Potato and Leek Pancake
Adapted from “Everybody Eats Well In Belgium” by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer.
An Indoor Camembert Picnic Platter for Parties and Fêtes!
Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette – eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish………..be as “rustique” or as “chic” as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course!
Belgian Endive Salad
This salad is so attractive sitting by each place. You can vary the filling to suit your taste – make it hotter, add a dressing, salt & pepper it etc.
Belgian Endive and Beetroot Salad
My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.
Asperge Violette: Violet Asparagus With Hollandaise Sauce
A springtime treat in France, violet asparagus – gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour – under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the “original” wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus – violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal.
