I used this recipe for week 26 of my food blog, “Travel by Stove.” I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I’m not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Stoemp is a traditional Belgian potato dish that can be made with many different vegetables, including cabbage, carrots and onions. This version uses leeks.
I used this recipe in week 26 of my food blog, “Travel by Stove.” I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I’m not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This appetizer uses Belgian Abbey cheese and homemade pear syrup; but you could really use any soft cheese if you aren’t worried about authenticity, and you could also use a store-bought pear syrup.
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.
This is kind of a cross between Curried Thai Mussels and Belgian Mussels steamed in Witbier. When the recipe is done, serve it up in the pot with a ladle, traditionally, or thicken the sauce and toss it with pasta to add some carbs to the dish. This is designed for two, but can easily be multiplied for more people. Enjoy.
We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn’t find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn’t have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they’ll lose their charming softness.
