Find our recipe for Barley malt powder on Cookidoo®.

Named after ‘pancia’ , the Italian word for stomach, these delicious stuffed dumplings date back to the 18th century where they were a popular snack in Naples. Similar to a calzone but much smaller in shape, panzerotti were originally filled with a mixture of cheese and cooked meat, then deep-fried in lard and eaten hot. Today, this traditional preparation has changed very little. Ours are filled with ricotta cheese and sausage meat and make a moreish appetiser or snack with drinks.

If you cannot buy alkaline water, you can make your own alkaline water by using cooking baking soda. Cook 1 tsp baking soda and 100 g water in boil mode/ 100°C , then cook 2 minutes/100°C/speed 1 and let cool.

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.

Many different varieties of pizza can be made. Top with your choosen ingredients at step 5, finishing with a scattering of grated mozzarella: ham and mushroom or ham and pineapple, olives, goat's cheese, peperoni or fresh basil leaves are examples of great additions to the cheese and tomato pizza in the recipe.

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.

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.

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