Recent Posts

Kimchi Tuna Melts
May 28, 2026

Kimchi Tuna Melts

Kimchi Tuna Melts are a bold, flavorful twist on a classic comfort sandwich. Savory tuna is combined with tangy, spicy kimchi and melted cheese, then toasted until golden and gooey creating a perfectly crispy, melty bite with just the right kick of heat and umami. …

Seafood
-
by CookDiaries
Moscow Mule
May 27, 2026

Moscow Mule

The Moscow Mule is a crisp, refreshing cocktail known for its bold ginger kick and bright citrus flavor. Served ice-cold, it’s fizzy, zesty, and perfectly balanced an easy to make drink that’s ideal for casual gatherings or a simple, refreshing sip anytime. Prep: 5minutes minutesTotal: 5minutes minutesYield: 1 serving Ingredients Instructions

Sip Fresh
-
by CookDiaries
Strawberry Oatmeal
May 26, 2026

Strawberry Oatmeal

Summery Strawberry Oatmeal Breakfast Bars! Made with a fresh, jammy, just sweet strawberry filling that’s layered between a tender crisp, buttery oat crumble. A delectable way to start the day.

Prep20minutes minutes
Cook35minutes minutes
Servings: 9

Ingredients

  • 1 1/2 cups (125g) old fashioned rolled oats
  • 1 cup (125g) whole wheat pastry flour (spoon and level) or oat flour
  • 1/2 cup (100g) brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp (heaping) salt
  • 8 Tbsp unsalted butter, melted
  • 1 1/2 tsp vanilla extract
  • 16 oz. strawberries, hulled and diced (3 cups) or 2 1/2 cups blueberries
  • 1 Tbsp (9g) cornstarch
  • 1 1/2 Tbsp (30g) honey

Instructions

  • Preheat oven to 375 degrees. Grease a 9 by 9-inch baking dish, optionally you can also line with parchment paper to more easily remove bars.
  • In a mixing bowl using your fingers toss together oats, wheat pastry flour or oat flour, brown sugar, baking powder, and salt. Break up any small clumps of brown sugar as you toss.
  • Stir vanilla into dish with melted butter then pour into oat mixture, toss with a spatula to evenly coat mixture.
  • Press nearly 2/3 of the oat mixture into pan it should barely be enough to cover (reserving nearly 1/3 at 180g for the top).
  • In a separate mixing bowl toss together strawberries with cornstarch and honey. Spread strawberry mixture over bottom oat layer in pan.
  • Top strawberry layer with the remaining oat crumble mixture dotting it over the top (you can press pieces together slightly for more chunky crumble).
  • Bake in preheated oven until golden brown and juices are bubbling, about 35 to 40 minutes.
  • You can spoon it out warm but if you want more uniform bars wait 20 to 30 minutes to cut into squares.
  • Store in the fridge for up to 2 days, freeze for 3 months.

Notes

  • To Make Gluten Free Oatmeal Bars: Omit whole wheat pastry flour and use gluten free oat flour only. Use certified gluten free rolled oats and also gluten free baking powder. And as always ensure other ingredients are produced in gluten free facilities with no cross contamination. 
  • To make vegan: Replace honey with white sugar or maple syrup and butter with vegan butter or coconut oil.
Breakfast
-
by CookDiaries
Havuç Tarator
May 25, 2026

Havuç Tarator

Havuç Tarator is a creamy Turkish mezze made with tender carrots, yogurt, and garlic. Light yet flavorful, it strikes the perfect balance between refreshing and savory, making it an easy side dish or appetizer that pairs beautifully with grilled dishes, warm bread, or a spread …

Appetizers
-
by CookDiaries
Burrata Pasta
May 24, 2026

Burrata Pasta

This One-Pot Spicy Vodka Burrata Pasta cooks entirely in a single pan in exactly 30 minutes. Dry penne simmers directly in a spicy tomato and vodka broth, naturally thickening into a rich sauce without needing to drain any hot water. Finished with a fresh ball …

Pasta
-
by CookDiaries
Simit
May 23, 2026

Simit

Simit is a beloved Turkish street food known for its crisp, sesame-coated crust and soft, chewy center. Often enjoyed for breakfast or alongside tea, these golden bread rings are simple yet deeply comforting, offering a perfect balance of nutty flavor and satisfying texture in every bite.

Prep Time20minutes mins
Cook Time20minutes mins
Yield: 6Simits

Ingredients

Simit Dough

  • 500 g strong white bread flour (plus extra for sprinkling on your surface when shaping the Simit)
  • 7 g fast-action yeast
  • 1 tsp salt
  • 300 ml tepid water
  • A little olive oil (to oil the bowl the dough proves in)

Simit Topping

  • 100 ml grape molasses (üzüm pekmezi)
  • 50 ml water
  • 2 tsp flour
  • 300 g toasted sesame seeds

