Sage the Scraper Mixer Pro BEM800UK Instruction Booklet

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CONGRATULATIONS

On the purchase of your new

Breville Fast Slow Cooker™

BEM800UK

the Scraper Mixer Pro

™

Instruction Booklet

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.

BEM800UK Issue - E14

Freephone (UK Landline): 0808 178 1650

Mobile Calls (National Rate): 0333 0142 970

www.sageappliances.co.uk

customerservice@sageappliances.co.uk

Product registration takes only a few minutes and ensures a record of your purchase. Registration also makes it easier to get support and advice on any questions or issues that you might have in the future. If you wish, we can also send you free recipes and additional hints and tips on making the best of your appliance.

Go to www.sageappliances.co.uk and click on ‘Product Registration’.

What’s on your mind?

Our constant aim is to improve the quality and features of our appliances. We welcome your comments and ideas in assisting our ongoing development.

Go to www.sageappliances.co.uk and click on ‘Support’.

Sage™ by Heston Blumenthal‰

Customer Service Centre

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CONTENTS

3 We recommend safety ﬁrst

8 Getting to know your

new appliance

10 Assembly & operation

16 Troubleshooting

18 Care, cleaning & storage

19 Bread - recommendations

20 Bread - the vital ingredients

22 Baking- recommendations

23 Baking - the vital ingredients

24 Measuring & weighing

25 Heat guide

26 Recipes

WE RECOMMEND SAFETY FIRST

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™ 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

−Green & Yellow = Earth

• 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’.

−The Green & Yellow wire

must be connected to the terminal which is marked with the letter E or the earth symbol

• Please note that if a 13 amp

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

IMPORTANT SAFEGUARDS

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.

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WE RECOMMEND SAFETY FIRST

• Carefully read all

instructions before operating the bench mixer for the ﬁrst time and save for future reference.

• Remove and safely discard

any packaging material and promotional labels before using the bench mixer 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 bench mixer

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

• Do not use the bench mixer

on a sink drain board.

• Do not place the bench

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

• Always ensure the bench

mixer is completely assembled before operating. Follow the instructions provided in this book.

• Ensure the speed control

dial is in the OFF position and the bench mixer is switched off at the power outlet and the power cord is unplugged before attaching the beater, whisk or dough hook.

• Do not use attachments other

than those provided with the bench mixer. Use only the beater whisk and dough hook supplied with the mixer.

• The maximum dough this

machine can mix is 600 grams ﬂour plus 375ml water. If your recipe is more than this, machine must be rested after 3 minutes of use to avoid overloading the motor.

• Do not operate the appliance

continuously on heavy loads for more than 3 minutes. None of the recipes in this book are considered a heavy load.

• Handle the bench mixer and

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

WE RECOMMEND SAFETY FIRST

• Keep hands, hair, clothing,

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

• Should an object such as a

spoon or spatula fall into the bowl while mixing, immediately ensure the speed control dial is in the OFF position, turn the bench mixer off, unplug at the power outlet and remove the object.

• Do not place hands in the

mixing bowl unless the bench mixer is disconnected from the power outlet. Ensure the speed control dial is in the OFF position, the bench mixer is switched off and unplugged from the power outlet before removing the beater, whisk or dough hook.

• Ensure the motor and

beater, whisk or dough hook have completely stopped before disassembling.

• Always remove the

beater, whisk or dough hook from the bench mixer before cleaning.

• Care should be taken when

removing the food from the mixer bowl by ensuring the motor and the beater, whisk, or dough hook have completely stopped before disassembling. Ensure the speed control dial is in the OFF position, the appliance is switched off at the power outlet and unplugged before unlocking the mixer motor head and moving into the upright position. The beater, whisk or dough hook should be released from the mixer motor head before removing the processed food from the mixer bowl and the beater, whisk or dough hook.

• Ensure the mixer motor head

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

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• Always ensure the speed

control dial is in the OFF position, the power is switched off at the power outlet and the power cord is unplugged from the power outlet before attempting to move the bench mixer, before assembling or disassembling, when not in use and before cleaning or storing.

• Do not move the bench mixer

whilst in operation.

• Do not leave the bench mixer

unattended when in use.

• Do not place any part of

the bench mixer in the dishwasher other than the bowl, splash guard, beater, dough hook and whisk.

• Do not place any part of

the bench mixer in the microwave oven.

• Always disconnect the

appliance from the supply if it is left unattended and before assembling, disassembling or cleaning.

• Keep the bench mixer

clean. Follow the cleaning instructions provided in this book.

• CAUTION: In order to avoid

a hazard due to inadvertent resetting of the thermal cut-out, 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.

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

• Fully unwind the power cord

before use.

• Do not let the power cord

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

• To protect against electric

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

• 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™ Customer

Service on 0808 178 1650 | 0333 0142 970 or go to www.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. 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.

WE RECOMMEND SAFETY FIRST WE RECOMMEND SAFETY FIRST

• 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.

WARNING

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

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GETTING TO KNOW YOUR NEW APPLIANCE

A. Motor head Powerful motor for thorough

mixing results

B. 4.7L stainless steel mixing bowl

with handle

C. Illuminated LED speed indicator band

displays selected mixing task

D. Tilt back and lock down hinge button

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

E. Bowl locking recess the bowl locking

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

F. LCD screen with count up & down

timer mixer can be set to count down according to a speciﬁed time on a recipe or set to count up to asses mixing time

G. Pause function rotate dial to “pause” to

temporarily stop mixing and pause the timer

H. Sage Assist™ handles handles on base

and on motor head allow for easy and comfortable lifting of the mixer

I. Load Sensing Technology internal

sensors detect when heavy batters are being mixed and automatically adjust to maintain the selected speed (not shown)

J. Internal Cord Storage located in the

rear of the mixer. Cord pushes into the mixer base for convenient and tidy storage

K. Splash guard prevents ingredients from

splattering out of the bowl

GETTING TO KNOW YOUR NEW APPLIANCE

A. Flat beater thoroughly mixes a variety of

mixtures such as cake and biscuit batter, pastries, and mashed potatoes

B. Wire whisk consistently mixes

and aerates for egg whites, cream and thin batters

C. Dough hook effectively kneads heavy

dough for bread and pizza

D. Scraper beater Scrapes the sides and

bottom of the bowl for exceptionally thorough mixing, of cake and biscuit batter, pastry and frosting.

E. Spatula (not shown)

About your scraper beater

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

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

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Before ﬁrst use

Before using your bench mixer for the ﬁrst time, remove any packaging material and promotional labels. Ensure the speed control dial is in the OFF position, the mixer is switched off at the power outlet and the power cord is unplugged.

Remove the mixing bowl, beater, whisk and dough hook and wash in warm soapy water with a soft cloth. Rinse and dry thoroughly.

The bowl and the attachments may be washed in the dishwasher.

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

Attaching the bowl

1. To remove or insert the mixing bowl,

the mixer motor head must be raised and locked into the open position.

2. Place the mixer on a level, dry bench

top. The mixer motor head should be in the horizontal (closed) position when moving. Raise the mixer motor head by pressing the RELEASE button.

ASSEMBLY & OPERATION

3. Lift the mixer motor head up until it

tilts back and locks into the open position.

4. Insert the mixing bowl into the bowl

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

ASSEMBLY & OPERATION

Attaching mixing and whisking tools

1. Raise the motor head by pressing the

RELEASE button.

2. Align the groove in the top of the

mixing attachment with the locking pin on the spindle extending down from the mixer motor head.

3. Push the attachment upwards and

turn clockwise until it locks securely onto the locking pin on the spindle (see Fig. 1).

Fig. 1

4. Lower the mixer motor head by

pressing the RELEASE button and gently lowering the mixer motor head until it locks into the closed position.

5. The splash guard can now be

assembled if required. Slide the main ring into position on top of bowl, then assemble the pour spout.

Operating the mixer

Planetary mixing action

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

1. Ensure the speed control dial is set

to the OFF position, plug the cord into a 220–240V power outlet and switch the power ON at the power outlet. The illuminated LED speed indicator band will ﬂash and the count up/down timer will display 0:00. The mixer is now ready.

2. Add ingredients to the mixing bowl

as indicated in the recipe.

