Stab Mixer

Stab mixer, Bamix, and stab blender recipes


1 egg 1 tablespoon Dijon mustard pinch sea salt 1 tablespoon lemon juice 3/4 cup vegetable oil 1. Place all ingredients except oil into a bowl. 2. Using the StickMaster, process until combined. 3. Gradually add half the oil in a thin stream processing constantly using a brisk up and down action. 4. Add remaining oil more quickly while processing until thick and smooth. DO NOT OVER PROCESS. 5. Store in refrigerator, in an airtight container for 2 weeks.

Mustard and Parsley Rack of Lamb

4 racks of lamb with 3 Iamb chops in each, trimmed of excess fat 1 clove garlic 1 slice bread, roughly torn 2 teaspoons green peppercorns 1 tablespoon French mustard 1 tablespoon fruit chutney 1 cup parsley sprigs 1. Place garlic, bread, peppercorns, mustard and fruit chutney into a bowl and process with the StickMaster until garlic is finely chopped and mixture is combined. 2. Spread mixture over back of lamb. 3. Using the StickMaster, process the parsley until finely chopped. Coat over back of lamb. 4. Place in a baking dish with coated side upwards. 5. Bake in oven, More >

Peach Yogurt Mousse

825g can peaches, drained 1/4 cup caster sugar 1/4 cup cream 200g natural yogurt 3 teaspoons gelatine dissolved in 2 tablespoons boiling water 1. Place peaches and sugar into a large bowl. 2. Using the StickMaster process until smooth. 3. Add cream, yogurt and dissolved gelatine. Process until combined. 4. Pour into individual serving dishes and refrigerate for several hours or until set. 5. Serve decorated with whipped cream and grated chocolate.


1 cup tightly packed fresh basil leaves 50g pinenuts, toasted 40g parmesan cheese, grated 2 cloves garlic, peeled 125m1 olive oil 2 teaspoons lemon juice Fresh ground black pepper and sea salt to taste 1. Place all ingredients into the chopper bowl and process until smooth. Makes 1 cup

Red Chilli Paste

100g fresh long red chillies, stem removed and roughly chopped 1 red onion. chopped 5 cloves garlic, peeled 2 stalks lemongrass, trimmed, pounded and sliced 1/4 cup olive or vegetable oil 1. Place all ingredients into the chopper bowl and process until smooth. Makes 1 cup Perfect to use in curries and for laksa.

Red Salmon Spread

1 x 210g can red salmon, drained and removed 125g butter, melted 1 teaspoon dry mustard 1. tablespoon mayonnaise 6 slices pickled cucumber Pepper to taste 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until smooth using a gentle up and down action. 3. Place into serving dish and serve with fresh crusty bread.

Ricotta Puddings

375g ricotta 1 cup plain yogurt 1 egg 2 tablespoons orange juice 2 teaspoons orange rind 2 tablespoons caster sugar 1 teaspoon vanilla extract 1. Preheat oven to 180°C. 2. Using the StickMaster with whisk attachment, place all ingredients into a small bowl and whisk on a low speed until smooth. Divide the mixture between four ovenproof cups. 3. Bake for 25 minutes or until firm. Serve warm or cold.

Roast Pumpkin Soup

1.5 kg pumpkin 2 tablespoons olive oil sea salt & freshly ground black pepper 20g butter 1 onion, chopped 1 litre chicken stock ‘/3 cup cream or sour cream to serve (optional) 1. Preheat oven to 200°C. 2. Remove skin and seeds from pumpkin and cut into even sized chunks. 3. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked. 4. In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and More >


3 cups self raising flour 1 teaspoon icing sugar mixture 60g butter 420m1 buttermilk 1. Preheat oven to 220°C. Grease a 19cm square tin. 2. Place flour, icing sugar mixture and butter into a medium bowl. Using the StickMaster, process until the mixture resembles fine breadcrumbs. 3. Add the buttermilk and process using a gentle up and down action until most of the mixture is just combined. 4. Turn mixture onto a floured surface and combine any loose mixture into the dough. Lightly knead until smooth. 5. Press dough out to about a 3cm thickness. Using a 5cm pastry cutter, More >

Strawberry Cream

2 punnets strawberries, washed and hulled 3,4i cup caster sugar 2 tablespoons lemon juice 3 teaspoons gelatine dissolved in 2 tablespoons boiling water 300mIs thickened cream Extra strawberries for decoration 1. Place strawberries, sugar and lemon juice into a saucepan and bring to the boil. 2. Reduce heat and allow to simmer until sugar has dissolved. Add dissoved gelatine to strawberry mixture and allow to cool. 3. Using the StickMaster, process strawberry mixture until smooth. 4. In a separate bowl, using the StickMaster, process cream until thick. 5. Fold the cooled strawberry mixture through the cream using a large spoon. More >