Breakfast, Lunch and Dinner with the Sunbeam SM9000 Stick Blender

March 25th, 2015

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Sunbeam has done it again! The SM9000 stick blender is easy to use and can whip up just about anything, from dips to sauces, and even chocolate mousse!

Use the SM9000 to help prepare a delicious salted caramel slice for your son’s school bake sale, or use it to blend up a pre-workout protein smoothie just before hitting the weights.

The SM9000 is lightweight, so it’s less strain on your wrist when blending and mixing. It even has convenient functions such as the ‘soft start’ function that prevents the initial splash of liquids, which is often experienced when using a stick mixer.

The SM9000’s manual also includes a variety of different recipes. So again, we thought we would see if these recipes would feed us for breakfast, lunch and dinner, and hopefully still have room for dessert!

Breakfast

Banana-Oat Smoothie (Serves 3)

¼ cup rolled oats

½ cup Greek yoghurt

1 banana, peeled

½ cup milk

2 teaspoons honey

¼ teaspoon ground cinnamon

Method

1.Place all ingredients in the beaker.

2.Using the StickMaster® process smoothie on Speed 7 for 10 seconds or until smooth.

3.Serve.

Lunch

Chickpea Salad with Herb Yoghurt Dressing (Serves: 4 to 6)

1-tablespoon olive oil

1-teaspoon black mustard seeds

1-teaspoon cumin seeds

1-teaspoon fennel seeds

¼ teaspoon chilli flakes

2 400g cans chickpeas, drained, rinsed

¾ cup Greek yoghurt

¼ cup fresh coriander

¼ cup fresh mint

2 tablespoons lemon juice

2 scallions

Salt and freshly ground black pepper, to taste

Method

1.Heat oil in a large frypan over medium heat. Add spices. Cook for 1-minute or until fragrant. Add chickpeas and cook for a further 2 minutes. Set aside.

2.Using the chopper attachment process all remaining ingredients on Speed 4 or 20 seconds.

3.Combine all ingredients in a large bowl. Season to taste with salt and pepper.

4. Serve.

Dinner

Turkish Lamb Koftas with Cannellini Puree (Serves: 4)

3 cloves garlic

1 egg

1 small onion

2 tablespoons fresh mint

1-½ tablespoons corn starch

1-tablespoon olive oil

1 teaspoon freshly grated ginger

½ teaspoon ground all spice

½ teaspoon ground cinnamon

½ teaspoon ground cumin

500g-ground lamb mince

Puree:

2 400g cans cannellini beans, rinsed, drained

½ cup Greek yoghurt

1 clove garlic

1-tablespoon tahini

¼ teaspoon cumin

1 teaspoon lemon juice

Salt and freshly ground black pepper, to taste

Olive oil and pine nuts, to serve

Method

1.Place garlic, egg, onion, mint, corn starch, oil, ginger and spices into the chopping bowl. Process on Speed 4 for 20 seconds or until the mixture is a smooth paste.

2.In a large bowl combine spice paste and lamb. Mix until thoroughly combined.

Season to taste with salt and pepper.

3.Roll lamb mixture into 1 tablespoon sized balls.

4.Heat oil in a large frypan over medium-high heat. Cook lamb ball in batches for 3-4 minutes or until golden and cooked. Set aside.

5.For the puree: Place all ingredients into the chopping accessory. Process on Speed 4 for 20 seconds or until the mixture is a smooth paste. Season to taste with salt and pepper.

6.Spread the cannellini dip over a large serving dish. Top with lamb meatballs.

Drizzle over oil and pine nuts. Serve.

Dessert

Hazelnut Brown Butter Cake

225g butter

1-teaspoon vanilla extract

1 ¼ cup hazelnuts, skin removed, toasted

1 ¹⁄³ cups icing sugar

¹⁄³ cup plain flour

6 egg whites

3 tablespoons caster sugar

Method

1.Preheat oven to 180ºC. Grease and line a 22cm cake pan.

2.Melt butter over medium heat. Stir the butter making sure the milk solids do not burn to the base of the pan. Cook for 1-2 minutes or until butter has browned. Add vanilla. Set side.

3.Using the chopper attachment process hazelnuts on Speed 5 for 60 seconds or until a fine powder.

4.In a large bowl combine nuts, icing sugar and plain flour.

5.Using the beaker and whisk attachment process eggwhites and sugar on Speed 5 for 1 minute.

6.Fold egg whites and browned butter into the nut mixture in three batches. Pour into prepared pan and bake for 50 minutes – 1 hour. Cool in pan for 30 minutes. Serve.

Snack

Spinach and Ricotta Dip (Makes: 3 cups)

¹⁄³ cup olive oil

1 onion

2 cloves garlic

1 bunch English spinach

½ cup ricotta cheese

½ cup grated Parmesan cheese

¼ cup sour cream

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

Method

1.Using the chopper attachment, process oil, onion and garlic on Speed 4 for 15 seconds or until a smooth paste. Set aside. Repeat the same process with the English spinach.

2.Heat oil in a large fry pan over medium heat. Add onion mixture and spinach to the pan. Cook for 4-5 minutes or until caramelized.

3.Combine all ingredients in a medium bowl. Using the StickMaster® process on Speed 3 for 15 seconds or until smooth. Season to taste with salt and pepper. Serve.

Drink

Ultimate Dark Chocolate Thick Shake (Serves 3)

1-cup milk

1 scoop vanilla ice cream

2 tablespoons good quality cocoa powder

50g dark chocolate, melted

Method

1.Place all ingredients in the beaker.

2.Using the StickMaster® process thick shake on Speed 7 for 10 seconds or until smooth. Serve.

As you can see, the SM9000 is an appliance that can make your life in the kitchen a whole lot easier. Visit Appliances Online today to view our entire Sunbeam range, and start blending and mixing up a storm today.