Heston blumenthal BSB530UK User Manual

Sage™ by Heston Blumenthal‰

Customer Service Centre

Phone: [phone]

www.sageappliances.co.uk

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issues that you might have in the future.
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recipes and additional hints and tips on
making the best of your appliance.

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and click on ‘Product Registration’.

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We welcome your comments and ideas
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and click on ‘Support’.

Registered in England & Wales No. 8223512. Due to continued product improvement, the products illustrated or

photographed in this document may vary slightly from the actual product.

Copyright BRG Appliances 2013.

BSB530UK Issue - E13

TYPESET V1

the Control Grip All In One

Instruction Booklet

™

BSB530UK

PAge heAder.....CONTENTS

3 We recommend safety first

6 Getting to know your

new appliance

7 Assembly & operation of your

new appliance

17 Care, cleaning & storage of your

new appliance

20 Troubleshooting

21 Food preparation chart

2

PAge heAder.....WE RECOMMEND SAFETY FIRST

At Sage™ by Heston Blumenthal‰ 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

• Before using for the first

time please ensure that
your electricity supply is the
same as shown on the rating
label on the underside of the
appliance. If you have any
concerns please contact your
local electricity company.

• Your Sage™ by Heston

Blumenthal

‰

appliance
includes a BS 13 amp
moulded mains plug on
the supply cord.

• Should you need to change

this plug, please complete
the rewiring as follows
(after safe disposal of the
moulded plug).

• Please note that a cut off plug

inserted into a socket is a
serious danger risk.

• Wires are coloured as follows:

−Blue = Neutral

−Brown = Live

• As the colours of the wire

may not correspond with the
coloured markings which
identify the terminals in
your plug, please refer to the
following:

−The Blue wire must be

connected to the terminal
which is marked ‘N’.

−The Brown wire must be

connected to the terminal
which is marked with the
letter ‘L’.

• Please note that if a 13 amp

plug is used, a 13 amp fuse
should be used.

• Remove any packaging

material and promotional
stickers before using the stick
mixer for the first time.

3

PAge heAder.....WE RECOMMEND SAFETY FIRST

• Do not place the stick mixer

near the edge of a bench
or table during operation.
Ensure the surface is level,
clean and free of water,
flour, etc.

• Do not place the stick mixer

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

• If using the stick mixer

to blend hot food in a
saucepan over heat, remove
the saucepan from the heat
source and ensure the power
cord and body of appliance
are also kept away from any
heat source.

• Take care when handling

the stick mixer, attachments
and sharp cutting blades,
when emptying the bowl and
during cleaning. Remember
the blade and attachments
are very sharp and should be
kept out of the reach
of children.

• Always make sure the stick

mixer is completely and
properly assembled
before operating.

• Ensure the stick mixer is

turned off at the trigger
switch, the power is switched
off at the power outlet and
the cord is unplugged from
the power outlet before
attempting to attach any
of the accessories.

• Do not use attachments other

than those provided with the
stick mixer.

• Only use the whisk

attachment for the
recipes contained in this
instruction booklet.

• Do not use the whisk

attachment for anything
other than its intended use.

• Do not attempt to operate the

stick mixer by any method
other than those described in
this booklet.

• Do not process hot or boiling

liquids in food processor
bowl – allow liquids to cool
before placing into the food
processor bowl.

• Do not operate the appliance

continuously for more than
1 minute. Allow the motor
to rest for 1 minute between
each use.

4

WE RECOMMEND SAFETY FIRST

• Never mix dry, thick or heavy

mixtures for more than 30
seconds. Stop the operation
and stir the ingredients
before continuing. Allow the
motor to rest for 1 minute
between each use.

• When using heavy loads,

the appliance should not be
operated for more than
30 seconds.

• Always ensure the stick

mixer is turned off, 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
not in use, if left unattended
and before disassembling,
cleaning or storing.

• If food becomes lodged

around the processing blade
or in the blade guard, release
the ON button, switch the
power off at the power outlet
and unplug the cord. Use a
spatula to dislodge the food.
Do not use fingers as the
blades are sharp.

• Do not remove the stick

mixer from ingredients
during operation. Ensure the
appliance is switched off and
has stopped turning before
removing, to avoid contact
with moving blade or whisk.

• CAUTION: In order to avoid

a hazard due to inadvertent
resetting of the thermalcut­out, this appliance must
not be supplied through an
external switching device,
such as a timer, or connected
to a circuit that is regularly
switched on and off by the
utility.

• Do not leave the stick mixer

unattended when in use.

• To protect against electric

shock do not immerse the
motor body, cord or power
plug in water or any
other liquid.

• Keep the appliance clean.

Follow the cleaning
instructions provided in
this book.

• Do not use the stick mixer/

stick blender with wet hands.

5

WE RECOMMEND SAFETY FIRST

• Do not push food into the

food chute with your fingers
or other utensils. Always use
the food pusher provided.

• Keep fingers, hands, knives

and other utensils away from
moving blade and discs.

• Do not place hands or fingers

in the processing bowl of
the food processor unless
the motor, processing blade,
dough blade or disc has come
to a complete stop. Ensure the
OFF button has been pressed
to switch the motor off and
the appliance is switched off
at the power outlet and the
power cord is unplugged
before removing the lid from
the processing bowl.

IMPORTANT SAFEGUARDS
FOR ALL ELECTRICAL
APPLIANCES

• Unwind the cord fully

before use.

• Do not let the cord hang over

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

• Keep the appliance and its

cord out of reach of children.

• Young children should be

supervised to ensure that
they do not play with
the appliance.

• Do not use the appliance if

power cord, power plug or
appliance becomes damaged
in any way. If damaged or
maintenance other than
cleaning is required, please
contact Sage™ by Heston

‰

Blumenthal

Customer
Service on 0844 334 5110 or
go to sageappliances.co.uk.

• 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. Do not
use outdoors. Misuse may
cause injury.

6

WE RECOMMEND SAFETY FIRST

• 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.

• This appliance can be used

by persons with reduced
physical, sensory or mental
capabilities or lack of
experience and knowledge
if they have been given
supervision or instruction
concerning use of the
appliance in a safe way and
understand the hazards
involved.

• This appliance shall not be

used by children. Keep the
appliance and its cord out of
the reach of children.

The symbol shown
indicates that this
appliance should not be
disposed of in normal
household waste. It
should be taken to a
local authority waste
collection centre
designated for this
purpose or to a dealer
providing this service.
For more information,
please contact your local
council office.

SAVE THESE
INSTRUCTIONS

7

PAge heAder.....

