Posted by: My Cook's World | February 13, 2017

Mushroom soup


200 g or 1,5 cup of fresh sliced mushrooms (no can), stewed in some butter and pepper (no salt) and nutmeg. Make puree from it.

3/4 L or 3.5 cups of chicken broth or bouillon

30 g or 2 tbsp of butter

30 g or 2 tbsp of flour

1 egg yolk

1/2 c of milk or cream


  1. Melt butter and add flour. Whisk to a smooth mixture. Add bouillon and bring it to a boil while whisking. Add mushroom puree and bring to a boil for about 15 min.
  2. Mix egg yolk and milk in a separate bowl. Add to soup and bring to a boil while stirring.

All done!

Posted by: My Cook's World | February 11, 2017

Vanilla pudding

So many ways to make pudding, but this is one of the best ones I’ve tried! Simple and supereasy!


475 ml (2 cups) + 160 ml (1/2 cup) of whole milk

110 g sugar (1 cup)

1/4 tsp of salt

35g of Cornstarch (2 el)

1/2 vanilla bean, or 2 packs of vanilla sugar and 1 tsp of vanilla essence.

1 egg


  1. Put the 2 cups of milk in a pan with the vanilla. Bring to a boil slowly.
  2. In a separate bowl: Toss sugar, cornstarch and salt together.
  3. Add 1/2 cup of milk to it and whisk until smooth. Add egg and beat well.
  4. Take milk off the stove and slowly add to the cornstarch mixture, beating everything until smooth.
  5. Put back on medium low fire and heat while stirring for 1 minute.
  6. Put in separate bowls or in one big bowl. Let it cool down and put it in the fridge.



Posted by: My Cook's World | February 9, 2017

Chicory – Broccoli soup


1/2 lbs of broccoli

1/2 lbs of chicory

1 potato

2 tbsp. of butter

1L of chicken or vegetable bouillon

pepper and salt, nutmeg

1 tbsp. of Madeira (or white Port)


  1. Clean the veggies. You cut the heart out of the chicory and cut it in small stripes. You cut the broccoli in small trunks.
  2. Melt butter and add chicory. When a bit soft, add broccoli, potato and madeira. Add bouillon.  Bring to a boil and let it simmer on medium low  for about 25 min without the lid.
  3. Add pepper salt and nutmeg and puree with handmixer.
Posted by: My Cook's World | February 7, 2017

Hummus provençale

This is an Italian variation on hummus and it’s delicious! It gives that extra swing to it for parties or barbecues!


1 bash of Original hummus

1 bell peper

1/2 cup of sundried tomatoes

1 cup of fresh spinach or 1/2 cup of frozen spinach

extra tahini to your own taste

2 cloves of garlic

1 tbsp. of paprika powder

1 tsp of oregano

1 tsp of basilicum

1/2 tsp of salt


  1. Toss everything together and mix away until smooth!


Posted by: My Cook's World | February 5, 2017

Original hummus

Hummus is such an easy dish to make yourself. And very healthy! I often serve this with slices of toasted tortilla or just mini toasts as an appetizer. I also love it as a side for lunch or in a wrap. You can also save it for at least a week if you put it in the refrigerator with  extra olive oil.


1 16 oz can  (450g) chickpeas

5 tsp of lemon juice

1,5 tbsp. tahine

2 cloves of garlic

0,5 tsp salt

2 el olive oil


  1. Throw everything together and mix to a paste



Posted by: My Cook's World | February 5, 2017


So tahine is a paste and  is the base of hummus. You can put this in a airtight container in the fridge  and it will last you for weeks and even months.


1 cup of roasted sesame seeds (you can roast the in the oven on 375°F)

1/4 cup of olive oil



1. Add sesame seeds to coffee grinder until grinded fine.

2. Add olive oil and salt.




Posted by: My Cook's World | June 16, 2012

Apple oat muffins

Apple Oatmeal muffins

Hello everyone!

This is one of my favorite recipes! It’s a 100 cal muffin with whole wheat flour. It’s nice as a quick breakfast in the morning and quite filling! I hope you enjoy!

