Foodi CI100EU - Blender NINJA - Free user manual and instructions

Product Type	3-in-1 stand mixer and immersion blender
Brand	Ninja
Model	Foodi CI100EU
Power	800 W
Power Supply	220-240 V, 50-60 Hz
Chopper Bowl Capacity	Approximately 1.5 L
Speeds	5 speeds + TURBO pulse
Main Functions	Whisk, knead, blend, chop, puree
Included Accessories	Whisks (x2), kneading hooks (x2), immersion blender arm, chopper with bowl and lid
Blade Material	Stainless steel
Bowl and Accessories Material	Food-grade plastic (chopper bowl), stainless steel (blender arm)
Cleaning and Maintenance	Dishwasher-safe accessories; wipe motor base with a damp cloth
Safety	Chopper lid locking; automatic shut-off in case of overload
Dimensions (L x W x H)	Approximately 30 x 20 x 25 cm (estimated)
Weight	Approximately 3.5 kg (estimated)
Warranty	2 years

Frequently Asked Questions - Foodi CI100EU NINJA

How many speeds does the Ninja Foodi CI100EU have?

The appliance has 5 speeds plus a TURBO button for maximum power.

Can I use the chopper to chop nuts and herbs?

Yes, the chopper is perfect for chopping nuts, herbs, onions and other hard ingredients. Use the pulse mode to control texture.

How to clean the Foodi CI100EU accessories?

The whisks, kneading hooks, chopper bowl and blender arm are dishwasher-safe (top rack). The motor base should be wiped with a damp cloth.

Can I knead bread dough with this appliance?

Yes, use the supplied kneading hooks. Start at speed 1 and gradually increase to speed 4 depending on the recipe.

Does the immersion blender work in non-stick pots?

No, it is not recommended to use the immersion blender in non-stick pots to avoid damaging the coating. Preferably use a stainless steel pot or a large measuring cup.

Can I blend hot foods?

Yes, you can blend hot soups and veloutés with the immersion blender. However, let them cool slightly before blending to avoid splashes.

What if the chopper does not work?

Check that the lid is properly locked onto the bowl and that the base is correctly engaged. The chopper only works once properly assembled.

Is the chopper bowl plastic or glass?

The chopper bowl is made of durable food-grade plastic, but transparent to see the chopping level.

Can I use accessories from other brands?

It is recommended to use only original Ninja accessories to ensure compatibility and safety.

How to avoid splashes when blending?

Always start at speed 1 then increase gradually. Use a container large enough and fully immerse the blender head. For the stand mixer, add ingredients gradually.

USER MANUAL Foodi CI100EU NINJA

Close-up of a plated dish featuring rolled food items garnished with chopped green herbs (no text or symbols visible)

Close-up of two baked goods on a white surface, one with nuts and the other with a glass bowl containing food (no text or symbols visible)

Bowl of green soup with soybeans and a leaf, no text or symbols visible

NINJA® Foodi RECIPE GUIDE - ENGLISH FROM PAGE 1 REZEPTBUCH - DEUTSCH AB SEITE 28 LIVRET DE RECETTES - FRANÇAIS À PARTIR DE LA PAGE 56 LIBRO DE RECETAS - ESPAÑOL DESDE PÁGINA 84 RICETTARIO - ITALIANO DA PÁGINA 112 GUIA DE RECEITAS - PORTUGUÊS A PARTIR DA PÁGINA 140

Close-up of a pile of chocolate sauce cream cookies on a white plate (no text or symbols visible)

Bowl of red sauce with visible ingredients, accompanied by a spoon and cloth (no text or symbols)

Plate of chocolate and cream cookies with a halved lid, no text or symbols visible

Your guide to mixing, blending and chopping like a Foodi.

Welcome to the Ninja® Foodi® 3-in-1 Food Prep System Inspiration Guide. Here you're just a few pages away from recipes, tips, tricks, and helpful hints to give you everything you need to create cakes, batters, soups, salsa and more. Now let's get started.

Meet the PowerBase.

Power in the palm of your hand.

Thanks to its power-dense motor, the PowerBase can transform into a different appliance whenever a new accessory is attached. Mixing, blending and chopping are just the beginning.

Three NINJA brand hairless accessories with visible branding and control buttons (no text or symbols on main body)

Let's get mixing

Hand Mixer Basics

Get to know your hand mixer

Beaters: Speeds 1-4

With the boaters installed, use speed 1 for mixing dry ingredients with liquids. Ramp up to speeds 3-4 to make cookie doughs, batters, icing or to mash potatoes. Use speed 4 when creaming butter and sugar. Not recommended to use for yeasted doughs, such as pizza or bread.

Dough Hooks: Speed 1-4

With dough hooks installed, it is recommended to use speed 1-2 for mixing dry ingredients with liquid. Slowly increase to speed 4 to knead dough.

