A festive way to serve dough balls, this fun, Christmas-tree-shaped bread looks impressive while being deceptively simple to prepare. Stuffed with cheese then topped with a herby butter, it's the perfect centrepiece for your Christmas celebration.

This Challah, Milk Bread, or Zopf, is traditionally served in Switzerland on Sunday mornings for breakfast. A Thermomix® favorite and with good reason. An impressive braided bread, not only beautiful but delicious too. Soft and slightly sweet. Makes exceptional sandwiches or delicious with butter and jam for breakfast.

This recipe makes 8 large doughnuts but you could make 10-12 smaller doughnuts if preferred.

This Challah, Milk Bread, or Zopf, is traditionally served in Switzerland on Sunday mornings for breakfast. A Thermomix® favorite and with good reason. An impressive braided bread, not only beautiful but delicious too. Soft and slightly sweet. Makes exceptional sandwiches or delicious with butter and jam for breakfast.

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

Replace pitted Kalamata olives with pitted olives of choice in this recipe.

Invented in the English town of Eccles in Lancashire, these delightfully sweet, currant-filled pastries are now popular throughout the world. Traditionally, they might be served with a piece of Lancashire cheese, though they’re lovely just with a cup of tea…especially warm out of the oven.

This impressive French bread is named for its striking resemblance to a wheat stalk. While it looks complex, the unique pattern is made with scissors using a simple cutting technique. This is a great sharing bread for a dinner party. Alternatively, leave as a log shape and slice to serve.

To make your own hazelnut chocolate spread, please refer to the recipe in The Basic Cookbook or Everyday Cookbook .

Milk bread, or Zopf, is traditionally served in Switzerland on Sunday mornings for breakfast.

Meringue frosting can be an everyday luxury. When you make it in the Thermomix, it only takes 10 minutes! Finish your cakes or desserts with this meringue frosting to make them extra special.

Making homemade bread will save you money on your weekly food bill. This easy pitta bread recipe is fun to make – just watch the breads puff up in the oven as they bake!

If your icing is too thick add 1 tsp water and mix 3 sec/speed 3.

These Chocolate volcanos, so called because they spill with chocolate 'lava' when broken, are based on a classic French recipe that may (or may not) have been invented by Michel Bras. He tried to patent the recipe in 1981, but it's been copied and developed by countless famous chefs over the years, including Jean-George Vongerichten (who also claims it as his own), Raymond Blanc and Gordon Ramsay. This recipe borrows from the classic, with a little Nigella inspiration too.

Adapt the filling to your taste. Both sweet and savoury versions are possible. Try a herb butter or add raisins for a different sweet option.

Cooling the cake slowly in the oven helps prevent surface cracks. If a crack does form, you can disguise it with one of the following: a dusting of icing sugar, whipped cream, caramel sauce, chocolate sauce or fruit coulis.

Unveil this bread at your next party and wait for the compliments to roll in from your guests. Each point of the ‘star’ is stuffed with homemade pesto, tomato sauce and mozzarella… it’s a real crowd pleaser. And, while it looks impressive, it’s actually really straightforward to make. Maximum results for minimum effort!

Milk bread, or Zopf, is traditionally served in Switzerland on Sunday mornings for breakfast.

Left over batter can be used to make several crepes or as the liquid in making sweet breads.

Unfed sourdough starter is the starter you would otherwise discard before each feeding. It is mature and active but does not pass the "float test". Sourdough starter recipes are a great way to take the starter you'd otherwise discard and use it to create something delicious.

To check your oil is at 170°C, drop a small square of bread into the oil, it should turn golden brown in 20 seconds.

Dough should not be overworked. If dough becomes soft, place in fridge (approx. 15 min.) until it can be handled easily again.