Time: 15 min + 20 min baking

Quantity: 12 servings

Ω: Normally I follow my recipe but I got adventurous this time! I ran out of oats, so i filled the rest of my cup with some Oat bran. Then I also didn’t have enough applesauce so I added half a mashed banana to reach my quantities. I added about 2 tbsp of ground almonds and 1/2 cup of raisins! Yum! I have to say they turned out a bit nicer this way! So make sure to experiment!


1 cup of old fashion rolled oats (or half and half with oat bran)
1 cup of non-fat milk (any will do, but I like to keep the calories down a bit)
1 cup of whole wheat flour
1/2 cup of brown sugar
1/2 cup of unsweetened applesauce (I will post a recipe about how to make this fresh)
2 egg whites
1 tsp of baking powder
3/4 tsp of baking soda
1/2 tsp of salt
Raisins or nuts

1 tsp of cinnamon

1 tsp of sugar

The making off 

Lets start with the applesauce! While this is stewing, you can prepare the muffin ingredients!

You’ll need one red (sweet) apple (like Jonagold or pink Lady) and 2 tbsp of water.

1. Peel the apple and cut it in small pieces.

2. Add them to a sauce pan with the tablespoons of water, turn on the heat (medium or low) and put a lid on it.

3. When the apples are soft, mash them up so you got little to no chunks. You are done! This is unsweetened applesauce! If you want it sweetened, just add sugar to your taste. Personally I never add anything, I just make sure to buy really sweet apples! You can add some cinnamon tho!

The making off (The muffin part)

1. Soak the oats in milk. One hour if you use the old fashioned oats only, if you use a mixture or just oat bran soak them for about 30 minutes.

2. Preheat the oven to 400°F or 200°C

3. combine the oat mixture with applesauce and the eggwhites, and mix until well combined.

4. In a seperate bowl measure and stir the dr ingredients together.

5. Add wet and dry ingredients until just combined. Add nuts or raisins if desired.

6. Spray muffin pan with cooking spray and spoon muffin mixture into muffin pan.

7. Combine sugar and cinnamon and sprinkle each muffin with some of this mixture (royally)

8. Bake for 20 – 25 minutes. Remove from pan and let cool down.


Posted by: My Cook's World | June 15, 2012

Summer Pie

Summer Pie

Time: 1 hour all together

Quantity: 1 pie 20 cm, 6-8 servings

Ω: Fruit examples: Apples, kiwi, strawberry, banana, grapes, apricots, and pineapple – mind that it has to be colorful! And stick to three or four types of fruit, depending how big your pie form is of course).

This is actually quite a cheap dessert to make since it is made out of basics. The only thing you will have to buy is the fruit!

Don’t be scared off by the length of this recipe! It only takes an hour to make and it’s REALLY easy!



150g of all-purpose flour

60g of butter, soft and in pieces

50g of sugar, fine

1 tsp of vanilla essence

1 egg yolk

1 – 2 tbsp of ice cold water


3 egg yolks

2 tbsp of sugar

2 tbsp of cornstarch (or +/- 3 of regular flour)


The making off (dough-short crust pastry)

There are two ways of making this: manual or mechanical. I don’t have a food processor but when you do: Add the flour, butter and sugar to it and turn it off when the mixture is nice and crumbly. Then add the vanilla, eggs and water. Turn it off when it is a ball. You can always add a tbsp of water if necessary but you do not want it too wet or too dry. After that follow the manual steps (4).

  1. Add Flour, butter and sugar and mix well until crumbly. You can also do this by hand if you do not have a hand mixer.
  2. Add the eggs, vanilla and mix well.
  3. Add water and use your hands now. Knead the dough well until it’s nice and moisture (do not add water!). It will take about 10 min of kneading. If by then it is still to dry (check out pictures to see how it has to look) then add another spoon of ice cold water.
  4. To roll out the dough you put it between 2 pieces of plastic foil and roll it out. Then you put it on your greased pie form. It will crumble (we called it crumble dough) so be gentle. Cut off the sides that you don’t need.
  5. Cover the pie with plastic foil and put in the fridge for 20 min.
  6. Pre-heat the oven to 180°C or 360°F.
  7. Cover the dough with a sheet of baking paper (of tin foil) and put a layer of dry beans (this to make sure the dough doesn’t rise, it has to be covered all the way – in some store you can buy ceramic beans to reuse). Bake for 10 min. Remove foil and beans and bake for another 15 min (if it rises too much, just stick a fork in it a few times to let the air escape) or until golden brown. Let it cool down. While the crust is baking make the filling.
The making off (the filling)
  1. Beat the eggs, sugar and cornstarch in a mixing bowl until the color is almost white.
  2. Bring the milk to boiling point.
  3. Add the milk with small amounts to the egg mixture while constantly stirring.
  4. Take a strainer and pour the milk mixture through it and back into the pan. Whisk constantly while reheating the mixture on low heat. This will make it nice and thick like pudding (correct word: flan). It has to be thick otherwise your pie will fall apart when you cut it. It will take about 3 – 5 min with constant whisking and a fast paste.
  5. Remove from heat and add vanilla. Mix well. Cover with foil and let it cool down. (The foil will make sure that there is no skin on your flan when it’s cool).
  6. When cool, pour the filling into the piecrust. Make sure it’s evenly layered.
  7. Slice the fruit and make circles (this way everyone will enjoy every type of fruit). Except for the strawberries, it’s best to cut those in half. You can make a shiny finishby brushing it with apricot jam (mixed with hot water)or jelly. You can also make this with one or two types of fruit. You experiment a bit with this pie, lots of options! I’m posting a picture of the pie with different types of fruit you can use by themselves or mixed up!


Bon appétit,

My Cook’s World

Posted by: My Cook's World | May 13, 2012

Coconut rocks (Macrons)

Coconut rocks


3/4 cup or 150 grams of grated coconut

1/4 cup or 50 grams of grated almonds

1/4 cup or 50 grams of liquid honey

1/2 cup or 100 grams of white sugar

2 oz or 60 grams of all-purpose flour

2 egg whites

How to make it:

1. Beat your eggwhite with the sugar until it’s nice and thick.

2. Add the flour and honey and mix gently.

3. Add coconut and almonds and mix well.

4. Use a greased  baking sheet. Take a tablespoon and divide dough in equal parts (see picture 1).

5. Put in a pre-heated oven of 350°F or 180°C and bake for 12 minutes. (Burns easily!!)



Posted by: My Cook's World | April 29, 2011

Marinated fish with feta

Marinated fish with feta

Time: +/- 30 min + 2 hours min of marinating

Quantity: 1

Ω: Don’t forget to turn around the filets every few hours. So that both sides are marinated!

You will probably use the same amount of Parmesan for more fish filets. It is just to cover on top. You can also add bread crumbs if you like the top nice and crispy. The feta is used for the flavor but also for making the sauce nice and creamy. So that will probably be multiplied by the amount of filets.

If you put 2 filets in there, the cooking time will probably still be good but anything more then that, I would put it in a bit longer because of the amount of fish that has to be cooked through and through.


1 fish filet, white

1/3 cup of red wine

2 tbsp of vinegar

5 cardamom pods

1 clove

7 basil leaves, torn

3 – 4 tbsp of sour cream

0/- 1/3 cup or one handful of Parmesan, grated (to cover on top)

70 g or 1/3 cup of feta, crumbled

The making off

  1. In a mixing bowl add red wine, vinegar, cardamom, clove and basil leaves. Mix well and add fish. Let this marinated for at least 2 hours in the refrigerator.
  2. Put the juice in an oven pan first and mix well with the sour cream. Then add fish and cover with all the cheese.
  3. Put in a pre-heated oven of 200°C or 400°F for about 15 min.
  4. After you take it out; mix all the cheeses again and you’ll get a nice sauce.

Serve with rice and steamed broccoli.



Bon Appétit,

My Cook’s World

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