Follow the recipe mixing times carefully. Also, watch closely for visual cues that will help determine how long to mix or whip. For example, if the recipe says "mix until stiff peaks form," frequently check the mixture to assess if still peaks are forming.

Always start on speed 1 and then slowly increase speed in order to prevent ingredients from solattering. When processing is complete, ensure to power off the unit.

Let's get blending

Hand Blender Basics

Get to know your hand blender

Choosing your container Blending and pureeing

The blending container should be large enough for the blender head to be fully submerged in the ingredients.

Once submerged, there should be ample room in the container to avoid overflowing and splashing. A saucepan or large measuring jug is recommended.

NOTE: Do not blend in non-stick cookware.

Submerge holes of blender head in ingredients and tilt blade up and away from yourself.

While blending, move the blender head through Ingredients in an up-and-down motion, making sure to stop blending any time the blender head is no longer submerged.

Blending Tips:

• Before blending larger ingredients, such as onions, tomatoes, potatoes and peppers, chop the food into smaller pieces (roughly 2.5cm squares or smaller). For best and smoothest results, cut food into uniform sizes. Cook vegetables prior to puréeing.
• Do not blend tough skins, peels, seeds or stones. Before blending, peel foods such as onions, potatoes, squash, garlic, oranges and lemons.
• Blend frozen fruit, ice, nuts and hard vegetables like carrots, potatoes and squash with liquid for best results.
• Let hot foods slightly cool before blending.
• For better control of results, start at low speed and ramp up to high speed by pressing and holding the TURBO button. Use pulses to keep from overprocessing.

NINJA Let's get chopping

Chopper Basics

Get to know your chopper

Assembly

Step 1. Install blade assembly:

Holding the blade assembly carefully

by the top of the shaft, install it

into the chopper bowl, then

place ingredients in the bowl

Step 2. Install the processing lid:

Install the processing lid so it sit

into place. Ensure the lid is fully

installed pn be no click.

Step 3. Install the

power base:

Attach the power

base by aligning the

arrow on the power

base to the arrow on

the processing lid,

then push the power

base onto the lid to

lock it in place.

Chopper Basics:

For best results, we recommend:

• Prepping ingredients into even size pieces and ensuring they sit below the top blade.
• Being careful to avoid overfilling and over-processing (so you don't get uneven or watery results).
• Holding the chopper bowl with one hand while processing to help ensure it stays in place.

CHEESE SOUFFLE HERB & GARLIC BUTTER

PREP: 15 MINUTES

COOK: 30 MINUTES

MAKES: 4 INDIVIDUAL SOUFFLES

ACCESSORIES: HAND MIXER - BEATERS

INGREDIENTS

30n butter

30g plain flour

280ml milk

Salt and pepper as desired

½ teaspoon nutmeg

40g Parmesan, finely grated

40g Gruvère, finely prated

3 large eggs, yolks and whites separated

Butter and breadcrumbs for lining ramekins

Close-up of a white fluted rice bowl containing baked bread with green onions (no text or symbols visible)

DIRECTIONS

1. Preheat oven to 200°C, Grease 4 x 10cm/180ml ramekins with butter and coat with breadcrumbs.

2. In a large saucepan, add butter and flour, cook for 1-2 minutes over medium heat, then slowly stir in the milk. Continue cooking until thick or approximately 5 minutes while stirring continuously, then remove from heat. Stir in nutmeg, season with salt and pepper and set aside to cool down.

3. Add cheese to the thick sauce and mix well. Then add egg yolks and stir until fully incorporated.

4. Place egg whites into a medium sized bowl. Attach the hand mixer attachment to the power base, then assemble the beaters. Select power to begin whisking, starting on speed 1 and slowly increasing to speed 4 until soft peaks appear.

5. Gently fold egg whites into sauce approximately a third at the time. Once combined, divide mixture between 4 ramekins leaving approximately 1cm from the top.

6. Wipe down ramekin sides if necessary and place them in the oven. Let bake undisturbed for 18-20 minutes.

7. Serve immediately.

PREP: 5 MINUTES

MAKES: 8 SERVINGS

ACCESSORIES: CHOPPER

INGREDIENTS

2 garlic cloves, peeled

15g fresh parsley leaves

10g fresh tarragon leaves

250g unsalted butter, softened

Salt and pepper as desired

Close-up of sliced green food items on a brown paper liner, no visible text or symbols

DIRECTIONS

1. Install blade into the chopper bowl.
2. Place garlic cloves, parsley and tarragon into the chopper,
3. Install the processing lid onto the bowl, then assemble the power base onto the processing lid.
4. Press and hold the power button and process until chopped about 5 seconds.
5. Place butter, salt and pepper, into chopper.
6. Press and hold the power button and process until all ingredients combined about 15 seconds.
7. Remove lid and blade. Use immediately or keep chilled until ready for use. Can also be frozen.

