Cookism's profile page
Recipes
Scallops in Beurre Blanc Sauce
By cookism
At Cookism, we derive immense pleasure from delivering dishes that tantalize taste buds and titillate the eyes
- For Beurre Blanc sauce:
- 20 Large Scallops
- Salt & Black Pepper (to taste)
- 1 - 2 tbsp of Olive Oil
- Salmon Roe
- Micro-greens
- 3 Shallots (peeled and finely chopped)
- 45 ml of White Wine Vinegar
- 90 ml of Chardonnay
- A Pinch of Salt and White Pepper (to taste)
- 180 g of Cold Butter (cut into cubes)
Baked Alaska
By cookism
Baked Alaska is one of those desserts that are light on the tongue but difficult to forget
- For Italian Meringue:
- 4 cups ice cream of your choice
- 4 slices pound cake discs (1cm thick, 8cm wide)
- 1 tbsp rum
- 2 tbsp caramel sauce
- 4 egg whites
- 200 g caster sugar
- 75 ml water
Galaxy Donuts
By cookism
Galaxy Donuts are out of this world and great to make with the kids
- DONUTS:
- 4 teaspoons active dry yeast
- 1/4 cup lukewarm water
- 1 1/2 cups lukewarm milk
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup softened butter
- 5 cups plain flour, plus more for dusting
- vegetable oil for frying
- GALAXY GLAZE:
- 2 cups icing sugar
- 4 tablespoons milk
- 1 squeeze vanilla bean paste
- 4 (0.65-ounce) bottles high pigment food coloring, Americolour brand or any professional baking food coloring brand, in purple, electric pink, navy blue, super black
Squid Ink Giant Raviolo
By cookism
We've been talking about making ravioli for what seems like ages, so when we finally got down to make them, we went...
- For squid ink pasta:
- 300 g of '00' Flour
- 3 Eggs
- 1 tbsp of Squid Ink
- For ravioli filling:
- 150 g of Prawns (deveined and finely chopped)
- 100 g of Smoked Salmon (finely chopped)
- Olive Oil
- Salt & Black Pepper (to taste)
- 20 ml Brandy
- 1 tbsp of Parsley (chopped)
- 250 g of Ricotta
- 8 to 10 Egg Yolks
- For serving:
- Tobiko
- Truffle Oil
Cinnamon Eggnog Rolls
By cookism
The Christmas festivities are upon us again
- For the dough:
- 3/4 cup eggnog, lukewarm
- 21/4 tsp instant yeast
- 1 egg
- 4 tbsp unsalted butter, melted
- 1/2 vanilla bean paste
- 21/2 to 3 cups plain flour, plus more for dusting
- 1/4 cup sugar
- 3/4 tsp salt
- For the filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup fine brown sugar
- 2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- For frosting:
- 50 g white chocolate, melted
- 50 g cream cheese
- 30 g unsalted butter, softened
- 2 tbsp eggnog
- 1/2 tsp vanilla bean paste
- 1 cup icing sugar
Cast Iron Skillet Cornbread
By cookism
There’s nothing more trusty than good old-fashioned bread, but occasionally we take a break from it and look outs...
- Dry ingredients:
- 1 cup corn meal
- 1 cup plain flour
- 2/3 cup brown sugar
- 1/2 tsp salt
- Wet ingredients:
- 2 eggs
- 1 cup buttermilk
- 115 g melted butter
- 1/2 tsp baking soda
Bucatini all' Amatriciana
By cookism
Bucatini is like hollowed-out spaghetti (they get their name from the Italian word "buco" or hole)
- 200 g of Bucatini Pasta
- 1 tbsp of Olive Oil
- Half Medium-sized Onion (diced)
- 1/2 tbsp of Crushed Red Pepper Flakes
- 100 g of Pancetta (cut into quarter inch strips)
- 50 ml of White Wine
- 1 (14oz) can of Italian Diced Tomatoes
- Salt and Black Pepper (to taste)
- Grated Pecorino (to serve)
Rum Caramel Pretzel Brownie
By cookism
Mini pretzels are among our favourite munchies, and we are glad that they perfectly complement the delicious fudgy ...
- For fudgy pretzel brownie:
- 170 g dark chocolate
- 113 g unsalted butter
- 11/2 cup light brown sugar
- 3 eggs
- 1/4 cup dutch-processed cocoa powder
- 1/2 tsp salt
- 1/2 cup + 2 tbsp plain flour
- 30 Snyders mini pretzels
- Maldon smoked sea salt, to taste
- For rum caramel sauce:
- 1 cup white sugar
- 1/4 cup water
- 3 tbsp rum
- 1/2 tsp salt
Quails with Brandy Hosin Glaze & Fondant Baby Potatoes
By cookism
Just for kicks, we decided to move away from our usual choice of poultry and use the more atypical quail as the sta...
- For quail with brandy hosin glaze:
- 1 tbsp of Olive Oil
- 2 Quails
- 60 g of Red Shallots (thinly sliced)
- 2 1/2 whole Garlic (peeled & smashed)
- 1/2 Cup of Brandy
- 1/4 of White Wine
- 1 1/2 tbsp of Hosin Sauce
- 15 g of Aged Dried Orange Peel (thinly sliced)
- 35 g of Rock Sugar (smashed into small pieces with a mortar & pestle)
- Juice from 1/2 Green Lime
- For fondant baby potatoes:
- 250 g of Baby Potatoes (washed)
- 1 Garlic Clove (smashed)
- 1 Bay Leave
- 100 ml of White Wine
- 25 g of Butter
- Salt & Black Pepper (to taste)
- 1 Sprig of Dill Leaves
- For blanched carrots:
- 2 Small Carrots
- Salt & Black Pepper (to taste)
- Olive Oil
Grilled Cola-glazed Pork Chops with Apple & Potato Mash
By cookism
People tend to be put off when it comes to cooking pork chops, thinking that if you undercook them, you’ll get tr...
- For the pork chops:
- 1 tsp of Olive Oil
- 1 Clove of Minced Garlic
- 2 Bay Leaves
- Leaves from 3 Springs of Thyme
- 3 tbsp of Balsamic Vinegar
- 1 Cup of Coke
- 4 Pork Chops (about 150g each)
- For apple & potato mash:
- 500 g of Potato (scrubbed and washed)
- 2 Granny Smith Apples (peeled & cores removed)
- 1/4 Cup of Milk
- 1/4 Cup of Thickened Cream
- 50 g of Softened Butter
- 3 Garlic Cloves
- 1 tbsp of Cider Vinegar
- Olive Oil
- Salt & Black Pepper