the Handy Mix & Store™ With 5 speeds, storage case and retractable cord
Recipe Index Chocolate Mousse Lemonade Scones Strawberry & Toasted Coconut Pancakes Triple Chocolate Cookies Vanilla Butter Cake Zucchini, Mushroom and Goat’s Cheese Pizza Chocolate Ganache & Wild Berry Pavlova Poppy Seed Loaf LHM150 ANZ A17
Chocolate Mousse the Handy Mix & Store ™ Makes light work of mixing.
Chocolate Mousse Prep 10 minutes / Refrigerate 2 hours Serves 6 the Handy Mix & Store™ 300g dark chocolate melts 3 x 59g free range eggs 1 cup caster sugar 1 tbsp cocoa powder 300ml pure cream 200g fresh raspberries, to serve Method 1. Place the chocolate melts into a heat proof glass bowl and microwave for 1 minute on high. Remove from the microwave and stir. If not completely melted, melt for a further 30 seconds. 2. Place the eggs and sugar into a mixing bowl.
Lemonade Scones the Handy Mix & Store ™ Makes light work of mixing.
Lemonade Scones Prep 10 minutes / Cook 10 - 15 minutes Makes 10 scones the Handy Mix & Store™ 2 ½ cups self-raising flour, sifted L cup caster sugar M tsp salt M cup thickened cream M cup lemonade 1 tbsp milk Jam, to serve Cream, to serve Method 1. Preheat a fan forced oven to 220˚C. Lightly grease a baking tray. 2. Place all ingredients into a large bowl. Using the hand mixer with the beaters attached, mix on speed 2 to form a soft dough.
Strawberry & Toasted Coconut Pancakes the Handy Mix & Store ™ Makes light work of mixing.
Strawberry & Toasted Coconut Pancakes Prep 10 minutes / Cook 40 minutes Makes 8 - 10 pancakes the Handy Mix & Store™ 1 cup plain flour Pinch of salt 1 egg 1 cup milk 1 tsp vanila essence 2 tbsp unsalted butter, for greasing 400g fresh strawberries 1 ½ tbsp caster sugar 50g coconut shavings Method 1. Place flour, salt, egg, milk and vanilla essence in a mixing bowl. 2. Use the hand mixer with the beaters attached, beat on speed 5 until mixture is smooth and well combined. 3.
Triple Chocolate Cookies the Handy Mix & Store ™ Makes light work of mixing.
Triple Chocolate Cookies Prep 10 - 15 minutes / Cook 20 minutes Make 35 Cookies the Handy Mix & Store™ 180g butter, chopped 150g dark chocolate, chopped 1 ½ cups plain flour ¾ cup cocoa powder 1 ½ cups firmly packed brown sugar 3 eggs, lightly beaten 200g dark chocolate, chopped Method 1. Preheat fan forced oven to 170°C. Line 2 baking trays with baking paper. 2. Melt butter and first lot of chocolate in a small saucepan over a low heat, stirring continuously until smooth. Allow mixture to cool slightly.
Vanilla Butter Cake the Handy Mix & Store ™ Makes light work of mixing.
Vanilla Butter Cake Prep 10 minutes / Cook 40 - 45 minutes Makes 1 x 20cm round cake the Handy Mix & Store™ 125g butter chopped, at room temperature O cup caster sugar 1 tsp vanilla essence 2 eggs 2 cups self-raising flour, sifted M cup milk Vanilla Icing 2 cups icing sugar 15g butter 1-2 tbsp hot water 1 tsp vanilla extract Method 1. Preheat oven to 180˚C. Lightly grease a deep, 20cm round cake tin. Line base with baking paper. 2. Place the butter, sugar and vanilla into a mixing bowl.
Zucchini, Mushroom and Goat’s Cheese Pizza the Handy Mix & Store ™ Makes light work of mixing.
Zucchini, Mushroom & Goat Cheese Pizza Prep 60 minutes / Cook 18 minutes Makes 1 x 30cm pizza Base 90mls warm water ½ tsp yeast ¼ tsp sugar ¼ tsp salt 15ml olive oil 150g bread flour Method To make the pizza base 1. In a bowl, combine the water, yeast and sugar and allow to stand in a warm place for 5 - 10 minutes. 2. Add the salt, oil and flour. Using the hand mixer with the dough hooks attached, mix on speed 1 until a ball is formed. 3.
Chocolate Ganache & Wild Berry Pavlova the Handy Mix & Store ™ Makes light work of mixing.
Chocolate Ganache & Wild Berry Pavlova Prep 20 minutes / Cook 1 hour and 10 minutes Serves 4 - 6 the Handy Mix & Store™ 5 egg whites, at room temperature 1 cup caster sugar 3 tsp cornflour 2 tsp white vinegar 1 tsp vanilla essence 1 punnet strawberries 1 punnet blueberries Chocolate Ganache 350ml fresh cream 500g dark chocolate buttons 1 tsp honey Method 1. Preheat oven to 150°C. Line a large baking tray with non-stick baking paper. 2.
Poppy Seed Loaf the Handy Mix & Store ™ Makes light work of mixing.
Poppy Seed Loaf Prep 25 - 30 minutes / Cook 30 minutes Make 2 medium size loaves the Handy Mix & Store™ 2 cups plain flour 2 tsp dried yeast 1 tsp salt 375ml lukewarm water 1 tsp poppy seeds Method 1. Lightly grease a 10 x 20cm loaf pan with melted butter. 2. Place the flour, yeast and salt in a large bowl and mix well using the hand mixer with the dough hooks attached on setting 1. Make a well in the centre of the dry ingredients and add the water.
