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Garlic Butter
Makes 1 cup
200g butter, softened
6 cloves garlic, minced
4 tsp salt
1 tbsp dill, finely chopped
2 French sticks, halved
1. Place the butter, garlic, salt and dill
into the mixing bowl with the whisk
attached and beat for 4 minutes on
speed setting 8, scraping down the
sides of the bowl every minute.
2. Preheat a fan forced oven to 180˚C
and set aside a baking tray.
3. Cut the French stick into 2cm slices,
without cutting through the base
and spread the garlic butter
generously between each slice.
Wrap in aluminium foil and bake
for 15 minutes.
NOTE: If you don’t need to bake
all of the garlic bread, wrap in a
freezer bag and freeze for up to
3 months.
Pancakes
Makes 12 pancakes
2 cups self raising flour
1
⁄3 cup plain flour
3 tbsp caster sugar
2 ¼ cups milk
130g butter, melted
59g free range egg, lightly whisked
1. Place the flour, sugar, milk, 90g butter
and eggs into the mixing bowl with
the whisk attached and mix well for 2
minutes on speed setting 4 or until the
mixture is smooth and lump free.
2. Brush a frypan with some of the
extra butter and then heat over a
medium heat until butter sizzles. Pour
approximately 1/3 cup of mixture into
the pan and evenly move mixture
around to form a circle.
3. When bubbles cover the whole
pancake, flip the pancake using an
egg flipper and cook for a further 1
minute.
4. Repeat until all pancakes are cooked
and serve with lemon and sugar or
maple syrup and ice cream.
Recipes
Using the Whisk Attachment