To make the garlic paste and ginger paste, please refer to the recipes on Cookidoo®.

Spread on toast or bread, use in smoothies or with yoghurt or muesli.

This fragrant blend is similar to a traditional Madras curry powder, perfect to enhance flavours in curries or when you are looking to add warmth to a meal.

Ras el hanout is a spice blend that originated in the Maghreb and combines many different ingredients. The composition differs regionally and from shop to shop. Usually around 25 different spices are used.

Refreshing and fragrant, homemade elderflower cordial is so much better and more pleasing than anything you can buy in the shops. The elderflower season is short, and falls in early summer, but makes a great excuse for long walks spent collecting flowers.

Store Madras curry powder in a sealable storage container in a cool, dark place for up to 6 months.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

Garam Masala is best when added at the end of cooking and can even be sprinkled on a dish when serving. This mix can then be used in curries, lentils, soups or sprinkled on scrambled eggs

Use as a basic spice paste for Balinese Pelalah Shredded Chicken, Menadonese Rica-Rica Chicken or Balado Eggplant.

To roast pumpkin seeds from a pumpkin: scoop out seeds from pumpkin, place seeds in a large bowl of water, seeds will float to top and pulp will sink. Discard pulp, pat seeds dry and proceed with recipe.

Be sure to use clean utensils and sterilised jars for best results.

Setting point test: place a small plate into the freezer (5-10 minutes). Place 1 teaspoon marmalade onto the chilled plate. When marmalade is cool, push it with your finger. If the marmalade wrinkles, it is ready. If not, cook marmalade for a further 2 minutes then test again.

Wakame gomasio (or gomashio) is a Japanese condiment that is popular in macrobiotic diets. It is a healthier alternative to salt and contains calcium, iron, magnesium, iodine and B vitamins.

Season with salt and enjoy as a snack, starter or side dish, or add to a warm salad. Also works well served garnished with toasted sesame seeds and chopped parsley.

We used this spice in JJ's 2-step chicken curry, see Cookidoo®️ for the recipe.

Sweet Coconut Filling can be used as filling for sweet buns, pulut inti and kuih ketayap.

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.

Mirepoix is a traditional cooking technique in French cuisine. It is a flavor base used for soups and stews and is made from diced vegetables that are cooked (usually with butter, oil or another type of fat) for an extended time over low heat, without browning the vegetables. It is not sautéed because the intention is to sweeten, rather than caramelize the ingredients.

This earthy, fragrant blend of spices forms a base for Madras-style curries. It can also be used to add extra flavor and color to soups or broths.

The "traditional Acadian salted herbs" varies from the Quebecois version as it contains only brined bulbs and green stems from the onion family. The origin of salted herbs in Quebec dates back to the deportation of the Acadians in the second half of the 18th century; many Acadians settled in Quebec where salted herbs quickly became part of the culinary tradition. This ancestral method of preservation keeps the delicious aromas of fresh herbs harvested during the summer throughout the winter months and still used in modern Quebecois kitchens today.

Any remaining dressing can be stored for up to 2 weeks in a sealable container in the refrigerator.