Tag Archives: #recipe


RECIPE: HOMEMADE SPREAD

This is how to impress everyone at breakfast in a jiffy!

Make your spreads yourself! One with speculoos biscuits (you need speculoos, unsweetened concentrated milk, honey, cinnamon and a pinch of salt) and one with chocolate (you need chocolate, butter and sweetened concentrated milk)! That’s all! Success guaranteed.


RECIPE : NO-WASTE CHOCOLATE MOUSSE

Guaranteed to impress the crowd, save money and surprise even the most sceptical !
Melt 150 g of plain chocolate au bain-marie. Beat 120 g of aquafaba (the liquid in a can of chickpeas) to a froth (yes indeed, this replaces the egg white). Carefully add the chocolate and 2 table spoons of vanilla sugar to the aquafaba foam, pour into 6 glasses, chill for at least 20 minutes before serving and surprising your guests!

Put the chickpeas to one side for your hors d’oeuvres, in a hummus with wild garlic or grilled in the oven!


RECIPE: CROUSTILLONS OR SMOUTEBOLLEN

Now I know this might come as a bit of a shock… but we don’t just make Frites!

croustillons
Croustillons are little sweet fritters, which, together with cotton candy and tofee apples, play a prominent feature in any belgian fairground.  Fairly easy to make, they can be made with or without lager: the choice is all yours!


RECIPE : TOAST WITH HERVE CHEESE AND SIROP DE LIEGE

This is the Walloon recipe of the moment, given the risk that traditional Herve cheese, a local product with a distinctive smell (it stinks!) and flavour (it’s strong!), could disappear.

HERVE
To try it: place a square of Herve on a lightly toasted slice of bread spread with Sirop de Liège.

You can add a thin slice of apple, or even a few nuts, and put it all in the oven to melt the cheese. This toast can be served with a side salad, just to give the dish a healthier twist for the summer. More recipes may be found here.


RECIPE: BODDING, PUDDING OR BODDINCK

Pudding

A popular Belgian recipe for using up leftover bread.

The name of this dessert varies depending on the birthplace of the cook, as the recipe can come from anywhere brown sugar is revered!

All you need is some stale dry bread soaked in milk overnight and drained the next morning, an egg and an egg yolk, some raisins soaked in rum diluted with warm water and Graeffe brown sugar. Quantities are improvised based on how much bread is left over and your own personal taste. So you have to keep tasting the mixture, which you then pour into a greased oven dish and bake for “at least” 45 minutes in an oven preheated to 180°C.

Who would have thought stale bread could make your mouth water…