Professional Hand Blender - UK Juicers

Professional Hand BlenderCSB800U

Congratulations on your purchase of your new Professional Hand Blender.For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipmentso that cooks at home as well as professional chefs have the tools to express theircreativity.All Cuisinart products are engineered for exceptionally long life, and designed to beeasy to use as well as to give excellent performance day after day. That is why they havecome to be regarded as the defining machines in their field by chefs across the world.Whatever you cook, cook it better with Cuisinart.

ContentsProduct Description 5Safety Cautions. 6Instructions for Use 8A Using the Blender Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8B Using the Balloon Whisk Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9C Using the Beaters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10D Using the Chopper Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11E Setting the Speed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13F Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Cleaning & Maintenance 15UK Guarantee 16UK After Sales Service 17Recipes 18

Product DescriptionVariable Speed Control DialComfort Grip HandleTurbo ButtonOn/Off ButtonMotor HousingChopping BowlChopping AttachmentStainless SteelWhisk AttachmentStainless SteelMeasuring JugBlending ShaftAdaptorBeater AttachmentsProtective Anti-splash Guard

Safety CautionsCarefully read all the instructions before using the appliance and keep in a safe place for futurereference.Always follow these safety cautions when using this appliance to avoid personal injury or damage to theappliance. This appliance should be used only as described within this instruction book.ß To protect against electrical shock, do not put the motor body, cord or electrical plug of this hand blenderin water or other liquid. The detachable blending shaft of this appliance has been designed for immersioninto water or other liquids. Never submerge any other portion of this unit. If hand blender falls into liquid,unplug the appliance before removing it. Do not reach into the liquid without unplugging the unit first.ß This appliance should not be used by adults or children whose lack of experience, product knowledge ordisability might cause a hazard, unless they have been correctly instructed and are adequately supervised.ß Children should always be supervised to ensure that they do not play with this product.ß Do not use any accessories or attachments with this appliance other than those recommended byCuisinart.ß Unplug from the mains when not in use and before cleaning or changing parts. Allow to cool before puttingon or taking off parts, and before cleaning appliance.ß Do not place on or near a hot gas or electric burner, or in a heated oven.ß Do not let power cord hang over edge of table or counter, or touch hot surfaces.ß Avoid contact with moving parts.ß Remove detachable shaft from the blender before washing the blades or shaft.ß Blades are SHARP. Handle carefully when removing, inserting or cleaning.ß When mixing liquids, especially hot liquids, use a tall container or make small quantities at a time to reducespillage, splashing and possibility of injury from burning.ß To avoid splashing, do not turn the hand blender on until the blade is beneath the surface of the mixtureand do not pull the hand blender out of the mixture while blender is running. Always start hand blenderon low setting and increase speed until desired power is reached.ß For indoor use only.

CUsing the Beatersß To attach the beaters, align the motor housing with the adaptor and turn anti-clockwise to secure into place.ß Insert the beater into the two holes on the adaptor and push until they click into place.ß Plug cord into the mains.ß Place the appliance into mixture that will be beaten.ß With the speed dial set to minimum, press and hold the ON/OFF button. The appliance will continueto run as long as the switch is pressed in. To turn the appliance off, release the ON/OFF button and themotor will stop.ß Use the variable speed control dial on top of the motor housing to increase the speed. For an extraburst of power, press the “Turbo” button on the front of the housing above the ON/OFF button.ß Unplug immediately after use.10

DUsing the Chopper Attachmentß Use the chopper attachment for chopping meat, vegetables and dried fruit.ß Put the appliance on a stable, flat surface. Take the chopper blade and place it into the centre of theChopper Bowl.ß Add ingredients into the Chopper Bowl.N.B. Make sure that larger parts of food are cut into small pieces of even size.ß Put the lid on the Chopper Bowl and push gently until it fits tightly.ß Attach the Motor Housing to the lid and turn in a clockwise direction until it is securely in place.ß Plug cord into the mains.ß Switch on the appliance and hold firmly during the chopping process. When the chopping task is complete,press the ON/OFF button then inplug from the outlet.ß Remove the Motor Housing from the Chopper lid.ß Remove Chopper lid from the Chopper Bowl; then remove Chopper Blade carefully. Refer to Table 1 onnext page for chopping guide.11

