Foodi CI100EU - Blender NINJA - Free user manual and instructions

USER MANUAL Foodi CI100EU NINJA

GUIA DE RECEITAS - PORTUGUÊS A PARTIR DA PÁGINA 140 Please make sure to read the enclosed Ninja® Instructions prior to using your unit. Bitte lesen Sie die beigelegte Ninja®-Bedienungsanleitung durch, bevor Sie Ihr Gerät verwenden. Veillez à prendre connaissance des instructions Ninja® Foodi® incluses avant d’utiliser votre appareil. Lee las instrucciones adjuntas de Ninja® antes de usar el aparato. Assicurarsi di avere letto le Istruzioni di Ninja® in dotazione prima di utilizzare l’unità. Certifique-se de que lê as instruções Ninja® incluídas antes de utilizar o seu aparelho.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. Thanks to its power-dense motor, the PowerBase can transform into a dierent appliance whenever a new accessory is attached. Mixing, blending and chopping are just the beginning. Meet the PowerBase. Power in the palm of your hand. ENGLISHLet's get mixing Hand Mixer Basics Get to know your hand mixer With the beaters 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. Beaters: Speeds 1–4 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 sti peaks form,” frequently check the mixture to assess if sti peaks are forming.Always start on speed 1 and then slowly increase speed in order to prevent ingredients from splattering. When processing is complete, ensure to power o the unit. ENGLISHHand Blender Basics Get to know your hand blender 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. Choosing your container Blending and pureeing Let's get blending 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. ENGLISHChopper Basics Get to know your chopper Assembly Let's get chopping 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. 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.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 sits into place. Ensure the lid is fully installed prior to use; there will be no click.ENGLISH9ninjakitchen.eu

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.

1. Install blade into the chopper bowl.

2. Place garlic cloves, parsley and tarragon into

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. INGREDIENTS 30g butter 30g plain flour 280ml milk Salt and pepper as desired ½ teaspoon nutmeg 40g Parmesan, finely grated 40g Gruyère, finely grated 3 large eggs, yolks and whites separated Butter and breadcrumbs for lining ramekins INGREDIENTS 2 garlic cloves, peeled 15g fresh parsley leaves 10g fresh tarragon leaves 250g unsalted butter, softened Salt and pepper as desired PREP: 15 MINUTES COOK: 30 MINUTES

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 PREP: 5 MINUTES MAKES: 4 SERVINGS ACCESSORIES: CHOPPER DIRECTIONS

1. Assemble blade into the chopper bowl.

2. Place all ingredients into the bowl in the

3. Install the processing lid onto the bowl, then

assemble the power base onto the processing lid.

4. Press the power button to pulse

5. Remove power base, lid and blades after

processing. Transfer to a storing container. Use for pasta, in sauces, soups or as a marinade. CHOPPER SALSA DIRECTIONS

1. Assemble blade into the chopper bowl.

2. Place all ingredients into the chopper in the

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

5. Remove the power base, lid and blades after

6. Serve with tortilla chips.

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 PREP: 5 MINUTES MAKES: 4 SERVINGS ACCESSORIES: CHOPPER CHOPPER ENGLISH 1013ninjakitchen.eu HOUMOUS PASSATA DIRECTIONS

1. Install blade into the chopper bowl.

2. Place all ingredients into the chopper in the

3. Install the processing lid onto the bowl, then

assemble the power base onto the processing lid.

4. Press the power button to pulse

5. Remove power base, lid and blades after

6. Serve drizzled with olive oil and sprinkled with

paprika to garnish. 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

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. 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 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 PREP: 5 MINUTES

1. Assemble blade into the chopper bowl.

2. Place all ingredients into the bowl in the order

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. INGREDIENTS ½ garlic cloves, peeled 100g pitted black olives 25g capers 25g anchovies fillets in oil 3 tablespoon olive oil Pinch of black pepper PREP: 5 MINUTES

1. Install blade into the chopper bowl.

2. Place all ingredients into the chopper in the

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

5. Remove power base, lid and blades after

6. Serve chopped salad on lettuce leaves or use

as a sandwich filling. 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 PREP: 5 MINUTES

1. Assemble blade into the chopper bowl.

2. Place all ingredients into the chopper in the

3. Install the processing lid onto the bowl, then

assemble the power base onto the processing lid.

4. Press the power button to pulse

5. Remove power base, lid and blades. Chill soup

for 2 hours before serving. INGREDIENTS 300g plum tomatoes, cored and roughly chopped 100g cucumber, peeled and deseeded 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 PREP: 15 MINUTES MAKES: 2 SERVINGS ACCESSORIES: CHOPPER CHOPPER PUMPKIN SOUP 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.

