the appliance for the first time
and save for future reference.

• Remove and safely discard any

packaging materials and promotional
labels before using the appliance for the
first time.

• To eliminate a choking hazard for young

children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.

• Do not place the appliance on or near

a hot gas or electric burner, or where it
could touch any other source of heat.

• Always make sure the appliance is

completely and properly assembled
before operation. Refer to the assembly
and operation section of this book.

• Ensure the control switch is in the OFF

position and the mixer is switched off at
the power outlet and the power cord is
unplugged before attaching the beaters
or dough hooks.

• Always ensure that the attachments

are securely fitted onto the motor body
before operation. Follow the instructions
provided in this book.

• Avoid contact with moving parts. Keep

hands, hair, clothing, as well as spatulas
and other utensils away from the
attachments during operation to reduce
risk of injury to persons, and/or damage
to the appliance.

• Only use the beaters and dough hooks

supplied with the appliance. The use of
attachments not sold or recommended
by Breville may cause fire, electric shock
or injury.

• Always ensure the appliance is

unplugged from the power outlet
before attempting to attach any of the
accessories.

• Do not remove the appliance from

ingredients during operation. Ensure the
ON/OFF switch is in OFF position and
the motor has completely stopped before
removing.

• Handle the attachments with care. Never

place your fingers inside a mixing bowl
or near attachments during use.

• Always ensure the appliance is turned

off by moving the ON/OFF switch to
the OFF position. Remove the plug
from the power outlet. Ensure the motor,
beaters and/or dough hooks have
completely stopped if the appliance is to
be left unattended, if not in use, before
attempting to move the appliance, before
cleaning, disassembling, assembling and
when storing the appliance.

• Do not operate the appliance

continuously for more than 10 minutes.
Allow the motor to rest between each
use.

• Do not operate this appliance

continuously with heavy loads for longer
than 1 minute at a time as this can cause
overheating. Allow the motor to cool for
at least 1 minute between each use.

4

BREVILLE RECOMMENDS SAFETY FIRST

• If food becomes lodged in or around

the attachments, turn the appliance off
by moving the ON/OFF switch to the
OFF position. Remove the plug from the
power outlet. Ensure the motor, beaters
and/or dough hooks have completely
stopped before pressing the EJECT
button to remove the attachments. Use
a spatula to dislodge the food before
continuing.

• Do not leave the appliance unattended

when in use.

• Strictly follow the care and cleaning

instructions described in this book.

• Do not allow children to use the hand

mixer without supervision.

IMPORTANT SAFEGUARDS
FOR ALL ELECTRICAL
APPLIANCES

• Fully unwind the power cord before use.

• Connect only to 230V or 240V power

outlet.

• Do not let the power cord hang over

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

• To protect against electric shock, do not

immerse the power cord, power plug or
appliance in water or any other liquid or
allow moisture to come in contact with
the part, unless it is recommended in the
cleaning instructions.

• The appliance is not intended for use

by person (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 of 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 the appliance for anything
other than its intended use. Do no 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.

• Always turn the appliance to the OFF

position, switch off at the power outlet
and unplug at the power outlet when the
appliance is not in use.

• Before cleaning, always turn the

appliance to the OFF position, switch off
at the power outlet, unplug at the power
outlet and remove the power cord. If
detachable, from the appliance and allow
all parts to cool.

• Do not place this appliance on or near

a heat source, such as hot plate, oven or
heaters.

SAVE THESE INSTRUCTIONS

5

5

KNOW

your Breville Handy Mix

™

KNOW YOUR BREVILLE HANDY MIX™

A

B

C

D

E

F G

H

I

A. Comfortable Handle
B. Attachment Sockets
C. Flat Beaters
D. Attachment EJECT Button
E. ON/OFF Switch
F. DECREASE SPEED Button

J

G. INCREASED SPEED Button
H. Backlit LCD

Displays the count-up timer &
selected speed.

I. TURBO Button
J. Dough Hooks

7

OPERATING

your Breville Handy Mix

™

OPERATING YOUR BREVILLE HANDY MIX™

BEFORE FIRST USE

Remove and safely discard any packaging
material and promotional stickers before
using the appliance for the fist time. Wash
the beaters and dough hooks in warm
soapy water with a soft cloth. Rinse and dry
thoroughly. Wipe the motor body with a
damp cloth then dry thoroughly.

NOTE

When first using your hand mixer,
you may notice an odor coming from
the motor. This is normal and will
dissipate with time.

USING THE HAND MIXER

1. Ensure the ON/OFF switch is in the

OFF position and the power cord is
unplugged from the power outlet.

