MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Potage au Cresson / Cream of Watercress Soup from Limbour
Categories: Belgian, Soups
Yield: 4 servings
2 Bunches watercress
1 Large onion
1 Leek
500 g Potatoes
1 1/2 l Chicken stock
1 dl Cream
30 g Butter
Salt, pepper to taste
Chop the onion and the white of the leek and saute in butter in a
large saucepan for 2-3 minutes. Peel and chop the potatoes. Roughly
chop the leaves and tender stalks of the watercress. Add watercress,
potatoes, and the stock to the saucepan. Bring to a boil and simmer
for 45 minutes.
When done, liquidize, return the soup to the saucepan, season to
taste with salt and pepper. Add the cream and cook for a further
three minutes.
Serve.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Creme de Crevettes / Shrimp&Cream&Brandy Soup from Flande
Categories: Belgian, Soups
Yield: 4 servings
500 g Shrimps (Fresh, with shells,
-and the bigger the better)
1 Onion, finely chopped
1 Stick celery, finely chopped
1 Leek, finely chopped
3 Large tomatoes, peeled and
-seeded
2 dl Cream
1 Egg yolk
1 l Water
2 Glasses dry white wine
1 Small glass brandy
Bouquet garni (thyme, bay
-leaf, 2 stalks parsley,
-clove of garlic)
60 g Butter
30 g Flour
Melt 30 g of butter in a large saucepan and gently cook the finely
chopped vegetables over a low heat, without browning, for about 10
minutes. Shell the shrimps, reserving the shells and heads. Add the
shells and heads of shrimps to the vegetables, pour a liter of hot
water into the saucepan, add the bouquet garni and tomatoes. Season
with pepper, but no salt at this stage, as the shrimp heads and
shells may be salty enough. -- Cover and simmer gently for one hour.
Pour the stock through a sieve, pressing the vegetables and shells
with a wooden spoon to extract all the juice. Melt the rest of the
butter in the saucepan, add the flour and make a roux. Stirring
constantly, add the vegetable and shrimp stock in a steady stream and
bring to the boil. Simmer gently for 15 minutes. Beat the egg yolk
and cream together. Away from the heat, stir in the egg and cream
mixture. Add the shrimps and brandy. Return the saucepan to a
*very* low
heat, stir gently until the soup thickens slightly and the shrimps
are
cooked (this should take just 2-3 minutes). DON'T let the soup
boil, or it may curdle.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
2-3 minutes).
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Soupe a la Biere Douce / Sweet Brown Ale Soup
Categories: Belgian, Soups
Yield: 4 servings
1 l Sweet brown ale (stout)
1/2 l Milk
2 Egg yolks
1/2 Stick cinnamon
1 ts Powdered ginger
1 tb Cornflour
3 tb Cold water
Salt
Rind of 1 lemon
Simmer the beer with the lemon rind, cinnamon and ginger for 10
minutes. Mix the cornflour and cold water together to a smooth paste.
Add a few spoonfuls of the hot beer and then add the cornflour
mixture to the beer in the saucepan. Cook the soup gently for a
further 10 minutes. Mix the egg yolks and milk together and, away
from the heat, add to the soup in the saucepan. Heat through
thoroughly without boiling and serve with slices of fried bread.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Soupe au Potiron / Pumpkin Soup from Hainaut
Categories: Belgian, Soups
Yield: 4 servings
1 kg Pumpkin
500 g Potatoes
1 l Water
1/2 l Milk
Bouquet garni (sprig thyme,
-bay leaf, 2 cloves garlic,
-parsley stalk)
50 g Vermicelli
30 g Butter
Salt
Fresh-ground pepper
Peel and cut into small cubes the pumpkin and potatoes. Place them
in a large saucepan and cover with the water. The water should just
cover the pumpkin and potatoes, so add or subtract from the liter
suggested. -- Add the bouquet garni and 1/2 teaspoon salt. Bring to
the boil and simmer for 1 hour. Add the milk and simmer for a
further 10 minutes. Liquidize. Add the cooked vermicelli and simmer
for a further 2 minutes to heat the vermicelli through. Just before
serving, stir in 30 g of butter cut into small pieces, and check
seasoning; add a few twists of freshly ground pepper.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Hachis de Poireaux / Cold Egg/Leek Hors d'Oeuvre
Categories: Belgian, Vegetarian
Yield: 4 servings
1 kg Leeks
1 ts Olive oil
Juice of 1 lemon
2 Eggs
1 tb Mayonnaise
1 ts French mustard
A few capers
Trim off the green parts of the leeks, chop up the white part and wash
thoroughly, then drain well and pat dry. In a saucepan heat 2 tb.