INGREDIENTS 50g butter 75g shallots, peeled and finely chopped 30g fresh ginger, peeled and minced 1 teaspoon paprika 1 teaspoons curry powder ¼ teaspoon cayenne pepper 600g pumpkin, peeled, seeded, and cubed 225g potatoes, peeled and diced 225g carrots, peeled and diced 750ml vegetable stock 150ml single cream 1 teaspoon salt ½ teaspoon white pepper ½ teaspoon ground nutmeg PREP: 25 MINUTES COOK: 40 MINUTES MAKES: 6 SERVINGS

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. INGREDIENTS 500g white asparagus 1L vegetable broth or stock 40g butter 30g flour 1 tablespoon lemon juice ¼ teaspoon nutmeg 100g crème fraîche 1 egg yolk Salt and pepper as desired Garnish suggestions: croutons, Black Forrest ham, chervil PREP: 15 MINUTES

3. Assemble blade into the chopper bowl. Place all

of the filling ingredients including spinach into the chopper in the order listed. Season as desired.

4. Install the processing lid onto the bowl, then

assemble the power base onto the processing lid.

5. Press and hold the power button and process

until all combined, about 20 seconds.

6. Remove the power base lid and blades and

pour the ingredients into a bowl.

7. 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.

8. 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. 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. 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 PREP: 20 MINUTES COOK: 5 MINUTES

HAND MIXER + DOUGH HOOKS HAND BLENDER ENGLISH TIP It is easier to cook ravioli in two batches so they don’t break apart. 1821ninjakitchen.eu MINI FRIKADELLE

2. 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. Set tomato sauce aside.

3. 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.

4. 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.

5. 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.

6. 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.

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

8. Pour prepared tomato sauce over meatballs, add chopped

basil, season with salt and pepper and stir well.

9. Reduce heat to low-medium and cover with lid. Continue

cooking for 10-13 minutes or until cooked through, turning the meatballs regularly.

10. In the last 2 minutes of cooking, sprinkle mozzarella over the

sauce and meatballs. Serve with pasta. 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. 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 PREP: 15 MINUTES

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 Comté, between the tins.

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. 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 Comté, diced 125ml double cream 1 egg Pinch ground nutmeg and pepper PREP: 15 MINUTES COOKS: 30 MINUTES MAKES: 2 SERVINGS

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. INGREDIENTS 80g melted butter, cooled 80g caster sugar 1 sachet vanilla sugar 2 large eggs 200g plain flour 1 teaspoon baking powder 150ml milk PREP: 5 MINUTES COOK TIME: 32 MINUTES SERVINGS: 8 WAFFLES/4 SERVINGS ACCESSORIES: HAND MIXER + BEATERS

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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. INGREDIENTS CHOUX PASTRY 65ml milk 65ml water 65g butter ½ teaspoon sugar Pinch of salt 65g plain flour 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 PREP: 40 MINUTES BAKE: 35 MINUTES MAKES: 4-6 SERVINGS ACCESSORIES: HAND MIXER + BEATERS 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. HAND MIXER + BEATERS HAND MIXER + BEATERS ENGLISH25ninjakitchen.eu HAND MIXER + DOUGH HOOKS

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

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. INGREDIENTS 3 large eggs 180g caster sugar 1 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 PREP: 30 MINUTES BAKE: 1 HOUR 15 MINUTES MAKES: 30 BISCOTTI ACCESSORIES: HAND MIXER + BEATERS + DOUGH HOOKS HAND MIXER + BEATERS

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. INGREDIENTS 4 eggs 40g caster sugar ½ teaspoon salt 2 tablespoon rum (optional) 40g butter, melted 600ml milk, lukewarm 250g flour, sifted PREP: 5 MINUTES COOK: 2-3 MINUTES PER PANCAKE MAKES: 6 SERVINGS ACCESSORIES: HAND BLENDER HAND BLENDER ENGLISH27ninjakitchen.eu CHOPPER HAND MIXER + BEATERS

1. Preheat oven to 150°C. Line a baking sheet with

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 glossy.

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 pavolva and decorate with berries. Serve immediately. 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 PREP: 10 MINUTES BAKE: 1 HOUR + 15 MINUTES COOLING IN OVEN MAKES: 6-8 SERVINGS ACCESSORIES: HAND MIXER + BEATERS LEBKUCHEN PREP: 25 MINUTES PLUS 30 MINUTES CHILLING TIME BAKE: 15 MINUTES MAKES: 20 SERVINGS ACCESSORIES: CHOPPER + HAND MIXER + BEATERS HAND MIXER + BEATERS

5. In a medium bowl, mix ground hazelnuts, flour, ground

almonds, cocoa, spices, baking powder and bicarbonate of soda.

6. In a large bowl, place brown sugar, honey, 50g

softened butter, sea salt, zest of 2 lemons, almond essence and egg.

7. 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.

8. 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.

9. Add all dry ingredients except candied 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.

10. Preheat oven to 180°C. Line two large baking sheets

with baking parchment.

11. Divide lebkuchen mixture into 20 balls and place

spaced apart onto trays. Press each down until about 1¼ cm high. Bake for 15 minutes. Remove and cool on wire rack.

12. 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. 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 ¼ teaspoon fine sea salt 2 lemons, 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

PARA MASSAS CHOCOLATE, AVELÃ,