From Ruth Van Waerebeek’s “Everyone Eats Well in Belgium Cookbook.” Don’t be turned off by the unusual name; it’s Dutch in origin (pronounced VAH-ter-zoy); it’s basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that it’s Belgian Chicken Soup, and they love it.) It’s not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time.
Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too.
This is a nice gourmet style cooke nice for a dinner party or holiday. it has a delicate hint of orange, but you can leave the orange out if you prefer a plain chocolate taste
Traditional Meatball Soup – a classic Belgian dish. Use your favourite meatball recipe for this or purchase pre-made tiny meatballs! You can let the raw meatballs poach in the soup or bake them in some butter first and then add them to the soup afterwards. Serve this velvety tomato and meatball soup with a thick slice of bread. Another wonderful June D’Arville recipe. Enjoy!
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.
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