Browsing Tag

recipes

Lamb shoulder on the BBQ, Israeli couscous and salad

Cooking options with lamb are infinite. Whether you like the Mediterranean or the French-Belgian cuisine, the possibilities are endless. With the help of lambassador and chef Cédric Demey, the European Union would like to challenge people to put European lamb on the menu with the campaign  ‘Lamb. Good. Easy. Fun.’ To provide some guidance, a platform has been created with information about the different cuts of lamb and a series of recipes of Cédric Demey. More information can be found on the website, on Facebook, Pinterest or YouTube. Continue Reading

Lamb in the grass

Lamb is one of our favorite kinds of meat. For some reason it seems that lamb makes any meal a bit festive. The rich flavor and soft meat give every dish with lamb a certain finesse and refinement. However, the combination with other ingredients and the selection of the right piece of meat – for example leg, rack or fillet – give each dish a different taste sensation. There is always something for everybody! Continue Reading

Trout, kohlrabi and a fresh green sauce

There were two things we wanted for today’s recipe. First of all, we felt like preparing something with fish, preferably something resembling salmon, but not actual salmon.  Secondly, we were looking for seasonal vegetables, but not the typical ones. The outcome? A recipe for trout with kohlrabi sauce.
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Fennel-pea soup with smoked mackerel, beetroot and sour cream

Peas are some of the most undervalued vegetables, not because they are not tasteful or because people don’t like them, but because the food combinations that we use are often dull (like in combination with carrots, or in soup with smoked sausages). Today we are gladly looking for recipes with a twist, and that is how we have come up with fennel-pea soup. To top it off we will use smoked mackerel, beetroot and sour cream.

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Steak tartare with radish, caviar and umami-mayonnaise

If you ask someone to name five popular dishes served in Belgian restaurants, chances are that steak tartare is on that list. As every classic dish deserves a make-over from time to time, we will try to give steak tartare a new twist, an Eastern one. That way, the beloved flavors will stand out even more. The sophisticated Japanese kitchen (with the typical umami-flavor) and the Belgian classics are definitely a match. Combine them and firework is what you’ll get!   

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Limoncello, prosecco & mint cocktail

Barbecues, garden parties or picnics are ideal places to score with a refreshing cocktail full of summer vibes, just like this prosecco with limoncello and mint. Absolutely delicious, yet very dangerous. Although it goes down easily, this cocktail is still quite strong. Enjoy! But be warned. 🙂
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Salad with lentils, steak and feta

During the weekend we sometimes have flexitarians over for a visit. Flexi-what? Even though these people do eat meat, they opt just as often for vegetarian alternatives. For a while now they have been asking us to go out for a nice steak, as they rarely prepare this for themselves. Today we will serve them a delicious sirloin steak combined with ingredients that can be found in a lot of vegetarian recipes.

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French 75 with Cointreau

French 75, the name of the cocktail sounds fancy in itself, and when served in the correct glass, it looks really fancy too. The drink is ready in no time. We have given the original recipe a small twist by adding some Cointreau.
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Homemade mayonnaise

I always put my faith in Piet Huysentruyt for classic recipes, so thanks again Piet for yet another simple, tasty preparation with zero chance to fail.  You can find the original recipe here. Continue Reading