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

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.

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.

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.

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.

This is beautiiful spicy condiment used in North West African and Middle eastern cuisine.

The glaze will thicken as it cools. To test if your glaze is cooked, place a metal spoon into the mixture. The glaze should coat the back of the spoon in a nice thick syrup-consistency.

Serve with nasi lemak, fried rice or as base for any stir fry dish.

Setting point test: place a saucer in freezer ( 5-10 minutes ). Place 1 tsp jam on the chilled saucer. After 10-15 seconds , push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 minutes then test again.

To remove almond skin, soak almonds in hot water for 10 minutes.

The high temperatures of Thermomix® caramelise the red onions for a fuller flavour in this tasty chutney. Serve with goat’s cheese on crackers or crostini for a great canapé, or add to a cheese board.

Serve with cheese or as a condiment for meat or fish or with an Indian curry meal.

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.

You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.

To marinate chicken, use a sharp knife to cut slits 1 cm deep into the chicken pieces- 3 slits per drumstick and 4 to 5 per thigh. Place the chicken in a large dish. Spread the marinade all over the chicken and leave to marinate for at least 12 hours in the fridge, but not more than 2 days . Bring chicken to room temperature before grilling on a BBQ or using the grill setting on high in your oven. Turn the chicken as often as needed to prevent burning but allow it to develop a dark char for maximum flavour.

You can purchase black garlic from supermarkets, delis and speciality food stores.

For best results, all ingredients and mixing bowl must be at room temperature.

Slightly unripe fruit has higher pectin levels, so will assist your paste in setting.

Prune jam is delicious served on a slice of sourdough bread.

Be sure to use clean utensils and sterilised jars for best results. (Tara keep tips as is)