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

Recipe developed by Jenny Tschiesche BSc(Hons) Dip(ION) FdSc BANT. For more information see www.jennytschiesche.com.

The number of oranges needed in this recipe will vary depending on the size of your oranges (you need approx. 250 g juice).

Leftover dressing can be refrigerated up to 1 week.

The number of oranges needed in this recipe will vary depending on the size of your oranges (you need approx. 250 g juice).

Refer to the table of functions for other types of cheese.

You can replace the deboned lamb shoulder with a deboned lamb leg.

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

Flank steak is best eaten rare or medium rare for maximum tenderness.

Bonito flakes and dried shrimp can be purchased from Asian food stores.

Grate up to 250 g at a time. If more grated cheese is needed, repeat the process in batches of up to 250 g.

Air-chilled chicken is recommended for best sautéing results. Natural juices are not diluted in air-chilled chicken, so the meat is more tender and flavorful.

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

The Pastrami should be baked a total of 6 hours. Depending on size of roasting pan used, it may be necessary to add an additional 16 oz (2 cups) water to the pan after the fourth hour of baking. After this time, check the liquid in the pan and if low add the additional water.

For a more complete dish, serve with raw vegetables or fruits (tomatoes, grapes, apples), or a potato salad.

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.

For a stronger flavour, marinate the chicken overnight in the refrigerator in step 2.

Look for pasteurized eggs right next to the regular eggs in your grocery store.

If using parboiled rice or express rice, you can skip the rinsing in the simmering basket and start directly with step 7.

Basic bread rolls : Create your own flavour variations by adding in additional seeds, nuts, dried fruit, spices or chopped olives (or any other ingredients you like!) in the last 15-30 seconds of kneading time. Proceed as per recipe.

You can use a mix of macadamias and cashews (140 g nuts in total) in this recipe.

To clean clams: Examine all clams for cracks, chips or broken shells. Discard any clams with broken shells as the clam may be dead or unhealthy. Completely submerge clams in a bowl of cool, fresh water, then cover with a damp kitchen towel and refrigerate for approx. 20 minutes. As the clams are soaking they will naturally purge any salt, sand and particles. Drain clams, refresh water and submerge clams again. You can repeat this process 2-3 times if desired to ensure the clams are thoroughly purged. Once purged, scrub off any barnacles, sand or other debris which may be on clam shells.

Instead of making 4 individual pizzas, make 1-2 larger ones. Adjust baking time accordingly.

If you forget to soak your beans overnight, place them in water (enough to let them expand at least double) and bring them to a boil for 2 minutes. Then let them sit covered for at least 1 hour. Rinse and use.