3. Always begin mixing by selecting

a low speed setting on the speed control dial. Starting on a low speed will prevent ingredients splattering. Increase the speed as suited to the mixing task. The speed setting can be adjusted during operation. If necessary, stop the mixer during operation and scrape any food mixture down the sides of the mixing bowl with a spatula.

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ASSEMBLY & OPERATION

4. If the mixer has not been used for

5 minutes it will automatically change from STANDBY mode to a power saving OFF mode and the illuminated LED will switch off. To exit OFF mode and begin mixing, turn the dial to the selected speed or press one of the count up/down timer buttons.

5. Do not turn the mixer on with the

scraper beater in place if the mixing bowl is empty. This will cause the scraper beater to make a loud noise as it scrapes the bowl.

6. When ingredients are in the mixing

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

Count-up timer

The count-up timer is for gauging mixing time. You can monitor the time it takes to thoroughly mix the ingredients, so that the next time you mix the same ingredients you can set the count-down timer for the speciﬁc time.

The count-up timer will automatically begin counting up as soon as the dial is rotated from OFF to one of the speeds. When the dial is turned to PAUSE the total time will be displayed on the LCD and will ﬂash. When the dial is turned to OFF, the LCD display will reset back to 0:00.

Count-down timer

The count-down timer is for any recipe that speciﬁes the length of time ingredients should be mixed. For example, if a recipe reads, “beat for 3 minutes”.

To set the count-down timer, press the up or down arrows until the desired mixing time is displayed on the LCD screen. Press and hold to scroll more quickly.

Rotate the dial to select the desired speed, and begin mixing. When the timer has ﬁnished counting down, it will beep. The motor will automatically turn off and the timer will ﬂash OFF.

The control dial must to be rotated to the OFF position to reset the timer and to continue mixing.

The maximum time displayed on the timer is 60 minutes. The mixer will automatically switch OFF at 60 minutes. The control dial needs to be rotated to the OFF position to reset the timer and to continue mixing.

Pause mode

While mixing, at any stage, you can rotate the control dial to the PAUSE setting. This will suspend the timer, and turn the motor off. This enables you to assess the mixing progress or add additional ingredients without affecting the timer.

For example, if you are mixing using the count-up timer mode, you can rotate the control dial from one of the mixing speeds to PAUSE. The mixer motor will stop and the timer will pause.

Once ready, rotate the dial back to one of the mixing speeds and the timer will continue to count-up from the exact time it was paused. Alternatively, if the mixer is on PAUSE, you can reset the timer to 0:00 by rotating the dial to OFF.

The PAUSE function can also be used in the count-down timer mode. To continue mixing, rotate the dial back into one of the mixing speeds to allow the timer to continue counting down.

ASSEMBLY & OPERATION

Using the scraper beater

• The scraper beater can be used for a

variety of mixing tasks. These include creaming butter and sugar, pastry, cake and biscuit doughs, batters, icing and frosting. The scraper beater creates a much more efﬁcient mixing action, which means the mixing time of many recipes will be reduced. Refer to the chart below for approximate mixing times for common mixing tasks.

• Longer mixing times may be required

for larger or double quantities.

• Do not use the scraper beater for mixing

heavy dough (bread, pizza etc) or whisking egg whites.

• When adding ﬂour to the mixing bowl,

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

• The scraper beater can also be used as a

spatula when removing cake, biscuits or other mixtures from the mixing bowl.

SPEED SETTING ATTACHMENT FOR

Kneading/Folding Bread dough

Creaming/Beating

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

Whipping/Aerating

Cream, egg white/meringues, marshmallow

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ASSEMBLY & OPERATION

MIXTURE MIXING TASK APPROX. MIXING TIME

Butter & sugar Creaming 1–4 minutes (or until mixture is

pale and creamy)

Cake, mufﬁn batter Incorporating wet and

dry ingredients

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

Biscuits & cookie mixtures Incorporating wet and

dry ingredients

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

Thin/light batters (ie. Pancakes)

Incorporating wet and dry ingredients

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

Icing Incorporating wet and

dry ingredients

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

Frosting Creaming butter

Combining icing sugar, butter & liquid ingredients

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

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

ISSUE TIP

Choice of attachments Use the beater for all mixing tasks. Use the whisk for all whipping

or aeration tasks. Use dough hook only for kneading bread dough.

Speed settings Use the mixing guide to select a suitable mixing speed when

preparing recipes. Begin mixing at lowest speed then increase to higher speed to prevent splattering.

Mixing Mix for the recommended time in the recipe – avoid over mixing.

Should an object such as a spoon or spatula fall into the bowl while mixing, immediately turn the mixer off, unplug at the power outlet and remove the object.

Egg white Be sure t he whisk and bowl are compl etely clean and dry

before use – a sm all amount of fat or egg yol k will affect whipping performa nce.

Bread dough Add liquid ingredients to the dry ingredients. Use Kneeding/

Folding setting to knead ingredients into a dough ball. DO NOT place hands near dough hook when mixer is operating.

ASSEMBLY & OPERATION

Disassembling the mixer

1. When mixing is complete, turn

the speed control dial to the OFF|STANDBY position, switch the appliance off at the power outlet and unplug the cord.

2. To remove splash guard, separate

the pour spout, then slide main ring out of position.

3. Raise the mixer motor head by

pressing the R ELEASE button. Lift the motor head up until it locks into the open position.

4. Remove the mixing or whisking tool

by holding the mixer motor head and pressing the tool upwards on the spindle. Then turn the attachment anti-clockwise to release it from the pin on the spindle.

5. Use a soft plastic spatula to remove

mixture from the beater, dough hook or whisk attachment.

6. Release and remove the mixing bowl

from locking recess on mixer base by turning anti-clockwise.

7. Use a soft plastic spatula to remove

mixture from the mixing bowl.

8. Lower the mixer motor head by

pressing the R ELEASE button and lowering the mixer motor head down until it locks into the horizontal position.

9. When lowering or lifting the mixer,

always support the motor head with your other hand to prevent from free-falling.

WARNING

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

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TROUBLESHOOTING

Motor head safety cut-off

The mixer is equipped with a motor head safety cut-off. If the mixer head is lifted up at any time while the mixer motor is switched on, the safety cut-off will automatically switch the motor off and set the mixer into standby mode.

To restart the motor within 5 minutes, lower the mixer head into the horizontal (closed) position, and turn the dial away then back to the required speed setting. This will resume mixing and the timer will resume counting.

To restart the motor after 5 minutes or more, lower the mixer head and turn the dial to OFF then back to the required speed. The timer will start from 0.

To turn the mixer off (instead of restarting), turn the dial to OFF, and unplug from the wall.

Electronic protection cut-off (current overload)

The mixer is equipped with an electric protection cut-off and will automatically stop operating if the motor is stalled or overloaded. This is normally a result of excessive ingredients being processed at one time. Should the mixer go into this mode, the LED indicator band will ﬂash and the error message “E1” will ﬂash on the LCD screen and the buzzer will “beep” 3 times.

If this error occurs, turn the speed control dial to the OFF position, switch the appliance off at the power outlet and unplug the cord. Remove some of the ingredients in the mixing bowl and then restart the mixer.

Thermo protection cut-off (temperature overload)

The mixer is equipped with a self-resetting safety device which safeguards against overheating the motor with excessive loads. If overheating occurs, the mixer will automatically activate the overheating protection device and the motor will switch itself off. Should the mixer go into this mode, the LED indicator band will ﬂash and the error message “E2” will ﬂash on the LCD screen and the buzzer will “beep” 3 times.

If this error occurs, turn the speed control dial to the ‘OFF’ position, switch the appliance off at the power outlet and unplug the cord. Wait at least 15 minutes before restarting the mixer.

TROUBLESHOOTING

PROBLEM EASY SOLUTION

Machine will not work when switched ON

• Always ensure the speed control dial is in the OFF position

before start.

• The temperature overload protection (thermo cut-off) device

has not been activated automatically, allow more time for the motor to cool down.

Cannot set the time on the count-down timer

• Always ensure the speed control dial is in the OFF position

before trying to set the count-down time.

