Savoury Granola

When I was in primary school which was over 30 years ago, times were simpler. In India where I grew up, packaged food was non existent. Sliced bread had created much excitement amongst the community but besides that there wasn't a lot available in terms of cereal and snacks. So of course, everything was homemade. One of the most popular homemade snack was Savoury Granola. Known as chivda or Bombay Mix, it was a dry roasted mix of rice flakes, nuts, fruit and spices often made fragrant with the addition of curry leaves. Besides eating it straight up, we used to sprinkle it on yoghurt or dry curries. My most favourite way of eating it was rolled up in a flatbread which was totally weird bu... Read More >>
Kale And Freekeh Soup With Fresh Turmeric - Cook Republic #vegan #glutenfree #lowcarb

Kale And Freekeh Soup With Fresh Turmeric

I had a bad work injury a year ago where I sprained my rib and dislocated my vertebra. Coupled with the chronic pain in my leg due to an old fall, I had to virtually give up all forms of strenuous exercise including doing intensive styling sessions and photoshoots. Over the course of the year although I managed to address my injuries through regular visits to the chiropracter and getting back into yoga, I also slowly gained weight. Around this time, I started experimenting with low carb and high fibre plant based recipes to feel lean and energetic. The discovery of freekeh was a revelation. Freekeh refers to the process of toasting and cracking young green wheat. Because the grain... Read More >>
Grapefruit Paloma - Cook Republic

Grapefruit Paloma

Grapefruit Paloma. Sultry, mouthy and the perfect companion for our Cocktail & Oyster night (or rather penny pinching parent's stay-in date night!). This one is it. The cocktail. The all and be all. For months now, Nick has been creating or re-creating a cocktail pretty much every Friday night. On most of those nights, we have oysters as accompaniment. On nights when the fishmonger has run out of Pacific oysters (our favourite! also known as Japanese oyster or Miyagi oyster), we have the cocktails anyways. And when Nick asks me about my favourite, I think long and hard and yo yo between this one and this one and another one for a frozen mango daquiri but then always end up picking th... Read More >>
Baked Mushroom Curry - Cook Republic #vegan #glutenfree

Baked Mushroom Curry

This recipe is unlike any curry recipe I have ever cooked or shared on the blog. It is a great example of modern cuisine and the way we cook and eat now. A one-pan baked mushroom curry recipe that is cooked entirely in one pan and entirely in the oven but one that produces the most luscious creamy curry with perfectly cooked mushrooms and loads of flavour without any effort at all. The secret to that creamy sauce? A bit of coconut milk and a dollop of store-bought mango chutney. Oh my goodness, you have to cook this one soon  because it is one of those recipes that you will find yourself making over and over again. One might argue that this dish is Indian but I would place it firm... Read More >>
Ginger Chia Pudding With Papaya And Lime - Cook Republic

Ginger Chia Pudding With Papaya And Lime

I have been making this chia pudding a lot. That's because when we are on the couch at night watching Netflix, I am trying to avoid reaching for those tubs of Connoisseur ice cream that invariably end up in my shopping trolley during my supermarket dash. I have a basic chia pudding recipe that I pull out every time I want to make it as I can never remember the liquid to chia ratio. Chia is a liquid hog and like a thirsty desert traveller, it drinks up all the liquid it can. So it helps to remember that for a soft and creamy pudding, you must use less chia and more liquid. The markets are brimming with papaya at the moment. I have noticed a surge in papaya availability in the past year... Read More >>
Roasted Sweet Potato Salad With Harissa Chickpeas - Cook Republic #vegan #glutenfree

Roasted Sweet Potato Salad With Harissa Chickpeas

Are you a sweet potato person? What I am asking is that when you go to a restaurant, do you look at the menu and if you spot sweet potato then that is the dish you order? Oh Yes! Me too! Sadly most cafes around here only offer sweet potato wedges (where is your sense of adventure chefs?) which I eventually always end up ordering. Cannot resist roasted sweet potato! But I am also a cauliflower, mushroom, avocado, chickpea, spinach person. If a dish has any of these, God help me, I want to order everything on the menu! So when I see a recipe in a cookbook I love dearly that  has more than one of my favourite ingredients, I just want to cook it. My friend Hetty's second cookbook Neighbourhood... Read More >>
Homemade Harissa - Cook Republic #vegan #glutenfree

Homemade Harissa

More or less every cuisine in the world has contributed to the hot sauce movement. And Harissa is North Africa's delicious offering to the world of spicy, flavour packed food. A traditional red harissa is a hot chilli pepper paste very popular along North Africa's Mediterranean coast - typically Tunisia, Morocco, Libya and Algeria. It is usually made by roasting hot chilli peppers and then grinding them to a paste along with toasted spices and oil. From scouring the ingredient list of popular harissa brands imported from Tunisia, I came to the conclusion that the Africans were not kidding when it came to heat. Their harissa paste was made from purely hot dried chillies and the heat facto... Read More >>
Lemon Lime Granita With Cucumber Mint Salsa - Cook Republic

Lemon Lime Granita With Cucumber Mint Salsa

Granita hails from Italy, deriving its name from the Italian word for grainy. It is a frozen fruit dessert like a slushy made up of coarse crystals. Hence the name.  A granita is a labour of love. Don’t let anyone tell you otherwise. If you think that you can mix it and just leave it in the freezer, you’ve got another think coming. A lot of granita recipes suggest making a fruit purée, freezing it overnight in a shallow tin and then scraping it just before serving the next day. But to get a granita with a decent body and those delicious grainy frozen crystals, you will need to freeze it and scrape it and then refreeze and scrape it a few times over until the frozen crystals are coarse an... Read More >>
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