Search
The Cook Book

Breakfast Recipes

Creamy yogurt porridge with banana, blueberry & almond topping

Creamy yogurt porridge with banana, blueberry & almond topping

For the porridge: Tip 200ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt – or swirl in half and top with the rest. For the topping: Stir banana into the porridge, then top with blueberries or raspberries and flaked almonds for added protein.

chive waffles

Chive waffles with maple & soy mushrooms

Heat the waffle iron. Mix the soya or rice milk with the vinegar and rapeseed oil (don’t worry if it starts to split), then whisk in the sweet potato mash. Tip the polenta, flour and baking powder into a bowl, mix and make a well in the centre. Add a large pinch of salt, then slowly pour in the milk mixture and whisk to make a batter. Stir in half the chives.

Pour enough batter into the waffle iron to fill and cook for 4-5 mins. Lift out the waffle, keep it warm and repeat with the remaining mixture until you have six waffles.

Meanwhile, mix the maple syrup with the soy sauce. Brush it over the mushrooms and season with pepper. Heat a little oil in a frying pan and fry the mushrooms on both sides until they are browned and cooked through – make sure they don’t burn at the edges. Serve the waffles topped with mushrooms, add a spoonful of soya yogurt, if you like, and scatter over the remaining chives.

teacake

Teacakes

Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours. Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size. Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.

Easy egg muffins

Easy egg muffins

Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool. Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

sweet potato pancakes with orange grapefruit

Sweet potato pancakes with orange & grapefruit

Put the sweet potato in a bowl, cover with cling film and cook in the microwave on high for 5 mins (or steam them). Mash the potato with a fork. When cooled a little, beat in the vanilla, orange zest, ricotta, eggs and baking powder to make a batter. 

Heat the oil in a non-stick frying pan and fry spoonfuls of the batter for a few mins. Carefully flip the pancakes to cook the other side. When done, set aside on a plate and cook the remaining batter, aiming for eight pancakes in total.

If you are following our Healthy Diet Plan, you should serve four on the first day and set aside four for another day – keep in the fridge and reheat in a microwave or in a pan. Alternatively, cook half the batter now, reserving the rest for another day – but you will need to add ¼ tsp baking powder to the mixture before using it.

Mix the grapefruit and orange segments with mint and serve with the pancakes.

homemade cocoa pops

Homemade cocoa pops

Heat oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment. In a large microwaveable bowl, melt the coconut oil with the honey, cocoa powder and a pinch of sea salt. Stir in the buckwheat, covering well in the chocolate mixture. Spread the mixture onto the baking trays and bake for 15 mins, stirring halfway, then mix in the cacao nibs. Allow to cool before storing in a Kilner jar or airtight container. Best eaten within 1 month.

fried egg florentine toastie

Fried egg Florentine toastie

Remove the centre of both slices of bread with the rim of a drinking glass or a cookie cutter. Spread each slice with a little butter and top both with the cheddar and torn spinach leaves – pack as much cheese and spinach on as you can. Heat a large non-stick pan over a medium heat and drizzle in the oil.

Once the pan is hot, sandwich the bread together. Using a fish slice, place in the pan and press down to brown. Cook for 4-5 mins on a medium heat until the cheese begins to melt.

Flip the sandwich over and crack the egg into the hole in the middle. Cover the pan with a lid to cook the egg through for 3-4 mins. Transfer to a plate, drizzle over some sriracha and serve with spinach or watercress on the side.

potato spring onion breakfast pancakes

Potato & spring onion breakfast pancakes

Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool. Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the spring onions, reserving some to serve. In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes. Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side. Keep warm in the oven while you make 3 more pancakes. Wipe out the pan, add the bacon and sizzle until almost crisp. Push to one side and crack in the 2 remaining eggs – with a splash more oil if needed. Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.

Main Course Recipes

Dude ranch tacos

Mexican Tacos Recipe

Heat oil in a pan and roast onions. Now add chicken and roast for few more time. Then add paprika, black pepper powder and salt and roast for a while.Then add tomato and tomato puree and roast well.

Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

Desserts Recipes

nabiiiihaaa 2

The Chewy Peanut Butter Cookies Recipe

Preheat oven to 300 degrees.In a medium size bowl,combine soda,flour and salt. Mix well with a wire whisk set aside.In a large bowl, blend sugars, with the help of electric mixer set at medium speed.

Video Recipes

Health & Fitness

bajray

BAJRA AND KADDU KI ROTI

Mix all the ingredients together, except the oil and make a semi-soft dough using water. 
Keep covered for 10 to 15 minutes.

detox

It’s time for a detox. Try these delicious smoothie recipes

This delicious smoothie will help your body get stronger and more beautiful both inside and out. Chia seeds are packed with skin-healthy omega-3 fats and protein, while the supergreen powder cleanses the body from within. You’ll see and feel its results!

chickpea

Vegetarian Chickpea Sandwich Filling

Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

brownrice

Brown Rice with Vegetables

Cook rice. Once cooked, set aside. In a wok or large fry pan heat the oil and stir fry the onion. After a couple of minutes add the red capsicum and keep stir frying for a few more minutes

candy wrap

Candy Wraps

Lay the tortilla out on a clean surface or dinner plate. Spread orange marmalade on one half, then spread maple syrup on the other.