90injal

BASIL SPINACH PESTO

PREP: 5 MINUTES

MAKES: 4 SERVINGS

ACCESSORIES: CHOPPER

INGREDIENTS

20g baby spinach

30g basil leaves

1 garlic clove, peeled

25g pine nuts, toasted

25g grated Parmesan

75ml olive oil

Salt, as desired

Pepper, as desired

DIRECTIONS

1. Assemble blade into the chopper bowl.
2. Place all ingredients into the bowl in the order listed.
3. Install the processing lid onto the bowl, then assemble the power base onto the processing lid.
4. Press the power button to pulse until combined.
5. Remove power base, lid and blades after processing. Transfer to a storing container. Use for pasta, in sauces, soups or as a marinade.

Bowl of green soup with peanuts, garnished with leafy greens (no text or symbols visible)

SALSA

PREP: 5 MINUTES

MAKES: 4 SERVINGS

ACCESSORIES: CHOPPER

INGREDIENTS

1 garlic clove, peeled

½ small red onion, peeled and quartered 1 small red chilli, deseeded and quartered ¼ red pepper, deseeded

250g tomatoes, deseeded and quartered. Juice of half a lime

10g fresh coriander leaves and stalks

Pinch of salt & pepper

Pinch of sugar

Tortilla chips for serving

Bowl of red sauce with a yellow slice garnish, surrounded by fresh tomatoes and green leaves (no text or symbols visible)

DIRECTIONS

1. Assemble blade into the chopper bowl,
2. Place all ingredients into the chopper in the order listed.
3. Install the processing lid onto the bowl, then assemble the power base onto the processing lid.
4. Press the power button to pulse a few times until salsa is chopped.
5. Remove the power base, lid and blades after processing.
6. Serve with tortilla chips.

HOUMOUS PASSATA

PREP: 5 MINUTES

MAKES: 4-6 SERVINGS

ACCESSORIES: CHOPPER

INGREDIENTS

1 can (400g) chickpeas, drained (save 50ml liquid) and rinsed

15ml lemon juice

30ml olive oil

1 garlic clove, peeled

Salt, as desired

Extra Virgin Olive oil and paprika to garnish

Bowl of creamy yellow batter with chopsticks on a wooden plate (no text or symbols visible)

DIRECTIONS

1. install blade into the chopper bowl
2. Place all ingredients into the chopper in the order listed.
3. Install the processing lid onto the bowl, then assemble the power base onto the processing lid.
4. Press the power button to pulse until smooth.
5. Remove power base, lid and blades after processing
6. Serve drizzled with olive oil and sprinkled with paprika to garnish.

PREP: 25 MINUTES

MAKES: 3-4 SERVINGS

ACCESSORIES: CHOPPER

INGREDIENTS

1 carrot
½ red onion
1 celery stalk
2 tablespoons extra virgin olive oil
1 tablespoon fresh basil
1 can (400g) whole peeled tomatoes
Salt as desired

Close-up of a cooking pot with red sauce and a wooden spatula, placed on wooden planks (no text or symbols visible)

DIRECTIONS

1. Assemble blade into the chopper bowl
2. Place carrot, onion and celery into the chopper
3. Install the processing lid onto the bowl, then
   assemble the power base onto the processing lid.
4. Press the power button and pulse a few times until all ingredients are chopped.
5. Remove the power base, lid and blades after processing
6. In a medium saucepan, heat the olive oil, add the chopped ingredients and cook until soft
7. Add tomatoes, basil, season with salt and simmer with a lid on for about 20 minutes. Serve with pasta or use it as a base for pizzas.

TAPENADE

PREP: 5 MINUTES

MAKES: 4-8 SERVINGS

ACCESSORIES: CHOPPER

INGREDIENTS

½ garlic cloves, pooled

100g pitted black olives

25g capers

25g anchovies fillets in oil

3 tablespoon olive oil

Pinch of black pepper

DIRECTIONS

1. Assemble blade into the chopper bowl.
2. Place all ingredients into the bowl in the order listed.
3. Install the processing lid onto the bowl, then assemble the power base onto the processing lid.
4. Press and hold the power button and process until combined about 30 seconds.
5. Remove power base, lid and blades. Transfer to a serving dish. Serve with baguette or veggies of your choice.

