Hand Blender
Instruction Manual & Guarantee
02 03
contents
safety precautions 04
Know your Hand Blender 06
Using your Hand Blender 08
Attaching and removing accessories 08
Using the Wand 09
Using chopper Bowl and Gearbox 10
Using Balloon Whisk with Gearbox 12
Maximum Loading chart 14
Useful tips 16
cleaning & Maintenance 18
storing your Hand Blender 20
troubleshooting 21
cooking tips 22
Recipes 24
Guarantee 35
BLItz, WHIsK, cHop And pURee!
With your multi-tasking kitchen assistant, you can now tackle cookery
challenges with ease. experiment with saucy salsa, smooth soups and summery
smoothies, safe in the knowledge that they will be ready in a matter of
moments. From quick weekday dinners for two, to baby food and gourmet
dinner parties. dualit’s trusty Hand Blender is up to every kitchen challenge.
the Hand Blender is just one part of the dualit Food preparation family.
A comprehensive collection of hard-wearing, thoughtfully designed kitchen
gadgets that make light work of every culinary task.
Unpack the box with care, keeping all the packaging materials until you are satised everything
is present and in working order. Once satised remove any tags from the hand blender and
recycle the packaging appropriately. You may wish to keep the box to store your hand blender.
All illustrations are for representation only; your model may vary from illustrations shown.
02 03
contents
safety precautions 04
Know your Hand Blender 06
Using your Hand Blender 08
Attaching and removing accessories 08
Using the Wand 09
Using chopper Bowl and Gearbox 10
Using Balloon Whisk with Gearbox 12
Maximum Loading chart 14
Useful tips 16
cleaning & Maintenance 18
storing your Hand Blender 20
troubleshooting 21
cooking tips 22
Recipes 24
Guarantee 35
BLItz, WHIsK, cHop And pURee!
With your multi-tasking kitchen assistant, you can now tackle cookery
challenges with ease. experiment with saucy salsa, smooth soups and summery
smoothies, safe in the knowledge that they will be ready in a matter of
moments. From quick weekday dinners for two, to baby food and gourmet
dinner parties. dualit’s trusty Hand Blender is up to every kitchen challenge.
the Hand Blender is just one part of the dualit Food preparation family.
A comprehensive collection of hard-wearing, thoughtfully designed kitchen
gadgets that make light work of every culinary task.
Unpack the box with care, keeping all the packaging materials until you are satised everything
is present and in working order. Once satised remove any tags from the hand blender and
recycle the packaging appropriately. You may wish to keep the box to store your hand blender.
All illustrations are for representation only; your model may vary from illustrations shown.
04 05
READ ALL THE
INSTRUCTIONS
CAREFULLY BEFORE USING YOUR
DUALIT HAND BLENDER. KEEP THESE
INSTRUCTIONS SAFE FOR FUTURE
REFERENCE
Always follow these safety precautions when using
your hand blender for your own safety and to
avoid damaging the appliance.
• to protect against risk of electrical shock, do
not submerge the main body, cord or plug,
in water or any other liquids.
do not allow
liquid into the join where the main body and
attachments meet.
• this applliance shall not be used by children.
Keep the appliance and its cord out of reach
of children.
• children shall not play with the appliance.
• Appliances can be used by persons
with reduced physical, sensory or mental
capabilities or lack of experience and
knowledge if they have been given
supervision or instruction concerning use of
the appliance in a safe way and understand
the hazards involved.
• do not use outdoors, in moving vehicles,
boats or caravans.
• this appliance is intended for domestic use
only.
If the appliance is used improperly, for
professional, semi-professional purposes or if
it is not used according to these instructions,
the guarantee becomes invalid and
dualit
refuses any liability for damage caused.
• never tamper with the safety systems.
they are included for your personal safety.
• to avoid serious injury, should the unit
start accidentally, unplug from outlet when:
not in use, moving the appliance, before
attaching or removing parts, before cleaning
or storage.
• do not place hand blender near edge of work
surface.
• do not let cord hang over edge of table or
counter.
• Keep hands and utensils out of containers while
blending to reduce the risk of severe injury to
persons or damage to the blender.
A scraper
should be used but must be used only when the
hand blender is not running and blades safely
removed.
• Blades are sharp. Handle carefully. Avoid
contact with moving parts as serious injury could
result
• Be careful if hot liquid is poured into the food
processor or blender as it can be ejected out of
the appliance due to a sudden steaming.
• Always operate chopper bowl with lid securely
in place.
the bowl may leak if the lid is damaged,
incorrectly tted or over-lled.
• do not disconnect accessories from the main
body before the motor has stopped.
• Keep ngers, clothing, utensils and hair away
from moving parts.
• never reach into the chopper bowl with your
ngers or an object (e.g. a spatula) while the
hand blender is running.
• This is an attended appliance.
D
o not leave appliance unattended
during use.
Unplug appliance when
unattended.
• the use of attachments not recommended or
sold by the manufacturer may cause re, electric
shock or injury.
• If the chopper blade, wand blades or whisk is
jammed, switch off and unplug the hand blender
before removing the blockage.
• the noise level of this appliance is Lc>70dB.
• For safest use it is recommended to remove pan
from the stove and allow liquids to cool to room
temperature before blending.
Never blend
hot oil or fat.
• do not add boiling liquids or foods to the
chopper bowl.
Always cool liquids or food
items.
• d
o not insert frozen items into jug or
chopper bowl taken directly from a hot
dishwasher.
• do not immerse or wash jug or chopper
bowl in boiling or very hot water.
• When blending heavy loads pulse for
30 seconds and allow cooling until room
temperature between each pulse.
please
note that no recipe contained within the
manual is considered a heavy load.
• do not operate the chopper bowl while
empty.
• never carry or pull the appliance by the
cord.
• Make sure the electrical outlet is rated at
the same
A.c. voltage as that stated on the
bottom of the main body
. do not use if the
voltages are different.
• If the power cord is damaged it must, for
safety reasons, be replaced by
dualit or an
authorised
dualit repairer.
• do not operate the hand blender with a
damaged cord or plug.
• do not operate the hand blender after
appliance malfunctions.
• do not operate the hand blender if it is
dropped and shows signs of damage
. Return
appliance to the nearest
Authorized service
centre for examination, repair or electrical
or mechanical adjustment when there is any
indication of damage.
• this product is tted with a resettable
thermal cut-out and surge protection, if the
motor stops, the unit is not broken, stop,
unplug, allow to cool and then restart.
• cAUtIon: In order to avoid hazard
following inadvertent resetting of the thermal
cut out, this appliance must not be supplied
through an external switching device such
as a timer or connected to a circuit which is
regularly turned off by the utility.
• We recommend that the appliance is
plugged into a socket that has no other
appliance connected to it.
Failure to do this
may cause an overload, trip a circuit breaker
or blow a fuse.
preferably the socket outlet
should be protected by a
Residual current
device
(Rcd).
• the maximum rating is based on the
attachment that draws the greatest load.
other attachments may draw less power.
• Be careful if hot liquid is utilised with the
Hand Blender or its accessories as it can be
ejected out of the container due
to a sudden steaming.
• do not throw away the
appliance with the normal
household waste at the end of
its life, but hand it in at an ofcial collection
point for recycling.
By doing this, you help to
preserve the environment.
SAVE THESE
INSTRUCTIONS
BEFORE FIRST USE
• Read this instruction book thoroughly.
• clean all parts in contact with food
before using for the rst time.
Wash with
lukewarm water and detergent, then rinse
and dry
.
• treat the blades with respect – they are
very sharp!
• When you turn the hand blender on for
the rst time, a “new” smell may be given
off, this will dissipate after a few uses.
IMPORTANT SAFETY PRECAUTIONS
04 05
READ ALL THE
INSTRUCTIONS
CAREFULLY BEFORE USING YOUR
DUALIT HAND BLENDER. KEEP THESE
INSTRUCTIONS SAFE FOR FUTURE
REFERENCE
Always follow these safety precautions when using
your hand blender for your own safety and to
avoid damaging the appliance.
• to protect against risk of electrical shock, do
not submerge the main body, cord or plug,
in water or any other liquids.
do not allow
liquid into the join where the main body and
attachments meet.
• this applliance shall not be used by children.
Keep the appliance and its cord out of reach
of children.
• children shall not play with the appliance.
• Appliances can be used by persons
with reduced physical, sensory or mental
capabilities or lack of experience and
knowledge if they have been given
supervision or instruction concerning use of
the appliance in a safe way and understand
the hazards involved.
• do not use outdoors, in moving vehicles,
boats or caravans.
• this appliance is intended for domestic use
only.
If the appliance is used improperly, for
professional, semi-professional purposes or if
it is not used according to these instructions,
the guarantee becomes invalid and
dualit
refuses any liability for damage caused.
• never tamper with the safety systems.
they are included for your personal safety.
• to avoid serious injury, should the unit
start accidentally, unplug from outlet when:
not in use, moving the appliance, before
attaching or removing parts, before cleaning
or storage.
• do not place hand blender near edge of work
surface.
• do not let cord hang over edge of table or
counter.
• Keep hands and utensils out of containers while
blending to reduce the risk of severe injury to
persons or damage to the blender.
A scraper
should be used but must be used only when the
hand blender is not running and blades safely
removed.
• Blades are sharp. Handle carefully. Avoid
contact with moving parts as serious injury could
result
• Be careful if hot liquid is poured into the food
processor or blender as it can be ejected out of
the appliance due to a sudden steaming.
• Always operate chopper bowl with lid securely
in place.
the bowl may leak if the lid is damaged,
incorrectly tted or over-lled.
• do not disconnect accessories from the main
body before the motor has stopped.
• Keep ngers, clothing, utensils and hair away
from moving parts.
• never reach into the chopper bowl with your
ngers or an object (e.g. a spatula) while the
hand blender is running.
• This is an attended appliance.
D
o not leave appliance unattended
during use.
Unplug appliance when
unattended.
• the use of attachments not recommended or
sold by the manufacturer may cause re, electric
shock or injury.
• If the chopper blade, wand blades or whisk is
jammed, switch off and unplug the hand blender
before removing the blockage.
• the noise level of this appliance is Lc>70dB.
• For safest use it is recommended to remove pan
from the stove and allow liquids to cool to room
temperature before blending.
Never blend
hot oil or fat.
• do not add boiling liquids or foods to the
chopper bowl.
Always cool liquids or food
items.
• d
o not insert frozen items into jug or
chopper bowl taken directly from a hot
dishwasher.
• do not immerse or wash jug or chopper
bowl in boiling or very hot water.
• When blending heavy loads pulse for
30 seconds and allow cooling until room
temperature between each pulse.
please
note that no recipe contained within the
manual is considered a heavy load.
• do not operate the chopper bowl while
empty.
• never carry or pull the appliance by the
cord.
• Make sure the electrical outlet is rated at
the same
A.c. voltage as that stated on the
bottom of the main body
. do not use if the
voltages are different.
• If the power cord is damaged it must, for
safety reasons, be replaced by
dualit or an
authorised
dualit repairer.
• do not operate the hand blender with a
damaged cord or plug.
• do not operate the hand blender after
appliance malfunctions.
• do not operate the hand blender if it is
dropped and shows signs of damage
. Return
appliance to the nearest
Authorized service
centre for examination, repair or electrical
or mechanical adjustment when there is any
indication of damage.
• this product is tted with a resettable
thermal cut-out and surge protection, if the
motor stops, the unit is not broken, stop,
unplug, allow to cool and then restart.
• cAUtIon: In order to avoid hazard
following inadvertent resetting of the thermal
cut out, this appliance must not be supplied
through an external switching device such
as a timer or connected to a circuit which is
regularly turned off by the utility.
• We recommend that the appliance is
plugged into a socket that has no other
appliance connected to it.
Failure to do this
may cause an overload, trip a circuit breaker
or blow a fuse.
preferably the socket outlet
should be protected by a
Residual current
device
(Rcd).
• the maximum rating is based on the
attachment that draws the greatest load.
other attachments may draw less power.
• Be careful if hot liquid is utilised with the
Hand Blender or its accessories as it can be
ejected out of the container due
to a sudden steaming.
• do not throw away the
appliance with the normal
household waste at the end of
its life, but hand it in at an ofcial collection
point for recycling.
By doing this, you help to
preserve the environment.
SAVE THESE
INSTRUCTIONS
BEFORE FIRST USE
• Read this instruction book thoroughly.
• clean all parts in contact with food
before using for the rst time.
Wash with
lukewarm water and detergent, then rinse
and dry
.
• treat the blades with respect – they are
very sharp!
• When you turn the hand blender on for
the rst time, a “new” smell may be given
off, this will dissipate after a few uses.