2. To insert the flat beaters, insert beater,

one at a time, into the attachment
sockets (flat beaters can go into either
side). Push firmly, turning slightly if
required, until they click into place.
To insert the dough hooks into the
attachment sockets, insert the dough
hook with the collar into the larger hole
of the two attachment sockets of the
hand mixer. Push firmly, turning slightly
if required, until it clicks into place.
Then place second dough hook into the
smaller hole.

3. The attachment shaft with collar should

be inserted into the larger hole, while the
attachment shaft without collar should be
inserted into the smaller hole.

COLLAR

4. Select a mixing bowl large enough to

accommodate the attachments, as a
bowl that is too small will damage the
attachments. Add ingredients to the
mixing bowl as directed in the recipe.

5. Insert the power plug into a power outlet.

6. Place the attachment (beaters or dough

hooks) into the ingredients inside the
mixing bowl. To commence mixing,
move the ON/OFF switch to the ON
position. Push the INCREASE SPEED

button until you have reached the
required speed. If you wish to make
the speed slower at any time, push the
DECREASE SPEED
The LCD screen will display the selected
speed as well as the mixing time that has
elapsed.

NOTE

Always begin mixing on a lower
speed setting to prevent splattering,
increasing to the desired speed for the
mixing task.

LARGER HOLE

button.

9

OPERATING YOUR BREVILLE HANDY MIX™

7. Move the hand mixer in a slight

circular action during mixing to allow
the attachments to efficiently mix
the ingredients. Stop the hand mixer
intermittently and use a plastic spatula
to scrape down the sides of the mixing
bowl, then continue mixing.

NOTE

To stop mixing at any time, move the
ON/OFF switch to the OFF position
or decrease the speed to ‘0’.

NOTE

Always turn the hand mixer OFF if
you need to scrape down the bowl
during use.

NOTE

Avoid allowing the attachments to hit
against the side of the mixing bowl
while the hand mixer is operating
as this will result in damage to the
attachments.

CAUTION

Ensure the hand mixer is switched off
and unplugged from the power outlet
before inserting the attachments.

CAUTION

Avoid contact with attachments
during operation. Keep hands, hair,
clothing, spatulas and other utensils
away from the attachments to prevent
personal injury or damage to the hand
mixer.

8. When mixing is complete, move the

ON/OFF switch to the OFF position then
unplug the power plug from the power
outlet.

9. Remove the attachments by pressing

the EJECT button while grasping the
attachment shafts. The attachments will
be released automatically.

NOTE

DO NOT try to pull the attachments
out of the sockets without pressing
the EJECT button.

TURBO BOOST FUNCTION

Pressing the TURBO button while mixing
provides an extra burst of power (overriding
the speed setting being used). Press the
TURBO button and hold it down for no more
than 30 seconds to avoid overheating. After
the TURBO button has been used, always
turn the hand mixer off and allow it to cool
for a few minutes before using again.

TIMER FUNCTION

Many recipes will tell you to mix or beat
ingredients together for a certain amount of
time. Your hand mixer has a timer function
which allows you to see how long you have
been mixing. Once you begin operating the
hand mixer, the timer will automatically
start counting. Once the hand mixer is
switched off, the timer will automatically
return to 00:00.

10

CARE & CLEANING

your Breville Handy Mix

™

PAGE HEADER.....CARE & CLEANING

CLEANING

1. Before cleaning, ensure the ON/OFF

switch is in the OFF position and the
power plug is unplugged from the power
outlet.

2. Press the EJECT button and remove the

attachments.

3. Use a rubber spatula to remove any

mixture remaining on the attachments.
Wash the beaters or dough hooks
in warm soapy water with a soft
cloth. Rinse and dry thoroughly. The
attachments may also be washed
in the dishwasher. Do not allow the
attachments to soak in water for an
extended period of time as this may
damage the metal finish.

NOTE

Do not use abrasive scouring pads
or cleaners when cleaning the
attachments as these may scratch
the surface.

4. Wipe the motor body with a damp cloth

and dry thoroughly. Polish with a soft
dry cloth.

5. Wipe any excess food particles from the

power cord.

STORAGE

Always unplug the hand mixer from the
power outlet before storage. Wrap the power
cord around the motor body. Stand the
motor body upright on its heel rest. Safely
store the attachments to avoid damage.

CAUTION

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

12

MIXING GUIDE

for your Breville Handy Mix

™

PAge heAder.....

MIXING GUIDE

MEASURING AND WEIGHING
INGREDIENTS

Weighing Scales

For consistent results it is recommended to
use weighing scales if possible as they provide
greater accuracy than measuring cups. Place
a container onto the scale, tare (or zero) the
scales, then spoon or pour ingredients in until
the desired weight is achieved.