GETTING TO KNOW YOUR NEW APPLIANCE

A

B

IJ H

G

C

D
E

K

F

L

M

N

O

A. Speed Control Dial
B. Easy Grip Trigger Switch
C. Motor Body
D. Processing Gear Box
E. Clear Lid
F. 1.6L Chopping Bowl
G. Feed Chute
H. Whisk

8

I. Stainless Steel Blending Leg
J. Variable Masher Leg
K. 4 Blade Processor
L. Variable Slicing Disc
M. Reversible Shredding Disc
N. Storage Base
O. Spindle

NOT SHOWN

4 blade processor Cover

ASSEMBLY & OPERATION

BEFORE FIRST USE

Remove any packaging material and
promotional labels. Remove the blending
leg and wash it in warm soapy water (refer to
assembly instructions in this booklet). Rinse
and dry thoroughly.

Ensure no water remains inside the blending
leg to avoid water running into the motor
body when reattached. Disassemble and
wash the food processor bowl, bowl lid
(ensure that the removable gear box has
been removed from the lid prior to washing),
whisk, 4 blade processor, variable masher
leg and variable slicing disc in warm soapy
water, rinse and dry thoroughly. Ensure no
water remains in the food processor bowl lid
or whisk attachment to avoid water running
into the motor body when reattached.

NOTE

The detachable blending leg, chopping
bowl (without the gearbox), 4 blade
processor, variable masher, whisk can
also be washed in the dishwasher. The
whisk gear box, processor gear box,
masher gear box and motor
body are not dishwasher safe – see
the care and cleaning section of this
booklet for cleaning instructions of
these parts.

This stick mixer is a versatile appliance
that can be attached to:

• The stainless steel blending leg – for use

as a stick mixer.

• The food processor bowl with 4

blade processor, variable slicing disc,
reversible shredding disc - for use as a
mini food processor.

• The variable mashing leg – for use as

mashing vegetables.

• The whisk attachment – for use as a

hand whisk.

TO ATTACH THE BLENDING LEG

Hold the blending leg with the blades down,
and align the top end of the blending leg
with the corresponding end of the motor
body and push until the blending leg clicks
and locks onto the motor body.

Always ensure blending leg is dry, and no
water left inside, before reattaching.

USING AS A STICK MIXER

Ensure the blending leg is assembled to the
motor body as detailed above.

1. Place food to be processed into

a sufficiently large mixing bowl
or saucepan (do not use the food
processor bowl as this may damage
either the stick mixer or the bowl).
The bowl should only be ½ full or
less when blending liquids
or when making a puree of fruit
and/or vegetables.

2. Insert the plug into a 230V power

outlet and turn the power on.

3. Turn the dial at the top of motor

body, select a speed from 1 to 15.

NOTE

If selecting a higher speed, it is
recommended that you start on
a slow speed and then increase to
high speed to avoid splattering and
over-processing.

9

ASSEMBLY & OPERATION

4. Place the blending leg as deeply as

possible into the bowl and press the
trigger switch to turn the stick mixer
on. The button must be held for the
required duration of operation.

5. Work through the ingredients in

the bowl with a gentle raising and
lowering motion.

6. Switch off the motor by releasing the

trigger switch.

7. Ensure the motor has completely

stopped before lifting the blender
out of the bowl.

8. When processing has finished,

switch off at the power outlet and
remove the power plug.

TO DETACH THE BLENDING LEG

Ensure the trigger switch is released, the
power is turned off at power point and the
appliance is unplugged. Hold the motor
body with one hand, and using thumb and
finger of the other hand, press on the two
EJECT buttons on either side of the motor
body. Pull the motor body away from the
blending leg to detach.

RECOMMENDATIONS WHEN USING
AS A STICK MIXER

• The stick mixer blends foods and

liquids rapidly, therefore it is easy to
over process. Remember when using the
blending leg to stop the stick mixer and
check food throughout the operation.

• Use caution when blending hot food as it

can splatter.

• The stainless steel blending leg allows

for hot food to be processed directly
in the saucepan. This makes blending
soups and sauces very easy.

• For safety reasons remove saucepan

away from the heat before processing.

• Ensure the body of the appliance and

power cord are kept away from any
heat source.

• When pureeing and blending, cut food

into uniform sizes. This will ensure
smooth and consistent results.

• Warm all liquids to be added to

soups and purees, this will ensure
even blending.

• Do not operate the appliance

continuously for more than 1 minute.
Allow the motor to rest for 1 minute
between each use.

If food becomes lodged around the
processing blade or in the blade guard,
follow the safety instructions below:

1. Release the trigger switch, the power

off at the power outlet and unplug
the cord.

2. Use a spatula to carefully dislodge

the food. Do not use fingers as the
blades are sharp.

3. After the food has been removed and

blades are clear, plug the appliance
back into the power supply, switch
the power on and continue blending.

10

ASSEMBLY & OPERATION

USING THE FOOD
PROCESSOR BOWL

ATTACHING GEARBOX TO FOOD
PROCESSING BOWL LID

The gearbox should be placed into the food
processor lid. It should click into place.

TO ATTACH THE FOOD
PROCESSING BOWL, FOOD
PROCESSOR ATTACHMENTS
AND LID

1. Remove the food processing bowl from

the storage unit and place onto a bench
ensuring that the surface is clean
and level.

2. Choose one of the following food

processor attachments:

a) 4 blade processor
b) Adjustable slicer
c) Reversible shredder

3. There is a common spindle that is

used across all of the three food
processor attachments.

WHEN USING THE
REVERSIBLE SHREDDER

1. Place the spindle, into the centre of the

food processing bowl.

To attach the motor, click into place onto
the gearbox.

CAUTION

Caution should be taken when
handling the shredding disc.

11

ASSEMBLY & OPERATION

2. Holding the reversible shredder disc,

notice that there is a large grater
and small grater, place the side you
require up. Place over the centre
of the spindle and ensure that it is
pushed down firmly.

3. Place the lid into position and ensure

that it is on correctly.

CAUTION

Caution should be taken when
handling the adjustable slicing disc
and ensure that blade is in the storage
or 0 position.

2. The adjustable slicing disc has

18 precise settings. To adjust the
settings hold the adjustable slicing
disc by the edge (on the opposite
side to the cutting blade) with one
hand and turn the rotating collar to
the desired setting with the
other hand.

3. Place the adjustable slicing disc onto

the spindle. Ensure that it is pushed
down correctly.

WHEN USING THE
ADJUSTABLE SLICER

1. Place the spindle in the centre of the

food processing bowl.

12

ASSEMBLY & OPERATION

4. Place the lid into position and ensure

that it is on correctly.

WHEN USING THE
4 BLADE PROCESSOR

1. Using care, hold the 4 blade

processor in one hand, with the other
hand, place the spindle through the
centre of the 4 blade processor from
underneath. The quad should self­locate at the base of the spindle. The
4 blade processor will sit loosely on
the spindle but will lock into place
during processing.

4. Once the blade or disc has been

selected for the food processor you
can now process food. Place the food
inside the processing bowl. If using
the 4 blade processor. Do not exceed
the maximum (MAX) marking.

5. Insert the gear box into the lid of the

food processor.