IMPORTANT SAFETY PRECAUTIONS
06 07
KnoW YoUR
HAnd BLendeR
JUG
(dishwasher safe)
WAnd
(dishwasher safe)
GeARBox
(nOt dishwasher safe)
cHoppeR BoWL
(dishwasher safe)
cHoppeR
BoWL sHAFt
Feed tUBe
coveR
cHoppeR LId
(dishwasher safe)
cHoppeR BLAde
(dishwasher safe)
Feed
tUBe
tURBo
speed contRoL
poWeR BUtton
MAIn BodY
(nOt dishwasher safe)
BALLoon WHIsK
(dishwasher safe)
06 07
KnoW YoUR
HAnd BLendeR
JUG
(dishwasher safe)
WAnd
(dishwasher safe)
GeARBox
(nOt dishwasher safe)
cHoppeR BoWL
(dishwasher safe)
cHoppeR
BoWL sHAFt
Feed tUBe
coveR
cHoppeR LId
(dishwasher safe)
cHoppeR BLAde
(dishwasher safe)
Feed
tUBe
tURBo
speed contRoL
poWeR BUtton
MAIn BodY
(nOt dishwasher safe)
BALLoon WHIsK
(dishwasher safe)
08 09
1
lOCATE
2
ATTACh
to attach the Wand or
Gearbox - Hold the Main
Body rmly with one hand,
align the indent with the
unlock symbol.
push and twist the accessory
clockwise with your other
hand, until the indents on
the sides of the parts are
aligned.
1
ATTACh wANd
2
INgREdIENTS
ensure the hand blender is
unplugged. Attach the wand
to the main body. ensure the
wand is securely attached
into the main body.
Caution: avoid contact
with the blades.
place your ingredients into a
tall container, pan or mixing
jug to avoid splashing.
3
INSERT wANd
dip the wand deep into the
pan or jug ensuring the depth
of the mixture does not
exceed the ’Max’ marks on
the wand shaft. note: Keep
wand foot submerged to
avoid splashing.
4
TURN ON
6
ClEAN PARTS
5
TURN OFF
plug in the hand blender.
Set the speed to
minimum (-), press the
power button to start
blending.
Remove the wand from
the main body. Remove
the wand from the jug or
pan before pouring. clean
parts immediately after
use (see pg19 for cleaning
instructions).
When blending is complete,
release the power button
then unplug.
AttAcHInG And
ReMovInG AccessoRIes
do not attach or remove accessories with the main body plugged in to the supply.
UsInG tHe WAnd
the wand is a powerful tool for liquidising or mixing ingredients.
For max loadings see chart on page 14.
UsInG YoUR HAnd BLendeR
the following sections will explain use of your hand blender. please read this section carefully.
do not blend for more than 1 minute in any 4 minute period, if you accidentally do, unplug
and leave the hand blender to fully cool to room temperature before re-using.
For max loadings see chart on page 14.
3
REMOvE
to remove the accessory,
unplug and reverse the
procedure.
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
See pg 19
08 09
1
lOCATE
2
ATTACh
to attach the Wand or
Gearbox - Hold the Main
Body rmly with one hand,
align the indent with the
unlock symbol.
push and twist the accessory
clockwise with your other
hand, until the indents on
the sides of the parts are
aligned.
1
ATTACh wANd
2
INgREdIENTS
ensure the hand blender is
unplugged. Attach the wand
to the main body. ensure the
wand is securely attached
into the main body.
Caution: avoid contact
with the blades.
place your ingredients into a
tall container, pan or mixing
jug to avoid splashing.
3
INSERT wANd
dip the wand deep into the
pan or jug ensuring the depth
of the mixture does not
exceed the ’Max’ marks on
the wand shaft. note: Keep
wand foot submerged to
avoid splashing.
4
TURN ON
6
ClEAN PARTS
5
TURN OFF
plug in the hand blender.
Set the speed to
minimum (-), press the
power button to start
blending.
Remove the wand from
the main body. Remove
the wand from the jug or
pan before pouring. clean
parts immediately after
use (see pg19 for cleaning
instructions).
When blending is complete,
release the power button
then unplug.
AttAcHInG And
ReMovInG AccessoRIes
do not attach or remove accessories with the main body plugged in to the supply.
UsInG tHe WAnd
the wand is a powerful tool for liquidising or mixing ingredients.
For max loadings see chart on page 14.
UsInG YoUR HAnd BLendeR
the following sections will explain use of your hand blender. please read this section carefully.
do not blend for more than 1 minute in any 4 minute period, if you accidentally do, unplug
and leave the hand blender to fully cool to room temperature before re-using.
For max loadings see chart on page 14.
3
REMOvE
to remove the accessory,
unplug and reverse the
procedure.
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
See pg 19
10 11
UsInG tHe cHoppeR BoWL
& GeARBox
With its sharp blades and 600ml capacity, the chopper bowl accessory is compact and handy
for dry ingredients. For max loadings see chart on page 14.
7
FEEd TUbE
8
FEEd TUbE COvER
ensure the hand blender is
unplugged. Remove the feed
tube cover and drop ingredients
down the feed tube into the
bowl. Never reach into the
feed tube with your ngers
or utensils (e.g. a spatula).
Replace the feed tube cover.
Plug in the appliance and
continue operating the hand
blender.
9
TURN OFF
When chopping is complete,
release the power button
then unplug. ensure the
motor and blades have
stopped then lift the main
body and gearbox vertically
off the chopper bowl lid.
Turbo
Turbo
10
REMOvE
gEARbOx
12
ClEAN PARTS
11
REMOvE lId
Remove the gearbox from
the main body by twisting
anti-clockwise.
clean parts immediately
after use (see pg19 for
cleaning instructions).
Rotate the lid anti-clockwise.
If scraping out a mixture take
out the blades rst. never
touch the cutting edges of the
blades.
Caution: blades are sharp!
1
INSERT blAdES
2
INgREdIENTS
ensure the hand blender is
unplugged. Insert the blade in
the chopper bowl; locate it
over the chopper bowl shaft.
Caution: blades are sharp!
distribute ingredients evenly
in the bowl. pre-cut larger
pieces of food into even-
sized cubes (approximately
2cm). do not ll above the
MAx. Note: Never put
food in before blade.
3
ClOSE lId
place the lid on the bowl
and rotate clockwise to lock.
Ensure lid is correctly
locked in place with the
feed tube and spout
aligned.
4
ATTACh
gEARbOx
6
PUlSE
5
TURN ON
Attach the gearbox to the
centre of the lid. Align the
four protruding dimples.
pulse for a maximum of 25
seconds for meats or tough
ingredients, 30 seconds for
liquids and soft ingredients.
note: Use repeated short
pulses (no more than 1
second) for best results.
plug in the hand blender. Set
the speed to minimum (-),
press the power button to
start chopping.
Turbo
Turbo
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
For best results short and regular 1 second pulses are recommended.
See pg 19
10 11
UsInG tHe cHoppeR BoWL
& GeARBox
With its sharp blades and 600ml capacity, the chopper bowl accessory is compact and handy
for dry ingredients. For max loadings see chart on page 14.
7
FEEd TUbE
8
FEEd TUbE COvER
ensure the hand blender is
unplugged. Remove the feed
tube cover and drop ingredients
down the feed tube into the
bowl. Never reach into the
feed tube with your ngers
or utensils (e.g. a spatula).
Replace the feed tube cover.
Plug in the appliance and
continue operating the hand
blender.
9
TURN OFF
When chopping is complete,
release the power button
then unplug. ensure the
motor and blades have
stopped then lift the main
body and gearbox vertically
off the chopper bowl lid.
Turbo
Turbo
10
REMOvE
gEARbOx
12
ClEAN PARTS
11
REMOvE lId
Remove the gearbox from
the main body by twisting
anti-clockwise.
clean parts immediately
after use (see pg19 for
cleaning instructions).
Rotate the lid anti-clockwise.
If scraping out a mixture take
out the blades rst. never
touch the cutting edges of the
blades.
Caution: blades are sharp!
1
INSERT blAdES
2
INgREdIENTS
ensure the hand blender is
unplugged. Insert the blade in
the chopper bowl; locate it
over the chopper bowl shaft.
Caution: blades are sharp!
distribute ingredients evenly
in the bowl. pre-cut larger
pieces of food into even-
sized cubes (approximately
2cm). do not ll above the
MAx. Note: Never put
food in before blade.
3
ClOSE lId
place the lid on the bowl
and rotate clockwise to lock.
Ensure lid is correctly
locked in place with the
feed tube and spout
aligned.
4
ATTACh
gEARbOx
6
PUlSE
5
TURN ON
Attach the gearbox to the
centre of the lid. Align the
four protruding dimples.
pulse for a maximum of 25
seconds for meats or tough
ingredients, 30 seconds for
liquids and soft ingredients.
note: Use repeated short
pulses (no more than 1
second) for best results.
plug in the hand blender. Set
the speed to minimum (-),
press the power button to
start chopping.
Turbo
Turbo
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
For best results short and regular 1 second pulses are recommended.
See pg 19
12 13
ATTACh gEARbOx
2
INSERT bAllOON
whISK
ensure the hand blender
is unplugged. Attach the
gearbox to the main body.
ensure the gearbox is
securely attached into the
main body.
Hold the main body with
one hand and the whisk
stem with the other hand
and insert the whisk with a
slight twist and push action
until they click in to place.
3
lOw SPEEd
plug in the hand blender.
dip the whisk well into the
mixture. Set the speed to
minimum (-).
4
TURN ON
6
ClEAN PARTS
5
TURN OFF
press the power button to
start whisking.
detach whisk by rmly holding
main body or gearbox & pulling
the whisk downwards. Remove
gearbox from the main body.
clean parts immediately after
use (see pg19 for cleaning
instructions).
When whisking is complete,
release the power button
then unplug from the mains.
UsInG tHe BALLoon WHIsK
WItH GeARBox
the balloon whisk is the perfect tool for incorporating air into light ingredients to create
featherweight results. For max loadings see chart on page 14. note: to prevent splashing use
Mixing Jug supplied.
MIxInG tIps
For best chopping results add ingredients gradually via the feed tube. this appliance is not
suitable for frozen mangos, un-melted chocolate, coffee beans, seeds, uncooked-rice etc.
Generally, there is not one set speed for an entire recipe. You will need to change the speed
of the mixer depending on what stage of the recipe you are working on. this is communicated
in the recipe section.
1. When processing liquids, such as soups with the wand, always ensure the foot is
submerged in the liquid to prevent splashing. do not process uncooked vegetables.
2. When chopping small quantities of ingredients use a low speed and a pulsing action.
3. do not process ice in the chopping bowl.
4. For best results pulse repeatedly, holding the button for no longer than 1 second.
extra or replacement accessories can be purchased directly from dualit. A second
chopper bowl or mixing jug can be useful extras in busy kitchens. A dualit apron can also
make a perfect gift. Knife Blade – contact customer services for availability details. note: Its max
capacity is 70g of 2.5cm
3
cubed beef on turbo speed for 3 seconds (not supplied in pack).
1
See pg 19
12 13
ATTACh gEARbOx
2
INSERT bAllOON
whISK
ensure the hand blender
is unplugged. Attach the
gearbox to the main body.
ensure the gearbox is
securely attached into the
main body.
Hold the main body with
one hand and the whisk
stem with the other hand
and insert the whisk with a
slight twist and push action
until they click in to place.
3
lOw SPEEd
plug in the hand blender.
dip the whisk well into the
mixture. Set the speed to
minimum (-).
4
TURN ON
6
ClEAN PARTS
5
TURN OFF
press the power button to
start whisking.
detach whisk by rmly holding
main body or gearbox & pulling
the whisk downwards. Remove
gearbox from the main body.
clean parts immediately after
use (see pg19 for cleaning
instructions).
When whisking is complete,
release the power button
then unplug from the mains.
UsInG tHe BALLoon WHIsK
WItH GeARBox
the balloon whisk is the perfect tool for incorporating air into light ingredients to create
featherweight results. For max loadings see chart on page 14. note: to prevent splashing use
Mixing Jug supplied.
MIxInG tIps
For best chopping results add ingredients gradually via the feed tube. this appliance is not
suitable for frozen mangos, un-melted chocolate, coffee beans, seeds, uncooked-rice etc.
Generally, there is not one set speed for an entire recipe. You will need to change the speed
of the mixer depending on what stage of the recipe you are working on. this is communicated
in the recipe section.
1. When processing liquids, such as soups with the wand, always ensure the foot is
submerged in the liquid to prevent splashing. do not process uncooked vegetables.
2. When chopping small quantities of ingredients use a low speed and a pulsing action.
3. do not process ice in the chopping bowl.
4. For best results pulse repeatedly, holding the button for no longer than 1 second.
extra or replacement accessories can be purchased directly from dualit. A second
chopper bowl or mixing jug can be useful extras in busy kitchens. A dualit apron can also
make a perfect gift. Knife Blade – contact customer services for availability details. note: Its max
capacity is 70g of 2.5cm
3
cubed beef on turbo speed for 3 seconds (not supplied in pack).
1
See pg 19
14 15
MAxIMUM LoAdInG cHARt
Use the chart below as a guide to determine the maximum amount of
ingredients to be mixed at one time.
ATTAChMENT RECIPE / INgREdIENT MAxIMUM qUANTITY RECOMMENdEd
SPEEd
APPROx. PROCESSINg
TIME /SECONdS
wANd* wITh MIxINg JUg
Smoothies,
Milkshakes
do not exceed max mark
on the wand
Turbo+ 20
Fruit yoghurt
500g Yoghurt + 150g of Fruit high 20
Cooked Carrot
800g Medium 30
Soup or baby food do not exceed max mark
on the wand
Medium-high 30
ChOPPER bOwl*
ANd KNIFE blAdE
Mayonnaise 2 egg yolks+ 300ml sunower oil
added gradually via feed tube
Medium 30
dressing 300ml olive oil + 100ml vinegar
add dijon mustard as desired
Medium 30
Tomato, Onion 400g Medium 30
breadcrumbs 3 large slices of bread (150g, add
gradually via feed tube)
Turbo+ 30
lean Meat (Pork, Chicken, beef or Fish; cut into
2cm cubes)
450g Medium 20
Nuts 200g Turbo+ 20
herbs 30g high 30
whISK**
wITh SUITAblE MIxINg bOwl
(NOT SUPPlIEd)
Cream 500ml low 60
Egg whites 4 low 60
Cake Mix 3 egg cake mix (150g our, 150g
sugar, using softened butter)
low 60
opeRAtIon And Rest tIMes:
* do not blend or process for more than 1 minute in any 4 minute period, if you accidentally
do, unplug and leave the hand blender to fully cool to room temperature before re-using.
