Showing posts with label Belgium. Show all posts
Showing posts with label Belgium. Show all posts

September 05, 2018

BELGIAN ALMOND TART

Ingredients:
Butter - 125 gms plus extra for greasing
Flour - 75 gms plus extra for dusting
Boiling water
Almonds in their skins - 125 gms
Sugar - 125 gms
Eggs - 3 (separated)
Vanilla sugar - 25 gms
Cream to serve (optional)

Method:

  • Heat the oven in 180 degrees and butter the shallow,loose bottomed flan tin and dust it with flour.
  • Pour boiling water over the almonds, leave for 3 minutes, then drain and remove the skins.
  • Spread them on a baking sheet and put in the oven for 15 minutes or until lightly toasted. Leave to cool slightly, then chop finely.
  • Cream the butter with the sugar and vanilla sugar until light and fluffy.
  • Beat in the egg yolks one by one, alternatively with the almonds.
  • Whisk the egg whites until they are stiff but not dry, then fold them, a third at a time, into the butter mixture alternatively with flour.
  • Pour into the prepared tin and bake for 40-45 minutes or until golden brown.
  • Turn out and serve warm or cold.




January 29, 2017

BELGIAN BUN

Ingredients:
Butter - 1/2 cup
Castor sugar - 3/4 cup
Egg - 1
Self-raising flour - 2 cups
Pinch of salt
Apricot jam
Blanched almonds, split into halves

Method:

  • Beat together butter and sugar until thick and creamy, add the egg  and beat in well.
  • Sift together flour and salt. add and work in to make a firm dough.
  • Divide into halves, press half into a greased 20 cm sandwich tin, spread with a generous layer of apricot jam.
  • Cover with rest of mixture and arrange split blanched almonds around the edge.
  • Bake in a moderate oven for 35-40 minutes, or until lightly browned  and cooked through.
  • cut into wedges, when cold and serve with coffee or tea.

November 12, 2016

MUSSELS 'AU GRATIN'

Ingredients:
Mussels - 4 pints
Onion - 1
Bay leaf - 1
Thyme
Parsley
Cooked mushrooms - few
Bechamel sauce 
Butter
Browned breadcrumbs
Grated cheese

Method:

  • Open the mussels. Put them in a casserole or pan with their liquor and the onion, bay leaf, thyme and parsley.
  • Cook them for about 5 minutes. Drain them, reserving the liquor.
  • Put them in a fireproof dish.Slice the mushroom thinly, and cover the mussels with them.
  • Make a thick bechamel sauce using half milk and half mussel liquor.
  • Spread the sauce over the mussels.
  • Dot with butter, and sprinkle with the browned crumbs, then with a little grated cheese.
  • Brown and heat the dish briefly under the grill.

May 17, 2016

CHICORY WITH HAM (CHICOREES AU JAMBON GRATINEES)


Ingredients:
Chicory – 900 gms
Lemon – 1
Pinch of salt
Water – 100 ml
Cold, cooked ham – 4-8 slices
Thick white sauce for coating
Gruyere cheese – 25 gms (grated)

Method:
  • Remove any discolored leaves from the heads of the chicory. Trim the stumps if necessary..
  • Wash the heads,  put them in a saucepan, with the juice of the lemon, a pinch of salt and the water.
  • Cover the saucepan, and boil the chicory quickly for 15 minutes.
  • Let the heads cool, drain them and press the water out.
  • Roll each head in a slice of ham.
  • Arrange the rolls neatly in a shallow serving dish, and cover the whole dish with the sauce.
  • Sprinkle well with the grated cheese, and set the dish in a moderately heated oven for 10 minutes.



BELGIAN FISH SOUP (WATERZOOI DE POISSON)

Ingredients:
Fish -2 kg (approx)
White or green celery – 250 Gms
Salt and pepper
Bouquet garni (parsley, thyme, bay leaves, 2-3 sage leaves)
Fish stock or water
Butter – 100 gms
Rusk crumbs (powdered)

Method:
  • Clean the fish, and cut it into pieces 2-3” long.
  • Wash the celery, ad scrape and trim it if necessary.
  • Chop it very finely or mince it.
  • Butter a saucepan or stew pan, and put in the celery and the fish sections.
  • Season with salt and pepper and the bouquet garni.
  • Cover with the fish stock or water, and add the butter cut in small pieces.
  • Cover the pan, and boil the soup briskly so that the liquor is reduced when the fish is cooked.
  • Before serving, remove the bouquet garni and add the Rusk crumbs to thicken the soup.



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