CAUTION

Caution should be taken when
handling the 4 blade processor as the
blades are extremely sharp.

2. Place the 4 blade processor and

spindle into the centre of the food
processing bowl.

3. Place the lid into position and ensure

that it is on correctly.

NOTE

Always place the 4 blade processor
into the food processor prior to
placing the food into the food
processor. When using the disc’s
adjustable slicer and reversible
shredder these both can be placed
into the food processor prior to
processing food. Some foods, such as
nuts, can stop the 4 blade processor
from engaging the built in safety
mechanism. If you have troubles
closing the lid with ingredients such
as this we advise to load these through
the feed chute.

13

ASSEMBLY & OPERATION

TO USE THE FOOD PROCESSOR

For food preparation tips and recipes refer to
the recipe section of this booklet.

1. Insert the plug into a 230V power outlet

and turn the power on.

2. Select a speed between 1–15 on the

speed control dial.

3. Press the trigger switch to turn

the appliance on and start the
processing action.

4. Feed the food through the feed chute

of the food processor, using the food
pusher to push it down.

CAUTION

Only use the small pusher with
the large pusher resting inside the
feed chute.

5. When processing has finished switch

off the motor by releasing the trigger
switch, switch off at the power outlet
and remove the power plug.

6. Detach the food processing bowl and

lid (refer to instructions). Remove
the lid from the food processor
bowl. Carefully remove the food
processing blades or 4 blade
processor and use a spatula to scrape
off any attached food back into food
processing bowl.

14

ASSEMBLY & OPERATION

TO DETACH THE FOOD
PROCESSING BOWL AND LID

Ensure the switch is released, power is
turned off at power point and the appliance
is unplugged.

Hold the motor body with one hand and
using thumb and finger of the other hand,
press on the two EJECT buttons on either
side of the motor body. Pull the motor body
away from the chopper bowl lid to detach.

TO DETACH THE GEARBOX
FROM THE LID

• To remove the gearbox grasp

the gearbox and lift up from the
processing lid.

RECOMMENDATIONS WHEN USING
THE STICK MIXER WITH THE FOOD
PROCESSING BOWL

• Do not operate the stick mixer when the

food processing bowl is empty.

• The bottom of the food processing bowl

features a anti-slip rubber rim. This
keeps the food processing bowl stable,
however it is recommended during
processing to hold the motor body with
one hand and the food processing bowl
and lid with the other.

• When processing, cut food into uniform

sizes to ensure quicker, even and more
consistent results.

• The stick mixer blends foods and

liquids rapidly, therefore it is easy to
over process. Remember to check food
throughout the operation.

CAUTION

DO NOT process hard foods such as
coffee, grains or chocolate in lumps, as
damage to the blade may result.

DO NOT process boiling or hot foods in
the food processing bowl.

NEVER remove the blade from the bowl
before food processing is completed.

NOTE

When using the shredding or slicing
disc do not allow the processing bowl
to fill with food beyond the MAX level
indicated. Processing food beyond
this level could damage parts of the
bowl and lid

15

ASSEMBLY & OPERATION

USING THE VARIABLE POTATO
MASHING LEG

BEFORE FIRST USE

Remove any packaging material and
promotional labels. Wash blade and two
parts of the mashing leg before use.

CAUTION

Never immerse the motor body or
gearbox in water or any other liquid.

ASSEMBLY OF THE MASHING LEG

1. Hold the outer leg and insert the

gearbox making sure ALIGN arrows
are aligned.

3. Holding gearbox twist outer leg to

lock.

4. Align the mashing leg with the

motor body and push the two parts
together until it clicks.

2. Hold both outer leg and gearbox

firmly with one hand and insert inner
leg until it clicks into place.

16

5. Place blade on underside of the

mashing head. To lock the blade
rotate in a counter-clockwise
direction. Blade will not attach if the
leg is not attached to the motor body.

ASSEMBLY & OPERATION

TO USE THE POTATO MASHER LEG

For food preparation tips and recipes
refer to the recipes section. Ensure the
potato masher is completely and properly
assembled.

1. Place food to be mashed into a

sufficiently large mixing bowl
or container.

2. Insert the plug into a 230V power

outlet and turn the power on.

3. Select the desired setting on the

variable mashing leg.

4. Select a high speed on the speed

control dial.

5. Place the potato masher into food

and press the trigger switch to turn
the masher on.

6. Move the masher through the

ingredients with a gentle raising and
lowering action until desired texture
is achieved.

7. Switch off the motor by releasing

the trigger switch before lifting the
masher out of the bowl. Switch off
at the power outlet and remove the
power plug.

TO DETACH THE POTATO
MASHING LEG

Ensure the trigger switch is released, the
power is turned off at power point and the
appliance is unplugged.

Hold the motor body with one hand, and,
using thumb and finger of the other hand,
press on the two EJECT buttons on either
side of the motor body. Pull the motor body
away from the masher to detach.

RECOMMENDATIONS WHEN USING
WITH THE POTATO MASHING LEG

• Release the trigger switch and ensure

the masher has completely stopped
turning before removing the masher
from the food during operation.

• Place the mixing bowl on a damp cloth

during mashing. This will keep the
mixing bowl stable.

USING AS A WHISK

Remove blending leg from motor body
(follow the instructions “To detach the
blending leg”).

1. Align the whisk gear box to the hole in

the underside of the motor body and
push the whisk in until it clicks and
locks into place.

17

ASSEMBLY & OPERATION

TO USE THE WHISK

For food preparation tips and recipes refer
to the recipes section. Ensure the whisk is
completely and properly assembled.

1. Place food to be processed into a

blending jug or a sufficiently large
mixing bowl or container.

2. Insert the plug into a 230V power

outlet and turn the power on.

3. Select a speed between 1–15 on the

speed control dial.

4. Place the whisk into food and

press the trigger switch to turn the
whisk on.

5. Move the whisk through the

ingredients with a gentle raising and
lowering action until desired texture
is achieved.

6. Switch off the motor by releasing

the trigger switch before lifting the
whisk out of the bowl. Switch off at
the power outlet and remove the
power plug.

TO DETACH THE WHISK

Ensure the trigger switch is released, the
power is turned off at power point and the
appliance is unplugged. Hold the motor
body with one hand, and, using thumb and
finger of the other hand, press on the two
EJECT buttons on either side of the motor
body. Pull the motor body away from the
whisk to detach.

RECOMMENDATIONS WHEN USING
THE WHISK ATTACHMENT

• Do not allow the whisk to hit the bottom

or sides of mixing bowl while the
appliance is in operation, as this may
damage the whisk.

• To incorporate air into the ingredients

when whisking, use a sufficiently deep,
wide container and move the whisk
through the ingredients with a gentle
raising and lowering action.

• Release the trigger switch and ensure

the whisk has completely stopped
turning before removing the whisk from
the food during operation.