**Rest appliance for 1 minute per every minute of whisking.
14 15
MAxIMUM LoAdInG cHARt
Use the chart below as a guide to determine the maximum amount of
ingredients to be mixed at one time.
ATTAChMENT RECIPE / INgREdIENT MAxIMUM qUANTITY RECOMMENdEd
SPEEd
APPROx. PROCESSINg
TIME /SECONdS
wANd* wITh MIxINg JUg
Smoothies,
Milkshakes
do not exceed max mark
on the wand
Turbo+ 20
Fruit yoghurt
500g Yoghurt + 150g of Fruit high 20
Cooked Carrot
800g Medium 30
Soup or baby food do not exceed max mark
on the wand
Medium-high 30
ChOPPER bOwl*
ANd KNIFE blAdE
Mayonnaise 2 egg yolks+ 300ml sunower oil
added gradually via feed tube
Medium 30
dressing 300ml olive oil + 100ml vinegar
add dijon mustard as desired
Medium 30
Tomato, Onion 400g Medium 30
breadcrumbs 3 large slices of bread (150g, add
gradually via feed tube)
Turbo+ 30
lean Meat (Pork, Chicken, beef or Fish; cut into
2cm cubes)
450g Medium 20
Nuts 200g Turbo+ 20
herbs 30g high 30
whISK**
wITh SUITAblE MIxINg bOwl
(NOT SUPPlIEd)
Cream 500ml low 60
Egg whites 4 low 60
Cake Mix 3 egg cake mix (150g our, 150g
sugar, using softened butter)
low 60
opeRAtIon And Rest tIMes:
* do not blend or process for more than 1 minute in any 4 minute period, if you accidentally
do, unplug and leave the hand blender to fully cool to room temperature before re-using.
**Rest appliance for 1 minute per every minute of whisking.
16 17
UseFUL tIps
• roughly chop ingredients before blending for best results.
• hold the chopper bowl or mixing jug steady during use, use a high sided bowl for whizzing
even small amounts to prevent splattering.
• the variable speed control can vary the speed of the motor from 7000-16000rpm. for best
results start blending on the lowest setting and gradually increase the blending speed.
• for best results work through the ingredients with a gentle up and down movement of the
main body.
• to store a mixture in the jug, cover and refrigerate as required.
MIxInG
the mixing jug is ideal for whipping up a quick smoothie or making frothy coffee. Blending is
fast, easy and clean. Use the wand for mixtures that include solids such as fruits, ice cream etc.
• Make homemade smoothie in minutes. even fruit which is just past its best can be used. Most
soft fruits are suitable. stir into cereal for a nutritious breakfast. to serve as a drink, pour the
mixture into a glass and add milk, yogurt and/or fruit juice.
• no need to go out for a frothy coffee. Bring some semi-skimmed milk to the boil in a pan
and whizz to a froth using the turbo button. pour into a cup of hot coffee and stir in gently,
also good with instant coffee.
• for homemade hot chocolate, heat a cupful of milk until just boiling. remove from heat and
drop in a couple of blocks of chocolate. Wait for it to soften and then whizz with the dualit
hand blender using the power button, then change to the turbo setting to froth.
WHIsKInG
• ingredients are whisked to incorporate air. By tipping a bowl at a safe angle, even more air
can get into the mixture, resulting in light mixtures and increased volume.
• whisked egg whites provide the base for soufés, mousses and all types of meringues.
• the mixing bowl must be spotless as a speck of grease will stop egg white from holding air.
Rub the bowl with a cut lemon if you have any doubts.
• start slowly and only use a faster speed when the mixture starts to turn white.
cHoppInG
• Chop onions and garlic by putting into the chopper and whizzing, no smelly ngers!
• Grate cheeses in moments, ready for adding to sauces or sprinkling over baked dishes. Chop
into 1.5cm cubes, place in chopper bowl and whizz.
• Produce fresh breadcrumbs with ease. slightly stale white bread makes the ufest crumbs.
remove the crusts and cut into cubes. half ll the chopper bowl and whizz until ne. Make in
batches and store in the freezer.
• nourishing, healthy soups can be quickly made in the chopper using cooked leftovers. root
vegetables, tomatoes, pumpkin, squashes and courgettes are all suitable. Use avourings such
as curry powder, ginger, cumin, or sprigs of thyme, and a dash of soy sauce to add piquancy.
• to obtain the greatest volume when beating egg whites, be sure the bowl and beater are
completely clean and dry before use. the smallest amount of grease or water can prevent
the whites from aerating.
• the term “soft peaks” means that the egg white barely supports itself. when the head of the
mixer is lifted, the egg white mixture will curl and may fall from the beater.
16 17
UseFUL tIps
• roughly chop ingredients before blending for best results.
• hold the chopper bowl or mixing jug steady during use, use a high sided bowl for whizzing
even small amounts to prevent splattering.
• the variable speed control can vary the speed of the motor from 7000-16000rpm. for best
results start blending on the lowest setting and gradually increase the blending speed.
• for best results work through the ingredients with a gentle up and down movement of the
main body.
• to store a mixture in the jug, cover and refrigerate as required.
MIxInG
the mixing jug is ideal for whipping up a quick smoothie or making frothy coffee. Blending is
fast, easy and clean. Use the wand for mixtures that include solids such as fruits, ice cream etc.
• Make homemade smoothie in minutes. even fruit which is just past its best can be used. Most
soft fruits are suitable. stir into cereal for a nutritious breakfast. to serve as a drink, pour the
mixture into a glass and add milk, yogurt and/or fruit juice.
• no need to go out for a frothy coffee. Bring some semi-skimmed milk to the boil in a pan
and whizz to a froth using the turbo button. pour into a cup of hot coffee and stir in gently,
also good with instant coffee.
• for homemade hot chocolate, heat a cupful of milk until just boiling. remove from heat and
drop in a couple of blocks of chocolate. Wait for it to soften and then whizz with the dualit
hand blender using the power button, then change to the turbo setting to froth.
WHIsKInG
• ingredients are whisked to incorporate air. By tipping a bowl at a safe angle, even more air
can get into the mixture, resulting in light mixtures and increased volume.
• whisked egg whites provide the base for soufés, mousses and all types of meringues.
• the mixing bowl must be spotless as a speck of grease will stop egg white from holding air.
Rub the bowl with a cut lemon if you have any doubts.
• start slowly and only use a faster speed when the mixture starts to turn white.
cHoppInG
• Chop onions and garlic by putting into the chopper and whizzing, no smelly ngers!
• Grate cheeses in moments, ready for adding to sauces or sprinkling over baked dishes. Chop
into 1.5cm cubes, place in chopper bowl and whizz.
• Produce fresh breadcrumbs with ease. slightly stale white bread makes the ufest crumbs.
remove the crusts and cut into cubes. half ll the chopper bowl and whizz until ne. Make in
batches and store in the freezer.
• nourishing, healthy soups can be quickly made in the chopper using cooked leftovers. root
vegetables, tomatoes, pumpkin, squashes and courgettes are all suitable. Use avourings such
as curry powder, ginger, cumin, or sprigs of thyme, and a dash of soy sauce to add piquancy.
• to obtain the greatest volume when beating egg whites, be sure the bowl and beater are
completely clean and dry before use. the smallest amount of grease or water can prevent
the whites from aerating.
• the term “soft peaks” means that the egg white barely supports itself. when the head of the
mixer is lifted, the egg white mixture will curl and may fall from the beater.
18 19
cLeAnInG And
MAIntenAnce
IT IS ImPORTANT TO CLEAN THE HAND BLENDER AND
ALL PARTS IN CONTACT wITH FOOD AFTER EACH USE.
1
UNPlUg
3
PRE-wASh
2
ClEANINg ICONS
4
dO NOT
SUbMERgE
5
ShARP blAdES
ALWAYs sWItcH oFF
And UnpLUG BeFoRe
AnY cLeAnInG. neveR
Use ABRAsIve cLeAneRs
on AnY oF tHe pARts.
to remove food particles
from wand, chopping bowl
and balloon whisk ll a jug (or
half ll chopping bowl) with
warm soapy water and whizz
using the turbo button.
Look for these symbols on
the parts and follow the
instruction:
1. not dishwasher safe
2. dishwasher safe
3. do not immerse parts
do not submerge, or
partially submerge the main
body or gearbox in any
liquid.
Caution: avoid contact
with the blades. Use a
cleaning brush and soap suds
when washing the blades.
COMPONENT ClEANINg dRYINg
MAIN bOdY Wipe exterior surface with a
damp cloth.
NOT DISHWASHER
SAfE.
dry thoroughly with a cloth.
gEARbOx Wipe exterior surface with a
damp cloth.
NOT DISHWASHER
SAfE.
dry thoroughly with a cloth.
wANd place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements
or wash the wand under
running water.
Drain the wand by resting it
upside down (blades pointing
up) and dry carefully with a
cloth. this allows water to drain
from inside the wand.
whISK place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements.
or wash the wand under
running water.
dry thoroughly with a cloth.
ChOPPER blAdE place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements.
or wash the wand under
running water.
dry thoroughly with a cloth.
ChOPPER bOwl,
lId & FEEd TUbE
COvER
place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements.
or wash the wand under
running water.
dry thoroughly with a cloth.
JUg place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements.
or wash the wand under
running water.
dry thoroughly with a cloth.
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
6
USE dAMP ClOTh
do not use harsh or abrasive
cleaning agents, solvents or
steel wool. Use a damp cloth.
1.
2.
3.
18 19
cLeAnInG And
MAIntenAnce
IT IS ImPORTANT TO CLEAN THE HAND BLENDER AND
ALL PARTS IN CONTACT wITH FOOD AFTER EACH USE.
1
UNPlUg
3
PRE-wASh
2
ClEANINg ICONS
4
dO NOT
SUbMERgE
5
ShARP blAdES
ALWAYs sWItcH oFF
And UnpLUG BeFoRe
AnY cLeAnInG. neveR
Use ABRAsIve cLeAneRs
on AnY oF tHe pARts.
to remove food particles
from wand, chopping bowl
and balloon whisk ll a jug (or
half ll chopping bowl) with
warm soapy water and whizz
using the turbo button.
Look for these symbols on
the parts and follow the
instruction:
1. not dishwasher safe
2. dishwasher safe
3. do not immerse parts
do not submerge, or
partially submerge the main
body or gearbox in any
liquid.
Caution: avoid contact
with the blades. Use a
cleaning brush and soap suds
when washing the blades.
COMPONENT ClEANINg dRYINg
MAIN bOdY Wipe exterior surface with a
damp cloth.
NOT DISHWASHER
SAfE.
dry thoroughly with a cloth.
gEARbOx Wipe exterior surface with a
damp cloth.
NOT DISHWASHER
SAfE.
dry thoroughly with a cloth.
wANd place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements
or wash the wand under
running water.
Drain the wand by resting it
upside down (blades pointing
up) and dry carefully with a
cloth. this allows water to drain
from inside the wand.
whISK place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements.
or wash the wand under
running water.
dry thoroughly with a cloth.
ChOPPER blAdE place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements.
or wash the wand under
running water.
dry thoroughly with a cloth.
ChOPPER bOwl,
lId & FEEd TUbE
COvER
place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements.
or wash the wand under
running water.
dry thoroughly with a cloth.
JUg place on the top rack of the
dishwasher, on a sub 40 degree
wash cycle. Keep well away from
the heating elements.
or wash the wand under
running water.
dry thoroughly with a cloth.
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
6
USE dAMP ClOTh
do not use harsh or abrasive
cleaning agents, solvents or
steel wool. Use a damp cloth.
1.
2.
3.
20 21
stoRInG YoUR
HAnd BLendeR
1
UNPlUg
3
STORE
2
ClEAN & dRY
ensURe tHe HAnd
BLendeR Is UnpLUGGed
WHILst In stoRAGe
place the hand blender in
its box in a cool, dry place
and away from the reach of
children.
ensure the unit is thoroughly
cleaned before storing.
Bacteria can build up quickly
if not cleaned and food is
left on the unit.
tRoUBLesHootInG
POSSIblE CAUSE(S) SOlUTION(S)
ThE hANd blENdER dOES NOT TURN ON
1. the unit may not be properly
connected to the power supply.
1. check the plug is in the socket and the switch
in turned on.
2. the unit’s thermal fuse may have
activated, temporariily disabling it.
2. this product is tted with a resettable
thermal cut-out and surge protection, if the
hand blender does not turn on or the motor
stops, the unit is not broken, stop, unplug, allow
to cool and then restart.
ThE blENdER bOdY gETS hOT
1. the unit may have been used for an
extended period of time.
1. Allow the unit to fully cool. Your hand
blender is designed for intermittent use, the
motor is very powerful, see operation and rest
times below max loadings in this instruction
book.
