We all know that kitchen stand mixers are dependable when it comes to bread, pastry and dessert. But this versatile appliance can make quick work of your everyday meals, too. Here are some stand mixer recipes you can recreate at home, featuring some of the best stand mixers from my buying guide and review.
Sage The Bakery Boss: Ricotta Pancake Recipe
Flapjacks, blinis or pikelets? Whatever you call it, the morning meal is extra special with a stack of fluffy pancakes on the table. Sure, you can whip up a batter with a regular mixing bowl. But if you’re making them for brunch or simply have extra hungry diners at home, then a stand mixer should make prep easy. This pancake recipe even has ricotta in it for added decadence! You can check out Sage’s online recipe book for more stand mixer recipes.
Yield: 8 to 10 servings
Notes: Instead of serving the berries on the side, you can add them to your pancake before flipping it over. Of course, you can use any fruit in season or topping that you like! Also, you can use a stand mixer to mix a huge batch, then cook and freeze some for the kids’ lunchbox.
- 3 eggs, separated
- 2 tbsp caster sugar
- 200g fresh ricotta
- 125ml (½ cup) milk
- 110g (¾ cup) self-rising flour, sifted
- 1½ tsp baking powder
- Unsalted butter, for greasing
- Fresh berries and maple syrup, to serve
- Fit the whisk attachment into your mixer. Pour the egg whites into the mixer bowl, then mix until soft peaks (or select the aerate/whip setting). Add the sugar and whip for another minute. Transfer your whipped egg whites to another bowl and set aside.
- Using the same whisk attachment, pour the yolks, ricotta and milk into the mixer bowl this time. Turn the mixer on and whip until combined (or select the creaming/beating setting).
- Continue mixing, but reduce the speed (or select the folding/kneading setting) while adding the flour and baking powder. Put the egg white mixture in and continue folding.
- Heat your griddle or frying pan on low to medium heat. Grease it lightly with butter.
- Pour about a cup of your pancake batter into the pan, and cook until golden brown on both sides. Serve with berries of your choice and maple syrup or more butter.
Kenwood KMix: Crab Croquette Recipe
I love breaded, deep-fried recipes because they are easy to make and versatile. Crab croquettes, for example, can be served as a side dish, mixed into salads or used as a sandwich filling. You can be as creative with their dipping sauces, too, from plain mayo to herby aioli. Try making them with your stand mixer to lessen the arm and hand workout! For other Kenwood stand mixer recipes, you can find them here.
Yield: 4 servings
Notes: Korokke Sando or croquette sandwich is a favourite in Japan. Instead of mayo or tartare sauce, this sandwich has tonkatsu sauce or tangy Japanese mayo in it. It’s perfect for a school lunch or a quick dinner. If you want to try making one at home, you can replace the powder-like breadcrumbs with panko for extra crunch.
- 750g potatoes, peeled
- 25g butter
- 1 bunch spring onions, chopped
- 75g Cheshire cheese, grated
- 150g fresh mixed crabmeat, thawed if frozen
- 60ml fresh chives, snipped
- 5ml (½ tsp) English mustard
- 150g breadcrumbs
- 30ml (2 tbsp) plain flour
- 2 eggs, beaten
- Oil for deep-frying
- 45ml (3 tbsp) olive oil
- 300ml mayonnaise
- 30ml (2 tbsp) capers, chopped
- 30ml (2 tbsp) chopped gherkins
- 15ml (1 tbsp) lemon juice
- 5ml (1 tsp) fresh parsley, chopped
- Fill a pot with enough water to boil the potatoes for about 15 to 20 minutes. Drain them and transfer them to the mixer bowl. Fit your stand mixer with the K-beater or paddle attachment. Select speed 3, and mash for 15 to 20 seconds.
- In a saucepan, melt the butter and cook the onions until soft. Transfer these to your bowl of mashed potatoes, then add the cheese, crabmeat, half the chives, mustard and 25g of breadcrumbs. Select speed 2, and beat for about 20 seconds.
- Make 12 portions of croquette mix and shape each into balls, logs or patties. Prep your breading station, lining up a dish each for flour, beaten eggs and remaining breadcrumbs. Transfer your coated croquettes to a baking sheet, cover them with plastic wrap, then chill for about 30 minutes or more.
- Preheat your pan or deep-fryer with oil. Once ready, fry your croquettes in batches for 12 to 15 minutes, until golden. Place them on a rack to drain the excess oil.
- Meanwhile, put the paddle attachment back to your mixer, then place all the remaining ingredients in the mixer bowl. Mix everything at low speed for about 10 seconds. Serve this homemade tartare sauce with a light salad and your crisp croquettes.
KitchenAid Artisan: Peri-Peri Shredded Chicken Taco Recipe
If you want to impress guests on your next barbie, this soft taco recipe is a sure-fire hit. Aside from the delicious peri-peri sauce, there’s also mango salsa to go with the tender shredded chicken. It’s spicy, sweet and tangy in every bite! Other KitchenAid mixer recipes are also available on their website. Make sure to check and try them out!
Yield: 10 to 12 tacos plus 1½ cups of sauce
Notes: Also called pili-pili, peri-peri sauce is a traditional African condiment that uses bird’s eye chilli peppers. Use it as a dipping sauce or serve it with seafood, too.
- 12g (about 4 pieces) bird’s eye peppers (Thai peppers)
- 34g (⅓ cup) cilantro, packed
- 36 g (about 6 pieces) garlic cloves
- 240g (¾ cup) jarred roasted red peppers
- 1 tsp fresh oregano
- 85g (½ cup) medium onion
- 2g (1 tsp) smoked paprika
- 6g (1 tsp) salt
- 42g (2 tbsp) honey
- 63ml (½ cup) lemon juice
- 125ml (½ cup) olive oil
- 14g (1 tbsp) white vinegar
- 10 pieces tortillas (corn or flour), 13cm diameter
- 6 to 8 boneless and skinless chicken thighs
- 1 large fresh, ripe mango
- 10 to 12 fresh mint leaves, minced
- Savoy cabbage
- Salt and pepper
- Place all the sauce ingredients into a blender and blend for about 10 seconds. Taste and adjust seasoning if needed. Set aside.
- Set your oven to the broil setting. Meanwhile, season the chicken thighs with salt and pepper, then transfer them into a roasting pan. Coat each piece evenly with about two tablespoons of the peri-peri sauce. Next, roast the chicken for about 20 to 25 minutes until cooked through and slightly charred.
- Let the cooked chicken rest for 5 minutes, then transfer it to your mixer bowl. Fit the paddle attachment into the mixer, and shred the chicken at speed 4 for about 8 to 10 seconds. Put the shredded chicken back into the roasting pan.
- Slice the ripe mango into small cubes, then toss the fruit with minced mint in a bowl. Set aside. Next, slice the savoy cabbage thinly and set it aside as well.
- To assemble, fill each toasted tortilla with enough chicken, then garnish with mango salsa and sliced cabbage. Top it with peri-peri sauce, or for spicy food lovers, serve a small bowl of it for dipping!
These stand mixer recipes prove that you can surely do more with this appliance other than bake. Keen to learn more? This article has other creative mixer tasks you can try!