Use as a marinade for vegetables, chicken or pork (see Variation).

We recommend using Matso's® ginger beer. Non-alcoholic ginger beer can be used in this recipe, however it is often sweeter than the alcoholic variety, so you will need to adjust to taste.

If you decide to use fresh tomatoes, crush them first for 15 sec/speed 5. Then add rest of the ingredients and sauté 30 min/Varoma/speed 2.

If you don't have time to soak/activate your cashews, soak nuts in boiling water for 30 minutes, then drain and use as directed.

Using good-quality vinegars is important to the outcome and quality of the finished product.

Remove frozen cubes from ice cube trays and keep in a zip lock bag in the freezer for easy use in recipes.

Gochujang can be found in Asian grocers under the English name of Korean chilli paste or hot pepper paste.

Coat protein of choice with desired amount of rub, ensuring it is completely covered. Wrap tightly with plastic wrap and refrigerate for two hours, up to overnight.

Preheat broiler. Place bread onto a baking sheet and lightly brush with olive oil. Place under broiler and toast, watching carefully to avoid burning.

To make your own vegan mayonnaise, please refer to the recipe on this recipe chip.

Be sure to use clean utensils and sterilized jars for best results. Wash all surfaces and containers that will be used with hot sudsy water and rinse well with very hot water before use. To ensure preservation, sterilize jars as directed in recipe and fill while jars are still warm.

This is beautiiful spicy condiment used in North West African and Middle eastern cuisine.

The glaze will thicken as it cools. To test if your glaze is cooked, place a metal spoon into the mixture. The glaze should coat the back of the spoon in a nice thick syrup-consistency.

Serve with nasi lemak, fried rice or as base for any stir fry dish.

This recipe is a favorite of Diamond Club Member, Vanessa Musi . We make a gluten free lasagna using this tomato sauce recipe. We add the desired grated cheeses to make the lasagna and convert this simple sauce into a Bolognese. After sauteing, add tomatoes, sugar, salt and basil into mixing bowl. Insert simmering basket, weigh in 24 oz ground turkey and cook 15 min/212°F/speed 2 . Stir turkey with spatula to break up and ensure even cooking, then cook 15-20 min/212°F/speed 2 or until cooked through. Transfer cooked ground turkey and sauce into a large bowl and stir to combine, then use as desired.

This recipe is a favorite of Diamond Club Member, Jia Zheng . She recommends spooning the Sichuan Chili Oil over fresh vegetables and tossing gently.

Short profile: Mechthild Hellermann, nickname: Mechthild Hellermann Head of a health education centre; four grown-up children, four grandchildren. I have rediscovered my passion for cooking and baking thanks to the Thermomix. Full profile: Mechthild Hellermann Germany The recipe for the chocolate sauce variations came about as I have a lot to do with allergy sufferers professionally. A great many people tolerate cocoa, but have an adverse reaction to other ingredients in industrially-produced chocolate products. I developed this recipe so that these people do not have to go without chocolate sauce or chocolate spread. It is so nice to see how delighted the patients are – particularly the younger ones – when they realise they can enjoy this recipe without any adverse effects on their health.

Traditional Sriracha sauce is made with red jalapeño chillies; they aren't easy to find, so we used long red chillies.

Serve with cheese or as a condiment for meat or fish or with an Indian curry meal.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.

To marinate chicken, use a sharp knife to cut slits 1 cm deep into the chicken pieces- 3 slits per drumstick and 4 to 5 per thigh. Place the chicken in a large dish. Spread the marinade all over the chicken and leave to marinate for at least 12 hours in the fridge, but not more than 2 days . Bring chicken to room temperature before grilling on a BBQ or using the grill setting on high in your oven. Turn the chicken as often as needed to prevent burning but allow it to develop a dark char for maximum flavour.