Maïté’s Leftover Chicken Salad
We eat grilled chicken almost every Sunday, this is what I make from the leftovers. It makes a great sandwich! Cooking time does not include the boiling off the egg.
Garlic and Mustard Roasted Brussel Sprouts
I found this on another site and tweeked it just a little, adding lemon juice. Great with a holiday meal, or any weeknight is great too.
Belgian Meatloaf
I believe this recipe comes from Everybody Eats Well in Belgium — It makes for an interesting loaf!
Fragrant Steamed Mussels in Vermouth With Herbs and Shallots
I love Moules/Mussels, plus they are low in fat and high in minerals, making them very healthy! This is my own version of the Traditional French Moules Mariniere. The vermouth adds a complex and sweet taste to these mussels, and the tarragon compliments the vermouth perfectly. These mussels really are fragrant – the whole kitchen is perfumed with the sweet and aromatic smell whilst they are steaming! Serve with good bread and frites (French fries) for a delicious main meal or luncheon dish.
French Tart’s Classic Madeleines: Madelines: Little Fluted Cakes
These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle – but it is up to you!