Food Maximum Quantity Approx. Operation Time (sec) PreparationCarrots 300g 15-20 Peeled, cut into 2cm pieces.Apple 300g 15-20 Peeled and cored, cut into 2cm pieces.Mild Cheddar Cheese 100g 15-20 Cut into 2cm pieces.Eggs 6 5-10 Hard-boiled and peeled, cut into quarters.Meats (raw or cooked) 300g 15-20Walnuts 150g 10-15Cut into 2cm pieces. Raw meat will take slightlylonger to process than cooked meat.Use halved or broken. Scrape down sides ofbowl to ensure even processing.Onions 300g 10-15 Peeled, cut into quarters.ParsleyFew springs400g10To ensure successful results, it is essential the bowland parsley are completely dry. Remove any stalks.Dough160g Flour +160g Water10(High Speed)Table 112

ESetting the Speedß The variable speed dial at the top of this stick blender can be used to select the desired speed. Alwaysstart blending with a low speed and then turn the dial in a clockwise direction toward the “+” to increasethe speed during processing.ß Maximum processing speed can be achieved by pressing the “Turbo” button. You may also use the “Turbo”button for instant, powerful pulses without having to alter the variable speed control dial (see figure 1).Minimum speedMaximum speed-+Figure 1Depending on the attachment being used, we recommend the following speed setting:AttachmentBlending shaftChopping bowlwhiskBeatersRecommended speedmin - turbomin - turbomin - turbomax - turbo13

FHints & Tipsß Liquid should come within 2.5cm of where the shaft attaches to the motor housing.ß When using with a non-stick cooking surface, be careful not to scratch the non-stick coating with thehand blender.ß Do not immerse motor housing in water or any other liquid.ß Cut most solid foods into 2.5cm (1inch) cubes for easy blending.ß Pour liquid ingredients into the measuring jug first, unless recipe instructs otherwise.ß To avoid splashing, do not turn the hand blender on until the blade is beneath the surface of the mixtureand do not pull the hand blender out of the mixture while appliance is running.ß Do not let hand blender stand in a hot pot on stove while not in use.ß Do not put fruit stones, bones or other hard material into the blending mixture, as these will damage the blades.ß Do not overfill the measuring jug. The level of mixture will rise when blending and can overflow.ß Adding liquids that are warm, not cold, speeds up blending solids with liquids.ß For recipes requesting ice, use crushed ice (not whole cubes) for best results.ß Using a gentle up-and-down motion is the best way to blend and incorporate ingredients uniformly.ß To whip air into a mixture, always hold the whisk just under the surface.ß To make a soup creamy in texture, use the hand blender to purée the soup solids to the desiredconsistency using a gentle up-and-down motion in the saucepan. You can quickly change your soup into athick and creamy blend.ß The hand blender is also suitable for frothing milk for a cappuccino or latte.ß Use the hand blender to smooth gravies and sauces.ß For best results when adding celery to a recipe, use a vegetable peeler to remove tough outer stringsfrom the celery before blending.ß Use the whisk attachment for beating heavy cream or egg whites. It may also be used for whisking eggsfor scambled eggs or fluffy omelettes.ß When beating egg whites use a very clean metal or glass bowl, never plastic.ß When beating heavy cream, if possible and time allows, use a chilled bowl and chill the whiskattachment. The most suitable bowl for whipping cream is one that is deep with a rounded bottom.The cream should come out of the refrigerator just before whipping.ß Use the beaters for mixes such as cakes, biscuit mix, custard and mayonnaise.ß The hand blender should not be used to prepare dough.14