Close-up of a bowl of dark brown rice with green herbs, alongside sliced bread pieces on a wooden surface (no text or symbols visible)

CHOPPED SALAD

PREP: 5 MINUTES

MAKES: 2-4 SERVINGS

ACCESSORIES: CHOPPER

INGREDIENTS

45g romaine lettuce, cut into 2.5cm chunks 75g cherry tomatoes
45g pitted kalamata olives
40g feta cheese, roughly crumbled
125g cooked chicken breast, cut into large chunks

Plate of lettuce topped with minced meat and tomato, served on a green checkered tablecloth (no text or symbols visible)

DIRECTIONS

1. Install blade into the chopper bowl.
2. Place all ingredients into the chopper in the order listed.
3. Install the processing lid onto the bowl, then assemble the power base onto the processing lid.
4. Press the power button to pulse several times until roughly chopped.
5. Remove power base, lid and blades after processing.
6. Serve chopped salad on lettuce leaves or use as a sandwich filling.

GAZPACHO

PREP: 15 MINUTES

MAKES: 2 SERVINGS

ACCESSORIES: CHOPPER

INGREDIENTS

300g plum tomatoes, cored and roughly chopped
100g cucumber, peeled and desceded and roughly chopped
50g yellow pepper, deseeded and roughly chopped
1 small shallot, halved
1 garlic clove, peeled
4 basil leaves
2 teaspoons balsamic vinegar
2 teaspoons olive oil
Salt and pepper as desired

Bowl of red tomato porridge with fresh tomatoes and green vegetables in the background (no text or symbols visible)

DIRECTIONS

1. Assemble blade into the chopper bowl.
2. Place all ingredients into the chopper in the order listed.
3. Install the processing lid onto the bowl, then assemble the power base onto the processing lid.
4. Press the power button to pulse until combined.
5. Remove power base, lid and blades. Chill soup for 2 hours before serving.

PUMPKIN SOUP

PREP: 25 MINUTES

COOK: 40 MINUTES

MAKES: 6 SERVINGS

ACCESSORIES: HAND BLENDER

INGREDIENTS

50g butter
75g shallots, peeled and finely chopped
30g fresh ginger, peeled and minced
1 teaspoon paprika
I teaspoons curry powder
3/4 teaspoon cavenne pepper
600g pumpkin, peeled, seeded, and cubed
225g potatoes, peeled and diced
225g carrots, pooled and diced
750ml vegetable stock
150ml single cream
I teaspoon salt
teaspoon white pepper
½ teaspoon ground nutmeg

DIRECTIONS

1. In a large saucepan, melt butter over a medium heat. Add shallots and ginger and sauté for 3-4 minutes.
2. Add paprika, curry powder, cayenne pepper to shallots and cook for 3 minutes. Add pumpkin, potatoes, carrots and stock to pan and stir. Bring to boil and simmer for 40 minutes or until the vegetables are cooked.
3. Stir in cream, salt, white pepper and nutmeg.
4. Remove pan from heat. Attach the hand blender attachment to the power base and submerge the blender head into the soup ensuring it is flush with the bottom of the pot. Press and hold the power button to start the hand blender and move the blender around as well as up and down to blend the ingredients for approximately 1 minute or until desired smoothness is achieved.
   5.Servenot.

Two white bowls filled with yellow creamy soup with red chili garnish (no text or symbols visible)

TIP Freeze soup in allight container to store.

NOTE Do not blend in non-stick cookware.

17ninjal

ASPARAGUS CREAM SOUP

PREP: 15 MINUTES

COOK TIME: 25 MINUTES

SERVINGS: 4 SERVINGS

ATTACHMENT: HAND BLENDER

INGREDIENTS

500g white asparagus

1L vegetable broth or stock

40g butter

30g flour

1 tablespoon lemon juice

14 teaspoon nutmeg

100g crème fraîche

I egg volk

Salt and pepper as desired

Garnish suggestions: croutons,

Black Forrest nam, chervi

Bowl of creamy soup with visible meat and tofu, no text or symbols present

DIRECTIONS

1. Peel the asparagus and cut off woody ends, then cut it into 4cm pieces.
2. In a large pot, add the asparagus and broth. Bring to boil and cook over medium heat for 20 minutes.
3. After 20 minutes, remove from heat. Attach the hand blender attachment to the power base and submerge the blender head into the soup ensuring it is flush with the bottom of the pot. Press and hold the power button to start the hand blender and move the hand blender around and up and down, to blend the ingredients for approximately 1 minute or until soup is completely smooth. Add lemon juice, nutmeg and season with salt and pepper as desired.
4. Add butter and flour to separate small saucepan, cook for 3-4 minutes over medium heat until it starts browning. Meanwhile place soup back on the hob and bring back to boil.
5. Stir roux into boiling soup and continue cooking for additional 1-2 minutes.
6. Add crème fraîche and egg yolk to a small bowl and mix well. Stir this mixture into the soup to combine well.
7. Serve immediately garnished with croutons, Black Forrest ham and chervil.

