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

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.

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

You may replace the skewered ingredients with any ingredients of your choice.

Serve with crackers and vegetable crudités of choice.

To prepare jars, thoroughly wash jars and lids 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 tin and heating in the oven at 100˚C until required.

Use as a filling for pastries, doughnuts, cakes and biscuits, and for Maritozzi.

There’s no end to recipe options with this pesto! Stir through soups, or toss with vegetables, mashed potato or pasta. When using with pasta, we recommend loosening the pesto with some of your pasta boiling water.

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

This sambal can be used in dishes like stir fried sambal kangkong, four-angled beans, long beans, ladies' finger etc.

Bragg's® liquid aminos is a gluten free liquid seasoning made from soybeans. It contains essential amino acids. You can replace with soy sauce, to taste, if desired.

For a lighter version with a finer texture, replace pork belly with 1000 g minced meat in step 3.

You can replace the roasted unsalted peanuts with raw peanuts.

Making this sauce in the Thermomix® means that you can rely on the result to be the same every time.

Béchamel sauce is a basic white sauce that can be used alone as a white sauce, or flavoured with other ingredients such as cheese, onions or paprika.

Béchamel sauce is a basic white sauce that can be used in lasagnes, gratins, mac 'n cheese, or flavoured with other ingredients to make it a serving sauce.

Replace vanilla sugar with ½ tsp natural vanilla extract, adding it in step 5.

Dip can be stored in the refrigerator for up to 1 week.

If you cannot find already roasted hazelnuts, you can toast them before preparation. Preheat the oven to 160°C. Spread the hazelnuts on the oven tray and toast them in a hot oven for 10 minutes (160°C). Allow them to cool slightly before using.

You can replace the chives with dill in this recipe, if desired.