The CookBook Kitchen | Food and drinks company

The CookBook Kitchen

Phone: +61 402 604 959

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25.01.2022 I may have left this in the oven 5 minutes too long! My oven is playing up and it’s driving me crazy! It cooks one side better than the other and it’s a new thing. But apart from that it smells so good Can’t wait to tuck into it for dinner tonight with some salad

24.01.2022 In Thessaloniki, in Greece, where I was born, there are pita shops everywhere, walking passed the smell of butter and cheese permeates... so good Love it when I make pita and I have that smell going through the whole house Here are some tiropita parcels I made earlier... they didn’t last long

22.01.2022 I have had so many messages for this recipe that I had to re-do it this yummy chocolate mousse recipe I love chocolate mousse especially as the weather gets warmer and I have about 3 different recipes This is by far the easiest and quickest! So tasty and not too sweet cause of the dark chocolate! We love it and I hope you do too. ... Thank you @dezi_cooks for making my chocolate mousse and I hope you enjoyed it for your anniversary Swipe across for the recipe, instructions and more shots

21.01.2022 Not the most attractive-look meal but guaranteed to be so tasty Still waiting on restrictions to ease to get my mother-in-law to show us how she does these and in the meantime it’s nice to get them hand-delivered. Sarmathes with silver beet instead of cabbage and avgolemono sauce

17.01.2022 Vegetarians look away! Lamb cutlets and fried potatoes were on the menu last night and was super excited to use @dezi_cooks little lamb seasoning. Super yummy all the flavours were so fresh and tasty Oregano, rosemary, lemon bouncing on your taste buds. Loved it

12.01.2022 Strawberries are in abundance at the moment and this recipe is full of fresh strawberries I saw this recipe and saved it from @recipe_tin and I have to say it is fantastic ... the right amount of sweet and tart and so easy all you need is a whisk Full recipe on the blog link in my bio

12.01.2022 Have I even been through iso if I don’t make banana bread I can see it’s been popular during this period. The comfort of bread but sweet - ticks all the boxes Okay now I’m done with iso ... Simple recipe and super yummy: Ingredients * 3 ripe bananas mashed * 1/2 cup yoghurt * 2 cups plain flour * 120g butter (room temp) * 2 eggs * 3/4 cup brown sugar * 1ts vanilla extract * 1/2ts cinnamon * 1ts baking soda * pinch of salt Instructions - Pre-heat oven 180 degrees - Mix sugar and butter for about 2 minute in a large bowl - Add egg one at a time - Mix in yoghurt, bananas and vanilla - Shift flour, baking soda, cinnamon into the wet ingredients add salt and mix through thoroughly - Butter and lightly flour a rectangular loaf tin and add batter to the tin - Bake for 60-70 min. Check mid-way to see if the top is getting to dark cover lightly with foil - When ready check with screwer to see if it’s cooked through - Cool and serve

12.01.2022 Did someone say Cheese Option 2 is the cheese and dip box - 3 generous servings of cheese, 2 dips and all sorts of goodies that go with them DM for orders and details

12.01.2022 I think my kids went through a phase, when they were little and picky eaters, that all they ate was Mac Cheese and not the home-made type but the pack ones You see they have 1 year between them and what one did the other followed! Try as I might things didn’t change for a while until they went on to the new delicacy the 2-minute-noodle Fast forward to now and tastes are refined and they love my Mac Cheese. With a creamy béchamel, cheese and pasta, I make it both as a main or as a side. Details in my story ... hope you love it also!

11.01.2022 I made this quiche twice! The first time I blind baked the pastry a little too much. Take two and it came up a treat and has a pretty easy recipe Goats Cheese & Asparagus Quiche good quality puff pastry... 3 eggs 1 cup creme fraîche 100g goats cheese salt & pepper grated Parmesan 1. pre-heat oven time 200 2. lightly grease a tart dish 3. roll-out pastry to fit tray 4. blind-bake pastry 5. mix eggs & crème fraîche 6. pour egg mixture into pastry 7. crumb cheese and scatter around pastry 8. trim asparagus and fit into the egg mixture 9. grate Parmesan on top 10.bake for around 40 minutes or until quiche has set. Enjoy

11.01.2022 The other day one of my faves @sonny_loves_charlie posted making toasties and it got me thinking about my favourite recipe for it! I love the toasties at Maker and Monger, if you haven’t had them, make sure you do! This recipe is meant to be an inspo on one of theirs and since I can’t go to Prahran Market (outside my 5km) for now, I will settle for this recipe that I read somewhere I haven’t put quantities cause you can vary it according to what you like.... Ingredients Gruyère cheese grated Cheddar cheese grated Butter Mayonnaise Dijon mustard Cayenne Pepper Good quality bread Salt - Mix the cheeses, mayo, cayenne, mustard - Butter the bread on the outside - Toast toasties on a sandwich press which I line with baking paper - Sprinkle with salt and serve hot You will love these, they are amazing Swipe across for recipe

10.01.2022 I love fresh pasta it’s on top of my must-learn list right now. With fresh pasta, and especially ravioli or tortellini filled with yumminess, I prefer uncomplicated sauces. Whether it’s burned butter or the a tomato based sauce... I keep it simple so you can enjoy the pasta. Here is one of my favourites, the three-cheese ravioli from Pasta Eater in Black Rock. With just a tomato based sauce and Parmesan cheese, it’s pretty delicious.... By the way, they have some amazing pastas all home-made @pastaeater3193

08.01.2022 Quite a summer soup this one The yummy flavours of capsicum and sweet potato with a splash of Tabasco and sour cream. It’s super easy, colourful and yummy Ingredients ... - 2 large sweet potatoes - 1 large brown onion - 2 large capsicums - 1 litre chicken (or vegetable) stock - 1/2 tbs olive oil - Tabasco (as much as you like) - Sour cream or yoghurt - Salt & Pepper Directions * Cook capsicums in a hot oven until the skin has burnt. When ready place in a bag, seal it and let it sweat, the skins then is removed easily. Remove seeds * Dice the onion and sweet potatoes * In a pot drizzle the olive oil and cook onion and sweet potato slightly * Add stock, salt & pepper, and let it simmer until sweet potatoes are soft * Add capsicum and using a stick blender, blend until all smooth * Serve in a bowl, add Tabasco and sour cream (if desired) You can add paprika or cumin as well, I just love it simple

07.01.2022 With restrictions slightly easing today, who’s excited on going on picnics to catch up with friends I have to say I’m looking forward to it! It’s something our parents did a lot of when I was growing up and it’s fun...it gets us out of the house. One staple picnic food my mum used to always do was keftedes and pita. Easy to travel and easy to eat. Now we pray to the weather Gods for good weather on weekends to do so

03.01.2022 The first time I had this salmon was at my friend Helen’s house and I loved it A big piece of salmon baked and ready to serve in just 15 minutes. Minimal fuss, so easy, so much flavour and taste ... so good! 1 piece of salmon... 1/2 cup honey 1/3 cup soy sauce Spring onion - Pre-heat oven time 220 - Dry the salmon with paper towels - Melt honey so it’s runny mix with soy sauce - Pour half the honey/soy mixture on the fish making sure the fish is all coated - Bake - Just before it’s cook take it out and pour the rest of the honey/soy mixture put back in the oven for 5 minutes - Take out of the oven sprinkle with spring onions and serve I serve it straight in the tray and there is never any leftovers... the best bits are the edges all salty and sweet so yum

03.01.2022 Greek food is to be shared, over ouzo or wine, with friends with family, with music and laughter. We are very proud to present to you our new Greek Meze boxes, bringing the Greek taverna to your home. After months of frantic cooking, sampling, tasting, photographing, tasting some more... here it is! ... Full of home-made Greek mezedes, pites, cheeses, it is the perfect way to share food with your family or social bubble. Get a meze box, your social bubble, a picnic rug and enjoY Contactless delivery in and around metro Melbourne DM for orders or more information

03.01.2022 Pumpkin and chicken risotto is one of my sons most favourite dishes and one of my favourites to make cause it’s so easy I’m so lucky I live really close to two amazing charcoal chicken places so there is never a shortage of dishes where I get some chicken and shred it and serve the family I x onion finely diced... 2-3 garlic cloves 2 cups Arborio rice Olive oil 4.5 - 5 cups chicken stock 2 cooked chicken breasts shredded 2 cups diced cooked pumpkin Salt & pepper 1 cup grated Parmesan - Cook onion and garlic in olive oil until soft - Add rice and cook slightly making sure you coat it with olive oil - Slowly add hot chicken stock until it’s absorb, stirring it constantly (I say 4.5-5 cups but you could need more or less) - Stop cooking it when rice is just cooked and making sure there is a bit of moisture and not cluggy - Add chicken, pumpkin and Parmesan You might like to add a tablespoon of butter right at the end, it’s nice with it without it! You could also substitute some of the chicken stock with white wine it’s totally up to your! A quick and easy mid-week dinner

02.01.2022 My mum used to make this dish using both beef and chicken. With the beef version mum used to add grated ripened tomatoes and the chicken was aspro(white!). You guys know by now how I love one pan dishes so after a busy day this is great!... Ingredients 1 onion grated 2 garlic cloves minced Olive oil 4 1/2 cups chicken stock 1 whole chicken quartered Lemon rind (1 lemon) Parsley Mixed cracked peppercorns Salt 2 cups jasmine rice (any longer grain rice) Method - Wash rice - Pre-heat oven 220 - Heat oil in a large pan (a little deep) - on medium heat cook chicken remove from pan - Add onion & garlic,when ready - Add rice and stir through - Add stock, seasoning and chicken (back to the pan) - Keep on the heat until the stock is very hot - Move pan to the oven - Cook until chicken and rice is cooked and all the liquid is absorbed - Sprinkle parsley (and nuts if you like) Be careful with your seasoning as some chicken stock can be salty Check to make sure the chicken is cooked through, I more or less cook it at the start. Enjoy this yummy dinner