Instructions

  • Mix strong white flour, salt and fast-action yeast in a large bowl making sure the salt and yeast are kept apart at this initial stage. Make a well in the centre, then add 300 ml water, and mix well.
  • Tip onto a lightly floured work surface and knead for around 10 mins. Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour or until doubled in size.
  • Mix the grape molasses, water and flour in a large bowl.
  • Prepare the toasted sesame seeds. Take the raw sesame seeds, toast in a dry pan until golden, shaking and stirring the pan regularly. Take care not to burn the seeds. It should only take a few minutes to toast the sesame seeds.
  • Preheat the oven to 220°C / fan 200°C / gas 7 / 425°F. Place a baking tray in the oven.
  • Once the dough has proved, cut into 12 equal sized pieces. Sprinkle some flour on the surface and roll each piece into a long sausage about 25cm long. Take two of the rolled dough pieces and place them alongside each other. Squeeze the ends together and roll the ends in opposite directions, causing them to braid. Squeeze the two ends together to form a ring. Repeat with the remaining dough.
  • Dip the simits into the grape molasses mixture until covered. Cover completely with sesame seeds. Stretch the dough a little as you do this to ensure the Simit is even but don’t worry if it is not perfect – rustic is a great look! Place the ready Simits on a piece of baking paper, cover with a tea towel and let prove for a further 30 mins.
  • Bake for 15 to 20 mins until cooked through and golden brown on the outside. Check the Simit occasionally to make sure it doesn’t burn and turn the heat down if necessary.
  • Leave to cool on a cooling rack. Simit is best eaten while still warm so if you don’t eat them straight away, reheat in the oven before consuming.

Notes

Always use weight measurements in baking. Volume measures are simply too inaccurate, often leading to disappointing results. Most kitchen scales, even cheap ones, usually have the option to display grams as well as ounces.

Bread
-
by CookDiaries
Moroccan Mint Tea
May 22, 2026

Moroccan Mint Tea

All around the world Moroccan mint tea is probably the most famous emblem of Morocco. Everyone knows about it and loves it, for Moroccans, mint tea is as important as earl grey is for the British and green tea is for the Chinese. They serve …

Sip Fresh
-
by CookDiaries
Pan Dumplings
May 21, 2026

Pan Dumplings

Skip the folding and pleating with these easy pan dumplings. By searing the meat side first and using a simple press-on wrapper, you get a juicy, flavorful dinner with half the effort of traditional potstickers. Prep Time:20minutes minsCook Time:20minutes minsServings:30 dumplings Ingredients Instructions  Making sure the vegetables are …

Dinner & Lunch
-
by CookDiaries
Teriyaki Tofu
May 20, 2026

Teriyaki Tofu

A protein rich recipe made from golden brown pan fried tofu that’s coated in a simple, sweet and savory teriyaki sauce. No marinating required and it’s surprisingly so good that even meat eaters will love this vegan dish! With the rising prices of meat tofu is an excellent economical alternative.

Prep: 20minutes minutes
Cook: 15minutes minutes
Servings: 4

Ingredients

Tofu

  • 20 oz extra firm tofu, preferably high protein
  • 2 1/2 Tbsp avocado oil or light olive oil
  • 3 Tbsp cornstarch, divided
  • Sliced green onions and toasted sesame seeds, for garnish

Teriyaki Sauce

  • 1/4 cup water
  • 1 1/2 tsp cornstarch
  • 1/4 cup low sodium soy sauce
  • 2 Tbsp mirin
  • 1 1/2 Tbsp maple syrup or honey
  • 1 1/2 Tbsp brown sugar
  • 1 Tbsp rice vinegar
  • 1/4 tsp toasted sesame oil
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp minced fresh garlic

Instructions

  1. Cut tofu into 1-inch chunks. Line a 18 by 13-inch baking sheet with two layers of paper towels. Spread tofu over paper towels and let drain for 15 minutes while you prepare the sauce.
  2. For the sauce in a mixing bowl whisk together water with 1 1/2 tsp cornstarch. Add in soy sauce, mirin, maple syrup, brown sugar, rice vinegar, sesame oil, ginger and garlic and whisk until blended.
  3. Lay another layer of paper towels over tofu and gently press to remove more moisture. Pull the paper towel from underneath the tofu, leaving the tofu on the now bare baking sheet and placing the tofu fairly close together.
  4. Dust 1 1/2 Tbsp cornstarch over tofu, turn and dust opposite side with 1 1/2 Tbsp tofu and gently toss.
  5. Heat oil in a 12-inch non-stick skillet over medium-high heat. Cook tofu until golden brown all over, about 10 minutes (be careful it may splatter a bit as it cooks so stand back).
  6. Transfer tofu to baking sheet lined with a paper towel to drain.
  7. Let pan cool off heat briefly (about 15 seconds) then return to medium-low heat, whisk soy sauce mixture once more and pour into pan. Cook and whisk until thickened, about 30 seconds.
  8. Add tofu and cook about 20 seconds longer until sauce is thick and tofu is coated.
  9. Serve right away garnished with green onions and sesame seeds.
Dinner & Lunch
-
by CookDiaries
Cheesy Garlic Bread Rolls
May 19, 2026

Cheesy Garlic Bread Rolls

Cheesy Garlic Bread Rolls filled with garlic butter, mozzarella, and parmesan, then baked until browned and brushed with a honey butter glaze. Perfect for holidays, family dinners, or serving warm with coffee the next day. Prep Time:35minutes minsCook Time:30minutes minsServings:8 rolls Ingredients For dough: Garlic Butter: Cheese filling: …

Dinner & Lunch
-
by CookDiaries