Our specialists have worked out this low cholesterol recipe:

Preparation:

Give all ingredients into the bamix^® mayonnaise beaker. Place your bamix^® with the whisk on the bottom of the beaker. Switch to speed II and hold still approx. 10 sec. Then very slowly raise the wand along the side of the beaker. Finally mix through until the required stiffness is reached.

Preparation:

Fill max. 1/3 of the bamix^® jug with half frozen skimmed milk (less that 1.5% fat content).

TIP: add a pinch of salt or lemon juice to achieve better stiffness.

Hold the bamix^® with the beater on the bottom of the jug for a few seconds without moving it. Then slowly draw the contents up towards the rim of the jug. Repeat this process (drawing up) but do not allow the beater to completely surface. When the milk is stiffly whipped, switch off the bamix^®. Add any other ingredients like sugar, sweetener, vanilla (or any semi-frozen berries or chilled juices to make a tasty topping) and incorporate (still with the beater blade) into the whipped milk.

Preparation:

Mince with the mincer apprx. 150 to 200 g (5 to 7 oz) of any kind of fruit. Add 1 egg-white. Hold the bamix^® with the beater on the bottom of the jug for a few seconds without moving it. Then slowly draw the contents up towards the rim of the jug. Repeat this process (drawing up) but do not allow the beater to completely surface. When the mixture is stiffly whipped, switch off the bamix^®. Add any other ingredients like sugar, sweetener, rum, lemon and incorporate into the mixture.

Preparation:

Put the calciumcarbonat in a narrow seal able glass, add the peppermint oil and work it very well with the mincer on speed II.

Preparation:

Put the avocado, curd cheese and cream in a narrow and high receptacle. Take the whisk and make a spreadable mixture out of it. Put this mixture onto your face and let it work in for about 20 minutes. After this rinse off with warm water – and enjoy your "Baby skin".

Preparation:

Strain the strawberries and honey with the mincer in a cup. Beat the cream with the beater in a narrow and high receptacle. Put the strawberry mixture into it and work it again with the beater. Let the mixture work in for about 20 minutes onto your skin, after this rinse it off with warm water.

Preparation:

Put all the ingredients in a receptacle and mix it all very well with the whisk. It fits perfectly to smoked salmon.

A. Whiping up non fat milk.

You can use any of the following milks:

1) the yellow top milk called calci-Trim.

2) the purple top milk called calci-xtra.

3) the light green top milk called super trim. NB. Not Trim, must be super trim.

4) Weight Watchers cartooned milk you will find in the supermarket aisles in the cartoned milk section.

If it does not whip up thick it is not cold enough or your movements are too vigorous with the bamix. Refer back to the technique section on the web site. Slow movements. A few drops of lemon juice will help to thicken it too. Put milk into the freezer until it is ice cold if you want it the maximum thickness. Gelatin can be added to make it hold for cakes. Most fridge's will be cold enough to get a satisfactory thickness for a "wiped cream". Add a little vanilla essence and sweetener.

Add semi defrosted berries or put frozen berries into the wiped milk until they defrost a little then with the aerator disc blend these berries into the wiped milk for a delicious dessert. The more berries you put in the more it will be like ice cream. Quick and easy.

B. Hot Pavlova.

Choose a narrow vessel. For one egg white a glass is fine. As you increase the number of egg whites choose a larger container. Put in the required number of egg whites and add a little vinegar, sweetener and vanilla. Then add boiling water to just under a ratio of 1(egg whites):3(boiling water). It must be boiling or it will not work! Now with the aerator blade hold at the bottom till it starts to thicken and then slowly draw the bamix^® up the side of the container. It will thicken as you do and then keep slowly going up and down till it is totally thick. Your container and bamix^® must be absolutely clean or it may not work. Wash container and bamix^® thoroughly in hot water. Make a point of cleaning the shaft where the blades fit on. May need to wipe with a cloth.

Now run a knife around the sides of the container to break the seal of the pavlova from the container. You will now be able to shake it out gently from the container onto a plate. Let the excess water ooze out before you serve it with some nice fresh fruit.