olive oil and stew the chopped leeks gently for about 8-10 minutes or
until cooked. Meanwhile, hard-boil the eggs. Put the leeks in a
shallow dish, dress them with the lemon juice, salt and pepper, and
allow to cool. Shell the eggs and mash them with a fork, adding the
mayonnaise and mustard. Mix in the capers. Spread the egg mixture
onto the leeks and chill for at least 2 hours.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Salade Liegoise / Bean, Potato and Bacon Salad from Liege
Categories: Belgian, Salads
Yield: 4 servings
500 g Haricots princesses or green
-beans
3 Large potatoes
125 g Smoked streaky bacon, in one
-piece
15 g Butter
1 tb Chopped parsley
1 tb Chopped spring onions
1/2 dl Red wine vinegar
Trim and wash the beans and cook them in boiling, salted water. They
must remain firm. At the same time, cook the potatoes in their skins
in boiling salted water. While the vegetables are cooking, dice the
bacon and fry in 15 g butter until it changes color. When the
potatoes are cooked, peel them and cut them into rounds. Drain the
beans. Put the beans in a salad bowl, arrange the potatoes all
around, sprinkle with the chopped parsley and spring onions, and pour
the diced bacon and its fat over the lot. Pour the wine vinegar in
the frying pan and boil, scraping up the crunchy remaining bits of
bacon and bacon juice until the liquid has reduced considerably.
Pour over the salad, and serve warm.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Salade du pecheur / Flemish Fishermen's Salad
Categories: Belgian, Fish, Potatoes
Yield: 4 servings
250 g Dried white beans
1 Onion
1 Sprig savory
250 g Potatoes
2 Cooked beets
4 Kipper fillets
1 dl Mayonnaise
1 Shallot
1 ts French mustard
1 tb Chopped parsley
4 Gherkin pickles
Soak the beans overnight. The next day, put the beans in boiling
salted water with the onion (cut in two) and the savory. When they
are all cooked but still firm, drain them and remove the onion and
savory. Cook the potatoes in boiling salted water, peel and dice
them. Dice the beets.
Cut the kipper fillets into 1-inch strips and mix them in a salad
bowl with the potatoes, beans and beets. Chop the shallot, parsley
and gherkins and mix them into the mayonnaise and mustard. Spoon the
sauce over the salad and mix carefully.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Croquettes de Moules Flamandes / Flemish Mussel Croquette
Categories: Belgian, Shellfish
Yield: 4 servings
1 kg Mussels
1 1/2 dl Dry white wine
2 Shallots, chopped
2 Sprigs parsley
1 Celery heart
1 Onion
60 g Butter
1 tb Flour
2 dl Milk
3 Eggs
Juice of one lemon
Salt, pepper
Flour
Breadcrumbs
Peanut oil
Scrape and clean the mussels thoroughly, then put them in a wide,
deep pan with the wine, shallots and parsley. Cook over medium heat
until the mussels have opened. Drain the mussels when they have
cooled down a little, but reserve the liquid. Shell them and chop
them finely. Chop the onion and celery finely and cook them gently
in 30 g butter until translucent. Strain the mussel liquid, add 2 tb
of it to the vegetables, and simmer until all the liquid has
evaporated. In another pan, make a roux with 30 g of butter and 1 tb
of flour, add 1 dl of the mussel liquid and 2 dl warm milk, and cook,
stirring with a wooden spoon, until the sauce is smooth and thick.
