Sunbeam SM6100 5065 StickMaster Inst User Manual To The 89f1a526 3103 40f9 9e51 E14e4a9c5ea1
User Manual: Sunbeam SM6100 to the manual
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StickMaster INSTRUCTION/RECIPE BOOKLET. THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM STICK MIXERS: SM6100 STICKMASTER SM6210 STICKMASTER PLUS - STICK MIXER + CHOPPER SM8310 STICKMASTER PRO - STICK MIXER + WHISK + CHOPPER SM6100 SM6210 SM8310 PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE. Sunbeam’s Safety Precautions. SAFETY PRECAUTIONS FOR YOUR STICKMASTER. • Do not handle appliance with wet hands. • Avoid contact with moving parts. • Do not touch the blade while it is operating, as it is very sharp. After the appliance has been switched off the blade will continue to rotate a moment longer. • Do not operate the appliance without a workload. • Do not use the appliance with hot oil, as there is a risk of burns due to splashing. • When using the chopping attachment on model SM6210 and SM8310, the edge of the blade is very sharp. Handle with care to avoid any cuts. Always handle the plastic shaft. • Hold the Stick mixer firmly and up right while using it. • Never insert metal or other utensils, such as knives or forks, into the inside of the bowl while the appliance is operating. • Never allow children to play with the appliance. SAFETY PRECAUTIONS FOR ALL ELECTRICAL APPLIANCES Sunbeam are very safety conscious when designing and • Do not use an appliance for any purpose other than manufacturing consumer products, but it is essential its intended use. that the product user also exercise care when using an • Do not place an appliance on or near a hot gas electrical appliance. Listed below are precautions which flame, electric element or on a heated oven. Do not are essential for the safe use of an electrical appliance: place on top of any other appliance. • Read carefully and save all the instructions provided • Do not let the power cord of an appliance hang over with an appliance. the edge of a table or bench top or touch any hot surface. • Always turn the power off at the power outlet before you insert or remove a plug. Remove by • For safety reasons and to avoid maintenance by grasping the plug - do not pull on the cord. unskilled persons, some appliances are ‘sealed’ using tamperproof screws. Such appliances should always • Turn the power off and remove the plug when the be returned to the nearest Sunbeam Appointed appliance is not in use and before cleaning. Service Centre for adjustment or repair if required. • Do not use your appliance with an extension cord • Do not operate any electrical appliance with a unless this cord has been checked and tested by a damaged cord or after the appliance has been qualified technician or service person. dropped or damaged in any manner. If damage is • Always use your appliance from a power outlet of suspected, return the appliance to the nearest the voltage (A.C. only) marked on the underside of Sunbeam Appointed Service Centre for examination, the appliance. repair or adjustment. • Close supervision is necessary when your appliance is • For additional protection Sunbeam recommend the being used near children or infirm persons. use of a residual current device (RCD) with a tripping • Never leave an appliance unattended while in use. current not exceeding 30mA in the electrical circuit supplying power to your appliances. • Young children should be supervised to ensure that they do not play with the appliance. If you have any concerns regarding the performance and use of your appliance, please ring our Toll Free number (Australia only) 1800 025 059. New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747. Ensure the above safety precautions are understood. 2 Features of your Sunbeam StickMaster. Power switch Powerful 300 watt motor Eject button Large 700ml beaker Detachable plastic shaft Ice crushing blades SM6100 Pictured Powerful 300 watt motor Detachable plastic shaft High powered 300 watt motor for the most demanding blending tasks. Whisper-quite operation. The plastic shaft detaches with the push of a button for easy cleaning. Ice Crushing blades Large capacity 700ml beaker is ideal for taking measurements and preparing small quantities of processed foods. Large capacity beaker Unique blade design with vertical teeth for optimal blending. Crushes ice in seconds. Dishwasher safe components The 700ml beaker is dishwasher safe for easy cleaning. See page 9 for full details. 3 Features of your Sunbeam StickMaster Plus. Power switch Powerful 300 watt motor Eject button Detachable Chopper lid Chopping blade Large 700ml beaker Detachable plastic shaft Ice crushing blades Chopper bowl SM6210 Pictured Powerful 300 watt motor Detachable plastic shaft High powered 300 watt motor for the most demanding blending tasks. Whisper-quite operation. The plastic shaft detaches with the push of a button for easy cleaning and use of other attachments. Ice Crushing blades Chopper attachment Chopper accessory conveniently attaches to the stick mixer to chop meats, vegetables, nuts, herbs, etc... Suction cap feet provide added stability. Unique blade design with vertical teeth for optimal blending. Crushes ice in seconds. Dishwasher safe components The 700ml beaker, chopper bowl and chopping blade are dishwasher safe for easy cleaning. See page 9 for full details. Large capacity beaker Large capacity 700ml beaker is ideal for taking measurements and preparing small quantities of processed foods. 4 Features of your Sunbeam StickMaster Pro. SP Variable Speed Control dial EED CONTROL Power switch Large 700ml beaker Powerful 350 watt motor Eject button Whisk adaptor Detachable Chopper lid Chopping blade Whisk attachment Detachable stainless steel shaft Ice crushing blades Chopper bowl SM8310 Pictured Powerful 350 watt motor Detachable stainless steel shaft High performance 350 watt motor for the most demanding blending, chopping and whisking tasks. Whisper-quite operation. The stainless steel shaft detaches with the push of a button for easy cleaning and use of other attachments. Ice Crushing blades Chopper attachment Conveniently attaches to the stick mixer to chop meats, vegetables, nuts, herbs etc... Suction cap feet provide added stability. Unique blade design with extra vertical teeth for optimal blending. Crushes ice in seconds. Variable speed control Whisk attachment Allows the optimum speed to be used for various food processing tasks. Stainless steel whisk conveniently attaches to the stick mixer. Ideal for beating egg whites and mixing light batters. Dishwasher safe components The 700ml beaker,chopper bowl, chopping blade and whisk attachment are dishwasher safe for easy cleaning. See page 9 for full details. Large capacity beaker Large capacity 700ml beaker is ideal for taking measurements and preparing small quantities of processed foods. 5 Using your Sunbeam StickMaster. Important: Ensure that the StickMaster is unplugged from the power outlet before assembling or removing attachments. To use your StickMaster To assemble your StickMaster 2. Lower the StickMaster into food and depress the power button at the top of the motor housing. 1. Simply plug in your StickMaster to a 230240V power outlet. 1. Insert the top part of the detachable shaft into the hole on the base of the motor housing until you hear a click. See diagram 1. OR, with your StickMaster Pro (SM8310) you can select the optimal speed for the processing task, by rolling the speed control dial at the top of the motor housing. 3. To stop your StickMaster, take your finger off the power button. Diagram 1 To disassemble your StickMaster 1. Press the lower button on the motor housing. With your other hand, supporting the detachable shaft as it comes away from the motor housing automatically. See diagram 2. Press Eject button to release Diagram 2 6 Using your Sunbeam StickMaster cont. Using the chopper attachment (provided with models SM6210 and SM8310) Using the whisk attachment (provided with model SM8310) 1. Place the chopper bowl on a clean, level surface. 1. Insert the whisk arm into the small hole on the bottom of the whisk adaptor. See diagram 4. 2. Fit the stainless steel chopper blade into the chopper bowl. 2. Fit the whisk adaptor into the hole on the base of the motor housing until you hear a ‘Click’. See diagram 4. 3. Place food into the chopper bowl. 4. Attach the lid onto the chopper and rotate the lid in a clockwise direction until it locks into position. SPEED C ON T L RO Press Eject button to release 5. Insert the top part of the chopper lid into the hole on the base of the motor housing until you hear a click. See diagram 3. Whisk adaptor Whisk arm Diagram 4 Diagram 3 6. Hold the container with one hand while operating the switch with the other. 7 A Guide to your StickMaster Attachments. Attachment Processing Task Food Suggested Processing Procedure Aerating Milkshakes, Smoothies, Cocktails, Fruit Frappes Use chilled milk. Blend until desired consistency is achieved. Pureeing Soups, Sauces, Dips, Baby Food Blend until smooth. Ice Crushing Cocktails, Children’s Ice Treats Use small sized ice cubes and add 1/4 cup of water. Emulsifying Salad Dressing Blend until well combined. Mincing Red meat, Chicken fillets, Fish fillets, Prawns Chopping Herbs, Nuts, Olives, Fruit, Vegetables Dicing Onions, Garlic, Ginger, Leeks, Carrots Crumbing Bread Crumbs Tear bread roughly. Process until desired consistency. Biscuit Crumbs Break into pieces and process until crumbed. Whisking Cream, Egg Whites, Light Batters 8 Process 1/2 cup at a time, to ensure evenly sized pieces. Care and Cleaning. Important: Your StickMaster should be rinsed thoroughly after each use. Dishwasher Use All plastic components deteriorate through the prolonged use of a dishwasher for cleaning. However, parts of your StickMaster are tolerant to dishwasher use. These include the beaker, chopper bowl, chopping blade (chopper provided with models SM6210 and SM8310) and whisk (provided with model SM8310). After each use 1. Always remove the power cord from the power outlet before cleaning and remove the detachable shaft of the StickMaster. Note: Do not immerse the detachable shaft of the StickMaster in water because overtime the lubrication on the bearings will wash away. Note: Place only on the top rack of your dishwasher. 2. Wash the detachable shaft under running water, without the use of abrasive detergents. Note: The detachable shaft and chopper lid are not dishwasher safe. Wipe down with soapy water. 3. When you have finished cleaning the detachable shaft of the StickMaster, place it upright so that any water which may have got in, can drain out. Motor Housing Clean down the motor housing with just a damp cloth. Important: Ensure that the motor housing is not immersed in water or any other liquid. 4. Attachments including the beaker, chopper bowl, chopper lid and chopping blade (chopper provided with models SM6210 and SM8310) and whisk (provided with model SM8310) can be washed in hot soapy water. 5. Dry thoroughly. Important: Blades are extremely sharp, handle with care. For a quick wash up Between processing tasks, hold the StickMaster in the beaker half filled with water and turn on for a few seconds. Sunbeam is a registered trademark. StickMaster is a trademark of the Sunbeam Corporation. Made in Slovenia. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. Approved by the appropriate Electrical Regulatory Authorities. Backed by Sunbeam‘s 12 Month Replacement Guarantee and National Service Network. © Copyright. SUNBEAM CORPORATION LIMITED 2001. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 For more information or advice on any Sunbeam products, contact the Sunbeam Consumer Service Line on 1800 025 059 in Australia. In New Zealand - contact the Sunbeam Office in Auckland on 09 912 0747. 9 Recipes. Pesto 1cup fresh basil leaves, tightly packed into measuring cup and washed 50g pinenuts, toasted 40g parmesan cheese, grated 2 cloves garlic, peeled and roasted 125ml olive oil Fresh ground Black pepper and sea salt to taste 1. Place all ingredients into the chopper bowl and process until smooth. Hommos 400g can chickpeas, rinsed and drained 1 tablespoon sesame paste 2 tablespoons lemon juice 2 tablespoons olive oil 4 small roasted garlic cloves Sea salt and Black pepper to taste 1. Place all ingredients into the chopper bowl and process until smooth Makes 11/2 cups Makes 1cup Lime Sage White Bean Dip Red Chilli Paste 100g fresh long red chillies, stem removed and roughly chopped 1 red onion, peeled and chopped 5 cloves garlic, peeled 2 stalks lemongrass, trimmed, pounded and sliced 1 /4 cup olive or vegetable oil 1. Place all ingredients into the chopper bowl and process until smooth. 400g can white beans, rinsed and drained 2 tablespoons Lime juice 2 tablespoons fresh sage, roughly chopped Sea salt and Black pepper to taste 1. Place all ingredients into chopper bowl and process until smooth. 2. Taste and season with salt and pepper if desired. Makes 1cup. Excellent served cold with lamb. Makes 1 cup Perfect to use in curries and for laksa. 10 Recipes. Avocado Dip 1 small clove garlic, peeled and chopped 1 small onion, peeled and roughly chopped 2 medium avocados, peeled, stone removed and roughly chopped 2 tomatoes, roughly chopped 1 lemon, juiced 2 - 3 drops Tabasco sauce Salt and pepper to taste Red Salmon Spread 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until smooth using a gentle up and down action. 1 x 210g can red salmon, drained and bones removed 125g butter, melted 1 teaspoon dry mustard 1 tablespoon mayonnaise 6 slices pickled cucumber Pepper to taste 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until smooth using a gentle up and down action. 3. Place into serving dish and serve with fresh crusty bread. 3. Place into a small serving dish and serve with corn chips or raw vegetables, such as celery and carrot. Peanut Butter 250g (1 1/2 cups) blanched and roasted peanuts 1. Place peanuts into chopper bowl and process for 3 to minutes until smooth. Blue Cheese Dip 2 small cloves garlic, peeled and chopped 1 onion, peeled and roughly chopped 1 x 250g cream cheese, cut into pieces 250g blue cheese, cut into pieces 1 cup sour cream Salt and pepper to taste Stop every 30 seconds to stir. Makes 1 cup. Store in airtight container keeps for 2 weeks Biscuit Crumbs 60g (3-4) Biscuits 1. Using the chopper attachment, process until fine crumbs. 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until smooth using a gentle up and down action. 2. Use biscuit crumbs for the bases or toppings of cheesecakes, slices and crumbles. Also fantastic to stir through or serve on top of ice cream for a real yummy treat! 3. Place into serving dish and serve with melba toast or raw vegetables. Chocolate Crumbs Place 100g chopped chocolate into chopper bowl and process until fine. 11 Recipes. Marinated Chicken Wings 24 chicken wings 2 cloves garlic, peeled and chopped 2cm piece green ginger, peeled and roughly chopped 1 /2 cup soy sauce 1 /2 cup olive oil 2 /3 cup honey 1 /2 teaspoon Chinese five spice powder pepper to taste. Fresh Tomato Soup Serves 6 2. Place remaining ingredients into a small bowl. 1 tablespoon butter or margarine 2 cloves garlic, peeled and chopped 2 onions, peeled and roughly chopped 8 large tomatoes, peeled and quartered 1 /3 cup tomato paste 4 cups chicken stock 2 tablespoons Worcestershire sauce 1 tablespoon sugar 2 teaspoons oregano 2 teaspoons basil 1 /4 cup cream Salt and pepper to taste 3. Using the StickMaster, process until smooth. Pour over chicken wings and allow to marinate for approximately 2 hours. 1. In a large saucepan, melt butter or margarine and saute garlic and onions until tender. 1. Place chicken wings into a baking dish and pierce skin with a skewer. 2. Using the StickMaster puree tomatoes and add to saucepan. 4. Pre-heat oven to 160°C. Bake for approximately 30 minutes, until dark golden in colour. Baste chicken throughout cooking. 3. Add remaining ingredients, except cream. Bring to the boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat. 4. Using the StickMaster, process soup until smooth, using a gentle up and down action. 5. Stir through cream and seasonings. Gently reheat if necessary. DO NOT allow soup to boil after cream has been added. 12 Recipes. Pumpkin Soup Serves 6 1 tablespoon olive oil 1 tablespoon butter or margarine 1 clove garlic, peeled and chopped 1 large onion, peeled and roughly chopped 1.75kg pumpkin, peeled and cut into pieces 1 cup milk 4 cups chicken stock Salt and pepper to taste 1 cup cream, optional Mustard and Parsley Rack of Lamb Serves 4 4 racks of lamb with 3 lamb chops in each, trimmed of excess fat 1 clove garlic, peeled and chopped 1 slice bread, roughly torn 2 teaspoons green peppercorns 1 tablespoon French mustard 1 tablespoon fruit chutney 1 cup parsley sprigs 1. Place garlic, bread, peppercorns, mustard and fruit chutney into a bowl and process with the StickMaster until garlic is finely chopped and mixture is combined. 1. In a large saucepan, heat olive oil and butter or margarine. Add garlic and onion and saute until onion is tender. 2. Spread mixture over back of lamb. 2. Add pumpkin and saute for 10 minutes. 3. Using the StickMaster, process the parsley until finely chopped. Coat over back of lamb. 3. Add milk, chicken stock and seasonings. Bring to the boil. 4. Place in a baking dish with coated side upwards. 4. Reduce heat and allow to simmer until pumpkin is tender. Remove from heat. 5. Bake in oven, pre-heated to 180°C for approximately 25-30 minutes or until cooked. 5. Using the StickMaster, process soup until smooth, using a gentle up and down action. 6. Stir through cream. Gently re-heat if necessary. DO NOT allow soup to boil after cream has been added. Chicken, turkey, pork, lamb and or veal Stuffing 2 cups fresh breadcrumbs (see below) 1 red or white onion, peeled and processed 3-4 tablespoons fresh herbs (sage, oregano, rosemary, marjoram) 60g butter, softened Fresh ground black pepper and sea salt to taste. 1. In a bowl combine all ingredients with a wooden spoon. 2. Spoon into chicken or turkey cavity or spread over lamb and veal before roasting. Fresh Bread Crumbs 155g (3 standard slices white bread), roughly chopped Process in chopper bowl until fine crumbs. Makes 2 cups. 13 Recipes. Peach Yoghurt Mousse 825g can peaches, drained 1 /4 cup caster sugar 1 /4 cup cream 200g natural yoghurt 3 teaspoons gelatine dissolved in 2 tablespoons boiling water Ricotta Puddings 375g ricotta 1 cup plain yogurt 1 egg 2 tablespoons orange juice 2 teaspoons orange rind 2 tablespoons caster sugar 1 teaspoon vanilla extract 1. Preheat oven to 180°C. 1. Place peaches and sugar into a large bowl. 2. Using the StickMaster process until smooth. 2. Using the StickMaster with whisk attachment, place all ingredients into a small bowl and whisk on a low speed until smooth. Divide the mixture between four ovenproof cups. 3. Add cream, yoghurt and dissolved gelatine. Process until combined. 4. Pour into individual serving dishes and refrigerate for several hours or until set. 3. Bake for 25 minutes or until firm. Serve warm or cold. 5. Serve decorated with whipped cream and grated chocolate. 14 Recipes. Wild Berry Shortcake Flan 60g butter, softened 1 /3 cup caster sugar 1 teaspoon vanilla extract 1 tablespoon custard powder 1 egg, beaten 1 cup self raising flour, sifted 1 cup cream, whipped 250g fresh or frozen berries 1 /2 cup wild berry jam 1. Preheat oven to 170°C. Grease and flour flan tin. Heavenly Rich Chocolate Mousse 250g rich dark chocolate, melted 300ml light thickened cream, whipped 7g sachet gelatine, melted in 125ml boiling water, cooled 2 egg whites 1. Mix the melted chocolate and whipped cream together in a large bowl. Add gelatine. 2. In a small bowl cream butter, sugar and vanilla using the StickMaster with whisk attachment. Slowly mix in the custard powder and gradually add the beaten egg and 2 tablespoons water. Mix in flour. 3. Immediately pour into 4 x 1cup ramekins. Refrigerate until firm. 2. In a small bowl using the StickMaster with whisk attachment, whisk the egg whites to stiff peak stage and fold into the chocolate mixture until well combined. 3. Spread cake batter into flan tin. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Loosen the edges with a small knife, cool slightly before turning out onto cake rack. 4. Once the shortcake is cool, fill the centre with the whipped cream and chill. 5. Meanwhile heat the jam in a small saucepan until warm and dip berries a few at time into the warmed jam. Pile the berries into the centre of the shortcake. Drizzle over any remaining jam. Chill before serving. 15 Recipes. Strawberry Cream 2 punnets strawberries, washed and hulled 3 /4 cup caster sugar 2 tablespoons lemon juice 3 teaspoons gelatine dissolved in 2 tablespoons boiling water 300mls thickened cream Extra strawberries for decoration Basic Butter Cake 125g butter or margarine, softened and cut into pieces 2 /3 cup caster sugar 1 teaspoon vanilla 2 eggs 2 cups S.R. flour 1 /2 cup milk 1. Place strawberries, sugar and lemon juice into a saucepan and bring to the boil. 1. Pre-heat oven to 190°C. Grease and base line a 20cm round cake tin. 2. Reduce heat and allow to simmer until sugar has dissolved. Add dissoved gelatine to strawberry mixture and allow to cool. 2. Place butter or margarine, sugar, vanilla and 1 egg into a small bowl. 3. Using the StickMaster, process cream mixture until light and fluffy, by using a gentle up and down action (tilt bowl slightly with processing if necessary). 3. Using the StickMaster, process strawberry mixture until smooth. 4. In a separate bowl, using the StickMaster, process cream until thick. 4. Add remaining egg and beat to combine. 5. Using the StickMaster, gradually add flour and milk alternatively and mix using a gentle up and down action. DO NOT OVER PROCESS. 5. Fold the cooled strawberry mixture through the cream using a large spoon. Pour into individual serving dishes and chill for several hours. 6. Spread mixture into prepared tin and bake for approximately 30-35 minutes, until golden. Cool and use as desired. 6. Serve decorated with extra fresh strawberries and whipped cream. 