Mixer suddenly switches off during mixing

• The mixer has been stressed by overloading or stalling. The

mixer will automatically activate the overload protection button and the unit will switch itself off. If this happens, switch the mixer off at the outlet and unplug it for at least 15 minutes. The overload protection device will reset, and the mixer will be ready to use again when it powers back into standby mode.

“E1” error message is ﬂashing on the count-up/down timer display

• The mixer will automatically stop operating if the motor is

stalled. If this occurs, the ‘E1’ error message will ﬂash on the count-up/down timer display. This is an electronic safety feature. This is normally a result of too much ingredients being processed at one time. Try removing some of the ingredients from the bowl. To continue mixing, turn the speed control dial to the off position and unplug the mixer from the power outlet. Then plug the mixer into the power outlet and use as normal.

“E2” error message is ﬂashing on the count-up/down timer display

• This may indicate that the motor has been stressed by

overheating with excessive load. The mixer is ﬁtted with a selfresetting safety device which safeguards against overheating on the motor with excessive loads. If overheating occurs, the mixer will automatically activate the overheating protection device and the motor will switch itself off. When the overheating protection is activated, unplug the mixer from the power outlet for at least 15 minutes to allow the unit to cool. Turn the speed control dial to the OFF position then plug the mixer into the power outlet and use as normal.

Noise is heard when scraper beater is mixing

• When ingredients are in the mixing bowl, the scraper beater

may make a slight noise as it scrapes the sides and bottom of the bowl. This is normal and should not cause concern. Do not turn the mixer on with the scraper beater in place if the mixing bowl is empty. This will cause the scraper beater to make a loud noise as it scrapes the bowl.

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BREAD - RECOMMENDATIONS

Hints & tips for better bread-making

• Do check the ingredients and read the

recipe before starting to bake.

• Do measure ingredients accurately

— weighed measurements are more accurate than volume measurements.

• Do use bread ﬂour unless recipe

states otherwise.

• Do check use-by-dates on ingredients.

• Do add ingredients in the order stated in

the recipe.

• Do store opened ingredients in

airtight containers.

• Do use ingredients at room temperature.

• Don’t use ﬂour that contains a protein

level of less than 11%.

• Don’t use tableware cups, jugs or spoons

for measuring.

• Don’t use hot water or liquids.

• Don’t use self-raising ﬂour to

make yeasted bread unless recipe states otherwise.

• In high altitude areas above 900m,

lower air pressure causes the dough to rise faster. Try reducing yeast by 1/4 teaspoon.

• If the weather is hot and humid, reduce

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

• Flour properties can alter on a seasonal

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

Sponging yeast

• Instant active dried yeast is used in the

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

• Fresh or compressed yeast needs to be

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

• To substitute, use three times the

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

• To sponge the yeast: Place the quantity

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

Warm area for rising

• Yeast, either when sponging or in the

dough, requires warmth to rise.

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

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

CARE, CLEANING & STORAGE

Motor head and mixer base

Do not wash or immerse the mixer motor head or mixer base in water. Do not allow water or other liquids to enter the gear system, as this may result in damage.

Wipe clean with a soft, damp cloth then dry thoroughly. Wipe any excess food particles from the power cord.

Cleaning agents

Do not use abrasive scouring pads or cleaners on the mixing bowl, ﬂat beater, dough hook or whisk, as they may scratch the surface. Use only warm soapy water with a soft cloth.

Also do not soak attachments for extended periods of time, for example several hours or overnight, as this may damage the ﬁnish.

Bowl and attachments

Wash the bowl and attachments (beater, scraper beater, whisk and dough hook) with warm soapy water and a soft cloth or a soft bristled brush. Rinse and dry thoroughly. Avoid abrasive scouring pads or cleaners, as they may damage the surfaces..

Dishwasher

The bowl and attachments (beater, scraper beater, whisk and dough hook) can also be washed in the dishwasher on a standard wash cycle. Place scraper beater on the top shelf onl y.

Storage

Store your mixer on the kitchen bench, or upright in an accessible cupboard.

Always ensure the speed control dial is in the OFF position, the mixer is off at the wall, and the power cord is unplugged.

Store the mixing bowl locked into the bowl recess in the mixer base.

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

Do not take off the motor head for any purpose.

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BREAD - THE VITAL INGREDIENTS

Vital ingredients for bread-making

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

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

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

There are several brands of bread or bakers ﬂour available nationally at larger supermarkets. It is a high protein, white bread ﬂour, with 11% protein.

Wholemeal wheat ﬂour contains the bran, germ and ﬂour of the wheat grain. Although breads baked with this type of ﬂour will be higher in ﬁbre, the loaf may be heavier in texture. Lighter textured bread can be achieved by replacing 160g of wholemeal ﬂour with white bread ﬂour.

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

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

Bread mixes contain ﬂour, sugar, milk, salt, oil and other ingredients such as bread improver. Usually only the addition of water and yeast is required.

Bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) and other enzymes (amylases) extracted from wheat ﬂours. Adding a bread improver will help strengthen the dough resulting in a loaf that is higher in volume, softer in texture, more stable and has improved shelf life qualities. A simple bread improver can be a crushed unﬂavoured vitamin C tablet added to the dry ingredients.

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

Powdered milk and milk products enhance the ﬂavour and increase the nutritional value of bread. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator).

Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf. Fresh milk should not be substituted unless stated in the recipe.

BREAD - THE VITAL INGREDIENTS

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

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

Yeast is used as the raising agent for the breads and requires liquid, sugar and warmth to grow and rise. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising. ‘Tandaco’ brand yeast (available nationally in most supermarkets) was used in the development of all yeasted recipes contained in this book. Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately.

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

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

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

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

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

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

Page 12

22 23

BAKING - THE VITAL INGREDIENTS

Vital ingredients for cake & pastry making

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

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

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

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

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

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

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

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

Butter will give particular ﬂavour and soft texture to baked products. Margarine can replace butter to give a similar result. Oil can be used in some baking to replace butter but will give texture and ﬂavour differences.

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

Milk should be full cream unless speciﬁed. Light, low fat or skim milk can be used but will give texture and ﬂavour differences.

Sugar (white crystal sugar) is used to give ﬂavour, texture and colour to baked products.

Caster sugar is often used in baking as it is easier to dissolve when creaming butter and sugar.

Brown sugar is also easy to dissolve and can be used to give a different ﬂavour and texture.

The large crystals of raw sugar are slower to dissolve and can be suitable for baked products such as mufﬁns.

BAKING - RECOMMENDATIONS

Hints & tips for better baking

• Check the ingredients and read the

recipe before starting to bake.

• Weigh and measure ingredients

correctly.

• Variations may occur in raw ingredients

use so adjust other ingredients and baking times if required.

• Preheat oven before starting recipe

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

• Temperature and cooking times

may vary with some ovens so adjust accordingly. If using a fan forced oven reduce the temperatures in the recipes by 10-20°C.

• When mixing, start the mixer at a

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

• When using smaller quantities turn off

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

• Ensure beaters and mixing bowl are

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

• Spray trays and cake pans with an oil

spray and line with baking paper; this will make removing your food easier.

• Butter should be softened at room

temperature to make creaming butter and sugar easier.

• Keep surfaces and ingredients chilled

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

• Avoid stretching pastry when rolling

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

• Eggs should be at room temperature to

give better volume when whipping.

• Break eggs individually into another

container before adding to other ingredients to avoid potential spoilage.

• Separate egg whites carefully to avoid

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

• Rinse beaten egg residue from beater

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

• Test if cakes are cooked 3-4 minutes

before end of recommended cooking time by inserting a wooden skewer into the centre of the cake. The skewer should come out clean or with small dry crumbs on it.

• For crisper results when baking biscuits,

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

Page 13

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HEAT GUIDE

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

THERMOSTAT SETTINGS DESCRIPTION OF OVEN TEMPERATURES

°C ELECTRIC °F °C GAS °F GAS MARK

Very slow 120 250 120 250 1

Slow 150 300 150 300 2

Moderately slow 170 325 160 325 3

Moderate 180 350 180 350 4

Moderately hot 200 400 190 375 5

Hot 220 425 200 400 6

Very hot 230 450 230 450 7

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

MEASURING & WEIGHING

Measuring and weighing ingredients

The accuracy of measurements can affect the critical balance of the recipe. Use accurate and appropriate measuring equipment to ensure the best results.