Cleaning & MaintenanceAlways clean the hand blender motor housing and blender shaft thoroughly after each use.ß Unplug the appliance.ß Remove the blending attachment from the motor housing. Clean the motor housing with a sponge ordamp cloth. Do not use abrasive cleaners which could scratch the surface. Never immerse the motorhousing in water or any other liquid.ß To clean the blending attachment and measuring jug, wash by hand in hot water using mild detergent.Handle blending attachment with care. Sharp blades may cause injury.ß To clean your whisk and beater attachments simply remove the adaptor from the motor housing, detachthe whisk or beater (which ever you have used) from the adaptor by pulling in a downward motion.To clean the attachments, wash with warm, soapy water or place in the dishwasher.ß To clean lid, wipe with clean damp cloth. Do not immerse in liquid.ß To clean adapter, wipe with clean damp cloth. Do not immerse in liquid.ß To clean your Chopper Bowl, Chopper Blade, Sieve Cover and Chopper Bowl Base, wash in warm soapywater or place in the dishwasher.15

UK Guaranteeß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years.ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the eventof alteration or repair by unauthorised persons.ß If the appliance does not perform satisfactorily due to defects of material or manufacture, it will berepaired or replaced by the manufacturer (see “UK After Sales Service” section).ß This guarantee is only valid in the United Kingdom and Eire (includes Channel Islands and The Isle of Man).ß No responsibility will be accepted for any damage caused in transit.ß A charge may be made if goods are returned outside the relevant guarantee period or if the product isreturned unnecessarily.ß The manufacturer reserves the right to amend terms and specifications without prior notice.ß This guarantee in no way affects your statutory rights.16

UK After Sales ServiceFor further advice on using your Cuisinart Professional Hand Blender and other products in the Cuisinartrange, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday)or alternatively, email your enquiry to support@cuisinart.co.uk.In GuaranteeFirstly, please call the Cuisinart Helpline 0870 240 6902.Return the product to the Cuisinart Service Centre at the following address:Cuisinart Service CentreP.O. Box 506WIGANWN1 9AAEnclose your name and address, together with proof of purchase and details of the fault. Cuisinart willeither repair or replace the product, as appropriate.Out of GuaranteeContact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or,alternatively, email your enquiry to support@cuisinart.co.uk for details of the standard repair orreplacement charge. If you wish to proceed with the repair or replacement, return the product to theCuisinart Service Centre at the following address:Cuisinart Service CentreP.O. Box 506WIGANWN1 9AAEnclose your name, address and contact number along with details of the fault.17

RecipesSmoothies & DrinksBlueberry Banana Antioxidant Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Strawberry Kiwi Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Frozen Coffee Frappé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Peach Margarita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Red Raspberry Lemonade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23SoupsAsparagus Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Potato and Roasted Garlic Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Sauces & DressingSweet Red Pepper Coulis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Rustic Tomato & Roasted Red Pepper Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Parsnip & Sweet Potato Purée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Mushroom Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Easy Creamy Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Basic Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Creamy Parmesan & Roasted Garlic Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33DessertsSweet Whipped Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34Peanut Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35Berry Coulis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Peaches & Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3718

Blueberry Banana Antioxidant SmoothieServes 2150g frozen blueberries1 small banana, sliced165ml soy milk or fat free milk14g soy protein powder1 tsp oil or flax seed oil (if using)1-2 tsp honey (optional)ß Place blueberries, banana, soy milk, protein powder, flax seed oil and honey, if using, into the measuring jug.ß Insert the hand blender, ensuring the protective anti-splash guard is submerged.ß Blend, using a gentle up-and-down motion until ingredients are combined for approximately 30 seconds.19

Strawberry Kiwi SmoothieServes 1150g frozen strawberries, partly thawed1 kiwi, peeled, cut into eighths220ml cup fat free vanilla yogurt220ml cup fat free milk1 tbsp honeyß Place all ingredients into the measuring jug. Insert the hand blender, ensuring the protective anti-splashguard is submerged.ß Blend, using a gentle up-and-down motion until ingredients are well combined, approximately 30 seconds.20