Add the chopped mussels, onion and celery to the sauce and beat in
gradually 3 egg yolks and the lemon juice. Check the seasoning,
bring gently to the boil, then turn off the heat and let the mixture
cool a little. Pour the mixture onto a cold slab or a very large
plate, allow to go thoroughly cold, then cut the paste into egg-sized
pieces. Beat the egg whites until very stiff. Roll each egg-sized
bit of paste in your hands and shape into oval patties. Roll these
in flour, dip them into the egg whites, roll in breadcrumbs, and fry
in oil until golden and crisp.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Flamische aux Chicons / Chicory&CreamCheese Flan fromBrab
Categories: Belgian, Vegetarian
Yield: 4 servings
MMMMM-----------------------FOR THE PASTRY----------------------------
200 g Flour
8 g Yeast
1 dl Milk
30 g Butter
1 Egg
1/4 ts Salt
MMMMM----------------------FOR THE FILLING---------------------------
400 g Chicons (Chicory)
30 g Butter
100 g Cream cheese
2 Eggs
1 dl Double cream
Salt, pepper
First prepare the pastry: dilute the yeast in warmed milk and melt
the butter. Sift the flour in a large bowl and add gradually the
milk and yeast mixture and melted butter. Beat in the egg and salt.
Knead the dough vigorously, shape it into a ball, wrap it in
greaseproof paper and leave it to rise in a warmish place for 2 hours.
Meanwhile chop the chicons finely and stew them gently in 30 g butter
for about 10 minutes. In a bowl, whisk the eggs with the cream, add
the cream cheese and season with salt and pepper. Roll out the pastry
fairly thin, line a pie plate or flan dish with it, and prick the
surface with a fork. Spread the chicons over the pastry and pour the
cream mixture over them. Cook in a moderately hot oven for 15-20
minutes or until the flan has set and browned.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Tourte Ardennaise / Pork&Chestnut&Apple Pie from theArden
Categories: Belgian, Pies, Pastry
Yield: 4 servings
MMMMM-----------------------FOR THE PASTRY----------------------------
125 g Plain flour
120 g Butter
1 Egg
Salt
Water
MMMMM----------------------FOR THE FILLING---------------------------
3 Cooking apples
1 Can chestnuts "au naturel"
200 g Lean pork meat, minced
2 Eggs
25 g Butter
1 dl Port or madeira
Salt, pepper
First make the pastry: sieve the flour in a large bowl and make a
well in the middle. Put in the butter cut in small pieces, the egg
and a good pinch of salt. Work quickly together with the fingertips,
then add just enough water to make the dough moist. Shape the dough
into a ball, put it on a floured board and flatten it with the heel
of your hand. Then shape it into a ball once more and repeat the
process. Finally, shape it again, wrap it in greaseproof paper and
put it in a cool place for 2 hours.
Preheat the oven to a moderately hot temperature. Peel and core the
apples and slice them thinly; drain the canned chestnuts and chop
them up roughly. In a bowl, mix thoroughly but delicately the minced
pork, the apples, the chestnuts, the port, and one egg. Season with
salt and plenty of fresh-ground black pepper.
Break the second egg into a small bowl and beat it lightly with a
fork. Butter the pie dish. Roll out two-thirds of the dough into a
round shape about 5 mm thick and slightly larger in diameter than the
pie dish, and line the dish with it, pricking the bottom with a fork.
Spread the filling into this. Roll out the remaining dough in a
round shape with the same diameter as the pie dish and cover the pie
with it, pinching the pastry edges together. With a pastry brush
dipped in the beaten egg, paint the whole surface of the pie and make
a couple of long incisions in it to let the air in. Cook the tourtein
a moderately hot oven for 45 minutes and serve hot.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Oefs brouilles aux moules / Mussel "Omelet", Flemish Styl
Categories: Belgian, Eggs, Shellfish
Yield: 4 servings
750 g Mussels
1 Bouquet garni
1 dl Water
60 g Butter
1 Tb
6 Eggs
3 tb Single cream
1 tb Chopped parsley
1 ts Chopped chervil
1 ts Chopped chives
1/2 ts Chopped tarragon leaves
Scrape and clean the mussels, removing the beards and discarding any
broken or open ones, and wash them under running water several times.
