Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Chickpea salad with basil, olives, red onion & feta

by Jeanne Horak on November 28, 2008 17 Comments in Gluten-free, NaBloPoMo 2008, Salads, Vegetarian, Weekend Herb Blogging

ChickpeaSalad

 

Salads are your friend.  They really are – and I’m glad I discovered this at a relatively early age.

If it were up to my father, I don’t think salads would ever have graced our table.  He has a long-standing and deep-rooted suspicion for all things green and crunchy and I remember my mom serving him ratatouille by spooning some onto his plate and then carefully carefully picking out the greenery, leaving only the tomato and mushroom/aubergine bits!  The reason he always gave for not having salad was that eating lettuce was Very Dangerous.  I think this stemmed from a visit in the 1970s to India, when he was advised not to eat things that had been washed in potentially dirty water, but he enthusiastically carried this piece of advice home to South Africa with him and made it his motto.  So salads were generally off the menu when I was a child.

I think that what changed the entire family’s view on salads was Cranzgot’s in Plettenberg Bay.  In the early 1980s we routinely rented holiday houses in Plett for school holidays, and at some point in the holiday we’d invariably get a takeaway pizza from Cranzgot’s (the unusual name, by the way, comes from a JP Donleavy novel).  My mom had never quite given up on getting us to eat salads, and persisted in annoying my father, living on the edge and daring to eat lettuce, so one day she pushed the boat out and ordered a salad to accompany the pizza.  But not just any salad – a Cranzgot’s cheese salad.

Now I can spin you all sorts of stories about why this salad converted us – the exotic greenery, the aged vinegar in the dressing, or the imported Italian plum tomatoes… but I’d be lying.  The salad was absolutely standard – iceberg lettuce, tomatoes, cucumber and some sweet onions – and the dressing as I recall was sunflower oil and plain old spirit vinegar with some dried Italian herbs.  No, what made this salad was the cheese.  A veritable crust of grated cheddar and mozzarella covered the entire bowl, and even when you tossed the salad the ration of cheese to greenery was pretty good.  So my cunning mother made sure the salad was properly tossed, forcing us to take some leaves to get at the cheesy bits, and in the process we realised that the whole lot together tasted pretty damn good.  Even my dad was willing to nibble on a tomato, provided there was some cheese on it 😉

And that is the story of how I became addicted to salads.  Sadly, Cranzgot’s have changed their recipe and moved with the times to incorporate all sorts of fancy ingredients.  Which is a pity, because you should never mess with perfection.

Now in South Africa, I was happy to east crisp, lettuce-based salads all year round, but here in London it’s very hard to work up enthusiasm for a cool, crunchy salad when there’s frost on the ground.  So I’ve had to expand my salad horizons and find some more substantial (and potentially warm!) salad options, like this one.  It was inspired by a salad I sometimes buy from Krüger for lunch and I dolled it up a little.  You can either soak and boil dried chickpeas for a better flavour, or you can use well-drained tinned chickpeas.  Go heavy on the basil as it’s the key ingredient.

There’s not much I can say about basil that hasn’t been said before – not for nothing did it win the Herb of the Year poll over at Kalyn’s Kitchen!  So instead, I’ll leave you with some basil trivia collected from around the Web:

  • Egypt is the world’s principal source of basil,followed by the USA.
  • Basil means “kingly” or “royal” in Greek and it was believed that only the king himself should be allowed to cut basil, with a golden sickle.
  • Roman doctors, on the other hand, believed that basil would only grow if its cultivators sowed the seeds while screaming wild curses.
  • Another ancient superstition was that basil had the power to propagate scorions, and that a basil leaf left under a pot would eventually turn into a scorpion.
  • In Romania, accepting a sprig of basil from a girl meant that a boy was engaged.
  • There is a type of basil is revered in the Hindu faith and good Hindus go to their eternal rest with a few of these basil leaves on the right hand side of the body.