2. the unit may have been processing a
heavy load.
2. some heat will be generated during normal
use, particularly on very hot days, never leave to
rest in direct sunlight.
3. the unit may have been left near a heat
source.
3. store in a cool, dark place.
ThE MIxTURE IS NOT blENdINg
1. You may have exceeded maximum
volumes.
1. refer to max loadings chart (pg 14) and
blend ingredients in smaller batches.
2. Ingredient chunks may be too large. 2. the food chunks are too large, try chopping
into smaller chunks and try again.
3. the speed of chopping may not be
appropriate for the ingredients.
3.1 You are using the wrong speed selection,
set to a slower speed, pulse and gradually
increase mixer speed.
3.2. the blade may be damaged, contact dualit
for further advice and spares information.
I gET SPlAShES whEN I blENd
1. the unit has very powerful blades and
attachments which rotate very fast.
1.1 dip the wand into the mixture before
turning the power on.
1.2 try using a deeper bowl or jug, even when
blending small mixtures.
1.3 set the speed wheel to a slower setting and
then increase speed as you blend.
1.4 do not go over the MAx mark on the sides
of the wand while blending.
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
20 21
stoRInG YoUR
HAnd BLendeR
1
UNPlUg
3
STORE
2
ClEAN & dRY
ensURe tHe HAnd
BLendeR Is UnpLUGGed
WHILst In stoRAGe
place the hand blender in
its box in a cool, dry place
and away from the reach of
children.
ensure the unit is thoroughly
cleaned before storing.
Bacteria can build up quickly
if not cleaned and food is
left on the unit.
tRoUBLesHootInG
POSSIblE CAUSE(S) SOlUTION(S)
ThE hANd blENdER dOES NOT TURN ON
1. the unit may not be properly
connected to the power supply.
1. check the plug is in the socket and the switch
in turned on.
2. the unit’s thermal fuse may have
activated, temporariily disabling it.
2. this product is tted with a resettable
thermal cut-out and surge protection, if the
hand blender does not turn on or the motor
stops, the unit is not broken, stop, unplug, allow
to cool and then restart.
ThE blENdER bOdY gETS hOT
1. the unit may have been used for an
extended period of time.
1. Allow the unit to fully cool. Your hand
blender is designed for intermittent use, the
motor is very powerful, see operation and rest
times below max loadings in this instruction
book.
2. the unit may have been processing a
heavy load.
2. some heat will be generated during normal
use, particularly on very hot days, never leave to
rest in direct sunlight.
3. the unit may have been left near a heat
source.
3. store in a cool, dark place.
ThE MIxTURE IS NOT blENdINg
1. You may have exceeded maximum
volumes.
1. refer to max loadings chart (pg 14) and
blend ingredients in smaller batches.
2. Ingredient chunks may be too large. 2. the food chunks are too large, try chopping
into smaller chunks and try again.
3. the speed of chopping may not be
appropriate for the ingredients.
3.1 You are using the wrong speed selection,
set to a slower speed, pulse and gradually
increase mixer speed.
3.2. the blade may be damaged, contact dualit
for further advice and spares information.
I gET SPlAShES whEN I blENd
1. the unit has very powerful blades and
attachments which rotate very fast.
1.1 dip the wand into the mixture before
turning the power on.
1.2 try using a deeper bowl or jug, even when
blending small mixtures.
1.3 set the speed wheel to a slower setting and
then increase speed as you blend.
1.4 do not go over the MAx mark on the sides
of the wand while blending.
U
N
P
L
U
G
W
H
E
N
N
O
T
I
N
U
S
E
22 23
Get in the habit of using your
hand blender and bring a bit
of fun into the preparation of
quick meals, snacks and
drinks.
• Fruit smoothies are
fashionable, healthy and a
great pick-me-up for the
“morning after”. Break a
banana into the tall jug and
add a handful of one or
two fruits, e.g. strawberries,
blueberries, pear or apple,
with a teaspoon of honey
and/or wheatgerm. Blitz
with the blender to a
rough pulp. With the
blender running, gradually
pour in some milk to the
consistency you like and
the smoothie is ready to
drink.
• no need to go out for a
frothy coffee. Bring some
semi-skimmed milk to the
boil in a pan and whizz to a
froth using the turbo
button. pour into a cup
of hot coffee and stir in
gently without breaking the
bubbles - also good with
instant coffee.
• For hot chocolate, break
up 40g (1½ oz) good dark
chocolate, at least 60%
cocoa solids. Heat 250ml
(9 oz) a cupful of milk,
until just boiling. Remove
from heat and drop in the
chocolate. Wait a minute
for it to soften and then
whizz on a slow speed.
then change to the turbo
setting to froth. serve
immediately.
• the dualit hand blender is
so useful for blending
soups – thick cream soups
of winter vegetables for a
nourishing lunch for one or
two, cold summer soups,
or posh soups for smart
dinners. there are four
soup recipes in this
booklet, but simply cooking
some chopped onion in a
little butter or oil and
adding almost any
vegetables (including
leftovers and salad greens),
or a tin of beans (rinsed),
some stock, herbs or curry
powder, a spoon of crème
frâiche and/or a dash of
wine can make a delicious
soup. don’t be afraid
to experiment. Whizz it
together with the hand
blender and serve.
• Make dips and
mayonnaise
mixes from store cupboard
ingredients, and serve with
chopped raw vegetables
for a healthy light snack or
starter.
• treat your family and
friends to homemade
pesto – so different from
bought sauce, but simple
to make. tear a large
bunch of fresh basil
(about 50-75g) into a
bowl including the stalks.
drizzle over 3 tablespoons
olive oil and add a large
crushed garlic clove. Blitz
together using the speed
button until the leaves
break down then pulse to
a pulp using turbo. Add 4
heaped tbsp (about 50g)
grated parmesan cheese
or pinenuts (or both)
and continue pulsing to a
smooth paste. Add a little
salt and pepper and 2-3
tbsp warm water. transfer
to a jar and keep in the
fridge for up to a week.
• Why buy salad dressings
and marinades when
you can whizz up fresh
ones?
the dualit hand blender is
perfect for making smooth,
shiny vinaigrettes and
dressings. Balsamic,
mustard and soy dressing
is lovely on a salad and
doubles as a marinade for
lamb or chicken. put 2
teaspoons dijon mustard
into a medium sized bowl.
Add 2 tbsp soy sauce, 2
tbsp balsamic vinegar and
some sea salt and pepper.
Whizz. then with the
blades still running pour in
a teacup of olive oil, about
200ml (7 oz), and 1 tbsp
fresh lemon juice. Add
about 6 fresh mint leaves
at the end, if you have
some, and pulse until
coarsely chopped.
• Frozen peas or broad
beans can be crushed to
produce a tasty alternative
to boiled vegetables cook
the peas or beans
according to pack
instructions. drain off
most of the water. Add a
good knob of butter and
2-3 leaves fresh mint (for
peas), if liked. Blitz with the
dualit hand blender on the
slowest speed until crushed
but not smooth. Add salt
and pepper and serve.
Good with salmon,
chicken, lamb or a pork
chop.
• Beat eggs quickly and
smoothly with your
blender’s whisk – especially
when you have three or
more to prepare.
• To the rescue – lumpy
sauces can be smoothed
in seconds by whizzing with
the dualit hand blender on
the turbo setting. A
curdled hollandaise sauce
can be improved with 2
tbsp of cold water and a
quick blitz make pancakes
a regular feature on your
menu, especially if you
have children to cook
for. Use a packet mix, or
quickly make your own.
Put 100g plain our into
a large bowl with a pinch
of salt, and 1 tbsp caster
sugar if you want sweet
pancakes. Break in an egg
and using the hand blender,
whizz lightly. then with
the blender on its slowest
setting, incorporate a cup
of milk, 250ml (9 oz), until
you have a smooth batter.
this can be used
immediately without
standing. For a special
breakfast pancake, use the
Buttermilk pancake recipe
(see Buttermilk breakfast
pancakes in the next
section).
• Dry ingredients: use
at bottomed bowl with
steep sloping sides, the
hand blender will mix dry
ingredients perfectly.
dAIlY USES FOR YOUR hANd blENdER
INgREdIENTS
the importance of good
quality and fresh ingredients
will make a huge difference
to any recipe. Remember,
the fresher the better and
quality over quantity.
• for the best results, try to
use good quality oils and
condiments. sour, bitter or
rancid oil can spoil a recipe,
whereas a drizzle of good
quality, cold-pressed olive
oil can lift a dish.
• sea salts, such as Maldon
or
other sea salt crystals, are
more expensive than table
salt, but are unsullied by
processing and additives,
and well worth the extra
expense. they taste better
and are a pleasure to handle.
• Pepper is always best freshly
milled and parmesan cheese
should be freshly grated.
dAIlY USES FOR YOUR hANd blENdER
cooKBooK
22 23
Get in the habit of using your
hand blender and bring a bit
of fun into the preparation of
quick meals, snacks and
drinks.
• Fruit smoothies are
fashionable, healthy and a
great pick-me-up for the
“morning after”. Break a
banana into the tall jug and
add a handful of one or
two fruits, e.g. strawberries,
blueberries, pear or apple,
with a teaspoon of honey
and/or wheatgerm. Blitz
with the blender to a
rough pulp. With the
blender running, gradually
pour in some milk to the
consistency you like and
the smoothie is ready to
drink.
• no need to go out for a
frothy coffee. Bring some
semi-skimmed milk to the
boil in a pan and whizz to a
froth using the turbo
button. pour into a cup
of hot coffee and stir in
gently without breaking the
bubbles - also good with
instant coffee.
• For hot chocolate, break
up 40g (1½ oz) good dark
chocolate, at least 60%
cocoa solids. Heat 250ml
(9 oz) a cupful of milk,
until just boiling. Remove
from heat and drop in the
chocolate. Wait a minute
for it to soften and then
whizz on a slow speed.
then change to the turbo
setting to froth. serve
immediately.
• the dualit hand blender is
so useful for blending
soups – thick cream soups
of winter vegetables for a
nourishing lunch for one or
two, cold summer soups,
or posh soups for smart
dinners. there are four
soup recipes in this
booklet, but simply cooking
some chopped onion in a
little butter or oil and
adding almost any
vegetables (including
leftovers and salad greens),
or a tin of beans (rinsed),
some stock, herbs or curry
powder, a spoon of crème
frâiche and/or a dash of
wine can make a delicious
soup. don’t be afraid
to experiment. Whizz it
together with the hand
blender and serve.
• Make dips and
mayonnaise
mixes from store cupboard
ingredients, and serve with
chopped raw vegetables
for a healthy light snack or
starter.
• treat your family and
friends to homemade
pesto – so different from
bought sauce, but simple
to make. tear a large
bunch of fresh basil
(about 50-75g) into a
bowl including the stalks.
drizzle over 3 tablespoons
olive oil and add a large
crushed garlic clove. Blitz
together using the speed
button until the leaves
break down then pulse to
a pulp using turbo. Add 4
heaped tbsp (about 50g)
grated parmesan cheese
or pinenuts (or both)
and continue pulsing to a
smooth paste. Add a little
salt and pepper and 2-3
tbsp warm water. transfer
to a jar and keep in the
fridge for up to a week.
• Why buy salad dressings
and marinades when
you can whizz up fresh
ones?
the dualit hand blender is
perfect for making smooth,
shiny vinaigrettes and
dressings. Balsamic,
mustard and soy dressing
is lovely on a salad and
doubles as a marinade for
lamb or chicken. put 2
teaspoons dijon mustard
into a medium sized bowl.
Add 2 tbsp soy sauce, 2
tbsp balsamic vinegar and
some sea salt and pepper.
Whizz. then with the
blades still running pour in
a teacup of olive oil, about
200ml (7 oz), and 1 tbsp
fresh lemon juice. Add
about 6 fresh mint leaves
at the end, if you have
some, and pulse until
coarsely chopped.
• Frozen peas or broad
beans can be crushed to
produce a tasty alternative
to boiled vegetables cook
the peas or beans
according to pack
instructions. drain off
most of the water. Add a
good knob of butter and
2-3 leaves fresh mint (for
peas), if liked. Blitz with the
dualit hand blender on the
slowest speed until crushed
but not smooth. Add salt
and pepper and serve.
Good with salmon,
chicken, lamb or a pork
chop.
• Beat eggs quickly and
smoothly with your
blender’s whisk – especially
when you have three or
more to prepare.
• To the rescue – lumpy
sauces can be smoothed
in seconds by whizzing with
the dualit hand blender on
the turbo setting. A
curdled hollandaise sauce
can be improved with 2
tbsp of cold water and a
quick blitz make pancakes
a regular feature on your
menu, especially if you
have children to cook
for. Use a packet mix, or
quickly make your own.
Put 100g plain our into
a large bowl with a pinch
of salt, and 1 tbsp caster
sugar if you want sweet
pancakes. Break in an egg
and using the hand blender,
whizz lightly. then with
the blender on its slowest
setting, incorporate a cup
of milk, 250ml (9 oz), until
you have a smooth batter.
this can be used
immediately without
standing. For a special
breakfast pancake, use the
Buttermilk pancake recipe
(see Buttermilk breakfast
pancakes in the next
section).
