Recipes - Dualit Stand Mixer Instruction Manual & Guarantee

InSPIRatIon FoR yoUR StanD MIxeR
WWW.DUaLIt.coM/RecIPeS
InSPIRatIon
FoR yoUR DUaLIt
StanD MIxeR
www.dualit.com/recipes
oLIVe & RoSeMaRy FocaccIa
• 200ml luke-warm water • 2 cups plain flour
• 1/2 tsp sugar • 1 tsp salt
• 2 tsp dry yeast • 1 1/2 tbsp olive oil
Combine the water, sugar and yeast in a jug; stir to combine. Cover mixture and place in a
warm area for about 10 minutes until the mixture is frothy.
Place the flour and salt in the Mixing Bowl. Add the yeast mixture and olive oil. Using the
Dough hook, mix on low speed (1-2) for about 2 minutes or until combined and mixture
forms a ball. continue kneading for 8 minutes.
Remove dough from the bowl. Lightly grease the bowl and return dough. Cover; allow to rise
in a warm area for about 1 hour or until doubled in size.
Preheat oven to 200 o C/400F/Gas 6. Grease and line 2 oven trays with baking paper.
Punch the dough with your fist to knock out the air. Cut the dough in half. Roll each piece on
a lightly floured surface into a 20 x 25cm rectangle. Place on prepared trays. Top each focaccia
with olives, rosemary. Sprinkle with sea salt and olive oil.
Bake for 15-20 minutes or until cooked through. Serve warm, cut into pieces.
MaKeS 2
• 1 small jar of olives
• 3 sprigs of rosemary
• sea salt flakes
20
cheeSy SPInach ScRoLLS
• 2 cups self-raising flour • 3/4 cup milk
• 1 tbsp caster sugar • 250g frozen spinach, thawed
• 50g soft butter • 1 cup mozzarella
Preheat oven to 200 c/400F/Gas 6. Lightly grease and line a 22cm square cake pan.
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Using the spatula beater, mix flour, sugar and butter on speed 2 for about 2 minutes or until
combined.
add milk and using the Dough hook, knead on speed 2 for about 1 minute or until a soft
sticky dough is formed.
Turn onto a clean, floured work top and roll dough into a 30cm x 40cm rectangle. Squeeze
excess moisture from spinach with your hands. chop coarsely and pat dry with absorbent
paper towel. Sprinkle mozzarella, spinach and feta over dough. Roll tightly from the long side.
Trim ends and cut into 12 even slices.
Place scrolls, cut-side up in prepared pan. Bake for about 25 minutes or until cooked through.
Serve warm.
choc chIP cooKIeS
• 2 1/2 cups flour • 230g soft cubed butter
• 3/4 teaspoon baking soda • 240g light brown sugar
• 1/2 teaspoon salt • 144g granulated sugar
Stir together the flour, baking soda and salt; set side.
Place the butter and sugar in the bowl with the beater. Start on speed 3 for 2 seconds
then adjust to speed 7 and continue to beat for 10 seconds or until the mixture is creamed
together. While beating add the eggs and vanilla. Continue to beat for a further 2 minutes two
after both eggs have been added.
Reduce the speed to 3 and add the flour, baking soda and salt. Reduced to speed 1 and add
the chopped chocolate.
Place the dough out onto a sheet of waxed paper, wrap it tightly and chill for 24 hours.
Preheat oven to 180 o c/350F/Gas 4. Lightly grease and line a baking tray.
Shape the dough into golf ball size balls and arrange on the baking tray, spacing each ball 3
inches apart. Bake in batches for 12-15 minutes or untill golden brown. cool on a wire rack.
MaKeS 12
• 100g feta cheese
MaKeS 32
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 220g chopped chocolate
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