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In France, different variations of choux pastry have specific names, such as choux à la crème, éclairs, gougères, profiteroles and chouquettes.

Vanilla seeds can easily be removed from the vanilla pod; hold the pod at one end, slit with a sharp knife lengthwise, then scrape out the seeds with the tip of the knife.

For a grilled version, preheat grill to 300°F (low-med heat). Carefully unwrap steamed ribs, tightly wrap in foil and place racks onto grill. Cover grill with lid and cook 1 hour, flipping foil packet every 20 minutes to make sure the ribs are cooking evenly. Then carefully unwrap ribs and place directly onto grill and brush ribs with Stout Beer BBQ Sauce. Increase heat to medium and cook a further 15-20 minutes, uncovered, basting every 5 minutes with reserved BBQ Sauce. Remove from grill and tent or loosely cover with foil and let rest 5-10 minutes before slicing. Serve hot with additional BBQ Sauce.

A festive way to serve dough balls, this fun, Christmas-tree-shaped bread looks impressive while being deceptively simple to prepare. Stuffed with cheese then topped with a herby butter, it's the perfect centrepiece for your Christmas celebration.

This Challah, Milk Bread, or Zopf, is traditionally served in Switzerland on Sunday mornings for breakfast. A Thermomix® favorite and with good reason. An impressive braided bread, not only beautiful but delicious too. Soft and slightly sweet. Makes exceptional sandwiches or delicious with butter and jam for breakfast.

This pastry serves as a base for cakes, pastries, cream puffs and fruit tarts.

This recipe makes 8 large doughnuts but you could make 10-12 smaller doughnuts if preferred.

This Challah, Milk Bread, or Zopf, is traditionally served in Switzerland on Sunday mornings for breakfast. A Thermomix® favorite and with good reason. An impressive braided bread, not only beautiful but delicious too. Soft and slightly sweet. Makes exceptional sandwiches or delicious with butter and jam for breakfast.

Grind your own almonds if desired. Place 120 g blanched almonds in mixing bowl before beginning recipe then grind 10 sec/speed 10. Transfer to a bowl and set aside until needed.

Many people think sushi means raw fish, but it is actually a reference to vinegared rice combined with various ingredients.

If you don't have a piping bag, cut the corner off a sturdy freezer bag and use as directed to pipe choux pastries on baking tray.

Turkey is done when cooked to a minimum internal temperature of 165°F. Insert a meat thermometer into the thickest part of the turkey's thigh.

Recipe inspired by Maria Cecilia Espinosa, Thermomix® Independent Consultant Florida.

This recipe is a vegetarian alternative to the classic Sausage Rolls.

To make your own condensed milk, refer to the recipe on Cookidoo®.

Use remaining Herb Butter to season broccoli and potatoes or refrigerate for another use.

You can replace the cream cheese with 600 g firm quark in this recipe (you can find quark at European delis, or make your own - just follow the recipe on Cookidoo®). Using quark will result in an overall softer texture to your slice.

Adapt this recipe by using any leftover vegetables or herbs in your fridge. Use the same quantities as indicated in the recipe.

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

You can use frozen monkfish and prawns, allowing them to defrost first.

Invented in the English town of Eccles in Lancashire, these delightfully sweet, currant-filled pastries are now popular throughout the world. Traditionally, they might be served with a piece of Lancashire cheese, though they’re lovely just with a cup of tea…especially warm out of the oven.

Save remaining two layers of dough for another use.

The word “Shortcake” is derived from an old English cooking definition which refers to something made crisp with the addition of fat. A shortcake is a crisp, crumbly biscuit made with butter. The traditional Canadian Strawberry Shortcake is always made with a butter-rich slightly sweetened biscuit often with heavy cream replacing the typical buttermilk to increase the crumbly crisp richness of the biscuit.