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

Dry measuring cups & 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). The extra amount gained from packing or tapping down ingredients 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.

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.

Measuring cup must be on a ﬂat and horizontal surface. For accuracy, bend to view the liquid level at eye level. An inaccurate measurement can affect the critical balance of the recipe.

Units of measurement

Some units of measurement are different in different countries. Please consider the guide below if using recipes from international sources.

Cups

• 250ml for Australia, New Zealand & UK

• 237ml for USA

Tablespoons

• 20ml for Australia

• 15ml for New Zealand, UK and USA

Teaspoons

• 5ml for all regions.

Page 14

STARTER RECIPES

FROM SAGE

STARTER RECIPES FROM SAGE

LEMON SHORTBREAD

Makes approximately 22

INGREDIENTS

250g butter, softened 110g caster sugar 1 tablespoon ﬁnely grated lemon rind 335g plain ﬂour

Icing

160g icing sugar, sifted 1 tablespoon lemon juice 1 teaspoon milk or water

Using a lightly ﬂoured rolling pin roll the mixture out to a 1cm thickness. Using a 5cm round pastry cutter cut rounds of shortbread and place onto baking trays. Reshape shortbread mixture to get as many rounds as possible. Refrigerate shortbread rounds for 15 minutes.

7. Bake rounds in preheated oven for about

25–30 minutes or until ﬁrm. Allow to cool on trays for 5 minutes before transferring to a wire rack. Once cool drizzle with icing.

8. To make icing, combine icing sugar,

lemon juice and water in a small bowl. If mixture is still thick add another ¼ – ½ teaspoon water. Mix well to combine. Spoon mixture into a zip lock bag. To drizzle over shortbread cut the edge of one corner of the bag to make a small opening and gently squeeze icing.

METHOD

1. Preheat oven to 150°C. Line two baking

trays with baking paper.

2. Assemble mixer with the scraper paddle.

Combine butter and caster sugar and lemon rind in mixer bowl.

3. Turn the mixer to LIGHT MIXING

setting, beat until butter, sugar and rind start to combine. Gradually increase to CREAM/BEAT setting. Beat mixture for about 5 minutes or until butter is very pale in colour.

4. Reduce speed to LIGHT MIXING and

gradually add ﬂour. Once all ﬂour is added increase speed slightly to mix thoroughly for 30 seconds.

5. Lightly knead dough on a ﬂat surface.

TIP

The buttery texture of the mixture should not need a ﬂoured surface but if very sticky on your work surface then lightly ﬂour the surface.

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GINGERBREAD

Makes 15–20

INGREDIENTS

90g butter 60g ﬁrmly packed soft brown sugar ¼ teaspoon salt 150g treacle 1 tablespoon ground ginger ¼ teaspoon ground cloves ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg 225g plain ﬂour ¼ teaspoon bicarbonate of soda

METHOD

1. Preheat oven to 170°C. Line two trays

with baking paper.

2. Assemble mixer using scraper beater,

Add the butter, sugar, salt, treacle and spices in mixer bowl. Turn the mixer to CREAM/BEAT setting and beat for 1 minute.

3. Reduce speed to KNEAD/FOLD setting;

add remaining ingredients and mix 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 for about 13–15 minutes. Cool for

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

6. For decorating gingerbread use the royal

icing recipe on page 49.

TIP

To make a gingerbread house the mixture needs to be doubled. We recommend using the standard paddle if doubling the recipe.

CARAMEL CHIP PEANUT BUTTER COOKIES

Makes 36

INGREDIENTS

125g butter, softened 280g crunchy peanut butter 220g ﬁrmly packed brown sugar 1 egg 260g plain ﬂour ½ teaspoon baking powder 70g roasted salted peanuts, chopped 95g caramel choc chips (see note)

METHOD

1. Preheat oven to 170°C fan forced. Line

two baking trays with baking paper.

2. Assemble mixer using scraper beater.

Combine butter, peanut butter and brown sugar in the mixer bowl. Slowly turn mixer to LIGHT MIXING setting and for 30 seconds. Increase speed to CREAM/BEAT and beat for 2 minutes until pale and creamy.

3. Reduce speed to LIGHT MIXING

setting; add egg and beat 30 seconds. Sift the ﬂour and baking powder over the butter mixture then beat on KNEAD/FOLD setting for about 30 seconds or until just combined.

4. Remove the bowl from the mixer and stir

through the peanuts and caramel choc chips. Roll tablespoons of mixture into balls. Place onto prepared baking trays, allowing room for spreading. Flatten with ﬁngertips to about 1cm thick. Bake for 15–18 minutes or until golden. Allow to stand on trays for 5 minutes before transferring to a wire rack to cool. Repeat with remaining cookie mixture.

NOTE

Caramel choc chips are available in baking section of most supermarkets, alternately use white, milk or dark choc chips.

STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE

PASSIONFRUIT YO YO'S

Makes 20 sandwiched biscuits

INGREDIENTS

250g butter, softened 80g icing sugar 1 teaspoon vanilla extract 225g plain ﬂour 80g custard powder Extra Icing sugar, for dusting

Filling

125g butter, softened 240g icing sugar 60ml passionfruit pulp

4. For the ﬁlling; Assemble mixer using

scraper beater. Combine the butter and icing sugar in the mixer bowl. Slowly turn mixer to AERATE/WHIP setting and beat 1 minute, increase speed to CREAM/BEAT setting and beat further 1–2 minutes until thick and pale. Fold through the passionfruit pulp.

5. Spread half the biscuits with passionfruit

ﬁlling and sandwich together with remaining biscuits. Dust with extra icing sugar just before serving serve.

METHOD

1. Preheat oven to 160°C fan forced. Line

two baking trays with baking paper. Assemble mixer using scraper beater. Add butter, sugar and vanilla in mixer bowl; slowly turn mixer to LIGHT MIXING setting and beat for 1 minute.

2. Increase speed to CREAM/BEAT

and beat for 3–4 minutes until pale and creamy. Reduce speed to LIGHT MIXING setting; add ﬂour and custard powder and beat until just combined.

3. Roll heaped teaspoons of mixture into

balls. Place onto prepared baking trays. Press with a ﬂoured fork to ﬂatten slightly. Bake for 15–18 minutes or until ﬁrm to touch. Allow to stand on trays for 5 minutes before transferring to a wire rack to cool. Repeat with remaining biscuit mixture.

Page 16

30 31

STARTER RECIPES FROM SAGE

RED VELVET CUPCAKES

Makes 20

INGREDIENTS

410g plain ﬂour 25g cocoa powder 1½ teaspoon baking powder ¼ teaspoon salt 185g butter, softened 330g caster sugar 2 eggs 180g sour cream 1 tablespoon pillar box red food colouring 125ml buttermilk ½ teaspoon bicarbonate of soda 1 teaspoon white vinegar Cream cheese frosting, to ice

Spoon into paper cases, ﬁlling each about two-thirds full. Bake for 20–25 minutes or until a skewer inserted in centre of cupcakes comes out clean. Stand in pans for 5 minutes then remove to a wire rack to cool completely.

6. Once cool top with cream cheese

frosting on page 50.

METHOD

1. Preheat oven to 160°C fan-forced. Line

two x 12 hole 80ml capacity mufﬁn trays with 20 cupcake liners.

2. Sift ﬂour, cocoa, baking powder and salt

onto a sheet baking paper.

3. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl. Beat on LIGHT MIXING setting for 1 minute then increase speed to CREAMING setting and beat for 2 minutes until pale and creamy.

4. With the mixer on LIGHT MIXING

setting add the eggs one at a time then add the sour cream. Combine food colouring and milk together and pour half into the batter. Beat in half the ﬂour mixture, then repeat with remaining milk and ﬂour mixtures. Turn the mixer to KNEAD/FOLD setting, combine the bi-carb and vinegar and pour into the batter, mixing 20 seconds.

STARTER RECIPES FROM SAGE

RASPBERRY CUPCAKES

Makes 12

INGREDIENTS

125g unsalted butter, softened 120g caster sugar ½ teaspoon vanilla extract 2 eggs 160ml milk 125g fresh or frozen raspberries Cream cheese or buttercream icing, to serve

METHOD

1. Preheat oven to 180°C no fan

(160°C with fan). Line a 12 hole 80ml capacity mufﬁn tray with cupcake liners.

2. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl. Turn the mixer to slowly to CREAM/BEAT setting and beat for 1 minute. Add vanilla then eggs one at a time. Reduce speed to KNEAD/FOLD setting and add half the milk. Beat in half the ﬂour mixture, then repeat with remaining milk and ﬂour mixtures. Do not over beat. Add raspberries and fold through once.

3. Divide mixture into patty cases. Bake

for about 20 minutes or until a wooden skewer inserted into centre of the cupcakes comes out clean. Turn onto wire racks to cool.

4. Once cool top with cream cheese or

buttercream icing on page 50.

TIP

If using frozen raspberries, thaw ﬁrst on paper towelling.

RICOTTA PANCAKES

Makes 6 to 8

INGREDIENTS

3 eggs, separated 2 tablespoons caster sugar 200g fresh ricotta 125ml milk 110g self-raising ﬂour 1 ½ teaspoons baking powder Unsalted butter for greasing Fresh berries, to serve Maple syrup, to serve

METHOD

1. Assemble mixer using the whisk

attachment. Add egg whites to mixer bowl. Turn the mixer to AERATE/WHIP setting and whisk egg whites until soft peaks form. Add sugar and whisk for 1 minute. Transfer egg white mixture to another bowl.

2. Place egg yolks, ricotta and milk into

bowl of mixer. Still using the whisk attachment, turn the mixer to CREAM/ BE AT setting and mix until combined. Reduce speed and add sifted ﬂour and baking powder and mix until just combined. Return egg white mixture back into mixer bowl and mix on KNEAD/FOLD setting 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.

5. Serve with fresh blueberries and

maple syrup.

TIP

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

Page 17

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STARTER RECIPES FROM SAGE

LEMONADE DATE SCONES

Makes 18

INGREDIENTS

Plain ﬂour, for dusting 450g self-raising ﬂour 160g chopped dates 200ml thickened cream 200ml lemonade

Cinnamon sugar butter

100g butter, softened 40g icing sugar 1 teaspoon ground cinnamon

METHOD

1. Preheat oven 230°C fan forced. Dust a

ﬂat oven tray with plain ﬂour.

2. Assemble mixer using the dough hook.

Sift the ﬂour into mixer bowl, add the dates, cream and lemonade. Turn the mixer to KNEAD/FOLD setting and mix 30 seconds to 1½ minutes until scone mixture just comes together. Turn onto a lightly ﬂoured surface and knead gently until base is smooth.

3. Press dough out to 2cm-thick. Use a

5cm round scone cutter to cut as many scones from dough as possible. Place onto tray just touching each other. Press dough together gently and repeat using the remaining dough. Bake 15 minutes until golden and well risen. Serve hot with cinnamon sugar butter or cream.

4. For the cinnamon sugar butter;

Assemble mixer using scraper beater, combine all the ingredients in mixer bowl. Slowly turn mixer to CREAM/ BE AT setting and beat for 2–3 minutes until well combined.

BANANA CAKE WITH LEMON ICING

Serves 10

INGREDIENTS

200g butter, softened 330g caster sugar 2 eggs 360g (approx 3 large) very ripe mashed bananas 1 teaspoon vanilla extract 125ml buttermilk 335g self-raising ﬂour 1 teaspoon ground cinnamon

METHOD

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

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

2. Assemble mixer using scraper beater.

Add butter and sugar to the mixer bowl. Slowly turn mixer to CREAM/BEAT setting and beat for about 1 minute or until well combined. Add eggs, one at a time, beating well between each addition. Add bananas and vanilla and mix well.

3. Reduce speed to KNEAD/FOLD setting;

add half the buttermilk. Beat in half the sifted ﬂour and cinnamon, then repeat with remaining milk and ﬂour mixtures; mix until just combined.

4. Spoon mixture into prepared pan and

bake for about 60 minutes or until a wooden skewer inserted into centre comes out clean.

5. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool completely.

6. Serve with lemon icing on page 49.

STARTER RECIPES FROM SAGE

LAMINGTONS

Makes 24

INGREDIENTS

75g self-raising ﬂour 75g plain ﬂour 75g cornﬂour 6 eggs 220g caster sugar 1 tablespoon boiling water 240g–320g desiccated coconut

Chocolate icing

640g icing sugar mixture 70g cocoa powder 250ml boiling water

METHOD

1. Preheat oven to 160°C fan forced. Grease

and line 4cm deep, 22 x 28cm (base) baking pan with baking paper, allowing it to overhang slightly. Sift ﬂours together onto a sheet baking paper. Repeat twice more.

2. Assemble the mixer using the whisk

attachment. Crack eggs into the mixer bowl. Add the sugar. Slowly turn mixer to AERATE/WHIP setting and whisk for 7–8 minutes, or until the mixture is thick and pale.

3. Sift ﬂour mixture again over egg

mixture, reduce speed to KNEAD/FOLD setting and whisk 20–30 seconds until just combined. With mixer on KNEAD/FOLD setting pour the water down the side of the bowl, whisk 10 seconds.

4. Spread sponge mixture into the pan and

bake, for 20–25 minutes or until sponge springs back when gently touched in the centre. Set aside and allow to cool in the pan. Turn onto a tray lined with a teatowel. Freeze 4–5 hours or overnight if time permits.

5. Trim the edges if necessary then cut the

sponge into 24 x 5cm squares. Spread the coconut over a tray.

6. For the chocolate icing, sift the icing

sugar and cocoa powder into a medium bowl. Add the water and stir until smooth. Place the bowl over a saucepan of hot water (this helps keep icing soft and runny).

7. Dip 1 piece of cake at a time into the

warm icing to coat. Allow excess to drip back into the bowl. Roll the cake in the coconut and place on a wire rack to set. Repeat with the remaining cake, icing and coconut.

Page 18

34 35

STARTER RECIPES FROM SAGE

ORANGE SOUR CREAM CAKE

Serves 8

INGREDIENTS

1 navel orange 150g butter, softened 150g caster sugar 2 tablespoons orange marmalade 3 eggs 160g lite sour cream 185g self-raising ﬂour 35g plain ﬂour 160g pure icing sugar, sifted Double cream, to serve

METHOD

1. Preheat the oven to 160°C fan forced.

Grease base and sides of 20cm (base) round cake tin. Line the base with baking paper.

2. Assemble mixer using scraper beater.

Remove rind from orange and juice orange; reserve juice. Combine orange rind, butter, caster sugar and orange marmalade in the mixer bowl and beat on LIGHT MIXING for 1 minute then increase speed to CREAM/BEAT for 2 minutes until pale and creamy.

3. With the mixer on LIGHT MIXING

setting add the eggs 1 at a time then add the sour cream and beat 20 seconds. Sift the ﬂours together into the bowl and mix on KNEAD/FOLD setting for 30–45 seconds until batter in smooth.

4. Spoon into the tin and smooth the

top. Bake for 50–55 minutes or until a wooden skewer inserted into centre comes out clean. Stand the cake in the tin for 15 minutes then turn onto a wire rack to cool.

5. For the icing; combine the icing sugar

and 1

⁄2 tablespoons of the orange juice in a small saucepan over medium heat. Stir until smooth and runny. Pour the icing over the cake allow to set.

STARTER RECIPES FROM SAGE

GLAZED CITRUS POPPY SEED CAKE

Serves 16

INGREDIENTS

160ml milk 80g poppy seeds 250g butter, softened 330g caster sugar 1 tablespoon ﬁnely grated orange rind 1 tablespoon ﬁnely grated lime rind 1 teaspoon vanilla extract 4 eggs 300g self-raising ﬂour

Glaze

2 teaspoons orange rind 125ml orange juice 125ml lemon juice 220g caster sugar

METHOD

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

base and sides of a 23cm round cake pan with baking paper.

2. Combine milk and poppy seeds in a

small bowl and soak for 10 minutes.

3. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl. Slowly turn mixer to CREAM/BEAT setting and beat for 1–2 minutes or until pale and creamy.

NOTE

As this is a large quantity of butter and sugar some may beat over the scraper. Mixture may need to be pushed down once.

4. Add rind and vanilla and beat till

combined. Add eggs one at a time, beating well between each addition.

5. Reduce to KNEAD/FOLD setting and

add half the poppy seed mixture. Beat in half the ﬂour mixture, then repeat with remaining poppy seed and ﬂour mixtures; mix until just combined.

6. Spread mixture into prepared pan

and cook in oven for about 1 hour and 20 minutes or until a wooden skewer inserted into centre comes out clean.

7. Meanwhile 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.

Page 19

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STARTER RECIPES FROM SAGE

APRICOT AND ALMOND TEA CAKE

Serves 10

INGREDIENTS

1kg apricot halves in natural juice 4 eggs 440g caster sugar ½ teaspoon vanilla extract 250ml sunﬂower, canola or light olive oil 450g plain ﬂour 1 teaspoon baking powder 25g ﬂaked almonds icing sugar, for dusting

METHOD

1. Preheat oven to 150°C fan forced.

Grease and line the base and sides of a 4cm deep, 22cm x 28cm slab pan with baking paper, allowing a 2cm overhang at both long ends.

2. Drain the apricots reserving 250ml of

the juice.

3. Assemble mixer using the whisk

attachment. Add eggs, sugar and vanilla to the mixer bowl. Slowly turn mixer to AERATE/WHIP setting; whisk for 6–7 minutes until pale and thick. Reduce speed to KNEAD/FOLD setting; pour in the 250ml juice and oil and whisk for 30 seconds.

4. Sift the ﬂour and baking powder

together over the egg mixture. Whisk on KNEAD/FOLD setting a further 30 seconds until just combined. Pour cake batter into the cake pan. Stand for 5 minutes (this helps thicken the batter)

5. Top with the apricots and sprinkle over

the almonds. Bake for 55–60 minutes or until a wooden skewer inserted into the centre comes out clean. Stand in the pan for 30 minutes then carefully lift onto a wire rack to cool. Dust with icing sugar and serve.

RASPBERRY JAM ROLL

Serves 6

INGREDIENTS

3 eggs 110g caster sugar 100g self-raising ﬂour 1 tablespoon cornﬂour 1 tablespoon white sugar, to sprinkle 165g raspberry jam 40g fresh or frozen raspberries

METHOD

1. Preheat oven to 180°C fan forced. Grease

and line base and sides of a 25 x 30cm (base) swiss roll pan with baking paper, allowing 2cm overhang along both long ends.

2. Assemble mixer using the whisk

attachment; add eggs and sugar to the mixer bowl. Slowly turn mixer to AERATE/WHIP setting and whisk for 5–6 minutes, or until the mixture is thick and pale.

3. Sift ﬂour and cornﬂour together over

the mixture. Turn the speed to KNEAD/ FOLD setting and whisk 20–30 seconds until just combined.

4. Spread sponge mixture into the pan and

bake, for 10–12 minutes or until sponge springs back when touched in centre and edges start to shrink from sides.

5. Meanwhile, place a sheet of baking

paper onto a clean tea-towel. Sprinkle with a little white sugar. Turn hot cake out onto the sugared paper. Remove paper lining and starting from 1 short side, gently roll the sponge and paper up. Roll in the clean tea towel and set aside to cool completely.

6. Unroll the sponge and spread with jam.

Scatter over the raspberries. Re-roll sponge, this time without the paper, to enclose the ﬁlling. Place onto a serving plate and serve.

STARTER RECIPES FROM SAGE

NANNA'S CARROT CAKE

Serves 10

INGREDIENTS

250g butter, softened 330g caster sugar 3 eggs 300g self-raising ﬂour 2 teaspoons ground cinnamon 1 teaspoon bicarbonate soda 180ml buttermilk 80g desiccated coconut 310g (approx 3 carrots) ﬁnely grated carrot 1 x 440g can crushed canned pineapple in juice,

well drained 125g chopped walnuts Cream cheese frosting, to serve

Reduce speed to KNEAD/FOLD setting; add sifted ﬂour, cinnamon and bi-carb then and add half the buttermilk. Beat in half the coconut, then repeat with remaining buttermilk and coconut mixtures; mix until just combined. Lastly on same setting fold through carrot, pineapple and walnuts until just combined.

5. Spoon mixture into prepared pan and

bake for about 1 hour and 5 minutes or until a wooden skewer inserted into centre comes out clean.

6. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool completely.

7. Once cake is cool spread with cream

cheese frosting on page 50 if desired.

METHOD

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

with fan). Grease and line base and sides of 23cm square cake pan with baking paper.

2. Assemble mixer using scraper beater.

Add butter and sugar to the mixer bowl. Slowly turn mixer to CREAM/BEAT setting and beat for about 1 minute or until well combined.

NOTE

As this is a large quantity of butter and sugar some may beat over the scraper. Mixture may need to be pushed down once.

3. Add eggs, one at a time, beating well

between each addition.

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STARTER RECIPES FROM SAGE

PUMPKIN SULTANA LOAF

Serves 8

INGREDIENTS

250g cooled mashed butternut pumpkin (see note)

100g butter, softened 275g ﬁrmly packed soft brown sugar 2 tablespoons maple syrup 2 teaspoons mixed spice 2 eggs 300g self-raising ﬂour ½ teaspoon bicarbonate of soda 80g sultanas 60g chopped pecan halves Extra pecan halves, to decorate

4. Spoon into prepared pan. Smooth

surface. Decorate with pecans if desired. Bake for 50–55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 30 minutes then turn onto a wire rack to cool. Serve warm or cold spread with butter or cream cheese.

NOTE

For 250g mashed pumpkin; Peel & cut 600 g butternut pumpkins into 3–4cm pieces. Place in a single layer on a microwave-safe plate. Cover with plastic and microwave on High/100% power for 6–8 minutes or until pumpkin is tender. Set aside to cool. Drain any excess water then mash until smooth.

METHOD

1. Preheat oven to 170°C fan forced.

Grease and line base and sides of a 6cm deep, 10cm x 20.5cm (base) loaf pan.

2. Assemble mixer using scraper beater.

Combine butter, sugar, maple syrup and mixed spice in the mixer bowl. Slowly turn mixer to LIGHT MIXING setting and for 1 minute. Increase speed to CREAM/BEAT setting and beat for 2–3 minutes until pale and creamy. Reduce speed LIGHT MIXING setting, add eggs one at a time then pumpkin and, beat for 30 seconds (mixture may curdle a little but it will be ﬁne once ﬂour added).

3. Sift the ﬂour and bicarbonate of soda

over the pumpkin mixture then beat on KNEAD/FOLD setting until just combined. Remove the bowl from the mixer and fold through sultanas and chopped pecans.

STARTER RECIPES FROM SAGE

CLASSIC SPONGE CAKE WITH JAM AND CREAM

Serves 8

INGREDIENTS

100g wheaten cornﬂour 50g self-raising ﬂour 1 teaspoon cream of tartar 4 eggs 165g caster sugar 300ml cream 165g strawberry jam, lightly warmed 6–8 fresh strawberries, thinly sliced Icing sugar, to serve

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 onto

a sheet of baking paper two times and set aside.

3. Assemble mixer using the whisk

attachment. Add eggs and sugar into mixer bowl. Slowly turn mixer to AERATE/WHIP setting and whisk for about 10 minutes or until the mixture is very thick.

4. Remove bowl from mixer and sift ﬂour

over the egg mixture a third time. Using the mixer’s whisk, carefully stir ﬂour through egg mixture until just combined.

5. Divide mixture evenly among cake pans;

bake in oven about 17–18 minutes or until sponge springs back when gently touched in the centre.

6. Allow cakes to cool in pans for 5 minutes

before transferring to a wire rack to cool completely.

7. Once cool, assemble mixer using the

whisk attachment. Add cream to mixer bowl. Slowly turn mixer to CREAM/ BE AT setting for about 1 minute or until just thicked. Top one sponge with warmed jam, fresh strawberries and some of the whipped cream. Top with second sponge. Dust with icing sugar. Serve with remaining cream.