20080906 ChickpeaBasilSalad2Web

 

Love chickpeas? Then you will also love my…

  • creamy chickpea, zucchini and spinach curry
  • chickpea and chorizo stew
  • chickpea and paprika crostini

CHICKPEA SALAD WITH BASIL, OLIVES, RED ONION & FETA (serves 4-6 as a side salad)

Ingredients:

1 400g tin chickpeas, drained
1/2 a sweet red onion
100g feta cheese, crumbled
a generous handful of fresh basil leaves
12-15 pitted olives, sliced
3-4 Tbsp mild olive oil
lemon juice
salt and pepper to taste

Method:

Chop the onion very finely and chiffonade the basil leaves.  In a large bowl, mix the chickpeas, basil, onion, sliced olives and crumbled feta cheese.

Add the olive oil and a glug of lemon juice, toss well and check for seasoning.  Add a good grind of black pepper and salt to taste.

If you want this as a warm salad, prepare everything else and then heat the chickpeas, either in the microwave or on the stovetop in their canning liquid.  Drain, mix as above and serve warm.

Follow me every day in November as I complete National Blog Posting Month – a post a day, every day, for 30 days! Here’s what I’ve written so far.

 

As you might have guessed, I am submitting this post to Scott of Real Epicurean who is hosting this week’s edition of Weekend Herb Blogging, brainchild of my friend Kalyn and now administered by the lovely Haalo.

More deliciousness for you!

  • Baked truffled eggs inspired by “White Truffles in Winter”Baked truffled eggs inspired by “White Truffles in Winter”
  • Visiting the Vaucluse: La Maison de la Truffe et du Vin, MenerbesVisiting the Vaucluse: La Maison de la Truffe et du Vin, Menerbes
  • Cumin and caraway honey-roast carrotsCumin and caraway honey-roast carrots
  • Salmon tournedos on spiced lentilsSalmon tournedos on spiced lentils

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Be thankful for… decadent flourless chocolate cake
Saturday Snapshots #14 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. courtney says

    November 29, 2008 at 3:36 am

    Yumm. Chickpeas, olives,feta! Taste sensation! When you mentioned your father I flashed back to when my mother was in the hospital. There was this young kid in isolation who had went to Jamaica on a spring trip.From what I heard he ate some Ceasar salad and got some mysterious illness. I remember he was delerious and tried to escape. All that from some bad lettuce. Some other kids got ill too. Had to do with water or something in the soil. Kind of scared me from eating lettuce for a while.

    Reply
  2. Laura says

    November 29, 2008 at 9:18 am

    Excellent! Thanks.

    Reply
  3. Gemma says

    November 29, 2008 at 9:44 am

    That sounds great, think I might make a batch this week for packed lunches. Thanks!

    Reply
  4. Helen says

    November 29, 2008 at 10:16 am

    Hello fellow salad addict! I must eat salads nearly every day i think. I especially love chickpeas too as they really help to bulk the salad out and give that wonderful texture. This is exactly the kind of thing I like to take to work for lunch. Delicious and yet feels healthy at the same time. What more could a girl ask for?! I would stick some lettuce in the box too though, I’m not scared!

    Reply
  5. Kalyn says

    November 29, 2008 at 1:34 pm

    Oh yum, all my favorite tastes are here. I hadn’t thought of the green olives in this, just a brilliant variation!

    Reply
  6. Matin says

    November 29, 2008 at 3:20 pm

    Great easy salad, I love chickpea salads, they are very filling.
    X M

    Reply
  7. myfrenchkitchen says

    November 29, 2008 at 6:06 pm

    I have come to love chickpeas here in France and yours is a salad I’ll defintely enjoy!
    ronell

    Reply
  8. nina says

    November 30, 2008 at 5:43 pm

    Oh, I remember Cranzcot’s very well! I had quite a good calzone there! I had a good giggle about your father and the salad thing. Frankly, I think it is a man-thing. If I serve it as a main course with something substantial(like chickpeas) it is alright, otherwise it just gets pushed aside on the table!
    I love all the crunchy elements in your salad!

    Reply
  9. Browniegirl says

    December 1, 2008 at 1:15 pm

    Stunning salad Jeanne!! WOW!! I cannot wait to make this for myself. Gee you have brought back such good memories of pizzas & Cheese salads at Cranzgots in the good old days………:o) Have a great week xxx

    Reply
  10. Peter says

    December 1, 2008 at 1:27 pm

    Jeanne, you know I’d like this side dish, what with chickpeas and feta in it.