C. Mayonnaise.

To the egg(s) you are using add mustard, salt, vinegar and lemon juice. To this for one egg we add about a cup of oil of choice. Use the blender blade (the one with the holes in it) and hold it upright at the bottom of the mixture WITHOUT MOVING IT till you see it thicken up to and just above the four legged guard. ONLY NOW do you lean to the side and leave it like this for a few seconds until the bamix^® has drawn down more oil and increased the thickness to about half the container. NOW SLOWLY draw the bamix^® up the container till you get to the top and then slowly move up and down until you have the desired thickness. The faster you move and the less oil you use will produce runnier mayonnaise.

No egg yolk method.

Put only the egg white in and add a good spoon of cream or cottage cheese. Anything else you add is up to you e.g. parsley, capsicum,garlic etc

Thousand island dressing.

To the above mayonnaise add a little Lea and Perrins sauce, a generous amount of sweet chilly sauce (this gives the bite and good colour) and any chutney or relish you may have on hand; about a table spoon. Also grind up some parsley and garlic (not much or you will lose the lovely colour the chilly sauce gives) in the processor and add this. Now with the blender blade mix the ingredients thoroughly. Everyone asks what chilly sauce and chutney we use. The Ayam Brand of sweet chilly (or the hot one of theirs if you prefer) and Cerebos Sweet Fruit Chutney we have found to be a good combination.

This is delicious as a dip with carrot and celery sticks and also for pasta.

D. Soup.

Quick Instant soup.

Select any vegetables you prefer and chop up to small pieces. Does not have to be too small. Put into a jug. The more you make the larger the jug. Add some cheese if you prefer. This can be ground up in the processor but cutting it into small cubes first. Throw in any leftovers from the fridge - cooked meats/fish (an oxo cube or stock if no meat on hand & required *see section L below), potatoes etc, an old tomato or tomato paste, salt and pepper to taste (grind up some fresh peppercorns in your processor) and add some evaporated milk or perhaps some cream you may have on hand and then use your chopper blade to process all this until it is finely pureed. Now add boiling water until you have the thickness you want and continue processing. By using raw vegetable you are retaining all the vitamins and salts. Because it is processed that fine the boiling water instantly cooks the vegetables. Once at a desired consistency then change to the blender blade (the one with the holes in it) to take the soup to a velvet finish.

When doing a large pot of soup process everything in the pot with the chopping blade remembering that the bamix can be immersed above the metal shaft. It is double insulated so the white casing can get wet without harm to you or the machine. Again, finish off with the blender blade for a soup like the best of chefs make - I mean you!!

E. Fruit Juice.

In a large jug put a cup of ice cubes with about three small pieces of carrot and celery and a pinch of salt. Now add a peeled orange cut into quarters and an apple cut into quarters. Cutting into smaller pieces will lessen the processing time a bit. You can leave the peel on both if you wish. No need to pip or core. Add some sweetener and process with the chopper blade. If a piece gets caught on the blade knock it against the side of the container to release it. Keep processing until it is totally processed, including the ice. Now add about a cup of water. Sparkling mineral water give the juice a good result. Further process. Now put through a strainer and if you have left the skin on the orange a cup of pulp to a cup of sugar makes great marmalade. Finish off with the blender blade for a very smooth juice. If you peel both the orange and apple there is no need to strain it. Drink as is. Some people leave the skins on and drink as is. A very thick smoothie as an alternative, try a banana, kiwi fruit and some milk for a delicious drink!

Home made lemonade.

Same as above but only a peeled lemon and sweetener. It is delicious! Add Tequila to make Margarita!! For colds process a unpeeled cleaned lemon and add boiling water and honey. The best doctor for the winter ills.

Grapefruit Juice.

For grapefruit juice peel the grapefruit and do as above. Simple way to juice these. Just sieve out the pith, the biggest problem with grapefruit.

F.Ice Cream.

.Whip up some non fat milk as explained above and add some of this to some frozen fruit. Too much and the ice cream will be not stiff enough. Not enough and it will be not moist enough. Add also a little banana for flavour or anything else you can dream up. Now some vanilla essence and some sweetener and process with the chopper blade. It is absolutely divine!

Try this. Get some persimmons peel them and chop up into small pieces and free flow freeze them and follow the above. Trust me, this one is addictive!! Came from a customer so if you have any good ideas please email us and we will put it on the web site.

G.Cocktails.

