Recent Posts

Polenta Bites with Wild Mushrooms and Fontina
August 3, 2020

Polenta Bites with Wild Mushrooms and Fontina

INGREDIENTS: 4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds) 2 tablespoons extra-virgin olive oil, plus more for brushing 1/4 cup (1/2 stick) unsalted butter 2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices 2 shallots, …

Appetizers
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by CookDiaries
Recipe: Char-grilled pizza!
July 29, 2020

Recipe: Char-grilled pizza!

Ingredients: Makes one 10-12 inch pizza (serves 2-3 folks) Dough 3/4 cups warm water 1 1/8 teaspoons of active dry yeast 1 3/4 cups plus 2 tablespoons of all-purpose flour 1 tablespoon EVOO (extra virgin olive oil) 1 teaspoon salt 1/2 teaspoon sugar EVOO Toppings …

Breakfast
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by CookDiaries
Zucchini and cauliflower fritters
July 24, 2020

Zucchini and cauliflower fritters

Ingredients:

  • 600 g cauliflower (leaves removed,cut into florets)
  • 1 clove garlic (slightly crushed)
  • 1 tsp onion flakes
  • 1 medium zucchini (grated)
  • 1 cup parmesan cheese (finely grated)
  • 1/4 cup tasty cheese (grated)
  • 2 cups self-raising flour
  • 1 pinch salt and pepper
  • 2 eggs (lightly beaten)
  • 3/4 cup water
  • 1 splash olive oil

Method:

1- Place the cauliflower florets into a food processor and blitz until they turn into small pieces. Transfer to a large bowl.

2 -Add the crushed garlic, onion flakes, grated zucchini, parmesan cheese and tasty cheese to the bowl with the cauliflower, sift over the self-raising flour and stir to combine.

3- Add the salt and pepper, then the beaten eggs along with 1/4 cup of water to the bowl with the cauliflower mixture and stir to combine. Gradually add the extra water and stir until you have a thick batter.

4 -Place a tablespoon of olive oil into a large frying pan and heat over a medium/high heat. Use a 1/4 measuring cup to scoop up the batter and place approximately six fritters (you may fit more in depending on the size of your pan) into your frying pan. Gently spread/flatten the fritters with a spoon until they are between 1/2cm-1cm thick.

5- Cook the fritters for 5 minutes on each side until they are crisp and golden brown before transferring to a plate and covering them with foil while you cook the next batch. Repeat above step until all the fritters have been cooked and then serve the fritters warm with a dollop of sour cream or tomato relish.

Image Source:*kidspot.com.au

Source:kidspot.com.au

Dinner & Lunch
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by CookDiaries
Mango and Nut Dream
July 24, 2020

Mango and Nut Dream

Ingredients: 1mango (peeled and diced)12 oz.Greek yogurt2 tbsp.dark brown sugar or muscovado sugar1/3 c.toasted Brazil nuts (roughly chopped) Directions: Fold mango into Greek yogurt, then divide between two 8-oz glasses or jars. Top with dark brown sugar or muscovado sugar.  Lightly cover with plastic wrap and …

Desserts
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by CookDiaries
Vegan Queso Mac
July 24, 2020

Vegan Queso Mac

Ingredients: 2 cups dry small shell pasta, uncooked 1 cup raw cashews 1 medium carrot, cut in large chunks (about 3/4 cup) 1-1/2 cups unsweetened cashew or almond milk 1/3 cup nutritional yeast seasoning 1 tablespoon cornstarch 4 tablespoons Earth Balance® Original Buttery Spread 1/2 …

Appetizers
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by CookDiaries
Ikan Goreng Kicap
July 22, 2020

Ikan Goreng Kicap

Ingredients:

Serves 4 people

  • 4 shallots 
  • 3 clove garlic 
  • 3 cm ginger 
  • 1 spring onion stalk 
  • 2 pcs big red chilies 
  • soya sauce(sweet)
  • soy sauce (salted)
  • salt
  • sugar
  • red snapper fish
  • marinade: 1 pc lime
  • 1 clove garlic(bruised)

Instructions:

1-Score & marinate fish

With a knife, score fish by making 4 slits on both sides. Evenly coat 4 tbsp turmeric powder and 4 tbsp cornstarch on both sides of the fish

2-Deep fry fish

In a pot, heat up enough vegetable oil for deep-frying the whole fish. Deep-fry the fish on high heat for 10 minutes, until crispy. Drain excess oil on a paper towel-lined plate and set aside.