Frozen Coffee FrappéServes 1165ml coffee ice cream or ice milk75ml strongly brewed coffee (may use espresso), chilled2 tbsp fat free milkß Place all ingredients into the measuring jug.ß Insert the hand blender, ensuring the protective anti-splash guard is submerged.ß Blend, using an up-and-down motion until ingredients are well combined, approximately 20 to 30 seconds.ß Tip: For a thicker milkshake, fill measuring jug with coffee ice cream up to the 360ml mark. Add 30ml ofbrewed coffee and 2 tbsps of fat free milk. Blend using the same technique as above.For a Mudslide variation add 1 tbsp each of Irish cream liqueur and Kahlúa®.21

Peach MargaritaServes 2150g frozen peaches220ml citrus juice (orange, lime, lemon in any combination)75ml tequila½ tbsp Triple Sec or Grand Marnier®1-2 tsp granulated sugarß Place all ingredients in measuring jug. Insert the hand blender, ensuring the protective anti-splash guard issubmerged.ß Blend, using an up-and-down motion until ingredients are combined, approximately 30 seconds.22

Red Raspberry LemonadeServes 10300g frozen raspberries (no sugar added), thawed350g icing sugar330ml fresh lemon juice (or lime juice for Red Raspberry Limeade)1½ litres cold water or sparkling water or sodaß Place the raspberries in the measuring jug. Place the hand blender in the measuring jug, ensuring theprotective anti-splash guard is submerged in the raspberries.ß Blend, using a gentle up-and-down motion, moving the blender from the bottom to just under the top ofthe raspberries, until the raspberries are blended and completely puréed.ß Press raspberry purée through a fine mesh strainer (chinois) using a wooden spoon or spatula. There willbe approximately 220ml of purée.ß Place raspberry purée in a large pitcher with the sugar. Insert the hand blender into the mixture, ensuringthe protective anti-splash guard is submerged in the mixture. Blend using a gentle up-and-down motion,until the sugar is completely dissolved, for approximately 60 seconds.ß Add the lemon juice and blend again until completely mixed, about 15 seconds.ß To serve, add chilled water to raspberry-lemon mixture. Serve over ice and garnish with a sprig of freshmint, a thin slice of lemon, and some fresh raspberries.23

Asparagus SoupServes 51 tbsp unsalted butter110g shallots, peeled and quartered1-2 cloves garlic, peeled and crushed1.35kg fresh asparagus, tough ends removed175g red potato, peeled, cut into 2 ½ cm cubes110ml dry white wine or vermouth650ml fat free chicken stockPinch saltGround pepperDried basil110ml heavy cream (optional)ß Melt butter in a saucepan over medium low heat. Add shallots and crushed garlic and sauté over mediumlow heat for approximately 5 minutes. Do not allow the shallots and garlic to brown.ß While shallots are cooking, cut the asparagus into ½ cm pieces. When shallots are soft, add asparagus(reserving the tips for garnish), and potato to saucepan and cook for approximately 6 minutes longer, untilasparagus is bright in colour, then add wine.ß Raise the heat to bring the wine to the boil. Reduce the wine until a tablespoon remains. Add chicken stock.ß Bring to the boil and then reduce heat to low. Simmer for approximately 20 minutes until the vegetablesare soft. Insert the hand blender into the saucepan, making sure the protective anti-splash guard is submerged.ß Blend, using a gentle up-and-down motion until ingredients are well combined, about 30 to 45 seconds.ß Add salt, pepper and basil. Stir in cream if using.ß While soup is cooking, bring 2 cups of water to the boil. Add the asparagus tips and cook until justtender and bright green. Drain and immediately plunge into an ice water bath to stop cooking. Drain and drycompletely.ß Serve soup hot, garnished with reserved asparagus tips.24

