Category Archives: Recipes

The chocolate ribs with Malou

On 7th November, la Grande Balade broadcasted on RTL offered an original recipe created with MalouGabsi, semi-finalist of Top Chef 2020. The recipe : chocolate and Brussels Ketjep lacquered spare ribs, cooked on the barbecue!

To see the recipe in motion, it’s here. And for the most impatient, here’s what you need :


  • Spare Ribs
  • 1 or 2 red Peppers
  • 1 mix of Quinoa
  • Brussels Ketjep
  • Poultry stock
  • Hot pepper sauce
  • Dark Chocolate
  • Butter
  • Flat-leaf Parsley
  • Salt & Pepper

The recipe :

1. Season the ribs with salt and pepper and steam them in a steam cooker to make them tender.

2. Cook the quinoa mix as indicated on the packet. Add the melted butter and chopped parsley.

3. Cut the peppers in half and remove the seeds. Stuff with the quinoa mixture and put on the barbecue.

4. For lacquering, mix hot pepper sauce, poultry stock, chocolate and Brussels Ketjep. Melt on the barbecue in a small pan. The acidity of the Brussels Ketjep balances the sweet and fruity taste of the chocolate.

5. Put the ribs on the barbecue and brush them several times with the mixture of Brussels Ketjep and chocolate to obtain a nice crust. Make sure the barbecue is not too hot.

Enjoy with a nice little beer!

Cosmik Pure Diamond x Brussels Ketjep

Boost your Bloody Mary

It’s finally the festive season. Whether you like it or not, you won’t escape from it. So… It’s best to get a worthy apperitif. For this occasion, we offer you a new innovation: the first Belgian Christmas Cocktail!
That’s on the house, coming from the association between the Cosmik Vodka and Brussels Ketjep. You only have to follow the recipe.

Ingredients :

  • A slightly flared glass of 35 cl
  • A siphon
  • 3 ice cubes
  • 5 cl of Cosmik Pure Diamond Vodka
  • Brussels Ketjep
  • Egg white
  • 13 cl of Big Tom tomato juice
  • Worcestershire sauce
  • Tabasco
  • Celery salt
  • Celery
  • Lemon

Cosmik Pure Diamond x Brussels Ketjep

Recette :

  • Pour the Cosmik Vodka and the tomato juice on top of ice cubes.
  • Add the worcestershire sauce, a few drops of Tabasco, a pinch of celery salt and some lemon drops.
  • Create a Brussels Ketjep mousse by mixing egg white and Ketjep in the siphon. Leave it to set in the fridge before making the mousse.
  • Decorate with a piece of celery and a celery salt line.
  • Cheeeers !

Cosmik Pure Diamond x Brussels Ketjep