Cosmo Cooking

Ingredients

• 300 gr dark chocolate
• 100 gr milk chocolate
• 200 gr butter
• 200 gr sucre
• 150 gr flour
• 200 gr walnuts
• 5 gr baking powder
• 4 eggs
• 125 ml crème fraiche

Preheat the stove on 180 °C and grease the cake mould with butter and flour. Melt only 200 gr of the pure chocolate with all the milk chocolate and butter. Mix the eggs with the sucre and add a little salt. Add the molten chocolate butter and mix it. Sift the flour and add it to the mixture. Preserve 12 good walnuts and break the others and mix them through. Put the cake for 30 minutes in the oven, … Continue Reading

Beet hummus

Ingredients

• 1 large can of chickpeas
• 1 large onion, chopped
• 500 gr beet
• 125 ml tahini (sesame paste)
• 3 cloves garlic, crushed
• 3 tablespoons lemon juice
• 1 tablespoon ground cumin
• 3 tablespoons olive oil

Place all ingredients pureed possibly add a little water. Eat with fresh bread.

Chocolate mousse garnished with strawberries.

Ingredients

• 200 gr dark chocolate
• 100 gr butter
• 4 eggs

Break the chocolate in small pieces and melt it slowly ‘au bain marie’. Add piece by piece the butter and stir it preferably with a wooden spoon.

Separate the eggs of the yolk and white. Keep the egg white, but add the egg yolk one by one to the chocolate mixture.

Whip the egg white to a fluffy consistency in a fat free bowl. Add the chocolate mixture to the whipped egg white and whip it … Continue Reading

Ingredients

• 200 gr flour
• 6 pears ‘Conférence’
• 1 roll puff pastry
• 4 tbsp honey
• 2 tbsp olive oil
• 200 gr goat cheese
• 50 gr pistachios

Preheat oven to 180 °C. Peel the pears and remove the heart and seeds and cut into small cubes of about 1 cm. Cut the goat cheese into rounds regular approximately ½cm thick. Crush the pistachios with the flat side a fairly large knife.

In a skillet, warm oil and honey on a low heat. Add pears and pepper, stirring constantly, and let them color the preparation over medium heat for 3 to 4 minutes.

Cover the pie mould with paper and butter it lightly. … Continue Reading

The province of Québec, Canada, will always have a place in my heart to keep. Travelling is great, but even better is to make yourself at home in a foreign country. So my stay in a wonderful Québecois family in 2001 brought along not only lasting ties to this wonderful place, but also great recipes. This is the famous tomato tart of grandmother Margot. It surprises with an interesting mixture of ingredients that combined result in a unique taste. As with most family recipes, the amount of ingredients is not fixed and you can dose them according to your taste. … Continue Reading