• Dry ingredients: use
at bottomed bowl with
steep sloping sides, the
hand blender will mix dry
ingredients perfectly.
dAIlY USES FOR YOUR hANd blENdER
INgREdIENTS
the importance of good
quality and fresh ingredients
will make a huge difference
to any recipe. Remember,
the fresher the better and
quality over quantity.
• for the best results, try to
use good quality oils and
condiments. sour, bitter or
rancid oil can spoil a recipe,
whereas a drizzle of good
quality, cold-pressed olive
oil can lift a dish.
• sea salts, such as Maldon
or
other sea salt crystals, are
more expensive than table
salt, but are unsullied by
processing and additives,
and well worth the extra
expense. they taste better
and are a pleasure to handle.
• Pepper is always best freshly
milled and parmesan cheese
should be freshly grated.
dAIlY USES FOR YOUR hANd blENdER
cooKBooK
24 25
Fresh homemade guacamole takes next to no time to prepare using the dualit hand blender
and makes an excellent little dish to serve with drinks. For a bright green colour, make this no
more than 10 minutes ahead of serving. (see recipe for avocado sauce (page 29) for a tip on
keeping the colour.)
• Cut the avocado into two, discard the stone and scoop out the esh with a spoon into a
small mixing bowl.
• add the garlic and onion and pulse a little with the hand blender to mix.
• add the tomato, cumin and some salt and pepper and continue pulsing until the tomato is
roughly crushed. then add the lime juice and pulse for a few more seconds.
• the texture should be crushed and creamy but not completely smooth.
• spoon into a pretty bowl and serve with tortilla chips, bread sticks, crisp breads or toast ngers.
sALMon pÂtÉ seRves 2
• 125g smoked salmon
• 1 spring onion
• 100g cream cheese or low
fat soft cheese,
softened in a warm place
• 2 tsp chopped fresh dill (or
parsley if unavailable)
• 1 tsp horseradish or
worcestershire sauce, or
few dashes of hot pepper
sauce
small pack of smoked salmon and a few everyday ingredients can be turned into a creamy pâté
for a speedy starter or party dip.
• roughly snip the salmon and spring onion into pieces with scissors, into a medium sized
bowl. pulse with the dualit hand blender until roughly chopped.
• add the cream or soft cheese, dill or parsley, horseradish or sauce, and salt and pepper.
continue pulsing until well mixed but still retaining some texture. Add lime or lemon juice to
taste and check for salt and pepper.
• spoon into a couple of ramekins and chill until rm. serve with ngers of toasts or plain crackers.
• alternatively, make a bed of rocket salad on each plate and spoon the pâté into mounds on top.
• A little fresh lime or lemon
juice
• Salt and freshly ground black
pepper
QUIcK GUAcAMoLe seRves 2 oR 3
• 1 large ripe avocado
• 2 fat cloves garlic, peeled
and roughly chopped
• 1 spring onion, roughly
chopped
• 1 tomato, roughly chopped
• 1 tsp ground cumin
• Juice 1 lime
• Salt and freshly ground
black pepper
BUtteRMILK pAncAKes MAKes 16
• 75g porridge oats
• 2 x 287ml cartons buttermilk
• 100g plain our
• 60g wholemeal our
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
Whizz up this healthy batter and cook in spoonfuls as blini-size pancakes. they are delicious
served with maple syrup or runny honey. For special breakfasts add fresh soft fruits and dollops
of yogurt or lightly whipped cream (see page 33). then add the remaining ingredients and
whizz with the dualit hand blender until just mixed. do not overbeat.
• For cooking, soak the oats in the buttermilk in a medium sized bowl for 15 minutes.
• then add the remaining ingredients and whizz with the dualit hand blender until just mixed.
do not overbeat.
• heat a non-stick frying pan until hot, swirl in a little oil and drop in small ladles of batter,
about 2 tablespoonfuls each.
• three or four pancakes may be cooked together, depending on the size of the pan. add
extra oil as needed.
• Cook on a medium heat until bubbles appear on top (about 2-3 minutes), then ip over and
cook for a further 30 seconds.
• stack under a tea towel to keep warm until all the batter is used.
BeRRY-BAnAnA BReAKFAst BoosteR
seRves 2
dualit’s Breakfast Booster smoothie counts as two of your ve a day, and the blast of banana
gives you a dose of potassium, helping you power through busy mornings until lunch.
strawberries should be hulled and frozen berries should be defrosted before use.
• Place all the ingredients in dualit’s hand Blender jug.
• Use dualit’s hand Blender wand to mix until combined, taking care not to immerse further
than the ‘MAx’ marking on the wand.
• Pour into a glass and enjoy.
• ¼ tsp sea salt
• 2 eggs
• 2 tbsp vegetable oil,
plus extra
dIPS ANd PÂTÉS
bREAKFAST
• 200g greek yoghurt
• 1 x medium banana
• 250ml milk
• 4 teaspoons of honey
• 200g blueberries or mixed
berries of your choice
• 60g oats.
24 25
Fresh homemade guacamole takes next to no time to prepare using the dualit hand blender
and makes an excellent little dish to serve with drinks. For a bright green colour, make this no
more than 10 minutes ahead of serving. (see recipe for avocado sauce (page 29) for a tip on
keeping the colour.)
• Cut the avocado into two, discard the stone and scoop out the esh with a spoon into a
small mixing bowl.
• add the garlic and onion and pulse a little with the hand blender to mix.
• add the tomato, cumin and some salt and pepper and continue pulsing until the tomato is
roughly crushed. then add the lime juice and pulse for a few more seconds.
• the texture should be crushed and creamy but not completely smooth.
• spoon into a pretty bowl and serve with tortilla chips, bread sticks, crisp breads or toast ngers.
sALMon pÂtÉ seRves 2
• 125g smoked salmon
• 1 spring onion
• 100g cream cheese or low
fat soft cheese,
softened in a warm place
• 2 tsp chopped fresh dill (or
parsley if unavailable)
• 1 tsp horseradish or
worcestershire sauce, or
few dashes of hot pepper
sauce
small pack of smoked salmon and a few everyday ingredients can be turned into a creamy pâté
for a speedy starter or party dip.
• roughly snip the salmon and spring onion into pieces with scissors, into a medium sized
bowl. pulse with the dualit hand blender until roughly chopped.
• add the cream or soft cheese, dill or parsley, horseradish or sauce, and salt and pepper.
continue pulsing until well mixed but still retaining some texture. Add lime or lemon juice to
taste and check for salt and pepper.
• spoon into a couple of ramekins and chill until rm. serve with ngers of toasts or plain crackers.
• alternatively, make a bed of rocket salad on each plate and spoon the pâté into mounds on top.
• A little fresh lime or lemon
juice
• Salt and freshly ground black
pepper
QUIcK GUAcAMoLe seRves 2 oR 3
• 1 large ripe avocado
• 2 fat cloves garlic, peeled
and roughly chopped
• 1 spring onion, roughly
chopped
• 1 tomato, roughly chopped
• 1 tsp ground cumin
• Juice 1 lime
• Salt and freshly ground
black pepper
BUtteRMILK pAncAKes MAKes 16
• 75g porridge oats
• 2 x 287ml cartons buttermilk
• 100g plain our
• 60g wholemeal our
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
Whizz up this healthy batter and cook in spoonfuls as blini-size pancakes. they are delicious
served with maple syrup or runny honey. For special breakfasts add fresh soft fruits and dollops
of yogurt or lightly whipped cream (see page 33). then add the remaining ingredients and
whizz with the dualit hand blender until just mixed. do not overbeat.
• For cooking, soak the oats in the buttermilk in a medium sized bowl for 15 minutes.
• then add the remaining ingredients and whizz with the dualit hand blender until just mixed.
do not overbeat.
• heat a non-stick frying pan until hot, swirl in a little oil and drop in small ladles of batter,
about 2 tablespoonfuls each.
• three or four pancakes may be cooked together, depending on the size of the pan. add
extra oil as needed.
• Cook on a medium heat until bubbles appear on top (about 2-3 minutes), then ip over and
cook for a further 30 seconds.
• stack under a tea towel to keep warm until all the batter is used.
BeRRY-BAnAnA BReAKFAst BoosteR
seRves 2
dualit’s Breakfast Booster smoothie counts as two of your ve a day, and the blast of banana
gives you a dose of potassium, helping you power through busy mornings until lunch.
strawberries should be hulled and frozen berries should be defrosted before use.
• Place all the ingredients in dualit’s hand Blender jug.
• Use dualit’s hand Blender wand to mix until combined, taking care not to immerse further
than the ‘MAx’ marking on the wand.
• Pour into a glass and enjoy.
• ¼ tsp sea salt
• 2 eggs
• 2 tbsp vegetable oil,
plus extra
dIPS ANd PÂTÉS
bREAKFAST
• 200g greek yoghurt
• 1 x medium banana
• 250ml milk
• 4 teaspoons of honey
• 200g blueberries or mixed
berries of your choice
• 60g oats.
Homemade mushroom soup is a treat, and needs few ingredients to make it special. choose
full avoured chestnut mushrooms, and for real luxury add some dried ceps or porcini
mushrooms. soak them in hot water for ten minutes or so to reconstitute before using
• heat the oil and butter in a medium saucepan until hot then stir in the onions, garlic,
mushrooms (including the porcini and ceps, if using) and thyme leaves.
• Cover and cook on a low heat for 5 minutes. Uncover and mix in the sherry or vermouth, if
using. cook for a minute then stir in half the stock and some seasoning.
• Bring to the boil then simmer for 15 minutes. Using the dualit hand blender, blitz the
ingredients in the saucepan until smooth.
• rub the purée of mushrooms through a sieve using the back of a ladle.
• return the liquid to the pan. stir in the remaining stock and milk then reheat to a gentle simmer
• Cook for another 5 minutes. add the lemon juice and check for salt and pepper.
• Give the soup a little froth by plunging the blender up and down in the pan on the turbo
setting, and serve immediately with some chopped parsley sprinkled on top.
cARRot, LeMon And tARRAGon seRves 4
• 500g carrots
• 1 onion, chopped
• 1-2 tbsps olive oil
• Small bunch of
fresh tarragon
• 1.25 litres vegetable or
chicken stock (can be made
with bouillon powder or a
stock cube)
By keeping this simple, the full natural avour of the carrots comes to the fore, underlined by a
hint of fresh herbs. this is a great low calorie soup which is quickly blended until smooth with
the dualit hand blender. thyme, coriander or basil can be used instead of tarragon.
• Peel, top, tail and chop the carrots and place in a saucepan with the oil. heat until sizzling,
then cover and cook on a gentle heat for 5 minutes. Add two sprigs of tarragon, the stock
and salt and pepper to taste.
• Bring to the boil, add the lemon zest and simmer for 15 minutes until the carrots have softened.
• remove the zest and pour off half the stock into a heat-proof jug.
• Using the dualit hand blender, whizz the carrots in the pan until smooth and creamy. return the s
aved stock, and bring back to the boil. Add lemon juice to taste and check for salt and pepper
• to serve: sprinkle with some chopped tarragon and small dollops of crème fraîche/yogurt.
• 2 strips of lemon zest and
the juice of a lemon
• Salt & ground black pepper
• half fat crème fraîche or
natural yogurt to serve
cReAMY BLAcK oLIve, AncHovY And
tUnA pAste seRves 4
• 60g marinated pitted black
• Olives, packed in olive oil
• 30g tinned tuna sh
in Olive oil, drained
• 30g tinned anchovies
in Olive oil, drained
• A pinch dried thyme
• A few fresh almonds,
skinned and crushed
this recipe is spanish and makes a fabulous tapas snack, canapé or spread. the better the
quality of the ingredients, the more delicious it becomes.
• Place the rst six ingredients in a large bowl, and blitz with the hand blender, scraping the
sides of the bowl down well. Add a little extra virgin olive oil if necessary. Whizz to a thick cream.
• for canapés, cut the toast into small squares and spread the paste onto them. Garnish each
with a caper and a sprig of parsley.
• alternatively, press the mixture into a little china dish, put some capers and chopped parsley
on top and serve with the toast.
• Extra virgin olive oil to taste
toast or croûtes to serve
• For garnish: a few capers,
rinsed
dIPS ANd PÂTÉS
SOUPS
onIon, potAto & pARsLeY seRves 4
• A good handful of parsley
• A large onion
• A large potato
• 30g butter
• 430ml light stock, made
from a cube or powder
• A bay leaf
• A pinch of mace (optional)
these simple and inexpensive ingredients make a great soup. serve in colourful mugs or bowls.
• Chop the parsley in the Chopper or using a knife. scrape out and set aside. there is no need
to clean the chopper bowl. cut the onion into chunks, and whizz in the chopper or using
your knife.
• Cut the potato into cubes with a knife. Melt the butter in a heavy based saucepan, add the
potato and onion, cover with the lid and cook to soften very gently for 7-10 minutes, stirring
from time to time to prevent browning.
• then add the stock, bay leaf and mace, bring to the boil and simmer for 20 minutes, with the
lid slightly ajar. It is cooked when you can crush the vegetables easily with the back of a spoon.
• remove bay leaf and allow to cool slightly and blender till smooth or to required consistency.
