Use as a base for a tasty curry: combine Nyonya spice paste with curry powder, coconut milk and tamarind juice and add chicken, seafood, meat or vegetables as preferred.

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

Fresh, full of flavour, and ready in under 10 minutes, you’ll never need to buy shop-bought again. Serve with pasta, use to fill chicken breasts or add flavour to fish fillets, then store the remainder in the fridge for up to 1 week.

Serve with crackers and vegetable crudités of choice.

For a thicker version drain red peppers onto paper towels before using in recipe.

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

To prepare jar, place 17.5 oz water into mixing bowl. Place jar and lid upside down in the center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain - do not dry or touch the inside surfaces. Alternatively, thoroughly wash jar and lid 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 pan and heating in the oven at (212˚F) until required. Pour pesto into jar while jar is still warm.

Béchamel is a basic white sauce that can be used alone as a white sauce, or flavored with other ingredients to create a different sauce.

There’s no end to recipe options with this pesto! Stir through soups, or toss with vegetables, mashed potato or pasta. When using with pasta, we recommend loosening the pesto with some of your pasta boiling water.

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.

Serve with spaghetti or other types of pasta. If you prefer a thinner sauce, add 1-2 tablespoons of cooking water from the pasta and mix before serving.

For Vegetable stock paste recipe, please refer to the recipe on Cookidoo®.

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.

A good quality mayonnaise will make a big difference in this dip. We recommend making your own Mayonnaise in the Thermomix to use in this recipe (see Cookidoo® for recipe).

When filling the jar, make sure both the jar and the jam are hot to prevent cracking.

To make your own Vegan cheese and Refried beans, refer to the recipes on this recipe chip.

After opening, store chutney in the refrigerator for up to 6 months.

To make your own mayonnaise, refer to the recipe on Cookidoo®.

Pour marinade over prepared meat and place into refrigerator to marinate for at least 4 hours or overnight.

Fresh chillies come in different strengths. Removing the seeds will tone down the spiciness.