• Place the mixing bowl on a damp cloth

during whisking. This will keep the
mixing bowl stable.

• Always use fresh chilled cream and

fresh eggs at room temperature to
achieve greater and more stable volume
when whisking.

• Always ensure the whisk and mixing

bowl are completely clean and free of fat
before whisking egg whites.

• It is recommended to use the highest

speed when whisking egg whites
and cream.

18

CARE, CLEANING & STORAGE

MOTOR BODY

To remove any food residue wipe the motor
body and cord with a damp cloth only.
Do not use abrasive cleaners or steel wool.
Never immerse the motor body in water or
any other liquid. Do not place motor body
in dishwasher.

BLENDING LEG

Before cleaning, turn the power off at the
power outlet and then remove the plug.
Remove the motor body from the stainless
steel blending leg. The stainless steel
blending leg can be hand washed in hot
soapy water, rinsed and dried thoroughly
after each use. Alternatively, the blending
leg can also be washed in the dishwasher.
Do not use abrasive cleaners or steel wool.

QUICK WASH: Between each processing
task, with the motor body attached and
turned on at the power outlet, place the
stainless steel blending leg and blade
assembly only in to a jug of water and press
the trigger switch to turn on for 5 seconds.
This will remove any food on the blade and
leg and allow you to continue onto the next
processing task.

NOTE

The lid is dishwasher safe remove the
removable gear box from the lid prior
to placing in the dishwasher.

The food processing bowl, bowl lid, 4 blade
processor and processing discs should be
hand washed in hot soapy water, rinsed
and dried thoroughly after each use.
Alternatively, the food processing bowl,
bowl lid, 4 blade processor, adjustable
slicing disc and reversible shredder can also
be washed in the dishwasher. The 4 blade
processor comes with a cover for your safety.
This cover can be used on the blade in the
dishwasher. Do not use abrasive cleaners or
steel wool.

CARE & CLEANING OF THE
GEARBOX

The gearbox should always be removed from
the lid prior to any cleaning.

The gearbox lifts out of the lid by pulling
it up.

FOOD PROCESSING BOWL, FOOD
PROCESSING BOWL LID, 4 BLADE
PROCESSOR, ADJUSTABLE SLICING
DISC & REVERSIBLE SHREDDER

Before cleaning, turn the power off at the
power outlet and then remove the plug.
Remove the motor body from the food
processing bowl lid and gear box. Remove
the food processing bowl lid and quad
blade | processing discs from the food
processing bowl.

NOTE

The gear box is not dishwasher safe
and should never be immersed in
liquid at all.

To clean the gearbox, remove from the
lid and wipe down with a damp cloth
only. Do not use abrasive cleansers or
steel wool.

19

PAge heAder.....

CARE, CLEANING & STORAGE

POTATO MASHER LEG

Before cleaning, turn the power off at the
power outlet and then remove the plug.
Remove the motor body and masher
gearbox from the mashing leg. The masher
leg can be hand washed in hot soapy water,
rinsed and dried thoroughly after each use.

TO DISASSEMBLE THE POTATO
MASHING LEG.

1. Remove the mashing blade. Ensure

the motor is unplugged and attached to
the mashing leg. This is under the leg
and removed by turning the blade
to clockwise.

2. Unclip the gear box from motor

body, turn the masher leg to align
and remove the inner and outer legs
from the gear box together.

3. The inner and outer legs can now

be separated.

Both of the legs can now be washed in hot
soapy water, rinsed and dried thoroughly.
Alternatively, the masher can be washed in
the dishwasher.

CAUTION

Do not use abrasive cleaners or
steel wool.

NOTE

Masher gear box is not
dishwasher safe.

20

PAge heAder.....

CARE, CLEANING & STORAGE

WHISK

Before cleaning, turn the power off at the
power outlet and then remove the plug.
Remove the motor body from the whisk.
The whisk can be hand washed in hot soapy
water, rinsed and dried thoroughly after
each use. Alternatively, the whisk can also
be washed in the dishwasher. Do not use
abrasive cleaners or steel wool. Whisk gear
box is not dishwasher safe.

STORAGE

Before storage, turn the power off at
the power outlet and then remove the
plug. Ensure the appliance is clean and
completely dry. Attach/assemble processing
bowl lid to the processing bowl and place
processing bowl onto the storage unit with
all the attachments.

NOTE

The adjustable slicing disc is stored
under the food processing bowl, make
sure that the adjustable blade is set to
STORAGE POSITION.

21

TROUBLESHOOTING

PROBLEM SOLUTION

Blades don’t turn when
processing.

Unable to lock lid
into place.

Gear box in lid jumps out
of lid when processing.

Masher leg won’t attach
onto masher drive.

Blades won’t remove
from potato masher.

Grating disc slows down
when grating.

Processing bowl does not
sit flat onto storage base.

• May be too much food in bowl; reduce quantity.

• Pieces of food, such as meat are too large, reduce size.

• Spindle may be out of position. Remove lid, straighten

spindle as vertical as possible and reposition lid.

• Food may be stuck underneath the 4 blade processor

preventing the lid from being locked into place. Food
such as nuts can be loaded through the feed chute.

• Replace gear box and ensure that the control grip is

held vertically and firmly.

• Ensure mashing leg and gear box arrow graphics are

vertically aligned. Twist masher leg anti-clockwise to
lock for use.

• Potato masher should still be assembled to the gear box

assembly and to the unplugged motor body.
Rotated clockwise.

• Grating has exceeded Max level. Empty bowl and

continue to grate.

• Too much force is being used when grating. Reduce

force when pushing.

• Ensure adjustable slicing disc is set to Storage Position.

Motor sounds like
it is not coping with
processing load.

22

• Speed may not be correct. Refer to processing guide for

correct speeds.

FOOD PREPARATION CHART

FOOD

TYPE

Carrot Food Processor Grater -

Courgette Food Processor Grater -

Cucumber Food Processor Variable

Tomato Food Processor Variable

Cabbage Food Processor Variable

Leek Food Processor Variable

Onion Food Processor Variable

ATTACHMENT

TYPE

Food Processor Grater -

Food Processor Grater -

Food Processor Variable

DISK
TYPE

fine

coarse

fine

coarse

slicer

slicer

slicer

slicer

slicer

slicer

SPEED

SETTING

9–13 1–2 carrots at a time,

9–13 1–2 carrots at a time,

11–15 1–2 courgette at a

11–15 1–2 courgette at a

9–13 1–6mm 1–2 courgette at a

9–13 2–5mm 1–2 cucumber at a

9–11 4–6mm Use firm tomatoes

9–11 2–6mm Cut to size to fit

9–13 2–6mm White part only

9–13 2–6mm Cut in half

BLADE
THICKNESS

RECOMMENDED

QUANTITY

depending on size

depending on size

time, depending on
size

time, depending on
size

time, depending on
size

time, depending on
size

shoot

Chicken
breast/
thigh fillets

Lean Beef Food Processor 4 blade

Lean Pork Food Processor 4 blade

Fish fillets 4 blade

Cheddar/
tasty

Food Processor 4 blade

processor

processor

processor

processor

Shredder
fine

Grater ­coarse

15 700g max cut into

2.5cm cubes

15 700g max cut into

2.5cm cubes

15 700g max cut into

2.5cm cubes

15 700g max cut into

2.5cm cubes

15 Must be well chilled

15

23

FOOD PREPARATION CHART

FOOD

TYPE

Mozzarella Grater -

Parmesan Grater -

Milkshakes,
smoothies,
fruit
frappes,
cocktails

Soups,
baby food

Ice Blending Leg Do

Cream Whisk 11–15 Whisk for 1 minute

ATTACHMENT

TYPE

Shredder Coarse/
Speed 15/ Must be
well chilled; rind
removed

Blending Leg 11–15 Use chilled milk.

