Recent Posts

Tailgate Tots
February 24, 2026

Tailgate Tots

Buffalo chicken dip and wings are game day must-haves, but if you’re looking for something different to snack on this year, then these tailgate tots are just the thing. Not only do they look (and sound) adorable, but their individual serving portions make them so easy to eat while you’re …

Simple
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by CookDiaries
Ebelskivers
February 23, 2026

Ebelskivers

Ebelskivers are a Danish pancake that is cooked into a sphere using a special pan. They are fluffy and silky smooth on the inside, and you can fill them with anything from fresh berries to cream cheese. Flipping them in the pan is almost as …

Breakfast
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by CookDiaries
Cacio e Pepe
February 22, 2026

Cacio e Pepe

The classic Cacio e Pepe turned into the perfect LOW-CARB side dish. This is the best recipe if you want the Italian simplicity of this dish, but lighter and healthier. Ready in 10 minutes, you’ll make it once a week!

Prep Time:5minutes mins
Cook Time:5minutes mins
Servings:4

Ingredients

  • ▢2 tsp olive oil
  • ▢2 tsp unsalted butter
  • ▢1 lb fresh sugar snap peas stem ends and string removed from each pod
  • ▢1/2 tsp coarse salt plus extra to serve
  • ▢3/4 tsp black cracked pepper
  • ▢1/4 cup fresh shredded parmesan cheese plus extra to serve

Instructions 

  • Heat oil and butter together in a large pan over medium-high heat.
  • When butter has melted, add the snap peas, tossing them around in the pan to coat in the oil/butter mixture.
  • Season with salt, pepper and cayenne (if using) and sauté for until the snap peas are crisp-tender, about 4-5 minutes
  • Add in the parmesan cheese; cook until just slightly melted and remove immediately from the heat.
  • Transfer to a serving bowl; season with extra parmesan cheese and cracked black pepper to serve.

Notes

The secret to perfecting this recipe:

  • Do not overcrowd the pan.
    The sugar snap peas should sit in a single layer so they sauté instead of steaming.
  • Watch the heat before adding the cheese.
    Lowering the heat helps the Parmesan soften and coat the peas instead of sticking to the pan.
  • Cook the peas just until crisp-tender.
    Overcooking will cause them to lose texture and release moisture.
  • Add salt gradually.
    Parmesan already adds salt, so taste before adding more.
  • Serve immediately.
    This dish is best while hot, right after the cheese has softened.

Nutrition

Calories: 113kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 415mg | Potassium: 245mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1355IU | Vitamin C: 68mg | Calcium: 110mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Simple
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by CookDiaries
Chicken Protein Bowls
February 21, 2026

Chicken Protein Bowls

Hearty Chicken Protein Bowls – Made with nutty quinoa, tender rotisserie chicken, vibrant purple cabbage, plump edamame, sweet mango and it’s all drizzled with a creamy peanut sauce. It’s a filling and nutritious way to pack in the protein and the flavor! Prep30minutes minutesCook15minutes minutesServings: 4 Ingredients Bowls Peanut Sauce …

Chicken
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by CookDiaries
Tom and Jerry Batter
February 20, 2026

Tom and Jerry Batter

This Tom and Jerry batter recipe is a favorite holiday drink topping in my family. The batter makes an excellent topping for both alcoholic cocktails, as well as hot cocoa, eggnog, or warm milk for the kids. The batter can be frozen or kept in …

Sip Fresh
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by CookDiaries
Caprese Frittata
February 19, 2026

Caprese Frittata

Caprese Frittata is a fresh, flavorful dish inspired by the classic Italian salad. Fluffy eggs are combined with juicy tomatoes, melty cheese, and fragrant basil, creating a light yet satisfying meal that works just as well for breakfast and brunch as it does for an easy weeknight dinner.

Prep Time:5minutes mins
Cook Time:13minutes mins
Servings:8 generous serves

Ingredients

  • ▢1 teaspoon olive oil
  • ▢2 teaspoons garlic minced, or 2 large cloves garlic, minced
  • ▢250 g grape tomatoes
  • ▢1/2 cup fresh basil leaves stems removed, finely sliced or shredded
  • ▢1 pinch salt to season – optional
  • ▢8 eggs large
  • ▢1/4 cup unsweetened almond milk or skim/low fat milk
  • ▢1/2 cup baby spinach leaves pre washed and ready to use
  • ▢3 ounces mozzarella cheese fresh, slice thinly into rounds
  • ▢2 tablespoons grated mozzarella cheese optional
  • ▢1 drizzle balsamic glaze