• 140ml milk (optional)
• Salt and ground
white pepper
cReAM oF MUsHRooM seRves 4
• 2 tbsp olive oil
• 25g butter
• 1 onion, roughly chopped
• 2 fat cloves garlic, crushed
• 250g chestnut mushrooms,
roughly chopped
• 15g dried porcini
mushrooms and ceps
• optional leaves from 2 sprigs
fresh thyme or ½ tsp dried
• 2 tbsp Amontillado sherry
or vermouth, optional
• 700ml vegetable or chicken
stock, can be made with
bouillon powder or a cube
• 300ml milk
• Squeeze of fresh lemon juice
• Salt and freshly ground black
pepper
• A little chopped fresh
parsley, optional, to serve
Homemade mushroom soup is a treat, and needs few ingredients to make it special. choose
full avoured chestnut mushrooms, and for real luxury add some dried ceps or porcini
mushrooms. soak them in hot water for ten minutes or so to reconstitute before using
• heat the oil and butter in a medium saucepan until hot then stir in the onions, garlic,
mushrooms (including the porcini and ceps, if using) and thyme leaves.
• Cover and cook on a low heat for 5 minutes. Uncover and mix in the sherry or vermouth, if
using. cook for a minute then stir in half the stock and some seasoning.
• Bring to the boil then simmer for 15 minutes. Using the dualit hand blender, blitz the
ingredients in the saucepan until smooth.
• rub the purée of mushrooms through a sieve using the back of a ladle.
• return the liquid to the pan. stir in the remaining stock and milk then reheat to a gentle simmer
• Cook for another 5 minutes. add the lemon juice and check for salt and pepper.
• Give the soup a little froth by plunging the blender up and down in the pan on the turbo
setting, and serve immediately with some chopped parsley sprinkled on top.
cARRot, LeMon And tARRAGon seRves 4
• 500g carrots
• 1 onion, chopped
• 1-2 tbsps olive oil
• Small bunch of
fresh tarragon
• 1.25 litres vegetable or
chicken stock (can be made
with bouillon powder or a
stock cube)
By keeping this simple, the full natural avour of the carrots comes to the fore, underlined by a
hint of fresh herbs. this is a great low calorie soup which is quickly blended until smooth with
the dualit hand blender. thyme, coriander or basil can be used instead of tarragon.
• Peel, top, tail and chop the carrots and place in a saucepan with the oil. heat until sizzling,
then cover and cook on a gentle heat for 5 minutes. Add two sprigs of tarragon, the stock
and salt and pepper to taste.
• Bring to the boil, add the lemon zest and simmer for 15 minutes until the carrots have softened.
• remove the zest and pour off half the stock into a heat-proof jug.
• Using the dualit hand blender, whizz the carrots in the pan until smooth and creamy. return the s
aved stock, and bring back to the boil. Add lemon juice to taste and check for salt and pepper
• to serve: sprinkle with some chopped tarragon and small dollops of crème fraîche/yogurt.
• 2 strips of lemon zest and
the juice of a lemon
• Salt & ground black pepper
• half fat crème fraîche or
natural yogurt to serve
cReAMY BLAcK oLIve, AncHovY And
tUnA pAste seRves 4
• 60g marinated pitted black
• Olives, packed in olive oil
• 30g tinned tuna sh
in Olive oil, drained
• 30g tinned anchovies
in Olive oil, drained
• A pinch dried thyme
• A few fresh almonds,
skinned and crushed
this recipe is spanish and makes a fabulous tapas snack, canapé or spread. the better the
quality of the ingredients, the more delicious it becomes.
• Place the rst six ingredients in a large bowl, and blitz with the hand blender, scraping the
sides of the bowl down well. Add a little extra virgin olive oil if necessary. Whizz to a thick cream.
• for canapés, cut the toast into small squares and spread the paste onto them. Garnish each
with a caper and a sprig of parsley.
• alternatively, press the mixture into a little china dish, put some capers and chopped parsley
on top and serve with the toast.
• Extra virgin olive oil to taste
toast or croûtes to serve
• For garnish: a few capers,
rinsed
dIPS ANd PÂTÉS
SOUPS
onIon, potAto & pARsLeY seRves 4
• A good handful of parsley
• A large onion
• A large potato
• 30g butter
• 430ml light stock, made
from a cube or powder
• A bay leaf
• A pinch of mace (optional)
these simple and inexpensive ingredients make a great soup. serve in colourful mugs or bowls.
• Chop the parsley in the Chopper or using a knife. scrape out and set aside. there is no need
to clean the chopper bowl. cut the onion into chunks, and whizz in the chopper or using
your knife.
• Cut the potato into cubes with a knife. Melt the butter in a heavy based saucepan, add the
potato and onion, cover with the lid and cook to soften very gently for 7-10 minutes, stirring
from time to time to prevent browning.
• then add the stock, bay leaf and mace, bring to the boil and simmer for 20 minutes, with the
lid slightly ajar. It is cooked when you can crush the vegetables easily with the back of a spoon.
• remove bay leaf and allow to cool slightly and blender till smooth or to required consistency.
• 140ml milk (optional)
• Salt and ground
white pepper
cReAM oF MUsHRooM seRves 4
• 2 tbsp olive oil
• 25g butter
• 1 onion, roughly chopped
• 2 fat cloves garlic, crushed
• 250g chestnut mushrooms,
roughly chopped
• 15g dried porcini
mushrooms and ceps
• optional leaves from 2 sprigs
fresh thyme or ½ tsp dried
• 2 tbsp Amontillado sherry
or vermouth, optional
• 700ml vegetable or chicken
stock, can be made with
bouillon powder or a cube
• 300ml milk
• Squeeze of fresh lemon juice
• Salt and freshly ground black
pepper
• A little chopped fresh
parsley, optional, to serve
28 29
WInteR GARden
veGetABLe soUp seRves 4
• 1 tsp extra virgin olive oil
• 1 medium onion (peeled
and chopped using dualit’s
hand blender chopper)
• 1 medium onion (peeled
and chopped using dualit’s
hand blender chopper)
• 80g parsnips (peeled and cubed)
• 80g carrots (peeled and cubed)
• 80g turnips (peeled and cubed)
• 80g squash (quartered and
deseeded)
• 80g butternut squash
(quartered and deseeded
• 80g thinly sliced savoy cabbage
• 1.5 litres vegetable stock
• Sea salt and freshly milled pepper
WAteRcRess sAUce seRves 2
• A bunch of fresh watercress,
approximately 100g
• 1 large shallot or small
onion, roughly chopped
• 25g butter or 2 tbsp olive oil
• 2 tbsp dry white wine,
optional
• 140ml single cream, or
• 200ml half fat
crème fraîche
this British classic sauce is packed with a range of important vitamins and minerals. Its fresh and
distinct avour makes it a perfect partner for steamed or grilled sh, chicken, asparagus spears
or sh cakes.
• wash the cress, shake dry and chop roughly.
• Gently cook the shallot or onion in the butter or oil for 3 minutes until just softened, add the
cress and cook for 2-3 minutes until wilted.
• Pour in the wine, if liked, and cook a few seconds then stir in the cream or crème fraîche
• season with salt and pepper and simmer for 3-4 more minutes. Using the dualit hand
blender, whizz to a smooth purée.
• Check for seasoning and add lemon juice if using single cream (this will thicken the sauce
slightly). Cover and keep warm for up to 10 minutes so it keeps its lovely bright green colour
• A squeeze of fresh lemon
juice, if using single cream
• Salt and freshly ground black
pepper
SAUCES
AvocAdo sAUce seRves 6 to 8
• 2 large avocado pears
• 3 shakes of
worcestershire sauce
• 5 tbsp greek set yogurt
• 1 tsp lemon juice
• Salt and pepper
the dualit hand blender brings out the best qualities of the smooth esh of a ripe avocado. its
soft, buttery miniature makes it ideal for a quick sauce to accompany a piece of cold salmon.
A trick to retain the green colour of an avocado sauce is to keep it out of contact with the air.
Always serve it as soon as possible, but meanwhile store it in a tall beaker, or similar shaped
container, and cover with cling lm touching the surface to exclude as much air as possible.
• Place avocados, worcestershire sauce and yogurt in a large bowl, and blitz until smooth.
• add salt and pepper and lemon juice, to taste, and whizz again to incorporate.
• serve as soon as possible.
this luxurious soup is a real winter warmer, offering a simple yet gourmet meal. We have used
the vegetables listed below, but you could substitute with leftover winter vegetables or fresh
produce from your vegetable patch. don’t be afraid to experiment.
• in a large saucepan, heat the olive oil and cook the onion and garlic, stirring gently at regular
intervals. After ten minutes, the mixture should be sweet, soft, fragrant and lightly coloured.
• add the chopped vegetables, vegetable stock and season with salt and pepper. Bubble and
simmer until all is tender – this takes about 20-30 minutes. Remove the squash quarters from
the mixture, scoop out the contents and place back into the saucepan, discarding the skin.
• Blend on a low speed with dualit’s hand Blender. the anti-suction wand gives you full
control in the pan. Blend until smooth and remove the Hand Blender from the saucepan.
the soup is cooked when the vegetables can be crushed against the side of the pan easily
with the back of a spoon.
• serve immediately in heated bowls. top with a crème fraiche swirl, a drizzle of trufe oil, and
a sprinkling of rosemary and thyme. enjoy with homemade croutons.
• A dollop of crème fraiche
• A drizzle of trufe oil
• 2 sprigs rosemary and 2 sprigs
thyme (chopped using dualit’s
hand blender chopper – double
this amount if making croutons
and save half for later)
To garnish:
• 2 sprigs rosemary (chopped
in dualit’s hand blender
chopper)
• 2 sprigs thyme (chopped in
dualit’s hand blender chopper)
• 4 tablespoons olive oil
• 6 slices of bread, roughly torn
into strips
For the croutons:
• Place a few leaves of rosemary and thyme in dualit hand Blender’s chopper bowl and chop
until ne. add the oil and the torn bread using the feeding tube, and chop until cubed.
• Place the chopped bread on a lined pan under the grill on a medium heat for ten minutes
until lightly browned. serve with a delicious bowl of hot soup.
28 29
WInteR GARden
veGetABLe soUp seRves 4
• 1 tsp extra virgin olive oil
• 1 medium onion (peeled
and chopped using dualit’s
hand blender chopper)
• 1 medium onion (peeled
and chopped using dualit’s
hand blender chopper)
• 80g parsnips (peeled and cubed)
• 80g carrots (peeled and cubed)
• 80g turnips (peeled and cubed)
• 80g squash (quartered and
deseeded)
• 80g butternut squash
(quartered and deseeded
• 80g thinly sliced savoy cabbage
• 1.5 litres vegetable stock
• Sea salt and freshly milled pepper
WAteRcRess sAUce seRves 2
• A bunch of fresh watercress,
approximately 100g
• 1 large shallot or small
onion, roughly chopped
• 25g butter or 2 tbsp olive oil
• 2 tbsp dry white wine,
optional
• 140ml single cream, or
• 200ml half fat
crème fraîche
this British classic sauce is packed with a range of important vitamins and minerals. Its fresh and
distinct avour makes it a perfect partner for steamed or grilled sh, chicken, asparagus spears
or sh cakes.
• wash the cress, shake dry and chop roughly.
• Gently cook the shallot or onion in the butter or oil for 3 minutes until just softened, add the
cress and cook for 2-3 minutes until wilted.
• Pour in the wine, if liked, and cook a few seconds then stir in the cream or crème fraîche
• season with salt and pepper and simmer for 3-4 more minutes. Using the dualit hand
blender, whizz to a smooth purée.
• Check for seasoning and add lemon juice if using single cream (this will thicken the sauce
slightly). Cover and keep warm for up to 10 minutes so it keeps its lovely bright green colour
• A squeeze of fresh lemon
juice, if using single cream
• Salt and freshly ground black
pepper
SAUCES
AvocAdo sAUce seRves 6 to 8
• 2 large avocado pears
• 3 shakes of
worcestershire sauce
• 5 tbsp greek set yogurt
• 1 tsp lemon juice
• Salt and pepper
the dualit hand blender brings out the best qualities of the smooth esh of a ripe avocado. its
soft, buttery miniature makes it ideal for a quick sauce to accompany a piece of cold salmon.
A trick to retain the green colour of an avocado sauce is to keep it out of contact with the air.
Always serve it as soon as possible, but meanwhile store it in a tall beaker, or similar shaped
container, and cover with cling lm touching the surface to exclude as much air as possible.
• Place avocados, worcestershire sauce and yogurt in a large bowl, and blitz until smooth.
• add salt and pepper and lemon juice, to taste, and whizz again to incorporate.
• serve as soon as possible.
this luxurious soup is a real winter warmer, offering a simple yet gourmet meal. We have used
the vegetables listed below, but you could substitute with leftover winter vegetables or fresh
produce from your vegetable patch. don’t be afraid to experiment.
• in a large saucepan, heat the olive oil and cook the onion and garlic, stirring gently at regular
intervals. After ten minutes, the mixture should be sweet, soft, fragrant and lightly coloured.
• add the chopped vegetables, vegetable stock and season with salt and pepper. Bubble and
simmer until all is tender – this takes about 20-30 minutes. Remove the squash quarters from
the mixture, scoop out the contents and place back into the saucepan, discarding the skin.
• Blend on a low speed with dualit’s hand Blender. the anti-suction wand gives you full
control in the pan. Blend until smooth and remove the Hand Blender from the saucepan.
the soup is cooked when the vegetables can be crushed against the side of the pan easily
with the back of a spoon.
