To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

For a gluten-free version, use a gluten-free, self-raising flour and gluten-free baking powder.

Store undecorated cakes in an airtight container in the pantry for up to 2 days.

Recipe inspired by Chef Vanessa Musi Thermomix® Independent Consultant Texas.

These muffins are full of flavour from the addition of juicy berries and the topping provides a nice sweet, crunchy finish.

We recommend using good-quality chocolate for the best results in this recipe.

Recipe developed by Jenny Tschiesche BSc(Hons) Dip(ION) FdSc BANT. For more information see www.jennytschiesche.com.

You can store biscuits in a sealable container for 3 days in the pantry.

To test if the fondants are cooked, press lightly with your thumb; fondants should have a moist yet firm crust. The molten chocolate inside will spill out when cut open.

Recipe inspired by Anna Finazzi Thermomix® Independent Consultant North Carolina.

Works well as an alternative brunch or lunch option served with fried or poached eggs.

If your children are always asking for snacks but you’d rather they didn’t reach for sweets and chocolate, give these muffins a go. Thanks to the inclusion of naturally sweet bananas there’s minimal sugar in the batter, while the addition of chocolate chips means they still taste like a proper treat.

Scones are traditional throughout Britain and Ireland. They are quick to make anytime, and plain or fruited scones are popular for afternoon tea. These cheese scones are delicious with soups - make the scones and put them in the oven, and while they bake you can make a soup in your Thermomix®.

Named after the Australian and New Zealand Army Corps (ANZAC) that was established during World War 1, these biscuits transported well, making them a great treat to send to the soldiers away fighting. Laden with oats, with a hint of coconut and sweetened with golden syrup, these tasty biscuits remain popular today.

Scones are best eaten warm or on the day of baking. Search Cookidoo® for jam and curd recipe inspriation.

If you want a high protein cracker with antioxidants and ‘good’ fats for all-round positive health benefits to an athlete, these crackers are ideal. They’re very simple to make and taste great.

To make your own ghee, refer to the recipe on Cookidoo®.

Try adding 2-3 oz macadamia nuts or hazelnuts with the white chocolate for a nuttier cookie.

With two versions of peanuts, both from homemade peanut butter and then whole peanuts for decoration, these cookies pack a nutty crunch. A great mid-morning or afternoon snack, perfect for any nut lover.

The Anzac biscuit is a sweet biscuit which is popular in Australia and New Zealand. The original biscuit was not sweet at all; rather it was a savory hardtack biscuit (also known as an Anzac tile or wafer) that was used in Australian and New Zealand Army Corps (ANZAC) soldiers’ rations as a substitute for bread in World War I.