Miracle Whisk Recipes
Hints and Tips
• For best results use skimmed milk – hot or cold
• When frothing milk use a small amount in a glass jug 3-5 oz is more than enough for a coffee. Remember you are only making the froth
• A good rule of thumb is a third to half a mug of milk for 2 coffees
• To make the milk froth creamier use a small amount of sugar
• Whenever you need a whisk use the Miracle whisk because it aerates as it whisks
• Omelettes, scrambled eggs pancakes and frittatas all become lighter and fluffier
Ingredients: 3 large, organic egg whites, 175g white caster sugar, 1/2 tsp vanilla extract
1. Preheat the oven to 140°C/fan120°C/gas 1.
2. In a large, grease-free mixing bowl use your Miracle Whisk to whisk the egg whites to soft peaks. (Approx 2 minutes for 3 egg whites) If you add 1 teaspoon of tepid water you will find the egg whites whisk up quicker! While whisking slowly with your Miracle Whisk, add the sugar - 1 tablespoon at a time - until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined.
3. Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner. Using a metal spoon, place 6 craggy dollops of meringue on the baking paper, well spaced apart.
4. Bake for 1 1/4 hours for mallowy centres, or 1 1/2 hours if you prefer crisper meringues. Peel off the baking paper, and then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.
For a Perfect Caffe Latte/ Cappuccino
Pour the water into the base of the stove-top espresso maker. Then pack the freshly ground coffee into the filter using the back of a spoon. The amount you use really depends on the strength of the coffee beans. Screw on the top and place on the hob over a medium heat.
While the espresso is brewing, in a jug heat the milk to just below boiling point, about 45 seconds in the microwave. Once the milk is hot, use your Miracle Whisk to froth the milk.
Pour the milk froth into warm cups, and then pour your coffee through the froth. As your coffee goes through the froth it will pick up milk to give you white coffee with a lovely frothy top. Sprinkle with the chocolate.
For a perfect Cappuccino add a small amount of milk to black coffee and just spoon the froth on top of your coffee.
The basic recipe for a fruit milkshake is to use two parts of chilled milk (the colder the better) to one part of cold fresh juice
Use your Miracle Whisk to whisk the ice cold milk to a thick froth, the consistency of cream.
Add the milkshake powder or syrup and vigorously whisk.
Pour into a long glass and enjoy! (For grown up milkshakes why not try a splash of Irish Cream Liqueur instead of milkshake powder or syrup Mmm!)
This is delicious espresso with a top of creamy egg yolk and Cognac. Make an espresso. Then take one fresh egg yolk and put it in a glass jug with a small spoon of sugar and cover it with Cognac.
Whisk this mixture with toa creamy foam in less than a minute.
Now spoon this cream on your espresso coffee and just enjoy it!
A well-known 'winter warmer' drinks from Italy. It is usually made with espresso coffee (or sometimes cappuccino) by adding a drop of Grappa, Baileys, brandy or even rum. The secret of a good CaffèCoretti is the "cream" that's added to the espresso. Here are some ideas for great 'creams' to add to your coffee - made easy with the help ofMiracle Whisk.
Take your jug and fill it ½ with hot milk and ½ with liquor, sweeten with one spoon of sugar . Whisk with your Miracle Whisk. Soon the milk mixture will expand by a factor of four to five times its original size and you will have a delicious "cream".
I recommend dbl shot of milk to dbl shot of liquor. Here are some of the liquors I have used; Whiskey, Grand Marnier, Cointreau, Sambucco, Anise liquor, William Pear liquor, Amaraetto, Baileys, Averna, Grappa, brandy,kahlua or rum.
Instant Creamy Coffee
Pushed for time? You can use instant coffee to make an instant creamy coffee. Put a small spoon of instant coffee directly into the hot milk and use the Miracle Whisk and you will get a beautiful creamy coffee.