Put the mussels in a deep, wide pan with 1 dl water, salt, pepper,
and the bouquet garni. Cover and cook over brisk heat until all the
mussels have opened.
Remove the mussels and shell them, reserving the flesh. Melt 30 g of
butter in a frying pan and saute the mussels in it for 2-3 minutes,
then flambe' with the brandy and keep warm (but take care not to cook
them further). Break the eggs into a bowl with the cream, salt and
pepper to taste, and whisk them lightly with a fork. Melt the
remaining butter in a pan, pour in the eggs and stir with a wooden
spoon over gentle heat until the eggs are set but still soft. Fold
in the mussels and the chopped herbs, and serve piping hot.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Oefs poches Gambrinus / Poached Eggs "Gambrinus"
Categories: Belgian, Beers, Eggs, Vegetarian
Yield: 4 servings
4 Eggs
1/2 Bottle Belgian beer (such as
-Kriek) or lager
60 g Butter
1 tb Flour
1/2 ts Sugar
1 dl Cream
4 Slices bread
1 tb Chopped parsley
Salt, pepper
Bring the beer to a boil in a saucepan. Break the eggs in small
bowls and slide them carefully into the beer: poach them for 3-4
minutes, or until they are set. Remove the eggs from the beer with a
slotted spoon, drain and keep warm. Strain the beer into a jug.
Make a roux with the butter and the flour, and gradually add the
strained beer until the sauce is smooth and thick. Add the sugar and
cream, and mix well. Adjust seasoning. Cut off the crusts of the
slices of bread and trim them into ovals or rounds, then fry them in
the remaining butter. Put one egg on each slice of fried bread,
spoon the sauce over, and sprinkle with chopped parsley. Serve very
hot.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Huitres Gratinees / Baked Oysters
Categories: Belgian, Shellfish
Yield: 4 servings
4 Dozen oysters
150 g Butter
2 Shallots
2 tb Minced parsley
Salt, pepper
Breadcrumbs
Open the oysters carefully, reserving both shells and liquid. Strain
the liquid into a saucepan and bring to the boil. Lift the flesh off
the oysters with a small fork and poach in the liquid for 1 minute.
Then drain and reserve.
Preheat the oven to a high temperature. Mince the parsley and
shallots very finely and work them into the butter until it is soft
and creamy. Season with salt and pepper to taste.
Put the poached oysters back into their shells, fill them with the
shallow butter, sprinkle with breadcrumbs, and bake in the hot oven
for 5 minutes.
Serve very hot.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Moules a la Biere / Mussels in Beer
Categories: Belgian, Beers, Shellfish
Yield: 4 servings
2250 g Mussels
2 Onions
2 Shallots
1 Stick celery
1 tb Butter
33 cl Bottle pale ale
1 ts Cornflour
3 Egg yolks
150 g Cream
Salt, pepper
Scrape and clean the mussels thoroughly, removing the beards and
discarding any broken or open ones. Wash them in several waters.
Chop the onions, shallots and celery finely. In a very deep
saucepan, melt the butter. Add the mussels and stir. Pour in the
beer, add the pepper and very little salt, cover the saucepan and
cook the mussels over a medium flame until they have all opened.
Remove the mussels, reserving the liquid. Open the mussels, leaving
them on the half shell, and layer them in a wide, semi-shallow
serving dish. Strain the liquid into a smaller saucepan. Mix the
cornflour into a paste with a little water and add it to the liquid.
Heat this to just under simmering point. Beat the egg yolks and cream
and gradually beat in a little hot liquid. Pour the mixture into the
saucepan, whisking all the time, until it thickens: it MUST NOT boil.
