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.

Replace pitted Kalamata olives with pitted olives of choice in this recipe.

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.

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.

Instead of discarding cooking liquid from mushrooms, drain over a bowl and reserve for use as stock in a soup.

Pan de sal is traditionally served with a cup of coffee, but is also delicious with butter or Pimento cheese spread, see Cookidoo® for the recipes.

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.

Bacon is salty, therefore use salt sparingly or to your taste.

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.

We served our pretzel bites with Taleggio cheese sauce, for dipping. See Cookidoo® for the recipe.

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.

Make in advance method: dough can be made in advance and stored in a refrigerator for up to 2 days. Remove dough from refrigerator and allow it to rise (approx. 1 hr.) before proceeding with the filling.

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.

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.