    Reply
  11. kathryn says

    December 3, 2008 at 3:32 am

    What a lovely, lovely recipe. I find chickpeas so hard to photograph, without them ending up looking brown and boring. But your picture is just beautiful.
    And glad to hear you discovered a taste for salads. I don’t know where I’d without them – at the moment, as we move into summer they’re a daily occurrence in my house.

    Reply
  12. Susan from Food Blogga says

    December 4, 2008 at 1:00 am

    Hmmmm… I wonder how many Romanian boys accidentally got engaged. 😉

    Reply
  13. Paz says

    December 6, 2008 at 1:38 am

    One of my favorite salads! All my favorite ingredients.
    Paz

    Reply
  14. Spammy says

    January 4, 2009 at 7:18 pm

    Just discovered your website – what an inspiration! Have just started the South Beach Diet so am looking for more recipes – your blog is brilliant. Thanks!

    Reply
  15. Tyna says

    July 8, 2015 at 11:18 pm

    This salad is my summer obsession! It is so tasty.

    Reply
  16. Charlotte says

    July 16, 2016 at 1:58 pm

    This salad was so refreshing and filling. I loved It.

    Reply
  17. Tyna says

    July 27, 2016 at 4:46 am

    I found this recipe on Pinterest while searching for garbanzo bean recipes. All I have to say is thank you! I LOVE it and make it often for a quick refreshing lunch or side for dinner. Everyone I have introduced to it also loves it.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Cauliflower steak Welsh rarebit
  • The Melusine
  • Potted smoked salmon with quick pickle apple slaw
  • Discovering the wines of Pays d’Oc
  • Cranberry pistachio Bircher muesli – a Pret-a-Manger fakeaway
  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Roosterkoek - a South African braai essential
Gem squash 101: how to find them, how to grow them, how to eat them!
How to sautée Brussels sprouts
My big, fat South African potato bake

Featured on

Also available on

"Spring fever, my heart's beating fast. Get up, ge "Spring fever, my heart's beating fast. Get up, get out, Spring is everywhere" - Elvis Presley

What better way to celebrate the day when the clocks go forward to British Summer Time than with  a glorious photo of St Paul's Cathedral shyly peeping out from a cloud of pink cherry blossoms against a perfect blue sky! 🌸🌞

London is awash in glorious blossoms at the moment, from Greenwich Park in the east to Kew Gardens in the west, and the fun part is trying to catch each type of tree just when the blossoms are at their best.

The cherry plums have been exploding into clouds of small white blossoms and sweet fragrance for a few weeks already; and the early flowering cherry trees, camellias and magnolias are coming into their own right now. Plus we still have the late-flowering cherries, rhododendrons and wisteria to look forward to!

Do you have a favourite Spring tree or park for blossoms in London? Let me know in the comments 🌺

And please remember to share, save or like my posts if you want to see more of me in your feed 🙏
"The essence of being human is that one does not s "The essence of being human is that one does not seek perfection" 

I wonder what the author if those words would have made of the age of Instagram? We are fed an endless stream of perfect images of perfect bodies and perfect lives. In the back of our minds we KNOW this is not reality, but still the subconscious yearning for this imaginary world of perfection persists. Humans are funny that way.

But so often in life, things fall short of the perfection we imagined - seemingly perfect relationships fail, cakes look nothing like the picture in the book, clothes that looked good on the internet look ridiculous on our bodies, the wrong turn we took meant we never got to our planned destination.

Falling short of perfection is part of life. The big question is how you deal with it. Do you throw your hands up in despair and berate yourself for failure? Or do you find the positives in the imperfect outcomes of your plans? 

This photo taken almost exactly 4 years ago was meant to be a "perfect" Instagram shot of me in my signature pose, on a perfect sunny day on snowy ski slopes. Instead, as @explorista snapped the photo, our ski instructor decided to throw handfuls of snow at me - but as it turns out, this "imperfect" shot turned out to be my favourite of the day 😍

Do you find joy in life's imperfections?
What's your favourite way to eat cauliflower? Up What's your favourite way to eat cauliflower? 