Afrappée is a light and refreshing drink, which you can make easily with the Miracle Whisk - just by using cold still mineral water with fruit juices. Using a jug pour a small amount of water and juice, not too much as it volumizes maybe add a drop of fine grain sugar to enhance the fruit taste. Try a few of my fruit combinations for a tasty and 'no fat' frappée:
½ strawberry juice (or purée) with ½ cold mineral water
¼ puréed banana, ¼ pineapple juice with ½ cold mineral water
¼ puréed strawberries, ¼ water melon juice, ¼ cherry juice with ¼ cold mineral water
2/5 cherry juice , 1/5 apple juice with 2/5 cold mineral water
1/5 pear juice, 2/5 grapefruit juice with 2/5 cold mineral water
½ mango juice (or purée) with ½ cold mineral water dash of lime and a shot of tequila
Experiment and discover new tastes by using your favourite juices in different combinations, for a vitamin packed, health drink.
Café Frappèe - in seconds
Tired of paying $4.50 for store brought frappe? With instant coffee, you can make a cold coffee frappe in seconds. Put 1 - 4 teaspoon of instant coffee in your jug, add cold water and sugar to taste, watch as the Miracle whisk thickens to the consistency of cream. Get a glass with ice, spoon cream in glass and pour milk or water through.
adults add a cream liqueur or a shot of spirits over the ice
Use natural chocolate or cocoa - avoid using instant chocolate powders with emulsifiers, which do not froth well.
Milk – My daughters bedtime favorite
This healthy drink is perfect in the summer with cold milk or on cold winter nights before bed with hot milk.
Put a small spoon of liquid honey in a jug add hot/cold milk .Use the Miracle whisk to froth and cream the milk. Take two amaretto cookies(ginger or chocolate biscuits work just as well) and finely crush them. Sprinkle these on top of the frothed milk.
Kids love this drink as a caffeine free way of having a "grown-up" cappuccino. Prepare a regular half cup of hot chocolate. In a jug use prepare a small amount of milk add a small amount of sugar if required .Use your Miracle whisk on the milk until a really, thick foam develops.
pour the milk into a mug and then pour the hot chocolate through the middle of the thick foam until the foam rises to about a cm above the rim of the glass. Sprinkle with chocolate powder and savour the few minutes of peace as the children enjoy this "adult" treat.
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
In a large bowl, whisk cream until stiff peaks are just about to form. Mix in vanilla and sugar with your whisk until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
1/2 cup raw apple cider vinegar
1-2 tablespoons dijon mustard
3 garlic cloves, minced
generous pinch of sea salt and black pepper
2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice)
1 1/2 cups extra virgin olive oil
Combine all ingredients except olive oil. Mix well with whisk .
Add olive oil, and whisk well until combined.
Buttermilk Ranch Dressing
1 1/4 cups sour cream
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon onion powder
1 large garlic clove, minced
4 tablespoons fresh chopped parsley
1 teaspoon sea salt or to taste
1/4 teaspoon black pepper
1/4 teaspoon dried dill weed (or 1 teaspoon fresh)
Combine all ingredients and combine well with whisk.
Refrigerate for at least an hour before serving. Taste and additional salt as necessary.
6-8 Green Pasilla
8-Eggs with egg yoke separated from the egg white.
1/4 tsp of salt and 1/4 tsp pepper
1/2 cup of Flour
Save 4 of the egg yokes mixed for dipping in flour
Roast Chiles w/ stem. Once roasted soak immediately in cold water to soften sink and then peel off skins
(For milder chili rellenos remove the seeds)
Stuff each chili with Monterrey Jack Cheese and set aside.
Next beat all the egg whites with whisk until stiff then add the 4 left over yokes, salt and pepper. Dip each chili into the egg yolk, roll in flour and dip into the egg white mixture. Place the Chile Relleno into the cooking oil, cook until golden brown on both sides. About one minute on each side. CAREFUL to not overcook them. Place on a splatter screen or wax paper to remove excessive grease. Serve covered with a sauté of fresh garlic, fresh tomato, chopped onions and tomato sauce mixture if desired.
Prefer Ibarra Mexican Chocolate
For 2-4 cups of chocolate
5 cups of milk (your choice on type)
for rich chocolate use a full bar of chocolate; otherwise use half a chocolate bar. Slowly Bring the milk to a boil, break up the chocolate and stir it in slowly, continuing stirring until all the chocolate has melted. Turn off the burner and use the Miracle Whisk to create a foam in the chocolate. Top with cinnamon and whip cream or top with marshmallows.