You can place trays of unbaked gougères into the freezer. Once frozen, place into snaplock bags. To bake from frozen, place onto lined baking trays. Bake 220°C for 8 minutes, then reduce temperature to 190°C and continue to bake for 15-20 minutes until golden brown and cooked through.

You can substitute the ricotta cheese with quark cheese.

For a sweeter roll: add 80 g honey instead of sugar and reduce salt by ½ tsp.

Sub rolls are best on day of making but will keep in an airtight container for up to 2 days or can be frozen for up to 1 month.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

For a gluten-free version, use a gluten-free, self-raising flour and gluten-free baking powder.

If crimping with a fork, press down hard to ensure crimp detail can be seen in the pastry after cooking.

We used the 730 g recipe for Quick puff pastry. Find the recipe on Cookidoo® and select 730 g as the serving size. The success of this recipe depends on keeping the pastry dough chilled, so the layers of butter do not melt. A cold work surface (marble or stone) and a cool room temperature are helpful. If at any time during the process the dough feels warm, place into the freezer for 5 minutes before rolling out again.

Fish is cooked in a tasty poaching liquor that is then added to the sauce. Paired with leeks and full-flavoured Stilton then topped with beautifully flaky puff pastry, this is a delicious take on the popular fish pie. Bake in individual portions for quick and easy serving.

In step 3, the plastic wrap can be lightly oiled to prevent it from sticking to the proving dough.

To speed up the process when making multiple pizzas, roll the dough out into rough circles, about 0.5 cm thick, at step 6, then place them on slightly larger pieces of flour-dusted baking paper. Stack them, cover with plastic wrap and refrigerate until ready to top and cook. Bring to room temperature before finalising shaping and topping.

Prepare pizza rolls in advance for a picnic or a party and store in refrigerator.

Will serve 6 large portions if served as a starter or lunch. If part of a sharing table or eaten at the same time as the cheese course, will serve 8.

The cheese cracker dough can be prepared a day or two in advance, or frozen for several weeks, and sliced and baked shortly before serving.

Children can assist with this recipe, weighing ingredients in and setting the controls. Never leave them unattended with Thermomix® while it is running or between steps.

A twist on mini pizzas, the kids will love helping to make these pizza muffins. Stuffed with tomato sauce, chicken, sweetcorn and mozzarella, then baked in the oven until golden and bubbling, they’re delicious while still warm as an after-school snack or supper. They also make a good lunchbox option instead of a sandwich.

Flammkuchen is a traditional German pizza, literally translated as ‘flame cake’. Conventional recipes would have a bread dough covered in crème fraiche or sour cream, thinly sliced onions and bacon lardons.

Wondering what to serve your veggie guests this Christmas? A meat-free option perfect for any festive feast, this hearty kale and potato pie is packed with flavour thanks to the addition of Stilton cheese. Serve in thick slices with a spoonful of sweet cranberry sauce for a delicious contrast of flavours.

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

Works well as an alternative brunch or lunch option served with fried or poached eggs.

To make your own pickled jalapeño chillies, see Cookidoo for recipe.

Scones are traditional throughout Britain and Ireland. They are quick to make anytime, and plain or fruited scones are popular for afternoon tea. These cheese scones are delicious with soups - make the scones and put them in the oven, and while they bake you can make a soup in your Thermomix®.

Use tri-coloured quinoa to add more colour to your muffins.

We like to use strong or extra mature cheddar. If serving to children, they may prefer medium or mild cheddar.