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Breakfast Recipes

raspberry almond oat breakfast cookies

Raspberry, Almond & Oat Breakfast Cookies | The Cook Book

Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand. Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.

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Raspberry, Chocolate & Hazelnut Breakfast Bread Recipe | The Cook Book

Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days. When you’re ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit. With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty. Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.

Egg & Tomato Baps | The Cook Book

Brush the cut side of the tomatoes with a little of the oil then cook them on a low heat, cut-side down in a small, non-stick frying pan. While they cook, beat the eggs with seasoning and the chopped parsley in a small bowl. Turn the tomatoes over to briefly heat on the other side and then set aside. Wipe the pan, then add the remaining oil and cook the garlic on a medium heat for a few seconds, stirring all the time until softened. Pour in the egg mixture and cook, stirring occasionally over the heat. Once it’s almost set flip over to cook the other side for a few seconds more. Halve the baps and squash on the tomatoes, quarter the omelette and serve, 2 pieces inside each bap.

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Apple Turnovers Recipe | The Cook Book

Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.

Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.

Heat the oven to 220C/200C fan/gas 7. Unravel the Jus-Rol™ Puff Pastry Sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.

Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

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Chia & Oat Breakfast Scones with Yogurt and Berries | The Cook Book

Heat oven to 200C/180C fan/gas 6 and line the base of 4 x 185ml ramekins with a disc of baking parchment and oil the sides with the rapeseed oil. Measure the milk in a jug and make up to 300ml with water. Stir in the lemon juice, vanilla and the 2 tsp oil. Mix the flour, seeds and oats then blitz in a food processor to make the mix as fine as you can. Stir in the baking powder.

Pour in the liquid, then stir in with the blade of a knife until you have a very wet batter like dough. Spoon evenly into the ramekins then bake on a baking sheet for 20 mins until risen – they don’t have to be golden but should feel firm. Cool for a few mins then run a knife round the inside of the ramekins to loosen the scones then carefully ease out.

The scones can be eaten immediately or cooled and stored for later. If you’re following our Healthy Diet Plan, this recipe can be used for two people over two meals, use two scones straight away split in half and served topped with half the yogurt and two portions of the berries. Cool and pack the remainder to eat on another day on the plan.

Main Course Recipes

turkish kabas

Turkish Kababs Recipe

Grind chicken mince, onion, garlic and make it minced. Now add lemon juice, oregano, black pepper, salt turmeric and all spice in chicken.

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Beef Crackers

Recipe Description Beef Crackers are a delightful and crispy snack,

Desserts Recipes

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Strawberry Ice Cream

Chop Banana and toss them in lemon juice to avoid turns to black. Freeze banana for 2 hours and strawberries for 1 hour. Put almonds and strawberries into blender and make a smooth puree.

Eclair Cake

Eclair Cake Recipe

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan.

Coconut Macaroons

Coconut Macaroons Recipe

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. In a large bowl, stir together the flour, coconut and salt.

Video Recipes

Chef Wang Gang Biography (China)

Discover the inspiring journey of Chef Wang Gang, a culinary maestro from China. Uncover his passion for food, his innovative techniques, and his dedication to preserving traditional Chinese cuisine. Explore Chef Wang Gang’s remarkable career, accolades, and his unwavering commitment to culinary excellence. Immerse yourself in the world of this renowned chef and experience the flavors that have captivated diners worldwide. Get to know the culinary genius, Chef Wang Gang, through his extraordinary biography.

Health & Fitness

PUDDING

Chocolate Pudding

In small bowl, combine cornstarch and water to form a paste. In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils

pasta

Chicken Pineapple Pasta Salad

In medium bowl combine yogurt, mayonnaise, soy sauce, honey, salt and pepper, and pineapple juice. Set aside to thicken. Now add, stir together chicken, Italia   pasta, celery, almonds and green onion. 

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.

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Vegetable Smoothie

Combine all the ingredients in a blender and process it until smooth for about 3 minutes. Chill for at least 30 minutes.

Pakistani Chefs Interviews

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Chef Mehboob Khan
chef jalal
Amir Iqbal

Overseas Chefs Interviews

An Exclusive Interview of Chef Vicky Ratnani
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Food Industry Leaders

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Blogs

About The Cook Book

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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.

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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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