To make your own ghee and garlic paste, please refer to the recipes on Cookidoo®.

Dough loves a humid environment to prove. Achieve great results by spraying lightly with water, then place in a warm location. You don't want the dough to dry out.

Dip your fingertips in a little oil before making indentations in the dough in step 6.

Unfed sourdough starter is the starter you would otherwise discard before each feeding. It is mature and active but does not pass the "float test". Sourdough starter recipes are a great way to take the starter you'd otherwise discard and use it to create something delicious.

To make your own tandoori paste, please refer to the recipe on Cookidoo®.

This recipe is a favorite of Diamond Club Member, Vanessa Musi .

Pronounced "fet-cook" and translated as fat cake, vetkoek is similar to an unsweetened doughnut.

Replace Nyonya curry chicken with your favourite curry recipe.

You can shape the dough into a single free-form loaf, just be sure to extend baking time by about 10 minutes.

This recipe was contributed by Nico Moretti. For more of Nico's recipes see our Celebrate summer with Nico Moretti collection on Cookidoo®.

Fry some red onion in a little olive oil and spread on top before baking. Use or omit cherry tomatoes as desired.

Before step 2, place the milk in the freezer for 20 minutes.

Cooked tortillas can be stored in the refrigerator for up to 3 days and reheated in a low oven (100°C) for approx. 5 minutes.

You may cover the buns with aluminium foil or parchment paper during the last 5 minutes of baking time if they begin to brown too much.

Unfed sourdough starter is the starter you would otherwise discard before each feeding. It is mature and active but does not pass the "float test". Sourdough starter recipes are a great way to take the starter you'd otherwise discard and use it to create something delicious.

This simple white bread rolls recipe can be used for practically any occasion you can think of. The dough, which can also be shaped into 12 round baps, produces a soft and light roll perfect for picnics, barbecues or packed with your favourite sandwich filling.

Rolls will keep in an airtight container in the pantry for 1 day, or refrigerate for 5 days, or freeze for up to 3 months. Defrost to serve.

This dough will be quite wet which gives the characteristic soft crumb, so don't be tempted to add extra flour.

Store rolls in an airtight container once cool, if not eating the same day as baking.

Always preheat your oven before baking. The baking time and temperature illustrated here are general guidelines. Make necessary adjustments on the time and temperature to suit your oven.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

Use the Pre-clean mode for easy cleaning. Place 33 oz water into mixing bowl. Add a small drop of dish washing liquid or 0.5 oz vinegar and start Pre-clean mode.