Cookism

The Palate's Roadtrip

[cookism]

Overnight Oats

Who’s up for some overnight oats? Not only are they time-saving and highly customisable, oats also make you feel fuller and burn more fat. Sounds like a win-win to us! Overnight oats offer plenty of health benefits that make them a wholesome meal. On top of being rich in vitamins and minerals like magnesium, iron and zinc, oats are also packed with fibre, which is good for your gut.

Soaking the oats overnight also saves you time and allows you to wake up to a ready breakfast. For added convenience, use Dole’s ready-to-use fruit products, so you don’t have to spend extra effort washing and pitting the fruits. With a wide selection of frozen fruits, ambient fruits and soft dried fruits to choose from, you can get creative with your overnight oats.

Try our recipes for a fuss-free and stress-free breakfast!

Anything-You-Wish Overnight Oats

Ingredients:

For oat base:

1/2 cup rolled oats

1 tbsp chia seeds

1/2 cup oat milk

1/4 cup yogurt

1 tbsp maple syrup

For the toppings:

Dole Peach Slices Snap & Store Fridge Pack + choice of your favourite fruits

Dole Soft Dried Figs

2 to 3 almonds, sliced

Serve 1

Steps:

1. Combine all ingredients for the oat base in a sealable bowl. Mix well and cover.

2. Transfer to the fridge to soak for at least 2 hours or preferably overnight.

4. To assemble, add the oat base into a serving cup. Top your preferred choice of toppings and serve immediately.

Black Forest Overnight Oats

Ingredients:

For oat base:

1/2 cup rolled oats

1 tbsp chia seeds

1/2 cup oat milk

1/4 cup yogurt, plus more to serve

1 tbsp maple syrup

11/2 tbsp cocoa powder

1 tbsp chocolate chips

For cherry compote:

1/2 cup Dole Frozen Dole Frozen Dark Sweet Cherries

1/2 tbsp honey, to taste

For the toppings:

Handful of Dole Frozen Dark Sweet Cherries

Chocolate shavings

Serve 1

Steps:

1. Combine all ingredients for the oat base in a sealable bowl. Mix well and cover.

2. Transfer to the fridge to soak for at least 2 hours or preferably overnight.

3. For the cherry compote, add frozen cherries and honey into a small saucepan over medium low heat. Use a fork to roughly mash the cherries to smaller chunks. Cook till mixture is bubbling and cherries are softened. Transfer to a small bowl, cover and chill in the fridge.

4. To assemble, add some chocolate oat base at the bottom of your serving cup followed by a layer of yogurt and another layer of cherry compote. Add more chocolate oat base till the brim of the cup. Top with frozen cherries and chocolate shavings and serve immediately.

Strawberry Coconut Matcha Overnight Oats

Ingredients:

For oat base:

1/2 cup rolled oats

1 tbsp chia seeds

1/2 cup coconut milk

1/4 cup yogurt

1 tbsp maple syrup

1/2 tbsp matcha powder

11/2 tbsp desiccated coconut

1/2 tsp vanilla extract

For strawberry puree:

1 cup Dole Frozen Whole Strawberries

1/2 tbsp coconut sugar, to taste

For the toppings:

1/2 banana, sliced

2 strawberries

Dollop of yogurt

Sprinkle of matcha powder

Serve 1

Steps:

1. Combine all ingredients for the oat base in a sealable bowl. Mix well and cover. 

2. Transfer to the fridge to soak for at least 2 hours or preferably overnight.

3. Before serving, add frozen strawberries and coconut sugar in a blender or food processor. Blend till smooth.

4. To assemble, add strawberry puree at the bottom of your serving cup followed by the matcha oat base. Top with banana slices, strawberries and yogurt. Sprinkle matcha powder on top of the yogurt and serve immediately.

*This post is brought to you in partnership with Dole.

[cookism]

Chia Pudding

Chia pudding is the perfect breakfast to kickstart your day. Not only is it yummy and filling, chia seeds are also packed with a great amount of antioxidants, omega-3 fatty acids, protein and fiber, with very few calories, making it a healthy option for your most important meal of the day.

When preparing chia pudding, Dole products really help to make things more convenient. Be it frozen fruits or their Snap & Store Fridge Packs, they come in a range of delicious fruits like pineapple, mandarin orange, dates and blueberries – all of which are ready to use from the package.

Say yes to a healthier lifestyle by trying out these simple chia pudding recipes today!

Pina Colada Chia Pudding

Ingredients:

4 tbsp chia seeds

1 tbsp desiccated coconut

1 tbsp coconut sugar, to taste

1 cup coconut milk

1/2 tsp vanilla extract

1 canned Dole Pineapple Chunks In Juice, drained (1/2 cup to puree and rest for toppings)

1/2 tbsp toasted coconut flakes

Serves 1

Steps:

1. Combine chia seeds, desiccated coconut, coconut sugar, coconut milk and vanilla extract in a storage container. Stir well until combined. Cover and place it in the refrigerator to set overnight.

2. Puree 1/2 cup of the pineapple chunks in a food processor.

3. To assemble, form layers with the chia pudding and pineapple puree. Top with pineapple chunks and toasted coconut flakes. Serve immediately.

Set chia pudding should have a thick, gel-like consistency. Allow it to absorb the liquid mixture and stand for at least 1 to 2 hours, preferably overnight in the refrigerator if time permits.

Blueberry Citrus Chia Pudding

Ingredients:

4 tbsp chia seeds

Zest of 1/2 an orange

1 tbsp orange juice

1 tbsp maple syrup, to taste

1 cup almond milk

1/2 tsp vanilla extract

1/2 cup Dole Frozen Blueberries

Few slices of Dole Mandarin Oranges Snap & Store Fridge Pack + mixture of berries of your choice

Serves 1

Steps:

1. Combine chia seeds, orange zest and juice, maple syrup, almond milk and vanilla extract in a storage container. Stir well until combined. Cover and place it in the refrigerator to set overnight.

2. Puree 1/2 cup of the blueberries with a tbsp of water in a food processor. 

3. To create the ombre effect, divide chia pudding into 4 bowls. Add blueberry puree to create shades of purple from dark to light.

4. To assemble, layer the chia pudding from the darkest to lightest in your serving cup. Top with mandarin oranges and berries. Serve immediately.

Cinnamon Bun Chia Pudding

Ingredients:

4 tbsp chia seeds

1/2 tsp cinnamon powder

1/2 tbsp agave syrup, to taste

4 Dole Soft Dried Dates

1 cup almond milk

1/2 tsp vanilla extract

For sticky pecans:

1/4 cup pecans

1/2 tbsp maple syrup

1/2 tbsp agave syrup

Pinch of salt

1/2 tbsp unsalted butter

Serves 1

Steps:

1. Blend dates and almond milk in a blend till smooth.

2. In a storage container, combine chia seeds, cinnamon, milk mixture, vanilla extract and agave syrup to taste. Stir well until combined. Cover and place it in the refrigerator to set overnight.

3. Before serving, combine sticky pecans ingredients in a small frying pan over low heat. Stir well to coat the pecans. Remove from heat when the syrup boils.

4. To assemble, transfer chia pudding into the serving cup. Top with sticky pecans. Serve immediately.

*This post is brought to you in partnership with Dole.

[cookism]

Energy Balls

Energy balls are one of the best for healthy snacking on the go. These no-bake treats take just minutes to make and are packed with ingredients that are good for you. They are also a great substitute for junk food, so kids can have fun making and eating them.

What we really love about homemade energy balls is that not only are they cheaper, we can also control what goes into the mix. That means coming up with different tasty combinations with just one simple formula!

Here are two of our favourite picks, Coconut Apricot and Chocolate Dates, where we used Dole Organic Soft Dried Fruits for greater convenience. These soft dried fruits (apricot and dates, in our case) are moist and have a great natural taste. The pits are also removed from the dates, so that’s one less thing to worry about when you’re short on time.

Start snacking right with these delicious energy balls, and get your kids involved  – you can thank us later :)

Coconut Apricot Energy Balls

Ingredients:

1 bag of 5oz Dole Organic Soft Dried Apricots (about 1 cup)

2/3 cup macadamia nuts

3 tbsp desiccated coconut, plus more to coat

11/2 tbsp honey

1 tbsp chia seeds

1/2 tsp vanilla bean paste

Pinch of salt

Makes 12 balls

Steps:

1. Add all ingredients in a food processor. Blend until mixture is well combined and sticking together.

2. Using a cookie scoop, divide the mixture into 12 parts. Using your hands, form them into balls. Coat each ball with desiccated coconut.

Chocolate Date Energy Balls

Ingredients:

1 bag of 5oz Dole Organic Soft Dried Dates (about 1 cup)

1 cup pecans

1 tbsp dark chocolate chips

2 tbsp cocoa powder

1 tbsp flaxseed meal

1/2 tsp vanilla bean paste

Pinch of salt

Makes 12 balls

Steps:

1. Add all ingredients in a food processor. Blend until mixture is well combined and sticking together.

2. Using a cookie scoop, divide the mixture into 12 parts. Using your hands, form them into balls.

*This post is brought to you in partnership with Dole.

[cookism]

Smoothie Bowls

Who doesn’t love a refreshing smoothie bowl on a hot day? Packed with the goodness of fruits, smoothie bowls are delicious, healthy and easy-to-make treats for the whole family. Highly customisable with endless combinations of fruits and ingredients, you can get really creative with your smoothie bowls with ingredients that you love!

For added convenience, we used Dole Frozen Fruit Bags to up our smoothie game. The fruits are prepared and frozen to lock in the flavour and nutrients, allowing them to be used straight from the bag without the need for washing and cutting! For extra nutrition and immunity boost (especially needed in these times), we included Mixed Berry Immunity Essentials Fruit Powder by The Secret Nature of Fruit. This secret ingredient is made with real fruit juice and enriched with vitamins.

We topped off our smoothie bowls with Dole Soft Dried Fruits, which are so tasty and moist that we found ourselves snacking on them as we made the bowls!

To us, a good smoothie bowl is all about the goodness that goes into it. So remember to only use the best!

Ultimate Green Smoothie Bowl

Ingredients:

For the smoothie:

2 cups baby spinach, washed

1 cup frozen banana

1/2 cup Dole Frozen Diced Avocado

1/4 cup almond milk

1/2 tbsp maple syrup, to taste

1 tsp vanilla extract

1 cup ice cubes, as needed

For the toppings:

2 to 3 Dole Soft Dried Dates, sliced

2 tbsp blueberries

1/2 a kiwi, skin removed and cut into small chunks

Cacao nibs

Desiccated coconut

Makes 1 bowl

Steps:

1. In a blender pitcher, combine spinach, banana, avocado, almond milk and vanilla extract. Blend till smooth.

2. Add maple syrup to taste, followed by ice cubes to blend. Thicken the smoothie to your desired consistency.

3. Transfer to a bowl and add toppings. Serve immediately.

Double Berry Boost Smoothie Bowl

Ingredients:

For the smoothie:

1 cup Dole Frozen Raspberries

1 cup Dole Frozen Whole Strawberries

1/4 cup coconut milk

1 sachet Mixed Berry Immunity Essentials Fruit Powder by The Secret Nature of Fruit

1 tbsp coconut sugar, to taste

For the toppings:

2 tbsp Dole Frozen Raspberries

2 tbsp Frozen Blueberries

1 Dole Soft Dried Figs, sliced

1 tbsp hulled buckwheat, toasted with a little butter

Chia seeds

Cacao nibs

Makes 1 bowl

Steps:

1. In a blender pitcher, combine raspberries, strawberries, coconut milk, mixed berry immunity powder and coconut sugar to taste. Blend till smooth.

2. Transfer to a bowl and add toppings. Serve immediately.

Golden Pineapple Mango Smoothie Bowl

Ingredients:

For the smoothie:

11/2 cups Dole Frozen Mango Chunks

1/2 cup Dole Pineapple Chunks In Juice, drained and frozen

1/2 cup frozen banana

1/4 cup almond milk

For the toppings:

1/2 a dragon fruit, form into balls with a melon baller

1/4 cup Dole Pineapple Chunks In Juice, drained

1/4 cup mango, cut into cubes

2 to 3 Dole Soft Dried Apricots, diced

11/2 tbsp pecans

Cacao nibs

Toasted coconut flakes

Makes 1 bowl

Steps:

1. In a blender pitcher, combine mango, pineapple, banana and almond milk. Blend till smooth.

2. Transfer to a bowl and add toppings. Serve immediately.

Berry Swirl Smoothie Bowl

Ingredients:

For the pink smoothie:

1 cup frozen banana

11/2 cup Dole Frozen Whole Strawberries

1/4 cup coconut milk

1 tbsp coconut sugar

1 sachet Mixed Berry Immunity Essentials Fruit Powder by The Secret Nature of Fruit

For the purple smoothie:

1 cup frozen banana

11/2 cup Dole Frozen Blueberries

1/4 cup coconut milk

1 tsp vanilla extract

For the toppings:

Handful of Dole Frozen Dark Sweet Cherries

Handful of Dole Frozen Raspberries

Desiccated coconut

Makes 1 bowl

Steps:

1. To make the pink smoothie, combine banana, strawberries, coconut milk, mixed berry immunity powder and coconut sugar to taste in a blender pitcher. Blend till smooth. Transfer to a container and keep it chilled in the freezer while you continue with the purple smoothie.

2. To make the purple smoothie, combine banana, blueberries, coconut milk and vanilla extract in the blender pitcher. Blend till smooth.

3. Scoop pink smoothie and place it on the left side of your bowl and the purple smoothie on the right side. Using a spoon, glide and mix the smoothie to create the contrasting swirls. Add toppings and serve immediately.

*This post is brought to you in partnership with Dole.

[cookism]

Dumpling Jellies

With the Dragon Boat Festival, a traditional Chinese celebration, around the corner, it’s time to indulge in your favourite nonya dumplings again. To make the occasion extra special, these refreshing dumpling jellies are the perfect dessert to mark the festivities. Not only are they delicious and healthy for all ages, they are oh-so-pretty to look at as well!

Did we mention that they are super easy to make too? Our secret: Dole Fridge Packs! Not only are they healthier with less sugar compared to other brands, the fruits are also soaked in 100% fruit juice. They also come in BPA-free packaging that are kid-friendly – a win for both parents and children!

In case you were wondering why these Fridge Packs are kept at room temperature before opening, you’re not alone. Data shows that people open their fridges more than cupboards at home, and Dole aims to bring healthier meals for all and encourage sufficient fruit intake daily by putting their Fruit Packs in the fridge!

We chose the Peach Slices and Mandarin Orange Fridge Packs for that taste of summer, and love the convenience these fridge packs bring to our cooking. Say hello to fruits without having to deal with seeds, peel or pith! For the jelly mix, we used Dole 100% Pineapple Juice in a can, which comes with no added sugar and is packed with vitamins A, C and E.

Let’s get wrapping!

Ingredients:

1 (177ml) canned Dole 100% Pineapple Juice + room temperature water, adjust ratio of juice and water according to taste

2/3 cup sugar, to taste

10g konnyaku jelly powder

2 tsp chia seeds

Dole Peach Slices and Mandarin Oranges Snap & Store Fridge Packs + choice of your favourite fruits, cut into chunks

* You will also need 24 pieces of 7cm by 12cm clear plastic bags

Makes 24 jellies

Steps:

1. Divide cut fruits into the plastic bags.

2. Mix jelly powder with sugar. Add Dole 100% Pineapple Juice into a measuring cup and top up the liquid with water to 950ml. Transfer mixture into a saucepan and add in the chia seeds. Whisk in jelly powder and sugar mixture, then cook the mixture over medium heat, whisking until it starts to boil. Remove from heat and continue stirring for 5 minutes until the mixture turns clear and bubbles have disappeared.

3. Spoon jelly mixture into the fruit bags through a funnel. To form a dumpling shape, fold and seal the bags perpendicularly to the base with tape. Refrigerate for 2 to 3 hours till cold and set. Pop the jelly out to serve. 

*This post is brought to you in partnership with Dole.

[cookism]

Carrot Ricotta Ravioli with Brown Butter Sage Sauce and Crushed Pecans

When the mood to be hands-on and creative strikes, making ravioli can be a pretty therapeutic experience, from rolling out your own pasta sheets to cutting up the little squares by hand like a good nonna. These delightful parcels of creamy ricotta and cheese brings to the fore the goodness of fresh produce, and is perfect for Easter, where the best things are born again.

***PRINT RECIPE***

Ingredients:

For ricotta-carrot filling:

3 large carrots (about 450g), cut into chunks

1 tbsp olive oil

Salt and black pepper to taste

1 tbsp unsalted butter

1 shallot, minced

1 tbsp heavy cream

1/2 cup ricotta cheese

6 tbsp Parmigiano-Reggiano, grated

Pinch of ground nutmeg

1 egg yolk

For carrot pasta:

150g ‘00’ flour, plus more for dusting

50g semolina flour

Pinch of salt

1 egg + 1 yolk (reserve remaining egg white in case the dough is too dry) 

2 tbsp of carrot puree (from the filling)

For brown butter sage sauce (per serving):

20g butter

4 sage leaves

1 tbsp pecans, crushed

Pinch of black pepper

Serves 6, makes about 60 ravioli

Steps:

1. Preheat oven to 200C. In a baking tray, toss carrots with olive oil and a pinch of salt and black pepper to taste. Cover the tray with foil and bake for about 30 minutes until tender. Puree carrot in a food processor and reserve 2 tbsp of carrot puree for the pasta dough. Leave the rest of the puree in the food processor to cool slightly.

2. To make the pasta dough, mix ‘00’ flour, semolina together, salt and tip them onto a working surface. Form a well in the middle and crack in the eggs, followed by 2 tbsp of carrot puree. Using a fork, beat the eggs and carrot puree and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it’s time to get your hands working. If dough is too dry, add a little egg white.

3. Knead the dough by pulling the dough away from you and rolling it back. Repeat until the flour is absorbed into the dough. Next, using the press-fold-turn action, knead the dough till elastic and smooth.  Form the dough into a ball and cover with plastic wrap. Leave it to rest for 30 minutes.

4. In the meantime, prepare the filling. Melt butter in a small pan. Add minced shallot and cook for a few minutes until softened and fragrant. Add shallot-butter mixture and cream into the food processor containing the carrot puree. Blend until smooth and transfer the puree into a mixing bowl. Stir in ricotta, Parmigiano Reggiano, egg, nutmeg, salt and black pepper to taste. Stir till well combined and transfer the filling into a piping bag.

5. Divide rested dough into 2 sections with a scraper and keep half of the dough covered with a plastic wrap. Flatten the other half of the dough with your fingers and roll the dough through the pasta machine starting with the widest setting. Fold the dough into half and run the dough through the machine a few more times. Subsequently, click a setting down and run the dough through till you reach your desired thickness. Flouring the pasta sheet periodically will prevent them from getting too sticky and hence easier to handle. The dough thickness for this recipe is No. 7 or 8 on our Ampia 150. Cut the pasta sheet into half and lay them side by side on a dusted workspace. Lightly brush one of the pasta sheets with water and pipe a tablespoon of filling about an inch apart.

6.  Cover it with another half of the pasta sheet. Press around the filling to seal. Cut ravioli into squares with a fluted roller cutter, about 1/2 inch around the filling and place it on a floured tray. Repeat the steps until most of the dough and filling are used up. Scraps can be reused, add a little water if they are too dry. Knead to incorporate.

7.  To cook the ravioli, season water with salt (every litre of water with 1 tsp of salt) and add them into a good simmer. Cook for about 2 to 3 minutes or until the pasta dough is cooked and floats to the top. Transfer the onto a warm plate.

8.  While ravioli is cooking, make a quick brown butter sage sauce. Add butter, crushed pecans, sage leaves and a pinch of black pepper in a pan over medium heat. Cook till butter is brown and bubbling and sage leaves are crisp. Drizzle sauce over ravioli and garnish with grated Parmigiano Reggiano to serve.

[cookism]

Our homemade ravioli packed with creamy ricotta-carrot filling takes the celebratory spotlight this coming Easter.

[cookism]

Saffron Buns

You know the period of Advent is around the corner when you see saffron buns appearing in bakeries and homes. These curvaceous buns glow yellow like the sun, before turning a beautiful golden brown upon baking. With a distinctive taste of saffron in every bite, these Swedish lussekatter rolls are sure to make you want to eat them long after Advent is over. ***PRINT RECIPE****

Ingredients:

250ml lukewarm milk

7g dry active yeast

60g unsalted butter, melted

0.5g saffron

10 cardamon pods (optional)

120g quark 

100g sugar, plus more for grinding saffron

500g plain flour

1/4 tsp salt

34 dried cranberries

1 egg

1 tbsp cream

Makes 17 saffron buns

Steps:

1. Finely grind saffron with a generous pinch of sugar in a mortar and pestle. If you are using cardamon in your saffron buns, remove the seeds from the pods and grind them with a mortar and pestle too.

2. Sprinkle yeast into lukewarm milk, mix and cover with plastic wrap. Let it sit for 5 to 10 minutes till mixture turns frothy, then stir in melted butter, saffron, cardamon and quark. In a separate mixing bowl, combine flour, sugar and salt. Mix well, form a well in the middle and pour in the wet mixture.

3. Stir in flour into the bowl to form a rough dough. Tip dough onto a lightly-floured work station, knead for about 5 to 10 minutes until it is smooth and the gluten is developed. Form the dough into a ball and place it back into a deep mixing bowl. Cover the bowl with plastic wrap and allow it to rise until it doubles in size, about 45 minutes to an hour.

4. Line 2 baking trays with parchment paper. When dough has doubled in size, punch down the dough and tip it on a lightly-floured surface. Divide the dough into 17 pieces of about 60g per piece. Roll each piece into a rope, about 14 inches long. Roll each end towards the center in opposite directions, creating an inverted S-shape.

5.  Place the buns on the baking trays and press a cranberry into the centre of each spiral. Cover with a towel, and allow to rise for an additional 30 minutes. In the meantime, preheat the oven to 220C.

6.  Gently brush each bun with beaten egg mixed with a tbsp of cream, then bake it in the oven until golden for about 10 minutes.

[cookism]

It’s beginning to smell a lot like Christmas in the Cookism kitchen as we roll out our festive saffron buns.

[cookism]

Galaxy Donuts

It’s difficult not to like donuts. Whether you prefer sweet or savory, ring or square, hollow or filled, there is something for everyone. Naturally, such versatility lends itself to one’s imagination, and the galaxy donut epitomizes thinking out of the box, and in this case, thinking out of this world. ***PRINT RECIPE***

Ingredients:

For donuts:

4 tsp (14g) active dry yeast

1/4 cup lukewarm water

1 1/2 cups lukewarm milk

1/2 cup white sugar

1 tsp salt

2 eggs

1/3 cup (75g) softened butter

5 cups plain flour + more for dusting

Vegetable oil for frying

For galaxy glaze:

2 cups icing sugar

4 tbsp milk 

A drop of vanilla bean paste

Food colouring (we used electric purple, electric pink, navy blue and super black by Americolour)

Makes about 12 donuts

Steps:

1. Sprinkle yeast over 1/4 cup of lukewarm water. Stir well to dissolve. Allow it to stand for 5 minutes till mixture turns frothy. 

2. In a large mixing bowl, combine yeast mixture with milk, sugar, salt, eggs and butter. Whisk well to combine.

3. Continue to whisk in 2 cups of flour, then using a wooden spoon, stir in the remaining flour 1/2 cup at a time to form a dough. Feel free to add more flour if dough is too wet. Tip dough onto a work station lightly dusted with flour. Knead for about 5 minutes until the dough is smooth and elastic. You can test by pressing the dough with one finger. It should bounce back if it is ready. Place the dough in a greased bowl. Cover with a plastic wrap and leave to rise for 1 hour till it has doubled in size.

4. When the dough has doubled in size, knock out the air by punching the dough once or twice. Turn the dough out onto a floured work station and gently roll it out to 1/2 inch thickness. Using a floured doughnut cutter, cut out rings of doughnuts.

5.  Cover doughnuts with a tea towel and let it rise until doubled in size.

6.  Fill and heat 2 inches of oil in a deep-walled saucepan to 175C. Carefully lower the doughnuts into the hot oil. Fry doughnuts on each side until golden brown. Transfer to a cooling rack to drain off excess oil.

7. To make the glaze, combine icing sugar, milk, vanilla bean paste in a mixing bowl. Stir well and check the consistency. The glaze should flow in ribbons. Add a little more milk if glaze is too dry or more icing sugar if glaze is too wet.

8. Divide the glaze mixture into 5 ramekins. Add a food colouring of your choice in each ramekin. Stir well to distribute the colours. Our galaxy glaze consists of purple, blue, pink, white and black.

9. Scoop a little glaze from each ramekin into a flat-bottom bowl. Create colourful streaks by roughly mixing the glaze with a wooden skewer. Dip the donut into the glaze presentation-side down and gently glide the donut up. Place glazed donuts onto a wire rack to drip off excess glaze and enjoy!

[cookism]

Why make donuts when you can make galaxy donuts? We share with you the most foolproof and amazing recipe for these galactic show-stoppers.

[cookism]

Crème Vichyssoise

For the uninitiated, drinking cold soup might prove to be a culture shock. But a sip of the delicious crème vichyssoise and it might just change your mind. Rich, silky, but surprisingly light, this soup perfect both as a warm or a cool starter, and is versatile enough to complement a variety of toppings, which we’ve picked two of our favourites for your enjoyment.

***PRINT RECIPE***

Ingredients:

For the soup:

400g leeks, white parts only, thinly sliced (about 2 to 3 leeks)

150g onion, peeled and finely chopped (about 1 large onion)

150g potato, peeled and chopped (about 1 potato)

350ml chicken stock

350ml water

25g butter

150ml whipping cream

Salt, to taste

Toppings and garnish for hot soup:

12 scallops

4 tbsp caviar

A sprig of dill, for garnish

Croutons, to serve

OR

4 poached eggs for cold soup

Serves 4

Steps:

1. Mix chicken stock and water in a saucepan and bring it to a boil. Meanwhile, in a separate pot over medium high heat, melt butter and add in the leeks and onions. Cook and stir constantly for 10 minutes until tender, then stir in the potatoes.

2. Next, pour in the hot stock mixture, stir well and simmer for 20 minutes.

3. Add cream and cook for a further five minutes. Season the soup with salt to taste, then tip it into a blender and blitz till smooth. For silky smooth soup, pass it through a fine sieve. Hot soup can now be served, but if you prefer to have a cold soup, cover and leave it to chill in the refrigerator before serving. You can enjoy the soup just as it is with simple garnishing or try our pairings for hot and cold versions of the soup.

4. For the hot version, we like to enjoy the soup with scrumptious scallops and caviar. Heat olive oil in a frying pan over high heat. Season the scallops with salt and place them in the pan when it is really hot. Depending on the thickness of the scallops, fry for about 1 to 1 ½ minutes until golden at the edges on each side.

5. Place three scallops in each serving bowl. Top each scallop with a teaspoon of caviar and dill. Carefully pour in the hot soup and garnish with croutons.

6. For the cold version, simply serve it with a poached egg and dill.

[cookism]

When life gives you leeks, make leek and potato soup.

[cookism]

Chicken Adobo

The thing about national dishes is you either get it or you don’t. For the chicken adobo, we instantaneously understand why the Filipinos rave about it—even coming up with two versions of it. This slow-cooked delicacy is all about the tender chicken, coated with an umami-rich glaze resulting from the perfect combination of garlic, soy sauce and vinegar. This is comfort food we simply can’t get enough of, and we’re sure you’ll concur with one taste. ***PRINT RECIPE*** Ingredients:

¼ cup soy sauce

½ cup cane vinegar

8 cloves garlic, smashed

1 tsp black peppercorns

2 bay leaves (preferably fresh)

6 assorted chicken thighs and drumsticks

Vegetable oil

3 whole bird-eye chillies

Serves 2

Steps:

1. Combine soy sauce, vinegar, garlic, black peppercorns and bay leaves in a medium bowl. Add in chicken pieces and cover bowl with a plastic wrap. Place it in the refrigerator to marinate for at least 2 hours.

2. Remove and drain chicken pieces from the marinade. Reserve remaining marinade for later use. Heat a stainless steel pan over medium heat. When the pan is preheated, add in some oil and place chicken pieces into the pan skin-side down. Brown all sides, then transfer them onto a tray, making sure not to overcook them. Discard excess oil and pour in the marinade. Add in whole chillies and cook sauce over high heat until it starts to boil. Reduce heat to a simmer and return the chicken pieces back into the pan to cook.

3. Baste chicken with the sauce frequently until chicken is cooked through and sauce is reduced into a sticky consistency. You can add a little water along the way when the sauce gets too dry.

4. Serve piping-hot chicken adobo with fragrant rice.

[cookism]

We do as the Pinoys do with our take on the crazy delicious chicken adobo. Served atop fragrant rice, you simply can’t go wrong with this dish.

[cookism]

Katsu Curry

Like most Japanese dishes, the katsu curry—the perennial staple of Japanese curry with tonkotsu—is big on flavour while retaining a taste of refinement. We simply cannot resist the heavenly combination of crispy, golden breaded pork atop a bed of fragrant rice doused with rich, glossy curry. A simple, winning dish to brighten any occasion. 

***PRINT RECIPE***

Ingredients:

For tonkatsu:

4 pork loins, 200g each

Salt and black pepper

1/2 cup plain flour

1 egg, beaten

1 cup panko

Vegetable oil, for frying

For Japanese curry:

1 large onion, thinly sliced

200g pork belly, thinly sliced and cut into chunks (those used in Shabu Shabu) 

1 large carrot, cut into bite-sized chunks

250g potato, cut into bite-sized chunks

115g Japanese curry roux, cut into small pieces

1 tbsp vegetable oil

4 cups cooked Japanese short-grain rice

Serves 4

Steps:

1. Heat vegetable oil in a pot over medium-high heat. Add sliced onion and saute till soft and translucent. Stir in sliced pork belly and when it’s cooked, add in carrot and potato pieces. Stir well and pour 850ml of water into the pot. Bring to a boil, then reduce it to a simmer for about 15 minutes until carrots and potatoes are tender.

2. Add in curry roux and stir till dissolved and evenly corporated. Simmer curry for about 5 minutes until thickened while stirring frequently to prevent the curry from burning. Remove from heat and scoop a few spoonfuls onto plates of rice.

3. While the curry is cooking, make tonkatsu.  Make a couple of slits on the fat and connective tissue of the pork loins. Roughly pound the meat using the back of the knife, shaping it nicely and season with salt and pepper on both sides.

4. Coat the meat with flour and pat to remove excess. Dip it into the beaten egg, then cover with panko and press lightly to adhere.

5. Heat deep frying oil to 180C, and fry breaded meat for about 3.5 minutes until golden brown, flipping once or twice. Transfer tonkatsu onto a cooling rack to rest for a minute or two before cutting it into smaller pieces. Place tonkatsu onto plates of rice and curry. Serve immediately.

Our tip for extra indulgence: Any excess crumbs of fried panko can be drained and sprinkled on the rice for added crunch.

[cookism]

Always a tantalising affair in the Cookism kitchen whenever we cook the delicious katsu curry.