Dualit Hand mixer User Manual

DUALIT HAND MIXER

COOKBOOK

‘‘BBeesstt pplluuggggeedd iinn pprroodduucctt’’

CONTENTS

3

TTHHEE SSEECCRREETTSS OOFF SSUUCCCCEESSSS....................................

DAILY USES FOR YOUR MIXER
WHISKING AND BEATING
WHIPPING CREAM
THE CREAMING PROCESS

SSAAVVOOUURRYY..........................................................................................

CAULIFLOWER CHEESE SOUFFLE
LITTLE ROLLS & BURGER BUNS
CREAMED MASHED POTATOES

44

ttoo 77

88 ttoo 1100

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

LIME BUTTER

MAYONNAISE

BRANDY LOVERS BUTTER & CREAM

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

CREAM FOR CAKES

CHOCOLATE CAKE & ICING

FRENCH APPLE CAKE

PERFECT MERINGUES

SWEET PASTRY

1100 ttoo 1122

1122 ttoo 1166

•• FFrriigghhtteenneedd ooff mmaakkiinngg ssaauucceess

, or
using packet mixes, because they
go lumpy? Simply immerse the
beaters in the sauce, still in the
pan, and run on a low speed.

•

PPlluunnggee tthhee bbeeaatteerrss iinnttoo mmaasshheedd
ppoottaattoo

to fluff it up (for dinner

party standard, see page 10)

•

MMaakkee ssaavvoouurryy hhoott ssoouuffffllééss

a
frequent item on your menu – so
impressive, but really easy with
your Dualit hand mixer (see
Soufflé recipe, page 8)

•

PPrroodduuccee qquuiicckk aanndd hheeaalltthhyy mmoouussssee
ddeesssseerrttss..

Whisk some egg whites
to a stiff peak (see page 5) and a
little cream (in separate bowls),
fold into a fruit purée and serve.
Alternatively, fold whites in Greek
yogurt or fromage frais. Drain in a
fine sieve and serve with berries

DAILY USES FOR YOUR HAND MIXER

•

MMaakkee aa hhaabbiitt ooff wwhhiippppiinngg ccrreeaamm

–
it takes little time and can turn a
dull cake or plain dessert into
something delicious. Whipped
cream is a perfect accompaniment
to hot apple pie, fruit puddings
and tarts. The contrast of cold
cream with a hot pudding is
something special. Sandwich
homemade biscuits (see recipe,
page 16) with whipped Double
Cream, berries and a dab of ice
cream for an instant dessert

•

BBaakkee aa ccaakkee ffoorr tteeaa

. The hand
mixer makes light work of
knocking up a packet cake mix for
children’s tea time treats

•

WWhhiizz uupp aa ppaannccaakkee mmiixxttuurree..
Pancakes are always popular,
especially for children’s supper –
and they can help make them.

Use a packet mix, or simply make
your own: break 2 small eggs into
a medium sized bowl, add 2
heaped tablespoons of flour, a
pinch of salt,140ml (¼ pint) milk,
2 tbsp sparkling mineral water, or
beer if you have some open.
Using the beaters at a medium
speed, mix it all together
thoroughly. Scrape down the sides
of the bowl and, on a fast speed,
beat to a smooth cream. Allow to
stand for at least half an hour
before making pancakes

•

EEgggg yyoollkkss

aanndd ssuuggaarr bbeeaatteenn ‘‘ttoo tthhee

rriibbbboonn’’

is called for in some
recipes, which sounds daunting.
The beaters make easy work of
this. Test by lifting the beaters
slowly out of the mixture which,
when ready, will run off in a
ribbon-like consistency

THE SECRETS OF SUCCESS

4

5

WHISKING AND BEATING

A speck of grease will stop white
from whipping, so the mixing
bowl must be spotless. Rub with a
cut lemon if you have any doubts

Some recipes call for a little lemon
juice, vinegar or a pinch of salt.
These can help the whites to
incorporate plenty of air. Use the
balloon whisk. Start slowly and
only use a faster speed when the
mixture starts to turn white

••

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

SSoofftt ppeeaakk:: HHooww ttoo tteellll ––

Stop
whisking, pick up some egg white
on the end of the whisk and hold
it vertically. Wave the whisk. The
peak should wobble and fall over
gently, like the tip of a cat’s tail.
The mixture should be shiny

SSttiiffff ppeeaakk:: HHooww ttoo tteellll ––

Repeat
the previous test. The little peak
should not move. If you tip the
bowl upside down, the contents
should remain stationary. The
mixture should be shiny and just
soft enough to spoon

OOvveerrbbeeaatteenn:: HHooww ttoo tteellll ––

This
can occur within a split second
after the stiff peak stage. You will
see a solid mass, which is
unredeemable. The whites have
lost their gloss and look
unappetising, and a spoon cuts
through the mixture like a knife. If
your not confident about when to
stop, use the balloon whisk in your
hand at the soft peak stage, when
the hard work has been done.
Only a few more “whisks” are
needed for perfect stiff peaks

• Choose a bowl larger than you
think you need: ingredients need
space to move. The bowl should
be deep, not wide and shallow, to
allow the whisk to get right into
the mixture to incorporate air

• Gently ‘stir’ the mix with the
whisk or beaters running, reaching
into all parts of the bowl.
Ingredients are whisked, beaten or
creamed to incorporate air. By
tipping the bowl at a safe angle,
even more air can get into the
mixture, resulting in light mixtures
and increased volume

•• WWhhiisskkiinngg eegggg wwhhiitteess

- Whisked
egg whites provide the base for
soufflés and all types of
meringues. A little knowledge can
make the difference between
success and failure:

THE SECRETS OF SUCCESS

6

WHIPPING CREAM

• it should slip easily about the
bowl. Refrigerate. Do not keep for
longer than an hour, it may
become runny again

• Producing whipped cream is
straightforward, and there are just
two basic rules for success:

keep the cream cool while you
work or it will turn yellow and
slippery

do not over whip or it will become
dry, claggy and may be unusable

• For successful results, on warm
days, cool the cream, bowl and
whisk in the fridge.

When ready, pour cream into the
bowl and work the whisk on
medium speed in a circle

• To avoid over whipping, stop
whisking just before achieving the
consistency you wish. If you are
not using the cream immediately,
cover and refrigerate

• Whisk cream in short bursts just
before use

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

Double Cream: add a little more
runny cream, stirring in gently

Whipping Cream: if it has
softened a little, try stirring in a
drop of milk

• Of all the creams on sale there are
two that are suitable for whipping:
Double Cream and Whipping
Cream. They contain the correct
amount of butterfat to hold air in
the cream, which fluffs it up.
Use either the balloon whisk or
the beaters

• Double Cream when whipped
becomes thick and holds its shape
over time. Use for filling and
decorating cakes, trifles, gateaux
and parfaits, and when advance
preparation is required

• Whipping Cream, with its soft,
yielding consistency is a perfect
accompaniment for fruit
puddings, pies and chocolate
desserts. Whisk until the mixture
has doubled in volume, but is still
spoonable

THE SECRETS OF SUCCESS