Recipe Ideas for Blenders, Mixers & Food Processors

Over the last few weeks we’ve been on a bit of a cooking focus here at Kagoo - hopefully you’ve been enjoying our articles on the best blenders, mixers and food processors currently available. Well we thought we’d top it off by sharing a trio of recipes for your new appliances, to put them through their paces. All of these come from the Kagoo staff, and are guaranteed 100% tasty!

Stand mixer: Scandinavian ‘Shower’ Rolls

These rolls are a breakfast miracle - I’ve been making these for my family every day for ages. The key is to prepare the night before - with a stand mixer the mixture takes 15 minutes to make, and then you can whip up the rolls in the time it takes the oven to pre-heat. Tasty breakfast with minimal effort!

They’re called ‘shower’ rolls because you can prep the rolls, have a shower, and you’ll have fresh bread waiting for you once you’re done! The recipe should make about 10-15 rolls depending on how big you make them.

Ingredients

• 740ml cold water
• 8g dried yeast
• 10g salt
• 1kg strong white bread flour

Method

1. Pour the water into the bowl of a stand mixer, then stir in the yeast and leave it for a minute to dissolve.

2. Add the salt and the flour.

3. Mix on a low speed with a dough hook for 8 minutes.

4. Scrape the dough into a clean container, cover with a lid and refrigerate overnight.

5. The following morning, Preheat the oven to 230, or as hot as it’ll go.

6. Spread a small amount of flour on the kitchen counter.

7. Carefully scoop a small amount from the dough with a soup spoon, lift it out of the main dough, then cut away with some scissors.

8. Place onto the floured surface and very gently mould it into a round shape, trying to touch them as little as possible.

9. Put the finished roll on a baking tray lined with baking paper.

10. Repeat until you have as many rolls as you need for the meal. Cover the remains of the dough and place back in the fridge.

11. Bake them at 230 for 5 minutes, then drop the heat to 210 and bake for a further 15-20 minutes until they’re brown and crusty on top, turning halfway.

12. Leave to cool for a few minutes on a wire rack, and enjoy! The dough will keep for about a week, so bake a few each day as needed.

Food Processor: Butternut Squash & Chickpea Curry

This is my go-to when the weather is terrible and I want comfort food. It’s fairly quick to make, the ingredients are cheap, and it’s really moorish!

Use the food processor to easily reduce the onion, garlic, ginger and chilli into a paste, and throw everything together into a pan! The curry also freezes very well - if you’re making it to freeze, omit the spinach.

The recipe should feed 4, served alongside rice, poppadoms and a plate of garlic naans!

Ingredients

• 1 large onion, chopped
• 1 garlic clove, roughly chopped
• 1 thumb-sized piece of ginger, peeled & chopped
• 1 red chilli, de-seeded & diced
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 400g butternut squash, peeled & diced
• 400g chickpeas, rinsed & drained
• 400ml coconut milk
• 200ml veggie stock
• 150g baby spinach

Method

1. Put the onions, garlic, ginger & chilli in a food processor and blitz into a paste.

2. Heat oil in a large pan, and fry the paste for a few minutes with some salt.

3. Add the turmeric, coriander, cumin and garam masala, mix well and fry for another minute or two.

4. Add the squash and chickpeas, mix to coat with the spice mix. Then add the coconut milk and stock.

5. Bring to a simmer and cook for 30-40 mins, until the squash has softened and the sauce has thickened nicely.

6. Stir in the spinach until wilted and serve with rice.

Blender: Baileys Chocolate Ice-cream Milkshake

One of the simplest and best things you can make in a blender. A thick chocolate milkshake, given an extra kick by a sneaky shot of Baileys! You can simply omit the Baileys if you’re making this for children, or if you don’t feel like alcohol with your chocolatey goodness.

This recipe makes enough for 1 big glass, but if your blender is big enough you can double the recipe and split the resulting milkshake between 2 glasses.

Ingredients

• 250ml semi-skimmed milk
• 2 large scoops of chocolate ice-cream
• 50ml Baileys (optional)
• 30ml double cream, whipped
• 1tsp chopped nuts (hazelnuts, almonds, etc)
• 1tbsp chocolate sauce
• An aesthetically-perfect cherry

Method

1. Load the milk, ice-cream and Baileys into the jug of a blender.

2. Secure the lid and blend until smooth and creamy.

3. Carefully pour into a large glass, making sure to scrape everything out of the blender jug.

4. Dollop the whipped cream over the top of the milkshake, and garnish with the chopped nuts.

5. Drizzle the chocolate sauce over the top, and put a single cherry on top.

6. Enjoy immediately!