I find my stand mixer an invaluable piece of equipment. I used the internet to find my perfect machine and found a great stand up mixer review website.

I look after my stand mixer like a child, I clean it, talk to it, wash and wipe it down after every use to ensure it is kept in tip top condition.

My stand mixer is used all of the time in my home and I am always coming up with new recipes to use my stand mixer for.  I have detailed some of my favourite recipes here for you to try.

Posh Potato Gratin 


  • 2 x tablespoons of olive oil
  • 2/3 of a cup of thinly sliced shallots
  • 4 x large garlic cloves, minced
  • 1 x cup canned chicken broth
  • 1 x cup dry white wine
  • 2 teaspoons herbes de provence with lavender
  • 1 and a 1/4 cups of heavy cream
  • 1 x teaspoon of salt
  • 1/2 teaspoon of pepper
  • 2 pounds of russet potatoes, peeled
  • 6 ounces of gruyere cheese


Preheat oven to 350 degrees F. Butter 13×9-inch baking dish. Heat the oil in a heavy, large saucepan, over a medium heat. Add the shallots and sauté until tender, about 10 minutes. Add garlic and sauté for 1 minute. Add the broth, wine and herbs; bring to a simmer. Add cream, salt and pepper; remove from the heat.

Grate the potatoes through the stand mixer or food processor with the shredder attachment, according to manufacturer’s instructions (there should be about 7 cups). Add the potatoes directly to cream mixture to avoid discoloration. Heat until the mixture simmers, about 12 minutes. Meanwhile, grate the cheese through the stand mixer shredder attachment.

Spoon half of the potato mixture into a prepared dish. Sprinkle with half of the cheese. Spoon the remaining potato mixture on top of the cheese, spreading evenly. Sprinkle the remaining cheese over the top.

Bake until the top browns, liquid bubbles and the potatoes are tender, about 1 hour and 15 minutes. Cool for 15 minutes and then serve.

Amaretto Fudge Cheesecake


  • 1 x 11-ounce box of chocolate wafer cookies
  • 1/2 cup (1 stick) unsalted butter, melted

For Filling: 

  • 10 x ounces of semi-sweet chocolate, chopped
  • 20 x ounces cream cheese
  • 2/3 of a cup of sugar
  • 1 x pint of sour cream
  • 1/4 cup of amaretto
  • 2 x drops of almond extract
  • 5 x large eggs
  • 1/3 cup all-purpose flour 

For the Crust

Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in food processor. Mix in butter. Press mixture over bottom and 3/4 of the way up sides of prepared pan.

The Filling

Stir chocolate in to a ban marie, over the simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.


Using electric stand mixer and paddle attachment, beat cream cheese and sugar in large bowl on medium speed until fluffy, scraping down sides of bowl occasionally. Add next 3 ingredients, beating until blended after each addition. Beat in melted chocolate. Beat in eggs 1 at a time. Mix in flour until just blended. Transfer filling to prepared crust.

Bake cheesecake until edges are firm and center is softly set, about 1 hour and 15 minutes. Transfer pan to rack and cool. Cover and refrigerate until cheesecake is cold, at least 4 hours or overnight.

Classic White Crusty Bread


4 x cups (500g) of strong, high protein bread flour
3 x tsp of caster sugar
7g of dried yeast (about 2 tsp)
1 x tsp of salt
250 – 300ml (1-1¼ cups) of luke warm water
60ml (¼ cup) of olive oil
*extra flour, for dusting


Place the flour, sugar, yeast and salt into the mixing bowl on the stand mixer. Attach the flat beater. Mix on speed 2 until well combined.

With the mixer going, slowly add 250ml of the water and all of the oil (add liquid down the side of the bowl). If the dough looks a little dry, add the small amounts of the remaining water until the dough comes together.

Change to the dough hook. Knead for 5 – 6 minutes (staying on speed 1 or 2), until the dough is soft and elastic.

Place the dough into an oiled bowl*, cover with plastic wrap or a damp tea towel and leave the dough to rise. This takes about 1 hour in a draft free, warm place.

Lightly grease a medium sized loaf tin (approx. 11cm x 21cm x 7cm).

Knead the dough down and return to the mixer, knead a further 3 minutes. Remove the dough and place it evenly into the pan, or for a cobb shape, place in a ball shape onto a lightly floured flat baking tray. Cover with a damp tea towel and place in a warm place for 45 minutes or until risen to the top of the pan.

Preheat the oven to 200C (180C fan forced).

Slash the top of the bread with a sharp knife and dust with extra flour. Bake 20 – 30 minutes or until golden brown and hollow sounding when lightly tapped. Turn the bread out onto a cooling rack and allow to cool fully.