This is a real Belgian recipe, there are many ways of making it, but this is one I came up with and changed it along the way. It has a rich, sweet sauce and absolutely tastes wonderful! Serve with french fries and apple sauce
White asparagus with a shrimp mouseline. Asparagus are divided into classes depending on the thickness and beauty. In terms of thickness, the AA-size (20-28 mm) considered optimal, but also the A (16-20 mm), B (12-16 mm) and AAA (> 28 mm) sizes, if the asparagus more beautiful is the highest grade counted. To be superior in quality to be applied, an asparagus straight, long enough, have no discoloration to the head, not an open cup, not hollow, contain no damage, no rust (brown spots) and having a good regular appearance have.Dutch white asparagus bear a label since 2006. This blue label, with Dutch flag ensures that the shoots of Dutch origin, and is, thus far, only the higher (AA-) ranges used. Compared to other vegetables asparagus very expensive, the price is highly dependent on the weather. This is because the crop is very labor-intensive: each stem should be separately identified on the ground and then underground by hand to the right length to be cut.
There’s no pretention here: it’s simply a quick way to prepare endives/witlof/chicory so it can be be presented as a side dish. It could be a starter, but mine simply was not smart enough to dish up as a starter. The endives won’t be limp in this recipe, but still a little crunchy, depending on their size. They do shrink somewhat while baking. If you want them more tender, bake for longer, but cover loosely with foil. Ideal with a simple chicken dish, and its earthy saltiness is complemented by another side dish which is slightly sweet, like butternut or sweet potatoes.
A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don’t feel like shopping. I make these for company or just because. They are so easy, delicious and lovely to look at, they are a completely satisfying snack, breakfast or dessert anytime. Also extremely versatile! I sometimes leave out the sugar and lemon and add a teaspoon of savory herbs and salt, then add grated cheese and sausage as a topping/filling at the end for a more hearty breakfast. My recipe is for a 12″ skillet, if you use a regular 8″ or 9″ pie pan, reduce servings to 6 above (or just cut recipe to 3/4).
This recipe would make a lovley side dish to your Christmas of Thanksgiving turkey. In fact the recipe source (‘Good Food’ magazine December 2005) suggests to serve this at Christmas. It serves 8 as a side dish together with another side dish. However, it can also be served as a main dish as I did. It will serve 3 then. We had this as a main course together with ‘wild rice mix’ (longgrain rice with wild rice pieces in it). Lovely!
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