Prepare the vegetable stock paste featured in The Basic Cook Book without parmesan and with vegan wine for a vegan variation of this paste.

This traditional Polish recipe was contributed by Grace Mazur, Managing Director of Thermomix in Australia and New Zealand. The Polish dumplings (also called "uszka") are often referred to as "Polish Christmas ears" and are traditionally served in borscht at Christmas.

For a clear stock, strain stock through simmering basket or fine mesh sieve into a sealable container after cooking in step 2. Discard cooked vegetables.

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.

Congee is a type of rice porridge or gruel popular in many Asian countries, especially in China, where it is enjoyed for breakfast. Traditional congee is prepared by cooking 1 cup of rice with 8-10 cups of water over a low heat for about 3 hours until the rice disintegrates to produce a creamy porridge. Rice congee is served as it is or with savoury ingredients such as fish, meat, peanuts, chopped spring onions and soy sauce. In the West, sweet variations with fruit, nuts or even red beans or adzuki beans have become popular.

Use leftover mushrooms in stock or fry with garlic and olive oil and spread on toast.

To reduce the total time of this recipe, use pre-cook your quinoa and add directly to the pan in step 7.

Please refer to Cookidoo® for the Vegetable stock paste recipe.

The cooking time of the chickpeas will depend on how old they are. Adjust cooking time as necessary.

Tthe cooking time of the chickpeas will depend on how old they are.