3 recipes that work best for you, if you use a bowl mixer

Homemade chocolate, bread, cake, cakes, buns, donuts – these are just some of the dishes that work best for you, if you use a bowl mixer. Find in this article your favorite recipe and enjoy the advantages offered by this high-performance device.


If you have recently bought a bowl mixer and you are not really sure that you have made a good investment, we recommend you to test it with some recipes that really work better with such a device. Use your favorite recipe from this article and add to the menu a delicious and easy to make dish with such an appliance.


Homemade chocolate with hazelnuts and nougat

For lovers of homemade sweets we propose a delicacy rich in cocoa and hazelnuts, with a texture that will surely remind you of childhood. The recipe consists of two parts that you will approach separately. You have to prepare a hazelnut caramel first, then the nougat chocolate.

For the caramel you need 300g of sugar, 150g of sour cream, two tablespoons of butter, almost two cups of roasted but unsalted hazelnuts, three quarts of a tablespoon of salt and a little oil. Prepare an oven tray covering with baking sheet and grease a little with oil.

3 recipes that work best for you, if you use a bowl mixer

In a large saucepan add the sugar and a quarter cup of water and then put on the eyes over medium heat. Ensure the uniformity of the mixture, turning the pan slightly and use a damp brush or a spoon just to lower the liquid that is deposited on the walls. Keep these movements until the sugar has acquired a copper color (15-20 minutes), then remove from the heat.

Add the cream very slowly, stirring constantly with a silicone spatula. It will start to bubble and swell. If you see that it tends to come out, do not add cream and mix until the composition calms down, then pour again. Continue to mix until you get the appearance of a fine and uniform butter. Put on the eyes again, over medium heat, adding a kitchen thermometer and let it heat up to 120 o C. Then put the hazelnuts and salt, mixing with a spatula to homogenize the composition.

Pour the hazelnut and caramel mixture into the tray prepared at the beginning, use the spatula to obtain a layer with equal thickness on the entire surface and let it rest for at least 1 hour.

Nougat is obtained from 2 egg whites, 350g sugar, 125g peanut butter at room temperature and half a tablespoon of fine salt. Beat the egg whites in a foot mixer, using the tel head at medium speed, until the tips that stand alone form. In a saucepan, pour 125ml of water, sugar and a thermometer, heat over medium heat and stir continuously with a spatula until the sugar dissolves. Remove the spatula and bring the liquid to the boil, turning the pan gently to prevent sticking, until the thermometer shows 120 o C. Then add the liquid over the egg whites, while the mixer is working at medium speed, taking care not to splash.

Increase the speed of the mixer and let it work until the composition has a thick, opaque, white texture (about 8 minutes). Add the peanut butter and salt and mix slowly with a spatula until the ingredients are perfectly incorporated. Pour the mixture over the hazelnut caramel and let it sit for at least 1 hour (ideally, overnight).

Turn the dish on a plate and cut into slices. You can cover with pieces of dark or white chocolate icing, pieces of hazelnuts, walnuts or pistachios.

3 recipes that work best for you, if you use a bowl mixer

Chocolate mousse

A delicate, sweet-bitter dessert, suitable both for the little ones and for the adults accustomed to refined confectionery products. Before you start, keep in mind that this dish needs at least 6 hours to be ready, so prepare it at least 6 hours before serving.

For chocolate mousse you need 400g cold cream, 4 large yolks, 3 tablespoons of sugar, a tablespoon of vanilla essence, 200g of household chocolate, good quality, crushed, a little whipped cream for garnish.

At this stage you need a mixer and bowl to mix the yolks with the sugar and a pinch of salt. After the composition has been sufficiently homogenized and the sugar has melted, you will pour it into a saucepan in which you have previously heated 150g of sour cream over low heat. Mix everything slowly, using a spatula and keeping your eye on medium heat. Use a kitchen thermometer to find out when the 70 o C level is reached. Pour the egg cream into a bowl, using a strainer to stop the yolks from peeling and add the vanilla essence, mixing with a spatula.

Melt the chocolate pieces in a bain-marie, mixing with a spatula and then add a little egg cream, continuing to homogenize the composition, with circular movements until smooth. Put the rest of the sour cream in the mixer and let the appliance run until the sour cream makes tips similar to well-beaten egg whites.

Add the cream over the chocolate mixture, stirring slowly with a silicone spatula, in a circular motion, from bottom to top. Then put the composition in glass cups or other forms and let cool for at least 6 hours. To have a perfect texture, leave at room temperature for 15-20 minutes before serving.

3 recipes that work best for you, if you use a bowl mixer

Loaves of bread with garlic and rosemary

Ideal for sandwiches and quick snacks, these soft and fragrant products are very easy to obtain if you have a bowl mixer at hand. You only need 3 eggs, 1/2 teaspoon baking powder, 3 tablespoons yogurt, 1/2 tablespoon dried and chopped rosemary, 1/2 tablespoon garlic powder and 1/4 teaspoon salt.

Preheat the oven to 150 o C and cover a tray with baking paper. Put the egg yolks together with the yoghurt, rosemary, garlic and salt in the bowl of the mixer and let the device run at medium speed until you get a homogeneous mixture. Change the bowl and mix the egg whites with the baking powder for about 7 minutes, then add a small part of the mixture over the yolk composition, using a spatula to homogenize. Fill with the rest of the egg whites, stirring constantly.

Use a spoon to divide the composition into six portions that you place on the baking tray. Cook for 35 minutes, then turn off the oven and leave the door ajar for the breads to cool slowly for about 45 to 50 minutes. Move them on a plate and leave to cool for at least 20 minutes before serving.


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