Potato and Roasted Garlic SoupServes 88-12 cloves garlic cloves, peeled2 tsp extra virgin olive oil½ tbsp unsalted butter1 medium onion (150g), peeled and cut into 2½cm pieces1 carrot (50g), peeled, cut into 2½cm pieces1 stick celery (50g), peeled, cut into 2½cm pieces750ml fat free, chicken or vegetable stock650ml water900g potatoes, peeled, cut into 2½cm slices1 tsp ‘herbes de Provence’220ml evaporated fat free milk1 tsp saltGround white pepperß Preheat oven to 190°C. Place cloves of garlic in the centre of a 27cm square of foil, drizzle with 1 tsp ofthe olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlicis tender, about 1 hour. Cool slightly before using. (Garlic may be roasted ahead, and will keep in are-sealable container for 5 days in the refrigerator).ß While the garlic is roasting, heat remaining olive oil with butter in a large saucepan over medium heat.Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tenderbut not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, ‘herbes de Provence’, and roastedgarlic. Raise heat and bring to the boil. Reduce heat to medium low and simmer, loosely covered, untilpotatoes are tender, for approximately 20 minutes. Turn off heat and let stand for 2 to 3 minutes.ß Insert the hand blender into the saucepan, ensuring the protective guard is submerged. Blend, using anup-and-down motion, moving the blender slowly throughout the saucepan, until well combined, smooth,and no visible pieces of vegetables remain, about 1 to 2 minutes.ß Add light cream, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds.Serve hot. Garnish with chopped fresh parsley if desired.25

Sweet Red Pepper Coulis1 tbsp olive oil1 medium onion, peeled, roughly chopped6 cloves garlic, peeled and smashed3 medium peppers (approx 175g each), roughly choppedPinch saltGround pepper1 sprig of fresh thyme55ml dry white wine55ml chicken stockß Heat the olive oil in a medium saucepan over medium-low heat. Add the onion, garlic, red pepper, salt,pepper and thyme, and stir to coat. Reduce heat to low, cover loosely and cook until vegetables aresoftened, but not browned, about 15 to 20 minutes.ß When vegetables are soft, add wine. Raise the temperature so that the wine comes to the boil. Reducethe wine, leaving approximately 1 tbsp. Add stock and bring to the boil.ß Reduce heat to medium-low and simmer for about 10 minutes. Insert the hand blender into thesaucepan, ensuring the protective anti-splash guard is submerged. Blend, using an up-and-down motionuntil ingredients are smooth and well combined, approximately 30 to 45 seconds.26

Rustic Tomato & Roasted Red Pepper Sauce2 tsp extra virgin olive oil1 onion (160g), peeled and cut into 2cm pieces1 carrot (25g), peeled and cut into 2cm pieces1 stick celery, trimmed and cut into 2cm pieces2 cloves garlic, peeled1 tsp dried basil1 roasted pepper, cut into 2½cm pieces75ml dry white wine (such as vermouth)2 tbsp tomato paste2 tins (425g) chopped tomatoes with juicesPinch saltGround black pepperß In a small saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, and basil.Cover loosely and cook until the vegetables are softened but not browned, 6 to 8 minutes.ß Stir in the roasted red pepper, wine, tomato paste, tomatoes, salt and pepper. Bring to the boil, thenreduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 to 20minutes longer to thicken. Turn off heat and let stand 5 minutes.ß Insert the hand blender into the saucepan, ensuring the protective guard is submerged. Blend, using anup-and-down motion until ingredients are well combined, about 30 to 60 seconds, until the sauce reachesdesired consistency.27

Parsnip & Sweet Potato PuréeServes 6675g parsnips, peeled and cut into 2½cm pieces225g sweet potato, peeled and cut into 2½cm pieces1 small onion (75g), peeled and cut into 2½cm piecesPinch salt110ml cream2 tbsp unsalted butter, cut into 2½cm pieces, room temperatureGround white pepperß Place parsnips, sweet potato, and onion pieces in a small saucepan and cover with approximately 2.5cm highof water. Add ¼ tsp salt to the water.ß Bring to the boil over high heat, then reduce heat to medium-high and simmer until vegetables are tender,about 10 to 15 minutes.ß When vegetables are tender, remove from heat. Drain and return to saucepan. Add light cream andbutter. Insert the hand blender into the cooked vegetables, making certain the protective anti-splash guard issubmerged in the vegetables.ß Blend using a gentle up-and-down motion, moving the hand blender through the pan, until ingredients arewell blended, smooth and creamy, approximately 50 to 60 seconds.ß Season with the remaining salt and the white pepper. Serve hot. If not serving immediately, transfer puréeto a double boiler and keep warm over simmering water.ß Tips: Change the flavour by adding a few cloves of peeled fresh garlic or slices of fresh peeled ginger to thewater when cooking. Make a healthy version by substituting chicken or vegetable stock for the light cream,and extra virgin olive oil for the butter (do not add fresh ginger to this version).28