RICOTTA AND SPINACH RAVIOLI

PREP: 20 MINUTES

COOK: 5 MINUTES

MAKES: 6-8 SERVINGS

ACCESSORIES: HAND MIXER + DOUGH HOOKS + CHOPPER

INGREDIENTS

Dough:

300g 00 flour

3 eggs

Filling:

300g cooked spinach, drained and squeezed

250g ricotta cheese

50g grated Parmesan

Salt and pepper as desired

½ teaspoon nutmeg powder

1 egg (use only the yolk)

Sauce to serve, as desired

DIRECTIONS

1. In a bowl, place flour and eggs. Attach the hand mixer attachment to the power base, then assemble the dough hooks. Select power and press the up arrow to begin mixing starting on speed 1 and slowly increasing to speed 3. Mix until the dough comes together. If the dough looks too crumbly add a few drops of water. Once the dough is elastic and smooth, wrap it in greaseproof paper and let it rest for half an hour.
2. In a pan, add spinach, cook over a medium heat, with lid on. This will take about 5 minutes. Strain the spinach to remove the excess water.

1. Assemble blade into the chopper bowl. Place all of the filling ingredients including spinach into the chopper in the order listed, Season as desired.
2. Install the processing lid onto the bowl, then assemble the power base onto the processing lid.
3. Press and hold the power button and process until all combined, about 20 seconds.
4. Remove the power base lid and blades and pour the ingredients into a bowl.
5. Roll out the dough with a rolling pin, cut it into long and wide strips (8cm x 30cm). Place 5 balls teaspoonfuls of the filling on each strip of pasta. Brush pasta dough around edges with water. Then place another strip of pasta on top. Press the top layer of pasta around the filling squeezing all of the air out. Cut into squares. Place on floured trays, spread apart. Continue with remaining pasta and filling to make roughly 36 ravioli.
6. To cook ravioli, bring a large pot of water of the boil and add salt as desired. Add ravioli and, bring back to a gentle boil and stir regularly until tender. Drain carefully or remove with a slotted spoon and serve with sauce, as desired.

TIP It is easier to cook ravioli in two batches so they don't break apart.

MINI FRIKADELLE WITH TOMATO SAUCE

PREP: 15 MINUTES

COOK TIME: 17-20 MINUTES

SERVINGS: 4 SERVINGS

ACCESSORIES: HAND BLENDER + CHOPPER

INGREDIENTS

Tomato sauce

800g Roma tomatoes

2 tablespoons olive oil

2 onions

2 garlic cloves

Handful of basil leaves, roughly chopped, divided

Salt and pepper

Frikadelle

1 onion

2 garlic cloves

Small handful of mixed herbs - parsley, oregano, basil

500g minced beef and pork mix

1 egg

50g fresh breadcrumbs

40g grated Parmesan

100g fresh mozzarella, diced

DIRECTIONS

1. Place tomatoes into boiling water for 2 minutes, then drain them and allow them to cool down slightly. Peel and core the tomatoes and add them to a medium sized bowl.

1. Attach the hand blender attachment to the power base and submerge the blender head into the tomatoes ensuring it is flush with the bottom of the bowl. Press and hold the power button to start the hand blender and move it around as well as up and down to blend the tomatoes for 1 minute or until desired smoothness is achieved. Sol tomato sauce aside.

2. Assemble blade into the chopper bowl, Add onion, garlic and herbs for the meatballs into the chopper. Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse several times until finely chopped.

3. In a large bowl, add all ingredients for frikadelles including chopped onion, garlic, and herb mix. Mix thoroughly, then form 16 meatballs. Slightly flatten the meatballs using your fingers and set them aside.

4. Assemble blade into the chopper bowl. Add onions and garlic for the sauce into the chopper. Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse several times until roughly chopped.

5. Heat olive oil in a large pan or a skillet over medium-high heat, then add chopped onions and garlic and sauté for 2-3 minutes.

6. Add meatballs to the pan and cook for 2 minutes on each side.

7. Pour prepared tomato sauce over meatballs, add chopped basil, season with salt and pepper and stir well.

8. Reduce heat to low-medium and cover with lid. Continue cooking for 10-13 minutes or until cooked through, turning the meatballs regularly.

9. In the last 2 minutes of cooking, sprinkle mozzarella over the sauce and meatballs. Serve with pasta.

MINI QUICHES

PREP: 15 MINUTES

COOKS: 30 MINUTES

MAKES: 2 SERVINGS

ACCESSORIES: HAND BLENDER + CHOPPER

INGREDIENTS

For the pastry:

60g plain flour

30g cold butter, cut into pieces

pinch of salt

2 tablespoon cold water

For the filling:

50g pack smoked lardons

20g Comte, diced

125ml double cream

1 egg

Pinch ground nutmeg and pepper

Plate of baked egg tarts with leafy greens and fork (no text or symbols visible)