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STARTER RECIPES FROM SAGE

CHOCOLATE BROWNIE CHEESECAKE

Ser ves 12–16

INGREDIENTS

Base

200g dark chocolate, chopped 200g butter, chopped 220g brown sugar 2 eggs 75g plain ﬂour 35g self-raising ﬂour 40g desiccated coconut

Cheesecake top

500g cream cheese, softened 220g caster sugar 1 teaspoon vanilla extract 2 eggs 300ml thickened cream

Assemble mixer using scraper beater. Combine cream cheese, sugar and vanilla in the mixer bowl. Turn mixer to KNEAD/FOLD setting and mix for 1 minute. Increase speed to LIGHT MIXING setting and beat for 2–3 minutes until creamy. Reduce speed to KNEAD/FOLD setting again and add eggs 1 at a time then the cream, beat 20–30 seconds until just combined.

4. Carefully pour cheesecake mixture

over the lukewarm base. Bake for 35–40 minutes or until cooked, the centre will still wobble slightly. Turn oven off and leave door ajar for 2 hours. Refrigerate overnight. Cut into pieces and serve.

METHOD

1. Preheat oven 160°C fan forced. Grease

and line a 5cm deep, 28cm (base) slab pan with baking paper, extending 2cm overhang along both long ends.

2. Combine chocolate and butter in a

small saucepan. Stir constantly over low heat until melted and smooth. Remove from the heat and stir in sugar. Transfer mixture to a bowl, add eggs one at a time, whisking well then stir in the ﬂours and coconut. Spread mixture over the base of the pan and bake for 15 minutes (base will still be soft). Remove from the oven and set aside 15 minutes. Reduce oven 150°C fan forced.

STARTER RECIPES FROM SAGE

PAVLOVA

Serves 8

INGREDIENTS

4 egg whites (150g) 220g caster sugar 300ml carton 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. Assemble mixer using the whisk

attachment. Add egg whites to mixer bowl. Slowly turn mixer to AERATE/ WHIP setting and whisk 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, assemble mixer using

the whisk attachment. Add cream to mixer bowl. Slowly turn mixer to CREAM/BEAT setting for about 1–2 minutes or until just thickened. Spread over pavlova and top with berries and passionfruit.

CHOCOLATE CAKE

Serves 10

INGREDIENTS

4 egg whites (150g) 200g good quality dark chocolate 200g butter, softened 220g caster sugar 1 teaspoon vanilla extract 2 eggs 225g self-raising ﬂour 30g cocoa powder 310ml 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. Assemble mixer using scraper beater.

Add butter, sugar and vanilla in mixer bowl. Slowly turn mixer to CREAM/ BE AT setting; beat for 1–2 minutes or until pale and creamy. Add eggs one and at time, beat until combined. Add melted chocolate and mix until combined.

4. Reduce speed to KNEAD/FOLD

setting; 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 a wooden skewer inserted into centre comes out clean.

5. Allow cakes to cool in pan for 5 minutes

before transferring to a wire rack to cool completely.

6. Serve cake with chocolate ganache on

page 49.

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STARTER RECIPES FROM SAGE

CHOCOLATE ROULADE

Serves 6

INGREDIENTS

3 eggs 110g caster sugar 100g plain ﬂour 1 teaspoon baking powder 2 tablespoons cocoa powder 3 teaspoons boiling water 1 tablespoon white sugar, to sprinkle 300ml thickened cream 2 tablespoons icing sugar 1 teaspoon vanilla extract 1 tablespoon icing sugar mixed with 1 tablespoon cocoa powder, for dusting

METHOD

1. Preheat oven to 180°C fan forced. Grease

and line base and sides of a 25 x 30cm (base) swiss roll pan with baking paper, extending 2cm overhang along both long ends.

2. Assemble mixer using the whisk

attachment. Combine eggs and sugar into mixer bowl. Slowly turn mixer to AERATE/WHIP setting and whisk for 5–6 minutes, or until the mixture is thick and pale.

3. Meanwhile, sift ﬂour, baking powder

and cocoa powder together onto a sheet baking paper twice. Turn the mixer off and sift the ﬂour mixture for the third time over the egg mixture. Turn the speed KNEAD/FOLD setting and whisk 20–30 seconds until just combined. Pour the water down the side of the bowl and mix 10 seconds.

4. Spread sponge mixture into the pan and

bake, for 10–12 minutes or until sponge springs back when touched in centre and edges start to shrink from sides.

5. Meanwhile, place a sheet of baking

paper onto a clean tea towel. Sprinkle with a little white sugar. Turn hot cake out onto the sugared paper. Remove paper lining and starting from 1 short side; gently roll the sponge and paper up. Roll in the clean tea towel and set aside to cool completely.

6. Wash and dry mixer bowl. Assemble

mixer using the whisk attachment; combine the cream, icing sugar and vanilla in the bowl. Slowly turn mixer to AERATE/WHIP setting and whisk for 40–50 seconds until ﬁrm peaks form. Cover and refrigerate until ready to serve.

7. Unroll the sponge and spread evenly

with the cream. Re-roll sponge, this time without the paper, to enclose the cream. Place onto a serving plate, dust with icing sugar and cocoa powder and serve.

STARTER RECIPES FROM SAGE

PROFITEROLES

Makes 16

INGREDIENTS

100g butter, chopped 250ml water 150g plain ﬂour 4 eggs, lightly beaten 300ml thickened cream 2 tablespoons icing sugar 1 teaspoon vanilla extract Icing sugar, to serve

METHOD

1. Position 1 shelf just above the centre and

1 shelf just below the centre position in the oven. Preheat oven 220°C fan forced. Line two baking trays with baking paper.

2. Combine the butter and water in a

medium saucepan over medium-low heat, heat, stirring often, 5 minutes until butter melts. Increase heat to high, bring to a rolling boil (the mixture should start to rise in the pan). As it does, quickly remove from heat, add all the ﬂour, stirring constantly until mixture comes together in a ball and leaves the sides of the saucepan. Transfer the hot dough to bowl of the mixer.

3. Assemble mixer using scraper beater.

Slowly turn mixer to LIGHT MIXING setting, add a quarter of the egg and beat until well combined; continue adding the egg until the choux pastry is thick and shiny.

4. Pipe or spoon choux pastry onto trays

allowing room for spreading. Bake for 10 minutes. Reduce oven to 200°C fan forced and bake a further 15–20 minutes, or until the choux is puffed, golden and ﬁrm to touch. Allow to cool completely on trays.

5. Wash and dry mixer bowl. Assemble

mixer using the whisk attachment. Combine the cream, icing sugar and vanilla in the mixer bowl. Slowly turn mixer to AERATE/WHIP setting and whisk for 40–50 seconds until ﬁrm peaks form. Cover and refrigerate until ready to serve.

6. Cut the proﬁteroles in half with kitchen

scissors. Fill with cream. Dust with icing sugar to serve.

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STARTER RECIPES FROM SAGE

MARSHMALLOWS

Makes 24

INGREDIENTS

440g caster sugar 200ml lukewarm water 6 teaspoons gelatine 125ml cold water 1 teaspoon vanilla bean paste 160g toasted desiccated coconut

Add the vanilla to the bowl. Assemble the mixer using whisk attachment. Slowly turn mixer to AERATE/WHIP setting and whisk for 4

½–5 minutes, or

until the mixture is very thick and white.

5. Spoon into the prepared pan and set

aside to cool. Once set (about 1 hour in fridge, 2 hours room temp) turn out of the pan and use a wet knife to cut into 24 squares. Toss in coconut and set aside until surface feels dry. Serve.

TIP

You can replace the coconut with good quality ﬁnely grated milk chocolate.

METHOD

1. Grease and line a 3cm deep, 16.5cm x

26.5cm (base) slab pan, allowing paper to hang over sides.

2. Combine the sugar and lukewarm into

a saucepan and cook over medium heat, stirring constantly, until sugar dissolves. Brush sides of pan with a wet pastry brush to dissolve any sugar crystals. Bring to boil and boil gently, without stirring for 5 minutes until thermometer reaches 110°C.

3. Sprinkle the gelatine over cold water and

stir with a fork to combine. Spoon the gelatine mixture into hot sugar syrup and cook, whisking constantly until the gelatine has dissolved then bring to gentle boil. Pour into mixer bowl and set aside for 20–30 minutes to cool to room temperature.