Mushroom GravyServes 550g dried porcini mushrooms3 tbsp unsalted butter1 medium onion, (approx. 130g), sliced1 clove garlic, peeled and crushed225g white mushrooms, cleaned and sliced2½ tbsp plain flour90ml sherry225g cremini (baby portobello) mushrooms, cleaned, stems removed, and sliced880ml chicken or vegetable stockPinch saltPinch dried thymeß Place dried porcini mushrooms in a heatproof bowl. Cover with boiling water and let stand for 30minutes. After 30 minutes, drain mushrooms, strain (through a sieve lined with a coffee filter) and reservecooking liquid. Chop the mushrooms and reserve.ß Place 2 tbsp of the butter in a small sauté pan over medium heat. When butter has melted, add onionsand garlic. Sauté lightly until onions have softened, approximately 8 minutes.ß Add fresh white mushrooms in 2 batches. Stir mushrooms over medium-high heat until lightly browned,approximately 6 to 7 minutes. Reduce heat to medium-low and stir in 2 tbsp of the flour. Continuouslystir mixture for approximately a minute. Add 60ml sherry and scrape the bottom of the pan clean.If needed, add 110ml of the stock to scrape anything that remains.ß Pour mixture out into a bowl to reserve. Wipe out pan and add the remaining tbsp of butter. Sauté thecremini mushrooms until lightly browned. Stir in chopped porcini. Add remaining ½ tbsp of flour and stir forapproximately a minute. Stir in 2 tbsp of sherry, dislodging any flavourful brown bits that remain on bottom of pan.ß Add 110ml of the stock if necessary. Add the reserved cooked mushrooms, salt, thyme, 110ml mushroomsoaking liquid, and remaining stock to the sauté pan. Bring mixture to the boil and then reduce to asimmer. Simmer for about 20 to 30 minutes.ß Insert the hand blender into the mixture ensuring the protective anti-splash guard is submerged.Carefully blend using a circular motion, moving the blender over the surface of the pan and through thegravy. Serve immediately or store sealed in the fridge for up to 5 days.29

Easy Creamy Guacamole1 avocado, ripe, peeled, seeded, cut into 3½ cm pieces2 tbsp fresh lemon or lime juice½ clove garlic, peeled and crushedPinch saltß Add all ingredients into the chopper work bowl.ß With the speed dial set to minimum, use a pulse action for approximately 60 seconds or untill ingredientsare well combined and then hold ON/OFF button continuously for another 60 sections until as smooth asdesired.ß Serve chilled as a dip with nachos or crudités.30

Basic Vinaigrette55ml wine vinegar1 tbsp Dijon mustard165ml olive oilSalt and freshly ground pepper to tasteß Place the mustard, vinegar, seasoning and oil into the work bowl. Lock the lid into place.ß With the speed dial set to minimum, press and hold the ON/OFF button.Tip: If the vinegratte is too stick, add 1-2tsp cold water.31

Creamy Parmesan & Roasted Garlic Dressing35g grated Parmesan cheese4 cloves roasted garlic2 tbsp fresh lemon juice2 tbsp red wine vinegar1 egg white1 tbsp Dijon mustard3 anchovies1 tsp Worcestershire saucePinch freshly ground pepper110ml extra virgin olive oilDash Tabasco® or other hot sauce (to taste)ß Place all the ingredients in the measuring jug in the order listed. Insert the hand blender and process forapproximately 40 seconds, until creamy and totally emulsified.ß Tip: To roast garlic place 12 or more peeled cloves in a double thickness of aluminium foil, toss with atbsp of olive oil and fold the foil to seal. Place in a 190°C oven for 30 to 40 minutes, until tender andbrowned. If you do not wish to roast the garlic, you may blanch it until tender in water to cover (this maybe done in the microwave if desired).32

