Use a fluted pastry cutter when cutting out the pasta to create an attractive edge.

Bowl to melt chocolate should be large enough to securely set on mixing bowl without the mixing bowl lid.

To unmold ice ring: run base briefly under warm water to loosen.

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

This impressive French bread is named for its striking resemblance to a wheat stalk. While it looks complex, the unique pattern is made with scissors using a simple cutting technique. This is a great sharing bread for a dinner party. Alternatively, leave as a log shape and slice to serve.

Making homemade bread will save you money on your weekly food bill. This easy pitta bread recipe is fun to make – just watch the breads puff up in the oven as they bake!

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

Originating in the Jewish communities of Poland, there are references to bagels dating back as far as the 17th century. A stiff dough, and boiling before baking, results in a dense, chewy interior and a shiny crust that is often sprinkled with poppy or sesame seeds.

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

Adding baking soda to the water alkalizes it, which helps to produce a better crust.

Cut pita bread in half to fill with sandwich fillings (e.g. lettuce leaves, tomatoes, cheese, cold meat, mayonnaise).

Focaccia can be served with meals or as a sandwich bread.

Salt is used to draw the liquid out of the cabbage, and acts as a preservative.

Focaccia can be served with meals or as a sandwich bread.

To make your own rice flour, place 250 g rice into mixing bowl and mill 2 min/speed 10. Use as needed.

This recipe from Cyprus is bursting with the fresh flavours of tomato, lemon and mint. The rice mixed with nuts and mushrooms has a crunchy and almost meaty texture. Serve as a satisfying main course or as an impressive side dish.

The combination of beans and seafood is common in many Mediterranean countries. In this recipe the small black-eyed beans serve as a bed for the pleasant firmness of the squid, giving this dish an interesting balance of flavour and texture. Packed with nutrients, this recipe feeds many and can be adapted to your ingredients and preferences.

The pastry in these individual pies is flavoured with ras el hanout, and a complex blend of spices in the rich tomato sauce perfectly complements the delicate pieces of roasted aubergine. With a final sprinkling of chopped pistachios adding crunch before baking, these pies will bring the essence of the Middle East to your kitchen.

Creamy white sauce made from tofu? Zingy, vibrant pesto made without Parmesan? Thanks to the immensely flavourful ingredients and some clever substitutions, you won’t miss the meat or dairy in this hearty vegan lasagne.

If the plum tomatoes are too acidic, adding a small amount of caster sugar will balance the flavour of the topping.

Sourdough usually takes much longer to rise than traditional yeasted bread, with some recipes proving overnight in the fridge. This quicker version uses a sourdough starter but adds yeast to speed up the proving time. The resulting loaf has the classic sourdough taste and crisp crust in half the time!

Cooking times will vary depending on your oven and the thickness of your pureé. If after 5 hours of baking, your pureé is still quite wet to touch, increase your oven temperature to 60°C and continue drying until dry to the touch.