DIRECTIONS

1. Assemble blade into the chopper bowl. Place the flour, butter and salt into the bowl.
2. Install the processing lid onto the bowl, then assemble the power base onto the processing lid. Press the power button and pulse a few times until it turns crumbly. Add water and pulse a few times until it comes together.
3. Remove power base, lid and blades. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out to a 4mm thickness. Cut out 2 circles to line two 10cm round buttered tartlet tins, then chill for 30 mins.
4. Heat oven to 180°C. In a small frying pan, fry the lardons for 3 minutes. Drain off any liquid and divide the lardons and the Comte, between the Lins.
5. Assemble hand blender onto motor base.
6. Add the egg, cream, pepper and nutmeg into a mason jar. Submerge the end of the end of the blender into the mixture ensuring it is flush with the bottom of the container.
7. Select the power button to start the hand blender, then lift it up slowly through the mixture while continuing to process for about 15 seconds. Then pour over the bacon and cheese until the cases are almost full. Bake for 25 mins until golden and puffed up.

WAFFLES

PREP: 5 MINUTES

COOK TIME: 32 MINUTES

SERVINGS: 8 WAFFLES/M SERVINGS

ACCESSORIES: HAND MIXER - BEATERS

INGREDIENTS

80g melted butter, cooled

80g caster sugar

1 sachet vanilla sugar

2 large eggs

200g plain flour

1 teaspoon baking powder

150ml milk

Plate of golden waffles topped with blueberries and fresh berries, served with cutlery (no text or symbols visible)

DIRECTIONS

1. Preheat waffle iron on a medium high heat till hot.
2. Add melted butter, sugar, and eggs to a large bowl
3. Attach the hand mixer attachment to the power base then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1, until all ingredients are combined.
4. Sift in flour with baking powder and continue beating until smooth.
5. While still beating on speed 1, add the milk and continue beating until well combined.
6. Spoon approximately 2 tablespoons of batter into the waffle iron, close it and let cook for approximately 4 minutes or until golden brown. Repeat until all batter has been used.
7. Serve immediately with your favourite syrups or fruit.

PROFITEROLES

PREP: 40 MINUTES

BAKE: 35 MINUTES

MAKES: 4-6 SERVINGS

ACCESSORIES: HAND MIXER + BEATERS

INGREDIENTS

CHOUX PASTRY

65ml milk

65ml water

65n butter

1⁄2 teaspoon sugar

Diaph of cell

65+ claim II

65g plain hours

2 large eggs

CHANTILLY CREAM

400ml double cream

40g icing sugar

1 teaspoon vanilla essence

GANACHE

80g dark chocolate, broken into smaller pieces

80g double cream

2 tablespoons just boiled water

10g honey

DIRECTIONS

1. Preheat oven to 200°C. Line a large baking tray with baking parchment.
2. In a medium saucepan, add milk, water, butter, sugar and salt. Bring to boil over medium heat while stirring constantly.
3. Attach the hand mixer attachment to the power base, then assemble the beaters. When mixture starts boiling, remove from heat and add all the flour at once. Select power to begin mixing starting on speed 1 and slowly increase to speed 3 until roux is combined.

1. Return saucepan to hob. Continue cooking over medium heat stirring it continuously for approximately 3 minutes, or until mixture stops sticking to the sides of the saucepan and forms a ball. Remove from heat and allow to cool down slightly.
2. With the beaters still attached, select power to begin mixing on speed 1. While mixing, add 1 egg at a time and mix until fully combined and smooth. Continue mixing for 1 minute.
3. Place dough in a piping bag fitted with plain piping nozzle and pipe 18 balls, 4cm in diameter onto prepared baking tray. Transfer to oven and bake for 15 minutes.
4. After 15 minutes, reduce oven temperature to 175^ C and continue baking for additional 20 minutes or until golden brown. Remove from oven to a wire rack and allow to cool down completely.
5. Meanwhile, in a separate large bowl, add all ingredients for Chantilly cream. Select power to begin beating starting on speed 1 and slowly increase to speed 4 until stiff peaks appear. Spoon cream into a piping bag fitted with a plain nozzle and fill profiteroles or halve profiteroles with serrated knife and sandwich with cream. On a plate, arrange in a pyramid shape.
6. In a heat resistant bowl over a pan of hot water, add chocolate and cream. Stir regularly until chocolate is melted and smooth. Mix in just boiled water and honey. Drizzle profiteroles with ganache and serve immediately.