Mayonnaise2 egg whites1 tbsp fresh lemon juice½ tbsp Dijon mustard220ml vegetable oilPinch saltPinch ground white pepperß Place all ingredients into the measuring jug in the order listed. Insert the hand blender holding bladeagainst bottom of beaker and process until mixture begins to thicken, approximately 15 to 20 seconds.ß Continue processing with a gentle up-an-down motion until thick, approximately 20 to 30 seconds longer.33

Sweet Whipped Cream300ml thick cream, chilled2 tbsp granulated sugar1½ tsp vanilla extractß Place the cream, sugar and vanilla into the blending jug.ß Insert the blender fitted with the whisk attachment.ß Start the blender ensuring the whisk skims the surface of the cream. Whisk until the cream gains somebody. Whipped cream will reach soft peaks between 50-60 seconds.ß Tip: for cocoa whipped cream, place 300ml thick cream, 3 tbsp granulated sugar, 1 tbsp un-sweetenedcocoa, and 1 tbsp of vanilla into the blending jug and whip as directed above.34

Peanut CookiesMakes approximately 50100g margarine, divided into 2½ cm pieces100g crunchy peanut butter100g soft brown sugar100g caster sugar2 eggs275g plain flour½ tsp baking powder½ tsp bicarbonate of sodaPinch of saltGranulated sugarß Preheat the oven to 190°C/375°F, Gas Mark 5.ß Using the beater attachments add the margarine, peanut butter, brown and caster sugar and eggs and mixtogether until thoroughly combined.ß Add the flour, baking powder, bicarbonate of soda and salt and mix until a soft dough is formed.ß Remove the dough from the work bowl and roll small balls, approximately the size of walnuts. Place wellapart on a greased baking tray.ß Using a fork, press down to form each cookie. Sprinkle the tops with granulated sugar and bake forapproximately 15 minutes or until risen and lightly browned. Cool on a wire rack.35

Berry Coulis40g bag of frozen mixed berries, thawed55g granulated sugar½ tsp fresh lemon juiceß Place all ingredients in a medium saucepan. Over medium heat bring mixture to a simmer and cook forapproximately 5 minutes to melt the sugar.ß Insert the hand blender into the saucepan, ensuring the protective anti-splash guard is submerged. Blend,using an up-and-down motion until ingredients are well combined, about 30 seconds. Strain the saucethrough a fine mesh strainer and serve.36

Peaches & CreamServes 82 tbsp unsalted butter4 tbsp sugar, divided450g fresh peaches, peeled, pitted and sliced1 strip lemon zest (2 x 1cm)225g mascarpone1 tbsp vanilla extractß In a medium sized saucepan, melt butter and 2 tbsp of the sugar over medium-low heat, stirring untilgolden and caramel in colour, approximately 5 to 8 minutes. Add peaches and zest, cover loosely andcook over low heat until peaches are tender, approximately 15 minutes. Remove and discard zest strip.ß Insert hand blender, ensuring the protective anti-splash guard is submerged and process using a gentleup-and-down motion, moving the blender through the pan until smooth, about 1 minute. Transfer to abowl, let cool, then cover and chill.ß Place the mascarpone, remaining sugar and vanilla in a medium bowl. Insert hand blender making sure theprotective anti-splash guard is submerged and process, about 20 seconds. Scrape bowl and process about1 minute longer. Chill until ready to use.ß Spoon peach mixture and whipped mascarpone mixture into goblets in alternate layers. Keep chilled untilready to serve. May be garnished with fresh raspberries, toasted sliced almonds or a mint leaf.37

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