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The Cook Book

Breakfast Recipes

chia yogurt puddings with berries

Chia & yogurt puddings with berries

The night before, put the gelatine in a bowl of cold water. Warm the milk with the chia seeds and vanilla in a saucepan, stirring over a low heat until the seeds soften. Remove from the heat. Squeeze the gelatine to remove any excess water, then stir into the warm milk until it dissolves. Stir in the yogurt, then pour the mixture into four mini basins or ramekins (about 175ml each), sprinkled with a little water. Cover and chill.

Blitz a quarter of the berries in a bowl with a hand blender to make a smooth sauce. Cover and chill along with the remaining berries until breakfast.

To serve, run a knife around the inside of the moulds to loosen, then turn out onto plates. Spoon over the berry sauce and scatter with the remaining berries and mint leaves. Will keep chilled for up to one day.

maple squash bacon blueberry

Maple squash, bacon & blueberry porridge topper

Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with the oil, cinnamon and a pinch of salt. Roast on a parchment-lined tray for 25 mins. Crumble the cooked bacon over the squash, add the blueberries and drizzle with the maple syrup. Return to the oven for 5 mins until the squash is caramelised and the blueberries look plump and juicy. Meanwhile, make your porridge. Top with the squash, bacon and blueberries, and drizzle with a little extra maple syrup.

acai bowl

Açaí bowl

Put the açaí powder, frozen berries, banana and ice cubes into a powerful blender with 100ml water. Blitz until smooth, then pour into a bowl and add your choice of toppings.

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Chicken Pie

Ingredients: 1 cup boiled chicken (shredded) 1 cup cabbage (shreded)

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Smoky rashers & tomatoes on toast

Heat a non-stick pan or griddle and spray or rub with a little oil to lightly grease it. Cook the turkey rashers and tomatoes for a couple of mins each side. Meanwhile, toast the bread, spread with mustard and squash half an avocado on each. Add the turkey rashers, tomatoes and rocket, and serve hot.

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Flash-fried smoked salmon & egg bagel

Toast half of split bagel. Stir creamed horseradish into mayonnaise. Cook slice of smoked salmon in a non-stick frying pan for a few seconds on each side, until it turns opaque. Spread one side of the bagel with the mayo and top with the salmon. Splash some oil in the pan and fry egg. When nearly done, add garlic clove and sizzle briefly. Put the egg on top of the salmon, season and scatter over the garlic.

Main Course Recipes

fishcurry

White Fish Curry Recipe

Season the fish on both sides with salt and pepper. Cut into four equal pieces, if bought whole.Heat the oil in a deep heavy-based frying pan with the sliced garlic. Cook until the garlic is golden, then lift out and discard, using a draining spoon

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Spicy Thai Beef Recipe

Pound undercut and cut into long thin strips. Cook undercut in 3 cups coconut milk and water. Blend together ginger, 2 stalks of spring onions, garlic, green chillies, whole red chillies, shrimp sauce, lemon juice, fresh coriander and water.

Desserts Recipes

Cinnamon Ice Cream

Cinnamon Ice Cream Recipe

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble.

Video Recipes

Health & Fitness

pizza sauce

Exquisite Pizza Sauce

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, basil, ground black pepper, cayenne pepper, red pepper flakes and salt and mix together breaking up any clumps of cheese.

momspotatoes

MOMAS POTATOES

Preheat 175 degrees C. In a large bowl, combine the potatoes, rosemary, oil, salt and pepper.

mac and cheese

Easy Gluten-Free Macaroni and Cheese

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite for 8 minutes.

Creamy yogurt porridge with banana, blueberry & almond topping

Blueberry Smoothie

In a blender on low speed for 30 secs blend blueberries, yogurt, orange juice, sugar, vanilla extract, and cinnamon together.

parmesan asparagus

Asparagus with Parmesan Crust

Preheat oven to 450 degrees F (230 degrees C). Place asparagus on a baking sheet. Drizzle with olive oil and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus and season with freshly ground black pepper.

whole grain banana muffins

Whole Grain Banana Muffins

Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin. In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt.

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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