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®.

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.

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.

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.

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

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

Coat protein of choice with desired amount of rub, ensuring it is completely covered. Wrap tightly with plastic wrap and refrigerate for two hours, up to overnight.

Create a mixed bell pepper train to hold and serve your Sweet Apple Dip. Prepare 5 bell pepper carts (see recipe photo). Slice off a quarter of each pepper lengthwise starting at the stem side. Clean out the seeds and set aside. Cut 20 slices of cucumber for wheels (approx. ½ in. thick). Attach 4 cucumber slices to each bell pepper car using toothpicks. Wash and prepare all other vegetables, including remaining bell peppers and cucumbers. Fill train cars with vegetables and dip.

Delicious on toast or served as a dip with pita bread or assorted sliced or whole raw vegetables.

Serve with spaghetti or other types of pasta. If you prefer a thinner sauce, add 1-2 tbsp cooking water from the pasta and mix before serving.

Ideal as an accompaniment for steamed mussels, seafood salpicón, boiled octopus, steamed potatoes, etc.

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

Fresh, full of flavour, and ready in under 10 minutes, you’ll never need to buy shop-bought again. Serve with pasta, use to fill chicken breasts or add flavour to fish fillets, then store the remainder in the fridge for up to 1 week.

For a thicker version drain red peppers onto paper towels before using in recipe.

Fruit coulis are sauces or purées produced by blending fruit and cooking briefly.

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 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. Pour pesto into jar while jar is still warm.

Delicious with Christmas pudding or mince pies. Makes a lovely gift.

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.

Refrigerate leftover dressing and use within 3 days.

You can use fresh chopped chives instead of alfalfa sprouts in this recipe.