Summer Recipes

As the scorching summer blazes and the holidays bring about their own culinary challenge, we have put together a collection of quick and easy recipes of soups, refreshing coolers, light and frothy cappuccinos, delicious dips and food that you can whip up with a nifty wand mixer. 

With a wand mixer you can shred, chop, beat and blend almost everything including ice cubes. A wise choice would be one that can even be used in a pot while cooking. In fact it is so convenient to have around that you will soon wonder how you ever managed without one.

When choosing a wand mixer look for beakers which are heat resistant and unbreakable. A good brand will be food safe and dishwasher safe-- but easy to hand wash too. They can be used in the freezer as it comes with an air tight lid and are can safely be used in a microwave without the lid.

A great addition to a wand mixer is the slicing attachment usually sold separately. But this simple addition  turns your wand mixer into a veritable food processor with options to grate, slice and chop.

A few Tips on use

Use tall and narrow receptacles if possible -- Tall and narrow receptacles are definitely more practical than wide and shallow ones.

The eggs or beaten egg whites you use should always be at room temperature.

When processing liquids, be sure to immerse the wand mixer in the liquid before switching it on.
After use always detach the blade, beater or whisk from the drive shaft after use.

And clean your wand mixer immediately after use to prevent food residues caking onto the drive shaft.

For more thorough cleaning, hold the wand mixer in a bowl of warm water containing a few drops of detergent and switch it on for just a few seconds.

Raw Vegetable Soup
1 boiled potato, 1 carrot,
1 tomato, 1 small piece of bell pepper,
1 stock cube.
Put all the ingredients into a poly-beaker and use a multipurpose blade to shred them to the desired fineness. Add boiling water and strain briefly.

Banana-Shake
(Makes two large glasses)
4-5 ice cubes,
1-2 bananas (oranges, strawberries, raspberries, tangerines etc.),
1 tbsp vanilla pudding powder, 300 ml milk
Place the ice cubes, fruit and pudding powder in the poly-beaker and purée using the multipurpose blade. Add the milk and beat until light and fluffy using a wand mixer.

Dips
First make one quantity of light Mayonnaise.  (Can be stored in the beaker itself)
Put 1 tbsp of mustard,
1 tbsp of lemon juice,
1 tsp of vinegar, pinch of salt and pepper,
200 ml of oil, 200 ml of single cream in the jug,
Insert the wand mixer with the whisk attached and run it at No. 2 speed, raising it 3 or 4 times while mixing.



Tartar Sauce
Using the multipurpose blade, purée -quantity of light mayonnaise, 1 small onion, 1–2 small gherkins, - carrot, parsley and possibly some pepperoni.
Peach Curry
Using the multipurpose blade, purée -quantity of light mayonnaise, 1 peach half, 1 tbsp mild curry, 1 tsp Madras
curry (hot).
Cocktail Sauce
Using the whisk or multipurpose blade, finely purée - quantity of light mayonnaise, 1 tbsp of cognac or brandy,
1 tsp of sugar, 1 tbsp of ketchup, 1 tbsp of tomato puree and Tabasco sauce to taste.
Salmon Mousse
1 piece of horse-radish,
100 g salmonfilet,
150 g full-fat curd cheese, zest of lemon,
100 ml of double cream,
pinch of salt and pepper, a few chives,
1 lime
Peel the horse-radish and grate it finely with the lemon zest in the processor. Use the meat blade to purée the salmon filet.
Mix together the curd cheese and salmon and then add the lemon and horse-radish mixture. Using the beater, whip the
cream until it forms peaks and then mix it together with the salmon cream. Season with salt and pepper and serve garnished
with coarsely chopped chives and slices of lime.

Pesto
Grind together 1 bunch of sweet basil, 1-2 garlic cloves, 50 g toasted pine nuts, 50 g diced Parmesan in the grinder and
then combine with 100-200 ml olive oil.
Season with salt and pepper to taste.
Larger quantities of pesto can also be produced using a multipurpose blade or meat blade in the jug.

Cappuccino
200 ml of ice-cold skimmed milk or
200 ml of double cream, whipped into peaks using the beater.
1 cinnamon stick preground in the processor and then pulverized using the pulverizing disk.

 

Salad
Using the slicing option on your wand mixer, you can slice or grate radishes and carrots, quarter tomatoes and even peel sprouts.
Dressing:
4 tbsp of olive oil,
2 tbsp of herbal vinegar,
1 tbsp of mustard,
3 tbsp of parsley, finely chopped using the multipurpose blade, pinch of salt and pepper, whisked together until they thicken.

Here’s how to turn your left over meat in to spicy meat balls.

Meatballs
serves 2
1 onion,
1 carrot,
1 piece of old bread,
salt, pepper, seasonings, herbs to taste
1 egg, 300 g of ground meat
Place the onion, carrot, bread and spices in the slicing attachment and chop finely using the chopper. Add the ground meat and egg and chop well again. Use a spoon to shape the meatballs. Place them in a frying-pan and fry well on both sides.

Fruit Sorbet (serves 4.)
200 g frozen fruit (pieces of apple, strawberries, raspberries etc.),
6 tbsp cream or curd cheese,
2 tbsp icing sugar
Use the multipurpose blade to blend together the slightly thawed fruit, cream (or curd cheese) and sugar.
Always rotate the wand mixer gently from the wrist. Serve the fruit sorbet immediately or store in an ice cream box inside the freezer compartment.