Cosmo Cooking

There we were, on the last day of our stay in Paris we went to a cosy street-bistro in Montmartre for lunch. Inspired by a delicious bowl of salad, we tried to recreate this atmosphere. Luckily our basil plant has grown much into a little monster, thus we had to transform our hedge into an Italian speciality. Home-made pesto. When made by yourself, you kitchen should smell like a jungle of herbs.

Luckily we still had a very nice bottle from our former Parisian neighbours Marc & Emmanuelle, who have family that make this great Pineau des Charentes.

Ingredients

• 30 gr of basil
• 50

… Continue Reading

Hummus, Arabic: حمّص‎, stands for chickpeas, which is the main ingredient of this dish. In this recipe the basic recipe is presented and can be used to make many different variations. This spread is easy to make and is great in summer time when having a pick-nick or just as an appetizer. It’s rather quick to make and should take maximally 15 minutes to make, but it’s every time a pleasure to make. The difficult part is only finding the Tahini (sesami paste) in your supermarket or Arabic convenience store.

The basic recipe is already good, but it definitely should be … Continue Reading

This recipe came from my dear aunt. Although she calls it a strudel, she isn’t German. But that’s the beauty of cosmocooking. To dare to use ingredients from different countries and find nice combinations. So we mixed ricotta with feta, Parmesan cheese and dried apricots. This time the list of ingredients is a bit longer than usual. As you have to fold the mixture into small packages, she calls it a strudel, but we rather prefer to call it secretly Spanakopita.

Ingredients

• 3 shallots
• 100 g dried apricots
• 1 lemon
• 50 g pine nuts
• 6 tbsp olive oil
• 300 g frozen spinach
• 1 egg
• 100 gr feta
• 200 gr ricotta
• 50

… Continue Reading

Salads are great! Have a look in your fridge and take a walk through a shop with tasty food, the salad is almost ready!

Ingredients

• 2 red peppers
• 2 tomatoes
• 1/2 radicchio
• 1/2 lettuce
• 2 spring onions
• 2 tbsp olive oil
• 2 tbsp chili balsamic vinegar
• 1 tbsp whole-grain mustard

In this case, take peppers, tomatoes, some leaves of a radicchio and some of a curled lettuce, furthermore spring onions. Cut everything as you want it. And now the dressing: take good olive oil, chili-balsamic-vinegar, whole-grain mustard, salt and pepper to make a vinaigrette and mix it with the salad. Then arrange everything on a plate and lust but not least “the … Continue Reading

The vegetarian lentil tart/quiche

There we went for a weekend of sailing to the Netherlands. Up to Aalsmeer, which is not only known for the lake for sailing but also worldwide famous for the international flower market. On board of the polyvalk we wanted to go faster than the wind, but unfortunately the wind was not really present that weekend. Nevertheless, a very sunny weekend of being busy on the water requires energy and so a vegetarian quiche/tart was created. All the way … 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.

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