Instructions 

  • Preheat your oven to broil or grill setting on medium heat.
  • Slice tomatoes in half horizontally. Heat oil in an 8-inch non stick pan or skillet over medium-high heat. Once hot, add the garlic, stirring while it cooks for about one minute until fragrant. Add the tomato slices and basil. Continue cooking until the tomatoes are becoming slightly blistered and soft.
  • While the tomatoes are frying: whisk the eggs, milk and a pinch of salt together in a medium-sized bowl until well combined. When tomatoes are ready, transfer HALF of the tomato mixture onto a warmed plate; cover and set aside.
  • Pour the egg mixture into the remaining tomatoes in the pan, stirring the tomatoes around through the eggs (for about 20 seconds) to mix the flavours through.
  • Reduce heat to low-medium; add in the spinach leaves and arrange the mozzarella slices evenly over top, pressing them down slightly into the egg, and cook until the eggs are almost set (the centre will be slightly runny). It takes about 8 minutes (approximately).
  • Sprinkle the extra cheese (if using) over the top and transfer pan/skillet into the preheated oven. Grill/broil until the top is golden, puffed up and cooked through. The edges and the bottom of the frittata will be golden.
  • To serve, warm the remaining tomatoes and basil mixture, and spoon over the top. Drizzle with the balsamic glaze.

Notes

We recommend using fresh mozzarella both grated and sliced into rounds for the best consistency. 

Nutrition

Calories: 119kcal | Carbohydrates: 2g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 175mg | Sodium: 171mg | Potassium: 164mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Simple
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by CookDiaries
Orange Olive Oil Cake with Cardamom
February 18, 2026

Orange Olive Oil Cake with Cardamom

A simple dessert that only requires a few baking staples, oranges and cardamom. The star ingredient here is a high-quality extra virgin olive oil, which not only creates a moist texture, but also adds a rich, slightly fruity flavor to this orange olive oil cake. …

Desserts
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by CookDiaries
Fried Calamari
February 17, 2026

Fried Calamari

Crispy, flavorful Fried Calamari is a delicious appetizer that tastes like something you would order in a fancy restaurant. The calamari is tenderized, breaded and then fried to golden brown, crunchy perfection. Take it to the next level with marinara sauce for dipping! Prep Time:20minutes minutesCook Time:30minutes minutesServings:4 people …

Seafood
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by CookDiaries
Spinach Pie
February 16, 2026

Spinach Pie

This savory spinach pie is packed with spinach and baked in a flaky crust. It’s loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day.

Prep Time:30minutes minutes
Cook Time:50minutes minutes
Servings:8 people

Ingredients

  • ▢1 refrigerated pie crust, or homemade
  • ▢3 tablespoons olive oil
  • ▢⅔ cup yellow onion, minced
  • ▢3 cloves garlic, minced
  • ▢20 ounces spinach, stems removed and chopped
  • ▢¼ cup fresh parsley, chopped
  • ▢3 tablespoons dried dill
  • ▢1 cup crumbled feta cheese
  • ▢1 cup ricotta cheese
  • ▢1 cup shredded parmesan cheese
  • ▢1 teaspoon salt
  • ▢1 teaspoon pepper
  • ▢3 large eggs, beaten

Instructions

  • Preheat the oven to 350 degrees Fahrenheit then line a 9-inch pie dish with 1 refrigerated pie crust,. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
  • In a large skillet over medium-high heat, saute ⅔ cup yellow onion, in the 3 tablespoons olive oil until the onion is tender. Add 20 ounces spinach, and 3 cloves garlic, and saute until the spinach has wilted down. Remove the spinach and onion from the heat and set aside.
  • In a large bowl, whisk together ¼ cup fresh parsley, 3 tablespoons dried dill, 1 cup crumbled feta cheese, 1 cup ricotta cheese, 1 cup shredded parmesan cheese, 1 teaspoon salt, 1 teaspoon pepper, and 3 large eggs,.
  • Add the spinach mixture to the bowl and mix thoroughly.
  • Remove the pie crust and pan from the fridge and fill it with the spinach filling.
  • Bake the pie for 45-50 minutes, the top of the pie should start to turn golden brown.
  • Remove from the oven and allow it to rest for at least 5 minutes before serving.

Nutrition

Calories: 363kcalCarbohydrates: 21gProtein: 18gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 102mgSodium: 914mgPotassium: 777mgFiber: 3gSugar: 1gVitamin A: 7642IUVitamin C: 27mgCalcium: 529mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Breakfast
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by CookDiaries
Lasagna Soup
February 15, 2026

Lasagna Soup

Easy to make, low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup, ready on the dinner table, with minimal effort and maximum taste! Prep Time:10minutes minsCook Time:4hours hrsServings:8 serves …

Pasta, Soups & Salads
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by CookDiaries