CHOCOLATE, HAZELNUT, ORANGE BISCOTTI

PREP: 30 MINUTES

BAKE: 1 HOUR 15 MINUTES

MAKES: 30 BISCO TTI

ACCESSORIES: HAND MIXER - BEATERS - DOUGH HOOKS

INGREDIENTS

3 large eggs

180g caster sugar

↑ teaspoon vanilla extract

270g plain flour, plus extra for shaping

30g cocoa powder

1 teaspoon baking powder

1 teaspoon salt

Zest from 2 oranges

100g toasted hazelnuts, roughly chopped

75g dark chocolate chips

Close-up of sesame-coated food items on a table, including a coffee cup and a glass jar with dried ingredients (no visible text or symbols)

DIRECTIONS

1. Preheat oven to 150°C. Line two large baking sheets with parchment paper.
2. In a large bowl, add eggs, sugar, and vanilla extract.
3. Attach the hand mixer attachment to the power base, then assemble the beaters. Select power to begin mixing on speed 1 then slowly increase to speed 4 until mixture is pale in colour and thick, about 1 minute.
4. Remove beaters and attach dough hook. Sift flour, cocoa powder, baking powder and salt into egg mixture. Select power to begin mixing on speed 1 and increase to speed 3; mix until fully Incorporated, (about a minute).
5. While still mixing, add zest, hazelnuts and chocolate chips.
6. Spoon dough onto prepared tray in the shape of a loaf sized approximately 35x12cm, using extra flour to aid shaping. Transfer to oven and bake for 50 minutes.
7. After 50 minutes, turn oven to 135°C. Remove loaf from the oven and let cool for 10 minutes.
8. Once dough has cooled down slightly, slice loaf into 1cm thick slices using a serrated knife. Divide individual slices between both baking sheets and place back in the oven for 25 minutes.
9. Allow biscotti to cool down completely on a wire rack before serving. Enjoy with tea or coffee.

CRÊPE BATTER

PREP: 5 MINUTES

COOK: 2-3 MINUTES PER PANCAKE

MAKES: 6 SERVINGS

ACCESSORIES: HAND BLENDER

INGREDIENTS

4 0925

40g caster sugar
½ teaspoon salt
2 tablespoon rum (optional)
40g butter, melted
600ml milk, lukewarm
250g flour, sifted

DIRECTIONS

1. In a large mixing bowl, add the eggs, sugar, salt and rum. Attach the hand blender attachment to the power base and submerge the blender head into the bowl ensuring it is flush with the bottom of the pot. Press and hold the power button to start the hand blender and move the hand blender around, and up and down, to blend the ingredients for approximately 20 seconds.
2. Gradually add the butter, half of the milk then the flour, blending to combine. Add the rest of the milk, blend the batter for 30 seconds until very smooth.
3. Heat a lightly oiled pan over medium high heat. Spoon a ladle of the batter onto the pan, swirling and tilting pan so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is light brown. Flip crêpe and cook on second side for about 20 seconds, then transfer to a plate. Repeat with remaining batter. Fill crêpes as desired.

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MIXED BERRY FRUIT PAVLOVA

PREP: 10 MINUTES

BAKE: 1 HOUR + 15 MINUTES COOLING IN OVEN

MAKES: 6-8 SERVINGS

ACCESSORIES: HAND MIXER + BEATERS

INGREDIENTS

4 egg whites at room temperature

1 teaspoon white wine vinegar

180g caster sugar

1 teaspoon corn flour

300ml whipping cream

1 tablespoon icing sugar

300g fresh mixed berries

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DIRECTIONS

1. Preheat oven to 150^ C. Line a baking sheet with parchment paper.
2. In a large bowl, add egg whites and vinegar. Attach the hand mixer attachment to the power base then assemble the beaters. Select power to begin mixing starting on speed 1 slowly increasing to speed 4 until soft peaks have formed. Mix caster sugar and corn flour together. Add the caster sugar mix, one heaped tablespoon at a time until the meringue looks glassy.
3. Spread the meringue onto baking parchment to form a circle approximately 26cm wide and 3-4cm thick at the sides.
4. Bake for 1 hour. At the end of cooking, turn off heat and let the pavlova cool down inside.
5. Meanwhile, in a mixing bowl add cream and icing sugar. Attach the hand mixer attachment to the power base then assemble the beaters. Select power and press the up arrow and mix starting on speed 1 slowly increasing to speed 4 until the cream starts to hold it's shape.
6. Spread a thick layer of whipped cream on top of pavola and decorate with berries. Serve immediately.

LEBKUCHEN

PREP: 25 MINUTES PLUS 30 MINUTES CHILLING TIME BAKE: 15 MINUTES

MAKES: 20 SERVINGS

ACCESSORIES: CHOPPER + HAND MIXER + BEATERS

INGREDIENTS

100g hazelnuts

275g plain flour

50g ground almonds

2 tablespoons cocoa

3½-4 teaspoons Lebkuchengewürz or mixed spice

1½ teaspoons baking powder

½ teaspoon bicarbonate of soda

150g light brown soft sugar

125g honey

60g unsalted butter, softened, divided

1/4 teaspoon fine sea salt

2 lumons, zested and 1 tablespoon juice

1 teaspoon almond essence

1 medium egg

60ml strong coffee, cooled

50g candied mixed citrus peel

100g dark chocolate, melted

DIRECTIONS

1. Install blade into the chopper bowl.
2. Place hazelnuts into the chopper.
3. Install the processing lid onto the bowl, then assemble the power base onto the processing lid.
4. Press and hold the power button and process until finely ground about 10 seconds.