Dry Measuring Cups and Spoons

For dry ingredients, use nested plastic or
metal dry measuring cups and spoons.
Do not use tableware cups or spoons. It
is important to spoon or scoop the dry
ingredients loosely into the cup. Do not tap
the cup or pack the ingredients into the cup
unless otherwise directed eg. packed brown
sugar. This extra amount can affect the
critical balance of the recipe. Level the top
of the cup by sweeping the excess with the
back of a knife.

When using measuring spoons for either
liquid or dry ingredients such as yeast,
sugar, salt, dry milk or honey, measurements
should be level, not heaped.

NOTE
1 Australian tablespoon = 20ml
1 Australian teaspoon = 5ml

Liquid Measuring Cups

For liquid ingredients, use transparent
plastic or glass liquid measuring cups with
the measurements marked clearly on the
side. Do not use non-transparent plastic
or metal measuring cups unless they have
measurement markings on the side. Place
the cup on a horizontal flat surface and
view markings at eye level. The level of the
liquid must be aligned to the appropriate
measurement mark. An inaccurate
measurement can affect the critical balance
of the recipe.

NOTE

Do not use tableware, cups or spoons
when measuring ingredients.

NOTE

1 Australian cup = 250ml

A speed indicator is conveniently printed on
the motor body with the suggested mixing
tasks for each speed setting. Use this in
combination with the tables below:

USING THE BEATERS

SPEED
SETTING

1-5 Light

6-10 Beating Custards, icings,

11-16 Creaming Butter and sugar,

MIXING
TASK

Mixing

FOR

Dressings, sauces,
adding ingredients
like nuts, chocolate
chips, dried fruit etc.

packet mixes,
light batters

cream cheese,
heavy batters

USING THE DOUGH HOOKS

SPEED
SETTING

(MAX) Kneading Bread Dough

4-5 Mixing Biscuit dough

6-8 (MAX) Kneading Bread dough

MIXING
TASK

FOR

CAUTION

Do not exceed speed 3 when using the
dough hook attachments.

14

RECIPES

PAge heAder.....

RECIPES

ALMOND SHORTBREAD CRESCENTS

Makes about 30

INGREDIENTS

250g butter, softened
½ cup caster sugar
2 ¼ cups plain flour
1 cup flaked almonds
Pure icing sugar, for dusting

METHOD

1. Preheat oven to 120° no fan (140°C with

fan). Line two baking trays with baking
paper.

2. Combine butter and sugar in a bowl.

Beat on speed 10 for 8-10 minutes or
until very thick and creamy.

3. Reduce to speed 2 and gradually add

flour. Mix until well combined. Stir
through almonds.

4. Shape tablespoon amounts of shortbread

mixture into crescent shapes. Refrigerate
10 minutes.

5. Bake in preheated oven for 30 minutes.

Cool on trays.

Serve dusted with icing sugar.

TIP

When adding the flour, if the mixture
starts to go up the beaters increase
speed.

TRIPLE CHOC COOKIES

Makes approximately 35

INGREDIENTS

180g butter, chopped
150g dark chocolate, chopped
1 ½ cups plain flour
¾ cup cocoa powder
1 ½ cups firmly packed brown sugar
3 x 60g eggs, lightly beaten
200g dark chocolate, chopped

METHOD

1. Pre-heat oven to 180°C no fan (160°C

with fan). Line 2 baking trays with
baking paper.

2. Melt butter and first lot of chocolate in a

small saucepan over a low heat, stirring
constantly until smooth. Allow to cool
slightly, mixture should still be warm.

3. Combine sifted flour, cocoa powder and

sugar into a large bowl. Mix on speed
4-5 adding chocolate mixture and eggs.
Mix until combined scraping sides if
necessary.

4. Stir through chopped chocolate until

combined.

5. Spoon rounded tablespoons of mixture

onto baking trays and press down
slightly. Allow room for spreading.

6. Cook in batches for about 20 minutes or

until firm to touch. Allow to cool on trays
for 1 minute before transferring to a
wire rack. Repeat with remaining cookie
dough.

TIP

If mixture starts to go up beaters
increase speed.

16

PAge heAder.....

RECIPES

GINGERBREAD

Makes 30-40

INGREDIENTS

90g butter
¼ cup firmly packed soft brown sugar
¼ teaspoon salt
150g treacle
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups plain flour
¼ teaspoon bicarbonate of soda

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Line two trays with baking
paper.

2. In a bowl beat the butter, sugar, salt,

treacle and spices together on speed 8
for 2 minutes.

3. Add remaining ingredients and beat

until mixture just forms a thick dough.

4. Place dough onto a floured surface. Roll

out to a 5mm thickness. Using a shaped
cutter approximately 10-12cm in size cut
out shapes and place onto baking trays.