Up until about a week ago I would have said cauliflower cheese... but all that changed when I made this low-carb cauliflower steak Welsh rarebit... I first made cauliflower steaks years ago, before cauliflower started enjoying its 15 minutes of fame, as a main course for vegetarian friends. But it wasn't till last week when I wanted to make Welsh rarebit for St David's day and discovered I had no bread that it struck me that cauli steaks would make the perfect base for Welsh rarebit! It's totally indulgent - like pouring a beery cheese fondue over your cauliflower - and totally addictive. You can find the full recipe in the link in my profile,  or SAVE this post for basic instructions! Remember to tag me if you try it -I'd love to see 😊

* Slice two 1cm steaks vertically from the middle of a large cauliflower, season and fry in  butter and oil till browning slightly.

* Oven bake for 10 mins at 200C while you mix grated cheddar, melted butter, Worcestershire sauce, mustard and beer. (The Duvel Belgian ale works a charm, BTW!).

* Spread the cheese mix generously over the 2 steaks and pop under a medium grill until golden and bubbly

You're welcome 🤩
Dyed Gwyl Dewi Hapus - or happy St David's Day if Dyed Gwyl Dewi Hapus - or happy St David's Day if you don't speak Welsh 🏴󠁧󠁢󠁷󠁬󠁳󠁿

March 1 is the day on which the Welsh people celebrate their patron saint, St David, and one of their traditions is to wear a daffodil, the national flower of Wales. Here are five daffodil facts to impress your Welsh friends:

🌼 There's no difference between a daffodil and a narcissus. Daffodil (or jonquil) is simply the common name for members of the Narcissus genus, so all daffodils are narcissi.

🌼 There is only one species if daffodil that is native to the UK - Narcissus Pseudonarcissus, or wild daffodils. You can spot them by the fact that their outer 6 petals are a paler yellow than the central trumpet, and they are usually smaller than the showy, giant yellow commercially grown daffs. 

🌼 It's not entirely certain how the daffodil came to be the national flower of Wales - one theory is that they are one of the few flowers in bloom on 1 March. Another is that the daffodil is less... antisocial to wear than the other Welsh national symbol, the leek 🤣

🌼 Daffodils are the official 10th wedding anniversary flower.

🌼 Daffodils contain a poisonous sap - keep away from pets and if mixing daffodils in a vase with other flowers, let them stand in water separately for 24 hours first I case they affect the other flowers. 

Are daffodils your favourite Spring flower? Or do you prefer something else?
As a girl who lived more than half her life in the As a girl who lived more than half her life in the African sun, February and March are the hardest months for me to bear in the UK. All the excitement of Christmas and New Year has faded; the credit card bill has arrived; the sun is still setting before I finish work; and the snow that we all hoped for at Christmas finally arrives and disrupts everything. This is why, every year in Feb/March since I moved to the UK (other than the year I broke my femur a week before I was due to fly!), I decamp to South Africa for 2 weeks to visit my family and get my fix of vitamin D (and vitamin Sea!).

This week I should have been here - the Beacon Island hotel in Plettenberg Bay, which I have been visiting since I was about six years old. It is where I go to lift my spirits and clear my head. But for the last 2 years, Covid has meant that I have not been able to go home - or see my family. 

For the most part, although I miss travel, I am secretly quite liking taking a breather and being able to be home without FOMO for a while. But not being able to see my family has been incredibly hard, particularly as I have no family in this country.  And my blood boils at people bending the rules (a dentist appointment in Tenerife when you live in Manchester? Seriously??) to go on holiday while I have not seen my clinically vulnerable brother in two years. Covidiots.

But you can bet your bottom dollar that as soon as vaccinations are widely rolled out and international travel becomes practical again, I will be on a plane to South Africa so fast it will make your head spin.

Where will YOU head to first once we are able to travel again,  and why?
Love is in the air... 💕 Are you making a speci Love is in the air... 💕

Are you making a special dinner for your sweetheart tonight? This potted hot-smoked salmon with a pretty pink apple and red onion pickle is easy to prep and oh-so-delicious! It's also gluten-free if you serve it with GF crackers. Full recipe now on the blog - tap the live link on my bio to view. 

Are you doing anything special to celebrate today? Let me know in the comments! 💖
Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT