Serve pasta as a side or main dish with tomato sauce, pesto or your favourite sauce.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proved. The baguettes won’t rise as much in the oven but they will still taste good.

To test if baguettes are ready to bake: gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proofed. The baguettes won’t rise as much in the oven but they will still taste good.

To reheat Pizza Monkey Bread: place on a baking sheet and cover loosely with foil. Bake for 15-20 minutes (350°F) or until warmed through.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.

To make your own Pumpkin Butter: search Cookidoo® for the recipe in our Pumpkin and Spice collection.

Dumplings are usually eaten in the north of China at Chinese New Year. Because the shape of dumplings is similar to the shape of ancient Chinese gold ingots, the currency of the day, they are believed to bring prosperity to the new year.

The hard work typically required to make fresh, egg-enriched pasta is minimised in your Thermomix® thanks to the kneading function. This simple recipe can be altered to create three different flavour and colour combinations.

You can find wheat starch at most Asian grocers or online.

If you’re looking for an impressive centrepiece for your Christmas table, look no further than this majestic fish pie. A French adaptation of a traditional Russian recipe, Coulibiac contains layers of rice, mushrooms, eggs, and salmon, all wrapped in rich, buttery shortcrust pastry. This is a real festive showstopper!

We used ground turmeric in this recipe as a natural food colouring. You can use other types of foods to add colour (such as raspberry or blackberry juice, etc.) or you can purchase natural food colouring in the baking aisle of your supermarket. Add food colouring to your preference to create the desired layers of colour.

Filone is considered an ‘everyday’ bread in Italy - a simple yeast bread eaten at mealtimes. The name filoni comes from the Italian word for 'line' as the bread is shaped into a long stick. This recipe is for mini versions with the addition of green olives for an extra flavour dimension. You’ll need lots of flour when shaping this sticky dough into individual sticks before serving as an accompaniment to soup or salad.

For a nut-free pastry, omit almonds and use 370 g flour instead of 340 g.

Roll out small amounts of dough at a time and cover remaining dough with a damp tea towel to prevent it from drying out.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.

It is important that the diameter of your cake tins matches the diameter of your trifle dish. If you are using a trifle dish that is smaller or larger, ensure you adjust your cake tins accordingly to ensure your brownie cakes fit into the trifle dish perfectly.

Please refer to The Basic Cookbook for the Chicken Stock Paste recipe.

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

This is a good dish for entertaining guests as it can be prepared ahead of time and baked when guests arrive.

This is a good dish for entertaining as it can be prepared ahead of time and baked when guests arrive.

The duck breasts in this recipe are gently steamed and then pan-seared, resulting in tender meat that is beautifully infused with spices. The sweet and sour glaze, together with the vegetables and rice, make this a complete main dish. And do try the vegetarian version with tofu – an excellent alternative to duck.

Baking weights can be replaced with 16 oz dry beans.