If you choose vegetables with a high water content, such as courgettes, tomatoes, pumpkin or cucumbers, reduce milk to 150-200 g.

Recipe inspired by Denia Matias, Thermomix® Independent Consultant, Florida.

The heat of the pepper lives in the ribs and seeds, remove as desired for less heat.

If canning for long-term storage, seal filled jars with lids and rims and prepare a boiling water bath. Boil jars for 10 minutes. Carefully remove jars and allow to sit undistrubed for 24 hours before moving or packaging. Best if consumed within 6 months.

Only stuff the neck end of the turkey, just before cooking, and seal it by tucking in the skin. Make sure to allow enough room for stuffing to expand during cooking. Do not stuff the body cavity. Make sure you calculate the correct cooking time - as a guide, for every 500 g stuffing used, add an additional 10 minutes to the unstuffed turkey cooking time.

Enjoy this salad as is or as a side to grilled meat, fish or poultry, poached eggs, or protein of choice.

Depending on the kind of potatoes used, it may be necessary to remove excess moisture from the grated potatoes. Use a spoon or drain in simmering basket placed in bowl, discard liquid.

Cut thick white parts of bok choy into smaller pieces (5 cm) and green leafy parts into larger pieces (10-15 cm).

Precook beef lungs in boiling water for 10 minutes.

To make your own fish stock, search Cookidoo® for the recipe.

Use a waxy variety of potato, such as Nadine, or an all-rounder, such as Desiree or Royal blue. If you use baby potatoes, you may need to add more flour to get the right consistency.

To make your own Creole Seasoning, refer to the recipe on Cookidoo®.

You can make your own 3-booster powder by mixing nutritional yeast, wheatgerm and lecithin in the weight ratio of 1:2:2. Store remaining 3-booster powder in an airtight container.

Place the cutter shaft onto the mixing knife in the mixing bowl and ensure it is correctly placed. The base of the shaft should be fitted on the center of the mixing knife with arms positioned between the high and low blades allowing the shaft to stay vertical.

For best results, cut vegetables into pieces about the length of the spiralizer pusher. Use vegetables and fruits with a maximum diameter of 2 inches or cut with knife to fit through cutter feeder. Trim ends so the vegetables sit flat on the disc. To avoid crushing ingredients, or getting ingredient spirals tangled in the blade, it is recommended to use fruit and vegetables with a diameter of 2 inches. The minimum length for ingredients processed with Spiralizer should measure about 2 inches, while the maximum length should be about 4 inches. Keep these lengths in mind when shopping (e.g. look for longer beets or ensure long squash or cucumbers are cut in half before using).

For best results, cut vegetables into pieces about the length of the spiralizer pusher. Use vegetables and fruit with a maximum diameter of 5 cm or cut with knife to fit through cutter feeder. Trim ends so the vegetables sit flat on the disc. To avoid crushing ingredients, or getting ingredient spirals tangled in the blade, it is recommended to use fruit and vegetables with a diameter of 5 cm The minimum length for ingredients processed with Spiralizer should measure approximately 5 cm, while the maximum length processed should measure approximately 10 cm. Keep these lengths in mind when shopping (e.g. look for longer beets or ensure long squash or cucumbers are cut in half before using).