• serve immediately in heated bowls. top with a crème fraiche swirl, a drizzle of trufe oil, and
a sprinkling of rosemary and thyme. enjoy with homemade croutons.
• A dollop of crème fraiche
• A drizzle of trufe oil
• 2 sprigs rosemary and 2 sprigs
thyme (chopped using dualit’s
hand blender chopper – double
this amount if making croutons
and save half for later)
To garnish:
• 2 sprigs rosemary (chopped
in dualit’s hand blender
chopper)
• 2 sprigs thyme (chopped in
dualit’s hand blender chopper)
• 4 tablespoons olive oil
• 6 slices of bread, roughly torn
into strips
For the croutons:
• Place a few leaves of rosemary and thyme in dualit hand Blender’s chopper bowl and chop
until ne. add the oil and the torn bread using the feeding tube, and chop until cubed.
• Place the chopped bread on a lined pan under the grill on a medium heat for ten minutes
until lightly browned. serve with a delicious bowl of hot soup.
30 31
peAnUt & cHILLI sAtAY sAUce 1 MedIUM JAR
• 1 – 2 large fresh red chillies
• 4 tbsp olive or groundnut oil
• 2 large shallots or 1 onion,
roughly chopped
• 3 fat cloves garlic, chopped
• 2cm cube fresh ginger,
roughly chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
this is delicious as a dipping sauce for chicken or prawn barbecue satays. It can also be used
as a base for a thai curry – use a couple of tablespoons per serving and dilute with some hot
water.
• slit open the chillies and discard the seeds and stalks. roughly chop the esh
• heat the oil in a pan and sauté the chillies with the shallots or onion, garlic and ginger for
about ve minutes until softened.
• add spices, sugar, sh sauce or soy and 200ml (7 oz) water. Bring to the boil and simmer
for 3 minutes. Remove from heat.
• stir in lime juice and grind to a smooth paste with the dualit hand blender.
• stir in the peanut butter and heat until smooth and then dilute with 100ml (3½ oz) more water.
• when cool, scoop into a lidded jar. the sauce can be stored in the fridge for up to ten days.
• 1 tsp soft brown sugar1 tbsp
Thai sh sauce or soy sauce
• Juice of 1 lime
• 4-5 tbsp coarse peanut butter
Red peppeR MAYonnAIse seRves 6
• ½ jar sweet red peppers,
or peppadews
• 2 –3 tsp tomato ketchup
• 2 tsp worcestershire sauce
• 2 tsp brandy
• 200ml thick
mayonnaise or aïoli
• Salt, pepper, paprika, Tabasco
this is easy to make, especially as you can buy sweet peppers and the little spicy peppadews in
glass jars. it makes an excellent dressing for summer cold sh salads, or as a dip. (serves six to eight).
• drain and dry the peppers thoroughly.
• Place them in a bowl with the next six ingredients, and blitz until smooth.
• add lemon juice to taste, and whizz again.
• 100 ml double cream,
whipped, optional
• lemon juice to taste
SPICY dIShES
sWeet potAto MAsH WItH FIve spIce
dUcK LeGs seRves 2
• 2 Gressingham duck legs
• 1 tsp Chinese ve spice
powder
• 1 tsp sea salt crystals
• 1 large sweet potato,
about 400g
• A good knob of butter
• 1 tbsp chopped fresh
healthy sweet potato (perfect for low Gi diets) makes a deliciously satisfying mash. its slight
sweetness makes it an excellent accompaniment to roasted spicy duck legs. Make the mash
while the duck is cooking.
• Preheat oven to 180C/350f/M4.
• Prick the duck legs well so the fat can escape during cooking.
• Mix together the spice and salt and rub half into the duck skin.
• roast in a shallow dish for 30 minutes, pouring off the excess fat halfway through.
• Meanwhile, peel the potato, cut into chunks and boil for 10-12 minutes until just tender.
drain and return to the pan with the remaining spiced salt and butter.
• with the dualit hand blender, whizz to a smooth purée. season with pepper and stir in the
chopped herbs.
• serve the cooked legs on a bed of the mash with some pan juices drizzled over the top.
one pAn ReLIsH 1 sMALL JAR
• 180g cherry tomatoes
• 2 red onions, halved
• 1/2 chilli, deseeded
• 70g red roasted peppers-
1 x Capsicum or 1 x Romano
cut into several pieces
• 2 garlic cloves
• 120g brown sugar
• Juice of 1 whole lemon
• 3 tblsp red wine vinegar
• black pepper and Paprika
to season
this delicious relish is so easy to make, with dualit’s Hand Blender chopper offering a
speedy solution to a once-lengthy job. enjoy with a slice of homemade bread or as part of a
ploughman’s lunch.
roast pepper rst if desired for a denser, smoky avour.
• Place the tomatoes, red onion and peppers into dualit’s hand Blender chopper bowl.
Attach the power unit and switch on.
• Use the feeding tube to insert the garlic cloves into the chopper bowl, taking care to keep
ngers and implements out of the feeding tube. Chop to your desired consistency – we like
ours chunky.
• Place the brown sugar, vinegar and lemon juice and feed tube into a small bowl and stir
into a paste.
• Place the chopped ingredients and the paste into a pan, season with black pepper and
paprika and stir until the chopped ingredients are well coated.
• simmer for 30-40 minutes until the relish takes on a jam like consistency.
• Pour into a sterilised jar and cool before moving to the fridge.
• serve as and when required. it should keep for up to one month if stored in the fridge.
Alternatives:
• Add dried mango pieces to the mixture.
• Use lime instead of lemon juice.
• try using curry paste or powder.
coriander or parsley
• Freshly ground black pepper
30 31
peAnUt & cHILLI sAtAY sAUce 1 MedIUM JAR
• 1 – 2 large fresh red chillies
• 4 tbsp olive or groundnut oil
• 2 large shallots or 1 onion,
roughly chopped
• 3 fat cloves garlic, chopped
• 2cm cube fresh ginger,
roughly chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
this is delicious as a dipping sauce for chicken or prawn barbecue satays. It can also be used
as a base for a thai curry – use a couple of tablespoons per serving and dilute with some hot
water.
• slit open the chillies and discard the seeds and stalks. roughly chop the esh
• heat the oil in a pan and sauté the chillies with the shallots or onion, garlic and ginger for
about ve minutes until softened.
• add spices, sugar, sh sauce or soy and 200ml (7 oz) water. Bring to the boil and simmer
for 3 minutes. Remove from heat.
• stir in lime juice and grind to a smooth paste with the dualit hand blender.
• stir in the peanut butter and heat until smooth and then dilute with 100ml (3½ oz) more water.
• when cool, scoop into a lidded jar. the sauce can be stored in the fridge for up to ten days.
• 1 tsp soft brown sugar1 tbsp
Thai sh sauce or soy sauce
• Juice of 1 lime
• 4-5 tbsp coarse peanut butter
Red peppeR MAYonnAIse seRves 6
• ½ jar sweet red peppers,
or peppadews
• 2 –3 tsp tomato ketchup
• 2 tsp worcestershire sauce
• 2 tsp brandy
• 200ml thick
mayonnaise or aïoli
• Salt, pepper, paprika, Tabasco
this is easy to make, especially as you can buy sweet peppers and the little spicy peppadews in
glass jars. it makes an excellent dressing for summer cold sh salads, or as a dip. (serves six to eight).
• drain and dry the peppers thoroughly.
• Place them in a bowl with the next six ingredients, and blitz until smooth.
• add lemon juice to taste, and whizz again.
• 100 ml double cream,
whipped, optional
• lemon juice to taste
SPICY dIShES
sWeet potAto MAsH WItH FIve spIce
dUcK LeGs seRves 2
• 2 Gressingham duck legs
• 1 tsp Chinese ve spice
powder
• 1 tsp sea salt crystals
• 1 large sweet potato,
about 400g
• A good knob of butter
• 1 tbsp chopped fresh
healthy sweet potato (perfect for low Gi diets) makes a deliciously satisfying mash. its slight
sweetness makes it an excellent accompaniment to roasted spicy duck legs. Make the mash
while the duck is cooking.
• Preheat oven to 180C/350f/M4.
• Prick the duck legs well so the fat can escape during cooking.
• Mix together the spice and salt and rub half into the duck skin.
• roast in a shallow dish for 30 minutes, pouring off the excess fat halfway through.
• Meanwhile, peel the potato, cut into chunks and boil for 10-12 minutes until just tender.
drain and return to the pan with the remaining spiced salt and butter.
• with the dualit hand blender, whizz to a smooth purée. season with pepper and stir in the
chopped herbs.
• serve the cooked legs on a bed of the mash with some pan juices drizzled over the top.
one pAn ReLIsH 1 sMALL JAR
• 180g cherry tomatoes
• 2 red onions, halved
• 1/2 chilli, deseeded
• 70g red roasted peppers-
1 x Capsicum or 1 x Romano
cut into several pieces
• 2 garlic cloves
• 120g brown sugar
• Juice of 1 whole lemon
• 3 tblsp red wine vinegar
• black pepper and Paprika
to season
this delicious relish is so easy to make, with dualit’s Hand Blender chopper offering a
speedy solution to a once-lengthy job. enjoy with a slice of homemade bread or as part of a
ploughman’s lunch.
roast pepper rst if desired for a denser, smoky avour.
• Place the tomatoes, red onion and peppers into dualit’s hand Blender chopper bowl.
Attach the power unit and switch on.
• Use the feeding tube to insert the garlic cloves into the chopper bowl, taking care to keep
ngers and implements out of the feeding tube. Chop to your desired consistency – we like
ours chunky.
• Place the brown sugar, vinegar and lemon juice and feed tube into a small bowl and stir
into a paste.
• Place the chopped ingredients and the paste into a pan, season with black pepper and
paprika and stir until the chopped ingredients are well coated.
• simmer for 30-40 minutes until the relish takes on a jam like consistency.
• Pour into a sterilised jar and cool before moving to the fridge.
• serve as and when required. it should keep for up to one month if stored in the fridge.
Alternatives:
• Add dried mango pieces to the mixture.
• Use lime instead of lemon juice.
• try using curry paste or powder.
coriander or parsley
• Freshly ground black pepper
32 33
WHIppInG cReAM
• 285 ml chilled
double cream
the hand blender whips double cream perfectly.
Why not try whipping cream, this is a lighter version of double cream, it whips beautifully
without being quite so rich.
• Use a deep bowl with steep sides.
• Blitz, with the hand blender, in the centre of the cream, until thickish.
• then with a fork, stir in the liquid cream from round the sides, until all is thick.
• this takes about a minute.
exotIc FRUIt JeLLIes seRves 2
• 2 ripe passion fruits
• 1 ripe pomegranate
• 4 juicy oranges
• 1 - 2 tsp ower honey
• 2 sheets leaf gelatine or 1½
tsp powdered gelatine
Passion fruits and pomegranates add an exotic avour when combined with other juices but
the seeds can get in the way. this can be solved by pulping them with the dualit hand blender
and then straining the juice.
for best avours choose well ripened fruits and blood oranges (when in season) which give a
glorious colour to the jellies.
• halve the passion fruits and pomegranates. scoop the passion seeds into a medium bowl.
• Break the pomegranate halves into sections, peel off the membranes and add the seeds to
the bowl.
• Blitz the seeds to a juicy pulp with the hand blender, and then rub through a sieve into a pan.
• top and tail one of the oranges and slice off the skin and pith, then chop the fruit into small
chunks, removing any pips.
• divide these between two large wine glasses. squeeze the juice from the other oranges and
add to the pomegranate and passion fruit juice.
• You should have around 250ml (9 oz) juice. if not, top up with some water. add the honey
• soak the leaf gelatine in cold water to cover until oppy then tip out the water.
• if using powdered gelatine, mix with 2 tablespoons cold water and leave to soak.
• heat the juice until on the point of boiling, remove and slide in the soaked gelatine, stirring
until dissolved.
• Cool then pour over the chopped fruits and leave to set in the fridge.
• serve with cream or yogurt spooned on top.
• Cream or natural yogurt,
to serve, optional
dESSERT
FResH GReen cURRY pAste seRves 4
• large fresh green chilli
• 1 cube fresh root ginger,
approximately 3cm
• 2 fat cloves garlic, peeled
and roughly chopped
• A small bunch (40g) of fresh
coriander, with stalks
• 3 tbsp vegetable oil
• 2 tbsps coconut cream,
optional, but nice
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fenugreek, if
available
Use your dualit hand blender to make a fresh and aromatic curry paste (enough for a curry for
four) which can be stirred into a stir-fry of chicken, salmon or prawns for a delicious quick meal.
• slit open the chilli, remove the seeds and stalk then roughly chop and place in a medium
sized bowl.
• roughly chop the ginger (no need to peel) and add into the bowl along with the garlic and
half the oil.
• snip in the coriander stalks but reserve the leaf sprigs.
• Pulse with the dualit hand blender to a chunky purée then add the remaining oil, coconut
cream, if using, ground spices, lemon juice and some salt and pepper.
• whizz until smooth then add the coriander sprigs and pulse for a few seconds to incorporate
• scoop the mixture into a lidded jar and keep in the fridge until required.
to MAKe tHe cURRY
the paste makes enough for 3-4 chicken breasts or salmon steaks, or 400g of
peeled prawns.
• to make the curry, stir fry the chicken breasts (chopped), the salmon (cubed), or the prawns
in a little hot oil for 2-3 minutes (the chicken will take longer than the sh – about 6-8
minutes, depending on the size of the pieces) then mix in the curry paste.
