From Ruth van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth call this “My Mother’s Meatloaf.” She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked.
I could not believe that there wasn’t a recipe for Speculoos on the Zaar. Did a search while I was crunching down on a couple of them – the others I saved to dunk into my coffee. To my mind, there is no better cookie to enjoy with a cup of (very good) coffee. Thin, crunchy, spicy. They are perfection. Be sure to roll the dough out very thin (I’d say about 1/8th of an inch. Adapted from a recipe found on epicurious (I like my speculoos spicier).
Make and share this Asparagus, Flemish Style recipe from Food.com.
From Juliette Elkon’s A Belgian Cookbook. Posted for ZWT 7. Don’t worry about the alcohol used to prepare this dish, it will have burned off during the cooking. The cooking time includes the 1 hour marinating time.
Make and share this Flemish Beef & Beer Stew recipe from Food.com.
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