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 >>
Vegan Basil Pesto With Miso - Cook Republic

Vegan Basil Pesto With Miso

Let's talk about why I decided to share a vegan basil pesto recipe when I already have a few basil pesto recipes on the blog that are dead simple and house favourites including one for Thai pesto (yum!). Dairy has never been a good friend of mine. I love it. I mean, I love butter and couldn't live without it! I love a splash of milk in my coffee, yoghurt, a bite of hard aged cheese every now and then and the occasional (well, more than occasional!) ice cream. But I have to be sensible about it or else it wrecks havoc on my digestion and brings an onslaught of bloat and lethargy. To remedy that, I have been trying to cut it out of my recipes wherever I can without compromising on taste. E... Read More >>
Slow Sundays At Cook Republic - Photo/ Sneh Roy

The Sunday Project – Chicken baths, backyard wildlife, childhood traditions.

I remember Sundays as a child. There used to be unbelievable excitement leading up to it because it was the only day of the week when we didn't have school (most schools in India conducted classes for half a day even on a Saturday). It was also the day when we were allowed to watch TV and that too in the morning. Mickey & Donald Show set the tone for the day while breakfast (which was usually a delicious egg creation) was savoured over an episode of Star Trek. The extremely tacky and jilted puppet animation of Fireball was lingered on after which we were sent off to explore and do whatever little kids did three decades ago (a whole lot of nothing!). Sunday lunch was a treat with f... Read More >>
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