You can store this condensed milk in the refrigerator for up to 2 weeks.

Spread on toast or bread, use in smoothies or with yoghurt or muesli.

Use as a base for a tasty curry: combine Nyonya spice paste with curry powder, coconut milk and tamarind juice and add chicken, seafood, meat or vegetables as preferred.

Use as a marinade for vegetables, chicken or pork (see Variation).

We recommend using Matso's® ginger beer. Non-alcoholic ginger beer can be used in this recipe, however it is often sweeter than the alcoholic variety, so you will need to adjust to taste.

To make your own rice milk, please refer to recipe on Cookidoo®.

To ensure success with this recipe the butter must be cold and added as much as possible in one piece. Cut butter in large chunks (approx. 2.5 cm/1 in.).

Serve this sauce with salmon (e.g. gravlax, a Scandinavian dish of dry-cured salmon marinated in herbs) or boiled eggs.

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.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

This recipe will produce approx. 250 g buttermilk (liquid portion). Reserve the buttermilk after draining in step 2 to use in Spiced fruit loaf (search Cookidoo®), as well as in scones, breads and pancakes. Buttermilk can also be frozen for up to 1 month for later use.

If you decide to use fresh tomatoes, crush them first for 15 sec/speed 5. Then add rest of the ingredients and sauté 30 min/Varoma/speed 2.

To prepare jar: place 17.5 oz water into mixing bowl. Place jar and lid upside down in the center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain - do not dry or touch the inside surfaces. Alternatively, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring over with boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting pan and heating in the oven at 212˚F until required.

Setting point test: place a small plate into the freezer (5-10 minutes). Place 1 teaspoon marmalade onto the chilled plate. When marmalade is cool, push it with your finger. If the marmalade wrinkles, it is ready. If not, cook marmalade for a further 2 minutes then test again.

Thermomix® Pita recipe adapted from Tartine Bakery.

Use sauce to marinate, grill or baste your protein of choice.

Sweet Coconut Filling can be used as filling for sweet buns, pulut inti and kuih ketayap.

If you don't have time to soak/activate your cashews, soak nuts in boiling water for 30 minutes, then drain and use as directed.

To prepare jar: place 17.5 oz water into mixing bowl. Place jar and lid upside down in the center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain - do not dry or touch the inside surfaces. Alternatively, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring over with boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting pan and heating in the oven at 212˚F until required.

Cashew cream will last up to 1 week in the refrigerator.

Using good-quality vinegars is important to the outcome and quality of the finished product.

Remove frozen cubes from ice cube trays and keep in a zip lock bag in the freezer for easy use in recipes.

Gochujang can be found in Asian grocers under the English name of Korean chilli paste or hot pepper paste.

To make your own butter, see Cookidoo® for the recipe.