750g fresh sprouts
1 smoked sausage
6 dl chicken broth
4 leafs of laurel
4 sprigs of thyme
800 g potatoes
Melt a large clump of butter in a stew pot.
Shred the onions and stew them. The pieces can be quit large.
Clean the sprouts and cut them into quarters. Add them to the stewed onions.
Peel the potatoes and stir the sprouts regularly. Make sure they don't get burned.
Cut the potatoes in large pieces and add them to the sprouts
Add the chicken broth, the thyme and the laurel.
Cut the smoked sausage in slices and also add it to the sprouts. Let everything stew for about 20 minutes over a low heat. Make sure the stewery don't
get mashed: by shaking it from time to time, you'll get the perfect result.
Add some herb to your own taste with nutmeg, black pepper and salt.
Chicken and fries
1 large chicken
2 cloves of garlic
4 sprigs of thyme
3 leafs of laurel
1 tablespoon of sugar
Cut the onion in large pieces.
Peel the garlic
Stuff the chicken with pepper, salt, the garlic and the onion. Also add some thyme and laurel.
Take some kitchen twine to truss the chicken
Melt a large clump of butter in a roasting pan.
Preheat the oven at 160 degrees.
Bake the chicken several minutes on both sides over low heat. Afterwards lay a second clump of butter on the chicken and put it in the oven at 160
degrees. Depending on the size of the chichen provide a baking tome of 60 to 75 minutes.
Sprinkle some gravy every ten minutes on the chicken so it won't become dry.
Cut the apples into pieces.
Melt some butter in a stew pot and add a little bit of water.
Stew the apples until they become mushy. Meanwhile add some sugar to the appels and stir every once in a while.
Make sure the heat isn't to high.
Peel the potatoes and cut them in equably fries. The ideal Belgian fry are about 13 mm thick.
Don't wash the fries, otherwise you'll rinse the starch.
Heat the fry grease at 140 degrees.
Bake the fries, but don't let them color just yet.
Let the fries cool off in a bowl with some paper towels.
Thereafter heat the fry grease at 180 degrees.
Now bake the fries golden brown and crispy.
After baking the fries let them leak in a bowl with paper towels.
Flavour the fries with salt.
Cut the chicken with a sharp knife. Remove the kitchen twine and herbs.
Remove the bolts by making an incision above the bolt. You can tear it loose with a meat fork.
Serve everyone's favourite piece of chicken with a spoonful of applesauce and delicious French fries.
Chicory with ham and cheese
- 8 heads of chicory
- 8 slices of cooked ham
- 1 pinch of sugar
- 7 dl semi-skimmed milk
- 250 g grated cheese
- 30 g butter
- 40 g flour
- 1 yolk (optional)
- Remove the hard parts of the chicory. Make an incision so there won't come off any leaves.
- Melt some butter with a little but water in a large cooking pot. Cook the chicory over low heat and squeeze out the moisture.
- Thereafter melt another clump of butter in a pan and bake the chicory until it gets a golden brown look. Add some pepper, salt, nutmeg and a pinch of sugar.
- When ready, take the chicory out of the pan and roll them into the slices of ham.
- Place the chicory in a baking dish.
- The sauce base is a roux. To make this you have to melt 30 g of butter in a cooking pot. Add the flour. The flour mixture has to 'dry up' stirring. Make sure the roux won't get burned.
- When you smell a nice biscuit smell, you pour the milk into the cooking pot. Stor patiently until you get a smooth white sauce. (Avoid a thick sauce. Add some milk to make it thinner.)
- Remove the pot of the heat and mix the roux with the grated cheese (save some grated cheese for the finish). Add a dash of lemon juice. Flavour the sauce with pepper, salt and nutmeg.
- Optional: use a yolk for an extra smooth sauce.
- Pour the sauce over the chicory until they are completely covered.
- Sprinkle the cheese over the casserole.
- Place the dish under the hot grill for about 10 minutes until there appears a golden yellow crust.
Mussels in wine
- 4kg mussels
- 4 onions
- 1 celery
- 2 sprigs of thyme
- 2 cloves of garlic
- 2 leafs of laurel
- 1 knob of butter
- 4 dl white wine
- Clean the mussels in cold water. It's better to throw away the mussels with a broken shell.
- Slice the onions in half rings en the celery in large pieces. Disperse the garlic.
