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

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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

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