Cosmic food : Rose Caramelle x Cosmic Tomatoes

30 December 2016


We have been wanting to put together this project for a very log time : bringing together our passion for the cosmos and for food into recipes! A few months ago we met Charlotte of the e-shop Rose Caramelle with the idea of realizing a collaboration. Throughout the discussions, Charlotte offered to prepare an article where she would introduce our blog to her readers and at the same time we would use her products with our recipes. For those who do not know, Rose Caramelle is specialized in the sale of stationery and decorative objects for parties.

On our side, we reflected on a set of recipes for a cosmic cocktail party.



the colors fuchsia, black, gray and white have been privileged in our recipes to evoke the colors of a nebula. On the menu: beet hummus and parmesan shortbreads, stuffed white mushrooms, vegetable chips, and cuttlefish ink muffins. All this accompanied by a Cointreau and pomegranate juice cocktail.

Parmesan shortbread


Ingredients: (≈ for 6 persons)

  • 280g Flour
  • 120g Parmesan
  • 30cl Milk
  • 60g Soft butter
  • 1 Tsp Slt

Mix the flour, the grated Parmesan cheese, and the salt.


Add the milk and the butter. Knead so that all the ingredients are mixed and that the dough is smooth.

Let the dough rest for one hour.

Using a rolling pin, spread the dough to a thickness of about 2 cm.

Cut shapes into the dough with a cookie cutter.

Place the shapes in a baking sheet and cook for 10-15 minutes at 180 ° C.

Cointreau, pomegranate juice and chia cocktail


Ingredients: (for 6 servings)

  • 15ml Cointreau
  • 60ml Carbonated water
  • 40ml Pomegrenate juice
  • 3Tbsp Chia
  • 1/2 Green lime

Put all the ingredients (except for the chia)  in a shaker or an empty bottle.

Mix well.

Pour the chia seeds and give it a mix every 5 minutes for about 15 minutes so that the seeds do not agglomerate.

Let it stand for one hour for the seeds to swell. It’s ready !

Parmesan & cuttlefish ink muffins


  • 200g Parmesan
  • 200g Flour
  • 2 Eggs
  • 20 cl Lait
  • 10cl Olive oil
  • 2 Tsp Baking Powder
  • 2 Tsp Poppy seeds
  • 1 Tsp cuttlefish ink

In a bowl, mix the flour with the parmesan and the baking powder. Add salt and pepper.

Make a hole in the middle of the dough and add the oil, the eggs and the milk.

Mix to obtain a smooth paste.

Pour the parmesan dough up to half of your muffin molds.

Add the cuttlefish ink to the remaining dough.

Place one spoon of black dough on each muffin. Using a toothpick or a stick draw curved lines in your dough.

Once the pattern satisfies you, all you have left to do is to bake the muffins for 35 minutes at 160 ° c.

Beet and seaweed chips



  • 2 Beets (large)
  • 5 sheets of Nori seaweed
  • Sesame oil
  • 1 tsp sesame seeds
  • Salt

Using a mandolin or a sharp knife, cut the beet into thin slices.


Cut round shapes in the sheets of nori seaweed. With a ccissor it’s simpler.

Place your beet and nori seaweed on a baking tray covered with baking paper and sprinkle some sesame oil.

Add salt and sesame seeds over.

Place the tray in the oven and let your beets and seaweed chips grill for an hour at 140 ° C. let them dry for a while afterwards.

Beetroot hummus



  • 2 Beetroots
  • 1 Coriander Bouquet
  • 1 Tbsp Tahini (sesame puree)
  • A few poppy seeds for decoration

Cook the beets in salted water until tender.

Mix the beetroot with the Tahini. Add salt and pepper.

Pour the beet hummus into a bowl and decorate with a few coriander leaves and poppy seeds. Add sesame oil for a finer texture.

We hope you enjoyed this article . You can also find our little interview on Rose Caramelle.

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