Vanilla seeds can easily be removed from the vanilla pod; hold the pod at one end, slit with a sharp knife lengthwise, then scrape out the seeds with the tip of the knife.

One 12 oz can of evaporated milk is enough for this recipe.

To ensure recipe results are truly gluten free, always check your ingredient labels to ensure traces of wheat or gluten have not been used in the production process.

While the first set of tuiles is baking, tear off another piece of baking paper and have the next batch ready to go. Slide the new batch on when the current batch is done.

Use a thermometer to check your oil is at 190°C or, alternatively, drop a small square of bread into the oil; it should turn golden brown in approx. 2-3 seconds.

Whenever you have leftover nuts and dried fruit in your pantry, mix them together and freeze to avoid them going stale. Defrost and use in recipes calling for mixed nuts. Search on Cookidoo® for recipe ideas.

Although it’s hard to imagine a world without ice cream cones, they haven’t always been around. The first ice cream cone was produced in 1896 by an Italian immigrant in New York, and the idea of eating frozen desserts out of a cone-shaped waffle soon caught on. In 1959, an ice cream manufacturer based in Naples came up with a way to sell frozen, ready-made ice cream cones by pouring a mixture of oil, sugar and chocolate into the inside of the waffle cone to protect it and prevent it turning soggy. Our take on the mass-produced Cornetto is a real crowd-pleaser - your friends and family won’t believe you’ve made them yourself!

If you don't have a piping bag, cut the corner off a sturdy freezer bag and use as directed to pipe choux pastries on baking tray.

For TM31 users: when blending gradually increase from speed 1 to speed 9.

Use a wet finger to smooth down any bumps on the top of choux pastries before baking.

Place serving plate in freezer for 30 minutes before serving.

There is nothing more quintessentially British than a good old-fashioned sticky toffee pudding. With your Thermomix®, it’s easy to make and steam the puddings and it only takes a few minutes to make a gorgeous sticky toffee sauce.

This British classic hails from the picturesque village of Bakewell in Derbyshire. The delicious, distinctive combination of almond and jam makes this a wonderful afternoon tea snack. Can also be warmed and served with custard or cream for pudding.

For a firmer consistency, place the ice cream back in the freezer for 15 minutes before serving.

Decorate your cake with thin slices of fresh mango or lime.

Use the base of a drinking glass to press crumble base firmly into place.

There is nothing more quintessentially British than a good old-fashioned sticky toffee pudding. With your Thermomix®, it's easy to make and steam the puddings and it only takes a few minutes to make a gorgeous sticky toffee sauce. If you can find dark brown sugar, soft brown sugar and golden syrup, they will give you the most authentic flavours. However any type of brown sugar can be used and honey or maple syrup make a nice substitute for golden syrup.

The time it takes to whip cream depends on the temperature of the ingredients and the fat content of the cream - the more fat it contains, the easier it is to whip and the stiffer the consistency it will achieve. The optimum temperature is 4-6°C. For better results, you can cool the mixing bowl.

Eton Mess, a mixture of strawberries, meringue and cream, dates back to at least the nineteenth century and is a traditional feature of Eton College's annual cricket game against Winchester College. Makes an impressive summer party dessert.

Placing the apricot bars into an airtight container helps to steam the bars, giving them a soft and cakey texture.

If you can't find popsicle sticks you can use spoons instead or, for an added treat, candy canes.

To make your own Quick Puff Pastry , find a recipe on Cookidoo®.