A hand mixer is an absolute must for every kitchen, it's an inexpensive and versatile tool which is great for baking and preparing all kinds of delicious food from cakes, cookies to whipped cream toppings and more.
Keeping It Clean:
So long as you make sure you get in the habit of cleaning your hand mixer straight after use you'll have no problems keeping it clean. Follow these simple steps to keep it clean and always ready to go.
- Put some warm to hot water in a bowl and add a couple drops of detergent
- Submerge the attachments and turn on so you begin to 'mix it clean'. This will remove any stuck on food
- Use a clean cloth, dipped in white vinegar to thoroughly wipe the attachments down
- You can also chuck the attachments into the dishwasher for an extra clean
Obviously the mixer itself cannot be submerged in water as this will damage the internal components, which can make the cleaning of the nooks and crannies of the mixer tough, but to help you clean it, we recommend you:
- Use a clean toothbrush or toothpick to get at the hard to reach spots
- Then with a clean cloth dipped in white vinegar wipe down the outside
- Allow to dry thoroughly before storing
People tend to neglect the cord but it is important to keep it clean.
- Using a clean cloth dipped in white vinegar, give the cord a good rub
- Allow to thoroughly dry before storing
There are plenty of recipes out there that you and your friends and family will undoubtedly love, and below we've picked a few of our favourites.
|Victoria Sponge Cake||back to top ^|
110g butter (must be at room temperature)
110g caster sugar
2 large eggs
110g self-raising flour
Also need: 2x 7in (18cm) sponge tins at least 4cm deep, greased and lined with greaseproof paper
In a medium sized bowl mix the cream, butter and sugar together until you get a pale, fluffy mixture that comes away from the whisks easily. In a separate bowl, beat the eggs thoroughly together and then add them a little at a time continuing to mix well after each addition. When the eggs are completely mixed in begin to slowly sift 1/4 of the flour from a height and fold in until incorporated. Repeat until all the flour is added. Do not mix too quickly as you'll lose the air in the mixture (which makes the cake fluffy). Now all the ingredients are added- dunk a spoon in the mixture and tap against side of the bowl. It should come away easily- if not add 1 or 2 tsps hot water. Divide mixture evenly between the two tins and place into pre-heated oven at 170 degrees for 25-30 minutes. Try not to have a sneaky peek mid way through baking as cool air can cause the cakes to sink.
Once cooked remove from the oven and let sit for 1 minute. Use a knife to loosen around the edges and tip them out onto cooling racks, peel off base paper. Leave the cakes to cool completely before sandwiching them together then dust with icing sugar.
The fillings can be anything from jam to a mixture of jam and whipped cream, lemon curd or fudge icing.
You can also easily change the flavour of the sponge as you desire. Add grated lemon, orange rind or a few drops of vanilla extract. For a coffee flavour, dilute a tbsp of instant coffee with a dessert spoon of hot water. For chocolate flavour remove a level tbsp of flour and replace with level tbsp of cocoa.
|Sugar Cookies||back to top ^|
(Makes 2 to 2 1/2 dozen cookies)
227g unsalted butter
175g confectioners (icing) sugar
1 & 1/2 to 3 tsps vanilla extract (depending how vanilla-y you'd like the cookies to be)
1 tsp salt
2 tsps baking powder
400 to 425g all-purpose flour
Mix together butter and icing sugar. Add eggs and vanilla extract. Begin to sift in flour, baking powder and salt until well incorporated. Once all combined place pastry on flour dusted surface and roll out. Cut into desired shapes. Bake at 200 degrees celsius for 7-8 minutes until tops appear dry, rather than shiny. Do not brown.
|Peach and Amaretti Muffins||back to top ^|
250g plain flour
2 tsps baking powder
125g golden caster sugar
90ml sunflower oil
250g soya yoghurt
2 tsps almond essence
8 amaretti biscuits rougly broken
1 large peach stoned and cut into pieces
Muffin tin and paper cases
Preheat oven to 200 degrees celsius. Line muffin tin with paper cases. Sift the flour and baking powder into a separate bowl. Leave to one side. Mix sugar, pinch of salt, eggs, oil, soya yoghurt and almond essence together. Gradually add flour mix. Once ingredients are combined fold in the biscuits and peach pieces. Spoon the mixture into the muffin cases and bake for 25-30 minutes.
Cheese and Chutney Scones
|back to top ^|
350g self-raising flour (plus extra for dusting)
1 tsp bicarbonate soda
85g butter diced
200g extra-mature cheddar grated
6 heaped tsps onion chutney (plus extra to serve)
Combine flour, bicarbonate soda and salt. Add butter and mix until no lumps remain. Stir in all but a small handful of cheese. Pour in buttermilk and mix together slowly until thoroughly combined. Pour the mixture onto a flour dusted surface. Use your hands to mould into an oval shape about 2.5cm deep. Cut into 6 scones and place on baking sheet leaving enough room for each to spread. Use the back of your teaspoon to press a small dip into the middle of each scone. Spoon the chutney into the dip of each scone. Scatter remaining cheese over scones. Bake for 10-15 minutes at 200 degrees until risen and golden in colour. Serve with butter and extra chutney if you fancy.
Storing your handmixer is no problem. It's small enough to tuck easily away and out of sight. Keep the attachments with the rest of your cutlery if there's room and just make sure the mixer is located where it won't gather dust.