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The Cook Book

Breakfast Recipes

green eggs

Green eggs

Heat the oil in a large frying pan. Add the leeks and a pinch of salt, then cook until soft. Add the garlic, coriander, fennel and chilli flakes. Once the seeds begin to crackle, tip in the spinach and turn down the heat. Stir everything together until the spinach has wilted and reduced, then scrape it over to one side of the pan. Pour a little oil into the pan, then crack in the eggs and fry until cooked to your liking. Stir the yogurt through the spinach mix and season. Pile onto two plates, top with the fried egg, squeeze over a little lemon and season with black pepper and chilli flakes to serve.

smoked salmon scotch eggs

Smoked salmon Scotch eggs

Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.

Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.

Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.

Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.

kefir breakfast smoothie

Kefir breakfast smoothie

Put all the ingredients in a blender and blitz until completely smooth. Taste and add a little more ginger, turmeric and honey, if you like.  Pour into two tall glasses and serve. Can be chilled in a covered jug in the fridge for up to 24 hrs.

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The ultimate makeover: Full English breakfast

Lay the bacon, mushrooms and tomatoes on a foil-lined tray. Brush the tops of the mushrooms with 3 tsp of the oil and both sides of the bread with the remaining oil. Set aside. Heat the grill to very hot. Lay the sausages on a small foil-lined tray (best not to prick good-quality sausages or they may lose moisture). Grill for about 10 mins until cooked, turning occasionally.

Meanwhile, three-quarters fill a small pan, and a wide, deep sauté pan with water. Bring both to the boil. Lower an egg into the small pan and remove after 30 secs. Crack the egg into a cup. Add vinegar to the larger pan then, using a wire whisk, swirl the water around to create a whirlpool. Remove the whisk and slowly tip the egg into the centre of the whirlpool (see top picture). When the water comes back to the boil, remove the pan from the heat, cover and leave for 3 mins, then remove the egg. Place in a bowl of warm water while you cook the other egg – or cook both eggs an hour ahead, leave in a bowl of iced water, then reheat for 1½ mins in simmering water before serving.

Meanwhile heat a griddle pan to very hot. Place the tomatoes, bacon and mushrooms under the grill for 3-4 mins without turning. At the same time, lay the bread on the griddle pan, cook until crisp, about 1 min each side. Drain everything on kitchen paper.

Remove the eggs with a slotted spoon and drain briefly on a cloth. Arrange everything on a plate and serve with the juice and fruit.

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Vegan smoothie

Measure all the ingredients exactly or use a tall glass and your empty yogurt pot for speed – they don’t have to be exact. Put them into a blender and blitz until smooth. Pour into 1 tall glass (you’ll have enough for a top up) or two short tumblers.

Main Course Recipes

Beef Satay ccexpress

Beef Satay

Ingredients: Beef undercut 1 kg Ground lemon grass 1/2 cup

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Fish Manchurian Recipe

Now add 2 tbsp cooking oil in a pan, add chopped garlic in this oil and cook it for two minutes, add green chilies, ketchup, salt, white chili powder ( ½ tbsp), vinegar, soya sauce, Chinese salt, sugar and cook it for 5 minutes. Now add prepared Fish in this and cook it for 2 minutes. Your tasty Fish Manchurian is ready to serve. 

Desserts Recipes

Video Recipes

Health & Fitness

chocolate balls

Chocolate Balls

Drain the dates and pumpkin seeds, and add them into the food processor together with the coconut oil and almond butter.

bruschetta

Bruschetta Chicken

In a large skillet over medium heat, heat 1 tablespoon of olive oil. On a plate, season chicken with oregano, garlic powder, salt, and pepper. Add chicken to skillet and cook until golden and no longer pink,

pms juice

P.A.M. Juice

Blend pineapple, apples, mint leaves, and lime juice together in a blender until smooth. Add water, if desired, or strain to reach desired consistency.

baked potatoes

Baked Chicken Fingers

Heat the oven to 232 C. Season the chicken on both sides with salt and pepper; set aside. Combine the wheat biscuit crumbs, olive oil, and salt and pepper in a shallow dish.

smoothie

Kiwi Strawberry Smoothie

Place the banana, strawberries, kiwi, vanilla frozen yogurt, pineapple and orange juice blend in a blender. Blend until smooth.

Pakistani Chefs Interviews

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Overseas Chefs Interviews

An Exclusive Interview of Chef Vicky Ratnani
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Food Industry Leaders

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About The Cook Book

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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.

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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.

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