Recent Posts

Fritto misto mixed fried fish
June 2, 2020

Fritto misto mixed fried fish

Ingredients: As much mixed fish as you want, squid, prawns and anchovies Flour for dusting Oil for frying to taste Salt Lemon to serve Steps: 1-Prepare the fish, wash and slice squid. Peel and devein prawns. Remove heads and guts from anchovies. Wash all fish well …

Seafood
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by CookDiaries
How To Make the Best Southern Banana Pudding
June 1, 2020

How To Make the Best Southern Banana Pudding

INGREDIENTS: 1 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon kosher salt 2 3/4 cups whole milk 4 large egg yolks 2 teaspoons vanilla extract 3 tablespoons unsalted butter 48 vanilla wafers (about 6 ounces), coarsely crumbled (2 2/3 cups), plus more for garnish 4 large bananas, sliced Whipped cream or meringue, for topping EQUIPMENT 8 (6-ounce) jars or 1 (1 1/2- …

Desserts
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by CookDiaries
Pinwheel Sandwich
June 1, 2020

Pinwheel Sandwich

INGREDIENTS:

  • 3 slice bread, white or brown
  • 3 tsp butter
  • ¼ cup eggless mayonnaise
  • 1 tsp green chutney
  • ½ capsicum, thinly sliced
  • 3 slice cheese
  • ¼ tsp pepper powder
  • 3 tbsp cabbage, shredded
  • ½ carrot, grated
  • 1 tbsp tomato sauce
  • pinch salt

INSTRUCTIONS:

  • firstly, take 3 bread slices and trim of the sides. you can use sides to prepare bread crumbs.
  • now using a rolling pin, flatten the bread slices.
  • using butter, press and seal 3 bread slices together.
  • now spread 3 tsp of butter over the bread slices.
  • prepare a sauce by taking ¼ cup eggless mayonnaise and 1 tsp green chutney.
  • mix well making sure everything is well combined.
  • spread 3 tsp of prepared sauce over the buttered bread.
  • also, top with ½ capsicum.
  • place 3 slice cheese and sprinkle ¼ tsp pepper powder.
  • now top with 3 tbsp cabbage and ½ carrot.
  • garnish with 1 tbsp tomato sauce and pinch salt.
  • roll tight making sure all the layers are intact.
  • now wrap in cling wrap tightly. you can alternatively use aluminium foil.
  • refrigerate for 30 minutes or until it sets well.
  • after 30 minutes, slice the sandwich thickly.
  • finally, the pinwheel sandwich is ready to be served.

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Image Source:*hebbarskitchen.com

Source:hebbarskitchen.com

Breakfast
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by CookDiaries
Broccoli and chickpea salad with green tahini and almonds
May 29, 2020

Broccoli and chickpea salad with green tahini and almonds

Ingredients: broccoli 400 g, cut into small florets tahini 1 tbs lemon juice 1 tbs olive oil 1 tbs fresh coriander ¼ cup(s), leaves fresh flat-leaf parsley ½ cup(s), coarsely chopped chickpeas, canned, rinsed, drained 1 can(s), 400g size can, (1x400g can) tomato(es) 300 g, grape variety, halved roasted almonds ¼ cup(s), (40g), chopped …

Soups & Salads
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by CookDiaries
PIMMS JELLIES
May 29, 2020

PIMMS JELLIES

INGREDIENTS: 8 sheets of leaf gelatine 500ml lemonade 200g small strawberries, hulled 2 small oranges 1 Granny Smith apple, peeled, cored and quartered Juice of 1 lemon 200ml Pimm’s No.1 2 tbsp caster sugar 125g mascarpone cheese 150ml double cream A few mint sprigs Shortbread …

Desserts
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by CookDiaries
Herbed Goat Cheese Stuffed Mushrooms
May 29, 2020

Herbed Goat Cheese Stuffed Mushrooms

Ingredients:

  • 12 oz cremini or button mushrooms
  • 4 oz goat cheese
  • 2-3 oz whipped cream cheese
  • 1/2 TBSP fresh parsley
  • 1 TBSP fresh chopped scallions or chives
  • 1/4 cup Italian-seasoned panko optional
  • extra virgin olive oil for drizzling (optional)
  • sweet balsamic glaze for drizzling

Instructions:

  1. First up, do you have a hand mixer? FAB! Use it to whip your goat cheese into fluffy amazingness.
  2. You could also use a small food processor to do the trick or let the goat cheese get ultra soft at room temperature, add a little drizzle of honey, and mix it up with some elbow grease and a fork.  Game on.
  3. Pre-heat oven to 350 degrees F.
  4. Clean mushrooms with a damp paper towel + remove stems.
  5. If using panko, lightly toast it by bringing a skillet to medium high heat with a drizzle of oil. Add panko and toast until golden, stirring frequently for about 1-2 minutes. Transfer to a small bowl and set aside.
  6. Combine goat cheese, whipped cream cheese, green onion, parsley, and mix well. A drizzle of honey would also be delicious here!
  7. Spoon a dollop into each mushroom. You can also add the filling to a piping bag or plastic bag with the edge cut off and pipe the filling into the shrooms <– this method is super speedy if you’re making a bunch!
  8. Arrange on a baking sheet lined with foil and bake at 350 degrees F for approx. 15-20 minutes, or until filling is warm and mushrooms are tender.
  9. Top with panko (optional) and garnish the tray with some extra parsley for a burst of color. Drizzle with balsamic glaze and you’re good to go!
  10. Dig in and devour while they’re hot!

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Image Source:*peasandcrayons.com

Source:peasandcrayons.com

Appetizers
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by CookDiaries
Chicken and sweet corn soup
May 29, 2020

Chicken and sweet corn soup

INGREDIENTS: 1L (4 cups) chicken consomme 2 (about 200g each) single chicken breastfillets  1 tablespoon light soy sauce 2 teaspoons finely grated fresh ginger 1 tablespoon cornflour 60ml (1/4 cup) water 1 x 420g can creamed corn 1 x 300g can corn kernels, rinsed, drained 100g …

Soups & Salads
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by CookDiaries
Chocolate Spider Web Cake
May 29, 2020

Chocolate Spider Web Cake

Ingredients: 180g butter, chopped 150g dark chocolate, chopped 1 cup caster sugar 1/4 cup cocoa powder 1 1/4 cups self-raising flour 2/3 cup plain flour 2 eggs, lightly beaten 5 white marshmallows 300g dark chocolate, chopped 200ml pure cream 1 tsp black gel food colouring …

Desserts
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by CookDiaries
Sausage with Skillet Potatoes and Buttered Cabbage
May 29, 2020

Sausage with Skillet Potatoes and Buttered Cabbage

Ingredients:

  • 4 tablespoons vegetable oil
  • 1 12 ounce package cooked chicken-apple sausage links
  • 3 tablespoons butter
  • 1 ½ pounds Yukon gold potatoes, cut into 3/4-inch cubes
  • 1 1 pound head Savoy cabbage, roughly chopped
  • ½ cup dill, parsley, and/or chives, coarsely chopped
  • ¼ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons cider vinegar
  • 1 tablespoon coarse ground mustard

Directions:

  • Step 1:In a 12-inch skillet heat 1 tablespoon vegetable oil over medium-high. Add sausage. Cook 7 to 10 minutes or until heated through. Transfer sausage to a platter; cover to keep warm. Add 1 tablespoon butter to drippings in skillet. Add potatoes to skillet. Reduce heat to medium. Cook potatoes, without stirring, 5 minutes or until golden brown on bottom; stir. Cook 10 to 15 minutes more or until tender and evenly browned, stirring occasionally. Transfer to platter with sausage; cover to keep warm.
  • Step 2:Heat remaining butter in skillet. Add cabbage, in batches if necessary. Cook and stir 3 to 5 minutes or until tender but still bright. Transfer to platter with sausage and potatoes; sprinkle with herbs, 1/4 tsp. salt, and 1/4 tsp. black pepper.
  • Step 3:In a small bowl whisk together 3 tablespoons vegetable oil, the vinegar, and mustard. Pour over sausage, potatoes

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Image Source:*midwestliving.com

Source:midwestliving.com

Dinner & Lunch
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by CookDiaries
Hot Dogs With Quick Cast-Iron Beans
May 28, 2020

Hot Dogs With Quick Cast-Iron Beans

INGREDIENTS: Canola oil, for grill grate1 tbsp.  olive oil1  small onion, diced1  (15-ounce) can small white beans, rinsed4  plum tomatoes, chopped2  cloves garlic, chopped2 tbsp.  molasses Kosher salt and freshly ground black pepper2 tsp.  red wine vinegar2 tsp.  Worcestershire sauce6  hot dogs6  hot dog buns …

Dinner & Lunch
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by CookDiaries