Russell Hobbs | RHSM100 | Recipe - Salton Australia

Hello All,
The Russell Hobbs Stick Mixer is a handy little helper and the
perfect addition for any novice or avid home chef.
Complete with accessories including a 500ml beaker to mix
smoothies, puree baby food and much more. A mini chopper
with anti slip feet for chopping nuts or creating that perfect cake
beating effortless!
Try your hand at some of these delicious recipes and enjoy
the shortcuts you will discover with this wonderful time saving
Stick Mixer.
Ann Cr
Copyright 2010 Salton (Aust) Pty Ltd
Recipes are to be used in conjunction
with the Stick Mixer by Russell Hobbs.
All rights reserved. No part of this
publication may be reproduced, stored
in a retrieval system or transmitted in
any form or by any means, electronic,
mechanical, photocopying, recording or
otherwise, without prior permission of
the copyright owner.
Designed in Australia.
200g plain flour
Pinch of salt
500ml milk
40g melted butter
3 eggs
Sift together flour and salt in a mixing bowl. Make a well in the centre of the flour mix and
add the milk, melted butter and eggs.
Using the whisk attachment, whisk together ingredients at speed 1 until smooth.
Pour some mixture into a lightly greased pan, allowing for spacing. Cook until bubbles
appear on the surface. Turn and cook until golden. Serve with your choice of toppings –
fresh berries, lemon and sugar or maple syrup.
Makes 12
¼ cup firmly packed brown sugar
1 cup mashed ripe bananas (about 2 medium)
2 eggs
2 cups quick cooking oats
1 cup plain flour
2 Teaspoon baking powder
½ Teaspoon salt
½ cup orange juice
1 Tablespoon grated orange rind
2 Tablespoon vegetable oil
2 Tablespoon honey
½ cup chopped walnuts
Preheated a fan forced oven to 200°C. Grease muffin tray with butter or cooking oil spray,
or line with muffin cups.
In a large mixing bowl, sift together flour and baking powder. Add oats, salt and sugar, and
lightly mix together. Make a well in the centre of the bowl.
In a small bowl, blend the bananas using the mixing shaft, until smooth.
In a separate bowl combine banana, eggs, orange juice, rind, oil and honey. Pour the liquid
mix into the dry ingredients, and mix lightly with a wooden spoon, until all ingredients are
just combined.
Using the mini chopper, place the walnuts in the mini-chopper bowl and mix until desired
results are achieved. Stir the walnuts through the muffin mixture.
Fill each of the muffins ¾ full, and bake for 20 minutes or until golden brown.
1 egg yolk
1 Tablespoon mustard
1 Tablespoon vinegar
250ml oil
Salt and Pepper to taste
Place egg yolk, mustard, vinegar, salt and pepper into the beaker. Using the mixer shaft
attachment, blend ingredients together for 10 seconds at speed 2.
Slowly pour in a small amount of oil whilst moving the mixer up and down at speed 2, blend
for 15 seconds. Repeat until all of the oil thoroughly mixed through.
Cover and refrigerate until needed.
200g liquid Crème Fraiche, chilled
40g icing sugar
Pour ingredients into a mixing bowl and use the whisk attachment at speed 2 for 15
seconds or until blended.
Serve with fresh fruit, in pastry or brand snaps.
Makes 4 medium jars
This versatile relish may be served with grilled meats, cold meats, chicken and cheese. If
larger quantities are required, prepare in batches, using the same proportions as in the recipe.
3 large ripe red capsicums*, seeded and cored
4 white or brown onions, peeled and chopped
2 cups white wine vinegar
2 cups white sugar
1 tablespoon sea salt (more or less, to taste)
1 ½ teaspoons black peppercorns
Cut the capsicum into small pieces and blend in the Stick Mixer mini chopper until desired
texture is achieved. Do not puree smoothly, it needs some texture. Place into a sieve
and pour over boiling water - this retains the brilliant colour. Drain and place into a large
Chop onions and prepare in the same way, add to the saucepan. Pour on the vinegar
and cook for 10 minutes over moderate heat, add the sugar and stir in with the salt and
Raise heat and cook until mixture is thickened to preferred consistency, stirring often. This
can take up to 1 hour, depending on quantity.
Ladle into jars and allow to cool before sealing.
* Yellow or green capsicums can be substituted.
Serves 3 - 4
With pasta this sauce makes a lovely change from the more traditional sauces. Look for
new season’s Victorian walnuts for the best results!
¼ cup light cream
¼ cup light sour cream
375g pasta, cooked and drained
Freshly ground black pepper
2 Tablespoon butter
2 cloves garlic, roughly chopped
1 cup finely chopped walnuts
1 cup grated Parmesan cheese
½ cup chicken stock
Using the mini-chopper, chop the walnuts in the mini chopper bowl, add the garlic, cheese
and chicken stock and process until just mixed.
Transfer to a saucepan and heat gently, stirring constantly.
Combine the two creams in a bowl and whip lightly using the wire whisk attachment. Toss
through the cooked pasta with the butter and transfer to a serving bowl.
Walnut sauce may be stirred through or spooned over the pasta. Serve at once.
