Flourless Chocolate Cake - Cook Republic

Flourless Chocolate Cake

A good flourless chocolate cake is molten and rich on the inside while the outside is held up by a thin baked facade of chocolate. A cracked sinking crater on top is a testament to that perfect ballooning and collapsing of the egg and chocolate rich batter. It is a no brainer of a recipe. Melt chocolate and butter, whisk egg whites and yolks separately. Add it all together and bake. No brainer! And the result is truly spectacular and instantly special. It could be a private treat for you and your plus one, baked in a pudding mould and eaten straight from it, legs entwined on the couch with a spoon to share. Or a dessert centrepiece at your weekend party, planted on a cake stand and piled... Read More >>
Lemonade Sling - Cook Republic

Lemonade Sling

Since sharing the story of our Cocktail & Oyster Night ritual on the blog many posts ago, I have received numerous emails and messages affirming what a fun idea it was for parents who don't always have the luxury of going out on dates. A lot of those emails and messages requested that I share some of the cocktails that we (mostly Nick!) come up with for our date night at home. Consider it done! And what better day to share a cocktail recipe than a Friday? Just like my food, I love cocktails that are fuss free and dead simple. To be fair, cocktails are usually dead simple. I mean, you basically pour and squeeze things in a nice shaker and go Tom Cruise on it with style. Right? (I j... Read More >>
Zucchini And Sweet Potato Slice - Cook Republic

Zucchini And Sweet Potato Slice

  When my boys were little and eating well (or even eating for that matter) was the farthest things from their minds, friends with older kids would always encourage me to have hope because they had older boys that single-handedly demolished their fridges and pantries every month. I used to smile indulgently wondering  how that could even be possible with my two. And then my first born went through a growth spurt and arrived at the thresh hold of puberty/teen years simultaneously and everything changed. For the first time, I realised that there may be some truth to what older parents say to younger ones and that it is not just a lot of fluff and privileged talk that comes from them hav... Read More >>
Peach Grape And Thyme Galette - Cook Republic

Peach Grape And Thyme Galette

I love the wildness that a galette brings to the dessert table. A tiny bit messy and a whole lot rustic, it is the free spirited child of a pie. One of the main advantages of a galette (which is essentially a freeform pie) over an actual old-fashioned pie is that you don't have to bake the pastry twice. There are only a handful of galettes I make with a rhubarb and strawberry number being the most baked in my kitchen but come summer and a juicy peach galette is a must. Ever since I started using the Magimix Cook Expert last year, I have completely stopped buying store bought pastry. This fabulous appliance has a pastry function which allows me to tip all pastry ingredients in the bowl an... Read More >>
Turmeric Daal - Cook Republic

Turmeric Daal

We eat daal once a week, sometimes twice or even thrice (when I am feeling especially lazy). I have cooked at least fifty different kinds of daal on thousands of occasions. But for some inexplainable reason, I don't have a single daal recipe on the blog. None. So this year as I return to cooking and blogging just for the sheer pleasure of it all, I thought I would share the daal that runs through my vein (quite literally) because growing up, I ate this daal at least 2-3 times a week. It was what I called - magic daal. Because it changed from a fiery orange to a bright canary yellow after it cooked. What??? My little four year old brain couldn't get over the wonder of it all. The only rea... Read More >>
Brussels Sprouts And Zucchini Fritters - Cook Republic

Brussels Sprouts And Zucchini Fritters

In our home, a savoury fritter packed with vegetables, herbs and egg is one of the quickest back up meals I cook when I am devoid of time or energy. It all started with a simple corn fritter decades ago. From there it evolved to a corn and zucchini fritter and then things kind of got really adventurous going forward. A vegetable slaw fritter and a noodle fritter became regulars in our lunchbox and after school meals. From a hot savoury weekend breakfast to lifesavers revived from the freezer, the humble fritter has so many glory moments. Usually I follow a base recipe of two vegetables that have a good amount of liquid content, lots of herbs, eggs, cheese, flour as a binder and ... Read More >>
Watermelon Grilled Cheese Pizza - Cook Republic

Watermelon Grilled Cheese Pizza

Watermelon is the essence of summer. Bright, juicy, sweet and cooling - it is the whole enchilada. The quickest way to eat it would be to slice it into giant wedges and go to town on the red flesh as juice streams down your elbows. But we are humans and we love to evolve. It is our thing. A watermelon eaten as just a watermelon is not going to cut it forever. So we invent chocolate dipped melon popsicles and watermelon cakes and watermelon salad bowls and jellies and juices. Inspired by the brilliant combination of feta and melon in a salad, I invented this fun recipe for watermelon grilled cheese pizza wedges a few years ago and it has become a summer favourite in our home. It is the qu... Read More >>
Iced Cardamom Coffee - Cook Republic

Iced Cardamom Coffee

Happy New Year folks! What a scorcher it has been over the past few days here in Sydney. With temperatures soaring during peak summer, a much needed afternoon cup of coffee may only wake you up but not necessarily cool you down. And that is why my dear friends, the iced coffee was invented. It is my favourite drink of choice on hot summer days and some hot summer nights as well – with a generous dollop of home-made vanilla ice cream of course! As much as I love a tall glass of iced coffee with a scoop of ice cream after dinner (it was a treat we really looked forward to as children and one that was reserved for very special occasions!), I am now an adult and have to be sensible about ... Read More >>
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