Check the seasoning, then pour the sauce over the mussels, and serve.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Homard Ganda / Lobster "Ganda"
Categories: Belgian, Shellfish
Yield: 4 servings
2 Lobsters, live or freshly
-cooked
2 Slices cooked ham
100 g Mushroom caps
2 Shallots
2 tb Brandy
2 dl White wine
1 dl Port
Salt, pepper
2 Egg yolks
2 dl Single cream
Cook the lobsters (if they're fresh) and let them cool a little. Split
each lobster in half lengthwise. Remove the sand sacs in the heads,
and the intestinal tubes. Reserve the coral and green matter in a
bowl. Remove the rest of the meat and chop it fairly roughly. Break
the claws, remove the meat and chop it as well. Chop the ham,
mushrooms and shallots finely. Melt 35 g butter in a large pan, put
in the lobster meat and cook it for about 1 minute; then add the
ham, shallots and mushrooms, and continue to cook gently for another
two minutes.
Pour the warmed brandy into the pan and set it alight to flambe the
shellfish and vegetables. Then pour in the wine and port, season to
taste, cover and cook gently for 20 minutes.
Beat the egg yolks into the cream and add this to the reserved coral
and green matter: then away from the heat, beat it into the lobster
mixture, making sure that it thickens without boiling. Check the
seasoning, and serve in a warm tureen with buttered noodles.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Truite au Vin Rouge / Trout in Red Wine, from the Ardenne
Categories: Belgian, Fish
Yield: 4 servings
4 Trout
100 g Butter
3 Shallots
100 g Mushrooms
2 tb Flour
Juice of one lemon
1 tb Chopped parsley
3/4 l Red wine
Salt, pepper
(You will need a casserole big enough to hold the fish side by side
and deep enough to take the liquid, and which can be used on top of
the stove.)
Melt the butter and saute the finely chopped shallots until they just
begin to soften. Add the sliced mushrooms. Brown gently and add the
flour. Mix well, and when the flour has soaked up the butter, add the
wine. Bring slowly to the boil and simmer for 10 minutes. Clean and
wipe the trout dry. Add to the wine, with salt and pepper, and cook
very, very gently so that the liquid is just simmering for 15
minutes. Place the trout on a warmed serving dish and reduce the
sauce to thicken slightly. Check the seasoning. Away from the heat,
add the lemon juice and stir in a walnut-sized piece of butter.
Sprinkle with parsley and serve with boiled potatoes.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Beignets de Poissons / Fried Fish Balls, from Brussels
Categories: Belgian, Fish
Yield: 4 servings
MMMMM---------------------FOR THE FISH BALLS--------------------------
350 g Leftover fish, boned and
-skinned
500 g Boiled floury potatoes
1 Clove garlic
2 tb Chopped parsley
1 tb Chopped chervil
1 tb Chopped chives
50 g Softened butter
2 Egg yolks
MMMMM-----------------------FOR THE BATTER----------------------------
100 g Plain flour
1 tb Olive oil
1 1/2 dl Lukewarm beet
Whites of 2 eggs
Pinch of salt
FOR THE BATTER:
Mix the flour and salt with the oil and the beer, beating well
together. Cover and leave in the kitchen, not the refrigerator or the
cool larder, until required. This gives the batter a chance to
ferment slightly, which improves its texture. Just before the batter
is about to be used, beat the egg whites until stiff and fold in
carefully.
Remove any skin or bones from the cooked fish. Mash the boiled
potatoes and mix the fish, potatoes, chopped garlic, herbs and the
softened butter together. Add the egg yolks one at a time: the
mixture should hold its shape and be neither too dry nor too liquid.
Use only one egg yolk if this gives the right consistency, or the
second egg yolk and a drop of milk if the mixture is too dry.
Season to taste. Take a tablespoon of the mixture, roll between the
palms of your hands, into a small ball: continue until all the
mixture has been used up, flouring your hands from time to time.
Using a fork, dip each ball in the batter and then plunge into hot
fat.
When brown and crispy, remove and serve with tomato sauce or
mayonnaise.
(from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
MMMMM