1 sheet commercial or homemade shortcrust pastry
4 thick slices ham, finely diced
1 Tablespoon butter
1 white onion, finely chopped or sliced
3 large free-range eggs, well beaten
1 ½ cups full cream milk
Salt and Pepper to taste
1 Tablespoon chopped mixed herbs
1 ½ cups grated cheddar cheese (mild or tasty)
1 Tablespoon plain flour
Line a lightly buttered flan or pie dish with the pastry, trim to size. Preheat oven to 160°C.
Melt the butter in a small pan, sauté the onion until softened. Add the ham and continue
cooking for a minute or two.
In a large bowl, whisk together the milk and eggs using the Stick Mixer on speed 1. Stir
in the salt, pepper, herbs, ham and onion. Toss together the cheese and flour (this helps
incorporate the cheese into the milk and egg mixture), then stir into egg mixture, mixing
Spoon into the prepared pastry case, ensuring cheese and ham are evenly distributed.
Bake for 35 - 45 minutes or until filling has firmed and a knife inserted into the mixture
comes out clean. If crust is browning too quickly, cover the edges with some foil.
Leave for 10 minutes before serving, serve at room temperature or allow to cool
NOTE: For a touch of colour, you may dice some red capsicum and sauté with the onion.
Serves 4
This versatile salad is a good accompaniment for a main dish, or add some cooked
chicken breast for a delicious meal in itself.
1 Cos lettuce, washed and chopped or shredded
½ cup ham or bacon, grilled and diced
½ cup toasted bread croutons
½ cup grated or shaved Parmesan cheese
Coarse pepper to taste
2 boiled eggs, each cut in 4
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 clove garlic, roughly chopped
1 teaspoon Worcestershire sauce
2 crushed anchovies (traditional but optional)
½ cup virgin olive oil
Prepare salad ingredients and place into a bowl.
To make the dressing, pour vinegar, lemon juice, garlic, Worcestershire sauce into the mini
chopper bowl and lightly mix on speed 1. Add the virgin oil and mix again until well blended.
Pour on sufficient dressing to moisten the salad, toss and serve at once.
Serves 6 as an entrée.
These are lovely for a light lunch or as a satisfying first course before a light main meal.
Softened butter
2½ cups soft wholemeal breadcrumbs (3 - 4 thick slices)
2½ cups coarsely grated tasty or Edam cheese salt to taste pepper
½ teaspoon paprika (optional)
3 free-range eggs
1½ cups milk
Additional grated cheese
Chopped Italian parsley
Using mini-chopper, place torn, crustless bread into the bowl and mix to make
breadcrumbs. (Do not cram too much bread into the bowl- do it in a couple of batches!)
Butter the ramekins; sprinkle a layer of crumbs in the base, top with a layer of cheese,
sprinkle with a little salt, pepper and paprika. Continue until all ingredients are used.
Meantime, using the wire whisk beat together eggs and milk. Gradually pour over the
mixture in the ramekins, allow liquid to soak in slowly.
Sprinkle a little extra cheese into each, bake in a preheated moderate oven for 35 - 40
minutes or until just set, or are puffy and golden brown.
Serve sprinkled with parsley and with a side salad.
Serves 4 - 6
1 medium cauliflower, cut into florets
½ cup leek (white portion), sliced
Little salt
60g butter
1 ½ Tablespoon flour
300 ml milk
150g grated tasty or vintage cheese
Pepper to taste
Shredded green leek
Little oil
Smoked paprika*
Prepare cauliflower, discard coarse stalks. Place into a large saucepan with sliced leek
and cook until cauliflower is tender. Drain off all but 1½ cups of liquid. Ladle vegetables
and liquid, in batches, into the beaker of the Stick Mixer and blend until smooth. Clean the
saucepan, ready for the next step.
Heat butter in the saucepan, add the flour and cook for 2 minutes, stirring constantly. Pour
in milk gradually, whisking until thickened. Add the vegetable puree and liquid, stir until
heated. Add all but ѿ cup of the grated cheese.
To prepare garnish, heat a little butter in a small saucepan, add the leek and cook until
softened but still bright green. (This may be prepared in advance)
Ladle soup into heated bowls, sprinkle reserved cheese on top, top with shredded leek and
a sprinkle of smoked paprika. Serve with wholemeal toast triangles.
*Smoked paprika is available in gourmet delicatessens, but sweet paprika may be substituted.
Serves 4 - 5
Red capsicums provide a superb sweet flavour, but can be substituted with the green variety.
6 red capsicums
2 ripe tomatoes (peeled and chopped)
2 cloves garlic, roughly chopped
1 litre chicken stock
1 sprig thyme
2 bay leaves
½ cup light cream
Black pepper
Halve capsicums, discard seeds and core. Grill or roast until well coloured, place into a
plastic bag and seal for about 15 minutes. Peel and roughly chop the flesh.
Place into mini-chopper bowl with tomatoes and process until smooth. (Do this is batches.)
Pour into a large saucepan, add the chicken stock and herbs and simmer for 25 - 30 minutes.
Remove herbs, ladle into heated bowls, stir a little cream into each bowl and sprinkle on pepper.
Serve at once.
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