5. Bake in oven for about 13-15 minutes.

Cool for 5 minutes before transferring
to a wire rack. Repeat with remaining
dough.

Decorate with royal icing

RASPBERRY CUPCAKES

Makes: 12

INGREDIENTS

1 ¾ cups self-raising flour
¾ cup caster sugar

2

⁄3 cup milk

2 x 60g eggs, lightly beaten
125g unsalted butter, melted, cooled
½ teaspoon vanilla extract
1 cup fresh or frozen raspberries
Whipped cream, to serve
Icing sugar, to serve

METHOD

1. Preheat oven to 180° no fan (160°C with

fan). Line a 12 cup capacity muffin tray
with patty cases.

2. Combine all ingredients except

raspberries into a bowl. Beat on speed 2
until combined then increase to speed 7
until smooth. Do not over beat. Gently
stir through raspberries.

3. Divide mixture into patty cases. Cook in

preheated oven for about 20 minutes or
until cooked when tested with a wooden
skewer. Turn onto wire racks to cool.

4. Using a fine-pointed knife, cut circles

from the tops of the cakes about 1cm
from the edge and 1.5cm down into
cakes. Spoon with whipped cream and
replace tops; dusted with icing sugar.

TIP

If using frozen raspberries, thaw first
on paper towelling.

17

PAge heAder.....

RECIPES

RICOTTA PANCAKES

Makes 6 to 8

INGREDIENTS

3 x 60g eggs, separated
200g fresh ricotta
½ cup milk
¾ cup self raising flour
1 ½ teaspoons baking powder
2 tablespoons caster sugar
Unsalted butter, for greasing
Fresh berries, to serve
Maple syrup, to serve

METHOD

1. Place egg yolks, ricotta and milk into a

bowl. Beat on speed 7 until combined.
Reduce speed to 2-3 and add sifted flour
and baking powder and mix until just
combined.

2. In a separate small bowl beat egg whites

on speed 10 until soft peaks form; add
sugar and beat until sugar has dissolved.
Fold egg whites through batter until just
combined.

3. Heat a heavy base frying pan or griddle

over a low to moderate heat. Lightly
grease with butter.

4. Spoon about 2 heaped tablespoons of

the mixture into pan and cook until
golden brown on both sides.

Serve with fresh blueberries and maple syrup.

PIKELETS

Makes approx 12

INGREDIENTS

1 x 60g egg
¼ cup sugar
1 cup self-raising flour
¾ cup milk
salted butter for frying

METHOD

1. Combine egg and sugar into a bowl.

Using as a hand mixer beat on speed
9-10 until light and creamy.

2. Add flour and milk and beat until just

combined.

3. Heat a frying pan or skillet on a low/

medium heat; melt a small amount of
butter.

4. Drop spoonfuls of batter in frying pan

and cook on both sides until golden.

Serve with strawberry jam, butter or cream.

TIP

For berry pancakes pour mixture into
pan; top with several fresh berries
before flipping over and cooking other
side.

18

PAge heAder.....

RECIPES

BANANA CAKE WITH LEMON ICING

Serves 10

INGREDIENTS

200g butter, room temperature, chopped
1 ½ cups caster sugar
2 x 60g eggs
1 ½ cups (approx 3 large) very ripe mashed

bananas
1 teaspoon vanilla extract
2 ¼ cups self raising flour
1 teaspoon ground cinnamon
½ cup buttermilk

METHOD

1. Preheat oven to 180°c no fan (160°C

with fan). Grease and line base and sides
of a 23cm cake pan.

2. Combine butter and sugar in a bowl

and beat on speed 10-12, until well
combined. Add eggs, one at a time,
beating well between each addition. Add
bananas and vanilla and mix well.

3. Reduce to speed 2-3, and add sifted

dry ingredients and buttermilk in two
batches; mix until just combined.

4. Spoon mixture into prepared pan and

bake for about 60 minutes or until
cooked when tested with a skewer.

5. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool
completely.

Serve with Lemon Icing

GLAZED CITRUS POPPY SEED CAKE

Serves 16

INGREDIENTS

2

⁄3 cup milk

½ cup poppy seeds
250g butter, softened
1 ½ cups caster sugar
1 tablespoon finely grated orange rind
1 tablespoon finely grated lime rind
1 teaspoon vanilla extract
4 x 60g eggs
2 cups self raising flour

Glaze

2 teaspoons orange rind
½ cup orange juice
½ cup lemon juice
1 cup caster sugar

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line and 22cm cake
pan.

2. Combine milk and poppy seeds in a

small bowl and soak for 10 minutes.

3. In a bowl cream butter, sugar, rind and

vanilla on speed 12 until light and fluffy.

4. Add eggs one at a time, beating well

between each addition.