16 Recipes. Variations Apple Add 1 chopped apple Banana Cake Add 2 roughly chopped very ripe bananas and 1/2 teaspoon bicarbonate of soda when second egg is added to the mixture. Apricots Add 1cup chopped dried apricots Cool and ice as desired. Cranberries Add 1/4 cup dried cranberries Apple Tea Cake Prior to baking cake, top with thinly sliced apple pieces and sprinkle with a mixture of 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Ham Add 100g chopped ham Pecans Add 1/4 cup chopped pecans Lemon Icing Finely grated rind of 1 lemon 2 tablespoons lemon juice 11/2 ups icing sugar Pinenuts Add 2 tablespoons toasted pinenuts Prosciutto Add 4-6 slices thinly sliced prosciutto 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until well combined. Chocolate Frosting 2 tablespoons butter or margarine 2 tablespoons cocoa 3 tablespoons milk 2 cups icing sugar 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until well combined. 17 Recipes. Plain Scones Makes approximately 12 11/2 cups self raising flour 1 /2 teaspoon salt 60g butter or margarine, softened and cut into pieces 1 /2 cup milk Basic Pikelet Batter Makes approximately 24 1 cup self raising flour pinch salt 1 /4 teaspoon bicarbonate of soda 2 tablespoons caster sugar Combine: 1 egg, 1 cup sour milk (if fresh add 1 teaspoon vinegar) and 60g of butter or margarine, melted. 1. Pre-heat oven to 220°C. Grease and lightly flour an oven tray. 2. Place flour, salt and butter or margarine into a small bowl. Using the StickMaster, process until mixture resembles breadcrumbs. 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until just combined. DO NOT OVER PROCESS. 3. Add milk and process, using a gentle up and down action until mixture is just combined. DO NOT OVER PROCESS. 3. Place spoonfuls of mixture onto the Sunbeam Frypan and cook until bubbled. Turn to brown. 4. Turn mixture out onto a floured board and knead lightly. Mayonnaise 1 egg 1 /2 teaspoon dry mustard 1 /4 teaspoon salt pinch pepper 2 tablespoons lemon juice 3 /4 cup vegetable oil 5. Press or roll out to 2cm thickness and cut with a floured scone cutter. 6. Place close together on a prepared tray and glaze with milk. Bake for 10-12 minutes. Crepe Batter 11/2 cups plain flour pinch salt Makes approximately 12 1. Place all ingredients except oil into a bowl. 2. Using the StickMaster, process until combined. Combine: 2 eggs, 11/2 cups of milk and 1 tablespoon oil. 3. Gradually add half the oil in a thin stream processing constantly using a brisk up and down action. 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until just combined. DO NOT OVER PROCESS. 4. Add remaining oil more quickly while processing until thick and smooth. DO NOT OVER PROCESS 3. Place about 1/3 cup of batter onto a hot Sunbeam Skillet and cook until lightly golden. Turn to brown other side. 5. Use as desired. 4. Serve with favourite filling or as a dessert, sprinkle with icing sugar and lemon juice. 18 Recipes. Tartare Sauce 1 quantity of mayonnaise 1 /2 small gherkin, roughly chopped 2 sprigs parsley 1 teaspoon capers, drained 1 teaspoon lemon juice 1 /2 teaspoon sugar Breakfast Shake 1cup milk 1 /3 cup natural yogurt 125g fresh fruit (strawberries, passionfruit, banana), chopped 1 tablespoon wheat germ or bran 1. Place all ingredients into the large beaker. 1. Place all ingredients into a bowl. 2. Using the StickMaster process until smooth. 2. Using the StickMaster, process until combined and finely chopped. Banana Smoothie Serves 4 2 ripe bananas, peeled and roughly chopped 100g natural yoghurt 1 scoop vanilla ice cream 2 cups chilled milk 2 tablespoons honey Serve chilled with seafood. Easy Bernaise Sauce 1 shallot, roughly chopped 2 tablespoons tarragon vinegar 1 tablespoon white wine 1 tablespoon water 6 peppercorns 1 bay leaf 2 egg yolks 250g butter, heated until bubbling 1. Place all ingredients into a large jug. 2. Using the StickMaster, process until smooth and frothy. Vanilla Milkshake 1 cup chilled milk 2 scoops vanilla ice cream 1 /4 teaspoon vanilla essence 1. Place shallots, vinegar, water, peppercorns and bay leaf into a small saucepan and simmer until liquid reduces to one third. Strain. Serves 2 1. Place all ingredients into a large jug. 2. Using the StickMaster, process until frothy. 2. Combine liquid and egg yolks into a bowl. Using the StickMaster, process until combined. Variations 3. Gradually add hot butter while processing using a brisk up and down action until mixture is thick and creamy. DO NOT OVER PROCESS. Serve over steaks or steamed vegetables. Chocolate Add 1-2 tablespoons chocolate flavoured syrup. Strawberry Add 1/2 cup fresh strawberries or 1 tablespoon strawberry flavoured syrup. 19
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