Blending Leg 11–15 Blend until smooth,

not use Chopping
bowl

DISK
TYPE

coarse

fine

4 blade
processor

SPEED

SETTING

15 Place in freezer for

15 Must be well chilled

15 Cut into 1cm cubes

15 Crush ice for 20–30

BLADE
THICKNESS

RECOMMENDED

QUANTITY

20 minutes before
grating

Blend for 30 seconds
at a time.

checking desired
consistency every
30 seconds

seconds

at a time, rest for
1 minute between
each use

Nuts 4 blade

processor

24

15 250g for 30 seconds

at time until desired
consistency is
achieved. Wait 30
seconds between
each interval.

PAge heAder.....

FOOD PREPARATION CHART

FOOD

TYPE

Bread
crumbs

Biscuit
crumbs

ATTACHMENT

TYPE

DISK
TYPE

4 blade
processor

4 blade
processor

SPEED

SETTING

15 2–3 slices cut into

15 250g max

BLADE
THICKNESS

RECOMMENDED

QUANTITY

quarters

25

TYPESET V1

CONGRATULATIONS

Breville Compact Smart Oven™

RECIPES

On the purchase of your new

PAge heAder.....

RECIPES FROM SAGE

EGGPLANT DIP

Makes approx 2 cups

INGREDIENTS

2 large (1kg) eggplants
1 tablespoon olive oil
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil, extra
1 teaspoon sea salt
½ teaspoon ground cumin
2 tablespoon chopped fresh parsley
Freshly ground black pepper
Fresh or toasted Lebanese bread

METHOD

1. Preheat oven to 200°C. Rub whole

eggplants all over with oil. Place into
a baking dish and bake for about 40
minutes or until skin is begins to darken.

2. Add garlic to baking dish and continue

baking eggplant and garlic until
garlic is softened and eggplants are
blackened and blistered all over. Remove
from oven.

3. Place eggplants into a plastic bag and

set aside until cool enough to handle.

4. Assemble the food processing bowl

using the quad blade.

5. Remove skin from eggplants and

discard, roughly chop flesh and place
into processing bowl with peeled garlic,
lemon juice, olive oil, salt and cumin.
Place lid on bowl.

6. Attach the motor body; select speed

13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl if necessary.

7. Pour into bowl and stir through parsley

and season with black pepper.

Serve dip with fresh or toasted
Lebanese bread.

ROAST BEETROOT DIP

Makes approx 2 cups

INGREDIENTS

4 medium (700g) beetroot
1 garlic bulb
2 teaspoons lemon juice
1 tablespoon horseradish
¼ cup (60ml) light olive oil
Salt and freshly ground black pepper
Turkish bread to serve

METHOD

1. Preheat oven to 200°C. Wash beetroot

well and pat dry. Cut top off garlic and
place beetroot and garlic onto a baking
tray and drizzle with oil. Bake for 30
minutes then remove garlic and turn
beetroot over and cook beetroot for a
further 15–20 minutes or until beetroot
is tender. Set aside to cool completely.

2. Once beetroot is cool, peel off skin and

cut into quarters. Squeeze garlic out
of skin.

3. Assemble the food processing bowl

using the quad blade.

4. Place beetroot and garlic and remaining

ingredients into processing bowl. Place
lid on bowl.

5. Attach the motor body; select speed

13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl if necessary.

Serve dip chilled with Turkish bread.

27

PAge heAder.....

RECIPES FROM SAGE

HUMMUS

Makes approx 2½ cups

INGREDIENTS

2 x 400g can chick peas, rinsed and drained
2 cloves garlic

1

⁄3 cup (80ml) warm water

¼ cup (70g) tahini
¼ cup (60ml) lemon juice
1 teaspoon ground cumin
Sea salt and fresh ground black pepper to taste
Extra virgin olive oil, to serve
Fresh Turkish or Lebanese bread to serve

METHOD

1. Assemble the food processing bowl

using the quad blade.

2. Place chick peas, garlic, water, tahini,

lemon juice and cumin into the
processing bowl. Place lid on bowl.

3. Attach the motor body; select speed

13–15 and process until mixture is
smooth, scraping down the sides of
processing bowl if necessary. Season
to taste.

SPINACH, PARMESAN AND
CASHEW DIP

Makes approximately 1 cup

INGREDIENTS

75g baby spinach leaves
1 clove garlic
75g Parmesan cheese, grated

1

⁄3 cup (50g) unsalted toasted cashews

1

⁄3 cup (80ml) olive oil

2 teaspoons lemon juice
Salt and freshly ground black pepper
Crackers, to serve

METHOD

1. Assemble the food processing bowl

using the quad blade

2. Add ingredients except salt and pepper

into the processing bowl in the order
listed. Place lid on bowl.

3. Attach the motor body; select speed

13–15 and process until all the
ingredients are chopped as desired;
scrap down side if necessary. Do not
over process and it should be
slightly chunky.

Season to taste and serve with crackers.

TIP

Dip will keep fresh for 1 day.

28

PAge heAder.....

RECIPES FROM SAGE

PESTO SAUCE

Makes approx 1½ cups

INGREDIENTS

2 cups (75g) firmly packed basil leaves (approx 1
large bunch)

2 cloves garlic
2 teaspoons lemon juice

1

⁄3 cup (50g) pine nuts, toasted

60g Parmesan cheese, grated
½ cup olive oil
Salt and freshly ground black pepper

METHOD

1. Assemble the food processing bowl

using the quad blade.

2. Place all ingredients into processing

bowl in the order listed. Place lid on
bowl. Attach the motor body; select
speed 13–15 and process until all the
ingredients are almost smooth. Scrape
down sides of bowl if necessary.

3. Spoon into an airtight container and

chill until ready to use.

TIP

Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning.

RED CURRY PASTE

Red curry two ways

This curry paste will make enough for the
Thai sweet potato soup recipe on page 33
and the Red Chicken Curry on page 37

INGREDIENTS

1 teaspoon shrimp paste (belacan), optional
20 dried long red chillies, seeds removed
4 cm piece galangal, peeled, thinly sliced
2 lemongrass, white part only, roughly sliced
12–14 coriander roots, scraped
10 kaffir lime leaves, stems removed

and sliced thinly
4 red shallots, halved
12 cloves garlic
2 teaspoons salt
3-4 tablespoons vegetable oil

METHOD

1. Wrap shrimp paste in a piece of

aluminium foil. Cook under a hot grill
and cook for 1–2 minutes each side.

2. Place chillies in a heatproof bowl

and cover with boiling water; soak for
approximately 15 minutes or
until softened.

3. Assemble the food processing bowl

using the quad blade.

4. Combine shrimp paste, chillies and

remaining red curry paste ingredients
into the processor bowl; place lid on
bowl. Attach the motor body; select
speed 15 and process until all the
ingredients become a paste. Scrape
down sides if necessary.

TIP

Paste can be stored in refrigerator
with a little extra oil over the top for 1
week or frozen for 1 month.

29

PAge heAder.....

RECIPES FROM SAGE

THAI SWEET POTATO SOUP WITH
CORIANDER PESTO

Serves 6
For this recipe you will need the half of the

red curry paste on page 32

INGREDIENTS

400ml can coconut milk
½ portion red curry paste (page 32) or 2–3

tablespoons store bought

1.5kg sweet potato, peeled and cut into
5cm pieces

1½ litres chicken stock
Fish sauce, to taste
Lime wedges, to serve

Coriander Pesto

1 cup coriander leaves (approximately 2
bunches)

¼ cup (40g) blanched almonds
1 small red shallot
2 teaspoons lime juice
2 tablespoon olive or vegetable oil
Salt, to taste

METHOD

1. Without shaking can of coconut milk;

spoon the firm coconut into a large
saucepan and cook, stirring over a
medium high heat until the coconut
milk separates. Add the curry paste to
the pan and cook, stirring, until the paste
becomes fragrant.

2. Add sweet potato and stock to the pan

and bring to the boil. Reduce heat and
simmer for about 20 minutes or until the
sweet potato is tender.

3. Meanwhile, assemble the food

processing bowl using the quad
blade. Combine the coriander pesto
ingredients into the processing bowl;
place lid on bowl.

4. Attach the motor body; select speed

13–15 and process until all the
ingredients are combined. Season
to taste.

5. Once the sweet potato is soft, add

remaining coconut milk to the saucepan.
Using the stick mixer, blend until soup is
smooth. Adjust the salt levels of the soup
with fish sauce to taste.

To serve ladle soup into bowls and spoon
coriander pesto into the soup. Stir through
and squeeze fresh lime to taste.

TIP

If you can’t buy coconut milk that
has a firm top omit this step and use
1 tablespoon oil and add all coconut
milk in step 5.

30

PAge heAder.....

RECIPES FROM SAGE

CHEATS ROAST PUMPKIN AND
RICOTTA JUMBO RAVIOLI WITH
SAGE BURNT BUTTER SAUCE

Serves 4–6

INGREDIENTS

650g butternut pumpkin
1 tablespoon olive oil
Sea salt and freshly ground pepper

1

⁄3 cup (80g) fresh ricotta

2 tablespoons (20g) grated fresh Parmesan
48 gow gee wrappers
100g good quality butter
12 sage leaves

METHOD

1. Preheat oven to 200°C. Line a tray with

baking paper.

2. Peel pumpkin and cut into 2cm cubes.

Place pumpkin onto baking tray and
drizzle with oil and season with salt
and pepper.

3. Bake in oven for 25 minutes or until

golden. Remove from oven and allow
to cool.

4. Assemble the food processing bowl

using the quad blade.

5. Place pumpkin, ricotta and Parmesan in

the processing bowl. Place lid on bowl.

6. Attach the motor body; select speed

13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl if necessary.

7. Spoon a rounded teaspoonful of mixture

onto one gow gee wrapper. Brush edges
with a little water. Place another gow gee
wrapper onto and press the edges and
around the filling to seal. Place onto a
baking tray lined with baking paper and
repeat with remaining mixture
and wrappers.

8. Bring a large saucepan of water to the

boil over high heat.

9. To make burnt butter sauce, add butter

to pan and heat until butter begins to
foam. At this point, add the sage and
cook until butter has browned. Set aside.

10. Add one-quarter of the ravioli and cook

for 2–3 minutes or until just tender.
Use a slotted spoon to transfer to a
serving plate. Cover with foil to keep
warm. Repeat in 3 more batches, with
remaining ravioli.

Serve ravioli drizzled with butter and
top with sage.

31

PAge heAder.....

RECIPES FROM SAGE

GOATS CHEESE AND LEEK TART

Serves 6–8

INGREDIENTS

2 leeks, white part only
80g butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
80g goats’ cheese
300ml cream
4 eggs
Extra sprigs of thyme

Pastry

250g plain flour
135g chilled butter, cubed
1 egg
2 teaspoons cold water

METHOD

1. To make the pastry, assemble the food

processor using the quad blade.

2. Place flour and butter into the

processing bowl. Place lid on bowl.

3. Using speed 15; process ingredients

until mixture resembles a fine crumble.
Add egg and water and process until
mixture forms just forms a ball. Do not
over process.

4. Lightly knead dough by hand until

smooth and shape into a disc. Cover
with plastic wrap and refrigerate for
20 minutes.

5. Preheat oven to 180°C. Lightly grease a

25cm x 3cm loose base round flan tin.

6. Assemble the processor with the

variable slicer set to setting 3–4.
Slice leeks.

7. Heat butter and oil in a frying pan over

a medium heat; add leeks and cook,
stirring, until the leeks have softened.
Add the chopped thyme and cook for
a further minute. Season with salt and
pepper and set aside.

8. Roll dough between two sheets of

baking paper large enough to line tin;
line flan tin with pastry. Using a fork
press several holes around the middle of
the pastry. Line pastry with baking paper
and fill with baking beads or uncooked
rice. Bake in oven for 15 minutes; remove
beads and paper and bake for a further
5 minutes.

9. Spread leeks over the base of the pastry

and sprinkle with goats’ cheese and
top with extra sprigs of thyme. Whisk
together cream, eggs, salt and pepper
and pour over leeks. Bake in preheated
oven for 30 minutes or until set. Allow to
cool for 30 minutes before serving.

32

PAge heAder.....

RECIPES FROM SAGE

LEEK AND POTATO SOUP

Serves 4

INGREDIENTS

40g butter
1 tablespoon olive oil
2 leeks, thinly sliced
750g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper
Chopped chives, to serve

METHOD

1. Heat butter and oil in a large saucepan,

add leeks and cook, stirring, for 3–4
minutes until softened. Add potatoes
and stock. Bring to the boil then reduce
heat and cook, covered, for about 20
minutes or until potatoes are soft.
Remove from heat and allow soup to
cool slightly.

