Quick and easy cooking with our guide to using your hand blender

Hand blender recipes

Coriander & Lime Mayonnaise

Coriander & Lime Mayonnaise

Ingredients

  • 1 whole egg and 1 egg yolk
  • 1 tsp Dijon mustard
  • 1 tbsp lime juice
  • 300 ml sunflower oil
  • 2 tbsp finely chopped coriander
  • Zest of 2 limes
  • Salt & pepper
  • clock10 minutes
  • spoonsMedium
  1. Add the eggs, mustard and lime juice to the beaker and use the whisk attachment to gently whisk together on speed 1 (depending on the model).
  2. With the blender still running, slowly drizzle the oil into the beaker and continue to whisk until the mixture becomes thick and smooth.
  3. Once you have the correct consistency, finely chop the fresh coriander (this can be done using the chopper attachment if available).
  4. Add the coriander, lime zest, salt and pepper and whisk until the ingredients are incorporated.
  5. Remove the rubber mat from the beaker and use as a lid for storage.
  6. Note: Fresh mayonnaise can be stored in the refrigerator for up to 7 days.

Guacamole

Guacamole

Ingredients:

  • 1/2 small onion
  • 4 tomatoes, skinned and seeded
  • 1 fresh green chilli, seeded
  • 1/2 small green pepper, seeded
  • 1 tbsp chopped coriander
  • 2 large ripe avocadoes
  • Salt and pepper
  • 2 teaspoons lemon juice
  • 1 tbsp olive oil
  • Tortilla chips or crudités to serve
  • clock10 minutes
  • spoonsEasy
  1. Place the onion and tomatoes into the chopper with the green chilli, green pepper and coriander and process on speed 1-2 until coarsely chopped.
  2. Add the avocado and use the turbo button to mix together.
  3. Season with salt and pepper, and stir in the lemon juice.
  4. Transfer to a serving bowl and lightly drizzle with olive oil. Serve immediately with tortilla chips or crudités.

Simple Fruit Smoothie

Simple fruit smoothie

Ingredients

  • 5 strawberries, topped
  • 1 kiwi, peeled
  • 250 ml orange juice
  • 1/2 banana
  • 2 small ice cubes
  • clocheServes 1 - 2
  • clock5 minutes
  • spoonsEasy
  1. Add all of the ingredients to the Triblade beaker.
  2. Attach the standard Triblade wand and blend the ingredients together using Turbo for approx 10 to 15 seconds to create a smooth and tasty fruit smoothie.
  3. Can be stored in the beaker using the rubber lid and refrigerated for up to 24 hours. If stored, shake or stir before consuming.

Strawberry & Banana Milkshake

Strawberry & Banana Milkshake

Ingredients

  • 1 banana
  • Handful of strawberries
  • 300 ml milk
  • clocheServes 1
  • clock5 minutes
  • spoonsEasy
  1. Wash and hull the strawberries and slice the banana.
  2. Add to the beaker with the milk. Using the standard Triblade wand, blend until smooth.
  3. Decorate with a sliced strawberry on the side of the glass.

Toad in the Hole

Toad in the Hole

Ingredients

  • 6 sausages, such as Cumberland or Lancashire
  • Olive oil
  • 3 tbsp grain mustard
  • 25 g (1 oz) beef dripping or vegetable oil
  • 225 g (8oz) plain flour
  • 8 medium eggs
  • Salt and pepper, to taste
  • 600 ml (1 pint) milk
  • 1 tbsp chopped fresh thyme leaves
  • clocheServes 6
  • clock30 minutes
  • spoonsMedium
  1. First, make the Yorkshire pudding batter – place the flour and all the eggs into a bowl with some salt and pepper and use the Hand Mixer to whisk until smooth. Stir in all the milk and the chopped thyme.
  2. Cover and place in the fridge for at least 2 hours, or preferably overnight.
  3. Pre-heat the oven to 220°C / 425°F / gas mark 7, and place a large Yorkshire pudding tin in the oven to warm.
  4. Sauté the sausages in a hot pan with a little oil to colour them. Remove them from the pan and coat in the mustard. Remove the hot tray from the oven, add the dripping or oil and heat again.
  5. Add the sausages on the centre of the tray and while the tray is hot, pour in the batter.
  6. Bake for 25-30 minutes, until risen and golden brown.

Tomato Sauce

Tomato Sauce

Ingredients

  • 500 g peeled tomatoes
  • 1 clove garlic
  • Pinch of sugar
  • Salt and freshly ground pepper
  • 50 ml (4 tbsp) olive oil
  • clocheServes 4
  • clock55 minutes
  • spoonsEasy
  1. Immerse the tomatoes in a bowl of boiling water for 15 seconds; remove using a slotted spoon, cool slightly then peel away the skins and cut into quarters.
  2. Heat the oil in a pan. Add the tomatoes, garlic, sugar and seasoning and bring to the boil. Cover and reduce to a simmer for 45 minutes.
  3. Remove the pan from the heat and use the Triblade Soup XL wand to blend on speed 5 for approximately 1½ minutes until smooth.
  4. Serve with pasta.

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