- Heat a large cooking pot and stew the vegetables shortly with a knob of butter
- Pour the mussels into the cooking pot. Add the laurel and thyme and flavour with pepper. It's not necessary to add extra water or salt.
- Boil the mussels over high heat and shake them up regularly.
- After a few minutes add the white wine. Let the mussels continue boiling while the alcohol evaporate.
- You know the mussels are done when the shells are starting to open.
- The perfect mussel has to melt on the tongue.
- 1 kg beef
- 2 big unions
- 1 bottle of brown beer (example Sint-Bernardusabt 12)
- 2 spoons Loonse Syrup
- Fresh Thyme
- 1 clove
- 2 laurel leaves
- 2 spoons of sharp mustard
- 1 slice of brown bread
- 1 teaspoon vinegar
- Peel the unions and cut them in rough pieces
- Heat a big stew pot and melt a piece of butter. Stove the unions on a regular fire. Do not let the unions stove till they are brown.
- Heat the casserole on a regular fire and melt a piece of butter.
- Sear the pieces of meat in the casserole until they have a gold brown colour. Spice the meat during the searing with pepper and salt.
- Put the pieces of meat in the stove pot together with the unions. Pour the beer in the casserole with the remainders of the searing. Stir the remainders loose from the casserole while the beer is starting to boil. (deglazing)
- When the beer is boiling pour everything in the stove pot.
- Take the laurel leaves and the fresh thyme. Bind them together and put them in the stove pot.
- Add the clove and the Loonseappel-pearsyrup
- Spread the sharp mustard on the slice of brown bread. Put the piece of bread with the spreaded side down in the stove pot.
- Let the pot roast simmer for one and a half hour to three hours on a low fire. The longitude of the simmering depends on the quality of the beef. Stir once in a while in the pot and check if the beef is done.
- Once the pot roast sauce has reached the required thickness place the cover on the pot.
- Finish with adding the teaspoon of vinegar.
- Taste and add pepper and salt accordingly.
- Peel the potatoes and cut them in equably fries. The ideal Belgian fry are about 13 mm thick.
- Don't wash the fries, otherwise you'll rinse the starch.
- Heat the fry grease at 140 degrees.
- Bake the fries, but don't let them color just yet.
- Let the fries cool off in a bowl with some paper towels.
- Thereafter heat the fry grease at 180 degrees.
- Now bake the fries golden brown and crispy.
- After baking the fries let them leak in a bowl with paper towels.
- Flavour the fries with salt.
- Serve the pot roast with the freshly baked fries and a large spoon of mayonnaise.
- 4 large carrots
- 6 celery sticks
- 4 onions
- 4 leek stalks
- Black pepper
- 2 pieces of clove
- 4 cloves of garlic
- 4 leafs of laurel
- 2 sprigs of rosemary
- 3 l water
- 1 chicken
- 3 stalks of celery
- 1 leek stalk
- 3 carrots
- 6 potatoes
- 1 bunch parsley
- 2 eggs
- 4 dl cream
- 2l vegetable broth (see above)
- Make the vegetable broth in advance.
- Clean the vegetables.
- Boil water over low heat. Add a little bit of salt.
- Let the vegetables simmer for 1 - 2 hours.
- Cut the chicken in 6 pieces. Add it to the hot vegetable broth.
- Let the chicken simmer for about 20 minutes over low heat.
- Peel the carrots
- Remove the dark green leaves of the leek and clean it.
- Clean the selery and peel it with a vegetable peeler so you can remove the fibers.
- Cut the carrots, leek and selery julienne (= very thin).
- Cut the potatoes in large pieces .
- Melt a large clump of butter in a stew pot.
- Stew the vegetables and potatoes over low heat. Stir regularly.
- Take the chicken out of the vegetable broth. Let it cool off and remove the skin.
- Add the chicken to the vegetables.
- Pour 2/3 of the cream to the stewery.
- The waterzooi needs to simmer about 10 - 15 minutes so the patatoes will be done.
- Add pepper and salt.
- Take a plate and pour the egg yolks in it. We won't use the egg-white. Pour the rest of the cream to the egg yollks and whip the mixture.
- Mix the eggs with the waterzooi.
- Shred the parsley.
- Serve the waterzooi in deep plates with chopped parsley.