• stir well, cook for 2-3 more minutes and add a small cup of water to thin a little.
• simmer for a couple more minutes and serve straight away with steaming basmati rice.
• 1 tbsp fresh lemon juice
• Salt and freshly ground black
pepper
32 33
WHIppInG cReAM
• 285 ml chilled
double cream
the hand blender whips double cream perfectly.
Why not try whipping cream, this is a lighter version of double cream, it whips beautifully
without being quite so rich.
• Use a deep bowl with steep sides.
• Blitz, with the hand blender, in the centre of the cream, until thickish.
• then with a fork, stir in the liquid cream from round the sides, until all is thick.
• this takes about a minute.
exotIc FRUIt JeLLIes seRves 2
• 2 ripe passion fruits
• 1 ripe pomegranate
• 4 juicy oranges
• 1 - 2 tsp ower honey
• 2 sheets leaf gelatine or 1½
tsp powdered gelatine
Passion fruits and pomegranates add an exotic avour when combined with other juices but
the seeds can get in the way. this can be solved by pulping them with the dualit hand blender
and then straining the juice.
for best avours choose well ripened fruits and blood oranges (when in season) which give a
glorious colour to the jellies.
• halve the passion fruits and pomegranates. scoop the passion seeds into a medium bowl.
• Break the pomegranate halves into sections, peel off the membranes and add the seeds to
the bowl.
• Blitz the seeds to a juicy pulp with the hand blender, and then rub through a sieve into a pan.
• top and tail one of the oranges and slice off the skin and pith, then chop the fruit into small
chunks, removing any pips.
• divide these between two large wine glasses. squeeze the juice from the other oranges and
add to the pomegranate and passion fruit juice.
• You should have around 250ml (9 oz) juice. if not, top up with some water. add the honey
• soak the leaf gelatine in cold water to cover until oppy then tip out the water.
• if using powdered gelatine, mix with 2 tablespoons cold water and leave to soak.
• heat the juice until on the point of boiling, remove and slide in the soaked gelatine, stirring
until dissolved.
• Cool then pour over the chopped fruits and leave to set in the fridge.
• serve with cream or yogurt spooned on top.
• Cream or natural yogurt,
to serve, optional
dESSERT
FResH GReen cURRY pAste seRves 4
• large fresh green chilli
• 1 cube fresh root ginger,
approximately 3cm
• 2 fat cloves garlic, peeled
and roughly chopped
• A small bunch (40g) of fresh
coriander, with stalks
• 3 tbsp vegetable oil
• 2 tbsps coconut cream,
optional, but nice
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fenugreek, if
available
Use your dualit hand blender to make a fresh and aromatic curry paste (enough for a curry for
four) which can be stirred into a stir-fry of chicken, salmon or prawns for a delicious quick meal.
• slit open the chilli, remove the seeds and stalk then roughly chop and place in a medium
sized bowl.
• roughly chop the ginger (no need to peel) and add into the bowl along with the garlic and
half the oil.
• snip in the coriander stalks but reserve the leaf sprigs.
• Pulse with the dualit hand blender to a chunky purée then add the remaining oil, coconut
cream, if using, ground spices, lemon juice and some salt and pepper.
• whizz until smooth then add the coriander sprigs and pulse for a few seconds to incorporate
• scoop the mixture into a lidded jar and keep in the fridge until required.
to MAKe tHe cURRY
the paste makes enough for 3-4 chicken breasts or salmon steaks, or 400g of
peeled prawns.
• to make the curry, stir fry the chicken breasts (chopped), the salmon (cubed), or the prawns
in a little hot oil for 2-3 minutes (the chicken will take longer than the sh – about 6-8
minutes, depending on the size of the pieces) then mix in the curry paste.
• stir well, cook for 2-3 more minutes and add a small cup of water to thin a little.
• simmer for a couple more minutes and serve straight away with steaming basmati rice.
• 1 tbsp fresh lemon juice
• Salt and freshly ground black
pepper
34 35
FRotHY cRÈMe AnGLAIse seRves 5
• 250ml milk
• 250ml double cream
• 1 vanilla pod or
1 tsp vanilla extract
• 6 egg yolks (or 1 egg
and 2 yolks)
Real homemade custard is so wonderfully comforting. Give it a neat twist by whisking it to
cappuccino froth and turn a homely pudding into a luxury dessert.
• Pour the milk and cream into a non-stick saucepan. slit the vanilla pod in half (if using) and
scrape out the sticky seeds with the tip of a sharp knife. Add to the pan, with the split pod
• if using vanilla extract, simply pour in.
• heat the creamy milk until on the point of boiling, cool for 10 minutes and then remove the pods
• Meanwhile, place the yolks and sugar in a heat-proof bowl and using the dualit hand blender
whizz until thick and creamy.
• return the milk to the heat and bring back to the point of boiling.
• Using a wooden spoon, gradually beat the milk into the sugary egg yolks then return to the pan
• turn the heat to low and stir the custard for a few minutes until it begins to thicken slightly
and coats the back of the spoon like thin cream.
• don’t let it overheat because it will curdle. Pour through a sieve back into the bowl, cover
and cool 10 – 20 minutes.
• when ready to serve, whizz with the hand blender until you get a nice frothy mixture.
• serve immediately.
• 75-90g caster sugar
BeRRY FRUIts And HoneY
Ice cReAM dRIzzLe (serves fOUr)
• 150g blueberries or mixed
berries
• 150g fresh raspberries
• 4-6 strawberries, chopped
• 1 tbsp ower honey
• Squeeze fresh lemon juice
• 1 tbsp whisky or crème de
cassis (optional)
turn shop bought ice cream into a luxurious dessert with this fruity sauce.
variations in fruits and alcohol can completely transform the recipe, experiment with the
contents of your fruit basket.
• Put all the fruits into a saucepan with 2-3 tablespoons water and heat until the juice starts to run.
• stir in the honey and simmer 2-3 minutes until just softened and the berries break down.
• remove from the heat and whizz with the dualit hand blender until smooth.
• rub the pulp through a sieve into a jug.
• Mix in the lemon juice and whisky or Cassis, if liked.
• Cool and chill until required.
• to serve: put scoops of luxury ice cream into 4 sundae dishes. Good avours to choose
from are vanilla, mango, coconut, caramel, strawberry or raspberry.
• drizzle with the sauce then crush over some rataa biscuits.
• Ice cream and rataa biscuits,
to serve
GUARAntee
this appliance is of excellent quality and construction. However, if any defects in materials or
workmanship do appear during the relevant guarantee period, we will, at our discretion, either
repair or replace the defective parts, free of charge, subject to the terms and conditions of our
Guarantee shown below.
this Guarantee covers both parts and labour.
carriage is not included.
Your Guarantee period is as follows:
• 1 year
this Guarantee provides benets which
are additional to, and do not affect, your
statutory rights. this Guarantee does not
cover the cost of returning the product to
the dealer from whom it was purchased or
to ourselves. this Guarantee applies only to
products sold and located in mainland Great
Britain. It does not cover liability in respect of
or replacement of plugs, cables or fuses and
also does not cover defects due to:
• failure to use or maintain product in
accordance with dualit’s instructions.
• the product being connected to an
unsuitable electricity supply.
• accidental damage to or abuse or misuse
of the product.
• product modication, except by dualit or
approved agent.
• dismantling of or interference with the
product.
• theft or attempted theft of the product.
Before returning any product under this
Guarantee, please check that:
• You have followed the product instructions
correctly.
• Your mains electricity supply is functional.
• the defect is not due to a blown fuse.
If you wish to claim under this guarantee you
should:
• send the product, postage or carriage paid,
to the dealer from whom it was purchased
or to dualit direct.
• ensure that the product is clean and
packed carefully (preferably in its original
carton).
• enclose details of your name, address and
telephone number and when and where
the product was purchased, together with
proof of purchase (e.g. a till receipt).
• Give exact details of the nature of the
defect.
this Guarantee does not cover any other
claims whatsoever, including, without
limitation, any liability for incidental, indirect
or consequential damage, nor does it cover
any claims for conversion or modication
or for the costs of repair carried out by any
third party without the prior consent of
dualit. if replacement parts are tted to the
product this will not extend the period of
the Guarantee.
For further advice contact the dualit
customer helpline on +44 (0)1293 652 500
(09:00 to 17:00 Monday to friday).
Alternatively, email dualit at [email protected]
or visit www.dualit.com
do not throw away the
appliance with the normal
household waste at the
end of its life, but hand it
in to an ofcial collection
point for recycling. By doing
this you help preserve the
environment.
34 35
FRotHY cRÈMe AnGLAIse seRves 5
• 250ml milk
• 250ml double cream
• 1 vanilla pod or
1 tsp vanilla extract
• 6 egg yolks (or 1 egg
and 2 yolks)
Real homemade custard is so wonderfully comforting. Give it a neat twist by whisking it to
cappuccino froth and turn a homely pudding into a luxury dessert.
• Pour the milk and cream into a non-stick saucepan. slit the vanilla pod in half (if using) and
scrape out the sticky seeds with the tip of a sharp knife. Add to the pan, with the split pod
• if using vanilla extract, simply pour in.
• heat the creamy milk until on the point of boiling, cool for 10 minutes and then remove the pods
• Meanwhile, place the yolks and sugar in a heat-proof bowl and using the dualit hand blender
whizz until thick and creamy.
• return the milk to the heat and bring back to the point of boiling.
• Using a wooden spoon, gradually beat the milk into the sugary egg yolks then return to the pan
• turn the heat to low and stir the custard for a few minutes until it begins to thicken slightly
and coats the back of the spoon like thin cream.
• don’t let it overheat because it will curdle. Pour through a sieve back into the bowl, cover
and cool 10 – 20 minutes.
• when ready to serve, whizz with the hand blender until you get a nice frothy mixture.
• serve immediately.
• 75-90g caster sugar
BeRRY FRUIts And HoneY
Ice cReAM dRIzzLe (serves fOUr)
• 150g blueberries or mixed
berries
• 150g fresh raspberries
• 4-6 strawberries, chopped
• 1 tbsp ower honey
• Squeeze fresh lemon juice
• 1 tbsp whisky or crème de
cassis (optional)
turn shop bought ice cream into a luxurious dessert with this fruity sauce.
variations in fruits and alcohol can completely transform the recipe, experiment with the
contents of your fruit basket.
• Put all the fruits into a saucepan with 2-3 tablespoons water and heat until the juice starts to run.
• stir in the honey and simmer 2-3 minutes until just softened and the berries break down.
• remove from the heat and whizz with the dualit hand blender until smooth.
• rub the pulp through a sieve into a jug.
• Mix in the lemon juice and whisky or Cassis, if liked.
• Cool and chill until required.
• to serve: put scoops of luxury ice cream into 4 sundae dishes. Good avours to choose
from are vanilla, mango, coconut, caramel, strawberry or raspberry.
• drizzle with the sauce then crush over some rataa biscuits.
• Ice cream and rataa biscuits,
to serve
GUARAntee
this appliance is of excellent quality and construction. However, if any defects in materials or
workmanship do appear during the relevant guarantee period, we will, at our discretion, either
repair or replace the defective parts, free of charge, subject to the terms and conditions of our
Guarantee shown below.
this Guarantee covers both parts and labour.
carriage is not included.
Your Guarantee period is as follows:
• 1 year
this Guarantee provides benets which
are additional to, and do not affect, your
statutory rights. this Guarantee does not
cover the cost of returning the product to
the dealer from whom it was purchased or
to ourselves. this Guarantee applies only to
products sold and located in mainland Great
Britain. It does not cover liability in respect of
or replacement of plugs, cables or fuses and
also does not cover defects due to:
• failure to use or maintain product in
accordance with dualit’s instructions.
• the product being connected to an
unsuitable electricity supply.
• accidental damage to or abuse or misuse
of the product.
• product modication, except by dualit or
approved agent.
• dismantling of or interference with the
product.
• theft or attempted theft of the product.
Before returning any product under this
Guarantee, please check that:
• You have followed the product instructions
correctly.
• Your mains electricity supply is functional.
• the defect is not due to a blown fuse.
If you wish to claim under this guarantee you
should:
• send the product, postage or carriage paid,
to the dealer from whom it was purchased
or to dualit direct.
• ensure that the product is clean and
packed carefully (preferably in its original
carton).
• enclose details of your name, address and
telephone number and when and where
the product was purchased, together with
proof of purchase (e.g. a till receipt).
• Give exact details of the nature of the
defect.
this Guarantee does not cover any other
claims whatsoever, including, without
limitation, any liability for incidental, indirect
or consequential damage, nor does it cover
any claims for conversion or modication
or for the costs of repair carried out by any
third party without the prior consent of
dualit. if replacement parts are tted to the
product this will not extend the period of
the Guarantee.
For further advice contact the dualit
customer helpline on +44 (0)1293 652 500
(09:00 to 17:00 Monday to friday).
Alternatively, email dualit at [email protected]
or visit www.dualit.com
do not throw away the
appliance with the normal
household waste at the
end of its life, but hand it
in to an ofcial collection
point for recycling. By doing
this you help preserve the
environment.
dualit limited County Oak way Crawley west Sussex Rh11 7ST
t: +44(0)1293 652 500 f: +44(0)1293 652 555 e: [email protected]
GB-c
