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Hand Blender Recipes, Tips & Tricks


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Hand Blenders are a great, inexpensive tool to have in the kitchen ideal for blending, pureeing, chopping and whipping, as long as it is kept in top working order – which can be achieved by following the tips outlined in this article.

Keeping It Clean:

It's important to get into the habit of cleaning your hand mixer straight away after use, as this will prevent food from getting stuck onto it and making it hard to clean. But, if you do find food has got stuck on the hand blender, there’s a few tips to help you clean it.

Fill a small bowl with hot water and add a drop or two of detergent, before submerging the end of the blender and switching it on until the food comes loose.

Once it's clean, unplug and set it on a dishtowel or drying rack allowing it to dry completely, and then store it away once it has fully dried.

Hand Blender Body

Obviously the mixer itself cannot be submerged in water as this will damage the internal components, making the cleaning of the nooks and crannies on your hand mixer difficult, but there are a few tips we recommend:

Use a clean toothbrush or toothpick to get at the hard to reach spots, then with a clean cloth dipped in white vinegar, wipe down the outside and allow to dry thoroughly.


People tend to neglect the cord but it is important to keep it clean. Using a clean cloth dipped in white vinegar, give the cord a good rub, before allowing it to full dry and then storing it away.


There are many easy and delicious recipes you can make using your hand blender, and below we've chosen our favourites for you to try.



Shakes & Smoothies 

Soups back to top^

Hand blenders are especially great for making really delicious, homemade soups.

Curried Carrot Soup

150g unsalted butter

150g onions chopped

2 garlic cloves crushed

500g carrots, peeled and chopped into small pieces

1 tsp cumin seeds

1/2 tsp Madras curry powder

300ml chicken stock (can substitute vegetable stock)

1 tbsp chopped coriander

1 bouquet garni*

*Bouquet garni is a bundle of herbs added to soups, stocks etc. Traditionally the bouquet garni includes parsley, thyme and bay leaves but you can choose what you want to include

Melt the butter in a saucepan and sweat the onion, garlic and carrots. Add a pinch of salt and cook for 5-6 minutes. Toast cumin seeds in a dry frying pan until they become fragrant. Add the cumin seeds and curry powder to the vegetables and cook for a further 2-3 minutes. Add the stock, the bouquet garni and 500ml of water. Bring to a boil then reduce the heat and let simmer for 30 minutes. Remove the bouquet garni. Use your hand blender to blend the mixture. You can also pass the mixture through a sieve to remove any small bits if you'd like it really smooth. Add salt and pepper to taste. Serve.

Bloody Mary Soup

3 ripe tomatoes

1x 150ml carton fresh tomato juice

1 tbsp Worcestershire sauce

1 tbsp balsamic vinegar

Juice of 1 lime

4 drops of Tabasco

Salt and freshly milled black pepper


2 heaped tbsps Greek yoghurt

Few sprigs of watercress

Celery salt

Place the fresh tomatoes in a bowl and cover with boiling water. Leave for 30 seconds- pour water off and remove tomato skins. Chop the tomatoes and add to medium sized sauce pan- begin to simmer. Add rest of ingredients to the sauce pan. Blend ingredients until smooth. Let simmer for a few minutes and taste test. Add more Tabasco, salt and pepper if needed. Garnish and serve.

Dressings back to top^

Homemade dressings are delicious, easy to prepare and tend to be much healthier than shop bought brands.

Shallot Vinaigrette

1 shallot finely chopped

Pinch of salt

1 tbsp sherry vinegar

1 tsp whole grain mustard

1/4 cup extra virgin olive oil

Pinch of dried thyme

Pepper to taste

Combine shallot and salt then cover with sherry vinegar and let sit for 30 minutes. Add mustard, thyme and olive oil and blend. Add more vinegar and salt & pepper to taste if desired



3 large garlic cloves (each cut in half)

4 eggs

Combine in mixing cup and begin blending. Gradually add 2 1/2 cups olive oil whilst still blending. Add some salt to taste and a dash of lemon. Done!



1/2 clove garlic chopped

Sea salt & ground pepper

3 handfuls of fresh basil roughly chopped

Lightly toasted pine nuts

Handful freshly grated parmesan cheese

Olive oil

Combine all ingredients (minus olive oil) in the mixing cup and begin blending. Add olive oil gradually as you go, gaging how much is required to bind the ingredients together. All done!

Shakes and Smoothies back to top^

Making shakes and smoothies are so easy with a hand blender.

Keep in mind frozen fruit will taste just as good so stock up on any seasonal fruit and veg and freeze until you're ready to tuck in!

Breakfast Shake

1 cup strawberry-banana yoghurt

1 banana

1/2 cup strawberries

1/2 cup skim milk

2 ice cubes

Chuck the ingredients into the mixing cup, blend and serve


Banana Smoothie

1/2 cup silken tofu

1 large banana

1 to 1 & 1/2 cup soy milk

1 tsp vanilla

1/2 tsp orange flower water (optional)

1 tsp honey

5 ice cubes

Blend the tofu and banana first, until smooth. Gradually add milk and rest of ingredients finishing with the ice. Continue to blend until smooth and serve.


Apple Honey Shake

1 & 1/2 cup apple cider or juice

1/2 cup chilled orange juice (with bits is better!)

1/4 cup runny honey

2 tsps grated orange rind

Blend and garnish with a slice of apple and some mint. Serve.


Mango Lassi

1/2 chopped mango (can substitute canned mango if easier)

1 cup plain yoghurt

1/4 to 1/2 cup cold water

1/4 to 1/2 tsp ground cardamom

Blend all the ingredients together. If you use fresh mango and find the mixture somewhat stringy pour through a sieve and serve.



Storing your hand blender not a problem. It's small enough to tuck easily away and out of sight. Just be sure to make sure it's located where it won't gather dust!



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