Pakistani Chefs Interviews

Zubaida Apa
chef zakir 1
naheed
Chef Mehboob Khan
chef jalal
Amir Iqbal

Overseas Chefs Interviews

An Exclusive Interview of Chef Vicky Ratnani
omer admyer title image
7 1
michell walsh title image
3
lucas cover

Food Industry Leaders

taimur title imagae
Untitled 1 copy
khana ghar
niaz ali malkani title image
1
faisal mubin title image

Blogs

About The Cook Book

Welcome to The Cook Book, an expansive online platform dedicated to all things food. With its extensive collection of thousands of recipes from various cuisines, insightful chef interviews, health tips, diet recipes, and remedies, The Cook Book is a culinary haven for food enthusiasts. Whether you’re a seasoned home cook, a passionate foodie, or someone looking to explore the world of flavors, The Cook Book is your ultimate companion on your gastronomic journey.

A Treasure Trove of Recipes:

At The Cook Book, we pride ourselves on curating a vast repertoire of recipes from around the globe. From traditional classics to innovative and contemporary creations, our collection caters to diverse tastes and preferences. Whether you’re craving Italian pasta, Thai curry, Mexican tacos, or Indian biryani, you’ll find an array of recipes that will tantalize your taste buds and inspire you to try new flavors and techniques in your own kitchen.

Expertise at Your Fingertips:

The Cook Book features exclusive interviews with renowned chefs from around the world, offering a glimpse into their culinary journeys and insights into their signature dishes. Discover the secrets behind their mouthwatering creations and gain valuable tips and techniques from these culinary experts. From Michelin-starred chefs to homegrown talents, our interviews provide a unique opportunity to learn from the best and gain inspiration for your own culinary endeavors.

Health Tips and Diet Recipes:

We believe that food should not only be delicious but also nourishing for the body. The Cook Book offers a dedicated section on health tips and diet recipes to help you maintain a balanced lifestyle without compromising on flavor. Discover nutritious and delectable recipes tailored to various dietary needs, whether you’re following a vegetarian, vegan, gluten-free, or low-carb diet. Our expertly crafted recipes will prove that healthy eating can be both exciting and satisfying.

Remedies and Kitchen Hacks:

The Cook Book goes beyond just recipes. We understand that food has the power to heal and enhance well-being. In our Remedies section, you’ll find natural remedies and home remedies for various health conditions. From soothing herbal teas to immune-boosting tonics, we provide valuable information on harnessing the healing properties of ingredients found in your pantry.

Additionally, our Kitchen Hacks section offers ingenious tips and tricks to make your cooking experience easier and more efficient. Learn how to chop onions like a pro, master the art of perfectly peeling garlic, or discover time-saving techniques that will revolutionize your cooking routine. The Cook Book is your go-to resource for all things culinary, ensuring that your time in the kitchen is both enjoyable and productive.

Community and Interaction:

The Cook Book thrives on the sense of community and interaction. Join our vibrant online community of food enthusiasts, where you can share your own recipes, engage in discussions, and exchange culinary tips and tricks. Connect with like-minded individuals who share your passion for food and embark on a collaborative journey of culinary exploration.

Stay Updated:

Stay up-to-date with the latest trends, seasonal ingredients, and culinary events through The Cook Book’s regular blog posts and newsletters. Our team of food experts and writers are dedicated to bringing you the freshest content, keeping you informed and inspired on your food journey.

The Cook Book is more than just a food website; it’s a hub of culinary inspiration, knowledge, and community. With its extensive collection of recipes from all cuisines, engaging chef interviews, health tips, diet recipes, remedies, and kitchen hacks, The Cook Book caters to the needs and desires of all food enthusiasts. Explore, create, and connect with us on this flavorful adventure as we celebrate the joy and artistry of cooking.

Why The Cook Book is the Best Cooking Recipe Website of Pakistan

Why The Cook Book?? The Cook Book is the only Food Platform in Pakistan having Print Magazine running for last 4 years with about 28,000 Circulation Nationwide along with a strong Digital Platform which includes up to 3M visitors per month on Website and up to 3M Reach on Social Media Platforms as well, Strong Collaboration with more than 10 different facebook cooking groups what makes us stand out from other publishers.

We are the only Food Portal in Pakistan who have conducted interviews of International Chefs from 10 Different Countries with their Video Shoutout to promote Pakistani Food Industry across the globe. Moreover we are the only who introduced first ever web based reality cooking show in Pakistan with up to 5M+ reach every season.

Most Popular Recipes