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Skillet Pizza

Skillet PizzaPizza dough by Chef Cosmo Meens     Ingredients 1 cup all purpose flour or whole wheat flour1 cup semolina flour8 g pack quick rise yeast1 Tbs. olive oil3/4 tsp sea salt1 cup warm watercornmeal (for cooking)if using whole wheat flour add 1/4 cup more water Method Mix 2 Tbs. flour, 8 g pack yeast with 1/2 cup warm water and set aside for 5 minute. Mix the rest of the flour with yeast mixture, olive oil and remaining 1/2 cup warm water. Turn out onto lightly floured counter and knead for 3-5 minutes. Clean bowl and oil inside. Place kneaded dough...

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Parisian Potatoes

Parisian Potatoesby Chef Denise Marchessault "Parisian Potatoes may sound elegant but they’re just everyday potatoes shaped with melon baller.  It’s a simple trick that transforms ho-hum potatoes into a dressy side dish for steak, roast chicken or pork. The potatoes can be sautéed in any sort of fat, but duck fat transcends all others. When you shape potatoes in perfect little orbs, you’ll have enough odd-shaped trim leftover to use in potato salads, soup, frittatas or savoury croquettes." Ingredients 6 large Yukon Gold potatoes, rinsed and dried with a clean towelVegetable oil, rendered bacon fat or duck fat 1 sprig of...

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Shaksukaby Kateland Clarke, Marketing Manager   Ingredients 1 small onion2 garlic cloves1/2 tsp cumin1 tsp paprika1/2 tsp oregano1 tbsp balsamic vinegar1/2 tsp cayenne pepper1/2 red pepper1/2 courgettelarge handful of kale400g chopped tomatoes2 tbsp sundried tomato paste4 eggs1 square dark chocolate Method Chop the onion and garlic and cook for a few minutes in a tbsp coconut oil. Chop the courgette and pepper into small chunks, shred the kale into strips and add to the onion along with the spices and tomato paste. Leave to cook in the oil for 5 minutes, then add the chopped tomatoes, balsamic and chocolate and...

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5 ways to use your fry pan

Cast iron skillets are a thing of beauty, and not just aesthetically... Did you know, there is so much more you can do with them than just perfectly fry eggs?! No pie dish handy? Use your skillet! Haven't got a pizza stone? Use your skillet! Want a perfectly round loaf of bread? Use your skillet! The possibilities are endless, and the amazingly even heat retention you get from cast iron makes it all possible. Bring your non-stick fry pans in to one of our stores between now and October 15th and receive 30% off any fry pans we sell, including cast iron! ...

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Sourdough Focaccia

Sourdough Focacciaby Chef Annabelle Choi   Ingredients 375g tepid water100g sourdough starter400g all-purpose flour100g whole wheat flour 20g olive oil +more for coating your bowl10g fine sea salt Method Mix all ingredients in a medium bowl. After mixing the dough for about 5 minutes, you should have a cohesive shaggy mass. Oil another bowl that is double the size of the dough size, then place your dough in the oiled bowl and cover with a tea towel. Let the dough rise 2-3 hours covered in the oiled bowl, or over night in the fridge. Preheat oven to 375F. Once risen, on...

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