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Recipes
Salmon Rillettes
By cookism
As salmon lovers, we are always looking to explore the many ways of cooking it, such is the versatility of this fis...
- For poaching salmon:
- 250 g salmon fillet
- 5 tbsp softened butter
- 1/4 cup onion, finely chopped
- 1 tbsp creme fraiche
- 125 g smoked salmon, chopped into small chunks
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped chives
- 1 tbsp dill
- 1/2 tsp smoked paprika, to taste
- 2 tbsp lemon juice, to taste
- salt, to taste
- white pepper, to taste
- 2 bay leaves
- 1/2 tsp black peppercorn
- 1 star anise
- 1/4 cup onion, finely chopped
- 1 celery rib, finely chopped
- 1/4 cup white wine
- 2 cups water
Orange Madeleines
By cookism
The madeleine is a traditional cake blessed unto us cakeheads by patisserie paradise France
- 3 Eggs
- 130 g of Caster Sugar
- 200 g of Plain Flour
- 10 g of Baking Powder
- 200 g of Melted Butter
- 20 g of Honey
- 60 ml of Milk
- Zest of 1 Orange
- 1/2 tsp of Vanilla Bean Paste
- 1 tsp of Orange Blossom Water
- Icing Sugar
Raspberry & Coconut Financiers
By cookism
Financiers are elegant French tea cakes and are the mainstays of the display counters of self-respecting French pas...
- For coconut whipped cream (makes about 1 to 2 cups, you will only need 1 cup for this recipe):
- 115 g unsalted butter
- 30 g plain flour
- 55 g almond meal
- 90 g icing sugar
- pinch salt
- 90 g egg whites, lightly beaten(about 3 large eggs)
- 1/2 tsp vanilla bean paste
- raspberries
- 14-ounce can of coconut cream, refrigerated overnight
- 1 tbsp maple syrup
- 1 tsp vanilla bean paste
Vietnamese Fresh Spring Rolls (Gỏi cuốn)
By cookism
Vietnamese spring rolls, or gỏi cuốn, is a traditional Vietnamese snack we simply cannot get enough of
- Hoisin peanut sauce:
- 1 head of lettuce such as butterhead or coral, washed
- 8 round rice paper sheets, about 8.5 inches in diameter
- 1 tsp salt
- 1 tsp sugar
- 200 g pork loin
- 12 prawns, peeled and deveined
- 250 g fresh rice vermicelli
- Handful fresh mint
- Handful cilantro
- 1 cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- Nuoc Mam Cham：
- 4 tbsp fish sauce
- 2 tbsp lime juice
- 3 tbsp sugar
- 2 tbsp white vinegar
- 1 bird's eye chili, finely chopped
- 1 clove garlic, minced
- 1 tbsp hoisin sauce
- 3 tbsp peanut butter
- 1 tbsp toasted peanuts, finely chopped
- 2 tsp sriracha
- 1 tsp sesame oil
- 2 tbsp water
Spaghetti alla Carbonara
By cookism
To quote Steve Albini, “In heaven, after antipasti, the first course will be pasta
- 200 g of Spaghetti (we use no. 3 for this recipe)
- 1 tbsp of Olive Oil
- 1 Clove of Garlic (smashed)
- 100 g of Pancetta/Bacon (cut into 1cm strips)
- 30 g of Parmesan Cheese
- 30 g of Pecorino
- 3 Egg Yolks
- Salt
- Black Pepper
Pork Loin with Crispy Crackling
By cookism
It is not always that you find a dish that marries delightful crispness with satisfying juiciness
- For applesauce:
- 900 g boneless loin of pork, secured with kitchen twine
- 1 to 2 tsp vegetable oil
- Handful coarse sea salt
- 4 apples, cored, peeled and diced
- 3/4 cup water
- 1/4 cup sugar
- 3/4 tsp ground cinnamon
- 1/2 tsp vanilla bean paste
- 1/4 cup Courvoisier
Eggs en Cocotte with Smoked Salmon, Roe & Katsuobushi
By cookism
Who says we can’t put all our eggs in one basket? The timeless Eggs en Cocotte is one breakfast grub that allows ...
- 4 Eggs
- 1/2 tbsp of Softened Butter (for greasing ramekins)
- 4 heaping tbsp of Crème Fraîche
- Pinch of Salt & Black Pepper (to taste)
- Pinch of Cayenne Pepper (to taste)
- 60 g of Smoked Salmon (cut into strips)
- 1 sprig of Dill Leaves
- 4 tsp of Tobiko
- Handful of Katsuobushi
- Bread of your choice (to serve)
Salmon Tagliatelle with Creamy Lemon Dill Sauce
By cookism
Once in a while, the impulse to make our own pasta strikes
- For pasta:
- 2 eggs
- 150 g '00' flour, plus more for dusting
- 50 g semolina flour
- salt
- For salmon and sauce:
- 1 to 2 tbsp olive oil
- 400 g salmon fillets, skinned and pin bones removed
- 3 garlic cloves, crushed
- 11/2 cups cream
- 11/2 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 40 g Parmesan cheese, shaved
- 3 tbsp salmon roe
Carrot Ricotta Ravioli with Brown Butter Sage Sauce and Crushed Pecans
By cookism
When the mood to be hands-on and creative strikes, making ravioli can be a pretty therapeutic experience, from roll...
- For ricotta-carrot filling:
- 3 large carrots (about 450g), cut into chunks
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tbsp unsalted butter
- 1 shallot, minced
- 1 tbsp heavy cream
- 1/2 cup ricotta cheese
- 6 tbsp Parmigiano-Reggiano, grated
- Pinch of ground nutmeg
- 1 egg yolk
- For carrot pasta:
- 150 g ‘00’ flour, plus more for dusting
- 50 g semolina flour
- Pinch of salt
- 1 egg + 1 yolk (reserve remaining egg white in case the dough is too dry)
- 2 tbsp of carrot puree (from the filling)
- For brown butter sage sauce (per serving):
- 20 g butter
- 4 sage leaves
- 1 tbsp pecans, crushed
- Pinch of black pepper
Mango Lassi
By cookism
It is hard to find a beverage richer and more decadent than the lassi
- 1 whole mango, peeled, stone removed and diced
- 1 cup yogurt
- 1/2 cup milk
- 11/2 tbsp to 2 tbsp sugar, to taste
- Pinch ground cardamom, to taste + more for garnishing