The Cook Book
The Cook Book

Breakfast Recipes

muffins 0

Nutty blueberry muffins

Heat oven to 180C/160C fan/gas 4. Lightly grease a silicone muffin tray with oil spray, or line with paper cases. Put the flour and hazelnuts in a food processor, and whizz until the nuts are finely ground. Tip into a bowl and stir in the bicarbonate of soda. Whisk together the buttermilk, milk, eggs, agave and oil. Mix the wet ingredients into the dry until smooth, then stir in the blueberries. Divide the mixture between the muffin holes and bake for 20 mins until a skewer poked in comes out clean. Leave to cool for 10 mins, before turning out of the tray. If freezing, defrost at room temperature, then warm through in the oven.

baked green eggs

Baked green eggs

Heat oven to 200C/180C fan/gas 6. Mix together the spinach, pesto, cream and some seasoning, and tip into 2 individual shallow ovenproof dishes. Sprinkle the cheese over the top. Make 2 shallow hollows in the mixture in each dish and break an egg into each hollow. Bake in the oven for 10-12 mins until the whites are set and the yolks are still runny.

rhubarb custard french toast

Rhubarb & custard French toast

Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.

Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.

Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.

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Perfect scrambled eggs recipe

Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.

Buckwheat American Pancakes 84e5933

American buckwheat pancakes

Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.

Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don’t overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.

Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.

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New potatoes with radishes & cured ham

Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water. Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of Sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.

Main Course Recipes

cornpasta

Chicken Corn Pasta Recipe

Heat butter in a pan and saute garlic in it. Then add chicken, salt, black pepper, plain flour and mustard powder and fry for 2 minutes. Now add milk, sweet corn, mixed herb and cook until thick. Then add boiled pasta, ketchup, chili garlic sauce, orange food color

cod

Cod with Italian Crumb Topping Recipe

Preheat oven to 450 degrees F (230 degrees C). In a small shallow bowl mix the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder, pepper and set aside. Coat the rack of a broiling pan with cooking spray.

buddha noodles

Buddha Noodles Recipe

In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice and garlic

Desserts Recipes

chineesecononutpudding

Chinese Coconut Pudding Recipe

Lightly grease a 1-quart mold. In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.

baklava

Baklava Recipe

Preheat the oven to 170C. To make the syrup, place the sugar, and lemon zest and juice in a saucepan over medium heat with 2/3 cup (165ml) water, stirring until the sugar has dissolved.

Video Recipes

Health & Fitness

Pakistani Chefs Interviews

Zubaida Apa
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naheed
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

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