5. Reduce to speed 3 and add flour and

poppy seed mixture in two batches; mix
until just combined.

6. Spread mixture into prepared pan and

cook in oven for about 1 hour and 20
minutes or until cooked when tested
with a skewer.

7. Meanwhile for the syrup, combine

the rind, juices and sugar in a small
saucepan. Stir over a low heat until the
sugar has dissolved; bring to the boil,
simmer for 2 minutes.

8. Turn cake out on to a cooling tray with a

baking tray underneath. Using a wooden
skewer, poke several holes into the cake
then pour the hot syrup over the
hot cake.

19

PAge heAder.....

RECIPES

CLASSIC SPONGE CAKE WITH JAM
AND CREAM

Serves 8

INGREDIENTS

2

⁄3 cup wheaten cornflour

L cup self raising flour
1 teaspoon cream of tartar
4 x 60g eggs
¾ cup caster sugar
300ml cream
½ cup strawberry jam, lightly warmed
6-8 fresh strawberries, thinly sliced

METHOD

1. Preheat oven to 180°c no fan (160°C

with fan). Grease and line bases of 2 x
22cm cake pans with baking paper.

2. Sift flours and cream of tartar two times

and set aside.

3. Combine eggs and sugar in a bowl. Beat

on speed 14-15 for 10 minutes or until
the mixture is very thick.

4. Sift flour over the egg mixture a third

time. Using a metal spoon carefully fold
flour through egg mixture until just
combined.

5. Divide mixture evenly among cake pans,

bake in oven about 17 minutes.

6. Remove cakes immediately from pans

onto baking trays lined with baking
paper.

7. Once cool, beat cream with electric

mixer on speed 8 until thickened. Top
one sponge with warmed jam, fresh
strawberries and some of the whipped
cream. Top with second sponge.

Serve with remaining cream.

PAVLOVA

Serves 8

INGREDIENTS

4 x 60g egg whites
1 cup caster sugar
300ml cream
Fresh berries, to serve
Fresh passionfruit pulp, to serve

METHOD

1. Preheat oven to 140°C no fan (120°C

with fan). Mark a 20cm circle onto a
sheet of baking paper. Turn paper over
and place onto a greased baking tray.

2. Place egg whites into a very clean bowl.

Beat egg whites on speed 10 until soft
peaks form.

3. Gradually add sugar making sure sugar

is dissolved between each addition. This
can take about 10 minutes.

4. Spoon meringue onto paper within the

circle; use a spatula to shape into a dome
shape.

5. Place in oven and bake for about 1 hour

or until dry then turn oven off and allow
pavlova to cool completely in oven with
door slightly ajar.

6. Once cool, beat cream with electric

mixer on speed 8 until thickened. Top
with berries and passionfruit pulp.

20

PAge heAder.....

RECIPES

CELEBRATION FRUIT CAKE

Serves 20

INGREDIENTS

200g dried figs, roughly chopped
200g dried dates, roughly chopped
150g dried currents
150g raisins
150g sultanas
¾ cup brandy
¼ cup golden syrup
200g butter, softened
1 cup firmly packed soft brown sugar
3 x 60g eggs, lightly beaten
2 cups plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons golden syrup, extra
2 tablespoons brandy, extra

METHOD

1. Combine dried fruit, brandy and golden

syrup in a heavy based saucepan. Cook
on a medium heat, stirring occasionally
until fruit is warmed. Remove from heat
and transfer to a heat proof bowl. Cover
and cool for several hours or overnight.

2. Preheat oven to 160°C no fan (140°C

with fan). Grease and line a 20cm square
cake pan with two layers of baking
paper.

3. Combine butter and sugar in a bowl.

Beat on speed 8 until light and fluffy.
Add eggs, one at a time, beating until
combined. Reduce speed and add sifted
dry ingredients. Stir through fruit
mixture.

4. Spoon cake mix into prepared pan and

smooth top.

5. Bake in oven for 3-3 ½ hours or until

cooked.

NOTE

To test a fruit cake insert and small
metal knife into the cake. Cake should
not have raw mixture on it.

6. Remove cake from oven and cover cake

tightly with foil. Allow cake to cook
upside down in pan. Before serving
warm extra golden syrup and brandy
and brush over cake.

21

PAge heAder.....

RECIPES

CINNAMON SCROLLS

Makes 12

INGREDIENTS

1 ½ teaspoons dried yeast
¼ cup warm milk
¼ cup caster sugar
2 ¼ cups bread flour
½ teaspoon cinnamon
¼ teaspoon salt
3 x 60g eggs, lightly beaten
125g butter, softened and cut into cubes

Cinnamon filling

2 tablespoons soft brown sugar
1 tablespoon caster sugar
1 ½ teaspoons cinnamon
25g butter, softened

METHOD

1. Preheat oven to 200°C no fan (180°C

with fan). Grease a L cup capacity
muffin tray.

2. Combine yeast, milk and sugar in a

small bowl; stir to combine. Allow to sit
in a warm place for 5 minutes or until
frothy.

3. Combine flour, cinnamon, salt, eggs

and yeast mixture into a bowl. Using
the dough hooks mix on speed 1 until
almost combined. Add the butter in
a few cubes in at a time until mixed
through (approx 3-4 min).

5. Meanwhile to make cinnamon sugar,

combine the sugars and cinnamon and
set aside.

6. Once rested, place dough onto a floured

surface and roll out to rectangle shape
approximately 25cm x 45cm. Using
your fingers or a spatula spread the
softened butter over the dough. Sprinkle
the cinnamon mixture over the dough
leaving 1 tablespoon for the tops.

7. Starting from the long side, roll the

dough up to form a log.

8. Trim ends of roll then cut into 12 equal

size portions. Place each scroll, cut side
up, into the greased muffin pan. Sprinkle
with remaining cinnamon sugar.

9. Bake in oven for 20 minutes. Serve hot.

TIP

If the dough is sticking as you are
trying to roll it use a spatula or flat
knife to lift it off bench. The dough
should be very soft.

TIP

If some of the butter does not combine
then stop the mixer and scrape butter
onto dough then mix a little more.

4. Turn dough out onto a floured surface

and lightly knead until combined. Place
in a floured bowl; cover with plastic
wrap and allow to rest in a warm place
for about 45 minutes or until doubled
in size.

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RECIPES

CHOCOLATE CAKE

Serves 8

INGREDIENTS

200g good quality dark chocolate
200g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 ½ cups self-raising flour
¼ cup cocoa powder
1 ¼ cups buttermilk

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line base and sides
of a 22cm cake pan with baking paper.

2. Melt chocolate in a heatproof bowl over

hot water. Set aside.

3. Combine butter, sugar and vanilla in a

bowl. Beat on speed 7-8 until light and
fluffy. Add eggs one and at time, beat
until combined. Add melted chocolate
and mix until combined.

4. Reduce speed to 2-3 and add sifted

dry ingredients and buttermilk in two
batches. Spoon mixture into prepared
pan and bake for about 1 hour and 10
minutes or until cooked when tested
with a wooden skewer.

5. Allow cakes to cool in pan for 5 minutes

before transferring to a wire rack to
cool completely.

Serve cake with chocolate ganache

ROYAL ICING

Makes about 2 cups

INGREDIENTS

2 egg whites
pinch cream of tartar
2 ¼ cups pure icing sugar, sifted

METHOD

1. Combine egg whites and cream of tartar

in a bowl. Beat on speed 8 until lightly
beaten.

2. Reduce speed to 4-6 and add icing sugar

a heaped spoonful at a time until well
combined.

3. Place icing into a piping bag and pipe.

Icing will harden on standing.

LEMON ICING

For 1 x 23cm cake

INGREDIENTS

3 cups icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted

METHOD

1. Place icing sugar mixture and lemon

rind into a bowl. While on speed 4-5
speed pour in lemon juice and butter.
Mix until combined.

2. Spread on cooled cake.

23

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RECIPES

BUTTER CREAM ICING

For 1 x 23cm cake

INGREDIENTS

125g butter, softened
1 ½ cups icing sugar mixture, sifted
1-2 tablespoons milk

Recipes Cont.

METHOD

1. Place butter into a bowl. Beat on speed

8-10 until pale and creamy.

2. Reduce speed and gradually add icing

sugar until combined. Adjust thickness
of icing with milk.

TIP

If adding food colourings you may not
need to add any milk at all.

CREAM CHEESE FROSTING

For 1 x 23cm cake

INGREDIENTS

30g butter, softened
125g cream cheese, softened
½ teaspoon vanilla extract
1 ½ cups icing sugar, sifted

CHOCOLATE GANACHE

For 1 x 22cm cake

INGREDIENTS

200g good quality dark chocolate, chopped

2

⁄3 cup cream

METHOD

1. Stir ingredients in small saucepan over a

low heat until smooth. Cool to spreading
consistency.

2. Spread on cooled cake.

METHOD

1. Place butter, cheese and vanilla into a

bowl. Beat on speed 7-8 for about 1-2
minutes or until well combined.

2. Reduce speed to 3 and add sugar; once

added increase speed again until mixed
well.

3. Spread on cooled cake.

24

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RECIPES

QUINOA, LINSEED AND CHIA
BREAD

Makes 1 loaf

INGREDIENTS

1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1 ½ cups water
1 ½ teaspoons salt
3 L cups bakers flour
2 teaspoons white sugar
2 teaspoons instant dried yeast
White and brown quinoa extra for crust

METHOD

1. Combine chia, linseed and quinoa in a

small bowl. Add ½ cup of the water and
mix well; set aside for 20 minutes.

2. In a bowl combine salt, flour, sugar,

yeast, remaining 1 cup water and
soaked seeds. Mix on speed 1 for about
5 minutes. If necessary turn beaters off
and scrape sides to lift any flour.

3. Place dough ball into a lightly oiled

bowl, cover and rest in a warm drought
free place for 30 minutes or until dough
has doubled in size. Turn dough out on a
floured surface and knock back (punch)
the dough to remove excess air, lightly
knead.

4. Preheat oven to 200°C no fan (180°C

with fan).

5. Once doubled in size, turn again onto a

lightly floured surface and lightly knead
just enough to bring dough together.
Using your hands gently push the
dough to make a rough rectangle, about
30cmx20cm. Bring one long edge of
the dough into the centre then bring the
other long edge in. Pinch seam together
to seal. Brush with a little water and
sprinkle generously with extra quinoa.
Flip dough over so the seam is down and
repeat with water and quinoa. Carefully
lift onto a baking tray and cut three
shallow slits in top; cover with a clean
tea towel and stand in a warm place for
20 minutes.

6. Bake in oven for 30-35 minutes or until

golden brown and hollow when tapped
on top. Transfer to a wire rack to cool.

25

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RECIPES

TURKISH GOZLEME WITH LAMB

Serves 6

INGREDIENTS

1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
500g lamb mince
2 teaspoons cumin powder
1 teaspoon sweet paprika
¾ cup tomato passata
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
3 cups shredded silverbeet
olive oil cooking spray
lemon wedges, to serve

Dough

3 ½ cups bakers flour
2 teaspoons salt
2 tablespoons olive oil
¼ cup natural yogurt
375ml lukewarm water

METHOD

1. Turn mixture out onto a lightly floured

surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto a
tray lined with a baking paper; cover and
rest for 20 minutes.

2. Heat oil in a large frying pan over

medium heat. Add the onions and garlic
and cook until softened. Add lamb
mince and cook, stirring, until browned;
add spices and passata. Cook for 10-15
minutes or until mixture is thick. Allow
to cool.

3. Combine cheeses and spinach; set aside.

4. Preheat a large non-stick frying pan or

flat plate on a BBQ on a medium heat.
On a large piece of baking paper; roll
one piece of dough to a 3mm thick
rectangle.

5. Place one sixth of the spinach mixture

onto one half of the dough. Top with one
sixth of the meat mixture. Lift dough
over filling to enclose and pinch to seal
the edges. Repeat with remaining dough
and filling and place onto separate
sheets of baking paper.

6. Cooking one at a time. Spray the top

with cooking spray oil and flip up side
down onto another sheet of baking
paper. Place gozleme and baking paper
onto cooking surface and cook for 3-4
minutes or until golden. Spray top with
oil and carefully flip over to cook other
side.

7. Cut into wedges and serve with lemon

wedges.

TIP

Mixture is quite sticky so don’t be
tempted to add more flour.

TO MAKE DOUGH

1. Combine flour and salt in a bowl. Using

the dough hooks, beat on speed 1

2. Add oil, yogurt and water.

3. Mix for 6 minutes.

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RECIPES

PIDE WITH SPINACH AND FETA

Makes 2 loaves

INGREDIENTS

1 tablespoon instant dried yeast
1 ½ cups lukewarm water
½ teaspoon sugar
3 cups bakers flour
1 teaspoon salt
¼ cup olive oil
1 x 60g egg, beaten
1 tablespoon milk
Nigella or sesame seeds
Lemon wedges, to serve

Filling

1 bunch English spinach
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
160g goats feta, crumbled

METHOD

1. Combine yeast, water and sugar in

a bowl and stir until yeast is mixed
through. Set aside in a warm place for 15
minutes or until the mixture becomes
frothy.

2. Place flour, salt, olive oil and yeast

mixture into a bowl; using the dough
hooks knead for 8 minutes on speed 1.

4. Meanwhile, trim spinach and roughly

chop. Wash spinach and leaving the
leaves wet, heat in a frying pan until just
wilted. Drain spinach and cool. Once
cool squeeze out excess liquid.

5. Heat oil in a frying pan over a low/

medium heat. Cook onions and garlic
until softened. Allow to cool slightly.

6. Preheat oven to 250°C no fan

(230°C with fan).