Try this one. Put ice into a jug and crush with the chopping blade. Now add some non fat milk (works better and you can have more without worrying about your waist line!) and a butter scotch liquor like Alpine cream or perhaps Bailys. Then a shot of Kahlua and process further with the chopper blade till all ice is totally processed. Now change to the aerator blade, the flat disc and draw the mixture up and down to produce a velvet finish and increase the volume that the non fat milk allows you to get. If you have friends around please ask them to stay for the night because once you start experimenting in the cocktail area you will be having a lot of fun!!

H. The processor/Grinder.

This is truly a revolution in the food preparation market. When using it hold the bamix^® in one hand and hold the processor in the other hand so you are able to shake it to give even results e.g. cracked pepper down to very fine peeper.

Great for parmesan cheese, salsa, humus, pesto sauce, nuts including nutmeg, herbs and bread crumbs. It is endless. If you are not into gardening then freeze what herbs you like to use. I always have some frozen parsley on hand.

Try this. Put in some small cubes of cheese e.g. chesdale cheese and some milk and chopped up chives and garlic. Process to a delicious cream cheese. Great for a snack. Another addictive one so be careful!! If it is not creamy enough put in a little more milk, and if you over do the milk put in a little more cheese.

Bread crumbs are superb done in the grinder. Toast the bread first for dry crumbs or put in fresh bread broken up by hand if that is what you want.

For coffee beans there is nothing better,.

I. Peanut Butter.

Put in standard salted peanuts and grind shaking as described above. The nuts become sticky and want to attach to the sides of the bowl. After a short while the sound of the motor will reach a high pitched sound. Stop at this point and take the lid off the grinder and you will see the consistency is almost like crunchy peanut butter. Get a teaspoon and scoop it off the sides mounding up the mixture around the shaft. Now put the lid back on and continue. You may have to do the mounding job a second time if the nuts are not too fresh. What you are doing is getting the nuts to the point where their own oil is extracted by the speed of the bamix^® to mix with the nuts. Once this happens the bamix^® will continue on until you have smooth peanut butter. Now if you feel adventurous add some cashews or a few macadamias to the peanuts and you will have a nut butter like you have never tried!! Of course macadamias on their own is just out of this world!!

Grind up hazelnuts till fine and then add a little bit of banana and liquid chocolate to produce "Nutella"

J. Coffee Lovers.

Put your instant coffee in you mug (or jug if you are making a lot) and add the amount of milk that would normally be used for that amount of coffee. Non fat milk fluffs better. Now aerate till it is a thick syrupy mixture and then add boiled milk you have also aerated or boiling water stirring with a spoon to give you latte and cappuccino respectively. Grind some chocolate up in your grinder to sprinkle on the top and if you so desire add some Tia Maria, Kahlua, Alpine Cream etc for the extra finish.

Hot Milo. Aerate the boiled milk and then add to the Milo you have melted by aerating with a little milk.

Cold Milo. Use the blender blade for a better result. The one with the holes in it.

K. Cleaning.

There is always a cup or glass of some description on the bench if your home is like mine! Fill to just above the cutter guard (the four legs where you put on the blades) and switch on to qet the quickest clean of underneath.

L. The Optional Mincer Blade.

If you have purchased the s shaped mincer blade, which is an optional extra, the next time you have a chicken do not throw the bones away!. Put them in a jug and this blade will crush them to a powder. Once you have done the crushing add some boiling water and continue some more. Now put through a strainer to get rid of any fine splinters of bone and there is the best chicken stock you have ever had! Do the same with fish bones for fish stock. Put in the freezer and the next time you make soup you will feel like opening up a restaurant it is that nice!

LASTLY, WE WELCOME ANY IDEAS YOU HAVE OR WILL CERTAINLY COME UP WITH. PLEASE EMAIL US. WE SEE THIS WEB SITE AS MUCH YOURS AS OURS. LETS DISCOVER MORE ABOUT THIS MARVELOUS bamix^® MACHINE YOU NOW OWN AND WHICH WILL BE ONE OF YOUR BEST KITCHEN AIDS DAY AFTER DAY YEAR AFTER YEAR.

CHEERS TILL WE MEET AGAIN.

Kind Regards
Frank W Roebuck
Kitchen Adventures LTD