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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.

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.

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

For TM31 users: when blending gradually increase from speed 4 to speed 8.

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.

Try making your own Hazelnut dukkah with fennel and/or Sauerkraut (please refer to the recipes on Cookidoo®).

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.

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.

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.

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

Eschalots should be all the same size (either left whole or cut into 4 cm pieces). Once cut, they will naturally break into wedges as they are cooked.

Make your own roasted walnuts before starting the recipe. Line a rimmed baking sheet with parchment. Arrange 4 oz walnuts in a single layer onto prepared baking sheet. Bake 10-15 minutes at 350°F, or until fragrant and starting to brown, stirring every few minutes until golden brown. Remove and let cool completely.

Hing can be bought at any Indian food store in the form of small lumps or as a powder.

To make fried rice (nasi goreng), always use leftover rice from the night before and store in the refrigerator.

To prepare this salad in advance, slice everything and store the pear slices in water with a little lemon juice.

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

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

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