Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar. Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.
Beat the eggs in a bowl. Add Sucral Powder, vanilla essence and milk. Spread 1 bread slice with blueberry pie filling. Top with second slice, dip in egg, milk and Sucral Powder
Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture. Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour, mix again and season. Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.
Ingredients Chicken breast 1 (cut into tiny cubes) Salt to
Ingredients Ingredients 500ml semi-skimmed milk 2 small cinnamon sticks 6
Ingredients Ingredients 2 ripe bananas, mashed 150g porridge oats 2
Ingredients: For the dough : 3 cups of wheat flour
Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli with the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins. Bake for 25-30 mins or until the muffins are risen and golden. Will keep for two to three days in an airtight container or freeze for one month. Refresh in the oven before serving.
First of all, add egg, milk in a bowl & mix them well. Now take bread, apply nutella chocolate on this bread.
Pre-heat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray. Place salmon fillets in the baking dish. Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended.
Ingredients: 2 Chicken Breasts; cut into bite-size pieces 280 ml
Ingredients: Beef mince 1/2 kg Bread slices 2 Egg 1
Ingredients: Undercut sliced 1/2 kg Carrot 1 Onion square cubes
Ingredients: Mango cubes 2 Chicken leg pieces 1/2 kg Onion
Ingredients: Beef undercut 1/2 kg Crushed garlic 5-6 cloves Capsicum
Ingredients Beef mince ½ kg Salt ¾ tsp Black pepper
1. Almond stuffed dates sealed with olper cream 2. Bar
Preheat oven to 150°C. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar,
Ingredients Ingredients 200g active white sourdough starter 350g strong white
Funfetti Cake Recipe Serving Details Serves: 12-14 slices Preparation Time:
Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
Serving Details Servings: 10 Preparation Time: 20 minutes Cooking Time:
Serving Details: Makes approximately 20-24 shortbreads. Recipe Description: Indulge in
Heat clarified butter in a skillet. Then add coconut and sauté it. Then add solidified milk, sugar and green cardamom, cook well. When sugar is properly mixed, add rose water, mix and remove from heat.
Try this special Multigrain Misal which is not only delicious
With summer quickly approaching, here’s a quick guide to apples
When life gives you Boiled Rice, make Fried Rice #VegFriedRice.
Puneri Missal’s recipe is right here for you all the
Recipe for Beginners – Bhatura is a fluffy deep fried
SUBSCRIBE TO THE NEW HELL’S KITCHEN CHANNEL: https://www.youtube.com/channel/UCt1fxPc6KaOeMxdhtUcEEEA He can’t
Baked Methi Puris, healthy and low cal version of deep-fried
We’ve raided the archives and put together a bunch of
It happens each year without fall flat. The climate begins
In a blender on low speed for 30 secs blend blueberries, yogurt, orange juice, sugar, vanilla extract, and cinnamon together.
Lavender in your pillow, avoiding all digital screens, meditation –
Bring the rice, water and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender for 20 to 25 mins.
Ingredients 2 cups brown rice 5 cups water 1 large
In a medium bowl combine chickpeas, onion, cucumber, tomato, vinegar. Mix well and serve.
Whether or not you’re a aggressive athlete, a weekend warrior,
Throw a few frozen bananas into a blender cup along with the peanut butter, soy milk, greek yogurt, honey, and salt. Blend until smooth.
Karachi, 27th May 2022 –From Karachi to Peshawar, covering all
The Pakistan Super League is a professional Twenty20 cricket league
Haier – The main title sponsor of Peshawar Zalmi is
The brand building and globalization strategies keep magnifying Haier’s brand
Haier 12.12 sales comes to an amazing end. We would
Tired? Had an exhausting day at work? All you want
Haier brings to you the best promotional offer as promised.
Karachi: Monday, November 23rd2020, marked an end to the hugely
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.
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.
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.
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.
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.
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 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?? 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.
All Rights Reserved. Powered by The Cook Book
