Cook Republic

Archive | 2012

Homemade Pizza Sauce, Margherita Pizza And A Giveaway

May 16, 2012

A simple recipe for a classic homemade tomato sauce to use on your pizzas or as your pasta base along with a recipe for Margherita Pizza and how it got its name

Tagged: | baking, basil, bread, cheese, italian, italy, margherita, pizza, street food, tomato, yeast

Basic Pizza Dough

May 14, 2012

A quick to make, beautifully textured pizza dough recipe by Jamie Oliver. The addition of semolina creates a wonderfully crispy crust

Tagged: | bread, dough, flour, italian, italy, pizza, semolina, yeast

Confetti Layer Cake

May 9, 2012

Confetti Layer Cake - A colourful, fun cake with blue icing and lots and lots of hundreds and thousands for a boy's 8th birthday party

Tagged: | baking, birthday, birthday-party, blue, cake, confetti, layer, party

An old-fashioned crumble is a timeless classic. In this recipe, the humble apple is heightened to golden buttery goodness. The old-fashioned apple crumble is quick to made and easily adapted into a gluten free version using almond meal.

Tagged: | apple, autumn, baking, brown, cinnamon, crumble, dessert, nutmeg, pie, retro, spices, sweet, vintage

Cookbook Review – Under The Walnut Tree And A Giveaway

May 7, 2012

A detailed review of Under The Walnut Tree Cookbook by Anna and Fanny Bergenstrom. Published by Hardie Grant, the cookbook offers 400 recipes and spans 16 chapters each exploring an ingredient.

Tagged: | cookbook, giveaway, review

Just Brownies

May 3, 2012

A stunning brownie recipe that is dead simple. A true classic to make for a potluck or fancy dinner, this dense and moist brownie is a crowd pleaser

Tagged: | brown, chocolate, dessert, slice, sweet

Monthly Mingle May 2012 – Oh Honey!

April 30, 2012

Monthly Mingle is an online virtual gathering of like minded foodies who create a themed dish every month. Created by Meeta Wolff of What's For Lunch Honey?, the Monthly Mingle for May 2012 is hosted at Cook Republic and the theme is Oh Honey!

Tagged: | honey, monthly mingle

Vanilla Rice Pudding With Spiced Wine Poached Plums

April 30, 2012

A beautiful warming dessert of vanilla rice pudding served with spiced wine poached plums transforms an ordinary weeknight dinner into a special affair

Tagged: | autumn, plum, pudding, red, rice, spices, vanilla, white, wine

Cook Republic Files – Favourites List April 2012

April 28, 2012

My favourites list for April 2012 - an eclectic mix of gorgeous photography, interesting cookbooks, new blog finds, kitchen and lifestyle products

Tagged: | list

Kachumber And Salad Bruschetta

April 25, 2012

Kachumber is a sweet and sour vegetarian relish from the western region of India. Ready in just a few minutes, it is a light and perfect dish for a spring brunch. Serve it on sliced baguette for instant salad bruschetta

Tagged: | brunch, cabbage, cucumber, fresh, green, lemon, mango, onion, pantry, relish, spring, tomato, vegetarian

Ricotta Muffins With Strawberries

April 21, 2012

Ricotta Muffins are moist and delicately flavoured. They shine with strawberries but are also a blank canvas for any kind of fresh or dried fruit and crunchy topping you might want to add

Tagged: | baking, breakfast, cinnamon, dairy, lunchbox, muffin, nutmeg, picnic, red, ricotta, strawberry, white

Honey Nut Shrikhand – Yogurt Dessert

April 16, 2012

A traditional Indian dessert gets a modern and healthy reboot. The Honey Nut Shrikhand is thick Greek yogurt drained of its liquid and sweetened with manuka honey. A gorgeous healthy dessert!

Tagged: | chilled, dairy, dessert, healthy, honey, nut, saffron, shrikhand, yogurt

How To Make Hung Yogurt

April 13, 2012

Hung yogurt is made from hanging yogurt tied in a cheesecloth and draining the liquid out of it. The resulting creamy yogurt is a healthier alternative to cream cheese

Tagged: | cheese, dairy, no cook, pantry, shrikhand, white, yogurt

Pearl Barley And Feta Oven Pie

April 11, 2012

A beautiful vegetarian brunch frittata, this pearl barley and feta pie is light and golden with a salty crunch. Can be served warm or cold with a green salad for a sophisticated meal

Tagged: | brunch, cheese, egg, frittata, green, haloumi, pearl barley, peas, pie, spring

Cereal Nut Roll And Not So Sweet Chocolate Cake

April 3, 2012

An old fashioned nut roll tin find at a vintage thrift store gives birth to this Cereal Loaf and a weekend favourite recipe for a not so sweet Chocolate Cake

Tagged: | baking, breakfast, brown, cake, cereal, chocolate, kids, nut, old-fashioned, picnic, retro

Coconut Lime Cake With Rum Frosting

March 28, 2012

Coconut Lime Cake With Rum Frosting is a beautiful tropical cake that has a zesty fresh flavour steeped with the headiness of rum. A quick to bake, easy celebration cake!

Tagged: | baking, cake, coconut, cream cheese, green, high-tea, lime, liqueur, rum, summer, tropical, under the walnut sun, white

Lemon Pikelets

March 26, 2012

A small, thick and fluffy pancake from the Australia and New Zealand region, the pikelet is traditionally served at afternoon tea. The lemon pikelet is bursting with zesty flavours and is best enjoyed with sugar and lemon

Tagged: | australia, breakfast, butter, high-tea, lemon, new zeland, pancakes, pikelets, yellow

Anzac Cookies

March 23, 2012

Anzac cookies are chewy traditional biscuits baked with oats, coconut and golden syrup which were first created to send to Australia and New Zealand soldiers during World War I. This version is naturally nut-free and vegetarian, perfect for the lunchbox or a mid morning sweet treat

Tagged: | anzac, australia, baking, biscuit, brown, coconut, cookie, golden syrup, new zealand, oats

Cook Republic Files – Favourites List March 2012

March 20, 2012

A list of favourites for March 2012. Explore some amazing creative talent showcasing cookbooks, illustrations, food blogs, food bloggers and gourmet products

Tagged: | cookbook, favourites, food, food-blog, shopping

Quinoa And M&M Cookie Dough + Quinoa Cookies

March 16, 2012

A big bowl of golden, buttery, quinoa laced cookie dough studded with mini M&Ms. Good enough to eat byt itself or bake into cookies or stir through ice creams and toast into a crumble. Colourful, quirky and utterly delicious!