2. Place stick mixer into saucepan and

blend until soup is smooth. Season
to taste.

3. Serve soup topped with fresh

chopped chives.

NOTE

If soup becomes too thick when
cooking or blending add a little extra
stock or water.

ROASTED MEDITERRANEAN SOUP

Serves 4–6

INGREDIENTS

2 tablespoons olive oil
2 red onions, quartered
5 cloves garlic
1 large fennel, cut into thin wedges
3 zucchinis, roughly chopped
2 red capsicum, quartered and seeded
2 green capsicum, quartered and seeded
1–2 tablespoons olive oil
Salt and freshly ground black pepper
1 litre chicken or vegetable stock
2 x 400g can chopped tomatoes

1

⁄3 cup shredded fresh basil leaves

METHOD

1. Preheat oven to 200°C. Place onions,

garlic, fennel, zucchini and capsicums
into a large baking dish; drizzle with oil
and season with salt and pepper. Bake
in oven for about 30 minutes or until
vegetables are tender.

2. Place vegetables into a saucepan with

stock and chopped tomatoes. Bring
mixture to the boil and cook for a 10
minutes. Allow mixture to cool slightly.

3. Place stick mixer into saucepan and

blend until soup is smooth. Season to
taste and stir through shredded basil.

33

PAge heAder.....

RECIPES FROM SAGE

HAWKER STYLE THAI FISH CAKES

Serves 6–8 as part of an appetiser

INGREDIENTS

600g white fish fillets, such as red fish fillets or
snapper

2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
80g green beans, finely sliced
Peanut oil for deep frying

Dipping sauce

½ cup (110g) sugar

1

⁄3 cup (80ml) white vinegar

1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely diced
1 long red chilli, finely chopped

METHOD

1. To make the dipping sauce; combine

sugar, vinegar and 2 tablespoons cold
water into a small saucepan. Stir over
medium high heat until sugar has
dissolved, increase heat and bring
to a boil . Stir in fish sauce and cool
completely. Just before serving, stir
through cucumber and chilli.

2. Assemble the processing bowl using the

quad blade. Cut fish into large cubes and
place into the processing bowl along
with curry paste, fish sauce, white sugar
and egg white. Using speed 15; pulse
ingredients until mixture is smooth.

3. Remove blades and mix through finely

shredded kaffir lime leaves and sliced
green beans.

4. Heat oil in a deep fryer or wok.

5. Drop tablespoonful amounts in the hot

oil in batches and cook 1–2 minutes on
each side or until fish cakes are golden
brown. Remove and drain on paper
towel.

Repeat with remaining fish cakes and serve
with dipping sauce and lime wedges.

THAI RED CURRY WITH CHICKEN

Serves 6
For this recipe you will need the half of the

red curry paste on page 32

INGREDIENTS

270ml can coconut milk
½ portion red curry paste (page 32) or 2–3

tablespoons store bought
1 kg chicken thigh fillets, cut into large pieces
1 cup (250ml) chicken stock
150g pumpkin, cut into thin pieces
230g can bamboo shoots, rinsed and drained
100g fresh baby corn, halved
100g green beans, trimmed and halved
2 teaspoons sugar
1 tablespoon fish sauce
Thai basil leaves, to serve
Fresh lime wedges, to serve

METHOD

1. Without shaking can of coconut milk;

spoon the firm coconut into a large
saucepan and cook, stirring over a
medium high heat until the coconut
milk separates.

TIP

If you can’t buy coconut milk that
has a firm top omit this step and use
1 tablespoon oil and add all coconut
milk in step 4.

2. Add the curry paste to the pan and

cook, stirring, until the paste becomes
fragrant.

3. Add chicken thighs and stir to coat in

paste; add stock and bring to the boil.
Reduce heat to a simmer and cook,
stirring occasionally for 10 minutes.

4. Add pumpkin and bamboo and cook for

5 minutes. Add remaining ingredients
and coconut milk and cook for about
5 minutes or until vegetables are tender.

Stir through basil leaves and serve with
lime wedges.

34

PAge heAder.....

RECIPES FROM SAGE

BASIC PIZZA DOUGH

Makes two thick style pizzas or three thin
style pizzas

INGREDIENTS

2 teaspoons dry yeast
2 teaspoons sugar

2

⁄3 cup lukewarm water

1 tablespoon olive oil
2 cups (300g) 00 (strong bakers) flour or

plain flour
2 teaspoons salt

METHOD

1. Place yeast, sugar, water and olive oil in

a small bowl and stir to combine.

2. Assemble the food processing bowl

using the quad blade.

3. Place flour, yeast mixture and salt into

the processing bowl. Place lid on bowl.

4. Select speed 15 and process for 10–15

seconds or until mixture just forms a
ball. Do not over process. Turn out onto
a lightly floured surface and knead for
3–4 minutes or until a smooth ball forms.

5. Place dough ball into a lightly oiled

bowl, cover with cling wrap. Set aside
in a warm draught 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.

6. For thin crust, divide dough into 3

dough balls and set aside until required.

7. For thicker crust, divide dough into 2

even dough balls and set aside until
required.

PIZZA SAUCE

Makes 1½ cups

INGREDIENTS

1 medium red onion, quartered
3 cloves garlic
1 tablespoon olive oil
800g can whole roma tomatoes
1 tablespoon chopped fresh oregano
½ teaspoon dried chilli flakes
1 bay leaf
1 teaspoon sugar
Salt and Pepper to taste

METHOD

1. Assemble processing bowl with

quad blade.

2. Add onion and garlic to processing

bowl. Place lid on bowl. Select speed 15
and pulse until finely chopped.

3. Heat oil in a medium sized saucepan;

add onion mixture and cook,
stirring occasionally, until onions
are translucent.

4. Place tomatoes into processing bowl

and pulse until finely chopped. Add
tomatoes to onion mixture with oregano,
chilli flakes, bay leaf and sugar.

5. Bring mixture to the boil then reduce to

a simmer and cook for 10–15 minutes or
until thickened.

6. Allow to cool; remove bay leaf and store

in an airtight container for up to 7 days
in the refrigerator. Sauce can also
be frozen.

35

PAge heAder.....

RECIPES FROM SAGE

POTATO GNOCCHI

Serves 4–6

INGREDIENTS

1 kg medium size Desiree, Dutch Cream or
Nicola potatoes

1 egg, lightly beaten
¾ cup (110g) plain four, plus extra for

dusting salt

METHOD

1. Peel potatoes and cut into 2.5cm pieces.

Place potatoes into a large saucepan and
cover with cold water. Cover and bring
to the boil over a high heat. Once boiling
remove lid and cook for about 20–25
minutes or until potatoes are tender and
a skewer can be inserted easily. Drain
potatoes well.