3-Sautee shallots garlic & ginger

In a pan on medium-high heat, heat up 2 tbsp vegetable oil and sauté shallots, garlic and ginger for 1 minute,until fragrant.

4-Make sauce

  • In the same pan, mix in 5 tbsp kecap manis, 4 tbsp light soy sauce, 1 tbsp dark soy sauce, 200 ml water and thickener together and let it reduce until sauce thickens.
  • Season with ground white pepper to taste

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Image Source:*asianfoodnetwork.com

Source:asianfoodnetwork.com

Seafood
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by CookDiaries
Gascon mess
July 22, 2020

Gascon mess

Ingredients: MARINATED PRUNES 300g of Agen prunes, ready to eat, soft and pitted 50g of sugar 1 cinnamon stick 1 star anise 5 cardamom pods 2 oranges, zested 150ml of boiling water ARMAGNAC MESS 4 egg whites 240g of caster sugar 1l double cream 25g of icing sugar 100ml of Armagnac …

Desserts
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by CookDiaries
Tater Tot Breakfast Casserole
July 22, 2020

Tater Tot Breakfast Casserole

Ingredients: 12 large eggs4 ounces Monterey Jack cheese, shredded (about 1 cup)1/2 cup whole milk1/2 teaspoon table salt1/4 teaspoon black pepper1 (32-oz.) package frozen Tater Tots4 ounces sharp Cheddar cheese, shredded (about 1 cup)6 thick-cut smoked bacon slices, cooked and crumbled How to Make It: …

Breakfast
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by CookDiaries
Pork Carnitas {Instant Pot or Slow Cooker}
July 15, 2020

Pork Carnitas {Instant Pot or Slow Cooker}

Ingredients:

  • 3 lbs boneless pork shoulder, trimmed of excess fat
  • 3/4 cups low-sodium chicken broth
  • 3/4 cup fresh orange juice (about 2 – 3 oranges)
  • 3 Tbsp fresh lime juice (about 2 limes)
  • 2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 2 tsp dried Mexican oregano*
  • 1 tsp ground coriander
  • 1 tsp ancho chili powder
  • 1/4 – 1/2 tsp cayenne pepper, to taste
  • 1 small yellow onion, chopped
  • 6 cloves garlic, minced (2 Tbsp)
  • 1 1/2 Tbsp vegetable oil
  • Warmed corn tortillas, diced yellow onions, cilantro (for serving)

Instructions:

Slow cooker method:

  1. Place pork in slow cooker. Pour in chicken broth, orange juice and lime juice. 
  2. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
  3. Cover and cook on low heat 8 hours.
  4. Leave liquid in slow cooker, remove pork and shred with two forks.
  5. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
  6. Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.
  7. Position oven rack near broiler and preheat broiler to high.
  8. Broil until pork is browned and crispy in places about 3 – 6 minutes.
  9. Serve warm in tortillas with desired toppings.

Instant Pot method:

  1. Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice and lime juice.
  2. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
  3. Cover and seal lid (make sure valve is set to “sealing” position), press “manual” (or high pressure) and select 60 minutes.
  4. Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining pressure.
  5. Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker. 
  6. Shred pork and proceed with broiling method starting at step 5 above.
  7. Instant Pot method will take approx. 80 minutes + 10 minutes prep.
  8. Recipe source: Cooking Classy, recipe updated from archives originally shared July 2013.

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Image Source:*cookingclassy.com

Source:cookingclassy.com

Dinner & Lunch
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by CookDiaries
A Cheesecake Recipe You Can Enjoy Even If You’re Keto
July 15, 2020

A Cheesecake Recipe You Can Enjoy Even If You’re Keto

INGREDIENTS: For the Crust1 cup macadamia nuts1 cup blanched almond flour1/4 cup unsweetened shredded coconut3 Tbsp coconut oil or butter, meltedPinch sea salt For the Filling1 lemon3 8-oz packages cream cheese, softened1 cup powdered erythritol1 tsp vanilla3 eggs1 8-oz carton sour cream1/2 cup fresh blueberries …

Desserts
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by CookDiaries