STARTER RECIPES FROM SAGE

ICING AND FROSTINGS

ROYAL ICING

Makes about 500ml

INGREDIENTS

2 egg whites pinch cream of tartar 280g pure icing sugar, sifted

METHOD

1. Assemble mixer using the scraper

beater. Add egg whites and cream of tartar in mixer bowl. Turn mixer to LIGHT MIXING setting until egg whites are lightly mixed.

2. Reduce speed to KNEAD/FOLD setting

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

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

METHOD

1. Assemble mixer using scraper beater.

Add icing sugar mixture and lemon rind into mixer bowl. Turn mixer to KNEAD/ FOLD setting and pour in lemon juice and butter. Mix until combined.

2. Spread on cooled cake.

CHOCOLATE GANACHE

For 1 x 23cm cake

INGREDIENTS

200g good quality dark chocolate, chopped 170ml cream

METHOD

1. Stir ingredients in small saucepan over

a low heat until smooth. Cool to spreading consistency.

2. Spread on cooled cake.

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STARTER RECIPES FROM SAGE

BUTTER CREAM ICING

For 1 x 23cm cake

INGREDIENTS

125g butter, softened 185g icing sugar mixture, sifted 1–2 tablespoons milk

METHOD

1. Assemble mixer using scraper beater.

Add butter to the mixer bowl. Slowly turn mixer to CREAM/BEAT setting and beat for about 1–2 minutes or until pale in colour.

2. Reduce speed to KNEAD/FOLD setting

and add sugar; once added increase speed again until mixed well. Adjust thickness of icing with milk. Spread on cooled cake.

TIP

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

CREAM CHEESE FROSTING

For 1 x 23cm cake

INGREDIENTS

60g butter, softened 250g cream cheese, softened 1 teaspoon vanilla extract 375g icing sugar, sifted

METHOD

1. Assemble mixer using scraper beater.

Add butter, cheese and vanilla into the mixer bowl. Slowly turn mixer to CREAM/BEAT setting and beat for about 1 minute or until well combined.

2. Reduce speed to KNEAD/FOLD setting

and add sugar; once added increase speed again until mixed well. Spread on cooled cake.

STARTER RECIPES FROM SAGE

BASIC WHITE BREAD

INGREDIENTS

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

METHOD

1. Assemble mixer using dough hook.

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

improver and yeast into mixing bowl.

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

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

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

TIP

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

4. Place the dough ball into a large bowl,

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

5. Remove the risen dough from the

bowl and knead again on a lightly ﬂoured surface.

6. Shape dough into a roll shape to ﬁt a

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

7. Cover loosely with lightly greased

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

8. Brush top of dough with egg glaze if

required and bake in a preheated oven

9. at 200ºC for 40-50 minutes or until

cooked and golden brown.

10. Remove from pan and cool on wire rack.

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STARTER RECIPES FROM SAGE

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 330ml lukewarm water 1 ½ teaspoons salt 300g bakers ﬂour 240g wholemeal plain ﬂour 2 teaspoons white sugar 2 ½ teaspoons instant dried yeast 1 tablespoon olive oil White and brown quinoa extra for crust

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. Cover with a clean towel and allow to rise again for about 30 minutes until doubled in size.

5. Preheat oven to 190°C.

6. Once doubled in size, cut three shallow

slits with a sharp knife on the top of the loaf.

7. Bake in oven for 30–35 minutes or until

golden brown and hollow when tapped on top. Transfer to a wire rack to cool completely. Place in oven for 10 minutes again if serving hot.

METHOD

1. Combine chia, linseed and quinoa in a

small bowl. Add 125ml of the water and mix well; set aside for 20 minutes.

2. Assemble mixer using the dough

hook. Add salt, ﬂours, sugar, yeast, oil, remaining 250ml water and soaked seeds. Turn mixer to KNEAD/FOLD setting and mix for about 5 minutes. If necessary turn mixer off and scrape sides to lift any ﬂour.

3. Turn dough out onto a lightly ﬂoured

surface and knead to combine. Place dough ball into a lightly oiled bowl, cover and rest in a warm draught free place for 30–40 minutes or until dough has doubled in size. Turn dough out on bench surface and knock back (punch) the dough to remove excess air, using hands gently push the dough to make a rough rectangle, about 30cm x 20cm.

STARTER RECIPES FROM SAGE

TURKISH GOZLEME

Makes 6

INGREDIENTS

Dough

525g bakers ﬂour, sifted 2 teaspoons salt 2 tablespoons olive oil 2 tablespoons natural yogurt 375ml lukewarm water Extra bakers ﬂour, for kneading

Silverbeet a nd cheese ﬁlling

1 tablespoon olive oil 1 large brown onion, ﬁnely chopped 3 cloves garlic, chopped Salt and pepper 150g feta cheese, crumbled 100g tasty cheese, grated 1 small bunch silverbeet, shredded

Meat ﬁlling

1 tablespoon olive oil 500g lamb mince 2 teaspoons cumin powder 1 teaspoon sweet paprika 185ml tomato passata olive oil cooking spray lemon wedges, to serve

METHOD

1. Spinach ﬁlling: Heat oil in a large frying

pan over medium heat. Add the onions and garlic and cook until softened; set aside to cool. Once cool combine with cheeses and salt and pepper. Rinse and dry spinach well and set aside.

2. Meat ﬁlling: Heat oil in a medium

frying pan. Cook lamb in batches until browned. Return all lamb to pan and add spices and passata. Cook for 10–15 minutes or until mixture is thick. Allow to cool.

3. To make dough: Assemble mixer

using the dough hook Add ﬂour and salt in mixer bowl. Turn mixer to KNEAD/FOLD setting and add oil, yogurt and water. Mix for 6 minutes.

TIP

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

4. Turn mixture out onto a well 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 and dusted with a little ﬂour; cover and rest for 20 minutes.

5. 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.

6. For vegetable gozleme: place 55g

shredded silverbeet onto one half of the dough. Top with one sixth of the cheese mixture.

7. For meat and vegetable gozleme:

use one sixth of the meat ﬁlling, 26g silverbeet and one sixth of the cheese mixture.

8. 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.

9. Cooking one at a time. Spray the top

with cooking spray oil and ﬂip upside 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.

10. Cut into wedges and serve with

lemon wedges.

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STARTER RECIPES FROM SAGE

BASIC PIZZA DOUGH

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

INGREDIENTS

3 teaspoons dry yeast 3 teaspoons sugar 1 tablespoon olive oil 250ml lukewarm water 450g bakers ﬂour 3 teaspoons salt

METHOD

1. Add yeast, sugar, olive oil and water to a

large bowl; stir until combined.

2. Assemble mixer using the dough hook.

Add ﬂour to mixer bowl. Turn mixer to KNEAD/FOLD setting; add yeast mixture and knead for 4–5 minutes until smooth and elastic.

3. Place dough ball into a lightly oiled

bowl, cover and rest 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.

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.

PASTA DOUGH

Serves 4 –6

INGREDIENTS

250g 'OO' Flour Pinch salt 2 eggs 3 egg yolks 1 tablespoon olive oil

METHOD

1. Assemble mixer using the dough hook.

Place ﬂour and salt into mixer bowl. Make a well and add eggs, yolks and olive oil.

2. Turn mixer to KNEAD/FOLD setting

and mix for about 4–5 minutes or until dough combines. If dough has not combined add 1–2 teaspoons water if needed.

3. Remove dough from bowl and cover

with plastic wrap and allow to rest for 1–2 hours.

4. Use a pasta machine to make pasta.

STARTER RECIPES FROM SAGE

CINNAMON SCROLLS

Makes 12

INGREDIENTS

1 ½ teaspoons dried yeast 60ml warm milk 55g caster sugar 335g bread ﬂour ½ teaspoon cinnamon ¼ teaspoon salt 3 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. Grease a 12 hole

80ml capacity mufﬁn tray.

2. Combine yeast, milk and 1 teaspoon

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

3. Assemble mixer using the dough

hook. Add ﬂour, cinnamon, salt, eggs, remaining sugar and yeast mixture into the mixer bowl. Turn mixer to KNEAD/ FOLD setting and mix until almost combined. Add the butter in a few cubes in at a time until mixed through (approx 3–4 min).

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 well ﬂoured

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

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 or press 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.

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.

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.

Sage the Scraper Mixer Pro BEM800UK Instruction Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual