New Models Have Arrived!!


The new models have finally arrived. What’s different?? When looking at them not much has changed at first glance but when looking closer we have a redesigned easy grip tension knob on the arm, Chrome dials on the front PLUS you now have a 7 yr warranty on this 6230 model.

Plus we are excited about our new colors..Sparkling Gold and Jubilee Silver mixers shown above. To celebrate their arrival we are offering a half price Vegetable Slicer and/or Grain Flaker to the first 10 customers who purchase these colors and forward a copy of their invoice to us at  For more information  contact us by email to

Also still available are the 6220 at reduced prices. Contact us or your nearest retailer for more information and pricing.

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Burgers from Scratch

20170611_201356_resized       Nothing beats a juicy burger on a hot summer day.  And that burger is even better when started from scratch.   Several years ago I attended a demonstration at a Trade Show and learned few tricks about making the Perfect burger. and these were pretty close.  So good I actually forgot to take pictures till almost ready to bite into the last one which was a bit over grilled on the outside but was still juicy when I bit into it.

Ankarsrum Mixer with the Meat Mincer attachment and the standard disk size 4.0 mm
Quantity: 5 burgers

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  • 1 lb chuck roast cut into pieces ( or other beef not to lean)
  • 1/2 tsp minced garlic
  • 1/2 tsp chilli powder
  • 1/2 tsp pepper
  • 1/2 medium onion
  • 1 egg
  • 1/3 cup rolled oats
  • salt (do not add to mixture)

Place the meat and all ingredients except salt in a bowl and set in freezer for about an hr.   Also place your meat mincer in the fridge during this time to chill.   The colder the meat and attachments the less disruption to the meat which = tenderness.  Once ready to grind, dump the ingredients into the tray and with mixer speed at about 4 o’clock plunge the meat mixture through. To avoid wasting the last bit of meat still in the mincer push thru a carrot at the end and once orange comes through you know you have cleared out all the beef and the carrot bits are fine in the burgers. Gently shape into 5 balls and flatten slightly making a dimple in the middle (see picture) this allows for an even burger all across and no bump in the middle. Once ready to grill season with salt according to taste. By salting the tops instead of adding to the mixture you preserve the tissue which otherwise starts to break down from the salt resulting in a tougher burger.  Delicious on a grilled bun with your favourite toppings.  Another thing I learned at the demonstration is to keep your ingredients simple and decide if you want to taste the meat or have meatloaf on a bun.  Play with your ingredients till you find what you like but I guarantee that the best burger comes from fresh minced meat, is handled as little as possible and is salted just before grilling.  Enjoy… We sure did!!

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2017.05 Bread of the World Picture20170530_175706_resizedWe have been talking about #thebreadoftheworld for 2 wks..have you tried it?? If not I am making it easier by sharing a simplified version of the recipe here.   For the original recipe go to   Though using the same ingredients, I am simplifying it with prepared grains and imperial measure, plus shortening the rest time.  Not quite as flavorful but still delicious.

Accessories: Ankarsrum mixer with Roller/scraper combo
Quantity: I large bread
Preheat oven to 450 degrees


  • 1 2/3 cups whole wheat flour
  • 1 cup spelt flour
  • 1/2 cup corm meal
  • 1/2 cup rye flour
  • 1/4 cup flax seeds
  • 2 tbsp sugar
  • 2 tbsp butter
  • 1/4 cup olive oil
  • 3 tsp sea salt
  • 1/2 tsp instant yeast
  • 1 1/2 cup warm wate
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Add the oil, butter, sugar and salt to your bowl. Blend till butter melts. Add about 1 1/2 cup of the flour blend.   Then add the yeast, blend this together for about 30 seconds and slowly add the remaining flour at a slow speed. Blend well for about 3 minutes.  Allow to rest for 30 minutes.   After the 30 minutes flip onto a sheet of parchment paper and spread to a large circle about an inch think.   Allow to rest for about 45 minutes.  While this is resting preheat your oven to 475 degrees and place a baking stone in the oven to get hot.  I also placed a small pan beside the stone to add a 1/2 cup of water to provide steam  (as per original recipe).  After the dough is done resting either place your parchment lined pan in the oven or slide your dough onto the hot stone.  Pour the water into your pan and close oven real quick so steam does not have time to escape.
Allow to bake for 15 minutes.  Turn bread over carefully, using a pizza slide makes this easy.   Now bake on the other side another 15 minutes.  Allow to cool and share.  Our favourite it to break off small pieces and dip into olive oil/balsamic vinegar blend.   If you enjoyed this bread..take the time to try the original recipes and get the wonderful enrichment of baking the truly original #breadoftheworld.

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Bread of the World Press #2.png RESIZEDBread of the World Press #3.png RESIZED


Do you know what it would look like if you gathered recipes from around the world for bread.  Collaborated with a wonderful Swedish Chef to turn those many many many recipes into one loaf of bread.  THIS is what it would look like, or maybe yours would look a little different.  Mine does.  Please go to and get more information as well as the recipe.   Also check our Facebook page for a short video at  Check back here later in the week for Canada’s first loaf of the #thebreadoftheworld.

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FREE Citrus Press in Gardening Shades during May

citrus press

Yes you read that correct.  For the month of May if you purchase an Ankarsrum Assistent in one of our gardening colors of Matte Black, Pearl Green (shown), Pearl Pink or Creme you will receive a complimentary Citrus Press (49.00 value).
I love this attachment.   Whether you are looking for a glass of fresh juice or for baking such as the wonderful dessert just below this, the Citrus Press will be a great addition. Those lemons and oranges that have been around almost too long…..juice and freeze for another day or some lemonade as it warms up for summer.
There has never been a better time to purchase an Ankarsrum than now.  100.00 off, a free Citrus Press (for May) PLUS a half price accessory till June 15th while stock lasts. Email us at for more information.

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Mini Lemon Cheese Cake

20170428_195419_resized(1)No better time to purchase an Ankarsrum than now if this dessert looks delicious to you.  I love anything lemon and this is no exception. Light refreshing and easy to make.

Accessories:  clear bowl with balloon whips and citrus press attachment.
Quantity:  6 single serve desserts


  • 1 cup finely crushed graham wafers
  • 3 tbsp sugar
  • 1/4 butter
  • 1/4 cup fresh squeezed lemon
  • 1 small package gelatin powder
  • 1 1/2 cup whipping cream (I needed 3 cups:-)
  • 1 cup icing sugar
  • 8 oz pkg cream cheese (softened)
  • 1 jar lemon curd (10 – 12 oz)

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Mix together the first 3 ingredients and pat into 6 small dessert bowls.  Put lemon juice in small bowl and sprinkle gelatin over and allow to sit for 5 minutes. While that is setting whip the cream in the clear bowl, watch close or you will have butter (yes, I did it again but thankfully had more).  After 5 minutes is up stir the gelatin lemon mixture..if it  has got to set to stir just heat it for a few moments in microwave. Slowly add the gelatin to the whipping cream and mix till blended.
Remove from mixer bowl to another bowl and set aside. In the clear bowl whip together with the SINGLE blend  together at low speed the softened cream cheese and the icing sugar.  Add the lemon curd till well blended then slowly add the whipped cream except reserve 1/2 cup or so to garnish. Spoon the lemon mousse into the dessert dishes and allow to set for at least 45 minutes. Garnish and enjoy. We enjoyed these 4 yesterday and the other 2 I tried freezing to see how they would be and after thawing slowly they were nice as well. Garnish after freezing.
**** Adapted this recipe from a similar one in Canadian Living Magazine.

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Spelt Flatbread/Wrap

20170422_121716_resized(1)Wasn’t planning on posting this when made them so no pictures along the way but was so good thought I would share anyway!!

I ground some spelt with the Mockmill..anyone with a KA mixer that wants a grain mill this is a great little attachment you will not be disappointed in.

Use Ankarsrum mixer with stainless bowl and roller/scraper combo.

I made about 10 of each wraps and flatbread.  Yes used same recipe just rolled thinner for wraps  wraps.


  • 3 3/4 cups fresh ground spelt
  • 2 tbsp olive oil
  • 2 tsp sea salt
  • 3 tsp. baking powder
  • 1 1/2 cup hot water

Place the hot water in bowl, add oil, salt and baking powder. Slowly add the flour.  May need to adjust flour a bit want a slightly sticky dough. Mix well at about 4 o’clock for about 6 minute. Cover and let rest about 30 minutes in a warm location.  Divide dough into equal portions and roll to thickness you like. I fry mine on an electric griddle for a few minutes per side till bubbles brown for wraps and a bit longer for flatbread.  Enjoy with your favorite toppings or filling. Here I enjoyed it with some greens, olives, tomatoes, parmesan and a bit of dressing plus a few slices of fresh mango on the side.  I also froze most of them for another day.

One thing to mention ..many with mild gluten/wheat intolerance can handle spelt in moderation. Check with your doctor before trying if sensitive to wheat.

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Bunny Bread

bunny bread


Always something fun for the kids at Easter.   Unfortunately I was having to much fun herewith my little helper and forgot to take pictures during the making of it.  Any idea I had of not including to many sweets in our Easter plans went out the window as soon as I seen this recipe. But hey, outside of Religious beliefs what is Easter without sweets.  So this year we are starting celebrations a week early with some Bunny Bread.  I used a little over half of the dough for these bunnies  and made the rest into a round loaf.

Accessories: Stainless bowl with roller and scraper
Quantity:  7 bunnies and a 9 inch round loaf
Preheat oven to 375 degrees

This recipe calls for starting with a Roux which consists of
        3/4 cup milk
        1/3 cup white flour
In a heat proof bowl or small saucepan whisk this together till no lumps and then heat in microwave or on stove till thickened, allow to cool.

  • 3 tbsp instant yeast
  • 1 1/2 cup whipping cream
  • 3/4 cup brown sugar
  • 3 eggs
  • 1/3 cup Sweetened Condensed Milk
  • 2 tbsp salt
  • 1 tbsp baking powder
  • 1 1/2 cup chocolate chips
  • 3/4 cup coconut oil
  • approx 6 cups flour (I used 1/2 white, 1/2 fresh ground)

Heat the whipping cream to quite warm (but not to hot to kill yeast). Pour the cream into your mixing bowl, add the coconut oil to melt. Once melted add brown sugar, 3 eggs and then yeast.  Mix together well and allow to sit for about 10 minutes to activate the yeast (starts to bubble and raise a bit).  Once the Roux is cooled a bit add the condensed milk, salt, baking powder and chocolate chips to it.  Mix together till the chips melt.  Ad this to your batter in mixer.  Blend this together till smooth.  Slowly add the flour to the mixer with the speed dial set to about 2 oclock to just gently blend in.   Depending on the flour you use, you may not need the full 6 cups.  You want a nice soft dough that holds its shape but is still a bit tacky.   Knead this at about 5 oclock on dial and set timer for 8 minutes. After done kneading cover and allow to rise till about double.  Remove from bowl and shape into 7 bunnies whatever size you desire.  With little bits of dough shape ears and attach by wetting with a bit of egg white to get them to stick.  Place on pan about inch or inch and half apart so once risen they just touch. Once bunnies are raised  we added some sunflower seeds for eyes and pink decorator candies for nose. Bake in preheated oven about 25 minutes.   To serve we will likely add a small dish of butter in the center for Easter but my little helper much preferred the “bunny food” we used here.  Though this bread is quite rich it really tasted delicious with just a dab of butter. Wishing everyone a wonderful Easter.

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We Have You Covered



Occasionally a customer calls or emails and apologizes for contacting us instead of the USA Distributor or visa vera.    Not to worry, we are great friends.  Not only do we work together to help you but we communicate regularly, work trade shows as a team and do our best to support each other in the Ankarsrum business…. besides we are each others closest co-worker  though 1000′s of kms apart:-)

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Swedish Flatbread


This Flatbread was really good served with Homemade Soup in the last Post and today I took a couple pieces out of the freezer and enjoyed them with a Salad for a light lunch. One change I would make is next time I will roll them a bit thinner almost like a Cracker.

Accessories: Mixer with Stainless Bowl & Roller Attachment
Quantity: Extra Large Cookie Sheet
Preheat oven to 375 degrees


  • 1 cup white flour (approx)
  • 2 cups whole wheat flour
  • 2 cups rye flour
  • 1 1/2 tbsp. honey
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup warm water
  • 1 cup sour milk
  • 1 tbsp. Fennel seeds crushed

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Mix together the water, milk, honey, butter, oil and salt.   Once this is well mixed add 1 cup flour and then the  baking soda and powder.  Add the whole wheat and rye flour mix together for about 5 minutes at about 3 o’clock on the speed dial.   If still quite gooey after this add slightly more white flour.   Will be slightly sticky but should be easy to spread.

Spread into your pan, again the thinner you spread it the crunchier. Depending on if you want a flatbread or cracker adjust thickness accordingly. Prick with a fork all over (as in 3rd pic) to ensure stays flat.  Bake for about 12 – 17 minutes depending on thickness till edges start to brown.  Remove from oven and cool a few minutes then cut into pieces.  Pizza cutter works great for this.  Allow to cool in pan another 10 minutes before serving.   We enjoyed some of these with soup and I froze the rest to enjoy later.  Great thawed and served today with a salad for lunch.

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