7. Once doubled in size, turn again onto a

lightly floured surface and lightly knead
just enough to bring dough together. Cut
dough in half. Using your hands gently
stretch the dough to make a rough
rectangle, about 35cmx20cm. Place onto
a sheet of baking paper.

8. Combine onion mixture, spinach and

feta and season with pepper. Place half
of the filling over the dough lengthways.
Pull the sides of the dough over the
filling and pinch the sides to seal,
leaving a little opening in the middle.
Brush with combined egg and milk and
sprinkle with nigella or sesame seeds.
Repeat with remaining dough and filling.

9. Place a baking tray in the oven for 5

minutes to heat. Transfer pide with
baking paper onto the hot tray and bake
for 10-15 minutes or until golden. Repeat
with second pide.

TIP

Mixture is quite sticky so don’t be
tempted to add more flour.

3. Turn mixture out onto a lightly floured

surface and lightly knead to a ball. Place
dough into lightly oiled bowl; cover and
rest in a warm place for 30 minutes or
until doubled in size.

Serve warm with lemon wedges.

TIP

Unless you have a large oven we
recommend baking one at a time.

27

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RECIPES

BASIC PIZZA DOUGH

Makes enough for four 30cm thin crust
pizzas or two 30cm thicker crust pizza

INGREDIENTS

3 cups bakers flour
3 teaspoons instant dried yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup lukewarm water

METHOD

1. Combine flour, yeast, sugar, salt, olive oil

and water in a medium size bowl. Using
the dough hooks, beat on speed 1 and
mix for 5-7 minutes or until dough is
smooth.

2. Turn mixture out onto a lightly floured

surface and lightly knead to combine

3. Place dough ball into a lightly oiled

bowl, cover and rest in a warm drought
free place for 30 minutes or until dough
has doubled in size. Turn dough out on a
floured surface and knock back (punch)
the dough to remove excess air, lightly
knead.

4. For thin crust, divide dough into 4 x

170g dough balls and set aside until
required.

5. For thicker crust, divide dough into 2

even dough balls and set aside until
required

MARGHERITA PIZZA

Makes 1 pizza

INGREDIENTS

170g pizza dough for thin crust (or one half of the
dough for thicker crust)

¼ cup pizza sauce
½ cup shredded mozzarella cheese, shredded
6 cherry tomatoes, quartered
L cup basil leaves, torn. Plus extra for garnish
4 Bononcini balls, halved
Salt & pepper
Fresh basil leaves to serve

METHOD

1. Preheat oven to 200°C no fan

(180°C with fan).

2. Roll out dough ball on a lightly floured

surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.

3. Spread tomato sauce over pizza base;

sprinkle evenly with mozzarella cheese,
cherry tomatoes and basil.

4. Season with salt and pepper.

5. Bake for 10-15 minutes or until base is

cooked and crisp and topping is golden
and melted.

Serve topped with torn slices of basil leaves.

28

RECIPES

HAM & MUSHROOM PIZZA

Makes 1 pizza

INGREDIENTS

170g pizza dough for thin crust (or one half of the
dough for thicker crust)

L cup pizza sauce
¼ cup shredded mozzarella cheese
¼ cup Gruyere cheese
50g ham, chopped
70g mushrooms, sliced
Salt & pepper
Drizzle of balsamic vinegar to serve

METHOD

1. Preheat oven to 200°C no fan

(180°C with fan).

2. Roll out dough ball on a lightly floured

surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.

3. Spread tomato sauce over pizza base;

sprinkle evenly with mozzarella and
Gruyere cheese, capsicum, ham and
mushrooms.

4. Season with salt and pepper.

5. Bake for 10-15 minutes or until base is

cooked and crisp and topping is golden
and melted.

Serve with a drizzle of balsamic vinegar.

ASPARAGUS & GOATS CHEESE
PIZZA WITH TOASTED WALNUTS

Makes 1 pizza

INGREDIENTS

170g pizza dough for thin crust (or one half of the
dough for thicker crust)

1 tablespoon extra virgin olive oil
1 tablespoon goat’s curd
L cup mozzarella cheese, shredded
6-7 asparagus spears, blanched, sliced

lengthways
1 tablespoon grated parmesan
Salt & pepper
2 tablespoons coarsely chopped toasted walnuts
30g baby spinach leaves

METHOD

1. Preheat oven to 200°C no fan

(180°C with fan).

2. Roll out dough ball on a lightly floured

surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.

3. Brush pizza base with olive oil and

spread a thin layer of goat’s curd evenly
over.

4. Sprinkle with mozzarella, garlic, parsley

and asparagus and top with grated
parmesan.

5. Bake for 10-15 minutes or until base is

cooked and crisp and topping is golden
and melted.

Season with salt and pepper and top with
walnuts and baby spinach leaves

29

NOTES

30

NOTES

31