The Cook

Author's details

Name: The Cook
Date registered: April 10, 2017

Latest posts

  1. Stuffed Chicken Breast with Chilli and Feta — November 18, 2017
  2. Pickled Cucumber — November 17, 2017
  3. Vanilla Cupcakes with Coconut Frosting — November 10, 2017
  4. Scrapple — November 8, 2017
  5. Cappuccino — November 8, 2017

Most commented posts

  1. Pomelo — 7 comments
  2. Steamed Barramundi with Ginger — 6 comments
  3. Nyonya Hot and Sour Noodles in Fish Soup – Penang Asam Laksa — 5 comments
  4. Crumpets — 4 comments
  5. Chinese Broccoli with Oyster Sauce — 4 comments

Author's posts listings

Stuffed Chicken Breast with Chilli and Feta

Chicken breast fillets are the perfect vessel for the chilli, feta and toasted almond stuffing, while vibrant green beans and wholesome lentils create the perfect base, making this a great, well-rounded meal. Just squeeze over fresh lemon juice and enjoy!

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Pickled Cucumber

A pickled cucumber (commonly known as a pickle in the United States and Canada or generically as gherkins in the United Kingdom, Ireland, Australia, and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers …

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Vanilla Cupcakes with Coconut Frosting

Delicious vanilla cupcakes are frosted with a decadent coconut frosting for the perfect treat at coffee time.

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Scrapple

For those who are not familiar with scrapple, which is also known by the Pennsylvania Dutch name “pon haus“, it is traditionally a mush of pork scraps and trimmings combined with polenta (cornmeal), wheat flour and spices. (The spices may include, but are not limited to: sage, thyme, savory and black pepper.) The mush is then formed into a semi-solid loaf, sliced and pan-fried.

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Cappuccino

A cappuccino is an Italian coffee drink that is traditionally prepared with double espresso, and steamed milk foam.

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Goan Curry Paste

Goan curry paste is a basic, yet essential paste that is used to prepare fish and vegetable curries from Goa.

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Coconut-Crusted Fish with Capers and Herb Potatoes

Simply combine shredded coconut and panko breadcrumbs for this moreish, crispy-crunchy coating for soft white fish. Then, while it’s baking, toss boiled potatoes and kumara with fresh herbs, tangy capers and butter, and voila, pub-style market-fresh fish of the day.

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Egyptian Carrot and Rice Salad with Pistachios and Goat’s Curd

You’ll often find chermoula used as delicious accompaniment to seafood, but Morocco’s cherished mix of coriander, parsley, paprika, cayenne and more also pairs wonderfully with vegetables, like these sweet roasted carrots. Tossed with rice, raisins, pistachios and an orange-honey dressing, plus creamy goat’s curd to bring it all together, this moreish rice bowl sings with exotic flavour.

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Corn & Black Bean Nachos with Jalapeño Yoghurt

We’d never say no to nachos for dinner – there’s nothing like the combination of melted cheese, tangy sour cream, and crunchy corn chips. We wanted to recreate some of those flavours and textures in a healthier version featuring oven baked tortillas, fresh corn and herbs, and a creamy yoghurt sauce to bind it all together.

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Cheesy Bean Nachos with Corn and Capsicum Salsa

Treat the family to a dish of bubbling nachos, where the cheesy goodness is balanced out by an iron-rich red kidney bean sauce and a zesty, veggie-packed salsa.

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Oatmeal

Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled. Ground oats are also called “white oats”. Steel-cut oats are known as “coarse oatmeal” or “Irish oatmeal” or “pinhead oats”. Rolled oats can be either thick or thin, and may be “old-fashioned” or “quick” or “instant”. …

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Halloween – A Sweet Dilemma

Halloween is becoming increasingly popular with Australians and the good news is it’s ok to enjoy lollies – but have them after dinner.

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Watermelon and Blueberry Salad

Try this refreshing watermelon salad with a hint of lemon and mint in the syrup.

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Bbq’d Watermelon with Mozzarella

This is a quick and easy dish that would be an ideal side for a barbecue lunch,and while the flavour of the watermelon mellows and deepens with the charring it still remains crunchy enough to give textural contrast to the soft oozy mozzarella.

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Mushroom and Spinach Miso Risotto

This mushroom risotto with a hit of Japanese miso is all about umami. What’s that? The fifth “savoury” taste. The Italians get it from Parmesan and anchovies, and Asian cuisines from soy and miso. Mushrooms have it in spades, so get this satisfying vegetarian dinner started by pan-frying them, add garlic and spring onion, then stir in arborio rice.

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