2. Place potatoes back into the dry

saucepan and gently shake the potatoes
in the saucepan over a low heat for
1–2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes.

3. Assemble the motor body with the

potato masher attachment set to the
finest setting; using speed 15 mash
potatoes until smooth. Do not over
process as this will cause the potatoes to
go gluey.

4. Place potato onto a clean flat work

surface and make a well in the centre.
Pour egg into the centre and add flour
and salt. Knead mixture gently together
to form a soft dough.

5. Cut dough into 10 portions and roll into

a long thin logs 2cm in diameter. Cut
each log into 1.5 cm portions.

6. Bring a large pot of water to the boil;

once boiling add salt. Gently drop 20–25
gnocchi into cooking water. Stir once;
when gnocchi rises to the top, scoop
out with a slotted spoon and place into
a large bowl. Repeat with remaining
gnocchi.

Serve gnocchi with pesto on page 33.

CREAMY MASHED POTATO

Serves 4–6

INGREDIENTS

1 kg medium size brushed potato such as Sebago
80g butter
200ml warm milk
Salt, to taste

METHOD

1. Peel potatoes and cut into 2.5cm pieces.

Place potatoes into a large saucepan and
cover with cold water. Cover and bring
to the boil over a high heat. Once boiling
remove lid and cook for about 20–25
minutes or until potatoes are tender and
a skewer can be inserted easily. Drain
potatoes well.

2. Place potatoes back into the dry

saucepan and gently shake the potatoes
in the saucepan over a low heat for
1–2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes. Transfer potatoes to a
straight sided bowl or mash in saucepan.
Add the butter and warm milk.

3. Assemble the motor body with the

potato masher attachment set to the
desired masher setting; using speed 15
mash potatoes until smooth. Do not over
process as this will cause the potatoes to
go gluey.

Season to taste with salt and serve.

36

PAge heAder.....

RECIPES FROM SAGE

LEMON TARTS

Makes 4

INGREDIENTS

Sweet Shortcrust Pastry

¾ cup (110g) plain flour
2 tablespoons icing sugar mixture
65g butter
1 tablespoon iced water

Lemon Filling

2 lemons
2 eggs
1 egg yolk
½ cup (110g) caster sugar
100ml cream

METHOD

1. Assemble the processing bowl using the

quad blade. Add flour, icing sugar and
butter. Place lid on bowl. Select speed 15.
Process until well combined; add water,
½ tablespoon at a time and process until
mixture just forms a ball.

2. Remove pastry from bowl onto a clean

surface and shape into a flat disc. Cover
pastry and refrigerate for 30 minutes.

3. Grease a 24cm round loose-based flan

tin. Roll pastry, between two sheets
of baking paper, large enough to line
tin. Carefully lift pastry into tin and
press into sides; trim edges. Cover and
refrigerate for 30 minutes.

4. Preheat oven to 200°C. Place tin on

oven tray; line pastry with baking paper
then fill with baking beans. Bake for
10 minutes then remove beans and
paper and cook in oven for a further
10 minutes or until pastry is lightly
browned; remove from oven and reduce
heat to 160°C.

5. Remove rind from lemons; reserve.

Juice lemons. Combine rind, juice and
remaining filling ingredients and whisk
until well combined.

6. Carefully pour into pastry case and bake

for about 35 minutes or until set. Cool
completely before serving.

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RECIPES FROM SAGE

INDIVIDUAL STICKY DATE
PUDDINGS WITH
BUTTERSCOTCH SAUCE

Makes 12

INGREDIENTS

200g dried dates, coarsely chopped
1 teaspoon bicarbonate soda
1¼ cups (310ml) boiling water
60g butter, softened
1 cup (220g) firmly packed brown sugar
1 cup (150g) self raising flour
2 eggs, lightly beaten

Butterscotch sauce

1¼ cups (275g) firmly packed brown sugar
300ml pouring cream
125g butter

METHOD

1. Preheat oven to 180°C. Grease a

capacity muffin tray.

2. Place dates, bicarbonate soda and

boiling water into a heatproof jug; stand
for 5 minutes. Assemble the processing
bowl using the Quad blade. Carefully
pour into processing bowl. Place lid on
bowl. Using speed 13; pulse 2–3 times.

3. Add butter and sugar and pulse 2–3

times. Add remaining ingredients and
pulse mixture until just combined.
Do not over process. Scrape down sides
of bowl if necessary.

1

⁄3 cup

4. Divide mixture evenly between 12 holes

of the muffin tray and bake for about
25 minutes or until cooked when tested
with a wooden skewer. Remove from
oven and stand for 5 minutes before
turning out onto a wire rack. Serve warm
with butterscotch sauce.

To make Butterscotch

1. Sauce. Combine all ingredients in a

saucepan and cook, stirring, over a low
heat until combined.

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RECIPES FROM SAGE

LEMON CAKE

Serves 8

INGREDIENTS

185g butter, melted
¾ cup (165g) caster sugar
1 tablespoon finely grated lemon rind
3 eggs, lightly beaten
1½ cups (225g) self raising flour
½ cup (110g) caster sugar, extra
¼ cup (60ml) lemon juice

METHOD

1. Preheat oven to 160°C. Grease and line

base and sides of a loaf pan.

2. Assemble the processing bowl using

the quad blade. Place all ingredients
into the processing bowl. Using speed
15; process ingredients until combined.
Scrape down sides if necessary. Spoon
into prepared pan.

3. Bake in oven for 50–60 minutes or until

cooked when tested with a wooden
skewer. Turn onto a wire rack.

4. Combine sugar and lemon juice and

quickly spoon over warm cake.

CHOCOLATE CHUNK COOKIES

Makes approximately 30

INGREDIENTS

2¼ cups (335g) plain flour
1 teaspoon baking powder
1 teaspoon salt
250g butter, room temperature
¾ cup (165g) white sugar
¾ cup (165g) firmly packed brown sugar
1 teaspoon vanilla extract
2 x 60g eggs
300g milk or dark chocolate, roughly chopped

METHOD

1. Preheat oven to 190°C. Line two baking

trays with baking paper.

2. Sift flour, baking powder and salt

together in a bowl.

3. Assemble the processing bowl using the

quad blade. Combine butter, sugars and
vanilla into processing bowl. Place lid on
bowl. Attach the motor body and select
speed 15; process until sugar and butter
are creamy.

4. Add eggs one at a time making sure to

incorporate each egg well. Scrape down
sides in needed.

5. Add half the flour mixture and pulse

until mixture starts to combine. Scrapes
sides of bowl; add remaining flour and
pulse until just combined.

6. Remove blade and stir through

chocolate.

7. Drop rounded tablespoons of dough

onto baking trays allowing room for
spreading. Bake in preheated oven for
9–11 minutes.

8. Cool on baking trays for 2 minutes then

transfer to wire rack to cool completely.
Repeat with remaining dough.

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NOTES

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NOTES

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