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Recipes
Mauritian Chicken Daube
By cookism
Who's in need of a hug in a bowl? The Mauritian Chicken Daube, or Daube de Poulet, is the answer
- 2 tbsp of Olive Oil
- 1 Small Onion (finely chopped)
- 2 Cloves of Minced Garlic
- 2 cm Piece of Ginger (finely chopped)
- 1 tbsp of Fresh Thyme Leaves
- 1 Red Chilli (finely chopped, we used bird's eye chilli)
- 1 Cinnamon Stick
- 1 Medium Tomato (chopped into chunks)
- 400 ml of Canned Diced Tomatoes
- 1 tbsp of Corriander Stalks + 1 tbsp of Corriander Leaves for garnishing (finely chopped)
- 150 ml of White Wine
- 1 tsp of Brown Sugar
- 1 Chicken Stock Cube (finely chopped)
- 2 Medium Potatoes (quartered)
- 450 g of Chicken Thighs (deboned, skinned and cut into pieces)
- Salt
Strawberry Risotto (Risotto alle fragole)
By cookism
Love is in the air! We believe that romance starts with the stomach, after all, love is tasteless without food
- 1 tbsp of Olive Oil
- Two Knobs of Butter
- 1/4 of Onion (finely chopped)
- 200 g of Arborio Rice
- 60 ml of Dry White Wine
- 400 to 500 ml of Hot Vegetable Stock
- 250 g of Strawberries (hulled and chopped into chunks, keep some for garnishing)
- 50 g of Grated Parmesan Cheese, plus extra to serve
- Salt (to taste)
- Balsamic Vinegar (to serve)
Scrambled Eggs & Smoked Salmon Toast
By cookism
The curtains are gently drawn open, allowing a strong but unobtrusive sliver of sunlight to fall on your half-open ...
- 1 muffin or bread of your choice
- 3 eggs
- 20 g butter, plus more for pan-frying muffin
- 1 tbsp crème fraîche or cream
- Pinch salt and black pepper, to taste
- 2 strips smoked salmon
- Dill, for garnishing
Roasted Leg of Lamb with Summer Vegetables
By cookism
Patience is really a virtue when it comes to certain dishes
- For roasted leg of lamb:
- 2 to 2.2 kg whole leg of lamb
- 2 cloves garlic, sliced into thick long strips
- 7 to 8 sprigs fresh rosemary
- Salt and black pepper to taste
- For sauce:
- 100 ml dry white wine
- 500 ml chicken stock
- 1 tbsp wholegrain mustard
- For roasted summer vegetables:
- 3 potatoes
- 1 yellow zucchini
- 1 beetroot, skin removed
- 3 carrots
- 1 green bell pepper
- 2 sprigs rosemary
- 6 cloves whole garlic
- Salt and black pepper to taste
- Olive oil
- 2 tbsp honey
Cookism's Easter Garden
By cookism
It was Easter and the festive mood was really getting to us
- For edible soil:
- 40 g of Oreo (without the cream)
- 20 g of Melted Butter
- For cinnamon carrot fries:
- 500 g of Carrots
- Pinch of Salt & Black Pepper
- Generous Pinch of Ground Cinnamon (to taste)
- 1 tbsp of Brown Sugar
- 1 tbsp of Corn Flour
- 1 tbsp of Olive Oil
- For soft-boiled eggs:
- 4 Large Eggs
- Salt
- Black Pepper
Minty Chocolate Christmas Bundt
By cookism
Perfect for your Christmas table, this rich chocolate bundt cake is filled with chocolate mint, topped with minty g...
- BUNDT CAKE:
- Softened butter, for greasing the pan
- 1 to 2 tablespoons cocoa powder (for flouring the pan)
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 3/4 cups sugar
- 1/2 cup vegetable oil
- 2 eggs, room temperature)
- 1 cup milk, room temperature
- 1 teaspoon vanilla bean paste
- 2 teaspoons peppermint extract
- 1 cup boiling water
- 3/4 cup Andes Mint Parfait Thins, chopped
- 1 large or several small candy canes
- PEPPERMINT GLAZE:
- 1 cup icing sugar
- 2 teaspoons butter, softened
- 1/4 teaspoon peppermint extract
- 2 About 2 tablespoons milk
Culurgiones
By cookism
Culurgiones are traditional ravioli that hail from the island of Sardinia, Italy
- For pasta:
- 250 g of Tipo 00 Flour
- 250 g of Semolina
- 1 tsp of Salt
- 3 tbsp of Olive Oil
- Warm water as needed (around 200ml)
- For filling:
- 5 Medium Potatoes (around 750g)
- 130 g of Pecorino Cheese (grated)
- 70 g of Ricotta
- 6 to 8 Sprigs of Mint (finely chopped)
- 4 tbsp of Olive Oil
- 2 Cloves of Garlic (finely minced)
- For Sauce:
- 3 Cloves of Minced Garlic
- 800 g to 1kg of canned peeled tomatoes (diced)
- Salt & Black Pepper (to taste)
- Brown Sugar (to taste)
- A Splash of Dry White Wine
- A Handful of Basil
- Olive Oil
Butternut Squash Tortellini with Butter Sage Sauce
By cookism
There is something about butternut squash that captivates us, from its bell-shaped curves to its appearance in Plan...
- For the pasta dough:
- 300 g ‘00’ flour, plus more for dusting
- 100 g semolina flour
- 4 eggs
- For the filling:
- 900 g butternut squash
- 3 garlic cloves
- Salt & black pepper, to taste
- 3 to 4 tbsp olive oil
- 60 g amaretti biscuits, crushed
- 1 cup ricotta cheese
- 1/4 tsp grated nutmeg
- 1/2 tsp Dijon mustard
- 1/2 cup grated Parmigiano Reggiano, plus more to serve
- For brown butter sage sauce (per serving):
- 20 g butter
- 4 sage leaves
- 1 tbsp pine nuts
- Pinch of black pepper
Chicken Karaage Don
By cookism
Chicken karaage, or Japanese fried chicken, is a popular dish in Japanese restaurants and izakayas
- For chicken karaage:
- 2 cups cooked Japanese short-grain rice, divided into two serving bowls
- Nori, cut into short strips for garnish
- Kewpie mayonnaise, to serve
- 600 g boneless chicken thigh, cut into bite-sized pieces
- 2 tbsp shoyu
- 2 tbsp ginger juice
- 2 tbsp sake
- 1/2 tbsp sesame oil
- 1/2 tbsp sugar
- 2 tsp grated garlic
- Pinch white pepper
- 1 egg
- 1/4 cup plain flour
- 1/4 cup potato starch
- Vegetable oil for deep frying
- For onion omelette:
- 50 ml dashi stock
- 1/2 tbsp sake
- 1/2 tbsp mirin
- 1/2 tbsp sugar
- 1 tbsp shoyu
- 1/2 medium onion, cut into thin slices
- 3 eggs
Lavender Chicken (Poulet a la Lavende)
By cookism
We take great inspiration from Rachel Khoo, and today's dish is a classic straight out of her The Little Paris Kitc...
- For lavender marinade:
- 6 Chicken Drumsticks
- 2 tsp of Lavender
- Zest of 1 Lemon
- Leaves from 2 to 3 Sprigs of Thyme
- 2 tbsp of Olive Oil
- 2 tbsp of Honey
- Juice of Half Lemon
- Salt (to taste)