Banana muffins Recipe
Ingredients Ingredients 250g self-raising flour 1 tsp baking powder ½
Menu
Ingredients Ingredients 250g self-raising flour 1 tsp baking powder ½
Ingredients Ingredients 1 large egg 30g strong grated cheddar 30g
Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge. Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.
Ingredients Ingredients 4 rashers streaky bacon 100g halved cherry tomatoes
Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices. Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms. In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside. Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked. While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.
Ingredients Ingredients 2 eggs 2 tbsp whole milk toast, to
Ingredients Ingredients 2 bananas, peeled 100g porridge oats ¼ tsp
Tip the flour, salt and sugar into a bowl and mix together. Add the yeast and 150ml warm water, mix, then knead for a few mins to bring everything together into a soft dough. Tip onto your work surface and continue kneading for 10-12 mins until the dough feels stretchy. Return to a clean bowl, cover and leave to rise for an hour or two until doubled in size.
Meanwhile, toast the sesame seeds in a dry frying pan until golden. Set aside in the pan. Mix the molasses syrup or pomegranate molasses with 50ml water in a wide shallow bowl.
Divide the dough into four equal pieces. Roll each into a sausage about 45cm long. Flip the rope of dough back on itself then twist the two strands and loop into a ring, squeezing the ends together to secure. Once shaped, dip each piece into the molasses water, turning to coat, then into the sesame seeds, making sure each one is well covered. Transfer to a baking tray, cover and leave to prove for another 45 mins-1 hr. Heat oven to 200C/180C fan/gas 6.
When the breads have puffed up, uncover them and bake for 15-18 mins until golden. Cool, then wrap in a tea towel to keep them fresh. Can be made up to a day ahead and warmed gently before serving.
Ingredients: 3 lb. Chicken breast-boneless 8 oz Green Pepper 8
Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter.
Ingredients Mince 250 gm Thyme powder a pinch Oregano powder
Ingredients: 2 tablespoons of salt 1/4 cup of sugar 2
Ingredients: Beef undercut 1/2 kg Star anise 2-3 Cinnamon 2-3
Ingredients: Chicken 500 gm Skewers 8-12 Oil 1 cup Lemon
Ingredients: Butter 1/4 lb Flour 1 c Grated Cheddar Cheese
Ingredients Beef 1 kg (boiled) Onion 1 Lemon 2 Star
Ingredients Ingredients 140g soft toffees 2 x tubes of 6
اجزاء میدہ تین کپ نمک آدھا چائے کا چمچ چینی
Ingredients Ingredients 375g good-quality dark chocolate 375g butter, cut into
Ingredients Strawberry jelly 1 packet Banana jelly 1 packet Dry
Ingredients Ingredients 100g salted butter, plus extra for the tin
Ingredients : Strawberry 450gm Regular cream 400 ml Sugar 130gm
Ingredients Ingredients 125ml sunflower oil, plus extra for greasing 7
Ingredients Ingredients 6 slices white bread (ensure it’s vegan) 2
These tiny bite-sized samosas pair well with tea, coffee or
Khatta Moong is a marvelous Guajarati recipe which is made
Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best
• Recipe Name: Fajita Roll Recipe • Dated: 27 September
Jamie has a deliciously simple recipe for you that’s the
Old friend of Jamie’s and the master of the Turkey,
Discover the inspiring journey of Chef Joan Roca, Spain’s culinary maestro. From humble beginnings to global acclaim, explore the life and legacy of this celebrated chef. Uncover his innovative culinary techniques, mouthwatering creations, and profound impact on the gastronomic world. Get a taste of Chef Joan Roca’s remarkable career and immerse yourself in his passion for gastronomy, all in this captivating biography.
The brigade struggle with steaks, and Janet Street-Porter visits Limousine
Mix lemon juice, salt, black pepper and cut onion and tomato and mix them, Add boil beans in it and serve them.
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.
The recognition of meditation is rising as extra individuals uncover
Sorry, breakfast. When somebody is within the throes of a
Ingredients Beef under cut 1/2 kg (sliced) Salt 1 tsp
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,
As we all think about the yellow peel is just
Staying fit and healthy during Ramadan is important but getting
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