1. In a medium bowl, mix ground hazelnuts, flour, ground almonds, cocoa, spices, baking powder and bicarbonate of soda.
2. In a large bowl, place brown sugar, honey, 50g softened butter, sea salt, zest of 2 lemons, almond essence and egg.
3. Attach the hand mixer attachment to the power base, then assemble the beaters. Select power and to begin beating starting on speed 1 and slowly increasing to speed 3. Beat for 1-2 minutes until smooth.
4. Add coffee, select power and press the up arrow to begin beating starting on speed 1 and slowly increasing to speed 3 and beat for 30 seconds.
5. Add all dry ingredients except cardied peel to bowl. Select power and press the up arrow to begin beating starting on speed 1 and slowly increasing to speed 2. Beat for 1 minute until combined. Add citrus peel. Select power and press the up arrow to begin beating starting on speed 1 and slowly increasing to speed 2. Beat until peel blended in about 15 seconds. Chill mixture for 30 minutes.
6. Preheat oven to 180°C. Line two large baking sheets with baking parchment.
7. Divide lebkuchen mixture into 20 balls and place spaced apart onto trays. Press each down until about 1 14 ~cm high. Bake for 15 minutes. Remove and cool on wire rack.
8. In a small bowl, mix melted chocolate and remaining 10g butter. Gently and dip half of the biscuits in mixture to coat the tops and place back on rack to set.

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

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ZUBEREITUNG

2 tablespoons boiling water

ZUBEREITUNG

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Fondamentaux

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Fondamentaux

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Fondamentaux

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PRÉPARATION

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PRÉPARATION

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SAUCE SALSA

PRÉPARATION : 5 MINUTES

QUANTITÉ : 4 PORTIONS ACCESSOIRE : HACHOIR

INGRÉDIENTS

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PRÉPARATION

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PRÉPARATION

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PRÉPARATION

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PRÉPARATION

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GAZPACHO

PRÉPARATION : 15 MINUTES

QUANTITÉ : 2 PORTIONS

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PRÉPARATION

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PRÉPARATION

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PRÉPARATION

QUANTITÉ : 6-B PORTIONS

ACCESSOIRES : BATTEUR AVEC CROCHETS DE PÉTRISSAGE HACHOIR

INGRÉDIENTS

Pâte

300 g de farine T45

3 oeufs

Garniture :

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PRÉPARATION

PREPARATION: 5 MINUTES

TEMPS DE CUISSON : 32 MINUTES

QUANTITÉ : 8 GAUFRES / 4 PORTIONS

ACCESSOIRES : BATTEUR AVEC FOUETS

INGRÉDIENTS

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PRÉPARATION

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PRÉPARATION

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PRÉPARATION

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PRÉPARATION

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INSTRUCCIONES

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INSTRUCCIONES

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SALSA

PREP: 5 MINUTOS

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INSTRUCCIONES

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PREP: 25 MINUTOS

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INSTRUCCIONES

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GAZPACHO

PREP.: 15 MINUTOS

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INSTRUCCIONES

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INSTRUCCIONES

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INSTRUCCIONES

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INSTRUCCIONES

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INSTRUCCIONES

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INSTRUCCIONES

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INSTRUCCIONES

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E ora, misceliamo

Le basi del mixer

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ISTRUZIONI

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ISTRUZIONI

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SALSA

Bowl of red sauce with a yellow slice garnish, surrounded by fresh tomatoes and green leaves (no text or symbols visible)

ISTRUZIONI

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ISTRUZIONI

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ISTRUZIONI

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INSALATA TRITATA

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ISTRUZIONI

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ISTRUZIONI

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ISTRUZIONI

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ISTRUZIONI

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ISTRUZIONI

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ISTRUZIONI

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ISTRUZIONI

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ISTRUZIONI

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ISTRUZIONI

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INDICAÇÕES

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INDICAÇÕES

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MOLHO

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INDICAÇÕES

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INDICAÇÕES

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GASPACHO

Bowl of red tomato porridge with fresh tomatoes and green vegetables in the background (no text or symbols visible)

INDICAÇÕES

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Bowl of creamy soup with visible meat and tofu, no text or symbols present

INDICAÇÕES

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INDICAÇÕES

DOSES: 8 WAFFLES/4 DOSES

ACESSÓRIOS: BATEDEIRA MANUAL + BATEDORES

INGREDIENTES

80 g de manteiga deretida, refrigerada

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INDICAÇÕES

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INDICACÕES

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INDICAÇÕES

Top-down view of a decorated cake with strawberries, blueberries, and berries (no text or symbols visible)

INDICAÇÕES

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